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Human Nutrition > Chapter 1 > Flashcards

Chapter 1 Flashcards

1
Q

functional foods

A

foods that contain bioactive components that provide health benefits beyond their nutrient contributions

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2
Q

energy

A

capacity to do work. Energy in food is chemical energy. Body can convert this chemical energy to mechanical, electrical or heat energy

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3
Q

nutrients

A

chemical substances obtained from food and used in the body to provide energy, structural materials and regulating agents to support growth, maintenance & repair of body’s tissues. Nutrients may also reduce the risks of some diseases.

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4
Q

Six classes of nutrients

A
  1. carbohydrates
  2. lipids (fats)
  3. proteins
  4. vitamins
  5. minerals
  6. water
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5
Q

simplest nutrients

A
  1. minerals - each one is a chemical element (already in its simplest form)
  2. water

Are both inorganic

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6
Q

organic nutrients

A

All contain carbon

  1. carbohydrates
  2. proteins
  3. lipids (fats)
  4. vitamins
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7
Q

essential nutrients

A
  • ones that food must supply

- needed from outside the body

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8
Q

energy-yielding nutrients

A

nutrients that break down to yield energy the body can use:
carbohydrates
fat
protein

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9
Q

calories

A

energy released from carbohydrates, fats and proteins

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10
Q

energy density

A

measure of the energy a food provides relative to the weight of the food (kcal/gram)
high density helps w/weight gan
low density helps w/weight loss

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11
Q

vitamins

A

13 vitamins

  • organic, essential nutrients required in small amounts by the body for health
  • facilitate the release of energy from carbohydrates, fat & proteins
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12
Q

minerals

A
  • Only 16 are known to be essential in human nutrition
  • inorganic elements.
  • Some minerals are essential nutrients required in small amounts by the body for health
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13
Q

macronutrients

A
  • provide kcal (energy)
    • carbohydrate = 4 kcal/g
    • protein = 4 kcal/g
    • fat = 9 kcal/g
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14
Q

micronutrients

A

aid in the conversion of macronutrients into energy

- vitamins & minerals

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15
Q

components of scientific method

A
  1. observation & question
  2. hypothesis & prediction
  3. experiment
  4. results & interpretations
  5. hypothesis supported –> theory
    OR
  6. hypothesis not supported –> new observations & questions
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16
Q

DRI

Dietary Reference Intakes

A 
Dietary Reference Intakes - 4 sets of standards that define:
1. Amounts of energy
2.  Nutrients
3.  Other dietary components
4.  Physical activity 
That best support health.

Include:

  1. Estimated Avg Reqmts (EAR)
  2. Recommended Dietary Allowances (RDA)
  3. Adequate Intakes (AI)
  4. Tolerable Upper Intake Levels (US)
17
Q

Estimated Average Requirement (EAR)

A

average daily amount of a nutrient that will maintain a specific biochemical or physiological function in half the healthy people of a given age & gender group

18
Q

Recommended Dietary Allowance (RDA)

A

average daily amount of a nutrient considered adequate to meet the known nutrient needs of practically all healthy people;
- a goal for dietary intake by individuals

19
Q

Adequate Intakes (AI)

A
  • average daily amount of a nutrient that appears sufficient to maintain a specified criterion
  • a value used as a guide for nutrient intake when an RDA cannot be determined
20
Q

Tolerable Upper Intake Levels (UL)

A

the maximum daily amount of a nutrient that appears safe for most healthy people and beyond which there is an increased risk of adverts health effects

21
Q

Estimated Energy Requirements ( EER)

A

average dietary energy intake that maintains energy balance and good health in a person of a given age, gender, weight, height, and level of physical activity

22
Q

Acceptable Macronutrient Distribution Ranges (AMDR)

A

ranges of intakes for the energy nutrients that provide adequate energy and nutrients and reduce the risk of chronic diseases

23
Q

What are 4 types of health assessments used?

A
  1. historical info
  2. anthropometric measurement - measurement of physical characteristics
  3. physical examination
  4. lab test
24
Q

What are the different types of scientific studies?

A
  1. epidemiological - research incidence, distribution & control of disease in a population. Include:
    - cross sectional
    - case-control
    - cohort
  2. experimental - test cause & effect relationships between variables. Include:
    - laboratory based studies on animals or in test tubes
    - human intervention (clinical) trials
25
Q

Strengths & weaknesses of epidemiological studies

A

Strengths - can narrow down list of causes
- can raise questions to pursue thru other research

Weaknesses - cannot control for variables that may influence conclusions
- cannot prove cause & effect

26
Q

Strength & weaknesses of experimental studies

A

Strengths - can control conditions (mostly)

  • can rule out certain variables
  • can apply some findings to human beings

Weaknesses - many findings cannot be applied to humans

  • cannot apply results from test tubes or animals to humans
  • cannot use certain treatments for clinical or ethical reasons
27
Q

what are the acceptable macronutrient distribution ranges (AMDR)?

A

45-65% carbohydrates
20-35% fats
10-35% proteins

28
Q

how does scientific method apply to nutrition studies?

A

researchers use the scientific method to study many things about nutrition, for example, whether a nutrient relieves symptoms or cures a disease.

29
Q

components of the scientific method?

A 
observe & question
hypothesis & prediction
experiment
results & interpretation
hypothesis is either supported or no supported

Human Nutrition (8 decks)

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