Chapter 1

Question 1

Nutrition

Answer 1

a science that studies how nutrients and compounds in foods we eat affect the body functions and health.

nutrients provide energy, structure to the body and regulate processes within the body

Question 2

Fortified foods

Answer 2

foods which one or more nutrient are added to it.

Ex. Vitamin D to Milk

Question 3

Phytochemicals

Answer 3

Non-nutrient substances found in food and thought to be beneficial to human body

Found in PLANT BASED foods and are generally the pigment in foods

Question 4

Zoochemicals

Answer 4

Non-nutrient substances found in food and thought to be beneficial to human body

Found in ANIMAL based foods

Question 5

Functional foods

Answer 5

provide health benefits beyond functions of nutrients

ex. broccoli prevents cancer. oatmeal lowers cholesterol. salmon prevents heart disease

Question 6

Nutrient Dense Vs. Energy Dense

Answer 6

Nutrient dense has more nutrition per kCal

energy dense has more kCal per nutrient.

ex. milk vs. ice cream

Question 7

Six classes of Nutrients

Answer 7

Divided into Macronutrients and Micronutrients

Macronutrients are needed in high amount and are energy yielding.
Carbohydrates
Proteins
Lipids
water (not energy yielding)
carbon containing (organic) and calorie containing

Micronutrients are needed in small amounts. Essential.
vitamins
minerals
both organic and carbon containing

Question 8

Carbohydrates

Answer 8

Macronutrient
primary function: ENERGY
(4 kCal/gram)

starches, sugar, fiber

(blueberried, legumes)

Question 9

Lipids

Answer 9

Macronutrient
primary function: ENERGY
(9 kCal/gram)
hydrophobic, will not dissolve in h2O

Question 10

Protein

Answer 10

Macronutrient
provides ENERGY
(4kCal/gram)
contains: C, H2, O2, N2

predominantly found in ANIMAL based products

Question 11

Nutrition functions (structure)

Answer 11

ENERGY:
Calorie= kilocalorie (kcal) = 1000 calories

STRUCTURE:
bones, hair, skin, muscles, cell membranes and shape (carbs, lipids, proteins, water, minerals) NOT Vitamins.

Question 12

Nutrition functions (regulate body processes)

Answer 12

Body temp, BP, hormones and cell communication, enzymes

(Carbs, proteins, lipds, water, vitamins, minerals) ALL are included in regulating body processes

Question 13

Calculating calories

Answer 13

12 g carbs x 4 kcal/gram= 48
8 g protein x 4 kcal/gram= 32
8g fat x 9 kcal/gram= 72

add up to find # of calories

Question 14

Nutrition related diseases (from top 10)

Answer 14

low to high

Diabetes
stroke
cancer
heart disease

Question 15

Nutrigenomics

Answer 15

your risk of disease results from interplay between the genes we inherit and the diet and lifestyle choices we make

Question 16

Components of a healthy diet (3)

Answer 16

Variety
Balance
Moderation

achieved by eating shit
high in:
fruits, veggies, whole grains, fiber, PLANT BASED FOODS

low in:
  unhealthy fats( Trans fat, saturated fats, cholesterol

Question 17

Scientific method

Answer 17

a systematic, unbiased approach used to gain new info and knowledge. used to investigate between food/nutrients and health

steps:
Observation
Hypothesis
Experiment
Theory

Question 18

Types of nutrition studies

Answer 18

Clinical Trials:
done in humans
compares on group getting tx and other not

Laboratory experiments:
animal studies
biochemical/biological studies
hella controlled

Epidemiology:
studies populations
disease trends and patters
does not prove cause and effect

*think epidemic. epidemiology. large groups of people.