Chapter 1

Question 1

What drives our food choices?

Answer 1

• Taste and enjoyment
• Culture and environment
• Social life and trends
• Weight concerns, body image, and health benefits
• advertising
• time, convenience and cost
• habits and emotions

Question 2

______ is the most important consideration in food choices

Answer 2

Taste

Question 3

Most people prefer ___, ____, ____ ____, and _______

Answer 3

salty, sweet, high fat, and creamy

• begins in infancy
• fat and sugar especially strong
• may be influences by genes and w. age

Question 4

_____ affects likelihood of enjoying foods

Answer 4

Texture

Question 5

Food Choices: Culture and Environment

Answer 5

• Our ethnic background influences the food choices we make
• Environmental factors affect they type and amount of food eaten
• -availability and accessibility
• -size and shape of plates and glassware
• -packaging of foods
• -lighting

Question 6

Social Eating

Answer 6

• important way to bond with others
• the more people who are present at the meal, the more the individual is likely to eat
• -meal size increases over 40%
• activities influence the type of food eaten and amount eaten

Question 7

Weight concerns, body image, and health benefits

Answer 7

Choices can be influenced by one’s current state of health

• People select foods based on perception
• -healthy or unhealthy

Question 8

Advertising

Answer 8

-used by food co. bc it works, especially on young people

Question 9

What is nutrition?

Answer 9

the science that studies how nutrients and compounds in the foods nourish the body and affect body functions and overall health

Question 10

What are nutrients?

Answer 10

compounds in foods that sustain body processes

Question 11

Six categories of nutrients

Answer 11

• carbs
• fats (lipids)
• proteins
• vitamins
• minerals
• water

Question 12

Organic

Answer 12

describing compounds that contain carbon or carbon-carbon compounds

Question 13

Nutrients that are organic

Answer 13

carbs, proteins, lipids and vitamins

Question 14

Phytochemicials

Answer 14

nonnutritive plant chemicals that can be added to foods to reduce your risk of developing certain diseases

Question 15

Zoochemicals

Answer 15

nonnutritive animal compounds that play a role in fighting chronic diseases

Question 16

Most nutrients are ______

Answer 16

essential

• must be consumed from food
• cannot be made in the body in sufficient quantities to meet its needs and to support health

Question 17

Nonessential nutrients

Answer 17

can be made in sufficient quantities in the body to meet the body’s requirements and to support health

Question 18

conditionally-essential nutrients

Answer 18

nutrients that must be supplied to the body only under special conditions

Question 19

How do we measure energy?

Answer 19

we measure food in kilocalories

Question 20

Calorie

Answer 20

used on nutrition labels to express energy content of foods

Question 21

energy-yielding nutrients

Answer 21

a set number of kilocalories per gram

Question 22

macronutrients

Answer 22

nutrients the body needs in large amounts

-carbs, lipids, proteins, and water

Question 23

micronutrients

Answer 23

essential nutrients the body needs in smaller amounts

-vitamins and minerals

Question 24

Function of CHO

Answer 24

contain carbohydrate, hydrogen and oxygen
supply the simple sugar, gluclose, which is the primary source of energy
found in foods like breads, cereal, legumes

Question 25

Function of Lipids

Answer 25

-contain carbs, hydrogen, and oxygen
-energy source for the body, esp. during rest and sleep and how body stores energy–>adipose tissue beneath the skin–>insulates the body and cushions the organs
Found in margarine, butter, oils and animal products

Question 26

Protein

Answer 26

contain nitrogen some contain sulfur + C, H, O

-contribute to amino acids–>synthesize, grow, and maintain tissues in the body

Question 27

Water

Answer 27

• makes up majority of all body fluid
• part of every cell in the body
• essential during metabolism
• digestion and absorption
• -transport medium that delivers nutrients and oxygen to cells and excretes waste products through urine
• maintenance of body temperature
• lubricant for joints, eyes, moth and intestinal tract
• cushions vital organs
• cannot be restored, must replenish daily

Question 28

Functions or micronutrients

Answer 28

• do not provide energy

- involved in key functions in the body

Question 29

deficiencies in vitamins and minerals cause

Answer 29

fatigue, stunted growth, weak bones, organ damage

Question 30

How can you meet nutrient needs?

Answer 30

-eat a well balanced diet w/ a variety of whole foods to provide a variety of nutrients

Question 31

functional foods

Answer 31

foods that may provide additional health benefits beyond the basic nutrient value

Question 32

nutritional genomics

Answer 32

studies the relationship between gene expression, nutrition and health

Question 33

malnourished

Answer 33

a condition that results when the body does not receive the right amount of essential nutrients to maintain health

Question 34

undernourished

Answer 34

when someone lacks sufficient energy or is deficient in quality of quantity of essential nutrients

Question 35

overnourished

Answer 35

having consumed excess energy or nutrients

Question 36

ABCD’s of Nutritional Assessment

Answer 36

Anthropometric (BMI)
Biochemical (Blood, Urine)
Clinical (Nails, Skin, Overall Appearance)
Dietary Intake

Question 37

Food Frequency Questionnaires (FFQs)

Answer 37

consumption patterns over time
Pros: easiest, reliable, inexpensive
Cons: not helpful in assessing the actual grams consumed

Question 38

Food Records

Answer 38

what exactly is eaten over a defined period and how much
Pros: one of the best methods
Cons: accuracy depends on person

Question 39

24 hour dietary recall

Answer 39

Pros: quick
Cons: not accurate