Chapter 1 Flashcards
What drives our food choices?
- 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
______ is the most important consideration in food choices
Taste
Most people prefer ___, ____, ____ ____, and _______
salty, sweet, high fat, and creamy
- begins in infancy
- fat and sugar especially strong
- may be influences by genes and w. age
_____ affects likelihood of enjoying foods
Texture
Food Choices: Culture and Environment
- 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
Social Eating
- 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
Weight concerns, body image, and health benefits
Choices can be influenced by one’s current state of health
- People select foods based on perception
- -healthy or unhealthy
Advertising
-used by food co. bc it works, especially on young people
What is nutrition?
the science that studies how nutrients and compounds in the foods nourish the body and affect body functions and overall health
What are nutrients?
compounds in foods that sustain body processes
Six categories of nutrients
- carbs
- fats (lipids)
- proteins
- vitamins
- minerals
- water
Organic
describing compounds that contain carbon or carbon-carbon compounds
Nutrients that are organic
carbs, proteins, lipids and vitamins
Phytochemicials
nonnutritive plant chemicals that can be added to foods to reduce your risk of developing certain diseases
Zoochemicals
nonnutritive animal compounds that play a role in fighting chronic diseases
Most nutrients are ______
essential
- must be consumed from food
- cannot be made in the body in sufficient quantities to meet its needs and to support health
Nonessential nutrients
can be made in sufficient quantities in the body to meet the body’s requirements and to support health
conditionally-essential nutrients
nutrients that must be supplied to the body only under special conditions
How do we measure energy?
we measure food in kilocalories
Calorie
used on nutrition labels to express energy content of foods
energy-yielding nutrients
a set number of kilocalories per gram
macronutrients
nutrients the body needs in large amounts
-carbs, lipids, proteins, and water
micronutrients
essential nutrients the body needs in smaller amounts
-vitamins and minerals
Function of CHO
contain carbohydrate, hydrogen and oxygen
supply the simple sugar, gluclose, which is the primary source of energy
found in foods like breads, cereal, legumes
Function of Lipids
-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
Protein
contain nitrogen some contain sulfur + C, H, O
-contribute to amino acids–>synthesize, grow, and maintain tissues in the body
Water
- 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
Functions or micronutrients
- do not provide energy
- involved in key functions in the body
deficiencies in vitamins and minerals cause
fatigue, stunted growth, weak bones, organ damage
How can you meet nutrient needs?
-eat a well balanced diet w/ a variety of whole foods to provide a variety of nutrients
functional foods
foods that may provide additional health benefits beyond the basic nutrient value
nutritional genomics
studies the relationship between gene expression, nutrition and health
malnourished
a condition that results when the body does not receive the right amount of essential nutrients to maintain health
undernourished
when someone lacks sufficient energy or is deficient in quality of quantity of essential nutrients
overnourished
having consumed excess energy or nutrients
ABCD’s of Nutritional Assessment
Anthropometric (BMI)
Biochemical (Blood, Urine)
Clinical (Nails, Skin, Overall Appearance)
Dietary Intake
Food Frequency Questionnaires (FFQs)
consumption patterns over time
Pros: easiest, reliable, inexpensive
Cons: not helpful in assessing the actual grams consumed
Food Records
what exactly is eaten over a defined period and how much
Pros: one of the best methods
Cons: accuracy depends on person
24 hour dietary recall
Pros: quick
Cons: not accurate
