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HS 205 > Chapter 1 > Flashcards

Chapter 1 Flashcards

1
Q

interactions between genes, environment, and diet

key theory: foods and environmental factors can _____ some genes on while turning off others

A

nutrigenomics

switch

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2
Q

diseases caused by nutritional deficinces or toxicities

A

pellagra scurvy
iron deficiency
mineral deficiency and toxicities

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3
Q

diseases with a strong nutritional component

A

type 2 diabetes, high BP, heart disease, obesity

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4
Q

disease in which nutrtion plays some role

A

osteoporosis
osteoarthritis
some forms of cancer

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5
Q

nutrition plays limited role in _________

_____ has a strong tie to nutrition

A

cancer

stroke

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6
Q

the chemicals in foods that are critical to human growth + function

A

nutrients

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7
Q

nutrients required in relatively large amounts
provide ________
nutrients they are in:

A

macronutrients
energy
carbs, fats and oils, proteins

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8
Q

nutrients required in smaller amounts
____ and ____
organic - contains ____ vs non organic

A

micronutrients
smaller
vitamins and minerals
carbon

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9
Q

energy is measured in ________ which is the amount of energy required to raise the temperature of 1 kg of water by 1 C

A

kilocalories

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10
Q

primary source of fuel for the body, especially for the brain
provides ___ kcal per gram
found in ____ (wheat, rice), ______, fruits, and _____

A 
carbohydrates
4 kcal
grains
veggies
legumes
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11
Q

class of lipids - _______ in water
important stored energy source during rest or lower intensity exercise
source of _______ vitamins and essential _____
___ kcal per gram

A 
fats
non-soluble
fat-soluble
fatty acids
9 kcal
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12
Q

chains of amino acids bonded by ____ bond
main role is to build ___ and ____, NOT provide energy
___ kcal per gram

A

proteins
cells
tissues
4

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13
Q

organic molecules that do not supply energy
____ - tissue building, immune system, vision
assistant in energy _____

A

vitamins
coenzyme
metabolism

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14
Q

fat soluble vitamins

toxiciity can occur from consuming excess amounts which accumulate in the body

A

A, D, E, K stored in the human body

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15
Q

_______ are not stored to any extent in human body
excess excreted in urine
toxicity generally only occurs as a result of vitamin supplementation

A

water soluble vitamins

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16
Q

inorganic substances required for body processes
not destroyed by heat and light
examples: sodium, calcium, iron, potassium and magnesium
functions: ___ regulation, bone _____, muscle ____ and nerve functioning

A

minerals
fluid
structure
movement

17
Q

amount of nutrient needed to prevent deficiency disease in healthy people
amount of a nutrient that may reduce the risk of chronic diseases
for healthy people only

A

DRI

18
Q

average daily intake level of a nutrient that will meet the needs of 50% of healthy people
are used to determine the RDA of a nutrient

A

EAR

Estimated Average Requirement

19
Q

the average daily intake level required to meet the needs of 97-98% healthy people

A

Recommended Dietary Allowance

RDA

20
Q

interpreted the same as the RDA
recommended average daily intake for a nutrient
used when we have less scientific evidence

A

AI

adequate intake

21
Q

highest average daily intake level that is not likely to have adverse effects on the health of most people
consumption above UL is not considered safe

A

tolerable upper intake level

22
Q

average dietary energy intake (kcal) to maintain energy balance
based on age, gender, weight, height, and level of physical activity

A

estimated energy requirement (EER)

23
Q

the precent range of total daily energy intake that should come from each macronutrient

A

acceptable macronutrient distribution range

AMDR

24
Q

AMDR for carbs

A

45-65%

25
Q

AMDR for fat

A

20-35%

26
Q

AMDR for protein

A

10-35%

27
Q

the set of genes belonging to microorganisms that inhibit the human body

A

human microbiome

28
Q

foods having substances that provide health benefits beyond basic nutrition

A

functional foods

29
Q

contain microorganisms that improve the intestinal microbial balance; yogurt

A

probiotics

30
Q

nondigestible ingredients that stimulate growth and/or activity of helpful bacteria; inulin

A

prebiotics

31
Q

plant chemicals that may reduce risk for disease and age related decline

A

phytochemicals

32
Q

nutrtition and healthy ppl 2020
revised every __ years
-identifies goal sand objectives to reach by 2020
___ goals related to nutrition and weight status

A

10

22

33
Q

6 groups of essential nutrients found in foods:

A 
carbs
fats and oils
proteins
vitamins
minerals
water
34
Q

beta carotene

red, orange, yelow

A

carotenoids

35
Q

tomatoes

A

lycome

36
Q

plant sterols; vegetable oils and seeds

A

phytosterol

37
Q

still benes

______ - grapes

A

resveratrol

38
Q

phytoestrogens

____ - soy

A

genesteins

HS 205 (12 decks)

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