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Nutrition > Chapter 1 > Flashcards

Chapter 1 Flashcards

1
Q

what percent of men are overweight or obese?

A

74%

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2
Q

What percent of women are overweight or obese?

A

64%

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3
Q

What percent of children ages 2 and up are overweight ?

A

32%

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4
Q

What is a obesogenic environment?

A

Food ability and portion sizes, decreased activity

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5
Q

What are some challenges for nutritional professionals

A

Increased numbers of older adults

Food pattern health risks

Rapid increase in racial diversity

Processed foods and chemicals in food

People’s genes

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6
Q

How do nutrients give out incorrect information

A

Internet sources and websites

Misleading sale information

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7
Q

Reliable sources to information include what?

A

Government agencies
Universities
State extension services
Medical facilities

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8
Q

Specific Chemical compounds and elements in food

A

Nutrients

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9
Q

How many nutrients have been found to be essential to human life and health?

A

50

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10
Q

What are the essential macronutrients and micronutrients?

A

Macro nutrients – carbohydrates, fats, proteins, and water

Micro nutrients – vitamins and minerals

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11
Q

The sum of all chemical reactions that use nutrients

A

Metabolism

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12
Q

What are the three general functions of nutrients in the body?

A

They provide energy

They build and repair body tissues

They regulate metabolism and maintain homeostasis

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13
Q

This is the storage form of carbohydrate used for quick energy

A

Glycogen

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14
Q

The body’s primary source of fuel for heat and energy?

A

Carbohydrates

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15
Q

What percent of total calories should be supplied by carbohydrates?

A

45 to 65%

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16
Q

Your calories should come more from complex (starch) or simple (sugars)carbohydrates?

A

Complex

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17
Q

Each gram of carbohydrates yields how many kcals when metabolized in the body?

A

4kcal

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18
Q

Fats come from what type of sources?

A

Animal and plant sources

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19
Q

Fats yield how many kcals per gram?

A

9

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20
Q

What percent of total fat calories should you consume a day?

A

20% to 35%

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21
Q

Should the fats you eat be unsaturated or saturated?

A

Unsaturated are more healthy

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22
Q

What is the primary function of Proteins?

A

Tissue building

But can also be used for energy if needed

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23
Q

How many kcal for Proteins per gram?

A

4

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24
Q

Protiens - what percent of total calories?

A

10-35%

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25
Q

These are broken down into amino acids, the tissues are constantly broken down and rebuild

A

Protiens

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26
Q

What do protiens form?

A

Enzymes and hormones

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27
Q

Minerals help build tissues:

What type of mineral gives strength to bones and teeth?

A

Calcium and phosphorus

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28
Q

What type of mineral is a component of hemoglobin

and binds oxygen for transport to cells?

A

Iron

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29
Q

Complex molecules needed in very minute amount, but essential in certain tissues

A

Vitamins

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30
Q

This vitamin helps produce the substance that cements tissues together and prevents tissue bleeding

A

Vitamin c

31
Q

This vitamin is needed in the rods and cones of the eye and is needed for vision and dim light

A

Vitamin a

32
Q

This helps control cell metabolism

A

Minerals

33
Q

Component of cell enzyme systems

Govern reactions that produce energy and synthesize important molecules

A

Vitamins

34
Q

This is important to form the blood, lymph and intercellular fluid that transport nutrients to cells and removes waste

Metabolism regulation

A

Water

35
Q

What is the concept of nutrient interrelationships?

What type of roles do nutrients have?

A

No nutrient ever works alone

Nutrients have many different metabolism functions such as a primary role or supporting role

36
Q

This is referred to as the nutritional health of an individual

A

Nutritional status

37
Q

What is your nutritional status influenced by?

A

Your living situation, social and economic factors, available food, food choices, state of health

38
Q

How do you evaluate someone’s nutritional status?

A

Dietary records

Blood nutrient levels/deficiencies

Measurements of weight for height

Clinical assessments looking at skin, hair, eyes

39
Q

What is optimal nutrition

A

When one meets their day-to-day nutrient needs and maintains appropriate nutrients

40
Q

What is undernutrition

A

When someone lacks the nutrients they need to sustain a healthy pregnancy or childhood growth spurt

41
Q

What is under nutrition caused by?

A

Poor eating habits

Stressed environments

No where to obtain food or nutrients

42
Q

This is when nutrient intake is not sufficient to meet day to day needs

Energy needs may be met but micronutrients are lacking

A

Overt nutrition

43
Q

How many US households report food insecurity?

A

14.9%

44
Q

Excessive energy intake and low physical active and weight gain

Can also occur with excessive intakes of micronutrients from supplements

A

Overnutrition

45
Q

Nutrient content of food to its energy content

A

Nutrition density

46
Q

What are nutrient dense foods?

A

Vitamins, minerals, essential fatty acid’s, proteins, kcals

47
Q

What is empty calorie foods?

A

When foods have kcals but no essential nutrients

48
Q

Until about what year were policies and programs intended to get rid of hunger malnutrition and deficiency diseases?

Created free or reduced cost lunches

A

1950

Development of nutrition policy

49
Q

What year did they passed a law to add vitamin D in milk?

A

1930

Development of nutrition policy

50
Q

What year did the development nutrition policy focus on overnutrition?

A

1980s

51
Q

What year did the department of health develop a public health initiative addressing diet physical activity and other health related lifestyle factors which is updated every 10 years

A

1990

52
Q

What are the three nutritional guides for food selection

A

Nutrition standards
Dietary guidelines
Food guides

53
Q

An intake goal for all healthy people

A

Recommend diet Mary allowance

54
Q

This sets a dietary goal when new research suggests a health benefit

A

Adequate intake

55
Q

A guide for practitioners advising people on the use of dietary supplements

A

Tolerable upper intake level

56
Q

Used to evaluate the nutrient intakes of population groups

A

Estimated average requirement

57
Q

This divides the calories among carbohydrates fats and proteins to range for support of health

A

Acceptable macronutrient distribution range

58
Q

Who uses dietary guidelines?

A

Government agencies, healthcare providers, professional groups

59
Q

How many years is the dietary guidelines updated

A

Every five years

Based on new nutrition science

60
Q

The dietary guidelines for Americans are directed toward who?

A

Directed toward an unhealthy American public

61
Q

8 dietary guidelines for Americans

A

Encourage lower calorie in nutrient dense foods

Encourage plant-based foods

Encourage lower fat or fat free milk

Reduce sodium intake to less than 1500 mg

Encourage two servings of seaweed weekly for n-three fatty acid’s

Regular physical activity to reduce overweight or obesity

Prevention of chronic diseases/heart health

62
Q

What is the goal of my plate food guidance system

A

To choose smaller portions and nutrient dense foods lower in calories

63
Q

The exchange list for meal planning is a meal planning tool for people with diabetes it was first introduced in what year?

What does it help control?

A

1950 American diabetes Association

Control of carbs fAt and protein and calories

64
Q

How to prevent foodborne illness?

A

Wash your food

Cook poultry meat and eggs thoroughly

Handwashing

65
Q

Personal perceptions of food can be based on what?

A 
Ethnic background
Religious believes
Family habits
Economic status
Health status
Geographic location
Personal likes and dislikes
66
Q

What are a few ways you can assess your food patterns?

A

Keep a record of everything you eat and drink

Use a dietary assessment tool such as my plate

67
Q

What is the cdcs role?

A

Conducts and Supports health promotion,prevention and goal of improving over all health

68
Q

FDA s role?

A

The FDA is responsible for protecting public health by ensuring the safety of our nations food supply

69
Q

What is the USDA’s roll?

A

Inspecting food to ensure the safety of the American public

70
Q

The study of effects of nutrients and other bioactive substances found in food on genes, body proteins, and metabolites

A

Nutrigenomics

71
Q

The study of effect of an individuals particular genetic make up on metabolic and physiologic functions

A

Nutrigenetics

72
Q

State of dynamic equilibrium with in the body’s internal environment

A

Homeostasis

73
Q

The sum of the process involved in taking in food

A

Nutrition

Nutrition (9 decks)

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