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First Year- Health Nutrition > Chapter 1- An Overview of Nutrition > Flashcards

Chapter 1- An Overview of Nutrition Flashcards

1
Q

Food Choices are determined by

A

1- Personal preferences for flavors of food. genetics
2- Habits
3- Ethnic heritage or traditions
4- Social interactions such as special events,
5- Food availability, convenience, and the economy
6- Positive and negative associations
7- Eating for emotional comfort
8- Religious beliefs, political views, or environmental concerns
9- Body weight and image
10- Nutrition and health benefits of functional foods, such as whole, modified, or fortified foods, are becoming more popular.

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2
Q

What are the 6 Nutrients

A 
Water
Carbohydrates
Lipids
Proteins
Vitamins
Minerals
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3
Q

What are the Macro-nutrients

A

Water
Carbohydrates
Lipids
Proteins

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4
Q

What are the Micro-nutrients

A

Vitamins

Minerals

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5
Q

Non-Nutrients

A 
Fibres
Phytochemicals
Pigments
Additive
Alcohol (Xyletol and Sorbitol Sugar alcohols(
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6
Q

Define the Macro-Nutrients

A

Carbohydrate, fat, protein and water

Because the body needs them in large quantities.

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7
Q

Define the Micro-Nutrients

A

Vitamins, and minerals
Do not provide energy
The body needs them in smaller quantities.

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8
Q

Energy is measured in

A

American, Calories (calories, kilocalories, kcalories, kcal)
Internationally, joules.

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9
Q

Energy-Yielding Nutrients

A

Carbohydrate, Fat and Protein

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10
Q

Energy Density

A

No. Calories/ Mass of Food

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11
Q

Define Essential nutrients/ Indispensable nutrients

A

the body cannot make or cannot make in sufficient quantities to meet needs.

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12
Q

Define Metabolism

A

The processes by which food is broken down to yield energy

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13
Q

The processes by which food is broken down to yield energy

A

food as energy is released from bonds within carbohydrate, fat, and protein as they are broken down.

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14
Q

Vitamins are

A

Organic
Essential nutrients
Allow the body to obtain energy from carbohydrate, fat, and protein.

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15
Q

Minerals are

A

Inorganic
Essential nutrients that
Found in the bones, teeth, and body fluids.

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16
Q

Water is an

A

Indispensable and abundant essential

Nutrient that participates in many life processes.

17
Q

Draw the DRI

A 
Danger of Toxicity
Marginal
Tolerable Upper Intake Level
Safety
RDA/AI 
Estimated Average Intake
Danger of Deficiency
18
Q

What is the DRI

A

Dietary Reference Intake

19
Q

Define the RDA/AI

A

Recommended Daily Amount

Adequate Intake

20
Q

Using Nutrient Recommendations

A

Apply to healthy people
Recommendations are not minimum requirements and can be adjusted for individuals by registered dietitians.
Achieved by consuming a variety of foods
Apply to average daily intakes
Each DRI category serves a unique purpose.

21
Q

Nutrition on the Net (Internet, World Wide Web, www, cyberspace, websites)

A

Internet information can be published by ANYONE.
May be high-quality information: National Library of Medicine’s PubMed
May be misleading, incomplete, and inaccurate
.gov>.org>.net>.com

22
Q

Nutrition in the News

A

Can be misleading and contradictory

May report scientific findings prematurely

23
Q

Identifying Nutrition Experts

A

Qualifications of the speaker must be evaluated.
Dietitians have been educated and trained in nutrition.
Physicians and Other Health Care Professionals

24
Q

Physicians and Other Health Care Professionals

A

American Dietetic Association (ADA) recommends nutrition education be a part of all health care professionals’ curricula.
A qualified nutrition expert is a registered dietitian (RD).

25
Q

Identifying Fake Credentials

A

Look for a degree from an accredited college or university.
Be careful of correspondence schools.
Fraudulent businesses may provide false credentials.

26
Q

How many calories in each Macro-nutrient?

A

4 cal/gram Protein
4 cal/gram Carbohydrate
9 cal/gram Fats

27
Q

Excess Energy is stored in

A

Body Fat
Glycogen around Liver
Insulin- Store Glucose
Glycogen- Break Glycogen

28
Q

Red Flags

A 
Paranoid Accusations Against other brands
Personal Testimonials
Meaningless medical Jargon
Time Tested
One product does all
Satisfaction
Quick and easy fixes
Natural
29
Q

Define Nutrition

A

The Study of foods, their nutrients and other chemical components, actions and interactions in the body, their influences on health and disease. New field, is important for health.

30
Q

Vitamins are separated to two

A

Fat soluble- ADEK

Water soluble- BC Thiamine

31
Q

Enriched

A

Adding More of something that’s there

32
Q

Fortified

A

Adding something that’s not there

33
Q

EER

A

Estimated Energy Requirements

34
Q

AMDR

A

Acceptable Macronutrient distribution range

35
Q

Discretionary calories

A

Left over calories 100-300 calories

Calories after meeting calories for nutrient intake

First Year- Health Nutrition (5 decks)

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