Chapter 1 - Food Choices: Nutrients and Nourishment

Question 1

“Why do We eat the Way We do?”

Answer 1

“Factors such as age, gender, genetic makeup, occupation, lifestyle, family, and cultural background affect our daily food choices”.

Question 2

Nutrition

Answer 2

“The science of foods and their components (nutrients and other substances), including the relationships to health and disease (actions, interactions, and balances); processes within the body (ingestion, digestion, absorption, transport, functions, and disposal of end products); and the social, economic, cultural, and psychological implications of eating”

Question 3

Neophobia

Answer 3

A dislike for anything new or unfamiliar

Question 4

How many basic items account for 75 percent of our food intake?

Answer 4

“Only about 100 basic items account for 75 percent of our food intake.”

Question 5

Factors that affect food choices

Answer 5

Environmental, Health Status, Sensory Factors, Cognitive Factors, and/or Genetics

Question 6

Describe Environmental Factors that affect food choices

Answer 6

“economic, environment, lifestyle, cultural beliefs and

traditions, religious beliefs and traditions”

Question 7

Describe Health Status Factors that affect food choices

Answer 7

“physical restrictions due to disease, declining taste sensitivity, age and gender”

Question 8

Describe Sensory Factors that affect food choices

Answer 8

“flavor (taste and smell), texture, appearance”

.

Question 9

Describe Cognitive Factors that affect food choices

Answer 9

“learned food habits, social factors, emotional needs, nutrition and health beliefs, advertising”

Question 10

Describe Genetic Factors that affect food choices

Answer 10

“taste sensitivity preference for sweets, avoidance of bitter, possible “fat tooth””

Question 11

Flavor

Answer 11

“The collective experience that

describes both taste and smell.”

Question 12

Umami [ooh-MA-mee]

Answer 12

“A Japanese term that describes a delicious meaty or savory sensation. Chemically, this taste detects the presence of glutamate.”

Question 13

Glutamate

Answer 13

“Glutamate is an amino acid (a building block of protein) that is found in monosodium glutamate (MSG). It gives food a distinctive meaty or savory taste”

Question 14

Pica

Answer 14

“The craving for and consumption of
nonfood items such as dirt, clay, or laundry
Quick “

Question 15

Social Facilitation

Answer 15

“Encouragement of the interactions between people.”

Question 16

What are the four main factors that influence our decisions about what to eat and when to eat.

Answer 16

The four main factors are taste, texture, cost, and convenience. Habits, experiences, social factors, advertising, and knowledge of relationships between food and health also influence our food decisions.”

Question 17

Describe how the types of foods purchased and the percentage of income used for food are affected by total income

Answer 17

“Wealthier households spend only about 7 percent of their after-tax income on food, whereas low- income families spend nearly 25 percent of their income on food. In any given week, nearly 20 percent of low-income households bought no fruits or vegetables. This supports theories that limited finances shift food choices toward inexpensive high-fat, high-sugar choices”

Question 18

Describe Cultural Influences in our Food Choices

Answer 18

“Knowledge, beliefs, customs, and habits all are defining elements of human culture. Although genetic characteristics tie people of ethnic groups together, culture is a learned behavior and consequently can be modified through education, experience, and social and political trends. In many cultures, food has symbolic meanings related to family traditions, social status, and even health.”

Question 19

Describe American Cuisine

Answer 19

““American” cuisine is truly a melting pot of cultural contributions to foods and tastes. Although Americans receive and believe many messages about the role of diet in good health, these beliefs do not always translate into better food choices.”

Question 20

Nutrients

Answer 20

“Any substances in food that the body can use to obtain energy, synthesize tissues, or regulate functions.”

Question 21

Essential Nutrients

Answer 21

“Substances that must be obtained from the diet because the body either cannot make them or cannot make adequate amounts of them.”

Question 22

The 6 Classes of Nutrients

Answer 22

Vitamins
Carbohydrates
Lipids (fats & oils)
Proteins
Water
Minerals

Question 23

Out of all the six classes of nutrients, which one is the most important?

Answer 23

Water

Question 24

What are 3 general functions of the 6 classes of nutrients?

Answer 24

“The six classes of nutrients serve three general functions: they provide energy (fuel), regulate body processes, and contribute to body structures”

Question 25

Describe the 3 general functions of the nutrients in your body.

Answer 25

“Nutrients have three general functions in your body:

(1) Micronutrients, some lipids and proteins, and water help regulate body processes such as blood pressure, energy production, and temperature.
(2) Lipids, proteins, minerals, and water help provide structure to bone, muscle, and other cells.
(3) Macronutrients supply energy to power muscle contractions and cellular functions.”

Question 26

Phytochemicals

Answer 26

“Substances in plants that may possess health-protective effects, even though they are not essential for life.”

Question 27

Antioxidant

Answer 27

“A substance that combines with or otherwise neutralizes a free radical, thus preventing oxidative damage to cells and tissues.”

Question 28

Macronutrients

Answer 28

“Nutrients, such as carbohydrate, fat, or protein, that are needed in relatively large amounts in the diet.”

Question 29

Micronutrients

Answer 29

“Nutrients, such as vitamins and minerals, that are needed in relatively small amounts in the diet.”

Question 30

Organic

Answer 30

“In chemistry, any compound that contains carbon, except carbon oxides (e.g., carbon dioxide) and sulfides and metal carbonates (e.g., potassium carbonate). The term organic also is used to denote crops that are.”

Note: Carbohydrates, lipids, proteins, and vitamins are all organic

Question 31

Inorganic

Answer 31

“Any substance that does not contain carbon, excepting certain simple carbon com- pounds such as carbon dioxide and monoxide. Common examples include table salt (sodium chloride) and baking soda (sodium bicarbonate).”

Note: Minerals and water are inorganic

Question 32

Carbohydrates

Answer 32

“Carbohydrates are made of carbon, hydrogen, and oxygen and are a major source of fuel for the body”

“Compounds, including sugars, starches, and dietary fibers, that usually have the general chemical formula (CH2O)n, where n represents the number of CH2O units in the molecule. Carbohydrates are a major source of energy for body functions.”

Question 33

Circulation

Answer 33

“Movement of substances through the vessels of the cardiovascular or lymphatic system.”