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nutrition exam 1 > chapter 1: intro to nutrition > Flashcards

chapter 1: intro to nutrition Flashcards

1
Q

usual pattern of food choices

A

diet

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2
Q

chemicals necessary for proper body functioning

A

nutrients

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3
Q

scientific study of nutrients and how the body uses them

A

nutrition

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4
Q

study of the composition and characteristics of matter and changes that can occur to it

A

chemistry

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5
Q

total of all chemical processes that occur in living cells

A

metabolism

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6
Q

state of health that occurs when a nutrient is missing from the diet

A

deficiency disease

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7
Q

why is it important to learn about foods and nutrients?

A

to reduce chances of developing serious chronic diseases

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8
Q

six classes of nutrients

A

carbohydrates
lipids
proteins
vitamins
minerals
water

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9
Q

energy (most forms)
- 4 kcal/gram

A

carbohydrates

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10
Q

energy (fat), physical growth and development
- 9 kcal/gram

A

lipids

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11
Q

production of structural and functional components; cellular growth, development, and maintenance
- 4 kcal/gram

A

proteins

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12
Q

regulation of body processes

A

vitamins

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13
Q

regulation of body processes; structural and functional components
- example: calcium
- (part of bone): structural
- calcium in cells to promote physiological processes

A

minerals

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14
Q

maintenance of fluid balance, regulation of body temperature, transport and elimination of substances, participant in many chemical reactions

A

water

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15
Q

must be supplied by food

A

essential nutrient

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16
Q

substances found in plants while making hundreds

A

phytochemicals

17
Q

protects cells and their components from being damaged or destroyed by harmful environmental and internal factors

A

antioxidant

18
Q

a product (excluding tobacco) that contains a vitamin, a mineral, an herb or other plant product that supplements the diet by increasing total intake

A

dietary supplements

19
Q

why should people be concerned about their lifestyle and risk factors for chronic diseases?

A

because a person’s usual way of living, influences risk of chronic diseases

20
Q

the main nutrition-related goal of healthy people 2020

A

promote good health and reduce chronic disease by consuming healthful diets and achieving and maintaining healthy body weights

21
Q

metrics for nutrition

A

length measured in meters
- 1 inch = 2.54 cm
weight measured in grams
- 1 pound = 454 grams
- 2.2 pounds = 1 kilogram
volume measured in liters

22
Q

energy supplied by unhealthy solid fats, added sugars, and/or alcohol

A

empty calories

23
Q

energy value of a food in relation to the food’s weight

A

energy density

24
Q

describes a food or beverage that contains more key beneficial nutrients in relation to its total calories

A

nutrient-dense

25
Q

why is it important to eat a variety of food?

A

can help ensure the nutritional adequacy of a diet

26
Q

obtaining adequate amount of nutrients, while balancing calorie intake with calorie expenditure

A

moderation

27
Q

amount of a nutrient that it within the range of safe intake and enables the body to function optimally

A

physiological dose

28
Q

amount of a vitamin or mineral that greatly exceeds the recommended amount

A

megadose

29
Q

long-term excesses of energy or nutrient intake
- characterized by obesity

A

overnutrition

30
Q

occurs when a person’s long-term energy and nutrient intakes are insufficient
- food distribution problems
- depleted farmland and other natural resources

A

undernutrition

31
Q

the state of health that occurs when the body is improperly nourished

A

malnutrition

32
Q

undernutrition in the united states

A

low income
anorexia nervosa
chronic alcoholism

33
Q

the use of living things– plants, animals, microbes– to manufacture new products
- genetic engineering

A

biotechnology

34
Q

includes farming methods that meet the demand for more food without depleting natural resources or harming the enviornment

A

nutrition exam 1 (4 decks)

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