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bio 1155 > Chapter 1 - Nutrition > Flashcards

Chapter 1 - Nutrition Flashcards

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Biology 101 flashcards
0
Q

Define Foods

A

products derived from plants or animals that can be. Taken into the body to yield energy and nutrients for the a maintenance of life and growth and repair of tissues.

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1
Q

Define Nutrition

A

The science of foods and the nutrients they contain, and of their actions within the body ( including ingestion, digestion, absorption, transport, metabolism, and excretion). — Social, economic, cultural, and psychological implications of food and eating.

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2
Q

Define diet

A

The foods and beverages a person eats and drinks

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3
Q

What is the difference between an acute and a chronic disease.

A

In general a chronic disease processes slowly or with little change and lasts a long time, Whereas an acute disease develops quickly produces sharp symptoms, and runs a short course.
Chronos = time Acute = sharp

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4
Q

define functional foods

A

Foods that physiologically active compounds that provide health benefits beyond their nutrient contributions; sometimes called designer foods or nutraceuticals.
— may include whole foods, modified foods or fortified foods

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5
Q

Define Phytochemicals

A

nonnutrient compounds found in a plant derived foods that have biological activity in the body.

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6
Q

Name the 6 classes of nutrients.

A

Carbohydrates, Lipids(fats) , Protein, Vitamins, Water, Minerals

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7
Q

Carbohydrates, fats, and proteins are often referred to as _______
because the body requires them in large amounts. (Many grams daily)

A

Macronutrients

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8
Q

The body requires vitamins and minerals referred to as _______ because the amounts required daily are small (milligrams or micrograms)

A

micronutrients

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9
Q

Define Inorganic

A

Not containing carbon or pertaining to living things

in = not

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10
Q

in chemistry this is a substance or molecule that contains carbon-carbon bonds or carbon- hydrogen bonds

A

organic

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11
Q

nutrients humans must obtain from food because their body cannot produce these themselves in sufficient quantities for its physiological needs

A

essential nutrients or indispensable nutrients

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12
Q

how many nutrients are currently known to be essential for human beings.

A

40

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13
Q

What are the three energy-yielding nutrients that break down to yield energy the body can use

A

~ Carbohydrate
~ Fat
~ Protein

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14
Q

What are calories ?

A

Units by which energy is measured. Food energy is measured in kilocalories (1000 calories equal 1 kilocalorie or kcalories or kcal.

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15
Q

One ______ is the amount of energy necessary to raise the temperature of 1 kilogram (kg) of water 1°C.

A

Kcalorie or calorie

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16
Q

Define energy, and explain what kind of energy is in food.

A

Energy - the capacity to do work. The energy in food is chemical energy. The body converts this chemical energy to mechanical, electrical, or heat energy.

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17
Q

What are nutrients?

A

Chemical substances obtained from food and used in the body to provide energy, structural materials and regulating agents to support growth, maintenance, and repair of the body’s tissues. -+Nutrients can also lower the risk of some diseases.

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18
Q

What is a joule?

A

The international unit for measuring food energy, a measure of work energy.

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19
Q

How do you covert kcalories to kilo joules?

A

Multiply by 4.2

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20
Q

how do you convert kilo joules to kcalories

A

Multiply by 0.24

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21
Q

Define energy density

A

A measure of the energy a food provides relative to the amount of food (kcalories per gram).

+ Foods with a higher energy density help with weight gain and foods with a lower energy density help with weight loss.

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22
Q

The process by which nutrients are broken down to yield energy or used to make body structures are known as …

A

Metabolism

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23
Q

A measure of the nutrients a food provides relative to the energy it provides.

A

Nutrient density.

+The more nutrients and the fewer kcalories, the higher the nutrient density

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24
Q

Define Vitamins

A

Organic, essential nutrients required in a small amounts by the body of health

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25
Q

Define minerals

A

Inorganic elements. Some are essential nutrients required in small amounts by the body for health.

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26
Q

A complete set of genetic material (DNA) in an organism or cell.

A

Genome

27
Q

What is nutritional genomics

A

The science of how nutrient affect the activities of genes (nutrigenomics) and how genes affect the interactions between diet and disease( nutrigenetics).

28
Q

Explain a Blind experiment

A

An experiment in which the subjects do not know whether they are members of the control group or experimental group

29
Q

Describe a control group

A

A group of individuals similar in all possible respects to the experimental group except for treatment. Ideally the control group receives a placebo while the experimental group receives a real treatment.

30
Q

Correlation

A

The simultaneous increase, decrease or change in two variables.

31
Q

If A increases and B increases or if A decreases and B decrease, the co relation is positive.

A

Positive Correlation

32
Q

If A increases as B decreases, or If A decreases as B increases the correlation is

A

Negative

33
Q

Double blind experiment

A

An experiment in which neither the subjects or the researchers know which subjects are members of the experimental group or which are members of the control group, until the experiment is over.

34
Q

Experimental Group

A

A group of individuals similar in all possible respects to the control group except for the treatment. The experimental group receives the real treatment.

35
Q

Hypothesis

A

An unproven statement tentatively explains the relationships between two or more variables.

36
Q

Peer Review

A

A process in which a panel of scientists rigorously evaluates research study to assure that the scientific method was followed

37
Q

Placebo

A

An inert, harmless medication given to provide comfort and hope; a sham treatment used in controlled research studies.

38
Q

Placebo effect

A

A change that occurs in response to expectations about the effectiveness of a treatment that actually has no pharmaceutical effects.

39
Q

Randomization

A

A process in choosing the members of the experimental and control groups without bias.

40
Q

Replication

A

Repeating an experiment and getting the same results

41
Q

Subjects

A

The people or animals participating in a research project

42
Q

Theory

A

A tentative explanation that integrates many and diverse findings to further the understanding of a defined topic.

43
Q

Validity

A

Having the quality do being founded on fact or evidence.

44
Q

Variables

A

Factors tha change. A variable May depend on another variable

45
Q

Explain Dietary Reference Intakes (DRI)

A

A set of nutrient intake values for healthy people in Canada and the United States. These values are used for planning and assessing diets and include

- Estimated Average Requirements (EAR) 
- Recommended Dietary Allowances (RDA)
- Adequate Intakes (AI)
- Tolerable Upper Intake Levels (UL)
46
Q

Estimated Average Requirement (EAR)

A

The average daily amount of nutrient that will maintain a specific biochemical or physiological function in half the healthy people in a given age and gender group.

47
Q

Recommended Daily Allowance (RDA)

A

The average daily amount of a nutrient considered adequate to meet the known nutrient needs of practically all healthy people; a goal for dietary intake by individuals.

48
Q

Deficient

A

The amount of nutrient below which almost all healthy people can be expected, over time, to experience deficiency symptoms

49
Q

Adequate Intake

A

The average daily amount of a nutrient that appears sufficient to maintain a specified criterion; a value used as a guide for nutrient intake when an RDA cannot be determined.

50
Q

Tolerable Upper Intake Level (UL)

A

The maximum daily amount of a nutrient that appears safe for most healthy individuals and beyond which there is an increases risk of adverse health effects

51
Q

Requirement

A

The lowest continuing intake of a nutrient that will maintain a specified criterion of adequacy.

52
Q

Registered Dietitian (RD)

A

Is a university educated food and nutrition specialist who is qualified to evaluate peoples nutritional health and needs.

53
Q

Estimated Energy Requirement (EER)

A

The average dietary energy intake that maintains energy balance and good health in a person of a given age, gender, weight, height, and level of physical activity.

54
Q

Acceptable Macronutrients Distribution Ranges (AMDR)

A

Ranges of intakes for the energy yielding nutrients that provides adequate energy and nutrients and reduce the risk do chronic diseases.

55
Q

Malnutrition

A

Any condition caused by excess or deficient food energy or nutrient intake or by an imbalance of nutrients.
Mal = bad

56
Q

Undernutrition

A

Deficient energy or nutrients

57
Q

Over nutrition

A

Excess energy or nutrients

58
Q

Nutrition Assessment

A

A comprehensive analysis of a person nutrition status that’s uses health socioeconomic, drug, and diet histories, anthropometric measurements; physical examination and laboratory tests.

59
Q

anthropometric

A

Relating to measurement of the physical characteristics of the body such as height and weight.
anthropos = humans
Metric = measuring

60
Q

Overt

A

Out in the open and easy to observe.

Ouvrir = to open

61
Q

Primary deficiency

A

A nutrient deficiency caused by inadequate dietary of a nutrient

62
Q

Secondary Deficiency

A

A nutrient deficiency caused by something other than inadequate intake of nutrients such as… A disease condition, or drug interaction that reduces absorption, accelerates use, hastens excretion, or destroys the nutrient.

63
Q

Sub clinical Deficiency

A

A deficiency in the early stages, before the out wards signs have appeared.

64
Q

Covert

A

Hidden, as if under covers

65
Q

Chronic diseases

A

Diseases characterized by a slow progression and long duration. Examples - heart disease, cancer, and diabetes.

66
Q

Risk Factor

A

A condition or behaviour associated with an elevated frequency of a disease but not proved to be casual.
Examples of leading risk factors of chronic diseases
- obesity, cigarette smoking, high blood pressure, high blood cholesterol, physical inactivity, a diet high in saturated fats and low in vegetables, fruits and whole grains.

bio 1155 (4 decks)

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