Chapter 1 Nutrition Flashcards
Factors That Affect Our Food Intake?
- Personal Preference
- Habits
- Ethnic Heritage or Traditions
- Social Interactions
- Food Availability and Convenience
- Cost and Economic Factors
- Positive and Negative Associations
- Emotional Comfort
- Values
- Body Weight and Image
- Health and Nutrition Benefits
Personal Preference
Taste is the number one factor.
Habits
Eating patterns developed over time.
Ethnic Heritage or Traditions
Cultural influences on food choices.
Social Interactions
Eating in social settings
Food Availability and Convenience
Accessibility and time constraints.
Cost and Economic Factor
Budget limitations affect food choices.
Positive and Negative Associations
Memories linked to certain foods.
Emotional Comfort
Eating due to boredom, depression, or anxiety.
Values
Religious beliefs, political views, environmental concerns.
Health and Nutrition Benefits
Choosing foods for specific health goals.
Six Classes of Nutrients:
carbs, lipids, proteins, vitamins, minerals, water
- Carbohydrates
– Primary energy source (4 kcal/g).
- Lipids (Fats)
Energy storage and cell function (9 kcal/g).
- Proteins
Build and repair body tissues (4 kcal/g).
- Vitamins
Regulate body processes; fat-soluble (A, D, E, K) and water-soluble (B, C).
- Minerals
Essential for body functions; major (calcium, sodium) and trace (iron, zinc).
- Water
Vital for bodily functions, temperature regulation, and metabolism.
Phytochemicals
- Definition: Nonnutritive chemicals in plants that have biological effects on the body.
- Food Sources: Found in fruits, vegetables, whole grains, and legumes.
- Macronutrients
o Carbohydrates
o Fats
o Proteins
- Micronutrients
o Vitamins
o Minerals
- Essential Nutrients
Cannot be synthesized by the body, must be obtained from diet.
o Example: Vitamins, minerals, some amino acids.
Non-Essential Nutrients
Can be produced by the body.
o Example: Cholesterol.
Energy-Yielding Nutrients & Calculations:
- Carbohydrates: 4 kcal/g
- Proteins: 4 kcal/g
- Fats: 9 kcal/g
- Alcohol (not a nutrient): 7 kcal/g
Dietary Reference Intakes (DRI):
- Estimated Average Requirements (EAR): Meets needs of 50% of people.
- Recommended Dietary Allowances (RDA): Covers 98% of the population.
- Adequate Intakes (AI): Used when RDA cannot be determined.
- Tolerable Upper Intake Level (UL): Maximum intake level before toxicity risk.
- Primary Deficiency:
Caused by inadequate dietary intake.
- Secondary Deficiency
Caused by malabsorption, medication interactions, or other health issues.
Chronic Diseases & Risk Factors:
- 7 out of 10 deaths in the U.S. are from chronic diseases.
- 4 are diet-related.
- Risk factors include poor diet, lack of exercise, smoking, and genetics.
Leading Causes of Death in the U.S.:
- Heart disease
- Cancer
- Chronic lower respiratory diseases
- Stroke
- Accidents
- Alzheimer’s disease
- Diabetes
- Kidney disease
- Influenza and pneumonia
- Suicide
