Chapter 1 - Nutrition, Food Choices, & Health Flashcards
How are our food choices affected by flavor, texture, & appearance?
Most important factors on how we decide what to eat.
How are our food choices affected by routines & habits?
75% of our diet is made up of the same 100 items. This influences is based on food availability and convenience.
How are our food choices affected by early experiences & customs?
Developing healthy eating patterns as a kid will last into adulthood and our set by our parents and cultural diet.
How are our food choices affected by advertising?
Food advertising focuses on highly sweetened cereals, cookies, snacks, and soft drinks because they bring in the greatest profits. Thus had a link to obesity in children.
How are our food choices affected by nutrition & health concerns?
Well educated middle class professionals make healthier food choices. 74% women look at labels while only 58% of men do.
How are our food choices affected by restaurants?
Higher in calories and lower in nutrition than food purchased at grocery store and made at home.
How are our food choices affected by social changes?
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How are our food choices affected by economics?
After taste cost is #2 reason people choose food. As income increases so do meals eaten away from home high tending calories, sweets, meats, cheese, and cookies.
How are our food choices affected by meal size and composition?
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Identify diet & lifestyle factors that contribute to the 15 leading causes of death in North America.
Poor diet and lack of physical activity.
Nutrition
The science that links foods to health and disease.
Carbohydrate
A compound containing carbon, hydrogen, and oxygen atoms. Most are known as sugars, starches, and fibers.
Protein
Food and body compounds mode of more than 100 amino acids; proteins contain carbon, hydrogen, oxygen, nitrogen, and sometimes other atoms in a specific configuration. Proteins contain the form of nitrogen most easily used by the human body.
Lipid (fat)
A compound containing much carbon and hydrogen, little oxygen, and sometimes others atoms. Lipids do not dissolve in water and include fats, oils, and cholesterol.
Alcohol
Ethyl alcohol or ethanol is the compound in alcoholic beverages. Potential source of calories, supplying 7kcal per gram. Not essential, but contributes to a large portion of adult calories.
Vitamin
An essential organic (carbon-containing) compound needed in small amounts in the diet to help regulate and support chemical reactions and processes in the body.
Mineral
Elements used in the body to promote chemical reactions and to form body structures.
Water
The universal solvent; chemically, H2O. The body is composed of about 60% water. Water needs are about 9 cups for women and 13 for men per day. Needs are greater for exercising.
Photochemical
A chemical found in plants. Some photochemically may contribute to a reduced risk of cancer or cardiovascular disease in people who consume then regularly.
Kilocalorie
Heat energy needed to raise the temperature of 1000 grams (1 L) of water 1 degree Celsius.
Fiber
Substances in plant and foods not digested in the human stomach or small intestine. These add bulk to feces. Fiber naturally found in food is also called dietary fiber.
Major characteristics of North American diet?
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Often food habits needing improvement?
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Key “Nutrition and Weight Status”
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