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Nutrition > Chapter 1 - Science of Nutrition > Flashcards

Chapter 1 - Science of Nutrition Flashcards

1
Q

Classes of Nutrients

A
  • Carbohydrates
    • Lipids(fats and oils)
    • Proteins
    • Vitamins
    • Minerals
      • Water
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2
Q

Nutrition

A

the science of food

- The nutrients and substances therein
- Their action, interaction and balance in relation to health and disease
- The process by which the organism ingests, digests, absorbs, transports, utilizes and excretes food substances
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3
Q

Nutrients

A

substances essential for health that the body cannot make or it can only make in small insufficient quantities
- Provide energy, materials for building body parts and factors needed to regulate chemical processes in the body

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4
Q

Characteristics of Nutrients

A
  • Have a specific biological function
    • Cause a decline in human biological function if removed from the diet
      • Restore normal human biological functions that was impaired by its absence when returned to diet before permanent change
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5
Q

Categories of Nutrients

A
  • Those that provide energy(in kcal)
    • Those that enable growth and development
      • Those that regulate body processes
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6
Q

Macronutrients

A

nutrients needed in gram quantities in our diets
- E.g. proteins, carbs and fats
- Textbook includes water

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7
Q

Micronutrients

A

nutrients needed in milligram or microgram quantities in a diet
- Vitamins and minerals

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8
Q

Carbohydrates

A
  • Composed of elements such as carbon, hydrogen and oxygen
    - main source of fuel for cells
    • Two types of carbs:
      ○ Complex: sugars which chemically bond to form large polysaccharides like starch or glycogen
      ○ Simple: small carbohydrate structures like sugars
    • Yields 4 calories per gram
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9
Q

Lipids

A
  • made up of carbon, hydrogen and oxygen
  • Lipids yield 9 calories per gram
    • lipids are a triglyceride which are the major form of energy storage in the body
    • Composed of 3 fatty acid chains attached to a glycerol molecule
      ○ Either saturated(solid at room temp) or unsaturated(liquid at room temp) based on the chemical structure of fatty acid tails
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10
Q

Protein

A
  • Composed of carbon, oxygen and hydrogen but also contain nitrogen
    • The main structural component in the body
      ○ Major parts of bone, muscle, components in blood, cell membranes, enzymes and immune factors
    • Provide 4 calories per gram of energy to cells but not a primary source of energy
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11
Q

Vitamins

A
  • Contain elements such as carbon, hydrogen, nitrogen, oxygen, phosphorous, sulfur and others
    • Main function is to enable chemical reactions
    • Some of which release energy from carbs, lipids and proteins
    • Themselves provide no usable energy for the body

2 groups:
- fat soluble
- water soluble

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12
Q

Fat Soluble Vitamins

A
  • A
    • D
    • E
    • K

As a result fat soluble vitamins are more likely to build up in the body and create toxicity

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13
Q

Water Soluble:

A
  • C
    • B Vitamins:
      ○ Thiamin
      ○ Riboflavin
      ○ Niacin,
      ○ B-6
      ○ Pantothenic Acid
      ○ Biotin
      ○ Folate
      ○ B-12

Water soluble vitamins are more easily destroyed by cooking and easily excreted from the body

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14
Q

Minerals

A
  • Structurally simple inorganic substances which lack carbon atoms bonded to hydrogen atoms in chemical structure
    • Because they are elements they cannot be destroyed during cooking
    • Can leak into cooking liquid and be discarded if food is drained
    • They yield no energy but are required due to playing key roles in functioning nervous, skeletal systems and in water balance

2 groups:
- major
- trace

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15
Q

Major Minerals

A

needed daily in gram amounts
- Sodium
- Potassium
- Chloride
- Calcium
- Phosphorus

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16
Q

Trace Minerals

A

needed in amounts of less than 100 mg daily
- Iron
- Zinc
- Copper
- Selenium

17
Q

Water

A
  • An inorganic molecule which is needed in the largest quantity

Function of Water in our body:
- Acts as a solvent and lubricant
- transports nutrients to cells
- Helps regulate body temperatures

18
Q

Phytochemicals

A

physiologically active compounds in plant components such as fruits, vegetables, legumes and whole grains may provide health benefits

19
Q

zoochemical

A

physiologically active compounds found in foods of animals that may provide health benefits

20
Q

Functional foods

A

foods rich phytochemicals and zoochemicals which provide health benefits beyond those supplied by traditional nutrients
- May decrease disease risk and/or promote optimal health

21
Q

Alcohol

A
  • provides 7 kcal of energy per gram
  • not a nutrient as it does not provide a function
22
Q

Use of Energy in the body

A
  • Build new compounds
    • Move muscles
    • Transmit nerve impulses
      • Balance ions within cells
23
Q

Measure of Energy

A

Calorie: the amount of heat energy it takes to raise a gram of water 1 degree C used to represent energy in food

Kilocalorie: the amount of heat energy it takes to raise the temperature of 1L of water by 1 degree C
The actual measurement used in everyday life

24
Q

What Influences Food Choice

A
  • Appetite: psychological influences encouraging us to find and eat food, often in the absence of obvious hunger
    • Hunger: physiological drive for food
25
Q

Categories of Nutritional Status

A
  • Desirable Nutrition: body tissues have enough of a nutrient to support normal functions and maintain surplus stores
    • Undernutrition: failing health that results from a longstanding dietary intake which does not meet nutritional needs
      ○ Causes metabolism to slow down or even stop if nutrient stores are depleted
    • Overnutrition: nutritional intake greatly exceeds the body’s needs
      ○ In the short run, overnutrition may only cause slight symptoms like intestinal distress
      ○ Excessive intake leads to toxic amounts of nutrients leading to diseases
26
Q

National Health Objectives of Healthy People

A
  1. Attain healthy lives free of preventable disease, disability injury and premature deaths
    2. Eliminate health disparities
27
Q

ABCDE’s of Nutritional Assessments

A
  • Anthropometric assessments: measuring various aspects of the body including height, weight, body circumference and skinfold thickness
    • Biochemical assessments: measurements of the concentrations of nutrients and nutrient by products in the blood, urine, feces and blood enzyme activities
    • Clinical assessments: HC providers search for physical evidence of diet related sieases and focuses on potential problem areas identified from a dietary assessment○ Nutrition-focused physical exams: clinical assessments related to nutritional issues which search for evidence of nutrient deficiencies or toxicities in a head-to-toe search
    • Dietary Assessment: examines how often a person eats, the types of food eaten, and their typical DI
    • Environmental Assessment: provides info on the persons education and economic background which can provide information as to why they are making certain food choices
28
Q

Limitations of Nutritional Assessments

A
  • Signs and symptoms are not very specific
    • Can take a long time for signs and symptoms to appear between development of poor health and the first clinical bit of evidence
      • As they take a long time to develop it can be vague to link to what currently is causing it
29
Q

Red flags for Poor Nutritional Advice

A
  • Promises of a quick fix
    • Dire warnings of dangers from a single product/regimen
    • Claims that are too good to be true
    • Simplistic conclusiosn drawn from complex studies
    • Recommendations based on a single study
    • Lists of ‘good’ and ‘bad’ foods
    • Recommendations based on studies that havnt been peer reviewed
30
Q

Rules around selling health products

A
  • FDA must prove a dietary supplement is unsafe before banning its sale
    • Alternatively manufactures must prove food additives and drugs are safe before they can be sold

Nutrition (6 decks)

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