Chapter 1: The Science and Scope of Nutrition

Question 1

Nutrition:

Answer 1

interdisciplinary science that studies the chemical and physiological processes involved in processing and delivering the chemical components of food to cells throughout the body, and ultimately how those chemicals affect health

Question 2

What diseases does poor nutrition increase the risk for?

Answer 2

• Inflammation
• Reproductive disorders
• Tooth decay
• Bowel disorders
• Cardiovascular disease*
• Eye disorders
• Hypertension
• Dementia*
• Birth defects
• Anemia
• Osteoporosis
• Infections
• Liver disease
• Obesity
• Diabetes*
• Cancer*
• Renal disease
  *Leading causes of death (heart disease, cancer, stroke, Alzheimer’s, Diabetes)

Question 3

What are some poor aspects of the American Diet?

Answer 3

• ~81% inadequate fruit
• 99% inadequate red, orange, deep green vegetables
• 85% exceed empty calorie limits

Question 4

What are the suggestions from Healthy People 2030?

Answer 4

• Emphasize: whole grains, fruits, vegetables, low-fat dairy products, lean meats, other protein
• Only as many calories as needed
• Limit: saturated/trans fats, cholesterol, added sugars, sodium, alcohol

Question 5

What is a nutrient?

Answer 5

a chemical substance that is required for growth and to maintain proper body functioning
(essential nutrients must come from food)

Question 6

What are phytochemicals?

Answer 6

• Dietary constituent found in plant foods that are beneficial to human health

Question 7

What is Dietary Reference Intake?

Answer 7

For ensuring enough nutrients
- Estimated Average Requirement: for population
- Recommended Dietary Allowances: EAR + safety margin (meet/exceed needed (not need every day))
- Adequate Intake: when there is not enough information for RDA
- Tolerable Upper Intake Level
- Chronic Disease Risk Reduction Intake (CDRR)
- Acceptable Macronutrient Distribution Range: Macro %
- Estimated Energy Requirement (EER): ave. energy maintain body weight specific to person