Chapter 3 - The Inside About nutrition And health Flashcards

1
Q

What are some facts that affect body performance and aging right?

A

Genetic traits, age, sex, lifestyle

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2
Q

What are the top for chronic diseases?

A

Heart disease, cancer, diabetes, stroke

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3
Q

Cancer is related to diet in what way?

A

Low vegetable, fruit, and fiber intake

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4
Q

What in a diet causes diabetes?

A

Excessive body fat, low fruits and vegetable intake, high saturated fat intake

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5
Q

High sodium and alcohol intake as well as excessive body for it can cause what chronic disease

A

Hypertension

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6
Q

Diet high in saturated fat, cholesterol, low fruit and vegetable intake, and excessive body fat are more susceptible to what kind of disease

A

Heart disease

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7
Q

Excessive calorie intake in high fat diet can cause what current disease

A

Obesity

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8
Q

What causes chronic inflammation and oxidative stress

A

Free radicals

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9
Q

Free radicals are present in the body because of what two factors

A

Excess body fat and high and take some saturated and trans fats

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10
Q

What do you ways can damage by free radicals be reduced

A

Loss of body fat and eating foods containing omega-3 fatty acids and antioxidants

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11
Q

Chemical substances that prevent or peer damage to cells caused by free radicals

A

Antioxidants

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12
Q

What are some things that early people did that we don’t anymore?

A

Hunt wild game, fish, fruits, and vegetables, eat smaller portions, have more physically demanding lifestyles

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13
Q

What are some things that western diets have now that early people doing?

A

Hi sugar, salt, alcohol, food additives, fats, larger portions, reduced physical activities

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14
Q

What are some survival mechanisms for early humans that still affect us?

A

Conservation of sodium, preference for sweet foods, digestive system working best with high fiber, stimulating hunger despite excess body fat storage

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15
Q

As the human body adapted to Western diet?

A

No

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16
Q

What is the objective of healthy people 2020?

A

To create guidelines and nutrition objectives for the nation