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Nutrition > Chapters 1-2, Food Safety, and Labeling > Flashcards

Chapters 1-2, Food Safety, and Labeling Flashcards

1
Q

chronic disease

A

diseases characterized by slow progression and long duration

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2
Q

diet

A

the foods and beverages a person eats and drinks

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3
Q

cultural competence

A

awareness and acceptance of cultures; ability to interact effectively with people of diverse cultures

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4
Q

phytochemicals

A

nonnutrient compounds found in plants

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5
Q

Energy density

A

a measure of the energy a food provides relative to the weight of the food (kcalories per gram)

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6
Q

nutrient density

A

amount of a nutrient/kcals

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7
Q

correlation

A

simultaneous increase, decrease, or change in two variables

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8
Q

Double Blind Experiment

A

an experiment in which neither the subjects nor the researchers know which subjects are members of the experimental group and which are serving as control subjects, until after the experiment is over

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9
Q

placebo

A

an inert, harmless medication given to provide comfort and hope; a sham treatment used in controlled research studies

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10
Q

hypothesis

A

an unproven statement that tentatively explains the relationships between two or more variables

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11
Q

variables

A

factors that change

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12
Q

peer-review

A

a process in which a panel of scientists rigorously evaluates a research study to ensure that the scientific method was followed

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13
Q

Meta-analysis

A

an objective and statistical summary of evidence gathered from multiple selected studies to develop a quantitative review; often derived from a systematic review

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14
Q

DRIs

A

a set of nutrient intake values for healthy people in the United States and Canada

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15
Q

RDA

A

the average daily amount of a nutrient considered adequate to meet the known nutrient needs of practically all healthy people; a goal for dietary intake by individuals

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16
Q

AI

A

the average daily amount of a nutrient that appears sufficient to maintain a specified criterion; a value used as a guide for nutrient intake when an RDA cannot be determined

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17
Q

Tolerable Upper Intake level

A

the maximum daily amount of a nutrient that appears safe for most healthy people and beyond which there is an increased risk of adverse health effects

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18
Q

Malnutrition

A

any condition caused by excess or deficient food energy or nutrient intake or by an imbalance of nutrients

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19
Q

Undernutrition

A

deficient energy or nutrients

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20
Q

overnutrition

A

excess energy or nutrients

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21
Q

Nutrition Assessment

A

a comprehensive analysis of a person’s nutrition status that uses health, socioeconomic, drug, and diet histories; anthropometric measurements; physical examinations; and laboratory tests

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22
Q

Anthropometric

A

relating to measurement of the physical characteristics of the body, such as height and weight

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23
Q

Risk Factor

A

a condition or behavior associated with an elevated frequency of a disease but not proved to be causal

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24
Q

Nutritional Genomics

A

the science of how nutrients affect the activities of genes (nutrigenomics) and how genes affect the activities of nutrients (nutrigenetics)

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25
Q

Discuss the factors that can influence food choices and how these choices can impact acute and chronic
illness

A 
Factors:
	• Personal preference
		       ○ Taste: sweet and salty, genetics
	• Habit
	• MARKETING
	• Ethnic heritage or tradition
	• Social interactions
	• Availability, convenience, and economy
		○ Benefits of homecooked meals
	• Positive and negative associations

-choosing to eat an unhealthy diet for a long period of time can cause chronic or acute illlness

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26
Q

What is a nutrient? Name the six classes of nutrients found in foods. What is an essential nutrient?

A
  • chemical substances obtained from food and used in the body to provide energy, structural materials, and regulating agents to support growth, maintenance, and repair of the body’s tissues
  • Water, Minerals, Vitamins, Carbohydrates, Proteins, Lipids (fats),
  • nutrients a person must obtain from food because the body cannot make them for itself in sufficient quantity to meet physiological needs; also called indispensable nutrients
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27
Q

Which nutrients are inorganic and which are organic? How do you know?

A
  • inorganic: water, minerals
  • organic: vitamins, carbs, proteins, lipids
  • if they are organic, they contain carbon
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28
Q

Which nutrients yield energy and how much energy do they yield per gram? How is energy measured?
What happens to excessive energy when consumed?

A
  • carbs (4kcal/g), protein (4), fat (9)
  • kcals
  • it will be stored as body fat
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29
Q

Describe how alcohol resembles nutrients. Why is alcohol not considered a nutrient?

A
  • alcohol has an energy yield like nutrients

- it does not support the growth, maintenance, and repair of the body

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30
Q

Explain different levels of processed foods and why this term might be helpful or not so helpful when
educating others

A
  • unprocessed, processed, ultra-processed

- not all processed foods are bad because nutrients can be added to the foods

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31
Q

Explain the difference between correlational and causal.

A
  • Correlation simply implies a statistical association, or relationship, between two variables
  • Causation means that changes in one variable brings about changes in the other; there is a cause-and-effect relationship between variables
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32
Q

Why is it important to replicate a study?

A

other researchers can test the findings of the research

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33
Q

What are the DRIs? Who develops the DRIs? To whom do they apply? How are they used? In your
description, identify the four categories of DRI and indicate how they are related

A

-DRIs
○ Estimated average requirements (EARs)
○ Recommended Dietary Allowances (RDAs)
○ Adequate Intakes (AIs)
○ Tolerable Upper Intake Levels (ULs)
○ Estimated Energy Requirements (EERs)
○ Acceptable Macronutrient Distribution Ranges
-the Institute of Medicine
-used to plan and assess nutrient intakes of healthy people
-4 categories:
~Estimated Average Requirements (EAR), Recommended ~Dietary Allowances (RDA), Adequate Intakes (AI), and ~Tolerable Upper Intake Levels (UL)

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34
Q

Describe what the EERs are and what the AMDRs are. List the percent ranges in the AMDRs.

A

• Estimated Energy Requirements (EERs)
○ Average kcal intake to maintain weight
○ Based on age, gender, height, weight, and physical activity

	• Acceptable Macronutrient Distribution Ranges
		○ Adequate energy and nutrients
		○ Reduce risk of chronic diseases
		○ Ranges
			§ 45-65% kcalories from CHOs
			§ 20-35% from fat
			§ 10-35% from protein
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35
Q

Explain four assessment methods that are used to detect energy and nutrient deficiencies and excesses. –
Explain the component of nutritional assessment

A
  • nutrition assessment techniques (anthropometric measures, lab tests, physical findings, and diet history)
  • a comprehensive analysis of a person’s nutrition status that uses health, socioeconomic, drug, and diet histories; anthropometric measurements; physical examinations; and laboratory test
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36
Q

Describe risk factors and their relationships to disease?

A

Factors that increase the risk of developing chronic diseases are called risk factors. A strong association between a risk factor and a disease means that when the factor is present, the likelihood of developing the disease increases

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37
Q

What background does a RDN have? What is the difference between and RDN and a
Nutritionist? Who would be ideal to listen to for nutrition advice – (which healthcare provider?)

A
  • at least a bachelor’s degree at a US regionally accredited college or university, required course work, required hours of supervised practice, and a national RDN examination administered by the Commission on Dietetic Registration
  • Compared with nutritionists, the main difference is that RDs tend to have more education and credentials
  • registered dietician
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38
Q

How many grams of fat were consumed if a person received 405 kcalories (kcals) from fat in a day?

A

45kcal

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39
Q

How many kcals are in 13 grams of carbohydrate?

A

52

40
Q

How many total kcals are in 10 grams of carbohydrate, 4 grams of protein, 6 grams of fat and 7 grams of
alcohol?

A

159

41
Q

If a food product contains 10 grams of protein and another food item contains 10 grams of
carbohydrate, how many kcals are provided from each and which item is more fattening?

A

40kcal

-they are the same

42
Q

A person consumes 100 grams of fat, 50 grams of CHO, 30 grams of protein, 20 milligrams of thiamin,
and 50 milligrams of calcium. How much energy did that person consume?

A

1220 kcals

43
Q

adequacy

A

Providing all essential nutrients

44
Q

balance

A

providing foods in proportion to one another and in proportion to the body’s needs

45
Q

moderation

A

providing enough but not too much of a substance

46
Q

variety

A

eating a wide selection of foods from the major food groups

47
Q

Sustainable diets

A

diets with low environmental impacts

48
Q

Serving sizes

A

the amount of food listed on a product’s Nutrition Facts label

49
Q

Portion Sizes

A

how much of a food you are served or how much you ea

50
Q

fortified

A

the addition to a food of nutrients that were either absent or present in insignificant amounts

51
Q

enriched

A

the addition to a food of specific nutrients to compensate for losses that occur during processing so that the food will meet a specified standard

52
Q

refined

A

the process by which the coarse parts of a food are removed

53
Q

whole grain

A

a grain that maintains the same relative proportions of starchy endosperm, germ, and bran as the original (all but the husk); not refined

54
Q

Daily Value (DV)

A

reference values developed by the FDA specifically for use on food labels

55
Q

Good Source of

A

has 10 percent to 19 percent of the daily value

56
Q

Excellent Source of

A

contains at least 20 percent of the daily value

57
Q

Organic (for labeling purposes)

A

in agriculture, crops grown and processed according to USDA regulations defining the use of fertilizers, herbicides, insecticides , fungicides, preservatives, and other chemical ingredients

58
Q

Fat free = < how many grams of fat? (Same goes

for trans-fat)

A

less than 0.5 gram of fat per serving

59
Q

Lacto-ovo-vegetarian

A

a person who eats vegetables, eggs, and dairy products but who does not eat meat

60
Q

omnivorous

A

feeding on food of both plant and animal origin

61
Q

vegan

A

a person who does not eat any food derived from animals and who typically does not use other animal products

62
Q

Plant-based diet

A

a diet consisting mostly or entirely of plant-based foods

63
Q

Name the diet-planning principles and briefly describe how each principle helps in diet planning.

A

Adequacy- Providing all essential nutrients.
Balance- Providing foods of a number of types in proportion to each other so that foods rich in some nutrients do not crowd out foods rich in other nutrients.
Kcalorie control- management of food energy intake.
Nutrient density- selecting foods with high nutrient value relative to food energy
Moderation- Providing enough but not too much of a dietary constituent.
Variety- using different foods on different occasions; variety helps ensure adequacy and balance.

64
Q

What are some new recommendations that appear in the Dietary Guidelines for Americans?

A
  • Do not include a low-carbohydrate eating pattern or recommend limiting consumption of carbohydrates. …
  • Recommend water instead of milk. …
  • Warn against consuming red and processed meat. …
  • Continue to promote plant-based eating patterns
65
Q

Name the 5 food groups in the USDA Food Guide and identify several foods typical of each group.
Explain how this Guide groups foods and how the Guide incorporates concepts of nutrient density and
kcal control.

A
  • Fruits, Vegetables, Grains, Protein, and Dairy
  • Groups food similar in origin & that make notable contributions of the same key nutrients
  • Nutrient Density and kcalorie conrol are addressed in that the plan points out foods that are more & less nutrient dense, plan also gives specific recommended amounts for people with differ calorie needs. Additionally this plan specifies the amount that can be allotted for discretionary calorie allowance
66
Q

Define the term discretionary kcal allowance

A

the kcalories remaining in a person’s energy allowance after consuming enough nutrient-dense foods to meet all nutrient needs for a day

67
Q

What are the Daily Values? How can they help you meet health recommendations?

A

Daily Values are reference values developed by the FDA for use on food labels , they help people compare foods to their recommended intakes

68
Q

A food item provides 400 mg of calcium and has 350 kcals. Calculate the nutrient density value.

A

1.14

69
Q

One food item provides 10 mg of iron and 100 kcals. Another food item provides 15 mg of iron and 175
kcals. Calculate the nutrient density for both food items. Which is the better choice?

A

-.1 and .0857, so the first one is better

70
Q

The serving size for a food item is ¾ cup. You have consumed 3 cups. How many servings did you eat?

A

4

71
Q

The serving size for a food item is ¾ cup and each serving has 120 kcals. You have consumed 3 cups.
How many kcals did the food provide

A

480kcals

72
Q

hazard

A

sources of danger; used to refer to circumstances in which harm is possible under normal conditions of use

73
Q

risk

A

a measure of the probability and severity of harm

74
Q

toxicity

A

the ability of a substance to harm living organisms

75
Q

foodborne illness

A

an illness transmitted to human beings through food, caused by either an infectious agent (foodborne infection) or a poisonous substance (food intoxication); commonly known as food poisoning

76
Q

outbreak

A

two or more cases of a similar illness resulting from the ingestion of a common food

77
Q

pathogen

A

microorganisms capable of causing disease

78
Q

bioaccumulation

A

the accumulation of contaminants in the flesh of animals high on the food chain

79
Q

pesticides

A

chemicals used to control insects and other organisms plants, vegetables, fruits, and animals

80
Q

residues

A

whatever remains. In the case of pesticides, those amounts that remain on or in foods when people buy and use them

81
Q

tolerance level

A

the maximum allowable amount of chemical residue, such as a pesticide , legally permitted in food

82
Q

GRAS

A

food additives that have long been in use and are believed to be safe

83
Q

carcinogen

A

a substance that can cause cancer

84
Q

biotechnology

A

technology that utilizes biological systems, living organisms or parts of this to develop or create different products

85
Q

Genetic Engineering/GMO

A

the process of using recombinant DNA (rDNA) technology to alter the genetic makeup of an organism

86
Q

rBGH or hormones in milk

A

synthetic (man-made) hormone that is marketed to dairy farmers to increase milk production in cows

87
Q

What is the difference between foodborne infection and food intoxication?

A

Foodborne infection is caused by the ingestion of food containing live bacteria which grow and establish themselves in the human intestinal tract. Foodborne intoxication is caused by ingesting food containing toxins formed by bacteria which resulted from the bacterial growth in the food item

88
Q

What is HACCP?

A

systematic plan to identify and correct potential microbial hazards in the manufacturing, distribution, and commercial use of food products

89
Q

What are the 4 components of the Fight BAC campaign?

A

• Clean, separate, cook, chill

90
Q

What is the temperature danger zone?

A

40-140 degrees f

91
Q

List 3-5 foods that are common sources of food borne illnesses

A

raw eggs, unpasteurized milk and juice, soft cheeses, and raw or undercooked meat or seafood

92
Q

List the common symptoms that develop with a food borne illness such as E. coli or Salmonella

A

diarrhea and/or vomiting, abdominal cramps, nausea, fever, joint/back aches, and fatigue.

93
Q

Why is listeria a concern for pregnant women?

A

Pregnant women with a Listeria infection can pass the infection to their unborn babies. Listeria infection can cause miscarriages, stillbirths, and preterm labor

94
Q

What does the organic seal on a food product indicate?

A

they contain at least 70% organically produced ingredients

95
Q

What is the definition of natural? Are products that are natural always safe?

A
  • the ingredient is coming from a natural source

- no

96
Q

How can you reduce your risk of pesticide exposure from fruits and vegetables?

A
  • Wash your fruits and veggies
    • Peel and trim
    • Eat a variety of foods

Nutrition (9 decks)

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