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NTRI 2000 > Exam 1: Chapter 1 > Flashcards

Exam 1: Chapter 1 Flashcards

1
Q

any substance that the body can take in and assimilate that will enable it to stay alive and grow

A

food

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2
Q

the science that links nutrients in foods and in the body to health and disease

A

nutrition

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3
Q

What does nutrition include? (what acronym)?

A

includes processes by which the human organism ingests (I), digests (D), absorbs (A), transports (T), and excretes (E)

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4
Q

the foods (including beverages) a person usually eats and drinks

A

diet

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5
Q

components of food that are indispensable to the body’s functioning

A

nutrients

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6
Q 
What do nutrients do? 
provide \_\_\_\_\_\_
serve as \_\_\_\_\_ \_\_\_\_\_
help \_\_\_\_\_/\_\_\_\_\_ body parts
support \_\_\_\_\_
A

energy
building material
maintain/repair
growth

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7
Q

Foods have a ______ effect. This can lead to good or poor ______

A

cumulative. health

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8
Q

Your body continuously _____ itself

A

renews

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9
Q

_____ supplies the _____ to keep the body’s renewal going

A

Food; nutrients

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10
Q

What do the best foods do?
support your body’s _____ and _____
provide the right amount of _____ and _____

A

support your body’s growth and maintenance

provide the right amount of energy and nutrients

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11
Q

degenerative conditions or illnesses that progress slowly, are long in duration, and lack an immediate cure
What are these linked to and how can they be prevented?

A

chronic disease
it is linked to poor diet
prevention is influenced by proper diet throughout lifespan

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12
Q

Poor diet is a risk factor for approximately ___ of all deaths. What are four major diseases that poor diet causes?

A

2/3. Heart disease, cancer, strokes, diabetes mellitus

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13
Q

Along with nutrition, _____ affects disease risk

A

genetics

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14
Q

sequence of genetic info

A

DNA

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15
Q

section of specific DNA sequence that directs the making of one or more body proteins

A

gene

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16
Q

Nutrients interact with our ____ and affect ____ ____

A

genes; gene expression

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17
Q

What are some lifestyle choices that influence health? (6)

A
  1. tobacco and alcohol use
  2. substance abuse
  3. physical activity
  4. sleep
  5. emotional stress
  6. environmental factors
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18
Q

What are Healthy People: Nutrition Objectives? (6)

A
  1. chronic diseases
  2. food safety
  3. maternal, infant, and child health
  4. nutrient consumption
  5. physical activity
  6. food security
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19
Q

the capacity to do work

A

energy

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20
Q

What is the energy in food? What can it be converted to?

A

energy in food is chemical energy, which can be converted to mechanical, electrical, thermal, and other forms of energy in the body

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21
Q

Energy body uses comes indirectly from the ____. How does this happen?

A

sun
eating plant-derived foods
eating animals that eat plants

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22
Q

How is energy measured in food?

“The amount of heat it takes to raise the temperature if 1 kilogram of water by 1 degree Celsius”

A

as a calorie

1,000 calories = 1 kilocalorie = 1 food Calorie

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23
Q

What are the six classes of nutrients? Which have calories and which do not?

A 
Carbohydrate: has calories 
Lipid: has calories
Protein: has calories 
Vitamins: no calories 
Minerals: no calories 
Water: no calories
24
Q

energy-yielding nutrients along with water; needed in relatively large amounts; carbohydrates, lipids, proteins

A

macronutrients

25
Q

Needed in relatively small amounts in the diet; vitamins, minerals (sodium)

A

micronutrients

26
Q

Major source of calories in diet (4 kcal/g)
Main form of energy for cells
1. Simple sugars: small molecules found naturally in fruits, vegetables, dairy (Ex: Glucose (blood sugar))
2. Complex: formed when many simple sugars form together (Ex: starch)
3. Dietary fiber

A

carbohydrates

27
Q 
Comprised of animal fats and plant oils
- fats: solid at room temperature
- oils: liquid at room temperature 
Do not dissolve in water
Energy yielding (9 kcal/g)
Main form of energy storage in the body
A

lipids

28
Q 
Main structural material of the body
- major component of muscle; important component of enzymes
Energy yielding (4 kcal/g)
Made up of amino acids
A

protein

29
Q 
They enable chemical reactions to occur in the body
There are two types
- Fat solubles: stored
- Water soluble: excreted
Yield no energy (0 kcal/g)
A

vitamins

30
Q

Nervous system function, water balance, component of structural systems, metabolic and other cellular processes
2 types: Major and Trace
Electrolytes: Na (sodium). K (potassium). Cl (chlorine)
Yield no energy (0 kcal/g)

A

minerals

31
Q 
vital functions in body:
- solvent and lubricant 
- transports nutrients and waste
- temperature regulation 
MAJORITY OF OUR BODY WEIGHT
Found in foods
Yields no energy (0 kcal/g)
A

water

32
Q

NOT essential.
Technically not a nutrient
Provides energy (7 kcal/g)

A

alcohol

33
Q

Carbohydrates, fats, and protein all contain what?

A

carbon, oxygen, hydrogen

34
Q

The human body and food have the same _____ but are _____ differently

A

materials; arranged

35
Q

The body cannot make (or make enough) ____ ____ for itself so it must be provided in the diet

A

essential nutrients

36
Q
  1. omission of the nutrient leads to health decline
  2. Regain normal function when the nutrient is restored to the diet
  3. It has a specific biological function
A

essential nutrient

37
Q

Chemicals found in fruits and vegetables
They may provide health benefits
- reducing risk for certain diseases
Not considered essential nutrients

A

phytochemical

38
Q

Name factors that drive food choices. What is the #1 factor that affects food choice?

A

Taste (#1)
Price
Convenience
Other factors include advertising, availability, emotional comfort, habit, preference, social norms, positive or negative associations (taste aversion), values, weight, nutrition and health benefits

39
Q

What are the five pillars of nutritious eating pattern?

A

adequacy, balance, calorie control, moderation, variety

40
Q

name this pillar of nutritious eating pattern and give an example: providing all of the essential nutrients and energy in amounts sufficient to maintain health and body weight

A

adequacy; getting enough protein everyday

41
Q

name this pillar of nutritious eating pattern and give an example: providing many different foods from within a food group, choices do not overemphasize one nutrient or food type over another

A

balance; eating many different vegetables rather than just carrots

42
Q

name this pillar of nutritious eating pattern and give an example: controlling energy intake

A

calorie control

43
Q

name this pillar of nutritious eating pattern and give an example: providing food within set limits so as not to over-consume

A

moderation; eating half a pizza when you really wanted to eat the whole thing

44
Q

name this pillar of nutritious eating pattern and give an example: providing a wide selection of foods, the foods chosen differ from one day to the next

A

variety; eating from all the food groups instead of just one, eating different foods within a food goup

45
Q

physiological, biological drive to eat. controlled by INTERNAL body mechanisms
psychological, mental drive to eat; affected by EXTERNAL food choice mechanisms

A

Hunger

Appetite

46
Q

a feeling of satisfaction that temporarily halts our desire to continue eating; no longer a desire to eat
What regulates this?

A

Satiety

Regulated by the hormones acting in the brain, leptin and ghrelin

47
Q

What is the difference between leptin and ghrelin?

A

Leptin cues satiety, Ghrelin cues hunger

48
Q

We “know” things about nutrition because of the ____ ____

A

scientific approach

49
Q

a systematic process to answer questions

utilizes the scientific method

A

scientific approach

50
Q

What type of study is this: studies of individuals. In clinical settings, researchers can observe treatments and their apparent effects. To prove that a treatment has produced an effect requires simultaneous observation of an untreated similar subject

A

case study

51
Q

What type of study is this: studies of populations; often used in nutrition to search for correlations between dietary habits and disease incidence; a first step in seeking nutrition-related causes of diseases.

A

epidemiological study

52
Q

What type of study is this: studies of populations in which observation is accompanied by experimental manipulation of some population members—for example, a study in which half of the subjects (the experimental subjects) follow diet advice to reduce fat intakes, while the other half (the control subjects) do not, and both groups’ heart health is monitored

A

intervention study

53
Q

What type of study is this: studies that are performed under tightly controlled conditions and are designed to pinpoint causes and effects. Such studies often use animals as subjects.

A

laboratory study

54
Q

What does NHANES stand for?

A

National Health and Nutrition Examination Surveys

55
Q

ongoing studies designed to assess the health and nutritional status of adults and children in the US through interviews and physical exams
provides information for development of national guidelines for nutrient intakes and recommendations

A

National Health and Nutrition Examination Surveys (NHANES)

NTRI 2000 (6 decks)

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