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MABS Nutrition > Food Choices and Health Lecture 2-3 > Flashcards

Food Choices and Health Lecture 2-3 Flashcards

1
Q

Why care about nutrition in foods?

A

Nutrients in food help build the foundation of health within the body

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2
Q

What are the nutrients in food and their roles?

A

water, carbohydrate, lipids, proteins, vitamins, and minerals

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3
Q

What constitutes a nutritious diet?

A

adequacy, balance, caloric control, moderation, and variety

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4
Q

How do we know what we know about nutrition?

A

science

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5
Q

How can a person keep up with changing

information?

A

identify valid and credible nutrition information

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6
Q

Chosen foods have a cumulative effect, why?

A

A snapshot in time does not determine your overall health

status

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7
Q

name some types of Malnutrition

A

Deficiencies, imbalances, and excesses

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8
Q

what is the term we use when Genetics and nutrition affect diseases to varying degrees

A

Nutrition genomics

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9
Q

Where does the energy for the body come from?

A

Indirectly from the sun (e.g., eating plant-derived foods or eating animals that eat plants)

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10
Q

How many nutrients does the body require?

A

Six

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11
Q

What are the nutrients?

A 
Water 62% of body 
carbohydrates 1% of body and 4 cal/g
fat 16% of body and 9 cal/g
protein 16% of body and 4 cal/g
vitamins, and minerals 6% of body; don't provide any energy but are essential
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12
Q

what are energy yielding nutrients measured in? what the major nutrients of the body?

A

calories; carbs, fats, proteins, and alcohol

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13
Q

how much energy do carbs, fats, proteins, alcohols yield?

A

carbs: 4 cal/g
fats: 9 cal/g
proteins: 4 cal/g
alcohol: 7 cal/g, not a nutrient

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14
Q

When are elemental diets necessary?

A

• Sick or ill patients who cannot consume whole food

*An elemental diet is a diet that proposes the ingestion, or in more severe cases use of a gastric feeding tube or intravenous feeding, of liquid nutrients in an easily assimilated form. It is usually composed of amino acids, fats, sugars, vitamins, and minerals

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15
Q

Why is food superior to supplements, what is affected?

A
  • Digestive tract; muscles weaken
  • Brain stimulation; hormone feedback loops
  • Nutrient interactions
  • Phytochemicals
  • Bioactive food components affect disease risk
  • Physical and emotional comfort
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16
Q

what are the different types of studies?

A

case study, epidemiological study, intervention study, laboratory study

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17
Q

what is a case study?

A

May lead to possible avenues of research through

generation of scientific questions

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18
Q

what is an epidemiological study?

A

Looks for correlations in large populations

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19
Q

what is an intervention study?

A

Alter people’s eating habits and examine effects

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20
Q

what is a laboratory study?

A

Pinpoint mechanisms by which nutrition acts

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21
Q

what are the impacts of food choices on a person’s health?

A

they have cumulative effect, meaning you see and feel the effects physically

continuous renewal of bodily tissues

support body’s growth and maintenance in relation to continuous renewal

a well balanced diet also prevents malnutrition (deficiencies, imbalances, and excesses)

If you have a poor diet, your health can deteriorate and can lead to chronic diseases such as heart disease, diabetes, strokes.

Certain diseases more nutrition related than others
iron-deficiency anemia 
Vitamin/mineral deficiencies 
Toxicities 
Poor resistance to disease
22
Q

what are the seven major categories of nutrition and weight related objectives included in the healthy people 2020 initiative? and how they might evolve over time?

A 
chronic disease
food safety
maternal, infant, child health
nutrient consumption
physical activity
food security
eating disorders

Each decade , the U.S Department of Health and Human services sets health and nutrition objectives for the nation. Constant assessment of the nation’s health is required. In 2015, the nation’s health report was mixed: the # of adults meeting physical activity and muscle strengthening guidelines increased from 18 % to over 20% of the population, but most people’s diets still lacked enough vegetables and obesity rates were creeping higher among people aged 2 years and older.

23
Q

what are the six classes of nutrients?

A 
carbohydrates
fat
protein
vitamins
minerals
water
24
Q

what the challenges and solutions to choosing a health promoting diet?

A 
challenges:
how foods are chosen
an intentional act
Cultural and social 
-Traditional cuisines and foodways 
-Cultural competence
Vegetarian or omnivore
factors
taste
price
convenience
advertising
habit
positive/negative
values
nutrition and health benefits
Solutions
adequecy
balance
calorie control
moderation
variety
25
Q

the science of nutrition

A

a young and fast growing science where scientists ask questions and then design research experiments to test possible answer and this stems from the use of the scientific method

26
Q

this person eats too little of nutrient X and has illness Y is an example of what kind of study?

A

case study

27
Q

this country’s food supply contains more nutrient X and theses people suffer less illness Y is an example of what kind of study?

A

epidemiological study

28
Q

lets add foods containing X to some peoples food supply and compare their rates of illness Y with the rates of others who do not receive the nutrient

A

intervention study

29
Q

now lets prove that a nutrient X deficiency causes illness Y by inducing a deficiency in these rats

A

lab study

30
Q

what is the significance of behavior change in improving diet?

A

physical, mental, emotional benefits; To act on knowledge people must change their behaviors and this takes substantial effort

31
Q

what is the cycle for the process of change? list the steps

A

You must identify your dietary problems and set realistic goals that are small and achievable and have specific behaviors to target those goals

precontemplation - no desire
contemplation - recognizing a change is needed
preparation - gathering resources
action - effort
maintenance - routine and habit
32
Q

what is the importance of nutrient density in creating a healthy diet plan?

A

provides you filling full, more vitamins and mineral content, helps with providing good energy

33
Q

how do we evaluate authenticity of nutrition information sources?

A

avoid anything not backed by credible authorities. Always use professional health organizations, government health energies, volunteer health agencies, consumer groups as credible sources of information and generally true experts of nutrition come from the academy of nutrition and dietetics like RDN, certified diabetes educatior, etc…

34
Q

how do we detect fake credentials?

A

via accredited institution, licensing

35
Q

Which two lifestyle habits are more influential than diet?

A. Being active; smoking and other tobacco use
B. Drinking alcohol in excess; taking drugs
C. Sleep deprivation; being inactive
D. Smoking and other tobacco use; drinking alcohol in excess
E. Take drugs; sleep deprivation

A

D

36
Q

which of the four causes of death in the south are directly related to dietary choices?

A. heart disease, cancers, strokes, and diabetes
B. heart disease, accidents, kidney disease, and diabetes
C. heart disease, kidney disease, diabetes, and accidents
D. Alzheimer’s, accidents, cancers, and heart disease
E. Alzheimer’s, diabetes, strokes, and cancers

A

A

37
Q

Body type and body locations where fat is accumulated is genetically determined. Which statements are true regarding our genes?

A. Only 10% of the human genome accounts for all our individual differences
B. Only 1% of the human genome accounts for all our individual differences
C. Only 0.1% of the human genome accounts for all our individual differences
D. Our genes are coiled molecules of nucleic acids that map our weight pre-birth
E. Our genes entirely determine our height and weight

A

C

38
Q

What is the best definition of a functional food?

A. the foods that are specially manufactured for use by people with medical disorders and administered on the advice of a physician
B. foods that are minimally process and considered wholesome
C. food subjected to any process, such as milling, alteration of texture, addition of additives, cooking, or others
D. foods grown without synthetic pesticides or fertilizers
E. whole or modified foods that contain bioactive food components believed to provide health benefits

A

E

39
Q

What stage of behavioral change is characterized by admitting change may be needed?

A. preparation
B. action
C. maintenance
D. precontemplation
E. contemplation
A

E

40
Q

Calculate total energy in foods, i.e. you ate pizza that has 26g of Carbohydrate, 15g of Fats, 12 g of protein

A

(26g4cal/g)+(15g9g/cal)+(12g*4cal/g)= 287 total energy

41
Q

what are the healthy diet characteristics?

A 
Adequacy 
Balance 
Calorie Control 
Moderation 
Variety
42
Q

what are the factors driving food choices?

A

TASTE
Price
Convenience

43
Q

other factors that determine what factors determine why people choose the foods they consume?

A 
Other factors: 
Advertising, availability, emotional comfort 
habit , preference, social norms 
Positive or negative associations 
Values, weight 
Nutrition and health benefits
44
Q

What are the scientific approaches for nutrition-related research and various research designs that have been effectively used for nutrition discoveries?

A 
Scientific method used for nutrition related research 
observation and question 
Hypothesis and prediction 
experiment 
results and interpretations 
hypothesis supported → theory
45
Q

What are the differences between nutrient-dense and energy-dense foods and the various forms they may take?

A

Nutrient dense foods - higher nutrient density that also give energy

Limit solid fats, added sugars, and alcohol → empty calories
Raw oil → vitamin E and essential lipids

Ex: Toast, egg, bacon, bananas, fruits, coffee

Energy dense foods - higher energy, but no nutrients

2 doughnuts with coffee

46
Q

What is the benefit of knowing dietary preferences, physical activity preferences, and other lifestyle behavior information about individuals in need of intervention?

A

It can help when trying to diagnose if they have a particular disease or if those issues are a reason why they are at increased risk for a particular disease

These factors influence development of disease and can help in the treatment process.

47
Q

in terms of healthy diet characteristics, what is adequacy?

A

the foods provide enough of each of the essential nutrient, fiber, energy

48
Q

in terms of healthy diet characteristics, what is balance?

A

the choices do not overemphasize one nutrient or food type a the expense of another

49
Q

in terms of healthy diet characteristics, what is Calorie Control?

A

the foods provide the amount of energy you need to maintain the appropriate weight

50
Q

in terms of healthy diet characteristics, what is moderation?

A

the foods do not provide excess fat, salt, sugar, or other unwanted constituents

51
Q

in terms of healthy diet characteristics, what is variety?

A

the foods chosen differ from one day to the next

MABS Nutrition (24 decks)

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