Intro Flashcards
1kg = __ lbs
2.2
1in = __ cm
2.54
nutrition definition
science of foods, the nutrients they contain, and their reactions within the body
health definition
freedom from physical disease, mental disturbance, emotional distress, spiritual discontent, social maladjustment, and other negative states
wellness definition
well-being: the top range of health states
goal of someone trying to reach full potential physically, mentally, emotionally, spiritually, and socially
why do we make the food choices we do? (1)
preference, habit, association (pos/neg)
values (religious, environment)
social pressure (salad on dates)
emotional state, availability, convenience, cost
why do we make the food choices we do? (2)
age
occupation (medical on the go, sales eat out)
body image, medical conditions, ethnic heritage/tradition
% eating disorders male/female
25% male
75% female
ethnic diet
food and its prep typical of national origin, race, cultural heritage, or geographic location
hispanic, black americans (central/south america)
black americans (west africa), chinese, japanese
korean, Vietnamese, native americans, italian
nutrients
chemicals obtained from food and used in the body to provide energy and structural materials
serve as regulating agents
promote growth, maintenance, and repair
6 classes of nutrients
carbohydrates (CHO), fats, proteins
vitamins, minerals, water
macronutrients
carbs, fats, proteins
micronutrients
vitamins, minerals, water
food that has a mix of energy containing nutrients
ice cream sundae, bread, meat
food with only 1 type of energy nutrient
sugar, oil
kcal
kilocalorie-one is the amount of heat to raise temp of 1kg of H2O 1°C
macronutrients provide…
energy
try to eat more ___ dense and less __ dense
nutrient, energy
infants eat more ___ dense
energy (fat)
kcal/gram macronutrients
carb 4kcal/gram
protein 4kcal/gram
fat 9kal/gram
alcohol kcal/gram
7kcal/gram
essential nutrients
must obtain from food b/c body does not produce enough to meet physiological needs
energy-yielding nutrients
fuel, yield energy body can use
organic nutrients
carbon containing
carbohydrate, protein, vitamin, lipid
inorganic nutrient
not containing carbon of pertaining to living things
vitamins & minerals
RDA
recommended daily allowance
past 60 yrs. USA
goal: prevent deficiency
DRI
formerly NRI (nutrient recommendations for individuals)
contains: dietary reference intake (AI-adequate intake) and RDA
US/Canada use values for planning and assessing diets
individual diet recommendations
RDA
AI
population based diet recommendations
EAR
UL
EAR
estimated average requirement
nutrient amount will maintain specific biochemical or physiological function in half the people of a given age/gender group
UL
tolerable upper limit intake
max amount of a nutrient that is safe for most healthy people
if eating more than UL, there is high risk of adverse effects
nutrition related causes of death
heart disease
cancer
stroke
diabetes mellitus
6 dietary planning principles
adequacy
balance
kCalorie control
density (nutrient)
moderation, variety
dietary adquacy
characteristic of a diet that provides all essential nutrients, fiber, and energy necessary to maintain health and body weight
dietary balance
providing foods of a number of types in balance so that foods rich in one nutrient don’t crowd out foods rich in another nutrient
kcalorie (energy) control
management of food energy intake
nutrient density
nutrients a food provides relative to the energy it provides
more nutrients and fewer calories = higher density
moderation
providing enough, but not too much
dietary variety
eating a wide selection of foods within and among the major food groups
tools used to make a food plan
food groups
daily food guide pyramid
exchange list for diabetes/weight loss
most significant health problems national goals
increase quality of life/years of life
decrease disparity between
food labels required…
on all processed goods
ingredient list, serving size, nutrition facts
serving size vs. portion
serving is a measured amount
portion is what you eat
nutrition facts on a food label
vitamins A, C, calcium, iron
ingredient list on a food label
descending order (most to least) by weight
health claims
require FDA approval
statements that characterize the relationship between a nutrient or other substance in food and a disease or health-related condition
structure-function claims
statements that describe how a product may affect a structure or function of the body
ex. calcium builds strong bones
doesn’t require FDA approval
