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T/Th Nutrition > Notes 1 > Flashcards

Notes 1 Flashcards

1
Q

what do nutrients and chemical constituents of food affect?

A

body processes and overall healthy

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2
Q

def.- access at all times to sufficient supply of safe and nutritious foods.

A

Security

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3
Q

def- limited/uncertain availability of sufficient supply of safe/nutritious foods.

A

Insecurity

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4
Q

def- the group of students is at risk for poor school performance due to malnutrition.

A

A National Concern

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5
Q

def-introduces toxic substances into food and water supply

A

food terrorism

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6
Q

def-high calories vs. weight of food

A

energy dense

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7
Q

def-provide excess calories w/ little nutrients

A

empty calories

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8
Q

def- contains high amounts of nutrients vs caloric value.

A

nutrient dense foods

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9
Q

are there good or bad foods, Y or N

A

NO

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10
Q

obesity, vitamin A toxins, scurvy, and underweight are..

A

example of malnutritions

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11
Q

what chronic diseases are caused by malnutrition?

A

heart disease, hypertension, cancer

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12
Q

what diseases or illnesses are caused by malnutrition

A

diarrhea, alcoholism, cancer, bleeding, ulcers, HIV/AIDS

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13
Q

what genetic predispositions/disorders/health circumstances are caused by malnutrition?

A

pregnancy, breast feeding, growing children, frial, recuperating and elderly

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14
Q

def- a unit of measure of heat

A

calories

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15
Q

def- energy produced by food

A

calories

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16
Q

calories are not..what?

A

not a component of food, not a nutrient

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17
Q

Basal metabolism calculations for men and women

A

men= body weight x11
women= body weight x10

18
Q

-there’s no conscious effort
-need to just sustain life and health
-aka BMR, RMR

A

Basal Metabolism

19
Q

what color is Lycopene and what vegs/fruits

A

red- Tomatoes, respaberies, watermelon, red pepper strawberries

20
Q

what color is lutein zeaxanthin and what vegs/fruits

A

yellow/green- leafy greens, avocados, honeydew, kiwi

21
Q

what color is anthocyanins and what vegs/fruits

A

red/purple- grapes, blueberries, all berries, wine, red apples, plums, prunes

22
Q

what color is beta carotene and what vegs/fruits

A

orange- carrots, mangos, papayas, apricots, pumpkin, yams, sweet potatoes, cantaloupe

23
Q

what color is flavonoids and what vegs/fruits

A

orange/yellow- oranges, tangerines, lemons, plums, peaches, cantaloupes

24
Q

what color is glucosinolates and what vegs/fruits

A

green-broccoli, brussel sprouts, kale, cabbage, green apple.

25
Q

what color is allyl sulfides and what vegs/fruits

A

white/green- onions, leeks, garlic, broccoli, cabbage, cauliflower, mustard, kale, collard greens, bok choy, rutabaga, turnips, watercress, apples

26
Q

def
-energy needed for muscular work
-can vary
-accounts for the 2nd largest amount of calories we expend.

A

physical activity

27
Q

physical activity equation

A

Basal metabolic # x 30% or 50% or 75%

28
Q

inactive percentage

A

30% 2hrs slow movement

29
Q

active percentage

A

75% 4+ hrs of active movement/strenuous movement

30
Q

average percentages

A

50% 2-4 hrs of movement but still sitting most of the day

31
Q

def
-energy of food digestion
-energy expenditure of digestion, storing, and transporting nutrients

A

dietary thermogenesis

32
Q

dietary thermogenesis accounts for what/equation?

A

accounts for 10% of the sum of basal metabolism + physical activity calories…. Basal met. #+physical act# times .10 or divide by 10

33
Q

def- not reliable source of hunger, the desire to eat and experience food enjoyment and satisfaction

A

appetite

34
Q

def-unpleasant feeling, physically and psychologically. causes us to eat

A

hunger

35
Q

def- feeling of fullness when we had enough to eat, sometimes overruled by appetite

A

satiety

36
Q

def- primary source of energy for the body, 4c/gram

A

carbohydrates

37
Q

includes monosaccharides and disaccharides

A

single sugars

38
Q

includes glucose, fructose, galactose

A

monosaccharides

39
Q

includes sucrose, maltose and lactose

A

disaccharides

40
Q

def- there are still the good guys??

A

Compound sugars

41
Q

def- starches (compound chains of glucose units)

A

polysaccharides

42
Q

3 roles of _________ ______ are
-functional / soluble
-slightly digestible
-can combine with H2O

A

Dietary Fiber

T/Th Nutrition (1 decks)

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