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Nutrition and Wellness > Parcial 1 Nutrition > Flashcards

Parcial 1 Nutrition Flashcards

1
Q

The intake of food, considered in relation to the body’s dietary needs

A

Nutrition

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2
Q

Three basic aspects of nutrition:

A
  • Form and function
  • Energy
  • Metabolism
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3
Q

Adequate balanced diets and physical activity

A

Good nutrition

= Health

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4
Q

Leads to reduced immunity, susceptibility to disease, impaired physical and metal development and reduced productivity

A

Poor nutrition

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5
Q

When there is an equal energy intake and output:

A

Stable weight

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6
Q

Depends on the body’s energy balance

A

Weight

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7
Q

+ intake - output =

A

Gain weight

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8
Q
  • intake + output
A

Lose weight

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9
Q

Body weight in humans is a combination of :

A

(30% to 50%) hereditary + Environmental Influence (habits, jobs, life)

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10
Q

Set of actions through which food is provided to the body (selection of food, cooking and digestion)

A

Nurish

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11
Q

This depends on socioeconomic situation, fashion, psychological aspects, advertising, needs, availability, culture, religion

A

Nurish

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12
Q

Any ingested chemicals used for growth, repair and maintenance (for the maintenance of health & prevention of diseases) ; found in food

A

Nutrients

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13
Q

6 types of nutrients

A 
Water
Carbohydrates 
Vitamins
Minerals
Proteins
Lipids
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14
Q

Act of affording nourishment

A

Feeding

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15
Q

Quality of life resulting from health status ; living life to the fullest capacity; state of being in optimal physical and mental health

A

Wellness

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16
Q

A state which depends on the context and situation, including basic aspects of a good life

A

Integral wellness

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17
Q

Freedom and choice, health and physical wellbeing, good social relations, security, peace of mind

A

Integral Wellness

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18
Q

Good state of people and groups

A

Comprehensive wellness

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19
Q

Driver for eating

A

Hunger

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20
Q

6 types of factors that determine food choice

A

Biological, economic, physical, social, psychological, attitudes

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21
Q

Psychological needs provide the basic determinants of food choice; human need for energy to survive; respond to this feeling:

A

Hunger and satiety

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22
Q

Pleasure someone experiences when eating a particular food; depends on taste, smell, texture, appearance; increases with food intake and variety

A

Palatability

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23
Q

Taste is a major influence influence on food behavior; it is the sum of all sensory stimulations that come with the ingestion of food (sight, smell, touch, taste)

A

Sensory aspects

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24
Q

Hunger and satiety
Palatability
Sensory aspects

A

Biological determinants

25
Q

Primary food determinant because it depends on economic and social status); low means unbalanced diets and high means a wider range of food

A

Cost and accessibility

26
Q

A higher income always means a better quality diet

A

False

27
Q

Lower incomes mean a lower intake in fruits and vegetables

A

True

28
Q

Depends on transportation and location

A

Accesibility

29
Q

Healthy foods tend to be more expensive when available within towns and cities compared to supermarkets

A

True

30
Q

Improving access alone increases the purchase of additional fruits and vegetables, which are still regarded as expensive

A

False

31
Q

Influence dietary behavior during adulthood; comes from a variety of sources (which ca be viewed as confusing)

A

Education and knowledge

32
Q

Nutrition knowledge and habits DO NOT lead to direct actin when individuals are unsure of how to apply it

A

True

33
Q

COST
ACCESSIBILITY
EDUCATION AND KNOWLEDGE

A

Economic and physical determinants

34
Q

There is a difference in regard to food and nutrition intake depending on your _________ ________

A

Social class

35
Q

Poor diets DON’T result in under nutrition and over nutrition

A

False

36
Q

Leads to a difference in habitual consumption of certain foods and in traditions of preparations and restrictions in a diets; they change when moving to a new country

A

Cultural influence

37
Q

The impact that one or more people have on the eating behaviors of others -even alone (directly, indirectly or consciously or subconsciously)

A

Social context

38
Q

SOCIAL CLASS
CULTURAL INFLUENCES
SOCIAL CONTEXT

A

Social determinants

39
Q

STRESS AND MOOD

A

Psychological determinants

40
Q

Guide of the official Mexican Standard which promotes and education for health in food and establishes criteria for nutritional guidance

A

Healthy eating plate

41
Q

Provides with practical options and scientific support to have a correct diet that can be adopted to their needs and possibilities

A

Harvard Medical School

42
Q

The healthy eating plate contains

A

Vegetables and fruits, cereals and tubers, legumes and proteins

43
Q

We should have elements of the plate in each

A

Breakfast, lunch and dinner

44
Q

The key to a healthy diet is

A

Balance (proportion of nutrients)

45
Q

The needs of each person depend heavily on

A

Sex, height, physical activity and physiological state

46
Q

Feeding must be__________ and ___________

A

Hygienic and adequate

47
Q

Vitamins minerals and fiber

Provide proper functioning for body, allow adequate growth, development and health status

A

Fruits and vegetables

48
Q

Consumption of seasonal fruits and vegetables help the economy

A

True

49
Q

High content of vitamins and minerals
Contribute to complex carbohydrates (high quality energy)
Source of iron and fiber

A

Cereals

50
Q

High protein content; energy and fiber; animal origin fat and cholesterol.

A

Legumes and foods of animal origin

51
Q

White meat _ red meat

A

>

52
Q

We measure portions with

A

Individual needs

53
Q

Influences eating behaviors and health-disease processes in individual and communities

A

Culture

54
Q

Traditions
Beliefs
Way of life
Symbolism

A

Elements of food culture

55
Q

The elements of food culture determine….

A
  • what
  • how
  • where

We should be eating

56
Q

The uses, traditions, customs, and symbolic elaborations of food; expresses belonging to a social group and is an identifier

A

Food culture

57
Q

Establish customs and traditions related to food which are transmitted by each generation (though they adapt)

A

Human populations

58
Q

An example of food custom

A

Mexican cuisine

Nutrition and Wellness (4 decks)

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