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Nutrition > Quiz 1 (1-2) > Flashcards

Quiz 1 (1-2) Flashcards

1
Q

nutrition

A

science of interactions btw living organisms and food

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2
Q

factors affecting access

A

income (budget)
environment
living conditions

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3
Q

cultural factors

A

assoc. certain food w holidays

eat diff. depending on ppl with

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4
Q

emotional factors

A

food used to celebrate or cope

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5
Q

evolution- 50 yrs ago

A

spent more time preparing

did not eat out or buy pre-made meals (over consume now)

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6
Q

essential nutr.

A

not made by the body

need to be consumed through food

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7
Q

fortified foods

A

food to which nutr. have been added to

Ex. enriched grains

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8
Q

6 classes of nutrients

A

clpwvm

carbs, lipids, proteins, water, vitamins and minerals

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9
Q

energy-yielding nutr.

A

carbs, lipids and proteins
(kcal)
ATP

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10
Q

macronutr.

A

body requires lrg amount of energy-yielding nutr.

h2o, carbs, proteins and lipids

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11
Q

micronutr.

A

vitamins and minerals

bdy not need as much of these

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12
Q

organic mol.

A

carbs, proteins, lipids, vitamins

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13
Q

inorganic mol.

A

minerals and water

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14
Q

sugar

A

simplest form of carb

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15
Q

lipids

A

fat and oil
9kcal
light weight energy storage

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16
Q

carbs

A

sugar, grains and dairy

4kcal

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17
Q

protein

A

muscle growth
4kcal
meat, eggs, grains and vegs

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18
Q

water fun.

A

transp. fluid, body temp regulator and lubricant

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19
Q

vitamins

A

regulate body processes

ex. vision, blood clotting + tissue growth

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20
Q

minerals

A

regulate body processes

ex. transmission of nerve impulses

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21
Q

metabolism

A

all chem. rxns in body

22
Q

regulatory proteins

A

control metabolic rxn rates

protein, vitamins and miner.

23
Q

nutrient density

A

measure of nutr. compared to energy content

24
Q

DRI

A

dietary reference intake

amnt of nutr. and energy needed to stay healthy

25
Q

DRI for macro/micro nutr.

Dietary Reference Intake

A 
EAR (population)
RDA (indivi.)
  best* 97% needs met
   can be followed after EAR determined
AI (")
  used if not enough data
UL (nutr. toxicities)
   accesses supplem.
26
Q

DRI for energy intake

A

EER (#of calories)
based off midpoint
AMDR (proport. carbs, fat and protein)

27
Q

empty calories

A

number calories after nutrient needs are met

sugar and fat w/ no nutritional value

28
Q

evolution of inc. population

A

move from rural to urban
access to fast food (less expensive + easier)
higher rates of overconsumption
dec. physical act.

29
Q

energy

A

capacity to do physical work

30
Q

calorie

A

measurement of how much energy is in food

w/ bomb calorimeter

31
Q

kcal = C

A

1000 cal = 1 kcal = 1C

32
Q

alcohol

A

7kcal

33
Q

malnutrition

A

under or overnutrition
primary- bad diet
secondary- outside factor (ex. illness)

34
Q

undernutrition

A

inadequate intake of a nutrient or energy

35
Q

overnutrition

A

excessive intake of nutrients

36
Q

nutritional guideline assessment

ABCD

A

anthropometric measurements
(height and weight)
medic. history or exam
lab measurements

37
Q

A- anthropometric measurements

A

physical aspects of body
body comp.
BMI compared to standards

38
Q

B- biochemical measurements

A

lab values

blood and urine

39
Q

C- clinical assessment

A 
medical history
surgeries or medication
signs v. symptoms
      lack of energy
      blurry vision
      loss of appetite
physical examination
40
Q

D- dietary assessment

A 
ask how patient is eating
24 hr question (not as reliable)
food frequency
diet record (most reliable)
     see nutrients and portions
41
Q

AMDR- Acceptable Macronutrient Distribution Ranges

A

Carbs- 45-65%
Protein- 10-35%
Lipids (fat)- 20-35%
*varies on needs + goals

42
Q

Fruitarian diet

A

high in carbs

low in fat + protein

43
Q

Keto diet

A

high in fat

low in protein and carbs

44
Q

Mediterranean diet

A

4-50% carbs
15-20% protein
35% fat

45
Q

Dietary guidelines for Americans

A

diet/ lifestyle recomm.

promote health and reduce chronic disease

46
Q

DG for A

A

limit cal. from added sugars
make healthier choices
focus on variety, amount and nutrient density
follow healthy eating pattern

47
Q

my plate -grains

A

whole grains

48
Q

my plate -veggies

A

color variance

49
Q

my plate -dairy

A

calcium rich

50
Q

my plate -protein

A

animal and plant resources

Nutrition (12 decks)

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