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Nutrition > Test 1 > Flashcards

Test 1 Flashcards

1
Q

five flavors

A

sweet, sour, bitter, and salty umami

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2
Q

Japanese term that describes a meaty or savory sensation. Chemically, this taste detects the presence of glutamate

A

umami

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3
Q

environmental

A

skim

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4
Q

circumstances in which a person lives, works, and plays in a way that promotes the overconsumption of calories and discourages calorie expenditure

A

obesogenic environment

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5
Q

low income areas where it is difficult to purchase food that is fresh, of good quality, and affordable

A

food deserts

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6
Q

The science of foods and their components (nutrients and other substances), including the relationships to health and disease (actions, interactions, and balances); processes within the body (ingestion, digestion, absorption, transport, functions and disposal of end products); and the social, economic, cultural, and psychological implications of eating.

A

nutrition

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7
Q

A dislike for anything new or unfamiliar

A

neophobia

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8
Q

Sensory Influences

A

Taste, Smell, Texture

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9
Q

Environmental influences

A 
Economic
Lifestyle
Food Availability
Culture
Religion
Geographical location
Environment
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10
Q

Social, Emotional, and Cognitive Influences (8)

A 
Habits
Food likes and dislikes
Knowledge and attitudes related to diet and health
Personal Values
Comfort/Discomfort foods
Food marketing, advertising
Food and diet trends
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11
Q

The collective experience that describes both taste and smell.

A

flavor

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12
Q

The typical American diet contains TOO MUCH

A

sodium, solid fat, saturated fat, refined grains, and sugar

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13
Q

The typical American diet contains NOT ENOUGH

A

fruits, vegetables, low-fat dairy, whole- grain foods, oils, seafood, fiber, potassium, vitamin D, Calcium

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14
Q

The 6 classes of nutrients

A
  1. Carbs
  2. Lipids
  3. Proteins
  4. Vitamins
  5. Minerals
  6. Water
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15
Q

Function of the 6 classes of nutrients

A
  1. provide energy (fuel)
  2. regulate body processes
  3. contribute to body structures
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16
Q

the function of Only proteins, carbs, and fats and alcohol

A

Sources of energy

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17
Q

the function of proteins, vitamins, minerals, water, and some fatty acids

A

regulate body process

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18
Q

the function of proteins, lipids, mineral, and wate

A

contribute to body structure

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19
Q

How many kcals are in ONE gram of protein?

A

4 kcal

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20
Q

How many kcals are in ONE gram of carbohydrates?

A

4 kcal

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21
Q

How many kcals are in ONE gram of fat?

A

9 kcal

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22
Q

How many kcals are in ONE gram of alcohol?

A

7kcals

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23
Q

Nutrients that are organic

A

Carbs, lipids, proteins, vitamins

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24
Q

Nutrients that are NOT organic

A

minerals and water

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25
Q

The most important nutrient

A

water

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26
Q

any substances in food that the body can use to obtain energy, synthesize tissues, or regulate functions.

A

nutrients

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27
Q

substances that must be obtained in the diet because the body either cannot make them or cannot make adequate amounts of them.

A

essential nutrients

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28
Q

substances in plants that may possess health-protective effects, even though they are not essential for life.

A

photochemical

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29
Q

a substance that combines with or otherwise neutralizes a free radical, thus preventing oxidative damage to cells and tissues.

A

antioxidants

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30
Q

carbs, fat, or protein, that are needed in relatively large amounts in the diet.

A

macronutrients

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31
Q

vitamins and minerals, that are needed in relatively small amounts in the diet.

A

micronutrients

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32
Q

in chemistry, any compound that contains carbon, except carbon oxides(e.g., carbon dioxide) and sulfides and metal carbonates(e.g., potassium carbonate). The term organic also is used to denote crops that are grown without synthetic fertilizers or chemicals

A

organic

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33
Q

any substance that does not contain carbon, excepting certain simple carbon compounds such as carbon dioxide and carbon monoxide. Common examples include table salt(sodium chloride) and baking soda(sodium bicarbonate).

A

inorganic

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34
Q

compounds including sugars starches and dietary fibers that usually have the general chemical formula (ch2o)n, where n represents the number of ch2o units in the molecule. Carbohydrates are a major source of energy for body functions.

A

carbohydrates

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35
Q

movement of substances through the vessels of the cardiovascular or lymphatic system.

A

circulation

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36
Q

a group of fat-soluble compounds that includes triglycerides, sterols, and phospholipids.

A

lipids

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37
Q

fats composed of three fatty acid Chains linked to a glycerol molecule.

A

Triglycerides

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38
Q

chemical messengers that are secreted into the blood by one tissue and act on cells in another part of the body.

A

hormones

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39
Q

large, complex compounds consisting of many amino acids connected in varying sequences in forming unique shapes.

A

proteins

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40
Q

Compounds that function as the building blocks of protein.

A

amino acids

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41
Q

a family of plants with edible seed pods, such as peas, beans, lentils, and soybeans; also called pulses.

A

Legumes

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42
Q

organic compounds necessary for reproduction, growth, and maintenance of the body. Vitamins are required in miniscule amounts

A

vitamins

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43
Q

A, D, E, and K

- more likely to be stored in large quantiti

A

fat soluble vitamins

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44
Q

Water-Soluble Vitamins

A
  1. Vitamin C
  2. Thiamin (B1)
  3. Riboflavin (B2)
  4. Niacin (B3)
  5. Pyridoxine (B6)
  6. Cobalamin (B12)
  7. Folate
  8. Pantothenic Acid
  9. Botin
    - most B vitamins are involved in the pathways for energy metabolism
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45
Q

inorganic compounds needed for growth and for regulation of body processes.

A

minerals

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46
Q
  • minerals required in the diet and present in the body in large amounts compared with trace minerals.
A

macrominerals

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47
Q
  • present in the body and required in the diet in relatively small amounts compared with major minerals
  • essential for optimal human growth
A

Micro minerals / trace mineral

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48
Q
  • the capacity to do work
A

energy

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49
Q
  • the energy in food, which the body converts to mechanical, electrical, or heat energy.
A

chemical energy

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50
Q

units used to measure energy. Food energy is measured in kilocalories (1000 calories equal one kilocalorie)

A

kilocalories

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51
Q

the general term for energy in food and used synonymously with the term energy. Often used instead of kilocalorie on food labels, and diet books, and in other sources of nutrition information.

A

calorie

52
Q

a state of complete physical, mental, social wellbeing and not merely the absence of disease or infirmity

A

health

53
Q
  • an impairment of the normal state of the living animal or plant body or one of its parts that interrupts or modifies the performance of the vital functions
  • a particular quality, habit, or disposition regarded as adversely affecting a person or a group of people.
A

disease

54
Q

leading causes of death

A
  1. Heart Disease
  2. Cancer
  3. Chronic lower respiratory disease
55
Q

Physical activity guidelines for Adults per CDC recommendation

A

Physical activity guidelines for Adults per CDC recommendation

  • 150 mins of moderate intensity aerobic activity every week and muscle strengthening activity on 2 or more days a week
  • OR 75 mins of vigorous-intensity aerobic activity every week and muscle strengthening activity on 2 or more days a week
56
Q

Physical activity guidelines for children and adolescents recommendation

A

60 minutes or more of physical activity a day

57
Q
  • scientists’ “educated guesses” to explain phenomena.
  • arise from observations of natural phenomena
  • supposition or proposed explanation made on the basis of limited evidence as a starting point for further investigation
A

Hypotheses

58
Q
  • lead to questions that lead to hypotheses about factors that might be responsible
A

observations

59
Q

Scientific Method/ Process

A
  1. Make OBSERVATIONS, ask questions, or describe phenomena
  2. Formulate a HYPOTHESIS to explain the observation, question, or phenomena
  3. Test the hypothesis by conducting an EXPERIMENT
  4. ANALYZE data and draw conclusions/
  5. Communicate RESULTS indicating whether the hypothesis is accepted or not
60
Q
  • compares disease rates among population groups and attempts to identify conditions or behaviors such as dies and smoking habits
  • can provide useful info about relationships but often do not clarify cause and effect
A

epidemiological studies

61
Q
  • the study of how nutrition interacts with specific genes to influence a person’s health.
  • explores the effect of specific nutrients and other chemical compounds on gene expression
A

nitrogenomics

62
Q
  • investigations that use a group of people with a particular condition rather than a randomly selected population. These cases are compared with a control group of people who do not have the condition.
  • small scale epidemiological studies in which individuals who have a condition are compared with similar individuals who do not have the condition
  • researcher then identify factors other than the disease in question that differ between the two groups
  • provide researchers with clues about the cause, progression , and prevention of the disease
A

case - control studies

63
Q
  • studies that collect large amounts of data to evaluate the effectiveness of a treatment.
  • controlled studies in which some type of intervention is used to determine its impact along certain health parameters
  • includes experimental group and control group
A

Clinical trials aka intervention studies

64
Q

a set of people being studied to evaluate the effect of an event, substance, or technique.

A

experimental group

65
Q

set of people use as a standard of comparison to the experimental group. The people in the control group have characteristics similar to those in the experimental group and are selected at random

A

control group

66
Q
  • an inactive substance that is outwardly indistinguishable from the active substance whose effects are being studied.
  • an imitation treatment that looks the same as the experimental treatment but has no effect
A

placebo

67
Q
  • a physical or emotional change that is not due to properties of an administered substance. The change reflects participant’s expectations.
  • the expectation that a medication will be effective can be nearly as effective as the medication itself
A

placebo effect

68
Q
  • a research study set up so that neither the subject nor the investigators know which study group is receiving the placebo and which is receiving the active substance.
  • reduces the possibility that researchers will see the results they want to see even if these results do not occur
A

double-blind studies

69
Q

n appraisal of research against accepted standards by professionals in the field.
- reduces the chances of low-quality research published

A

peer review

70
Q

Professional journals in print and on the internet

A

primary sources

71
Q

Scientific magazines with articles based on primary source material written by specialists

A

secondary sources

72
Q
  • the foundation of federal nutrition policy and are developed by the USDA and the DHHS ;
  • science-based
  • intended to reduce the number of Americans who develop chronic diseases such as hypertension, diabetes, cardiovascular disease, obesity, and alcoholism.
  • promote health and to reduce the risk of chronic disease through diet and physical activity; all ages
A

Dietary Guidelines for Americans, 2010

73
Q

Main objective of Dietary Guidelines for Americans

A

is to encourage Americans to balance calorie intake with physical activity to manage weight

74
Q

There are two major differences between the two sets of guidelines:

Sugar. In the 2010 guidelines, the recommendation was simply to limit sugar, but the 2015 guidelines now advise you to limit added sugar to no more than 10 percent of your total calorie intake for the day.
Cholesterol. In 2010, cholesterol was considered a nutrient that we should reduce in our diets, with an included recommendation to consume no more than 300 milligrams of dietary cholesterol. Today, new research has found that dietary cholesterol intake does not influence blood cholesterol levels, so there is no recommended restriction on cholesterol in the new guidelines.

A

yes

75
Q

Read 2015-2020 tips

A

yes

76
Q

Chronic consumption of more than is necessary for good health
Linked to leading causes of deaths in the United States

A

over nutrition

77
Q

When the amount of energy you eat equals the amount of energy you expend in daily activities and exercise

A

balence

78
Q

The foods you choose to eat provide all the essential nutrients, fiber, and energy in amounts sufficient to support growth and maintain health

A

adequacy

79
Q

Choosing a diet that balances the calories you eat with the amount of calories your body uses

A

calorie control

80
Q

Amount of vitamins and minerals relative to the calories the food provides

A

nutrient density

81
Q

planning how you will eat

A

Moderation
Not too much or too little
Variety
Include a lot of different foods in your diet

82
Q

Intended to help improve overall health
Simple, easy-to-understand statements about food choices
Used to
Develop educational materials
Aid policy makers in designing and carrying out nutrition-related programs

A

dietary guidelines

83
Q

Cornerstone of federal nutrition policy and education
Key Recommendations for the Dietary Guidelines for Americans
23 key recommendations for general population
6 key recommendations for specific population groups

A

dietary guidelines for America

84
Q

Maintain calorie balance over time to achieve and sustain a healthy weight
Focus on consuming nutrient-dense foods and beverages

A

dietary guidelines for America

85
Q

Recommendations for specific population groups
Women capable of becoming pregnant
Women who are pregnant or breastfeeding
Individuals age 50 years or older

A

dgoa age

86
Q

prevent foodbourne illnesses

A

Clean
Separate
Cook
Chill

87
Q

access to established eating plans

A

USDA Food Patterns

DASH Eating Plan

88
Q

Ways to Incorporate the Dietary Guidelines into Your Daily Life

A

Choose more fruits, vegetables, and whole grains
Eat fewer high-fat toppings and fried foods
Exercise regularly
Consume sugar, salt, and alcohol in moderation
Drink water more often than soft drinks
Use caution if drinking alcohol

89
Q

dietary guidleline along

A

moderation

90
Q 
Conveys key messages
Enjoy food but eat less
Avoid oversized portions
Make half your plate fruits and vegetables
Drink water instead of sugary drinks
Switch to fat-free or low-fat milk
Compare sodium in foods
Make at least half your grains whole grains
A

MyPlate

91
Q

Dif between my plate and am. g

A

Dietary Guidelines for Americans = Advice on Food Choices to Promote Good Health · MyPlate = A Tool to Help You Eat the Right Amounts of …

92
Q

MyPlate cal

A

2,000 calorie diet

93
Q

Intake value that meets the estimated nutrient needs of 50 percent of individuals in specific life-stage and gender groups

A

Estimated Average Requirement (EAR)

94
Q

Amount that meets the needs of most people (97-98%) in a life-stage and gender group

A

Recommended Dietary Allowance (RDA)

95
Q

Maximum levels of daily nutrient intakes that are unlikely to pose health risks to almost all of the individuals in the group for whom they are designed

A

Tolerable Upper Intake Level (Uls)

96
Q

Nutrient intake that appears to sustain a defined nutritional state or some other indicator of health in a specific population or subgroup

A

Adequate Intake (AI)

97
Q

Range of intakes for a particular energy source associated with reduced chronic disease while providing adequate intakes of essential nutrients

A

Acceptable Macronutrient Distribution Ranges (AMDRs)

98
Q

Intake predicted to maintain energy balance in a healthy adult of a defined age, gender, weight, height, and level of physical activity consistent with good health

A

Estimated Energy Requirement (EER)

99
Q

Ingredients and Other Basic Information

A

Statement of identify/name of the food
New weight of the food contained inside of the package
Name and address of the manufacturer, packer, or distributor
List of ingredients in descending order by weight
Nutrition information

100
Q

Reflects latest scientific information, including link between diet and chronic diseases
Replaces out-of-date serving sizes
Highlights key parts of label through new design

A

FDA currently in process of changing Facts label

101
Q

Regulated by the NLEA and FDA
Have made an effort to use meaningful terms
Have reduced the number of potentially misleading label statements

A

nutrient content claims

102
Q

Describe potential effects on body structures or functions, such as bone health, muscle strength, and digestion

A

Structure/function claims

103
Q

Link one or more dietary components to reduced risk of disease
Must be supported by scientific evidence
Approved by FDA

A

Health claims

104
Q

refers to the addition of vitamins or minerals that were not originally present in a food.

A

fortify

105
Q

to add vitamins and minerals lost or diminished during food processing, particularly the addition of thiamin, riboflavin, niacin, folic acid, and iron to grain products.

A

enrich

106
Q

DV

A

Use %DV to determine if a serving of the food is high or low in an individual nutrient. As a general guide:

5% DV or less of a nutrient per serving is considered low.
20% DV or more of a nutrient per serving is considered high.
More often, choose foods that are:

Higher in dietary fiber, vitamin D, calcium, iron, and potassium.
Lower in saturated fat, sodium, and added sugars.

107
Q

High levels; multiples of the DVs

A

megadoses

108
Q

n the range of the Daily Values (DVs)
Increased nutrient needs and/or poor intake
Women of childbearing age who may become pregnant
Pregnant and breastfeeding women
Women with heavy menstrual losses
Children
Increased nutrient needs and/or poor intake
Infants
People with severe food restrictions
Strict vegetarians who abstain from animal foods and dairy products
Older adults
Others
Look for brands that contain at least 20 vitamins and minerals
No more than 100% of its DV

A

moderate supplication

109
Q

Vitamins, minerals, amino acids, herbs, glandular extracts, enzymes, etc

A

various forms

110
Q

Megadoses in conventional medical management

A 
Conventional medicine
Drug interactions
Malabsorption syndromes
Treatment of deficiencies
Druglike effects
111
Q

Megadosing beyond conventional medicine: orthomolecular nutrition

A 
Achieving the optimal nutrition levels in the body
Drawbacks of megadoses
Can act as a drug
Can create deficits of other nutrients
Can interfere with absorption of others
112
Q

Traditional medical practices

Little scientific evidence of efficacy, safety

A

Herbal therapy (phytotherapy)

113
Q

Helpful herbs, harmful herbs

A 
St. John’s wort
Milk thistle
Ginkgo biloba
Saw palmetto extract
Cranberry juice
114
Q

Contaminants

Poorly standardized strength or potency

A

Quality control issues

115
Q 
Ingredient information
Supplement fact panel
Claims allowed
Health claims (approved by FDA), structure/function claims, and nutrient content claims
Examples
Calcium and osteoporosis
Folate and neural tube defects
A

supplement labels

116
Q

Choosing dietary supplements

A

Is the quantity enough to have an effect?
Is the product new to you?
What is its bioavailability?
Can it interact with any prescription or other medications you are taking?
Does the product promise too much?
Who is selling the product?
U.S. Pharmacopeia verification

117
Q

Potential warning signs (examples)
Claim to be alternatives to FDA-approved drugs
Claim to be a legal alternative to steroids
Marketed primarily in a foreign language/mass emails
Secret cure (“breakthrough”)
Pseudomedical jargon (e.g., “detoxify”)
Cures a wide range of diseases
No side effects, only benefits
Backed by “scientific research” you can’t find
Remember, if it sounds too good to be true…

A

fraudulent products

118
Q 
Antioxidants
Neutralize free radicals
Reduce heart disease, cancer risk
Found in fruits, vegetables, whole grains, legumes, and wine
Substances in plants
Promote health
Are not essential for life
Are a benefit to the plant itself
A

phytochemical

119
Q

Benefits of phytochemicals

A 
Associated with a decreased risk of chronic diseases
Cancer
Cardiovascular diseases
Prevent chronic disease
Phytoestrogens
Neutralize free radicals
120
Q

adding phytochemiocals

A

Include more functional foods and fewer empty calories
More fruit
More vegetables
Make half of your grains whole
Foods enhanced with functional ingredients
Adding health promoting properties during processing

121
Q

Additives in functional foods

A

Herbs and other novel ingredients

GRAS guidelines apply

122
Q

phytchemical caner

A

antioxidant status, carcinogen inactivatio

123
Q

phytochemical specific

A

resveratrol in red wine

polyphenols in tea

124
Q

servings of fruit and veg cancer

A

least five servings of fruits and/or vegetables per day

125
Q

a food claimed to have an additional function by adding new ingredients or more of existing ingredients. The term may also apply to traits purposely bred into existing edible plants, such as purple or gold potatoes having increased anthocyanin or carotenoid contents, respectively.

A

functional foods

Nutrition (8 decks)

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