test 1 Flashcards
what are the top 3 influences on our food choices?
86%, taste ; 69% brand name ; 68% price
what is hunger
the physiological (internal) drive to eat
what is appetite
the psychological drive that encourages us to eat, often in the absence of hunger
what is satiety
the state in which there is no longer a desire to eat, satisfaction
daily food consumption is a mix of
biological and social influences
what is nutrition
science that links food to health; ingestion, digestion, absorption, transport, use, and excretion of food substances
substances found in food that provide energy and are vital for the growth and maintenance of the body
nutrients
what is an essential nutrient?
required by the body to meet its needs; the body can’t produce it or produces too little
all essential nutrients
vitamins, minerals, protein, fats, water, and carbohydrates
three criteria needed to be met to be considered an essential nutrient:
a. one specific biological function of nutrients must be identified in the body
b. omission of nutrients must lead to a decline in biological functions
c. replacing the omitted nutrient before permanent damage occurs restores those normal biological functions
what are the risk factors for life-threatening chronic diseases?
poor diet and a sedentary lifestyle
which disorders and illnesses account for 2/3 of all deaths in North America?
cardiovascular disease, hypertension, type 2 diabetes, some forms of cancer, etc.
what is the second leading cause of preventable death in America?
obesity
what is included in a healthy eating pattern?
high proportion of vegetables, fruits, whole grains, proteins, and dairy
three leading causes of death today?
heart diseases, cancer, strokes
What are the recommendations for Americans when it comes to the percentage of Kcals from each of the macronutrients?
45-65% carbs, 20-35% fats, 10-35% protein
What is the major overarching goal of Healthy People 2030?
to help people attain healthy, thriving lives and well-being free of preventable disease, disability, injury, and premature death
how many kcals are in a gram of carbohydrates?
4 calories per gram
how many kcals are in a gram of protein?
4 calories per gram
how many kcals are in a gram of fat?
9 calories per gram
standards set by a dedicated committee of scientists from America/Canada for caloric intakes
DRI (dietary reference intakes)
the daily amount of a nutrient that will meet the needs of about 98% of the individuals in a specific age and biological sex group
RDA (recommended daily amount)
minimum intake to maintain health
AI (adequate intake)
point beyond which further intake is dangerous
UL (upper limit)
percentage of the RDA provided by food items for specific nutrient
DV (daily value)
what are phytochemicals and why are they important?
chemical found in fruits and vegetables; they aren’t considered essential nutrients but they provide significant health benefits and can reduce the risk of certain diseases
what is balance in a diet?
eating more nutrient-dense foods and beverages
what should you increase in a diet to make it healthier?
fruit, vegetables, whole grains, fat-free or low-fat milk products
what should you decrease in a diet to make it healthier?
foods high in certain types of fat (saturated), sugars, cholesterol, salt, and alcohol
what is it called when you match your energy intake with energy expenditure?
proportionality
(amount of nutrient per serving)/(amount of calories per serving)
nutrient density
amount of food or beverage consumed or served on one eating occasion
portion size
found on the nutrient facts label, can be used to help choose appropriate portion sizes
serving size
a measurement that describes the calorie content of a food
energy density
how do measure energy density?
amount of energy (kcal) per serving/weight or volume of serving
a combination of foods and beverages that constitutes an individual’s complete dietary intake over time
eating pattern
____ and _________ cover half of the plate of the MyPlate
fruits and vegetables
______ occupy more than one-fourth of the MyPlate
grains
______ occupies the remaining space on MyPlate
protein
a cup of _______ appears next to MyPlate
dairy
failing health that results from a long-standing dietary intake that is not enough to meet nutritional needs
undernutrition
a state in which nutritional intake greatly exceeds the body’s needs
overnutrition
failing health from long-standing dietary practices that do not coincide with nutritional needs
malnutrition
nutritional health determined by anthropometric, biochemical, clinical examination, dietary analysis, and economic evaluation
nutritional status
assessment used to assess the size, shape, and composition of the human body
anthropometric assessment