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Biology 240 > Unit 1 > Flashcards

Unit 1 Flashcards

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1
Q

Nutrients

A

Substances obtained from food that are vital for growth and maintenance of a healthy body.

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2
Q

Glucose

A

A six carbon sugar that exists in a ring form; found as such in blood and in table sugar bound to fructose; also known as dextrose, it is one of the simple sugars.

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3
Q

What are the 6 classes of nutrients in food?

A

Carbs, proteins, lipids, vitamins, minerals, and water

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4
Q

What is a carb?

A

A compound containing carbon, hydrogen, and oxygen atoms. Sugars, starches, and fibers are forms of carbs.
4 calories/gram

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5
Q

What drives us to eat and what affects our food choices?

A

The biological drive to eat is hunger. The environmental drive to eat is appetite. Certain things that generate appetite is arbitrary but not limited to flavor, texture, and appearance.

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6
Q

What makes a nutrient essential?

A

Has a biological function, omission results in decline of function, replenishing restores biological function

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7
Q

What are lipids?

A

Fats and oils that can be derived from animal and plant sources
9 calories/ gram

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8
Q

Why are proteins?

A

Main structural material in the body. It is also a component of blood cells, enzymes, and immune factors. Can be derived from plant and animal sources.

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9
Q

What are vitamins?

A

They enable reactions to occur in the body. Fat soluble vitamins: ADEK and water soluble vitamins: B’s and C.

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10
Q

What are minerals?

A

Inorganic substances that do not contain carbon atoms. Multiple functions in the body especially in maintaining electrolyte functions. There are major and trace minerals.

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11
Q

What is water?

A

A compound of hydrogen and oxygen that acts as a solvent and lubricant. Transports nutrients and waste, acts as a medium for temperature regulation, and is the majority of our body weight.

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12
Q

What are phytochemicals?

A

Chemicals found in plants; some may contribute to reduced risk of cancer or cardiovascular disease in people who consume them regularly.

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13
Q

What is a food philosophy that works?

A

Control how much you eat, pay attention to what you eat, Tay physically active, there are no exclusively good or bad foods.

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14
Q

What five food groups should we eat everyday?

A

Grains, fruits, protein, vegetables, and dairy.

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15
Q

What are functional foods?

A

Foods that provide health benefits beyond those supplied by the traditional nutrients they contain.
Think about vegetables and their phytochemicals.

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16
Q

What is proportionality?

A

Eating more nutrient dense foods.

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17
Q

What is nutrient density?

A

When the food’s contribution to our nutrient need for that nutrient exceeds its contribution to our calorie need, the food is considered to have favorable nutrient density.

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18
Q

What is energy density?

A

Foods that are energy dense are determined by comparing the calorie content with the weight of food.

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19
Q

What is a dietary reference intake?

A

Term used to encompass nutrient recommendations by the Food and National board of the Institute of Medicine. These include RDAs, AIs, EERs, and ULs.

20
Q

What is an RDA?

A

Recommended Dietary Allowance. Nutrient intake amount sufficient to meet the needs of 97-98% of the individuals in a specific life stage. Nutrient deviation below 70% or above can result in nutrient deficiency or toxicity.

21
Q

What is an AI?

A

Adequate intake. Nutrient intake amount set for any nutrient for which insufficient research is available to establish an RDA. AIs are based on estimates of intakes t appear to maintain a defined nutritional state in a specific life stage.

22
Q

What is an EER?

A

Estimated Energy Requirement. Estimates energy intake needed to match the energy use of an average person in a specific life stage. EER needs to be specific, taking into account age, gender, height, weight and physical activity.

23
Q

What is a UL?

A

Tolerable upper intake level. Maximum chronic daily intake level of a nutrient that is unlikely to cause adverse health effects in almost all people in a specific life stage.

24
Q

What is a DV?

A

Daily value. It is the nutrient standard used on the nutrition facts portion of the food label. It is based on a 2000 calorie diet

25
Q

What does calorie free mean?

A

Fewer than 5 cal/ serving.

26
Q

What does low calorie mean?

A

40 cal or less/ serving and if serving is 30 g or less or 2 tablespoons or less/ 50 g of food

27
Q

What is reduced or fewer calories?

A

At least 25% fewer cal: serving than reference food

28
Q

What does high fiber mean?

A

5g or more/ serving. Foods making high free claims must meet the definition for low fat.

29
Q

What does a good source of fiber mean?

A

2.5-4.9 g/ serving.

30
Q

What does more or added fiber mean?

A

At least 2.5 g more/ serving than reference food.

31
Q

What does fat free mean?

A

Less than 0.5 g of fat/ serving

32
Q

What does saturated fat free mean?

A

Less than 0.5 g /serving and the level of teams fatty acids does not exceed 0.5 g/ serving.

33
Q

What does low fat mean?

A

3 g or less per serving.

34
Q

What does low saturated fat mean?

A

1 gram or less/ serving and not more than 15% of cal from saturated fat

35
Q

What does reduced or less fat mean?

A

At least 25% less/ serving than reference food.

36
Q

What does reduced or less saturated fat mean?

A

At least 25% less/ serving than reference food.

37
Q

What does cholesterol free mean?

A

Less than 2 mg of cholesterol and 2 g of sat fat/ serving

38
Q

What does low cholesterol mean?

A

20 mg or less of cholesterol and 2 g or less of sat fat per serving

39
Q

What does reduced or less cholesterol mean?

A

At least 25% less cholesterol than reference food and 2 g or less of saturated fat per serving.

40
Q

What does sodium free mean?

A

Less than 5 mg per serving

41
Q

What does very low sodium mean?

A

35 mg or less per serving

42
Q

What does low sodium mean?

A

140 mg or less per serving

43
Q

What does light sodium mean?

A

140 mg or less per serving

44
Q

What does light in sodium mean?

A

At least 50% less per serving than reference food

45
Q

What does reduced or less sodium mean?

A

At least 25% less per serving than reference food

Biology 240 (3 decks)

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