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HNSC 1210 > UNIT 1 > Flashcards

UNIT 1 Flashcards

1
Q

Health

A
  • the state of a human when it functions optimally without evidence of disease or abnormality
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2
Q

Nutrition

A

the study of:

  1. nutrients in foods
  2. how nutrients are used in the body
  3. human behaviors related to food
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3
Q

Diet

A
  • the foods and beverages a person usually eats and drinks
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4
Q

Food

A
  • any substance that the body can take in and assimilate that will enable it to stay alive and healthy
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5
Q

Chronic disease

A
  • long duration, degenerative disease characterized by damage of body organs
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6
Q

Natural Genomics

A
  • The science of how nutrients affect the activities of genes and how genes affect the activity of nutrients
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7
Q

Nutrients

A
  • components in food that are indispensable (or essential) to the functioning of the body
  • provides energy and building material to help maintain or repair the body and support growth
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8
Q

Energy providing nutrients

A
  • the body can use the energy they contain
    a. carbohydrate
    b. fat
    c. protein
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9
Q

Other nutrients

A
  • non-energy containing nutrients
    d. water
    e. vitamins
    f. minerals
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10
Q

Essential nutrients

A
  • nutrients that the body CANNOT make for itself from other raw materials
  • all minerals are essential
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11
Q

8 essential amino acids (TV TILL PM)

A
  1. Threonine
  2. Valine
  3. Tryptophan
  4. Isoleucine
  5. Leucine
  6. Lysine
  7. Phenylalanine
  8. Methionine
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12
Q

2 essential fatty acids

A
  1. linoleic acid

2. linolenic acid

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13
Q

essential vitamins

A
  1. 3 fat soluble (A, D, E)
  2. 1 conditioning (K)
  3. all water soluble
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14
Q

Conditionally essentially nutrients

A
  • body CANNOT make ENOUGH to meet the requirements for health
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15
Q

Non-essential nutrients

A
  • body can make for itself
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16
Q

Calorie

A
  • amount of heat energy required to raise the temperature of 1L of water by 1 degree Celcius
17
Q

Food energy in:

  1. carbohydrate
  2. fat
  3. protein
  4. alcohol
A
  1. 4 Cal/g
  2. 9 Cal/g
  3. 4 Cal/g
  4. 7 Cal/g
18
Q

5 Characteristics of a healthy diet

A
  1. adequate
  2. balance
    3 calorie control
  3. moderation
  4. variety
19
Q

Adequacy

A
  • not having enough nutrients might lead to deficiency
20
Q

calorie control

A
  • intake = energy output
21
Q

moderation

A
  • limiting sugar, fat, salt intake
22
Q

variety

A
  • choose different foods each day
23
Q

basic foods

A
  • foods are generally considered to form the basis of a nutritious diet
  • whole foods
24
Q

Enriched foods or fortified foods

A
  • foods to which nutrients have been added.
25
Q

Fast foods

A
  • restaurant foods that are available within minutes after customers order them
26
Q

Functional foods

A
  • foods known to possess nutrients or nonnutrients that might lend protection against disease
27
Q

Natural foods

A
  • no legal definition but is often used to imply wholesomeness.
28
Q

Organic foods

A
  • foods grown without synthetic pesticides or fertilizers
29
Q

Partitioned foods

A
  • foods composed of parts of whole foods,
30
Q

Processed foods

A
  • foods subjected to any process, such as milling, alteration of texture, addition of additives, cooking, or others.
31
Q

Staple foods

A
  • foods used frequently or daily
32
Q

Nutraceutical foods

A
  • used to describe a product that has been isolated from food, often sold in pill form and believed to have medicinal effects
33
Q

Nutrient Density

A
  • A measure of nutrients provided per calorie of food

- high in nutrient density but low in calorie

34
Q

Case studies

A
  • individuals
35
Q

Epidemiological study

A
  • populations
36
Q

Intervention study

A
  • populations with manipulation
37
Q

Laboratory study

A
  • tightly controlled conditions
38
Q

Nutritionist

A
  • may have a university degree but may not have formal training
39
Q

Registered Dietitian

A
  • regulated by law

- 4 year undergraduate degree plus 8 - 12 months internship

HNSC 1210 (10 decks)

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