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Nutrition > Unit 1 - An Overview of Nutrition > Flashcards

Unit 1 - An Overview of Nutrition Flashcards

1
Q

Food choices impact health in…

A

short and especially long term (chronic illness)

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2
Q

Diet

A

the foods and beverages a person eats and drinks

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2
Q

Nutrition

A

the science of the nutrients in foods and their actions within the body

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2
Q

The key for good health is

A

balancing food preferences and need for nutrients

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3
Q

Foods

A

products derived from plants or animals that can be taken into the body to yield energy and nutrients

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4
Q

preference

A

enjoying the taste, smell, and/or texture of foods

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5
Q

Ethnic Heritage & Regional Cuisines

A

people preferring to eat foods they grew up with

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6
Q

habit/routine

A

reduces decision making, can be comforting, certain foods seeming “just right” in situations

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7
Q

Marketing

A

Advertisements influence individual behaviors

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8
Q

social interactions

A

involve food - may be rude to turn down/people eat more at familial gatherings

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9
Q

Availability, Convenience, and Economy

A

people tend to eat what is easily available to them (quick-to-prepare food, packaged food cost less than fresh)

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10
Q

Positive Associations

A

“Comfort foods” associated with good memories and experiences

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10
Q

Food Aversions

A

can result from illness or traumatic experiences

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11
Q

Emotions

A

different feelings can reduce or stimulate appetite

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12
Q

Carbohydrates and Alcohol tend to ____ the body

A

calm

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12
Q

Proteins and caffeine tend to ____ the body

A

stimulate

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13
Q

Values

A

religious, political, and environment can affect food choices

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14
Q

Body weight & health

A

choosing foods based on their perceived effects on the body

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15
Q

Diet Planning for good nutrition is

A

choosing foods based on their nutrient content and how well they meet the body’s needs

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16
Q

Whole foods

A

fresh foods that are in or close to their natural state

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16
Q

What are some ways nutrients are loss

A

preserving, milling, marinating

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17
Q

What are some examples of whole foods?

A

vegetables, grains, legumes, meats, milk, and eggs

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18
Q

Processed foods

A

foods that have been intentionally changed by the addition of substances or a method of cooking

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19
Q

Minimally processed foods

A

have been changed very little from their whole-food version

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20
Q

What are some examples of minimally processed foods

A

frozen produce, smoked meats, fresh fruit juices

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21
Q

Moderately processed foods

A

have been changed significantly but still retain some properties of the whole foods from which they are derived

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22
Q

What are some moderately processed foods?

A

pasta, cheese, bread, sorbet

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23
Q

Ultra processed foods

A

have been made from substances that are typically used in food preparation, but not consumed as foods by themselves

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24
Q

What are some examples of ultra processed foods

A

modified oils, fats, flours, refined starches, sugars, additives (flavors and colors)

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25
Q

Energy

A

the capacity to do work

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26
Q

The kind of energy in food

A

potential/ chemical

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27
Q

Body converts chemical energy into…

A

mechanical, electrical, or heat energy

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28
Q

Matter

A

stuff made of atoms and molecules

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29
Q

matter is provided via

A

nutrients

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30
Q

nutrients

A

chemical substances obtained from food

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31
Q

The six classes of nutrients…

A

carbohydrates, proteins, lipids, minerals, vitamins, and water

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32
Q

How much of the body is made up of fat (males)

A

18-21%

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33
Q

How much of the body is made up of fat (women)

A

23-26%

34
Q

inorganic nutrients

A

not containing carbon or pertaining to living organisms

35
Q

examples of inorganic nutrients

A

minerals and water

36
Q

minerals

A

chemical elements with uniform atoms

37
Q

water

A

molecular compound

38
Q

Organic nutrients

A

substances or molecules containing carbon, and characteristics of living organisms

39
Q

essential nutrients

A

nutrients a person must obtain from food - body cannot make enough

40
Q

Energy-Yielding Nutrients

A

break down to yield energy (macronutrients = carbs, fats, and proteins)

41
Q

Vitamins

A

work in metabolism, often as enzymes or coenzymes

42
Q

vitamins are ____ and only work if _____

A

delicate, intact

43
Q

Minerals

A

inorganic micronutrients, indestructible (minus boiling)

44
Q

Water

A

inorganic macronutrient

45
Q

Water is in between _____ and _____

A

cells, tissues

46
Q

Water helps…. (3)

A

temp regulation, transport materials as a fluid, and serve as an environment for body’s metabolic functions

47
Q

energy density

A

the amount of energy (kcals) per mass unit (g) of a nutrient

48
Q

kilocalories

A

measure of heat energy

49
Q

What number are carbs multiplied by to determine energy density?

A

4 kcals

50
Q

What number are fats multiplied by to determine energy density?

A

9 kcal

51
Q

What number is alcohol multiplied by to determine energy density?

A

7 kcal

52
Q

What number are proteins multiplied by to determine energy density?

A

4 kcal

53
Q

foods with high energy density have ____ kcals per gram

A

more

54
Q

Nutritional genomics

A

studies food gene interactions

55
Q

double blind

A

subjects and scientists don’t know what group everyone is in

56
Q

controlled studies

A

allows comparison through experimental/control groups

57
Q

epidemiological studies

A

research of the incidence, distribution, and control of diseases in a population

57
Q

blind experiment

A

subjects don’t know what group theyre in

58
Q

cross-sectional studies

A

looks at data from one point in time

59
Q

case control studies

A

compares people with a disease with those who dont

60
Q

What are the positives of a lab study

A

can control conditions and determine the effects of a variable

60
Q

cohort studies

A

collect data from the same population over time

61
Q

causation and correlation

A

consider the relationships between variables

62
Q

systematic review

A

critical and integrative summary of evidence gathered from multiple selected studies

63
Q

meta-analysis

A

objective and statistical summary of evidence gathered from multiple selected studies

63
Q

Dietary Reference Intakes

A

standards that define the amounts of energy, nutrients, and other dietary components that support health

64
Q

Estimated Average Requirements

A

lowest amount of nutrients needed to maintain life

65
Q

Recommended dietary allowances (RDA)

A

goal for individual intake that is the adequate amount

66
Q

Adequate intakes

A

average daily amount of a nutrient that appears sufficient to maintain healthy levels

67
Q

Tolerable Upper intake levels

A

the maximum amount of a nutrient before toxicity

68
Q

Acceptable macronutrient distribution ranges

A

composition of a diet that provides adequate energy and nutrients and reduces the risk of chronic diseases

68
Q

Estimated Energy Requirement

A

the average dietary energy intake that maintains energy balance and good health

69
Q

what is the AMDR for carbs?

A

45-65%

70
Q

what is the AMDR for fats?

A

20-35%

70
Q

what is the AMDR for protein?

A

10-35%

71
Q

Malnutrition

A

any condition caused by excess or deficient food energy or nutrient intake

72
Q

Undernutrition

A

deficient in energy or nutrients

73
Q

Overnutrition

A

excess energy or nutrients

74
Q

nutrition assessment

A

a comprehensive analysis of a person’s nutrition status

75
Q

what are the four sources of data for a nutrition assessment?

A
  1. health, socioeconomic, drug, and diet histories
  2. anthropometric measurements
  3. physical examinations
  4. laboratory tests
76
Q

primary deficiency

A

caused by inadequate dietary intake of a nutrient

77
Q

secondary deficiency

A

caused by something other than an inadequate intake

78
Q

subclinical deficiency

A

in the early stages, before the outward signs have appeared

79
Q

covert

A

hidden

80
Q

overt

A

out in the open and easy to observe

81
Q

rickets is caused by a deficiency of what vitamin

A

D

82
Q

Scurvy is caused by a deficiency of what vitamin

A

C

83
Q

4 chronic diseases linked with diet

A

heart disease, some cancers, some strokes, diabetes mellitus

84
Q

risk factors

A

a condition or behavior associated with an elevated frequency of a disease but not proved to be casual

Nutrition (1 decks)

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