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Nutrition > What is Nutrition > Flashcards

What is Nutrition Flashcards

1
Q

what is the most important factor in picking a food to eat?

A

taste

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2
Q

how can an environment influence a culture’s cuisine?

A

climate, soil, native plants/animals, distance from water

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3
Q

food environment

A

variety of food choices available, size and shape of plates/glasses, packaging of food, and type/amount of food visible

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4
Q

about how many hours of food commercials do children see on TV per year?

A

30

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5
Q

Fruits and Vegetables (FNV) campaign

A

celebrities marketing eating healthy to kids

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6
Q

factors that drive our food choices

A 
taste and enjoyment
culture and environment
social life and trends
nutrition knowledge
advertising
time, convenience, and cost
habits and emotions
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7
Q

T/F price reduction would increase purchase of healthy foods

A

true

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8
Q

nutrition

A

science that studies how nutrients and other components of food nourish the body and affect body functions and overall health

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9
Q

what do nutritional scientists study?

A

how much of each nutrient we need
factors that influence our needs
what happens if we do not consume enough

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10
Q

nutrients

A

compounds in foods that sustain body processes

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11
Q

functions of nutrients

A

help replace dead cells
provide energy
regulate metabolism
provide structure

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12
Q

6 categories of nutrients

A 
carbohydrates
lipids
proteins
vitamins
minerals
water
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13
Q

beneficial non-nutrient compounds of food

A

phytochemical/zoochemicals
non digestible fiber
additives

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14
Q

makeup of plant foods

A

90% water

10% carb, fat, protein, vitamin, mineral

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15
Q

makeup of animal foods

A

70% water

30% fat, protein, mineral, vitamin (no carb)

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16
Q

essential nutrients

A

nutrients that must be consumed from food because they cannot be made in the body

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17
Q

nonessential nutrients

A

nutrients that the body can make in sufficient quantities

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18
Q

conditionally essential nutrients

A

nonessential nutrients that become essential

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19
Q

organic (carbon containing) nutrients

A

vitamins, fats, proteins, carbohydrates

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20
Q

inorganic nutrients

A

minerals and water

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21
Q

least complex nutrients

A

minerals (only one element!)

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22
Q

how does the body get energy?

A

body gets chemical energy from nutrients in food, which store energy in their chemical bonds

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23
Q

how does the body use energy from foods?

A

in digestion and metabolism, bonds are broken and energy is released

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24
Q

energy-yielding nutrients

A

3 nutrients that provide energy to the body to fuel physiological functions
carbs, proteins, fats

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25
Q

what is a non-nutrient but supplies energy?

A

alcohol

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26
Q

kilocalories

A

how scientists measure energy in a food

technically: amount of energy required to raise temp of 1kg water by 1 degree Celsius

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27
Q

1 kcal = _____ cal

A

1000

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28
Q

“Calorie” means the same thing as

A

kilocalorie

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29
Q

how much energy is in carbohydrates?

A

4 kcal/gram

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30
Q

how much energy is in proteins?

A

4 kcal/gram

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31
Q

how much energy is in fats?

A

9 kcal/gram

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32
Q

how much energy is in alcohol?

A

7 kcal/gram

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33
Q

what does the body do with energy that was not used to fuel the body?

A

stores this energy (mostly as fat) in adipose tissue –> leading to weight gain

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34
Q

macronutrients

A

essential nutrients that the body needs in large amounts

water, carbohydrates, proteins, and lipids

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35
Q

micronutrients

A

essential nutrients that the body needs in smaller amounts

vitamins and minerals

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36
Q

T/F Macronutrients are more important to health than micronutrients

A

false! they are equally important

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37
Q

Carbohydrates: Provide energy? Participate in growth, maintenance, support, or structure? Regulate body processes?

A

yes; no; no

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38
Q

Protein: Provide energy? Participate in growth, maintenance, support, or structure? Regulate body processes?

A

yes; yes; yes

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39
Q

Lipids: Provide energy? Participate in growth, maintenance, support, or structure? Regulate body processes?

A

yes; yes; yes

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40
Q

water: Provide energy? Participate in growth, maintenance, support, or structure? Regulate body processes?

A

no; yes; yes

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41
Q

vitamins: Provide energy? Participate in growth, maintenance, support, or structure? Regulate body processes?

A

no; yes; yes

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42
Q

Minerals: Provide energy? Participate in growth, maintenance, support, or structure? Regulate body processes?

A

no; yes; yes

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43
Q

which nutrient is the primary energy source

A

carbohydrates

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44
Q

what do carbs supply to the body?

A

simple sugar (glucose)

45
Q

what are the only foods without carbs?

A 
animal products (besides dairy!)
ex: meat, poultry, fish, eggs
46
Q

other primary energy source other than carbohydrates

A

lipids

47
Q

which type of lipid do we mostly eat?

A

triglycerides

48
Q

function of proteins

A

provide building blocks (amino acids) to synthesize/grow/maintain tissues

49
Q

what are tissues in muscles, bone, and skin mostly made up of?

A

protein

50
Q

how do proteins differ from carbs and lipids (chemically)

A

they contain N and sometimes S, in addition to C, H, and O

51
Q

many ____ function as coenzymes, to help enzymes catalyze reactions

A

vitamins

52
Q

how many known vitamins are there?

A

13

53
Q

water soluble vitamins

A

vitamin C + the 8 B vitamins

easily absorbed and excreted, must consume daily

54
Q

fat soluble vitamins

A

vitamins A, D, E, and K

stored in liver and fatty tissues, do not need to be consumed daily

55
Q

functions of minerals

A

assist body processes, help form structure of hard tissues (Bone) and soft tissues (RBCs)

56
Q

how are minerals classified?

A

by amount needed in diet and total content found in body

major or trace

57
Q

major minerals

A

needed in at least 100 mg/day

found in amounts of at least 5g in the body

58
Q

functions of major minerals

A

bone/teeth structure
maintain fluid balance
energy metabolism
muscle contraction

59
Q

trace minerals

A

needed in less than 100 mg/day

found in amounts of less than 5g in body

60
Q

functions of trace minerals

A

transport oxygen, cell growth and development, control metabolic rate, body defenses, etc

61
Q

water is vital to these key body functions:

A 
metabolism
digestion and absorption
circulation
excretion
maintain temp
lubricant
cushion
62
Q

best approach to meeting nutritional needs

A

have a well balanced diet

63
Q

functional foods

A

foods that may provide additional health benefits beyond basic nutrient value

64
Q

examples of functional foods

A

iodized salt, oatmeal, GMO foods with enhanced nutrition, fortified foods

65
Q

phytochemicals

A

non-nutritive chemicals that occur naturally in plants

may play a role in fighting chronic diseases

66
Q

zoochemicals

A

non-nutritive animal compounds that play a role in fighting chronic diseases

67
Q

example of zoochemicals

A

omega 3s added to butter substitutes

probiotics in yogurt

68
Q

3 ways diet influences health

A
  1. decreases risk of chronic disease
  2. prevents nutrient-deficiency diseases
  3. interact in a beneficial ways with your genes`
69
Q

__/10 top leading causes of death are chronic diseases related to poor nutrition

A

4 (heart disease, cancer, stroke, diabetes

70
Q

most chronic diseases are from interactions of:

A

genetic makeup and environmental factors (including diet)

71
Q

genes

A

chemical instructions for assembling body proteins

responsible for appearance, metabolism, and susceptibility to disease

72
Q

gene expression

A

processing of genetic info to create specific protein

73
Q

epigenetics

A

study of variety of environmental factors and other mechanisms influencing gene expression

74
Q

nutrigenetics

A

how genetic variations influence one’s response to his/her diet

75
Q

nutrigenomics

A

how nutrients and other components of foods influence genetic expression

76
Q

malnourished

A

inappropriate level of essential nutrients to maintain health
includes undernourished and overnourished

77
Q

undernourished

A

lacks specific nutrient or isn’t eating enough energy

puts you at risk of losing too much weight or developing disease

78
Q

overnourished

A

overconsumes a particular nutrient or eats too many kcal

puts you at risk of being overweight, developing disease, or accumulating toxic amounts of specific nutrient

79
Q

ABCD method framework- what does each letter mean?

A

Anthropometric Data
Biochemical (lab) data
Clinical Exam
Dietary Intake Assessments

80
Q

anthropometric measurements

A 
height
weight
BMI
waist to hip ratio
waist circumference
81
Q

biochemical measurements

A

blood
urine
feces

82
Q

clinical measurements

A

observe hair, fingernails, lips, mouth, muscles, joints, overall appearance`

83
Q

dietary intake measurements

A

diet history
diet record
food frequency questionnaire
24hr dietary recall

84
Q

food frequency questionnaire

A

provides evidence of one’s eating/drinking patterns over time
reasonably reliable, accurate, and inexpensive
“per day/week/mo”, “seldom” type wording

85
Q

is a FFQ helpful in finding actual amounts of food/drink consumed?

A

no

86
Q

food record

A

diary of what foods/beverage are eaten, how much, and when over a defined time period (usually 3-7d)

87
Q

drawbacks of food record

A

accuracy depends on subject’s skill/commitment

subject may lie

88
Q

24 hour dietary recall

A

quick assessment conducted by interviewer who asks patient to recall all food/drinks eaten in previous day
relies on skill of interviewer and ability of patient to remember accurately

89
Q

drawback of 24hr recall

A

1 24hr period may not provide accurate estimate of typical daily intake

90
Q

which tools for collecting dietary intake data are best for amounts of food?

A

food record or 24 hour dietary recall

91
Q

anthropometric data

A

data about body size and composition
all easily observed with scale and tape measure
provides data on one’s lean body tissue and percent body fat

92
Q

NHANES

A

popular annual test to determine nutritional status of americans of all ages and monitor risk behavior
uses 24 hour recall

93
Q

american diets are too high in:

A

added sugar
saturated fat
sodium

94
Q

> ___% of U.S. adults are obese

A

35

95
Q

when is a consensus reached about nutritional advice?

A

after multiple affirming research studies have been conducted

96
Q

research on humans is usually which type?

A

observational or experimental

97
Q

observational research

A

systematically observing subjects to see if there is a relationship to certain outcomes
NOT CAUSAL

98
Q

epidemiological research

A

type of observational research that looks at health/disease in populations of people

99
Q

experimental research

A

involves at least 2 groups of subjects receiving different treatments

100
Q

registered dietician nutritionist (RDN)

A

professional with the most nutrition training (at least bachelors plus national exam)
trained to administer medical nutrition therapy

101
Q

public health nutritionists

A

may have undergrad in nutrition, but not considered RDN

102
Q

Licensed dietician nutritionist (LDN)

A

one who has met specified education and experience criteria deemed by a state licensing board necessary to be an expert in field of nutrition

103
Q

is nutritionist or dietician the credible one?

A

dietician

104
Q

Human body composition

A

60% H2O
20% fat
17% protein
The rest

105
Q

Carbs in vegetables are mostly

A

Dietary fiber

106
Q

Heart disease deaths per year

A

600k

107
Q

Cancer deaths per year

A

500k

108
Q

Stroke deaths per year

A

200k

109
Q

T/F vitamin d cures rickets

A

True

Nutrition (6 decks)

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