Reading...
Play button
Play button
Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
81 Cards in this Set
- Front
- Back
|
Energy
|
Energy of food is chemical energy.
Can ber converted to other forms, in the body |
|
|
Calorie
|
Food energy is measured in calories
|
|
|
Human genome
|
99.9% the same in all people.All other variations in us contained in .1%.
|
|
|
Genes
|
Units of cell inheritance. Contain DNA (deoxyribonucleic acid). Directs the making of proteins
|
|
|
DNA -- (deoxyribonucleic acid)
|
Directs the making of body's proteins
|
|
|
Malnutrition
|
Deficiencies or excesses in nutrition
|
|
|
Nutrients
|
Water, carbohydrate, fats, minerals, vitamins, protein
|
|
|
Nutrition
|
Study of the nutrients in food and human behaviors related to food
|
|
|
Deaths related to nutrition
|
4 of 10 leading causes of death related to nutrition. Heart disease, cancers, stroke, diabetes. Others related to alcohol and drug use.
|
|
|
Nutrition related diseases on the rise
|
Obesity, diabetes, some cancers
|
|
|
Food security
|
Making sure there is adequate food available for nutritious daily consumption. Poor, elderly
|
|
|
US Dept of Health and Human Services
|
Sets nutrition standards for the nation, each decade
|
|
|
Energy
|
Energy in food is chemical energy. Energy that fuels the body comes indirectly from the sun. Food energy measured in calories.
|
|
|
Organic nutrients
|
Nutrients that contain carbon. Carbohydrates, protein, vitamins, fat
|
|
|
Grams
|
Unit of measurement used for food,nutrient quantity
|
|
|
Energy yielding nutrients
|
Three of the organic nutrients provide energy. Fats, protein, carbohydrates. Protein helps form tissues & structures also.
|
|
|
Regulators
|
Vitamins and minerals. Assist in all body processes
|
|
|
Essential nutrients
|
These must be ingested. Body cannot make them. Lack of will result in deficiency.(water)
|
|
|
Phytochemicals
|
Compounds that confer taste, color and other characteristics to food.
|
|
|
Bio active
|
Food components that interact with metabolic processes
|
|
|
Nutraceutical
|
Foods, nutrients or supplements claiming to have medicinal effects. Usually unnecessary, unproven
|
|
|
Self effacy
|
Those who take action and succeed,
|
|
|
Nutrient density
|
Foods that are rich in nutrients relative to their energy contents.EX
peach/peach pie |
|
|
Elemental diet
|
Liquid diet made with a precise chemical composition for people who cannot eat
|
|
|
Negative of prolonged tube feeding
|
Digestive organs weaken and atrophy.Lack of digestive stimulation can weaken bodies defenses to fight certain illnesses
Digestive tract also releases hormones to the brain and this diminishes |
|
|
Phytochemicals
|
Confer color taste and other characteristics to food
|
|
|
Bioactive
|
Food components that interact with metabolic processes and may effect disease risks ( related to phytochemical)
|
|
|
Whole foods
|
Basic foods that have been unprocessed, natural or farm foods? Provide base of nutritious diet
|
|
|
Enriched
|
Foods to which nutrients have been added
|
|
|
Organic foods
|
Grown without synthetic pesticides or fertilizers
|
|
|
Processed foods
|
Subjected to any processing, alteration, additives
|
|
|
5characteristics of nutritious diet
|
1. Balance 2 adequacy 3 calorie control 4 moderation 5 variety PS helpful if meals occur at regular timing thru out day.
|
|
|
Calorie control
|
Calorie control should not exceed energy needs
|
|
|
Elemental diet
|
Liquid diet made with a precise chemical composition for people who cannot eat
|
|
|
Negative of prolonged tube feeding
|
Digestive organs weaken and atrophy.Lack of digestive stimulation can weaken bodies defenses to fight certain illnesses
Digestive tract also releases hormones to the brain and this diminishes |
|
|
Phytochemicals
|
Confer color taste and other characteristics to food
|
|
|
Bioactive
|
Food components that interact with metabolic processes and may effect disease risks ( related to phytochemical)
|
|
|
Whole foods
|
Basic foods that have been unprocessed, natural or farm foods? Provide base of nutritious diet
|
|
|
Enriched
|
Foods to which nutrients have been added
|
|
|
Organic foods
|
Grown without synthetic pesticides or fertilizers
|
|
|
Processed foods
|
Subjected to any processing, alteration, additives
|
|
|
5characteristics of nutritious diet
|
1. Balance 2 adequacy 3 calorie control 4 moderation 5 variety PS helpful if meals occur at regular timing thru out day.
|
|
|
Calorie control
|
Calorie control should not exceed energy needs
|
|
|
Fat intake
|
Keep at or below 35% of total calories
|
|
|
True/False
|
Certain amount of fiber in the diet promotes digestive health, too much leads to nutrient loses
|
|
|
ABCMV habit
|
Five characteristics of nutritious diet
|
|
|
Ethnic food
|
Part of heritage. Expression of willingness to share
|
|
|
Fat intake
|
Keep at or below 35% of total calories
|
|
|
True/false
|
Choice of where and what to eat is based more on social considerations rather than nutritional judgement TRUE
|
|
|
True/False
|
Certain amount of fiber in the diet promotes digestive health, too much leads to nutrient loses
|
|
|
Cultiral competence
|
Awareness and acceptance of ones own and other cultures
|
|
|
ABCMV habit
|
Five characteristics of nutritious diet
|
|
|
FACTS
|
Most nut research done since 1900. First vit ident 1897. First protein structure not fully described until mis 1940s
|
|
|
Ethnic food
|
Part of heritage. Expression of willingness to share
|
|
|
Scientific method
|
1 observation/question 2 hypothesis/prediction 3 experiment 4 results/interpretation 5 hypothesis (theory developed) not supported
(new observations & questions |
|
|
True/false
|
Choice of where and what to eat is based more on social considerations rather than nutritional judgement TRUE
|
|
|
Case studies
|
Done on individuals
|
|
|
Cultiral competence
|
Awareness and acceptance of ones own and other cultures
|
|
|
Epidemiological
|
Whole populations
|
|
|
FACTS
|
Most nut research done since 1900. First vit ident 1897. First protein structure not fully described until mis 1940s
|
|
|
Scientific method
|
1 observation/question 2 hypothesis/prediction 3 experiment 4 results/interpretation 5 hypothesis (theory developed) not supported
(new observations & questions |
|
|
Case studies
|
Done on individuals
|
|
|
Epidemiological
|
Whole populations
|
|
|
Intervention studies
|
Experimental group receive treatment and control group go untreated or receive placebo
|
|
|
Blind study
|
Subjects do not know who receives treatment or who receives placebo
|
|
|
Intervention studies
|
Experimental group receive treatment and control group go untreated or receive placebo
|
|
|
Lab studies
|
Determine mechanisms by which nutrition acts
|
|
|
Blind study
|
Subjects do not know who receives treatment or who receives placebo
|
|
|
Media claims
|
Sensationialize single study findings
|
|
|
Lab studies
|
Determine mechanisms by which nutrition acts
|
|
|
Nutrit research groups
|
Natioal health and nut exam surveys (NHANES) and
Continuing survey of food intakes by individuals (CSFII) |
|
|
Media claims
|
Sensationialize single study findings
|
|
|
Obstacles to change
|
Competance, confidence, motivation
|
|
|
Nutrit research groups
|
Natioal health and nut exam surveys (NHANES) and
Continuing survey of food intakes by individuals (CSFII) |
|
|
Locus of control
|
Internal belief that individual has control over life's events
|
|
|
Motivation
|
Reason to change
|
|
|
Obstacles to change
|
Competance, confidence, motivation
|
|
|
Locus of control
|
Internal belief that individual has control over life's events
|
|
|
Nutrit density
|
Measure of nutr provided per calorie of food
|
|
|
Motivation
|
Reason to change
|
|
|
Nutrit density
|
Measure of nutr provided per calorie of food
|
