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121 Cards in this Set
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nutrition
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the science of foods and their components (nutrients and other substances), including the relationships to health and disease (actions, interactions, and balances);
processes within the body (ingestion, digestion, absorption, transport, functions, and disposal of end products); and the social, economic, cultural, and psychological implications of eating |
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neophobia
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a dislike for anything new or unfamiliar
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factors that affect food choices
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environmental
sensory cognitive health status genetics |
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environmental factors that affect food choices
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economic
environment lifestyle cultural beliefs and traditions religious beliefs and traditions |
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sensory factors that affect food choices
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flavor (taste and smell)
texture appearance |
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cognitive factors that affect food choices
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learned food habits
social factors emotional needs nutrition and health benefits advertising |
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health status factors that affect food choices
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physical restrictions due to disease
declining taste sensitivity age and gender |
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genetics factors that affect food choices
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taste sensitivity
preference for sweets avoidance of bitter possible "fat tooth" |
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flavor
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the collective experience that describes both taste and smell
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umami (ooh-MA-mee)
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a Japanese term that describes a delicious meaty or savory sensation. Chemically, this taste detects the presence of glutamate
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Research demonstrates that salt also suppresses the __________ flavors in foods
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bitter.
salt blocks bitter flavor, making foods taste sweeter. explains why people in many cultures salt their fruit. |
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what is an ice cream headache
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after ingesting a cold substance quickly, one may experience what is commonly known as an ice cream headache, or brain freeze.
occurs when cold substances touch the back part of the palate, blood vessels, inluding those that go to the brain, constrict (tighten), resulting in a sharp pain in the mid-frontal part of the brain. about 1/3 of the pop. experience this phenomenon. |
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pica
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the craving for and consumption of nonfood items such as dirt, clay, or laundry starch
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can geophagy, the practice of eating clay, actually improve nutritional status?
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when clay eaten by some West African and black American groups was chemically analyzed, scientists found high levels of calcium, magnesium, potassium, copper, zinc, and iron.
In a test that simulates the effects in the gastrointestianl tract, the soil reduced absorption of iron, copper, and zinc. |
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social facilitation
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encouragement of the interactions between people
interactions with others can affect your eating behavior |
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3 kinds of plants supply 65% of the global food supply
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rice
wheat corn |
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Farmers can turn plant products into animal protein with ____________________, which has realized the fastest growth of global food production and now accounts for more than ______% of fish consumption in the world.
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aquaculture (fish farming)
30% |
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Eating a ___________ fish can be life threatening! It contains a poison called _______________, which _______________________. Chefs who prepare must have a special training and licenses to prep fish properly, so diners feel nothing more than a slight ______________.
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puffer fish
tetrodotoxin (TTX) blocks the transmission of nerve signals and can lead to death. numbing feeling. |
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The ____________ has been in cultivation in __________ since 6000 B.C.E.
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lima bean
Peru Lima is capital of Peru. |
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The cultural environments in which people grow up have a major influence on:
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- what foods they prefer
-what foods they consider edible -what foods they eat in combination and at what time of day |
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Many factors work to define a group's culture:
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economics
geographic location traditions religious beliefs |
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When Americans eat vegetables they are most likely to eat?
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potatoes (esp french fries)
tomatoes (part of sauce or ketchup) onions iceberg lettuce |
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4 main factors that influence our decisions about what to eat and when to eat:
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taste
texture cost convenience |
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Other things that influence our food decisions:
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habits
experiences social factors advertising knowledge of relationships between food and health |
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"American" cuisine
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truly a melting pot of cultural contributions to foods and tastes
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nutrients
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any substance in food that the body can use to obtain energy, synthesize tissues, or regulate functions
are the essential chemicals in food that the body needs for normal functioning and good health and that must come from the diet because they either cannot be made in the body or cannot be made in sufficient quantities. |
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essential nutrients
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substances that must be obtained from the diet because the body either cannot make them or cannot make adequate amounts of them.
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Six Classes of Nutrients
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Water - most important, cannot survive long without it - regulates body processes - contributes to cell and body structure
Carbohydrates - macro - regulates body processes - 4 kcal/g - supplies energy Protein - macro - regulates body processes - 4 kcal/g - supplies energy - contributes to cell and body structure Fat/Lipids - macro - regulates body processes - 9 kcal/g - supplies energy - contribute to cell and body structure Vitamins - micro - regulates body processes Minerals - micro - regulates body processes - contribute to cell and body structure Can be described by their composition or by their function in the body |
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phytochemicals
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substances in plants that may possess health-protective effects, even though they are not essential for life
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antioxidant
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a substance that combines with or otherwise neutralizes a free radical, thus preventing oxidative damage to cells and tissues
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macronutrients
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nutrients, such as carbohydrate, fat, or protein, that are needed in relatively large amounts in the diet
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micronutrients
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nutrients, such as vitamins and minerals, that needed in relatively small amounts in the diet.
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Nutrients have 3 general functions in your body
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1) Micronutrients - some lipids & proteins, and water help regulate body processes such as bp, energy production, and temp.
2) lipids, proteins, minerals, and water help provide structure to bone, muscle, and other cells 3) Macronutrients supple energy to power muscle contractions and cellular functions |
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organic
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in chemistry, any compound that contains carbon, except carbon oxides (carbon dioxide) and sulfides and metal carbonates (potassium carbonate).
term used to denote crops that are grown without synthetic fertilizers or chemicals. |
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inorganic
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any substance that does not contain carbon, excepting certain simple carbon compounds such as carbon dioxide and monoxide.
common examples: table salt (sodium chloride) baking soda (sodium bicarbonate |
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What nutrients supply energy?
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Proteins
Lipids Carbohydrates |
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What nutrients regulate body processes?
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Water
Minerals Proteins Lipids Vitamins |
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What nutrients contribute to cell and body structure?
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Lipids
Proteins Minerals Water |
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What nutrients BOTH....
regulate body processes supply energy contribute to cell and body structure? |
Lipids & Proteins
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Carbohydrates
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Energy
4 kcal per gram compounds, including sugars, starches, and dietary fibers, that usually have the general chemical formula (CH2O)n, where n represents the number of CH2O units in the molecule. Major source of energy for body functions |
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Lipids
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Energy
9 kcal per gram Structure Regulation (hormones) group of fat-soluble compounds that includes triglycerides, sterols, and phospholipids |
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circulation
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movement of substances through the vessels of the cardiovascular or lymphatic system
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triglycerides
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fats composed of three fatty acid chains linked to a glycerol molecule
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hormones
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chemical messengers that are secreted into the blood by one tissue and act on cells in another part of the body
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Proteins
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Energy
4 kcal per gram Structure Regulation large, complex compounds consisting of many amino acids connected in varying sequences and forming unique shapes |
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amino acids
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organic compounds that function as the building blocks of protein
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legumes
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a family of plants with edible seed pods, such as peas, beans, lentils and soybeans; also called pulses.
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Vitamins
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Regulation
organic compounds necessary for reproduction, growth, and maintenance of the body. Required in miniscule amounts. |
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Minerals
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Structure
Regulation inorganic compounds needed for growth and for regulation of body processes |
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macrominerals
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major minerals required in the diet and present in the body in large amounts compared with trace mineral
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microminerals
trace minerals |
minerals present in the body and required in the diet in relatively small amounts compared with major minerals.
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energy
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capacity to do work.
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The energy in food is ___________ energy, which the body converts to __________, ____________, or _________ energy.
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chemical
mechanical electrical heat |
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The body needs larger amounts of:
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carbohydrates
lipids proteins the Macronutrients |
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The body needs smaller amounts of:
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vitamins
minerals the Micronutrients |
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Provide Energy
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carbohydrates
lipids proteins |
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Regulate body pro
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proteins
vitamins minerals water some fatty acids |
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contribute to body structure
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proteins
lipids minerals water |
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Water
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Structure
Regulation |
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kilocalories (kcal)
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units used to measure energy
food energy is measured in kilocalories (1000 cals = 1 kcal) |
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calorie
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the general term for energy in food, used synonymously with the term energy
often used instead of kilocalorie on food labels, in diet books, and in other sources of nutrition info. |
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1 kcal
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the amount of energy that will raise the temperature of 1 kg of water by 1degree Celcius
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Factors influencing overweight or obesity, include:
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Behavior - eating too many cals while not getting enough physical activity
Environment - home, work, scool, or community can provide barriers to or opportunities for an active lifestyle Genetics - heredity plays a large role in determining how susceptible people are to overweight and obesity. Also influence how the body burns cals for energy or stores fat. |
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all cells and tissues need ________ to keep the body functioning
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energy
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measured in kilocalories
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energy in foods and in the body
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potential sources of energy, meaning that the body can extract energy from them
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carbohydrates
lipids proteins |
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triglycerides (fats)
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most concentrated source of energy, with 9 kilocalories per gram
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provide 4 kilocalories per gram
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carbohydrates and proteins
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7 kilocalories per gram
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alcohol
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_______________ intake is a contributing factor to obesity, a major public health issue
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excess energy
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hypothesis
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scientists' "educated guesses" to explain phenomena
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epidemiology
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the science of determining the incidence and distribution of diseases in different populations
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correlations
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connections, co-occurring more frequently than can be explained by chance or coincidence, but without a proven cause
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nutrigenomics
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the study of how nutrition interacts with specific genes to influence a person's health
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case control studies
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an investigation that uses a group o people with a particular condition, rather than a randomly selected population. These cases are compared with a control group of people who do not have the condition
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experiments
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tests to examine the validity of hypothesis
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clinical trials
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studies that collect large amounts of data to evaluate the effectiveness of a treatment
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experimental group
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a set of people being studies to evaluate the effect of an event, substance, or technique
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control group
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a set of people used as a standard of comparison to the experimental group. the people in this group have characteristics similar to those in the experimental group and are selected at random.
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the first clinical trial
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1758
Physician James Lind reported the careful process of his clinical trial among British sailors afflicted with scurvy. |
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placebo
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an inactive substance that is outwardly indistinguishable from the active substance whose effects are being studied
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double-blind study
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a research study set up so that neither the subjects nor the investigators know which study group is receiving the placebo and which is receiving the active substance
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placebo effect
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a physical or emotional change that is not due to properties of an administered substance. the change reflects participants' expectations
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used to expand our nutrition knowledge
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scientific method
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formed from observations and are then tested by experiments
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hypotheses
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observe patterns in populations
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epidemiological studies
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can test effects of various treatments
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animal and cell culture studies
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best research tools for determining cause-and-effect relationships, for human studies
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randomized clinical trials
double-blind clinical trials placebo-controlled clinical trials |
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peer review
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an appraisal of research against accepted standards by professionals in the field
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primary sources of scientific information
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professional journals in print and on the internet
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secondary sources of scientific information
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scientific magazines with articles based on primary source material written by specialists
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science writing sources of scientific information
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generalist magazines and newspapers' science pages
articles written by science writers |
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mass media sources of scientific information
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nightly news bites
"instant books" unattributed internet sites |
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10 red flags of junk science
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1. quick fix
2. dire warnings of danger from single product 3. claims too good 4. simplistic conclusions 5. recommendations based on single study 6. dramatic statements 7. "good" and "bad" foods 8. recommendations made to help sell 9. recommendations on studies without peer review 10. recommendations from studies that ignore differences among individuals or groups |
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most people make food choices for reasons other than _______.
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nutrient value
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2 most important factors that influence food choices
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taste and texture
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primary way of maintaining social relationships, in all cultures
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eating
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Although most North Americans know about healthful food choices, their ____________ do not always reflect this knowledge
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eating habits
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food is a mixture of ____.
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chemicals
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essential chemicals in food are called ___.
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nutrients
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six classes of nutrients found in food
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carbohydrates
lipids proteins vitamins minerals water |
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Nutrients' 3 general functions in the body:
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serve as energy sources
structural components regulators of metabolic processes |
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regulate body processes such as energy metabolism, blood clotting, and calcium balance.
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vitamins
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contribute to body structures and to regulating processes such as fluid balance
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minerals
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most important nutrient in the body
we can survive much longer without the other nutrients than we can without this |
water
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energy in foods and the body is measured in ___.
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kilocalories
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sources of energy
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carbohydrates
fats proteins |
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cornerstone of nutrition
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scientific studies
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uses observation and inquiry to test hypotheses
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scientific method
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"gold standard" of nutrition studies
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double-blind clinical trials and
placebo-controlled clinical trials |
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research designs used to test hypotheses include
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epidemiological
animal cel culture human studies |
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information in the _______ is not always an ______ or _____ representation of the current state of the science on a particular topic.
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public media
accurate complete |
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Name 3 sensory aspects of food that influence our food choices
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x
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How do our health beliefs affect our food choices?
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x
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List the six classes of nutrients.
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x
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List the 13 vitamins
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Fat Soluble
A, D, E, K Water Soluble C eight B vitamins: B1 - thiamin B2 - riboflavin B3 - niacin B6 - Pyridoxine B12 - Cobalamin Folate Pantothenic Acid Biotin |
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What determines whether a mineral is a macromineral or a micro- (trace) mineral?
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MACROminerals - the body needs in relatively large quantities....
Sodium Chloride Potassium Calcium Phosphorus Magnesium MICROminerals (trace minerals) - body needs in very small amounts Iron Zinc Copper Manganese Molybdenum Selenium Iodine Fluoride |
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How many kilocalories are in 1 gram of...
carbohydrate, protein, and of fat? |
Carb - 4kcal/g
pro - 4 kcal/g fat - 9kcal/g |
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What is an epidemiological study?
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compares disease rates among populations groups and attempts to identify related conditions or behaviors such as diet and smoking habits.
i.e. scurvy study or dietary intakes of soy and breast cancer rates like with the Japanese vs. Americans' breast cancer rates |
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What is the difference between an experimental and control group?
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experimental - set of people being studied to evaluate the effect of an event, substance, or technique
control - set of people used as a standard of comparison to the experimental group. the people in the control group have characteristics similar to those in the experimental group and are selected at random. |
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What is a placebo?
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inactive substance that is outwardly indistinguishable from the active substance whose effects are being studied.
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