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121 Cards in this Set

  • Front
  • Back
nutrition
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
neophobia
a dislike for anything new or unfamiliar
factors that affect food choices
environmental
sensory
cognitive
health status
genetics
environmental factors that affect food choices
economic
environment
lifestyle
cultural beliefs and traditions
religious beliefs and traditions
sensory factors that affect food choices
flavor (taste and smell)
texture
appearance
cognitive factors that affect food choices
learned food habits
social factors
emotional needs
nutrition and health benefits
advertising
health status factors that affect food choices
physical restrictions due to disease
declining taste sensitivity
age and gender
genetics factors that affect food choices
taste sensitivity
preference for sweets
avoidance of bitter
possible "fat tooth"
flavor
the collective experience that describes both taste and smell
umami (ooh-MA-mee)
a Japanese term that describes a delicious meaty or savory sensation. Chemically, this taste detects the presence of glutamate
Research demonstrates that salt also suppresses the __________ flavors in foods
bitter.
salt blocks bitter flavor, making foods taste sweeter.
explains why people in many cultures salt their fruit.
what is an ice cream headache
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.
pica
the craving for and consumption of nonfood items such as dirt, clay, or laundry starch
can geophagy, the practice of eating clay, actually improve nutritional status?
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.
social facilitation
encouragement of the interactions between people

interactions with others can affect your eating behavior
3 kinds of plants supply 65% of the global food supply
rice
wheat
corn
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.
aquaculture (fish farming)
30%
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 ______________.
puffer fish
tetrodotoxin (TTX)
blocks the transmission of nerve signals and can lead to death.
numbing feeling.
The ____________ has been in cultivation in __________ since 6000 B.C.E.
lima bean
Peru
Lima is capital of Peru.
The cultural environments in which people grow up have a major influence on:
- what foods they prefer
-what foods they consider edible
-what foods they eat in combination and at what time of day
Many factors work to define a group's culture:
economics
geographic location
traditions
religious beliefs
When Americans eat vegetables they are most likely to eat?
potatoes (esp french fries)
tomatoes (part of sauce or ketchup)
onions
iceberg lettuce
4 main factors that influence our decisions about what to eat and when to eat:
taste
texture
cost
convenience
Other things that influence our food decisions:
habits
experiences
social factors
advertising
knowledge of relationships between food and health
"American" cuisine
truly a melting pot of cultural contributions to foods and tastes
nutrients
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.
essential nutrients
substances that must be obtained from the diet because the body either cannot make them or cannot make adequate amounts of them.
Six Classes of Nutrients
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
phytochemicals
substances in plants that may possess health-protective effects, even though they are not essential for life
antioxidant
a substance that combines with or otherwise neutralizes a free radical, thus preventing oxidative damage to cells and tissues
macronutrients
nutrients, such as carbohydrate, fat, or protein, that are needed in relatively large amounts in the diet
micronutrients
nutrients, such as vitamins and minerals, that needed in relatively small amounts in the diet.
Nutrients have 3 general functions in your body
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
organic
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.
inorganic
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
What nutrients supply energy?
Proteins
Lipids
Carbohydrates
What nutrients regulate body processes?
Water
Minerals
Proteins
Lipids
Vitamins
What nutrients contribute to cell and body structure?
Lipids
Proteins
Minerals
Water
What nutrients BOTH....
regulate body processes
supply energy
contribute to cell and body structure?
Lipids & Proteins
Carbohydrates
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
Lipids
Energy
9 kcal per gram
Structure
Regulation (hormones)

group of fat-soluble compounds that includes triglycerides, sterols, and phospholipids
circulation
movement of substances through the vessels of the cardiovascular or lymphatic system
triglycerides
fats composed of three fatty acid chains linked to a glycerol molecule
hormones
chemical messengers that are secreted into the blood by one tissue and act on cells in another part of the body
Proteins
Energy
4 kcal per gram
Structure
Regulation

large, complex compounds consisting of many amino acids connected in varying sequences and forming unique shapes
amino acids
organic compounds that function as the building blocks of protein
legumes
a family of plants with edible seed pods, such as peas, beans, lentils and soybeans; also called pulses.
Vitamins
Regulation

organic compounds necessary for reproduction, growth, and maintenance of the body. Required in miniscule amounts.
Minerals
Structure
Regulation

inorganic compounds needed for growth and for regulation of body processes
macrominerals
major minerals required in the diet and present in the body in large amounts compared with trace mineral
microminerals
trace minerals
minerals present in the body and required in the diet in relatively small amounts compared with major minerals.
energy
capacity to do work.
The energy in food is ___________ energy, which the body converts to __________, ____________, or _________ energy.
chemical
mechanical
electrical
heat
The body needs larger amounts of:
carbohydrates
lipids
proteins
the Macronutrients
The body needs smaller amounts of:
vitamins
minerals
the Micronutrients
Provide Energy
carbohydrates
lipids
proteins
Regulate body pro
proteins
vitamins
minerals
water
some fatty acids
contribute to body structure
proteins
lipids
minerals
water
Water
Structure
Regulation
kilocalories (kcal)
units used to measure energy

food energy is measured in kilocalories (1000 cals = 1 kcal)
calorie
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.
1 kcal
the amount of energy that will raise the temperature of 1 kg of water by 1degree Celcius
Factors influencing overweight or obesity, include:
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.
all cells and tissues need ________ to keep the body functioning
energy
measured in kilocalories
energy in foods and in the body
potential sources of energy, meaning that the body can extract energy from them
carbohydrates
lipids
proteins
triglycerides (fats)
most concentrated source of energy, with 9 kilocalories per gram
provide 4 kilocalories per gram
carbohydrates and proteins
7 kilocalories per gram
alcohol
_______________ intake is a contributing factor to obesity, a major public health issue
excess energy
hypothesis
scientists' "educated guesses" to explain phenomena
epidemiology
the science of determining the incidence and distribution of diseases in different populations
correlations
connections, co-occurring more frequently than can be explained by chance or coincidence, but without a proven cause
nutrigenomics
the study of how nutrition interacts with specific genes to influence a person's health
case control studies
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
experiments
tests to examine the validity of hypothesis
clinical trials
studies that collect large amounts of data to evaluate the effectiveness of a treatment
experimental group
a set of people being studies to evaluate the effect of an event, substance, or technique
control group
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.
the first clinical trial
1758
Physician James Lind

reported the careful process of his clinical trial among British sailors afflicted with scurvy.
placebo
an inactive substance that is outwardly indistinguishable from the active substance whose effects are being studied
double-blind study
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
placebo effect
a physical or emotional change that is not due to properties of an administered substance. the change reflects participants' expectations
used to expand our nutrition knowledge
scientific method
formed from observations and are then tested by experiments
hypotheses
observe patterns in populations
epidemiological studies
can test effects of various treatments
animal and cell culture studies
best research tools for determining cause-and-effect relationships, for human studies
randomized clinical trials
double-blind clinical trials
placebo-controlled clinical trials
peer review
an appraisal of research against accepted standards by professionals in the field
primary sources of scientific information
professional journals in print and on the internet
secondary sources of scientific information
scientific magazines with articles based on primary source material written by specialists
science writing sources of scientific information
generalist magazines and newspapers' science pages

articles written by science writers
mass media sources of scientific information
nightly news bites
"instant books"
unattributed internet sites
10 red flags of junk science
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
most people make food choices for reasons other than _______.
nutrient value
2 most important factors that influence food choices
taste and texture
primary way of maintaining social relationships, in all cultures
eating
Although most North Americans know about healthful food choices, their ____________ do not always reflect this knowledge
eating habits
food is a mixture of ____.
chemicals
essential chemicals in food are called ___.
nutrients
six classes of nutrients found in food
carbohydrates
lipids
proteins
vitamins
minerals
water
Nutrients' 3 general functions in the body:
serve as energy sources
structural components
regulators of metabolic processes
regulate body processes such as energy metabolism, blood clotting, and calcium balance.
vitamins
contribute to body structures and to regulating processes such as fluid balance
minerals
most important nutrient in the body

we can survive much longer without the other nutrients than we can without this
water
energy in foods and the body is measured in ___.
kilocalories
sources of energy
carbohydrates
fats
proteins
cornerstone of nutrition
scientific studies
uses observation and inquiry to test hypotheses
scientific method
"gold standard" of nutrition studies
double-blind clinical trials and
placebo-controlled clinical trials
research designs used to test hypotheses include
epidemiological
animal
cel culture
human studies
information in the _______ is not always an ______ or _____ representation of the current state of the science on a particular topic.
public media
accurate
complete
Name 3 sensory aspects of food that influence our food choices
x
How do our health beliefs affect our food choices?
x
List the six classes of nutrients.
x
List the 13 vitamins
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
What determines whether a mineral is a macromineral or a micro- (trace) mineral?
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
How many kilocalories are in 1 gram of...
carbohydrate,
protein,
and of fat?
Carb - 4kcal/g
pro - 4 kcal/g
fat - 9kcal/g
What is an epidemiological study?
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
What is the difference between an experimental and control group?
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.
What is a placebo?
inactive substance that is outwardly indistinguishable from the active substance whose effects are being studied.