Nutrition Chapter 1 Definitions

Front 1

HEALTH

Back 1

A RANGE OF STATES WITH PHYSICAL, MENTAL, EMOTIONAL, SPIRITUAL, AND SOCIAL COMPONENTS. AT A MINIMUM, HEALTH MEANS FREEDOM FROM PHYSICAL DISEASE, MENTAL DISTURBANCES, EMOTIONAL DISTRESS, SPIRITUAL DISCONTENT, SOCIAL MALADJUSTMENT, AND OTHER NEGATIVE STATES. AT A MAXIMUM, HEALTH MEANS WELLNESS

Front 2

WELLNESS

Back 2

MAXIMUM WELL-BEING; THE TOP RANGE OF HEALTH STATES; THE GOAL OF THE PERSON WHO STRIVES TOWARD REALIZING HIS OR HER FULL POTENTIAL PHYSICALLY, MENTALLY, EMOTIONALLY, SPIRITUALLY, AND SOCIALLY

Front 3

NUTRITION

Back 3

THE SCIENCE OF FOODS AND THE NUTRIENTS AND OTHER SUBSTANCES THEY CONTAIN, AND OF THEIR INGESTION, DIGESTION, ABOSORPTION, TRANSPORT, METABOLISM, INTERACTION, STORAGE, AND EXCRETION. A BROADER DEFINITION INCLUDES THE STUDY OF THE ENVIRONMENT AND OF HUMAN BEHAVIOR AS IT RELATES TO THESE PROCESSES.

Front 4

BIOACTIVE FOOD COMPONENTS

Back 4

COMPONENTS IN FOODS, EITHER NUTRIENTS OR PHYTOCHEMICALS, THAT ALTER PHYSIOLOGICAL PROCESSES IN THE BODY.

Front 5

PHYTOCHEMICAL

Back 5

COMPOUNDS IN PLANTS THAT CONFER COLOR, TASTE, AND OTHER CHARACTERISTICS. SOME PHYTOCHEMICALS ARE BIOACTIVE FOOD COMPONENTS IN FUNCTIONAL FOODS.

Front 6

FOODWAYS

Back 6

THE EATING HABITS AND CULINARY PRACTICES OF A PEOPLE, REGION, OR HISTORICAL PERIOD.

Front 7

ETHNIC DIETS

Back 7

FOODWAYS AND CUISINES TYPICAL OF NATIONAL ORIGINS, RACES, CULTURAL HERITAGES, OR GEOGRAPHIC LOCATIONS.

Front 8

FUNCTIONAL FOODS

Back 8

WHOLE OR MODIFIED FOODS THAT CONTAIN BIOACTIVE FOOD COMPONENTS BELIEVED TO PROVIDE HEALTH BENEFITS, SUCH AS REDUCED DISEASE RISKS, BEYOND THE BENEFITS THAT THEIR NUTRIENTS CONTRIBUTE. ALL WHOLE FOODS ARE FUNCTIONAL IN SOME WAYS BECAUSE THEY PROVIDE AT LEAST SOME NEEDED SUBSTANCES, BUT CERTAIN FOODS STAND OUT AS RICH SOURCES OF BIOACTIVE FOOD COMPONENTS.

Front 9

Name the energy-yielding nutrients and the kcals. per gram that each supply.

Back 9

Carbohydrates-4kcals per gram
Proteins-4 kcals per gram
Fats-9 kcals per gram

Front 10

An excess of which will cause obesity.
CHO
CHON
LIPIDS

Back 10

All

Front 11

THE FOLLOWING ARE BROKEN DOWN INTO:
FAT:

PROTEIN:

CARBOHYDRATES:

Back 11

GLYCEROL, FATTY ACID

AMINO ACID

GLUCOSE

Front 12

How many kcals. are in a food that has 10 grams of carbohydrate, 4 grams of protein and 5 grams of fat?
What is the percentage of kcal from fat?

Back 12

10x4 + 4x4 + 5x9= 40+16+45= 101 kcal


In the example above, what percentage of the kcals. are supplied by fat?
45/101=.4455 rounded to .45 multiplied by 100 = 45%

Front 13

What is the main function of vitamins and minerals?
Vita

Back 13

Vitamins are organic and facilitate the release of energy from the three energy yielding nutrients. Minerals are inorganic. Although they yield no energy in the human body, but like vitamins, they help to regulate the release of energy, among their many other roles.

Front 14

Explain the concept of nutrient density, and give an example of two foods in the milk group – one that is nutrient dense and one that is not.

Back 14

The fourth characteristic of dietary ideals is Nutrient density. A measure of the nutrients a food provides relative to the energy it provides. The more nutrients and the fewer kcalories, the higher the nutrient density.

Examples of non and pro nutrient dense milk products are you can get about 300 mg of calcium from either 1 ½ ounces of cheddar cheese or 1 cup of fat-free milk, but the cheese delivers about twice as much food energy (kcal) as the milk. The fat free milk, then, is twice as calcium dense as the chedder cheese; it offers the same amount of calcium for half the kcal`s. To achiece adequacy while controlling kcals the fat-free milk is the better choice.

Front 15

5. The food group that is not a basic member of the Daily Food Guide, because it supplies kcals. but few nutrients is

Back 15

ETOH AND SOLID FATS AND SUGARS

Front 16

A standard serving in the Grain group is equal to:

Back 16

1 oz of grains for the standard 2000 kcal diet. This would be equivalent to 1 slice of bread; 1/2 cups of cooked rice, pasta, or cereal; 1 oz of dry pasta or rice; 1 cup of ready to eat cereal; 3 cups of popped popcorn.

Front 17

Name three recommendations of the new 2005 Dietary Guidelines regarding grain, vegetable, and dairy intake.

Back 17

Consume a sufficient amount of fruits, vegetables, milk and milk products, and whole grains while staying within energy needs.

Select a variety of fruits and vegetables each day, including selections from all five vegetable subgroups(dark green, orange, legumes, starchy vegetables, and other vegetables) several times a week.

Make at least half of the grain selections whole grains.

Select fat-free or low-fat milk products, eat little trans fat and restrict chol to 300 mg daily. 25-30% Poly and mono saturated fats.

Front 18

Name two ways that the Dietary Reference Intakes might be used.

Which category of the DRIs is used to evaluate nutrient intakes of groups?

Back 18

The advantage of the DRI is that they apply to the diets of individuals. The committee offers two sets of values to be used as nutrient intake goals by individuals: Recommended Dietary Allowance (RDA) and Adequate Intakes (AI). (Specialists recommend.)

-EAR (Estimated Average Requirement) is used to evaluate nutrient intakes of groups. Public health research.

Front 19

What is the name of the nutrient standard used on labels? Daily values specifically for use on food labels.

What is it based on?

Back 19

Daily values specifically for use on food labels. The Daily values do two things: they set adequacy standards for nutrients that are desireable in the diet such as protein, vitamens, minerals, and fiber, and they also set moderation standards for other nutrients that must be limited, such as fat, saturated fat, cholesterol, and sodium.

-It is based on key nutrients in a serving of food with the daily goals of a person consuming 2000 kcalories. (RDA FOR THAT VITAMINS AND MINERALS)