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11 Cards in this Set
- Front
- Back
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Identify the various factors that influence food intake such as social, convenience, cultural, emotional, habit, etc… |
-prefrences -habit -ethnic heritage and regional cuisine -social interactions -marketing -availability -positive and negative associations -emotions -values -body weight and health -nutrition |
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Where does the energy come from when the body uses energy-yielding nutrients? |
Calories Carbs= 4 kcal/g Protein= same Fat= 9kcal/g |
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Be able to identify a double-blind experiment |
A double-blind study is one in which neither the participants nor the experimenters know who is receiving a particular treatment |
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Clearly explain the association between a risk factor and the development of a disease. |
Risk factors are known contributing factors to the development of a disease. Development is not inevitable, but increases in likelihood with risk factors. |
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Chronic diseases are responsible for ________ of adult deaths in the U.S. |
7 of 10 or 70% |
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EAR, AI, RDA, UL |
-Estimated Average Requirement meets needs of 50% ppl -Adequate Intake used when can't establish EAR. Used instead of RDA -Recommended Dietary Allowances meets needs of 98% ppl -tolerable Upper Level protect from toxicity |
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Nutritional genomics |
Study the relationship between genes nutrition and health |
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Purpose of the healthy people program? |
national goals set by the CDC to prevent disease and eliminate health disparities. |
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processed food |
a food item that has had a series of mechanical or chemical operations performed on it to change or preserve it. Processed foods are those that typically come in a box or bag and contain more than one item on the list of ingredients |
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The six classes of nutrients |
Carbs, fat, protein, vitamins, minerals,water |
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Water, fat, calorie, overnutrition, subclinical deficiency, lab tests, diet history |
-Body is 50-60% water -fats are triglyceride energy storage molecules in the body -calorie is nrg needed to raise 1g of H2O 1° C -overnutrtion, too many calories and nutrients -subclinical deficiency, deficiency with no noticable symptoms -lab tests, blood proteins, iron, lipid panel, fasting blood sugar level, blood pressure, LDL and HDL -diet history, health, socioeconomic status, drug use, intake over several days, portions |
