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85 Cards in this Set
- Front
- Back
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is is a calorie?
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the heat energy required to raise raise the temperature of 1g of water 1 degree C
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nutrient intake/ calories (total energy intake) consumed in a typical north american diet is composed of the following percentages:
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16% protein
50% carbs 33% fats |
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on average, protein accounts for 16% of the typical north american diet. what fraction of this 16% comes from animal sources? plant sources? how does this differ in other parts of the world
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2/3 animal
1/3 plant in most other places in the world, the opposite is true (the majority of protein comes from plants, not animal sources) |
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to be considered an essential nutrient what must be true of a substance?
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1) must have biological function
2) in the absence of the substance, there must be a notable decline in biological function 3) addition of the omitted substance back into the diet should return body to normal levels of biological function |
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nutrients can be assigned to what three functional categories?
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1) provide energy
2) promote growth and development 3) regulate body processes |
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what is the definition of nutrition according the AMA?
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the science of food; the nutrients and substances therein; their action, interaction, and balance in relation to the health and disease; and the process by which the organism ingests, digests, absorbs, transports, utilizes and excretes food substances.
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what are the six categories of nutrients?
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carbohydrates, lipids, protein, water, vitamins and minerals
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what makes minerals different from the other categories of nutrients?
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minerals are inorganic
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which of the 6 categories of nutrients are macronutrients and why?
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protein, carbs, lipids and water because they are required by the body in gram amounts
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what are the micronutrients?
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minerals and vitamins (required in small amounts)
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why do lipids yield more energy per gram than carbs?
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because the contain fewer oxygen atoms!
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plant oils tend to contain which type of lipid? solid or liquid at room temperature?
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unsaturated fat
liquid at room temperature |
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animal fats are often rich in ________ fat, making them ______ at room temperature
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saturated fats
solid at room temperature |
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what is the adverse health effect of consumption of saturated fats?
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increase blood cholesterol levels, which can clog arteries and lead to cardiovascular disease
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which lipids are essential nutrients that must be supplied by our diet?
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the two unsaturated fatty acids linoleic acid and alpha-linolenic acid
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what are trans-fats?
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unsaturated fatty acids that have been structurally modified/ processed resulting in their chemical functional groups being switched from their normal cis configuration to trans
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are trans fats naturally occurring?
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no
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of the 20 AA that comprise a huge assortment of proteins, how many are essential nutrients?
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9
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what is the main function of vitamins?
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to promote and enable a variety of chemical reactions to occur in the body; often those that release energy (while vitamins themselves provide no usable energy for the body)
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what are the two groups of vitamins?
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fat soluble (AEDK) and water soluble (BC)
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what are phytochemicals and zoochemicals?
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physiologically active compounds that provide significant health benefits, although they are not essential nutrients
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what is omega-3-fatty acid?
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a phytochemical
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after digesting food, the body releases energy stored in carbs, protein, fat and alcohol and uses it to do which four main things?
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1. build new compounds
2. move muscles 3. nerve transmission 4. maintain cellular ion balance |
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what are the physiological fuel values?
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carb: 4cal/g
protein: 4cal/g lipid: 9cal/g alcohol: 7cal/g |
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how does the US government determine what people are eating?
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surveys through the national health and nutrition examination survey administered by the US dept. of health and human services
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what are some ways that the north american diet could be improved?
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consumption of less sugary drinks and fatty foods and eating more fruits, vegetables. whole grain bread and low-fat dairy
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what is the consequence of the average north american obtaining 60% of dietary fat from animal sources and only 40% from plant sources?
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north americans are consuming far more saturated fat and cholesterol than is recommended
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what are some of the factors that affect food choice?
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-food flavor, texture, appearance
-culture -habits -lifestyle -environment -health concerns -food marketing |
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what type of food provides most of the protein in the diets of north americans?
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animal products
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what type of carbohydrate do most americans need to increase in their diets?
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intake of complex carbohydrates such as fiber and starch, and decrease intake of simple sugars
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which vitamins and minerals do most americans need to increase intake of?
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vitamins A, E, iron and calcium
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how is nutritional health status determined? what are the three categories of nutritional status?
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by the sum of the status of each nutrient in the body
desirable, undernutrition, & overnutrition |
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what are the two subcategories of undernutiriton?
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subclinical and clinical
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what are the four main goals of "healthy people 2010" launched by the department of health and human services?
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1. attain high quality, longer lives free of preventable disease, disability, injury and premature death
2. acheive health equit, eliminate disparities and improve the health of all groups 3. create social and physical environments that promote good health for all 4. promote quality of life, healthy development and healthy behaviors across all life stages |
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how is nutritional status assessed?
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background factors such as family and personal medical history as well as nutritional factors (ABCDE)
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what are the parameters evaluated by the ABCDEs of nutritional status assessment?
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anthropometric
biochemical clinical dietary environment |
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what are some of the limitations of nutritional assessment?
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many signs and a symptoms of nutritional deficiencies are not specific and may be caused by unrelated factors
can take a long time for signs and symptoms to appear harm done by poor diet can manifest later in life (osteoporosis) |
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can case-control studies be used to determine cause of a disease?
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no
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why do supplements no longer require FDA approval prior to going on sale?
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in 1994, the dietary supplement health and education act classified supplements as "foods" and therefore do not require that the FDA approve them "safe" before going on sale
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what is the DSHEA ?
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dietary supplement health and education act: supplements are not required to be proven safe by the FDA before hitting the shelves
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what is the biggest family of antioxidants?
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polyphenols -found in fruits, berries, citrus fruits, wine, tea
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what are phytochemicals and zoochemicals?
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physiologically active compounds that provide health benefits but are not essential nutrients
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omega-3-fatty acids & probiotics found in dairy are examples of what?
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zoochemicals
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what is an antioxidant?
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substance that protects the body from oxidative damage induced by free radicals and reactive oxygen species
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what are probiotics?
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zoochemicals (live microorganisms) that are beneficial to the host organism and function to treat gastroenteritis, lower serum cholesterol levels, and help with lactose intolerance
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what are DRIs?
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dietary reference intake: recommendations made by the Food and Nutrition Board for people in the U.S. and Canada for different nutrients that are specific for a given gender and life stage
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the DRIs include what 5 sets of standards?
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EARs
RDAs AIs ULs EERs |
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for how many nutrients are EARs set?
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17, must have functional marker
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does calcium have an EAR?
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no! because no functional marker is available
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does vitamin C have an EAR?
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yes
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how are RDA's calculated?
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EAR x 1.2 = RDA
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the RDA represents the daily nutrient intake sufficient to meet the needs of what percent of the population in a given life stage?
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97-98%
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the EAR represents the daily nutrient intake sufficient to meet the needs of what percent of the population in a given life stage?
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50%
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for which nutrients are AIs established?
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nutrients that do not have a RDA due to insufficient research data and inability to assign EAR
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what is UL?
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max. daily intake that is not likely to cause adverse health effects (toxicity)
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which DRI standard accounts for a nutrients ability to prevent chronic disease, not only prevent deficiency?
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RDA
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what is food nutrient density?
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the ratio of nutrient content (g) to the total energy content (kcal) of the food
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DV = ? + ?
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DV = RDI +DRV
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why were DVs set?
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because RDAs and AIs are for different gender/age groups and it would be impractical to have different labels on foods
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the FDA developed DVs for which 4 groups of people?
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infants, toddlers, pregnant women, and people over 4 YO
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no %DV is reported for which 3 things on a nutrition label?
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trans fat, sugar, protein
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what is true of health claims on food labels?
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must in include "may" or "might" as qualifier
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what are the different types of nutritional claims found on food labels?
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1. nutrient content claims
2. health claims 3. preliminary health claims 4. structure/function claims (not approved by FDA) |
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how do RDI and DRV differ?
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RDI are for most vitamins and minerals and all have established nutrient standards such as RDAs, while DRVs are assigned to energy yielding nutrients which do not always have established nutrient standards (RDAs)
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which nutrients must appear on a food label?
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total fat
saturated fat trans fat cholesterol sodium total carbs fiber sugar protein vitamin A & C calcium iron |
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which nutrients on a nutrition fact panel should people aim to keep below 100% daily intake?
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total fat, saturated fat, trans fat, cholesterol and sodium
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what conditions must be met before a health claim can be made about a food?
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- must be a "good source" (contain at least 10% DV) of either calcium, protein, iron, fiber, vit A % C,
- one serving cannot exceed 13g of fat, 4g saturated fat, 60 mg cholesterol, or 480mg sodium |
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which dietary standard is set at a level that meets the needs of practically all healthy people?
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RDA and AI
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which dietary standard is set at a level that meets the needs of about half of all healthy people?
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EAR and EER
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True of false: DRVs are standards established for energy-producing nutrients - cholesterol, sodium and potassium.
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true!
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how is the energy density of a food determined?
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by comparing the calorie content of the food to the gram weight of the food
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who publishes the dietary guidelines for americans?
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the USDA and DHHS
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MyPlate recommends at least what percent of grain intake is from whole grains?
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50%
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in the US, a food can be labeled organic if it contains what percent of organic ingredients?
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95%
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a food can claim to be "made with organic" if it contains what percent of organic ingredients?
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70%
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organic produce must be produced without the use of:
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synthetic fertilizers or pesticides
hormones or antibiotics sewer sludge genetic engineering or irradiation no food additives |
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who regulates GM foods?
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FDA, USDA, and EPA!
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is labeling required on GM foods?
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nope!
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what is bt corn?
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genetically modified corn that contains the bt gene for a protein produced by a soil bacterium that is able to kill caterpillars
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how can one identify irradiated food?
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it must be labeled!
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microbial pathogens most often reach food in what three ways?
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1. fecal contamination
2. infected person 3. cross-contamination |
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what are GRAS food additives?
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Generally regarded as safe- use does not require approval by FDA
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what is the bacterial danger zone?
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the temperature at which most bacteria grow best: between 41-135 degrees F (5-57 C)
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who regulates public water supplies? bottled water?
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EPA -public
FDA -bottled |
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what are the biggest threats to the municipal water supply?
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1. agrucultural runoff-pesticides, etc.
2. inappropriate chemical disposal 3. municipal solid waste leakage 4.inadequate treatment of human waste 5. pollution from boats and ships |
