Nutrition Quiz 1

Front 1

Define : Diet

Back 1

your usual pattern of food choices.

Front 2

Define: Nutrients

Back 2

Chemicals necessary for proper body functioning.

Front 3

What are some factors that influence personal food choices?

Back 3

food advertising, peers, income, moods, personal beliefs, family, ethnic background, education, food flavor texture and appearance.

Front 4

Define: Nutrition

Back 4

is the scientific study of nutrients, chemicals necessary for proper body functioning, and how the body uses them.

Front 5

Metabolism

Back 5

is the total of all chemical processes that occur in living cells, including chemical reactions (changes) involved in generating energy, making proteins, and eliminating waste products.

Front 6

Essential Nutrient:

Back 6

nutrient that must be supplied by food.

Front 7

Phytochemical

Back 7

compounds made by plants that are not nutrients.

Front 8

Lifestyle factors that contribute to the leading causes of death in the US:

Back 8

-poor diet
-cigarette smoking (primary cause of preventable cancer deaths)
-Excess alcohol consumption
-Lack of physical activity, leading to obesity, which is a risk factor for hear disease, cancer, type 2 diabetes, and hypertension.

Front 9

Calorie (kilocalorie)

Back 9

heat energy needed to raise the temperature of 1 liter of water 1 degree celsius; measure of food energy.

Front 10

Macronutrients

Back 10

nutrients needed in gram amounts daily and that provide energy; carbohydrates, proteins, and fats.

Front 11

Micronutrients

Back 11

Vitamins and minerals.

Front 12

Empty-calorie

Back 12

Describes food or beverage that is a poor source of micronutrients in relation to its energy value.

Front 13

malnutrition

Back 13

state of health that occurs when the body is improperly nourished.

Front 14

What are the six classes of nutrients? What are their roles?

Back 14

1. Water
-Maintenance of fluid balance, regulation of body temperature, eliminations of wastes, participant in many chemical reactions.
2. Fat (lipids)
-Energy(fat), cellular development, physical growth and development, absorption of vitamins.
3. Proteins
-Production of structural components, such as cell membranes, functional components, such as enzymes,cellular development, growth, and maintenance, energy.
4. Minerals
-Regulation of body processes, ex: fluid balance and metabolism, necessary for physical growth, maintenance, and development.
5. Carbohydrates
-Energy (most forms)
6. Vitamins
-Regulation of body processes including cell metabolism, maintenance of immune function, production and maintenance of tissues, and protection for cellular components.

Front 15

T or F
There are four classes of nutrients: proteins, lipids, sugars, and vitamins?

Back 15

False:
6
Water
Fat/lipids
Protein
Minerals
Carbohydrates
vitamins

Front 16

T or F
Proteins are the most essential class of nutrients?

Back 16

False:
Water

Front 17

T or F
All nutrients must be supplied by the diet, because they cannot be made by the body?

Back 17

False:
The body can synthesize (make) many nutrients, such as the lipids cholesterol and fat

Front 18

T or F
Vitamins are a source of energy?

Back 18

False:
No

Front 19

T or F
Milk, carrots, and bananas are examples of "perfect" foods that contain all nutrients?

Back 19

False:
No natural food is perfect.

Front 20

Metric System Used in nutrition:

Back 20

kilo (k) - 1,000
deci (d) - one-tenth (0.1)
Centi (c) - one-hundreth (0.01)
Milli (m) - one-thousandth (0.001)
Micro (mc) - one-millionth

1 kilogram = 1000 g
1 kg = 2.2 pounds
1 inch = 2.5 centimeters

Front 21

Key Basic Nutrition Concepts:

Back 21

1. Most naturally occurring foods are mixtures of nutrients.
2. Balance and variety can help ensure the nutritional adequacy of a diet.
3. There are no "good" or "bad" foods.
4. Enjoy eating all foods in moderation.
5. For each nutrient, there is a range of safe intake.
6. Food is the best source of nutrients and phytochemicals.
7. Malnutrition includes undernutrition as well as overnutrition.

Front 22

Nutrient Dense

Back 22

describes food or beverage that has more vitamins and minerals in relation to its energy value.

Front 23

Energy Density

Back 23

energy value of a food in relation to the food's weight.

Concentrated sources of energy
- Dohnut vs. Strawberry

Front 24

Physiological dose
vs.
Megadose

Back 24

Amount of a nutrient that is within the range of safe intake and enables the body to function optimally.

Megadose
generally defined as 10 times the recommended amount of a vitamin or mineral.

Front 25

Empty calorie vs. nutrient dense food?

Back 25

refer to earlier in notes.

Front 26

dietary supplements

Back 26

nutrients preparations, certain hormones, and herbal products.

Front 27

What is the smallest functional unit in the body?

Back 27

A cell.

Front 28

What are 3 key factors to determine whether a substance is an essential nutrient?

Back 28

1. deficiency disease
2. Add nutrient to diet and if disease is corrected
3. Explanation

Front 29

Malnutrition: Worldwide

Back 29

Overpopulation
Parasites
War and political
civil unrest
Disease
Depleted farmland and other natural resources
Lack of sanitary water
Food distribution problems

Front 30

Hypothesis

Back 30

possible explanation about an observation that guides scientific research.

Front 31

Anecdotes

Back 31

Reports of personal experiences

Front 32

Variable

Back 32

personal characteristic or other factor that changes and can influence an outcome.

Front 33

Scientific Method:

Back 33

1. Make observation that generate questions.
2. Formulate hypothesis to explain events.
3. design studies, perform test, and collect data.
4. Analyze data and draw conclusions
5.Share results with peers
6. Conduct more research to refute or confirm.

Front 34

Placebo

Back 34

Fake treatment, such as a sham pill, injection, or medical procedure.

Front 35

Placebo effect

Back 35

response to placebo.

Front 36

Treatment group

Back 36

A group being studied that receives treatment.

Front 37

Control group

Back 37

group being studied that does not receive treatment.

Front 38

Epidemiology

Back 38

study of the occurrence, distribution, and causes of health problems in populations.

Front 39

Case-control study

Back 39

study in which individuals who have a health condition are compared with individuals with similar characteristics who do not have the condition.

Front 40

Cohort Study

Back 40

study that measures variables of a group of people over time.

Front 41

Correlation

Back 41

relationship between two variables.

Front 42

Peer Review

Back 42

expert critical analysis of a research article before it is published.

Front 43

Research Bias

Back 43

Need to be research from an objective standpoint.

Many funding sources have biases and will fund things that will advance their own agenda.

Front 44

Why is it important to have a control group?

Back 44

it enables scientists to compare results between two study groups to determine whether the treatment had any effect.

Front 45

Difference between retrospective and prospective studies?

Back 45

Retrospective studies are those which look at data already collected, ie they use data from the past. A case control study is an example of a retrospective study.

Prospective studies collects data with the study being designed before the outcomes have occurred (ie the study organisers take a group of people and monitor them over a period of time). Randomised control trials are an example of prospective studies.

Front 46

Difference between a nutritionist and a registered dietitian?

Back 46

nutritionist - no standard legal definitions

Other is certified