Principles Of Nutrition Chapter 1

Front 1

Nutrition

Back 1

the science of foods and the nutrients and other substances they contain, and of their actions, within the body (including ingestion, digestion, absorption, transport, metabolism, and excretion).

Front 2

Nutrition

Back 2

The social, economic, cultural, and psychological implications of food and eating.

Front 3

Foods

Back 3

products derived from plants or animals that can be taken into the body to yield energy and nutrients for the maintenance of life and the growth and repair of tissues

Front 4

Diet

Back 4

the foods and beverages a person eats and drinks

Front 5

Functional Foods

Back 5

foods that contain physiologically active compounds that provide health benefits beyond their nutrient contributions; sometimes called designer foods or nutraceuticals

Front 6

Phytochemicals

Back 6

nonnutrient compounds found in plant-derived foods that have biological activity in the body

Front 7

Energy

Back 7

the capacity to do work

Front 8

What type of energy is in food?

Back 8

Chemical energy

Front 9

How is chemical energy used in the body?

Back 9

the body converts chemical energy to mechanical, electrical, or heat energy

Front 10

Nutrients

Back 10

Chemical substances obtained from food and used in the body to provide energy, structural materials, and regulating agents to support growth, maintenance, and repair of the body's tissues. They may also reduce the risk of some diseases.

Front 11

Inorganic

Back 11

not containing carbon or pertaining to living things

Front 12

Organic

Back 12

In chemistry, a substance or molecule containing carbon-carbon bonds or carbon-hydrogen bonds. This definition excludes coal, diamonds, and few carbon-containing compounds that contain only a single carbon and no hydrogen.

Front 13

Essential Nutrients

Back 13

nutrients a person must obtain from food because the body cannot make them for itself in sufficient quantity to meet physiological needs. Also known as Indispensable nutrients.

Front 14

How many nutrients are currently known to be essential to human beings?

Back 14

about 40

Front 15

Indispensable nutrients

Back 15

nutrients a person must obtain from food because the body cannot make them for itself in sufficient quantity to meet physiological needs. Also known as essential nutrients.

Front 16

Energy-yielding nutrients

Back 16

the nutrients that break down to yield energy the body can use: carbohydrates, fats, and proteins

Front 17

calories

Back 17

units by which energy is measured

Front 18

kilocalories

Back 18

unit by which food energy is measured

Front 19

Kilocalories

Back 19

equals the amount of heat necessary to raise the temperature of 1 kilogram of water 1 degree Celcius.

Front 20

What is the popular term for a kilocalorie?

Back 20

calorie

Front 21

Energy density

Back 21

a measure of the energy a food provides relative to the amount of food (kcalories per gram)

Front 22

Vitamins

Back 22

organic, essential nutrients required in small amounts by the body for health

Front 23

Minerals

Back 23

inorganic elements; some are essential nutrients required in small amounts by the body for health

Front 24

Genome

Back 24

the full complement of genetic material (DNA) in the chromosomes of a cell

Front 25

Genomics

Back 25

The study of genomes

Front 26

How many chromosomes make up the human genome?

Back 26

46

Front 27

Nutritional Genomics

Back 27

the science of how nutrients affect the activities of genes and how genes affect the interactions between diet and disease

Front 28

Dietary Reference Intakes (DRI)

Back 28

A set of nutrient intake values for healthy people in the US and Canada that are used for planning and assessing diets.

Front 29

What 4 things make up the DRI?

Back 29

1) Estimated Average Requirements (EAR)
2) Recommended Dietary Allowances (RDA)
3) Adequate Intakes (AI)
4) Tolerable Upper Intake Levels (UL)

Front 30

Requirement

Back 30

the lowest continuing intake of a nutrient that will maintain a specified criterion of adequacy

Front 31

Estimated Average Requirement (EAR)

Back 31

The average daily amount of a nutrient that will maintain a specific biochemical or physiological function in half the healthy people of a given age and gender group.

Front 32

Recommended Dietary Allowance (RDA)

Back 32

The average daily amount of a nutrient considered adequate to meet the known nutrient needs of practically all healthy people; a goal for a dietary intake by individuals.

Front 33

Deficient

Back 33

The amount of a nutrient below which almost all healthy people can be expected, over time, to experience deficiency symptoms.

Front 34

Adequate Intake (AI)

Back 34

the average daily amount of a nutrient that appears sufficient to maintain a specified criterion; a value used as a guide for nutrient intake when an RDA cannot be determined.

Front 35

Tolerable Upper Intake Level (UL)

Back 35

the maximum daily amount of a nutrient that appears safe for most healthy people and beyond which there is an increased risk of adverse health effects.

Front 36

Estimated Energy Requirment (EER)

Back 36

the average dietary energy intake that maintains energy balance and good health in a person of a given age, gender, weight, height, and level of physical activity

Front 37

Acceptable Macronutrient Distribution Ranges (AMDR)

Back 37

ranges of intakes for the energy nutrients that provide adequate energy and nutrients and reduce the risk of chronic diseases

Front 38

Malnutrition

Back 38

any condition caused by excess or deficient food energy or nutrient intake or by an imbalance of nutrients

Front 39

Undernutrition

Back 39

Deficient energy or nutrients

Front 40

Overnutrition

Back 40

excess energy or nutrients

Front 41

Nutrient Assessment

Back 41

a comprehensive analysis of a person's nutrition status that uses health, socioeconomic, drug, and diet histories; anthropometric measurements; physical examinations; and laboratory tests

Front 42

Anthropometric

Back 42

relating to measurement of the physical characteristics of the body, such as height and weight

Front 43

Overt

Back 43

out in the open and easy to observe

Front 44

Primary Deficiency

Back 44

A nutrient deficiency caused by inadequate dietary intake of a nutrient

Front 45

Secondary Deficiency

Back 45

A nutrient deficiency caused by something other than an inadequate intake such as a disease condition or drug interaction that reduces absorption, accelerates use, hastens excretion, or destroys the nutrient

Front 46

Subclinical Deficiency

Back 46

A deficiency in the early stages, before the outward signs have appeared

Front 47

Covert

Back 47

hidden, as if under covers

Front 48

Healthy People

Back 48

A national public health initiative under jurisdiction of the US Department of Health and Human Services (DHHS) that identifies the most significant preventable threats to health and focuses efforts toward eliminating them

Front 49

Chronic Disease

Back 49

Diseases characterized by a slow progression and long duration. Examples include heart disease, cancer, and diabetes

Front 50

Risk Factor

Back 50

A condition or behavior associated with an elevated frequency of a disease bu not proved to be causal.

Front 51

Name 6 leading risk factors for chronic disease.

Back 51

1) Obesity
2) Cigarette smoking
3) High blood pressure
4) High blood cholesterol
5) Physical inactivity
6) Diet high in saturated fats and low in vegetables, fruits, and whole grains

Front 52

Name some reasons why people select the foods they do.

Back 52

1) personal preference, 2) habit, 3) ethnic heritage or tradition, 4) social interactions, 5) availability, convenience and economy, 6) positive and negative associations, 7) emotional comfort, 8) values, 9) body weight and image, 10) nutrition and health benefit

Front 53

This class of nutrients are made up of Carbon, Hydrogen, Oxygen, and Nitrogen.

Back 53

Protein

Front 54

These classes of nutrients are made up of Carbon, Hydrogen, and Oxygen

Back 54

Carbohydrates, Lipids, Proteins, and Vitamins

Front 55

How many kCals are there in a gram of Carbohydrate?

Back 55

4 kcal

Front 56

How many kCals are there in a gram of Fat?

Back 56

9 kcal

Front 57

How many kCals are there in a gram of Protein?

Back 57

4 kcal

Front 58

How many kCals are there in a gram of alcohol?

Back 58

7 kcal

Front 59

Name two major groups of research studies that are common in nutritional research.

Back 59

Epidemiological studies and Experimental studies (lab based or human clinical trials)

Front 60

What 4 things are included in a nutritional assessment of an individual?

Back 60

1) historical information
2) anthropometric data
3) physical examination
4) laboratory tests

Front 61

Name several red flags of nutrition quackery.

Back 61

1) Satisfaction guaranteed, 2) quick and easy fixes, 3) natural, 4) one product does it all, 5) time tested, 6) paranoid accusations, 7) personal testimonials, 8) meaningless medical jargon