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11 Cards in this Set

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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

Where does the energy come from when the body uses energy-yielding nutrients?

Calories


Carbs= 4 kcal/g


Protein= same


Fat= 9kcal/g

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

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.

Chronic diseases are responsible for ________ of adult deaths in the U.S.

7 of 10 or 70%

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

Nutritional genomics

Study the relationship between genes nutrition and health

Purpose of the healthy people program?

national goals set by the CDC to prevent disease and eliminate health disparities.

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

The six classes of nutrients

Carbs, fat, protein, vitamins, minerals,water

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