Nutrition Midterm Chapter 1

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

1. A deficiency disease occurs 2. The missing nutrient is added 3. After scientists identify the nutrient's specific roles in the body, they can explain why the abnormalities occured

Calories from carbs

4 kcal/gram

Calories from protein

4 kcal/gram

Calories from alcohol

7 kcal/gram

Calories from fat

9 kcal/gram

A person weighs 1871bs, how many kilograms do they weigh?

A 1871bs person weighs 85kg. Divide 187 by 2.2.

Calorie

Amount of energy needed to raise temperature 1 gram of water 1 degree C

Empty calorie foods

Bacon, candy, pastries, chips, sugar sweetened drinks

Energy/nutrient dense foods

Broccoli, leafy greens, fat-free milk, lean meats

Water provides

Chemical reactions, maintenance of fluid balance, body temp, elimination of waste, transportation of substances

Lipids provide

Energy, cellular development, regulation of body processes, absorption of certian vitamins

Proteins provide

Energy, production of structural components, cellular developement, regulation of body processes, immunefunction and fluid balance

All nutrients must be supplied by the diet because they cannot be made by the body

False

Milk, carrots, and bananas are examples of perfect foods that contains all nutrients

False

Proteins are the most Essential class of nutrients

False

Vitamins are a source of energy

False

There are 4 classes of nutrients: proteins, lipids, sugars, and vitamins

False, carbs, proteins, lipids,vitamins,minerals, water

Identify at least 4 factors that influence your eating habits

Family, Education, occupation, income

10 leading causes of death that are diet related

Heart disease, cancer, stroke, type. 2 diabetes, etc.

How has Americans eating habits have changed since the 1970s

Less red meat, milk and yogurt and eggs, more fish, cheese, chicken, turkey, more grain and cereals,refined grains, not enough fruit,more than before but not enough, higher intake ot calories, added sugars and added fat

Measurement system used

Metric values

Key concepts of nutrition

Most naturally occurring foods are a mix of nutrients Variety can ensure nutritionally adequacy There are no good or bad foods All in moderation There is a sate intake range Food is the best source fornotrients and phytochemicals No one size fits all Nothing is a cure all Malnutrition includes under and over nutrition Nutrition is a dynamic science

Risk factor

Personal characteristic that increases the chances of developing a chronic disease

Main goal of healthy people 2020

Promote good health, reduce the risk of chronic disease

Minerals provide

Regulation of body processes

Vitamins provide

Regulation of body processes, maintenance of immune function

Photochemical

Substance made by plants

Dietary supplement

any product that is taken by mouth that can contain a dietary ingredient and is taken to supplement the diet by increasing total intake

Six major classes of nutrients

carbohydrates, lipids, proteins, vitamins, minerals, water

Carbs provide

energy


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