Ch. 1: Introduction to Nutrition
1) carbohydrates 2) lipids (fats/oils) 3) proteins 4) vitamins 5) minerals 6) water
6 Classes of Nutrients
-broccoli -leafy greens -fat free milk -oranges -lean meats -whole grain cereals
What are examples of nutrient-dense foods?
water
What nutrient provides no energy for the body?
water
What nutrient, though needed in large amounts, is NOT considered a macronutrient?
fatty foods
What types of food tends to be more energy dense?
essential nutrient
a nutrient that must be supplied by food
balance
refers to a level of caloric intake that enables a person to maintain a healthy weight
organic
refers to compounds that contain carbon
inorganic
refers to substances that do not contain carbon
symptoms
subjective complaints of ill health that are difficult to observe and measure
phytochemicals
substances in plants that are not nutrients but may have healthful benefits
carbohydrates, lipids, and proteins
Out of the 6 nutrients, which are considered macronutrients?
vitamins and minerals
Out of the 6 nutrients, which are considered micronutrients?
undernutrition and overnutrition
What are the two types of malnutrition?
a variety of nutrient-dense foods and limits empty-calorie items
What does a nutritionally balanced diet contain?
-family -childhood experiences -peers -ethnic background -education -occupation -income -rural vs. urban residence -composition, convenience, and availability -flavor, texture, and appearance -religious/health/nutritional beliefs -current health status -habits -moods -advertising and media
What influences your eating practices?
age
What is a major biological factor that influences food choices?
heart disease
What is the leading cause of death for Americans?
water
What is the most essential nutrient?
water
What makes up 50 to 70% of a person's body weight?
bomb calorimeter
a device used to measure the calories in a sample of food
Dietary Supplement and Health Education Act of 1994 (DSHEA)
a federal legislation that allows manufacturers to classify nutrient supplements and herbal products as foods
diet
a person's usual pattern of food choices
risk factor
a personal characteristic that increases a person's chances of developing a chronic disease
dietary supplement
a product (excluding tobacco) that contains a vitamin, a mineral, and herb or other plant product, an amino acid, or a dietary substance that supplements the diet by increasing total intake
Healthy People 2020
a report, created by the U.S. Department of Health and Human Services, that includes national health promotion and disease prevention objectives that Americans should meet by 2020
lifestyle
a routine way of living, which includes one's usual dietary practices and exercise habits
deficiency disease
a state of health characterized by certain abnormal physiological changes that occur when the body lacks a nutrient
malnutrition
a state of health that occurs when the body is improperly nourished
element
a substance, such as carbon and oxygen, that cannot be separated into simpler substances by ordinary chemical or physical means
"gate-keepers"
adult caregivers who choose what the children eat and prepare it
physiological dose
amount of a nutrient that is within the range of safe intake and enables the body to function optimally
megadose
amount of a vitamin or mineral that is at least 10 times the recommended amount of the nutrient
empty-calorie
describes a food that supplies excessive calories from unhealthy types of fat, added sugar, and/or alcohol
nutrient-dense
describes a food that supplies more vitamins and minerals in relation to total calories
moderation
involves obtaining enough nutrients from food to meet one's needs while avoiding excessive amounts
nutriets
life-sustaining substances in food
chronic
long-term
conditionally essential nutrients
nutrients that are normally not essential but become essential under certain conditions, such as during a serious illness
macronutrients
nutrients that the body needs in large amounts
micronutrients
nutrients that the body needs in very small amounts
medical nutrition therapies
nutritionally modified diets for people with chronic health conditions
signs
physical changes associated with a disease state that are observable or measurable
variety
refers to a diet that contains foods from each food group
energy density
the amount of energy a food (kcal) provides per given weight (grams) of the food
calorie
the amount of heat (a form of energy) necessary to raise the temperature of 1 g (1 mL) of water 1 degree Celsius
kcal (Calorie)
the heat energy needed to raise the temperature of 1000 g (1 liter) of water 1 degree Celsius
nutrition
the scientific study of nutrients and how the body uses them
metabolism
the total of all chemical processes that occur in living cells, including chemical reactions involved in supplying energy, making proteins, and eliminating waste products