Food and Nutrition Ch. 1
What are the 4 sections of the Dietary Reference Intakes (DRI's)?
Estimated Average Requirements, Recommended Dietary Allowances, Adequate Intakes, Tolerable Upper Limits
Which of the leading causes of death in the U.S. are related to diet?
Heart disease 24.1%, cancers 23.3%, strokes 5.2%, diabetes mellitus 2.8%
What the components of a Nutrition Assessment?
Malnutrion, Historical info, Anthropometric data, Physical examination, Lab tests
What are the red flags for identifying nutrition misinformation?
No gurantees, quick and easy fixes, one product does it all, time tested, paranoid accusations, personla tesimonies, natural, meaningless medical jargon
What is a phytochemical?
Non nutrient compound found in plant derived foods that have biological activity in the body.
What are the reasons people make food choices? Know examples of each category.
Personal- preference, sweet, salty, spicy. Behavioral- habit, ethnic heritage. Social- availablity, convenience, ecconomy.
How do you calculate the % of a food item?
# of kcal divided by total kcal, times 100 Ex. 81 fat kcal divided by 173 kcal = 0.47 47 x 100= 47%
Sample size?
# of participants
What are the acceptable macronutrient distribution ranges for carbs, protein, and fat?
Carb- 45-65%, Protein- 10-35%, Fat- 20-35%
Know which nutrients are the energy yeilding nutrients
Carbs 4kcal/g, protein 4 kcal/g, lipid 9kcal/g
Which nutrients are macronutrients?
Carbs, proteins, lipids
How many calories are provided by carbohydrates?
4 kcalories per gram
How many calories are provided by proteins?
4 kcalories per gram
How many calories are provided by alcohol?
7 kcalories per gram
How many calories are provided by fat?
9 kcalories per gram
Who are the RDA's designed to meet the needs of?
98% of the popualtion, healthy people
What is an essential nutrients?
A nutrient that the body does not make or makes in insufficient amounts to meet the body's needs. These must be supplied by food.
What is the Estimated Average Requirements?
Average amount of a nutrient that is sufficient for 1/2 of the population
What are the basics of a good research study?
Control group, randomization, sample size, placebo, double- blind study
Who would be the most appropriate person to consult regarding nutrition information?
government agencies, physicians, and health care professionals
What nutrients is present in the highest amount in most foods?
water
What are the basic characteristics of minerals?
inorganic, not energy yeilding, essential, indestructible, stable in cooked foods. Ex. meat
Placebo?
looks and tastes like variable
What are the basic characteristics of vitamins?
micronutrients, essential, organic, water/fat soluble, vulnerable to destruction, not energy yeilding, specific roles in body. Ex. fruit
Double- bind study?
neither the researchers or participants know whose getting what
What is Tolerable Upper Limits?
point where nutrients is likely to be toxic
What are the 6 classes of nutrients?
Water, carbohydrates, protein, lipid, vitamins, and minerals.
What is Adequate Intakes?
When insufficient evidence is present to determine an RDA
How do you calculate the total kcalories of a food item?
___ g nutrient times ___ kcal/g= ___ kcal Ex. 16 grams carb x 4 kcal/g = 64 kcal
What is a control group?
a group that doesn't get the variable/treatment
What is the Recommended Dietary Allowance?
amount of a nutrient to meet the needs of 98% of the population, most healthy people
What is randomization?
being divided at random
What are risk factors?
condition or behavior associated with an increased frequency of a disease but not proved to be the cause
Which nutrients are micronutrients?
Vitamins and minerals
