Nutrition and Health Chapters 1-3

What does the body use nutrients for?

- energy -growth and development -regulation of processes

Some websites for reliable sources of nutrition information include:

-Academy of Nutrition and Dietetics -National Osteoporosis Foundation -Centers for Disease Control and Prevention -Food and Drug Administration

What are the six classes of nutrients?

-carbohydrates - lipids -proteins -vitamins -minerals -water

What elements is 98% of the body composed of?

-oxygen -carbon -hydrogen -nitrogen -calcium

Epidemiologists use:

-physical examinations to obtain health data -surveys to collect information

What should we learn about to eat well?

-the nutritional value of foods -the effects of diet on health - changing our ingrained food related behaviors

How much of total weight is water?

50-70%

Solid fats

Fats that are fairly hard at room temperature, considered "unhealthy fats"

How do men and women differ?

Similar amounts of vitamins, minerals, and carbohydrates. Women have less water and protein and more fat.

causation

Specific practice that is responsible to an effect.

dietetics

The application of nutrition and food information to achieve and maintain optimal health and to treat many health-related conditions.

registered dietician (RD)

a college-trained health care professional who has extensive knowledge of foods, nutrition, and dietetics.

bomb calorimeter

a device used to measure the calorie content of foods and beverages.

Variety

a diet that contains foods from each food group.

variable

a factor that can change and influence a study's outcome.

Food and Nutrition Board (FNB)

a group of scientists who develop DRIs ( dietary reference intakes)

control group

a group that does not receive a treatment

treatment group

a group that receives a treatment.

Balance

a level of calorie intake that enables a person to maintain a healthy weight.

Diet

a person's usual pattern of food choices

hypothesis

a possible explanation for an observation that guides scientific research.

dietary supplement

a product that contains a vitamin, mineral, herb or other plant product, an amino acid, or a dietary substance that supplements the diet by increasing total intake.

Daily Values

a set of nutrient intake standards developed for labeling purposes.

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.

Prospective cohort study

a study in which a group of initially healthy people are followed over a time period and any disease that eventually develop are recorded.

Retrospective cohort study

a study in which researchers collect information about a group's past exposures and identify current health outcomes.

Dietary Supplement and Health Education Act of 1994

allows manufacturers to classify nutrient supplements and herbal products as foods.

megadose

an amount of a vitamin or mineral that is very high, generally at least 10 times the recommended amount of the nutrient.

Organic

compounds that contain carbon; carbohydrates, lipids, proteins, vitamins

In vitro

describes experiments on cells or other components derived from living organisms.

In vivo

describes experiments using whole living organisms.

Adequate Intake (AIs)

dietary recommendations that assume a population's average daily nutrient intakes are adequate because no deficiency diseases are present.

Nutrition Facts Panel

displays nutrition information about a food's nutrient contents that is displayed in a specific format on the food's package.

Moderation

eating reasonable amounts of each food.

cohort study

epidoemiological study in which researchers collect and analyze various kinds of information about a large group of people over time

empty-calorie

food supplies excessive calories from unhealthy types of fat, added sugar, and/or alcohol; • candy • snack chips • alcoholic or sugar-sweetened drinks

Nutrient-dense

food supplies more vitamins and minerals in relation to total calories; • Broccoli • Leafy greens • Fat-free milk • Oranges • Lean meats • Whole-grain cereals

Organically produced foods

foods that are produced without the use of: • antibiotics • hormones • synthetic fertilizers and pesticides • genetic improvements • ionizing radiation

Chronic diseases

long-term conditions that usually take many years to develop and have complex causes; • Heart disease • Diabetes • Cancer

Essential nutrients

must be supplied by food

Conditionally essential nutrients

normally not essential but become essential under certain conditions; • Metabolic disorders • Serious illness

Inorganic

nutrients do not contain carbon; minerals, water

Micronutrients

nutrients that body needs in very small amounts; • Vitamins • Minerals

Macronutrients

nutrients that the body needs in large amounts; • Carbohydrates • Fats • Proteins

Medical nutrition therapies

nutritionally modified diets for people with chronic health conditions.

Risk factors

personal characteristics that increase a person's chances of developing a chronic disease; • Genetic background • Family history • Unsafe environmental conditions • Psychological factors • Advanced age • Unhealthy lifestyle (poor food choices, sedentary)

Acceptable Macronutrient Distribution Ranges (AMDRs)

ranges of carbohydrate, fat, and protein intakes that provide adequate amounts of vitamins and minerals, and may reduce the risk of diet- related chronic diseases.

Recommended Dietary Allowances (RDAs)

standards for recommended daily intakes of several nutrients, meet the needs of nearly all healthy individuals (97.5%) in a particular group.

case-control study

study in which individuals with a health condition are matched to persons with similar characteristics who do not have the condition

Symptoms

subjective complaints of ill health that are difficult to observe or measure

Phytochemicals

substances in plants that are not nutrients but may have healthful benefits; • caffeine • beta-carotene

Elements

substances that cannot be separated into simpler substances by ordinary or physical means

Fortification

the addition of nutrients to any food.

Enrichment

the addition of specific amounts of iron and the B vitamins thiamin, riboflavin, niacin, and folic acid to specific refined grain products.

physiological dose

the amount of a nutrient that is within the range of safe intake and enables the body to function optimally.

Estimated Average Requirement (EAR)

the amount of a nutrient that should meet the needs of 50% of healthy people who are in a particular life-stage/sex group.

Energy density

the amount of energy a food provides per given weight of the food. Energy-dense food has a kcal-to-weight ratio of 4.0 or higher.

calorie

the amount of heat needed to raise the temperature of 1 g (1 mL) of water 1o C.

Estimated Energy Requirement (EER)

the average daily energy intake that meets the needs of a healthy person who is maintaining their weight.

kilocalorie

the heat energy needed to raise the temperature of 1000 g (1 L) of water 1o C.

Tolerable Upper Level Intake (UL)

the highest average amount of a nutrient that is unlikely to harm most people when the amount is consumed daily.

Nutrients

the life-sustaining substances found in food

Signs

the physical changes associated with a disease state that are observable or measurable

Nutrition

the scientific study of nutrients and how the body uses them

nutrient requirement

the smallest amount of a nutrient that maintains a defined level of nutritional health, how much you need to avoid a deficiency related health issue

Epidemiology

the study of the occurrence, distribution, and causes of health problems in populations, used by nutrition scientists to learn about the influence on diet on health.

Metabolism

the total of all chemical processes that occur in living cells; supplying energy, making proteins, eliminating waste

What do cells use nutrients for?

to carry out metabloic activities

How do medical experts use the NHANES?

to establish national standards for assessing height, weight, and blood pressure.

National Health and Nutrition Examination Survey (NHANES)

uses interviews and physical examinations to assess the health and nutritional status of adults and children in the United States.

Biological/ Physiological factors that influence eating habits

• Age • Ability to perceive external sensory information • Taste • Smell • Texture of food • Internal sensations of hunger and thirst

Environmental factors that influence eating habits

• Income • Location of home • Availability of food • Relationships • Marketing

Factors that influence an individual's nutrient needs:

• Lifestyle • Age • Sex • General health status • Use of medications

Cognitive factors that influence eating habits

• Past experiences • Cultural practices • Religious teachings

Psychological factors that influence eating habits

• Stress level • Pregnancy • Depression • Anxiety • Irritability

To be considered an essential nutrient:

• a deficiency disease results if the nutrient is missing • when added back to the diet, abnormal physiological changes are corrected • there is an explanation why the abnormalities occurred when the substance was missing