nutrition & nutrients

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top 10 leading causes of death in the US

1. heart disease 2. cancer 3. chronic lower respiratory infections 4. accidents 5. stroke 6. Alzheimer's disease 7. diabetes 8. Influenza and pneumonia 9. kidney disease 10. suicide (6 of top 10 causes are caused by our nutritional intake)

the FDA

Food and Drug Administration the agency that is responsible for determining if a food or drug is safe and effective enough to be sold to the public

lipids

Growth and development of brain Dense in nutrients Builds hormones Absorbs certain vitamins

bomb calorimeter

a device used is used when measuring caloric content of a food through direct calorimetry

nutritional adequacy

balanced diet with variety

carbohydrates

broken down into glucose and fiber to provide energy

calorie

the heat energy needed to raise the temperature of 1 gram of water 1 degree Celsius

key nutrition concepts

-most naturally occurring foods are mixtures of nutrients -variety can help ensure the nutritional adequacy of a diet -there are no "good" or "bad" foods enjoy eating all foods in moderation -for each nutrient, there is a range of safe intake -food is the best source of nutrients and phytochemicals -there is no "one size fits all" approach to planning a nutritionally adequate diet -foods and the nutrients they contain are not cure-alls -malnutrition includes undernutrition as well as over nutrition -nutrition is a dynamic science

cancer

2nd lead cause of death in US

essential nutrient

A nutrient that must be supplied by food and cannot be made in sufficient quantities by the body

element

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

calculate nutrients calories

Carbohydrates: grams x 4 Fat: grams x 9 Protein: grams x 4 Alcohol: grams x 7 ex: you have a food that contains 10 grams [0.35 ounces] of protein (10 x 4 = 40) and 5 grams [0.2 ounces] of fat (5 x 9 = 45), then the total caloric value is 40 + 45 = 85 calories

ways grocery stores market their products

End of aisle displays Positioning on shelves Selection of flooring material

nutrition

The study of how the body uses the nutrients in what we consume

empty calorie food

a food that contains a large percentage of its calories from sugar, fat, and/or alcohol in relation to its content of micronutrients

registered dietitian nutritionist (RDN)

a health professional who has completed at least a bachelor's degree in nutrition from an accredited university or college in the United States

malnourishment

a nutritional imbalance caused by lack of specific dietary components or inability to absorb or utilize essential nutrients

fish oil

a polyunsaturated fat from certain fish, thought to be necessary for health; classified as a dietary supplement according to the DSHEA of 1994

physiological dose

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

disease severity

by making certain dietary changes (such as decreasing fat intake), a person may lessen the severity of a disease

poor nutrition

can contribute to stress, tiredness and our capacity to work, and over time, it can contribute to the risk of developing some illnesses and other health problems: obesity tooth decay high blood pressure high cholesterol heart disease and stroke type-2 diabetes

macronutrients

carbohydrates, proteins, and fats

phytochemicals

compounds made by plants not considered a nutrient because a dietary supplement is a product that contains a vitamin, a mineral, an herb or other plant product, that supplements the diet by increasing total intake ex: caffeine, nicotine

vitamins

compounds that build bones, improves immune functions, and help regulate many vital body processes such as digestion, absorption, and metabolism of other nutrients

water

compromises about 50-70% of the body's total weight most essential nutrient

chronic diseases

conditions that last 1 year or more and require ongoing medical attention or limit activities of daily living or both

nutrient dense

describes a food or beverage that has more vitamins and minerals in relation to its energy value

energy density

energy value of a food in relation to the food's weight

lifestyle

is a routine way of living that includes dietary practices and exercise habits

vitamin c

produces scar tissue for healing wounds maintains collagen

Dietary Supplement and Health Education Act of 1994

states that nutrient supplements and herbal products are classified as foods

kilo calorie

the heat energy needed to raise the temperature of 1000 grams of water 1 degree Celsius (contains 1,000 calories)

60-70 minutes per day

the number of minutes of moderate-intensity physical activity per day are needed to counteract 8 hours of sedentary time

nutrition label

label on food products that states the contents and nutritional value of that product

heart disease

leading cause of death in the US

water, vitamins, minerals

nutrients that do not provide the body energy

minerals

nutrients that occur naturally in rocks and soil (not considered organic)

proteins

nutrients the body uses to build and maintain its cells and tissues

biological and physiological factors

primarily influenced an individual's eating behavior if an individual is so hungry that he resorts to eating insects, boiled leather, or even the dead bodies of people ex: age, and ability to perceive internal and external sensory

diet

usual pattern of food choices

micronutrients

vitamins, minerals, water


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