Nutrition Chapter 1
The National Health and Nutrition Examination Survey
(NHANES) Series of surveys that evaluate the nutritional status of Americans of all ages
Phytochemicals
- Nonnutritive plant chemicals found in foods that reduce risk for developing chronic diseases -In foods, 900 different phytochemicals -Work with other nutrients in foods to offer disease-fighting characteristics
Excess intake (american diet)
-Added sugar(16 percent of daily total kcal intake) -Sodium -Saturated fat
Kilocalorie (kcal) or Calorie
-Amount of energy required to raise the temperature of 1 kilogram of water 1 degree Celsius -Used to express the measurement of energy in foods -1 kilocalorie is equal to 1,000 calories (lowercase "c"). -Calorie (uppercase "C") is used on nutrition labels to -express the energy content of food.
placebo
-An inactive substance administered to a control group during an experiment
Time and Convenience
-Average time spent preparing a meal (including cleanup) is less than 30 minutes. -Supermarkets are providing prepared foods and partially prepared foods. -People eat out more today than they did a few decades ago.
Credible Nutrition Research
-Basic scientific knowledge about nutrition is more consistent. -Sound advice is based on a consensus of multiple research findings
Nonessential nutrients
-Can be made in sufficient quantities in the body to meet the body's requirements and to support health
functions of protein
-Contribute the basic building blocks (amino acids) that are used to synthesize, grow, and maintain tissue -Primary source of tissues in muscle, bones, and skin -Participate as neurotransmitters -Play a role in the immune system -Act as enzymes -Energy source, but not a primary energy sou
Habits and Emotions
-Daily routine and habits affect when and what you eat. -Emotions can sometimes drive food choices
Laboratory experiment
-Done within a lab setting -May use animals
Social Life and Trends
-Eating with others creates social bonds and influences food choices and amount eaten.
Culture and Environment
-Environmental factors affect the type and amount of food eaten. -Living environment -Availability and accessibility
Micronutrients
-Essential nutrients the body needs in smaller amounts -Vitamins and minerals
Observational research
-Explores factors in two or more groups to determine the relationship between a disease or health outcome -ex: Epidemiological research
Cost
-Fast foods are often cheaper or perceived as cheaper than nutritious foods and are selected more often. -Excess fast food consumption increases risk for obesity. -Individuals purchase nutritious foods when offered at lower prices.
Too little intake
-Fiber -Some vitamins (vitamin D) -Some minerals (potassium and calcium) -Most men meet the recommendations for vitamins and minerals. -Women tend to be low in iron
Activities
-Food intake increases when eaten during an activity. -Example: Patrons are more likely to eat popcorn at a movie theater when they are with friends.
Dietary interviews
-Food record -24-hour recall
nonnutrient
-Foods contain ________________ compounds. -Nondigestible fiber
Experimental group
-Given treatment
Common anthropometric measures
-Height -Weight -BMI -Waist-to-hip ratio -Waist circumference -Growth chart (for children and adolescents) -Body composition
fat
-Humans have a taste for ____. -May be genetically linked
Group size
-Individuals eat more food when eating with others. -Meal size increases by over 40 percent. -More food is eaten as the group size increases.
water
-Makes up the majority of all body fluid -Part of every cell in the body -Cannot be stored; must replenish daily
Advertising
-Manufacturers spend $10 billion to $15 billion annually on food advertising. -The most advertising dollars are spent on breakfast cereals, candy, gum, and carbonated soft drinks. -Advertising for fruits and vegetables is rare
Essential nutrients
-Must be consumed from food -Cannot be made in the body in sufficient quantities to meet its needs and to support health
Major minerals
-Need at least 100 mg/day -Found in amounts of at least 5 grams in the body
Trace minerals
-Need less than 100 mg/day -Found in amounts of less than 5 grams in the body
Zoochemicals
-Nonnutritive animal compounds that play a role in fighting chronic diseases -Example: Omega-3 fatty acids from fish may improve heart health and reduce inflammation.
Water-soluble
-Not stored in the body -Need to be consumed daily -Eight B-complex vitamins and vitamin C
Macronutrients
-Nutrients the body needs in large amounts -Carbohydrates, fats (lipids), protein, and water
Nutrition Knowledge
-Perception of foods as healthy or unhealthy -Example: Avoid high-sodium foods to reduce blood pressure. -Current state of health affects food choices. -Example: Avoid foods associated with weight gain or loss.
24-hour recall
-Quick assessment by a trained interviewer -Asks client to recall all food and drinks eaten in the previous day
Good nutrition
-Reduces the risk of four of the top ten leading causes of death -Helps prevent harmful diseases and conditions -Reduces the risk of developing obesity, diabetes mellitus, and high blood pressure
Food environment
-Size and shape of plates and glassware -Packaging of foods -Lighting
Fat-soluble
-Stored in the body -Vitamins A, D, E, and K
What Drives Our Food Choices?
-Taste and enjoyment -Culture and environment -Social life and trends -Nutrition knowledge -Advertising -Time, convenience, and cost -Habits and emotions
taste and enjoyment
-Taste and texture influence food choices. -Taste is the most important factor in food selection. -Preferences for sweet, high fat, and specific textures begin early in life.
Salty,sweet
-Taste preferences - _______ and ______ are most preferred. -Starts in infancy -Degree of preference is influenced by genetics and can change with age
slippery
-Texture influences enjoyment of foods. -Almost 30 percent of adults dislike __________ foods.
Control group
-Used as a standard for comparison -placebo
Function of vitamins and minerals
: Do not provide energy Metabolism regulation
Scientific Consensus
A Hypothesis Can Lead to a ______________ ________________
Registered Dietitian Nutritionist
A ____________ _____________ ________________ (RDN) can help determine your nutrition status -RDNs obtain a college degree in nutrition from an Academy of Nutrition and Dietetics (AND) accredited program and pass an exam.
Healthy,Malnourished,Undernourished ,Overnourished
A person's state of nutrition is defined as:
7 kcal/gram
Alcohol =
carbohydrates
Animal foods do not contain any ____________________ by the time we consume them
Food sources of proteins
Animal: Meat, poultry, fish, and dairy Plant: Legumes, soy, nuts, and seeds Minimal protein amounts: Whole grains, vegetables, and some fruits
Hair,Skin,Eyes,Fingernails,Tongue,Lips
Areas of the body that show signs of malnutrition
released
Bonds break and energy is ___________
4 kcal/gram
Carbohydrate =
The Framingham Heart Study
Collection of data on two generations and over 10,000 people to establish recommendations for cardiovascular disease
Carbon, hydrogen, and oxygen
Composition of carbs:
Carbon, hydrogen, and oxygen
Composition of lipids
Carbon, hydrogen, oxygen, and nitrogen (some contain sulfur)
Composition of protein
Carbon, hydrogen, and oxygen
Composition of vitamins
Fatigue,Stunted growth,Weak bones,Organ damage
Deficiencies in vitamins and minerals cause:
Food record
Diary of the foods and beverages eaten, how much, and when they are eaten over a period of time
energy-yielding nutrient
Each ________-__________ __________ provides a set number of kilocalories per gram
bonds
Energy is trapped within _______ that keep molecules together
Carbohydrates,Lipids (fats),Proteins
Energy-yielding nutrients
Key body functions of water
Essential during metabolism Digestion and absorption Transport medium that delivers nutrients and oxygen to cells and excretes waste products through urine Maintenance of body temperature Lubricant for joints, eyes, mouth, and intestinal tract Cushions vital organs
Epidemiological research
Examines health and disease in populations of people
9 kcal/gram
Fat (lipid) =
peer-reviewed
Findings should be published in a _______ _____________ journal
Functional foods
Foods that may provide additional health benefits beyond the basic nutrient value
Minerals,Water
Inorganic nutrients include:
body fluids
Laboratory tests assess nutritional status by measuring the nutrient levels in ______ ________ , including blood and urine
Food sources of lipids
Margarine, butter, oils, and animal products
35
More than ___ percent of adults are obese.
chronic diseases
Most __________ ______________ stem from the interplay between our genetic makeup, our environment, and our diet.
status
National surveys have been developed by federal agencies to assess the health and nutritional _________ of Americans
conditionally essential nutrients
Nonessential nutrients can become essential under some circumstances
Alcohol
Nonnutrient source of energy
carbon
Nutrients that contain _________ in their chemical structures are "organic."
nutrition assessment
Obtaining dietary intake and diet history data is an important aspect of ___________ _____________
Carbohydrates,Proteins,Lipids,Vitamins
Organic nutrients include:
Food sources of carbs
Plants: Breads, cereals, legumes, nuts, fruits, and vegetables Animal: Dairy products are the only animal products that provide significant carbohydrates
where
Poor dietary practices may be due to _________ Americans eat. Most Americans eat in the car, buy prepared meals, or eat in front of the TV or computer.
4 kcal/gram
Protein =
Tissue
Proteins Provide the Building Blocks for ________ Synthesis
function of lipids
Provide energy to cells, structural component to cell membranes
Whole grains,Fruits and vegetables,Lean meats ,Low-fat dairy
Recommendations for health: Eat a well-balanced diet that contains a variety of whole foods.
different
Scientists can use ______________ types of studies to test a hypothesis.
susceptible
Some genes have variations that make us more ______________ to diseases,
roles of nutrients
Supply energy Regulate metabolism Provide structure
functions of carbs
Supply glucose, the primary energy source for many body cells including red blood cells and brain cells
Well-Balanced Diet
The Best Approach to Meet Nutrient Needs Is a _____-_______________ _____
scientific method
The ______________ __________ is a process used by scientists to gather and test information for the sake of generating sound research findings
ATP
The body derives ______ from nutrients in foods that store energy in the chemical bonds which is released when the bonds are broken
Triglycerides,Sterols,Phospholipids
Three categories of lipids:
fat
Unused energy is stored predominantly as _____ .
fat breakdown
Using more energy than is consumed results in ____ _______________
Metabolism
Vitamins and Minerals Play Vital Roles in ________________
Food frequency questionnaires
_____ ___________ _______________ (FFQs) -Identifies patterns of intake over time
Water
_______ is the most abundant nutrient found in foods and in the body. -Carbohydrates, fats, proteins, vitamins, and minerals make up the rest.
Lipids
_________ Also Provide Energy
Energy
_________ is the capacity to do work
obesity
_________ leads to higher rates of: -Type 2 diabetes -Heart disease -Cancer -Stroke
Popular trends
__________ _________also affect food choices. -Frozen vegetables in the 1950s -Prewashed, peeled, sliced, or diced fresh vegetables today -"Organic" foods
Minerals
____________ assist in body processes and are essential to the structure of hard and soft tissues like bone and red blood cells
Vitamins
____________ function as coenzymes -water soluble or fat soluble
Nutrients
_____________ are compounds in foods that serve as building blocks for body components and sustain body processes. The nutrients found in foods are also found in the body.
Double-blind
_____________- _______placebo-controlled study is the gold standard. -Researcher and the subjects are unaware of who gets the treatment or the placebo.
Nutritional genomics
______________ ___________ studies the relationship between gene expression, nutrition, and health
Chemicals
_______________ are added by food manufacturers to: Enhance color Enhance flavor Add texture Extend shelf life
Nutrition
_______________ is the science that studies how nutrients and compounds in foods nourish the body and affect body functions and overall health. -Exploration of how food is: Digested Absorbed Transported Metabolized Used or stored in the body
Supplements
________________ are beneficial for those who are not able to meet their nutrient needs with whole foods alone. -Example: Individuals with lactose intolerance won't be able to meet their calcium needs from sources other than dairy products
Experimental research
__________________ ___________ involves at least two groups of subjects -Sample size must be adequate to support results.
Anthropometric
__________________ data measures body size or body composition
Carbohydrates
______________________ Are the Primary Energy Source
just the mineral
composition of minerals
Phytochemicals, zoochemicals, and fiber
other dietary compounds beneficial to health:
resist
other gene variants enhance our ability to _______ chronic disease
Carbohydrates,Fats (lipids),Protein,Vitamins,Minerals, Water
the six categories of nutrients
heart disease, cancer, stroke, diabetes
top 4 leading causes of death in the U.S
coenzymes
—they help enzymes catalyze reactions in the body