Nutrition Midterm Chapter 1
What are 3 key factors that determine whether a substance is an essential nutrient
1. A deficiency disease occurs 2. The missing nutrient is added 3. After scientists identify the nutrient's specific roles in the body, they can explain why the abnormalities occured
Calories from carbs
4 kcal/gram
Calories from protein
4 kcal/gram
Calories from alcohol
7 kcal/gram
Calories from fat
9 kcal/gram
A person weighs 1871bs, how many kilograms do they weigh?
A 1871bs person weighs 85kg. Divide 187 by 2.2.
Calorie
Amount of energy needed to raise temperature 1 gram of water 1 degree C
Empty calorie foods
Bacon, candy, pastries, chips, sugar sweetened drinks
Energy/nutrient dense foods
Broccoli, leafy greens, fat-free milk, lean meats
Water provides
Chemical reactions, maintenance of fluid balance, body temp, elimination of waste, transportation of substances
Lipids provide
Energy, cellular development, regulation of body processes, absorption of certian vitamins
Proteins provide
Energy, production of structural components, cellular developement, regulation of body processes, immunefunction and fluid balance
All nutrients must be supplied by the diet because they cannot be made by the body
False
Milk, carrots, and bananas are examples of perfect foods that contains all nutrients
False
Proteins are the most Essential class of nutrients
False
Vitamins are a source of energy
False
There are 4 classes of nutrients: proteins, lipids, sugars, and vitamins
False, carbs, proteins, lipids,vitamins,minerals, water
Identify at least 4 factors that influence your eating habits
Family, Education, occupation, income
10 leading causes of death that are diet related
Heart disease, cancer, stroke, type. 2 diabetes, etc.
How has Americans eating habits have changed since the 1970s
Less red meat, milk and yogurt and eggs, more fish, cheese, chicken, turkey, more grain and cereals,refined grains, not enough fruit,more than before but not enough, higher intake ot calories, added sugars and added fat
Measurement system used
Metric values
Key concepts of nutrition
Most naturally occurring foods are a mix of nutrients Variety can ensure nutritionally adequacy There are no good or bad foods All in moderation There is a sate intake range Food is the best source fornotrients and phytochemicals No one size fits all Nothing is a cure all Malnutrition includes under and over nutrition Nutrition is a dynamic science
Risk factor
Personal characteristic that increases the chances of developing a chronic disease
Main goal of healthy people 2020
Promote good health, reduce the risk of chronic disease
Minerals provide
Regulation of body processes
Vitamins provide
Regulation of body processes, maintenance of immune function
Photochemical
Substance made by plants
Dietary supplement
any product that is taken by mouth that can contain a dietary ingredient and is taken to supplement the diet by increasing total intake
Six major classes of nutrients
carbohydrates, lipids, proteins, vitamins, minerals, water
Carbs provide
energy
