Chapter 1: The Science and Scope of Nutrition, Nutrition Chapter 1- Science of Nutrition, Ch. 1 Summertime Quiz

Carbohydrates provide _____ kcal/gm

4

proteins provide ____ kcal/gm

4

what is the value of energy yielding food for carbohydrates?

4g

what is the value of energy yielding food for proteins?

4g

about ______ nutrients are considered essential

50

what is the value of energy yielding food for alcohol?

7g

Lipids provide ______ kcal/gm

9

what is the value of energy yielding food for lipids?

9g

What DRI value is expressed as a percent of total calories?

AMDR;

What are the ABCDE's of a nutritional assessment?

Anthropometric,biochemical, clinical, dietary, environmental

What are the 6 nutrients?

Carbohydrates, proteins, lipids, water, vitamins, minerals

Dietary excesses play a major role in promoting what type of diseases?

Chronic diesases

After gathering sufficient evidence to generate an _____ for a nutrient, that value is used to establish an RDA for the same nutrient

EAR

What DRI value is used in setting the RDAs?

EAR

T/F: Vitamins supply energy

False

______ _______ ________ is a report issued in 2010 by DHHS, Public Heath Servic that provides 10 year goals for improving health

Healthy people 2020

what are the leading causes of death in US that diet plays a role in? (6)

Heart disease, cancer, cerebrovascular disease (stroke), diabetes, alzheimers, kidney disease

Factors that affect our food choices 15

Hunger vs appetite, flavor, texture, appearance, culture, lifestyle, routines and habits, food cost and availability, environment, food marketing, nutrition concerns, knowledge and beliefs

How is energy measured in food?

Kilocalorie

________,___________, and _________ influence disease risk

Lifestyle, diet, genetics

What are the two essential unsaturated fatty acids?

Linoleic acid and linolenic acid

what are the 4 functions of water?

Lubricant, solvent, transportation medium, regulates body temperature

Water is classified as what type of nutrient ?

Macronutrient

What is the first step in the scientific process?

Make observations

Vitamines & Minerals are classified as what type of nutrients and why ?

Micronutrients; Required in small quantities

Although not nutrients, _____ are commonly found in fruits, vegetables, and whole grains and are beneficial to human health.

Phytochemical's

What chemicals provide health benefits and give plant foods their color, aroma, and flavor?

Phytochemicals

What are the subcategories of carbohydrates

Simple and complex

The results of many similar experiments must be consistent for a hypothesis to become a _____.

Theory

What is true of all nutrients, including both those that are essential and those that are not?

They are essential for body functions

What are the functional categories of nutrients (3)

Those that primarily provide energy, those that regulate body processes, those that promote growth and development and later maintenance

Which type of fatty acid should we avoid?

Trans fatty acids

What DRI values should NOT be used when planning your diet?

UL;

What are the limitations of nutritional assessment?

Unspecific symptoms and signs, signs and symptoms take long time to develop, long time between development and clinical evidence

What 9 vitamins make up water soluble vitamins? (B,B,BB,C,N,R,P,T)

Vitamin C and B complex (thiamin, riboflavin, niacin, B-6, pantothenic acid, biotin, folate, b-12

What class of nutrients are organic compounds that are required in small quantities?

Vitamines

What are the 4 fat-soluble vitamins

Vitamins A,D,E,K

placebo

a "fake" treatment

obesity

a condition characterized by accumulating excess body fat, generally associated with adverse health effects

nutrient deficiency

a condition resulting from insufficient supply of essential nutrients through dietary inadequac or impaired absorption or use

national health and nutrition examination survey (NHANES)

a group of studies designed to assess the health and nutritional status of adults and children in the United States

scientific method

a specific series of steps that involves a hypothesis, measurements and data gathering, and interpretation of results

malnutrition

a state of undernutrition or overnutrition caused by inadequate, excessive, or unbalanced intake of calories and/or essential nutrients

fats

a term for triglycerides, a subclass of lipids, that are the primary form of fat in our food and our bodies

water

an essential nutrient that has critical functions in the body

Much of what we know about human nutritional needs is generated from lab ______ experiments

animal

_______ _______ are used when it is unethical to conduct research on human model

animal model

a ______ _________ can be used when a disease in laboratory animals mimics a human disease

animal model

a ___________ assessment involves measuring various aspects of the body, including height, weight,

anthropometric

placebo effect

apparent effect experienced by a patient in response to a "fake" treatment due to the patient's expectation of an effect

How to evaluate Reliable source of nutritional information: (5)

apply basic nutrition principles, evaluate the claims critically, examine the scientific credentials or author, examine the study cited, beware of hype

a _________ assessment include the measurement of the concentrations of nutrients and nutrient by-products in the blood, urine, feces, and specific blood enzyme activities

biochemical

Proteins are the main structural material in the body, and components in ______, ______ ______, _________, and ________ _________

blood, cell membranes, enzymes, immune factors

Energy uses of Energy producing nutrients (5)

build new compounds, heat production, maintain ion balance with cells, perform muscular movements, promote nerve transmission

What are the 4 Macronutrients?

carbohydrates, proteins, lipids, water

Carbohydrates are made up of which elements

carbon, hydrogen, oxygen

a ________-_________ study studies when individuals with like characteristics with a disease are compared to those without disease

case-control

nutrients

chemical substances obtained from food that are essential for body function; needed for metabolism, growth, development, reproduction, and tissue maintenance and repair.

________ assessment is where health-case providers search for any physical evidence of diet related disease

clinical

__________ undernutrition: sign can be seen, ex: flaky skin.

clinical

phytochemicals (phytonutrients)

compounds found in plant foods that are physiologically active and beneficial to human health; not considered essential nutrients

carbohydrates

compounds made up of carbon, hydrogen, and oxygen atom that are found in foods as either simple sugars or complex carbohydrates (starch and fiber)

_________ assessments examine how often a person eats certain types of foods (called a food frequency), the types of foods eaten over a long period of time (food history), and typical intake, such as foods eaten in the last 24 hours or several days.

dietary

DSHEA stands for

dietary supplement health and education act of 1994

chronic disease

diseases that are generally slow in progression ad of long duration; e.g., heart disease and diabetes

a _______-_______ study studies participants who receive a treatment and those who receive a placebo. All parties involved are unaware who is in which group

double blind

__________ assessment provides information on the person's education and economic background.

environmental

a _________ study is the study of disease populations

epidemiological

It is observed that those who report the highest intake of added sugars in their diet are at an increased risk of developing diabetes and heart disease. What kind of study is this?

epidemiological study

substance essential for health that the body cannot make or makes in quantities too small to support heath.

essential nutrient

estimated energy requirements (EER)

estimated number of calories per day required to maintain energy equilibrium in a healthy adult; this value is dependent on age, sex, height, weight, and level of physical activity

adequate intake (AI)

estimated value for recommended daily nutrient intake level used when there is insufficient evidence to determine a specific RDA

overnutrition

excess intake or imbalance of calories and/or essential nutrients relative to need that results in adverse health effects

______-_______ vitamins are more easily stored in the body, and therefore greater risk of toxicity

fat-soluble

______-________ vitamins have to bind to fat in order to be absorbed, and will travel to and store in fatty tissues

fat-soluble

Triglycerides are made up of __________ ______ and ___________-

fatty acids and glycerol

registered dietitian

food and nutrition expert who has met the minimum academic and professional requirements to qualify for the credential

What are the 4 primary food sources of carbohydrates?

fruits, vegetables, grains, and beans

_________ _________ increase risk for some diseases

genetic mutations

helping people attain high-quality, longer lives free of preventable disease, disability, injury, and premature death are the main objectives of?

healthy people 2020

undernutrition

inadequate nourishment caused by insufficient dietary intake of one or more essential nutrients or poor absorption and/or use of nutrients in the body

__________ DOES NOT contain carbon atoms bonded to hydrogen atoms in the chemical structure.

inorganic

minerals

inorganic individual chemical elements obtained through foods that are essential in human nutrition

what are the 4 trace minerals? (CISZ)

iron, zinc, copper, selenium

A peer-reviewed paper is one that:

is critiqued by other scientists who publish in the same area of research

_______ is the amount of heat energy it takes to raise the temperature of 1000 g of water 1 degree.

kilocalorie

any calorie on a food label is a _________

kilocalorie

proteins

large molecules consisting of carbon, hydrogen, oxygen, and nitrogen assembled in one or more chains of amino acids

______ is a fatty tissue that can collect and store fat soluble vitamins

liver

Nutrients needed in large amounts are called

macronutrients

______ minerals are required in gram amounts

major

Scientific method in field of nutrition (6 steps)

make observation and ask questions, generate hypothesis, conduct research experiments, other scientists evaluate findings and publish, follow up experiments to confirm or extend finding, accept or reject hypothesis

Undernutrition and over nutrition are both considered _________-

malnutrition

nutrients needed in small amounts are called

micronutrients

a _____________ study studies the changes in health of people who move from one place to another

migrant

research approaches to learn more about nutrition

migrant studies, cohort studies, case control studies, double-blind studies

____ work in groups of one or more of same atoms (sodium or potassium), or as mineral combinations (calcium with phosphorous compounds found in bones)

minerals

______ are inorganic compounds required for body functions

minerals

________ cant be destroyed during cooking and yield no energy, but are required for body functions such as nervous, skeletal, and water balance)

minerals

What are the 3 functional nutrients that provide energy?

most carbohydrates, proteins, most lipids (fats and oils)

What elements do proteins contain? (4)

nitrogen, carbon, hydrogen, oxygen

essential nutrients

nutrients that must be supplied through food because the body itself cannot produce/synthesize sufficient quantities to meet its needs

_____ is the nutrients and the substances therein; their action, interaction, and balance in relation to food and disease

nutrition

_______ is the process by which the organism ingests, digests, absorbs, transports, utilizes and excretes food substances.

nutrition

_________ is the "science of food"

nutrition

what are the nutritional health statuses? (3)

optimal (desirable) undernutrition, overnutrition

_______ contains carbon atoms bonded to hydrogen atoms in the chemical structure

organic

vitamins

organic compounds that are required in small quantities for specific functions in the body

All vitamins are ________, and there are ____ known essential vitamins

organic, 13

Before results are published, work is critically reviewed by other scientists familiar with the subject

peer review

the objective of a ________ ______ is to ensure the most unbiased, objective findings from carefully designed and executed research studies are published.

peer review

__________ are plant foods that come from vegetables, fruits, and whole grains

phytochemicals

_________ and _________ are physiologically active compounds in foods that provide benefits but are not essential nutrients

phytochemicals, zoochemicals

the _________ ___________ is when participants feel better or improve simply because they are in a study or receiving a new/different drug treatment (even if its not the actual new drug or treatment being studied)

placebo effect

_____ are formed by the bonding of amino acids

proteins

_______ are the main structural material in the body, and are the components in blood, cell membranes, enzymes and immune factors

proteins

What are the 5 functional nutrients that promote growth and development

proteins, lipids, some vitamins, some minerals, water

what are the 5 functional nutrients that regulate body processes

proteins, some lipids, some vitamins, some minerals, water

dietary reference intakes (DRI)

reference values for vitamins, minerals, macronutrients, and energy that are used to assess and plan the diets of healthy people in the United States and Canada

A chemical found in food that helps to reduce inflammation in the body is

resveratrol

What are the 5 major minerals (CPCPS)

sodium, potassium, chloride, calcium, phosphorus

Criteria for determining essential nutrients (3)

specific biological function, removing it from the diet leads to decline in human biological function, adding the original substance back before permanent damage occurs restores biological function to normal.

kilocalories (kcal)

standard unit to measure energy provided by food

Where do complex carbohydrates (polysaccharides) come from (5)

starch, glycogen, potatoes, legumes, fiber

_______ undernutrition: developing but signs not noticeable yet (no overt signs)

subclinical

___________ do NOT require FDA approval and do NOT need to be proven effective if "reasonably safe" with a history of use

supplements

_______ is when change in bodily function is not necessarily apparent

symptom

Where do the 4 simple carbohydrates come from?

table sugar (sucrose), blood sugar (glucose), fruit sugar (fructose, and milk sugar (lactose)

micronutrients

term used to describe nutrients essential in our daily diet to maintain good health, but required only in small amounts; e.g., vitamins and minerals

macronutrient

term used to describe nutrients that we require in relative large daily amounts, e.g., carbohydrates, proteins, water, and fats.

estimated average requirement (EAR)

the average nutrient intake levels estimates to meet the daily requirements of half of the healthy individuals for the different sexes and life-stage groups

energy

the capacity to do work; obtained through the breakdown of carbohydrates, proteins, and fats in foods and beverages

tolerable upper intake level (UL)

the maximum amount of nutrient allowed that has been proven to have no risk of side effects

acceptable macronutrient distribution range (AMDR)

the range of energy intakes that should come from each macronutrient to provide a balanced diet

recommended dietary allowance (RDA)

the recommended nutrient intake levels that meet the daily needs and decrease risks of chronic disease in almost all healthy people for different sexes and life-stage groups

nutrition

the study of dietary intake and behavior as well as the nutrients and constituents in food including their use in the body and influence on human health

overnutrition leads to ________ or _______ (excess energy nutrients)

toxicity, obesity

______ minerals are required in amounts less than 100 mg daily

trace

______ are the key energy source and fat storage in our bodies

triglycerides

_______ are great for energy because they have more bonds to break

triglycerides

_________ are lipids that are a major form of fat in food

triglycerides

_________ enable chemical reactions and provide no usable energy

vitamins

what are the 2 micronutrients?

vitamins and minerals

_________-________ vitamins tend to stay in water compartments in the body like the blood.

water soluble

______-________ vitamins are more easily excreted from the body via kidneys/urine

water-soluble

_______-_________ vitamins are easily destroyed by cooking

water-soluble

which macronutrient is required in the largest quantity, and where does it come from?

water; beverages and foods, and metabolism

__________ come from foods of animal origin, such as fish, omega 3 fatty acids, and probiotics

zoochemicals