Nutrition 400 Module 1 exam
what reference values are on the nutrition facts panel and provide consumers a benchmark with which
% daily value
advantages of epidemiological studies
- explore complex interactions before underlying casual nature is understood -personnel don't require extensive technical lab training
Who is the nutrition expert?
-Registered Dietitians (RD or RDN) -advanced degree in nutrition or related fields -government agency -research institutions
Nutrition is the study of:
-actions of food chemicals on the body -effects of food on health and disease risk factors affecting availabilty and choices -identifying components of food
cons of animal studies
-applicable to humans? -different environment - different physiology
pros of human studies
-can provide evidence that the relationship between two factors is casual in nature - directly applied to humans
cons of humans studies
-costly -time consuming -hard to control for cofounding factors -certain studies be unethical
problems with nutrition mis-information
-financial loss -failure to seek effective treatments -potential harms with harmful supplements, drug interaction, vulnerable population
famous epidemiological studies
-framingham heart study - national health and nutrition examination survey (NHANES) -Behavioral risk factor surveillance system (BRFSS)
Pros of animal studies
-lower genetic variability than in humans - easy to control environment
essentail nutrients
-must be provided exogenously - body either cannon make them - body cannot make in sufficient quantities
red flags with misinformation
-too good to be true -quick fix -scare tactics -testimonial or anecdotes -good vs. bad food -fake credentials -personal gain/advertisement
Steve buys a box of thin mints how many calories did he consume if he ate the whole box? (4 cookies = 160 cal/8 serving per container)
1280 cal
the acceptable macronutrient distribution range (AMDR) recommends that 45% to 65% of total calorie intake come from carbo hydrates. If Karl consumes a 3000 kcal diet how many kcals should be obtained?
1350-1950
danger zone
40-140 degrees 2 hours continuous or 4 hours accumulated time
a meal you had from a restaurant contained about 1,000 calories. how many additional kcals would 11 grams of alcohol add to your meal?
77
Alcohol
7kcals/gram
jill is making brownies. Of the 2,000 total calories for the entire pan of brownies, 40% come from fat. How many grams of fat are there in the pan of brownies?
89 grams
what effect does social media have on nutrition?
90% of influencers provide inaccurate or untrustworthy information
MyPlate
A food-group plan that provides practical advice to ensure a balanced intake of the essential nutrients.
Dietary Reference Intakes (DRIs)
A set of nutritional reference values for the United States and Canada that applies to healthy people.
What is mandatory on food labels?
Statement of identity manufacturers name and address amount in package ingredients potential allergens nutrition facts panel
identify the correct statement regarding the FDA purview of claims on food labels
Structure and function claims are not evaluated or regulated
organic practices prohibited
Synthetic pesticides, fertilizers hormones , antibiotics Genetic modification Irradiation
New Nutrition Facts Label
allows consumers to make informed food choices 1. start with serving size 2. check calories 3. limit fats, cholesterol and sodium 4. protein, vitamin D, and potassium 5. % daily value
food deserts
an area where there are limited access to affordable and nutritious food
nutrition related diseases
anemia, obesity, vitamin defiences, toxicities, diabetes
in vivo
animal studies
the USDA MyPate icon designates portion sizes by using a dinner pate as a visual. Where should fruits and vegetables be placed?
as half of the plate
clinical
assess signs and symptoms that might indicate malnutrition nutrition focused examine ex: blood pressure, appearance of skin most subjective - but cannot quantify exact level of nutrient deficiencies
environemental
assessment of individuals socio-economic status, living situation, build envio ex: education, family, income potential barriers to healthy diet
biochemical
assessments involving blood, urine, feces, or tissue concentrations ex: blood glucose, urinary protein least variability - no single blood test can accurately measure nutritional status
which dimension of food security is defined as adequate food production, sticks, and distribution for entire populations at the regional, national, and international levels?
availability
gene
basic unit of heredity that directs growth and development of the body
why do our food choice matter?
because it's important to nourish our bodies to keep us healthy
Undernourishment
becomes chronic sufficient calories are not consumed on a regular basis to lead a normal, active lifestyle
a blood triglyceride level would be an example of which of the following types of nutritional assessment?
biochemical
Diabetes
blood glucose impairment
Benefits of epidemiological studies
can assess complex interactions among genetic, behavioral, and environmental factors
nonessential nutrients
can be made up endogenously in amounts to satisfy physiological requirements
limitations of epidemiological studies
cannot prove causations subjects may not be representatives of the population
intake percentages
carbo: 45-65% protein: 10-35% fat: 20-35%
Macronutrients
carbohydrates, proteins, and fats(lipids) water > 1gram/day
One of the limitations of epidemiological studies is that results cannot be interpreted as
cause and effect
experimental
cell < animal studies < human studies must have treatment and manipulation - randomized controlled trial (RTC)
la vitro
cell culture
cause and effect
change in one variable causes a change in another variable
what is the leading cause of death in the US
chronic disease - heart disease
health claims
claims on the label that describe a relationship between a food or dietary compound and a disease or health-related condition must be approved by FDA must always use "may" or "might" not allowed on products containing high amounts of sodium, total and saturated fat or cholesterol ex: Adequate calcium throughout life may reduce the risk of osteoporosis
structure/function claims
claims on the label that describe how a nutrient or dietary compound affects the structure or function of the human body not reviewed by the FDA cannot make link to disease if health related condition ex: "calcium builds strong bones"
lipids
composed of C,H and some O major form of stored energy (kcal/g) triglyceride fatty acid (avocados, oil, peanut butter)
Carbrohydrates
composed of C,H,O -(4kcal.g) primary source source of energy for the body (ex: pasta, bread)
proteins
composed of C,H,O,N R group - changes with every amino acid (4kcal/g) support tissue growth, repair, maintenance -ex: meat, fish,eggs
Pros of nutritional assessment
comprehensive useful to measure progress and change
nutrition and disease risk
connection to foods we eat and our overall health -correlates to disease health
nutrient density
contain high nutrient levels relative to calorie content
What influences our food choices?
culture/environment, taste, advertising, price
osteroporosis
decreased bone density and mass
nutrient content claims
describes the level of a nutrient or dietary substance in a product using terms such as "good source", "high", or "reduced" apply only to DV% regulated by FDA "fat free"
bomb calorimeter
determines energy we eat in our food
infectious disease
disorders caused by an organism
Cardiovascular disease
disorders to the heart and blood vessels
how often are the DGA revised
every 5 years
Overnutrition
excess energy or nutrients obesity
Is the following study design epidemiological (observational) or experimental? Determine the effect of zinc supplements on young adults' susceptibility to the cold virus by providing one group of young adults a zinc supplementation and the other a placebo.
experimental
the intended audience of the DGA included the general public (T/F)
false
what are nutrients?
food provides nutrients -chemical substances that provide nourishment essential for growth and development as the maintenance of proper body functioning
energy density
foods that have high calorie content relative to weight
exogenously
from the diet
Percent Daily Value (%DV)
generic nutrient standard on nutrition facts panel *shows how much that serving is contributing to the intake of the nutrients established by FDA designed for 4 years of age or older 5% or less is low 20% or more is high not required for protein
adequacy
getting enough without getting to much
what if our choices are limited?
going to affect what food we consume
what type of food claim is this: Diets low in saturated fat may reduce the risk of heart disease
health claim
Hypertension
high blood pressure
Acceptable Macronutrient Distribution Range (AMDR)
how much of those calories should come from different macronutrients
Anthropometric
human measurement ex: height, weight, circumference measures easy to obtain and reliable cannot assess macro/micronutrient intake
chronic disease risk reduction intake (CDRR)
identifies nutrient intakes that are expected to reduce chronic disease risk
food borne illness
illness transmitted by food
endogenously
in the body
malnutrition
inadequate nutrition from poor diet or inadequate absorption of nutrients
risk factor
increase the chances of developing a disease
nutritional adequacy
individual nutrient needs are met
food borne illness symptoms
inflammations of gastrointestinal tract lining nausea, vomiting, diarrhea
minerals
inorganic substances yields no energy regulates physiological processes
Government agencies
institute of medicine (IOM) subdivision that put pt DRIs accepted guidelines
energy
kcal = measurement kcal - 1000 cal Calorie - kcal = 1000 cal C - 1 kilocal - 1000 cal
one ____ is the heat need to raise the temp of 1 kilogram of water by 2 degree C
kilocalorie
Ingredients on food label
listed in descending order measured by weight
food additives are used to:
maintain or improve safety and freshness, improve taste, texture and appearance and improve or maintain nutritional value
primary malnutrition
malnutrition from diet alone
Body Mass Idex
measure if an adult's weight in relation to their height
8 main allergies
milk eggs fish shellfish tree nuts peanuts wheat soybeans
healthy eating
moderation, balance, variety and adequacy
bacteria
multiply in food under favorable conditions
a nutrient can be considered essential if what?
must be consumed via the diet
moderation
no good or bad foods how you fit it in your diet
conditionally essential
non-essential nutrients can become essential
6 most common pathogens
norovirus salmonella clostridium perfringens shigella campylobacter staphylococcus aurues
Undernutrition
not consuming enough calories or nutrients to be healthy
variety
not cutting out food groups
fortification
nutrients absent originally then added to prevent deficiencies
enriched
nutrients are present originally, lost in processing and then but back in
cons to nutritional assessment
nutritional sign/symptoms are not specific many deficiencies take long time to develop subclinical disease difficult to assess
epidemiological
observational nutrition study that observes the association between variable in a population (variables are neither manipulated or controlled)
Virus
only multiply inside the living cells of a host
in the US there are serval widely sold, common genetically engineered foods. These include all the following except
organic apples
which of the following is a benefit of GMOs?
pesticide use is decreased
The leading cause of death in 1900 in the US was _____ today it is _____
pneumonia and influenza; heart disease
secondary malnutrition
poor nutritional status caused by factors such as illness ie cancer
if everyone in this population ate the EAR for this nutrient which half is most likely to develop a deficency over time?
population at 50%
hypothesis generation
prediction about the relationship between variables
Ideal experimental design
randomized, controlled, double blind, placebo
Recommended Dietary Allowance (RDA)
recommendations for average daily amounts of essential nutrients that healthy population groups should consume over time individual intake goals for 97% of healthy populations require EARs
which pf the following food categories is associated with the greatest greenhouse gas emissions in the US food supply?
red meat
organic
regulated by FDA products must be at least 95% organic
vitamins
regulated physiological process fat vs water soluble need fat to be present to digest yields no energy
link between food deserts and health
relationship between food deserts and chronic diseases
Food allergen labeling and consumer protection act of 2004
requires food allergen labeling
which of the following are considered micronutrients
selenium and vitamins A,C, and E as well as B-complex and vitamins
which is a method to prevent food borne illness?
separate raw food, clean surfaces often, cook food to proper temp, and chill food properly
nutritional status
state or condition of one's nutrition
the scientific method
step 1: identify a problem to be solved step 2: ask a specific question step 3: generate a hypothesis step 4: design the experiment step 5: analyze results and publish
Nutrient Adequacy
sufficient intake of essential nutrients
added sugars
sugars and syrups that are added to food during processing or preparation
how can we promote food security?
sustainable food systems
Estimated Energy Requirement (EER)
the average dietary energy intake predicted to maintain energy balance in a healthy adult of a certain age, gender, weight, height, and level of physical activity consistent with good health calories are not a nutrient
Tolerable Upper Intake Level (UL)
the highest average daily nutrient intake level likely to pose no risk of adverse health effects to almost all individuals in a particular life stage and gender group
an organic label on food products means what?
the label may include the USDA organic seal and or organic claim
U.S. Food Assistance Programs
the national school lunch program the school breakfast program meals on wheels supplemental nutrition assistance program head start WIC
nutrition
the science of food and its components
how do we get answers about nutrition?
the scientific method
food insecurity
the state of being without reliable access to a sufficient quantity of affordable, nutritious food
nutritional genomics
the study of how food affects the gene expression
Why do we eat?
to fuel and nourish our body
Why study nutrition?
to understand the relationship between nutrition and disease -promote health, prevent disease and decrease risk of death
toxicities
too much of something
"Supports immunity and digestive health" is an example of structure/function claims
true
true or false: World Health Organization (WHO) reports that most of the world population live in countries where overweight and obesity lead to more deaths than underweight
true
true or false: high nutrient density means that one gets more nutrients from a lower amount of calories consumed?
true
true or false: perishable foods should never be left out more than two continuous hours
true
true or false: the first overarching guideline from the 2020 DGAs states "follow a healthy dietary pattern at very life stage"
true
true or false: up to 5% of total content of certified "organic" foods can be nonorganic ingredients
true
Cancer
uncontrolled growth and division of abnormal cells
Estimated that ______ is a significant leading factor leading to nearly half the deaths of children under the age of __
undernutrition; 5
Adequate Intake (AI)
used to assess nutrient adequacy when RDA is not set based on best data available
balance
variety and balance go hand in hand
What causes food-borne illness?
virus, bacteria, parasites, molds, prions
Micronutrients
vitamins and minerals < 1 gram/day
BMI equation
weight (kg) / height (m^2)
microorganism
↑ Temperature - pasteurization/canning Non-termal - irradiation
goals of organic farming
↑ solid and water quality ↓ pollution Safe, healthy livestock habitats Enable natural livestock behavior Promotes a self-sustaining cycle of resources
growth rate
↓ Temperature -Refrigeration, freezing ↓ Water -Drying, salting, sugaring, smoking ↑ Acidity - fermentation & pickling
Benefits of GMOs
Increase vitamin and/or a phytochemical content of foods Improved taste or texture of foods Disease - and drought-resistant plants that require fewer environmental resources (water, fertilizer, and so forth) Increased supply of food with reduced cost and longer shelf life Faster growing plants and animals Food with more desirable traits, such as potatoes that absorb less fat when fried Medicinal food that can be used as vaccines or other medications
What is hunger?
An uncomfortable/painful physical sensation caused by insufficient consumption of dietary energy (calories)
Step 5 of Scientific Method
Analyze data and publish -accept of reject hypothesis -ask new question
obesity
BMI of 30 kg.m2 or higher
nutritional assessment
Comprehensive process to evaluate nutritional health collections and interpretation of data
Estimated Average Requirement (EAR)
Estimated amount of a nutrient per day at which the needs of 50% of the population will be met.
Dietary
Examines dietary patterns to quantify nutritional intake ex: FFQ, food diary, 24 hr recall not validating tools for specific populations
1990 nutrition labeling and education act
FDA authority a standardized "nutrition facts" panel standard portion size provide details of nutrient content and ingredients
water
H,O majority of body (consume largest quanitites) yields no energy
What is the first step in the scientific method
Make an observation
Jelly Bean Rule
Manufacturers can't add nutrients to certain foods then claim the product is "healthy"
risks of GMOs
Modified plants or animals may have genetic changed that are unexpected or harmful Modified organisms may interbreed with natural organisms and outcompete them, leading to extinction of the original organism or to other unpredictable environmental effects Plants may be less resistant to some pests and more susceptible to others GMOs may cause food plants to produce proteins that may be allergenic in some people
food security
People's ability to access sufficient, safe, nutritious food to maintain a healthy and active life.
Which DRI ensure that an individual has an adequate intake of a nutrient
Recommended dietary allowance (RDA)
solid fats
Solid fats are fats that are solid at room temperature, like butter and shortening.
what is the first step to ensuring food safety?
Wash hands and surfaces often
Tasha is looking to learn more about postpartum nutrition to support her recovery and new baby. Which of the following websites would likely provide her with the most credible information?
Womenshealth.gov
which of the following will be LEAST suspectable to a serious illness when exposed to food-borne pathogen
a 25 year old man
Correlation
a change in one variable is related to a change in the other variable
malnutrition is best described as?
a state of nutritional imbalance, inadequate intake of calories or nutrition, excessive intake of calories or nutrition
genetic modification
a technology that changes the genetic material of a living organism
