Nutrition Ch 1

What is the 2008 Physical Activity Guideline for Americans?

"physical activity is safe for almost everyone and the health benefits of physical activity far outweigh the risks... for all individuals, some activity is better than none"

List four types of research designs used to test hypotheses.

1. Epidemiological 2. Animal 3. Cell Culture 4. Human: case control and clinical trial

List the fat-soluble vitamins:

A, D, E, K

Where can people find reliable information about nutrition (according to the textbook)?

Academy of Nutrition and Dietetics Registered dietitians Physicians USDA National Agriculture Library and the Food and Nutrition Information Center U.S. Department of Health and Human Services

List the water-soluble vitamins:

B vitamins and vitamin C

the two primary types of experiments used to test hypotheses in humans?

Case control study and clinical trials are the two primary types of experiments used to test hypotheses in humans. Case control study: small-scale epidemiological studies in which individuals who have a condition are compared with similar individuals who do not have the condition Clinical Trials: controlled studies where some types of intervention is used to determine its impact on certain health parameters

explain cultural influence

Cultural influences - strong influence on food - eating is the primary way of initiating and maintaining human relationships - culture defines attitudes toward foods - food has symbolic meaning related to traditions, social status, and health

explain environmental influence

Environmental - people, location, and climate influence - economics: types of foods purchased and the percentage of income used for food are affected by total income - lifestyle: eat a lot of prepared foods away from home because of fast-paced society and budget - Availability: poor access to healthy, nutritious foods

Define health and explain how nutrition and physical activity contribute to health.

Health: a state of complete physical, mental, and social well-being and not merely the absence of disease or infirmity behavioral and environmental factors are the main contributors to overweight and obesity; they provide the greatest opportunity for prevention and treatment physical activity plays a significant role in long-term weight management nutrition contributes to health by serving as energy sources, structural components, and regulators of metabolic processes

lipid fx

Lipids provide structure for body cells, carry fat-soluble vitamins, and are a fuel source for the body.

protein fx

body proteins help build and maintain body structures and regulate body processes 4 kilocalories per gram of protein.

Which nutrients supply energy?

carbohydrates proteins lipids

What chemicals make up lipids?

carbon, hydrogen, and oxygen

What chemicals make up proteins?

carbon, nitrogen, hydrogen, and oxygen

Know the energy value from metabolizing 1 gram of each of the following macronutrients (carbohydrate, protein, and fat) and how estimates of energy available in food is calculated.

carbs: 4kcal/g protein: 4kcal/g fats: 9kcal/g grams of fat x 9 = fat cals

As a group, what do the minerals do for the body?

contribute to body structures and to regulate processes such as fluid balance

Lipids refer to...

fats and oils (triglycerides), cholesterol, phospholipids.

List examples of dietary sources of lipids:

fats and oils, meats, dairy products 9 kilocalories per gram of lipid.

What is the most commonly consumed grain, meat, and vegetable in the American Diet?

grain: white bread meat: beef vegetable: potato

Are minerals "inorganic" or "organic" substances?

inorganic substances

What is the unit used to express the potential energy in food?

kilocalories

Which nutrients contribute to cell and body structure?

lipids proteins minerals water

Which nutrients regulate body processes?

lipids proteins vitamins minerals water

List examples of foods that provide dietary proteins:

meats, dairy products, legumes, vegetables, and grains

Define "nutrient" and explain the difference between essential and nonessential nutrients.

nutrient --> any substances in food that they body can use to obtain energy, synthesize tissues, or regulate functions; essential chemicals Essential nutrients vs. nonessential nutrients - essential nutrients --> substances that must be obtained in the diet because the body either cannot make them or cannot make adequate amounts of them - nonessential nutrients --> nutrients that can be made by the body

Are vitamins "organic" or "inorganic" compounds?

organic compounds

What is the difference between an "organic" chemical structure and an "inorganic" chemical structure?

organic: any compound that contains carbon inorganic: any substance that does not contains carbon

three general functions of nutrients in the body? Know which functions each macronutrient provides.

provide energy, structural components, and regulate metabolic processes. Functions of nutrients in the body: - supply energy to power muscle contractions and cellular functions - help regulate body processes such as blood pressure, energy production, and temperature - help provide structure to bone, muscle, and other cells Macronutrients - carbohydrates: energy source - proteins: energy source, structure, regulation - fats: energy source, structure, regulation

What do vitamins (as a group) do for the body?

regulate body processes and help to keep organs and tissues functioning and healthy

Understand the variety of factors that affect food choice such as sensory, cognitive, environmental, and cultural influences.

sensory, cognitive, environmental, availability, cultural influences

List the macrominerals:

sodium, chloride, potassium, calcium, phosphorus, and magnesium

What are the sensory influences including taste?

taste, texture, and smell

lipids

triglycerides (fats and oils), cholesterol and phospholipids --> provides cell structure, carry fat-soluble vitamins, and starting material for hormones - organic: carbon, oxygen, and hydrogen - functions: energy source, structure, and regulation - food sources: fats and oils, meats, dairy products

Is vitamin supplementation necessary in a well-balanced diet?

when choosing a well-balanced diet usually makes vitamin supplements unnecessary; taking large doses of vitamin supplements can be harmful

What are three important elements in a modern clinical trial and what are the advantages of this type of study design? What are the drawbacks to these types of studies?

*Random assignment to groups* Advantages: reduces the risk of introducing bias into the experimental or control groups; it "evens the play field" Drawbacks: the temptation to ignore the random group assignment procedures *Use of placebos* Advantages: reduces bias because subjects do not know if they have received the placebo or medication Drawbacks: "the politeness effect"- the patient, in order to please the doctor, might report benefit when no benefit has occurred *Double-blind method* Advantages: reduces the possibility that researchers will see the results they want to see even if these results do not occur; unbiased experiment which gives an accurate idea of the benefits of a drug Drawbacks: extra time and expense of administering a double-blind study

Describe the typical American diet.

- eating many processed foods - eating too little of the nutrient-dense foods identified by nutrition experts - eating habits do not always reflect healthful food choice knowledge - melting pot of cultural contributions

minerals

- macrominerals and trace minerals (microminerals) - functions: structure and regulation - food sources: all food groups - simple inorganic - macrominerals --> sodium, chloride, potassium, calcium, phosphorus, and magnesium - trace minerals --> iron, zinc, copper, manganese, molybdenum, selenium, iodine and fluoride

proteins

- made of amino acids - organic: carbon, nitrogen, oxygen, hydrogen - functions: energy source, structure, regulations, used for energy - food sources: meat, diary products, legumes, vegetables, grains - makes body proteins - body proteins help build and maintain body structures and regulate body processes

water

- most important nutrient - functions: structure and regulation - food sources: beverages and foods - roles: temperature control, lubrication of joints and transportation of nutrients and wastes - body is 60% water - hydration - body can make fraction amount of water

vitamins

- organic: carbon, hydrogen, nitrogen, oxygen, phosphorus, sulfur - fat-soluble: A,D,E,K - water-soluble: B vitamins, vitamin C - functions: regulation of body processes - food sources: all food groups - help to keep organs and tissues functioning and healthy - extract energy from carbs, fats, and proteins

Define nutrition.

- science of food and their components (macronutrients/micronutrients/other substances); relationship to health/disease; processes within the body; social, economic, cultural, and psychological implications of eating

carbs

- sugars and starches - organic - made of carbon, hydrogen, and oxygen - converts most dietary carbs to glucose (simple sugars) - function: major source of energy for cells and tissues - food sources: grains, vegetables, fruits, dairy products

Overweight and obesity result from a number of factors. What are the two main factors contributing to overweight and obesity? Describe how changing these factors could lead to improvements in public health. (Consider both health risks from overweight/obesity and the leading causes of death in the United States.)

1. behavior (too many cals, not enough exercise) 2. environment (barriers to active lifestyle)

List the six classes of nutrients three general functions?

1. carbohydrates 2. lipids 3. proteins 4. vitamins 5. minerals 6. water 1.to supply energy 2. to regulate body processes 3. to contribute of cell and body structure

1. What chemicals make up carbohydrates? 2. List examples of foods that are carbohydrates: 3. glucose significance 4. energy content?

1. carbon, hydrogen, and oxygen 2. sugars and starches in grains, vegetables, fruits, and dairy products 3. glucose is an energy source from carbohydrates that circulates the body and supplies energy to cells, tissues, and the brain. 4. 4kcal/g

List the 10 red flags of Junk Science.

1. recommendations that promise a quick fix 2. dire warnings of danger from a single product or regimen 3. claims that sound too good to be true 4. simplistic conclusions drawn from a complex study 5. recommendations based on a single study 6. statements refuted by reputable scientific organization 7. lists of "good" and "bad" foods 8. recommendations made to help sell a product 9. recommendations based on studies not peer reviewed 10. recommendations from studies that ignore differences among individuals or groups

explain cognitive influence

Cognitive - not aware of nutrition information and values - mixed messages about foods

Define disease and describe the difference between acute and chronic disease.

Disease: an impairment of the normal state of the living animal or plant body or one of its parts that interrupts or modifies the performance of the vital functions Acute disease are short-lived illnesses that arise and resolve quickly chronic disease are diseases with a slow onset and long duration

Define disease and understand the difference between acute or chronic disease.

Disease: an impairment of the normal state of the living animal or plant body or one of its parts that interrupts or modifies the performance of the vital functions Acute disease are short-lived illnesses that arise and resolve quickly chronic disease are diseases with a slow onset and long duration

What is the difference between fat-soluble and water-soluble vitamins?

Fat-soluble: absorbed and transported in the body; are stored in larger quantities Water-soluble: involved in metabolic pathways

What is the difference between a "macromineral" and a "micromineral"?

Macromineral: major minerals required in the diet and present in the body in large amounts Micromineral: present in the body and required in the diet in relatively small amounts

List the macronutrients and explain why they are called "macronutrients". List the micronutrients and explain why they are called "micronutrients"

Macronutrients: nutrients that are needed in relatively large amounts in the diet macronutrients: carbohydrates, proteins, and lipids Micronutrients: nutrients that are needed in relatively small amounts in the diet Micronutrients: vitamins and minerals

Understand "why we eat the way we do".

Personal Preferences - sensory influences - habits - comfort/discomfort foods - advertising and promotion - food and diet trends - social factors - nutrition and health factors Environment - economics - lifestyle - availability - cultural influences - religion - social-ecological model The American Diet

Briefly explain the difference between a primary information source and a mass media source.

Primary information source: professional journals in print and on the Internet Mass media source: nightly new bits, "instant books," unattributed Internet sites

explain sensory influence

Sensory - contribute to personal preferences - flavor - texture, color, moisture, temperature - sweet, sour, bitter, salty - glutamate

Understand how the scientific process applies to nutrition.

study designs used in nutrition research: epidemiologica, animal, cell culture, human case studies scientific method: observation, hypothesis, experimentation, publication, more experiments, and theory publishing experimental results controlled variables, experimental variables, results, and conclusion

What are body proteins made from and what do they do for the body?

the amino acids that we get from dietary protein combine with the amino acids made in the body to make hundreds of different body proteins