Nutrition Ch. 1

how many essential nutrients?

45

carbohydrates calorie per gram

4g

proteins calorie per gram

4g

alcohol calorie per gram

7g

lipids calorie per gram

9g

Nutrigenomics

The study of how diet affects genes and how genetic variation can affect the impact of nutrients on health

non-nutrient that is energy-yielding

alcohol

how do we make food choices?

availability cultural family background social acceptability personal preference psychological and emotional factors health concerns

fiber

carb. but does not provide energy

energy-yielding nutrients

carbohydrates lipids proteins

organic nutrients

carbohydrates lipids proteins vitamins

6 classes of nutrients

carbohydrates lipids proteins water vitamins minerals

nutrients

chemical substances in foods that provide energy and structure and help regulate body processes

lipids

concentrated form of energy; triglyceride; along with protein, make up membranes that surround cells

malnutrition

consuming either too much or too little of one or more nutrients of energy

factors to consider when evaluating a study:

does it make sense what's the source based on good science stood the test of time

macronutrients

energy-yielding nutrients; needed in the body in large amounts each day to provide energy to the body

true about the scientific method

experimental results may or may not prove the hypothesis

peer-reviewed

experts will review experiment to make sure it is well-conducted and results interpreted fairly before publication

placebo

fake medicine or supplement used to disguise the control and experimental groups

protein

form ligaments, tendons, cell membranes, help speed up or slow down metabolic reactions

enriched

grains have thiamin, ribotiavin, niacin, iron, and folic acid added

experimental group

group of particpants who undergo the treatment being tested

fortified

have nutrients added

top 3 leading nutrient-related cause of death in U.S

heart disease, stroke, cancer

energy-yielding

include carbohydrates, proteins, and fats

why moderation is important:

limiting portion sizes and choosing nutrient-dense foods to balance calories consumed with calories expended

nutrient density

measure of the nutrients a food provides compared to its energy content

kilocalorie

measures amount of energy

essential

must be provided in the diet

double-blind study

neither participants nor researchers know whose in control or experimental groups

why a varied diet is important:

no one food can provide all of the nutrients the body needs

how to choose a healthy diet

nutrient-density variety balance moderation

micronutrients

provide no energy to the body but are necessary for proper functioning of the body; small amounts are good for health and found in fresh foods

most valuble source of nutrient information

registered dietitian

nutrition

science that studies the interactions between living organisms and food

epidemiological study

study of the diet, health, and disease patterns; does not determine cause and effect

phytochemicals

substances not necessary for life but have health-promoting properties and come from plants

this is true about the typical U.S diet

sugar beverage intake is high

clinical trial/intervention study

tests observations and hypothesis that arise from epidemiology; it actively intervenes in the lives of a population and examines the effect of this intervention

control group

used as a basis for comparison

energy

used to maintain body functions and fuel physical work

Dietary Supplements contains one or more of the following

vitamins, minerals, plant- derived substances, amino acids, or concentrates or extracts.

a balanced diet includes:

whole grains fruits vegetables