Nutrition Chapter 1

The National Health and Nutrition Examination Survey

(NHANES) Series of surveys that evaluate the nutritional status of Americans of all ages

Phytochemicals

- Nonnutritive plant chemicals found in foods that reduce risk for developing chronic diseases -In foods, 900 different phytochemicals -Work with other nutrients in foods to offer disease-fighting characteristics

Excess intake (american diet)

-Added sugar(16 percent of daily total kcal intake) -Sodium -Saturated fat

Kilocalorie (kcal) or Calorie

-Amount of energy required to raise the temperature of 1 kilogram of water 1 degree Celsius -Used to express the measurement of energy in foods -1 kilocalorie is equal to 1,000 calories (lowercase "c"). -Calorie (uppercase "C") is used on nutrition labels to -express the energy content of food.

placebo

-An inactive substance administered to a control group during an experiment

Time and Convenience

-Average time spent preparing a meal (including cleanup) is less than 30 minutes. -Supermarkets are providing prepared foods and partially prepared foods. -People eat out more today than they did a few decades ago.

Credible Nutrition Research

-Basic scientific knowledge about nutrition is more consistent. -Sound advice is based on a consensus of multiple research findings

Nonessential nutrients

-Can be made in sufficient quantities in the body to meet the body's requirements and to support health

functions of protein

-Contribute the basic building blocks (amino acids) that are used to synthesize, grow, and maintain tissue -Primary source of tissues in muscle, bones, and skin -Participate as neurotransmitters -Play a role in the immune system -Act as enzymes -Energy source, but not a primary energy sou

Habits and Emotions

-Daily routine and habits affect when and what you eat. -Emotions can sometimes drive food choices

Laboratory experiment

-Done within a lab setting -May use animals

Social Life and Trends

-Eating with others creates social bonds and influences food choices and amount eaten.

Culture and Environment

-Environmental factors affect the type and amount of food eaten. -Living environment -Availability and accessibility

Micronutrients

-Essential nutrients the body needs in smaller amounts -Vitamins and minerals

Observational research

-Explores factors in two or more groups to determine the relationship between a disease or health outcome -ex: Epidemiological research

Cost

-Fast foods are often cheaper or perceived as cheaper than nutritious foods and are selected more often. -Excess fast food consumption increases risk for obesity. -Individuals purchase nutritious foods when offered at lower prices.

Too little intake

-Fiber -Some vitamins (vitamin D) -Some minerals (potassium and calcium) -Most men meet the recommendations for vitamins and minerals. -Women tend to be low in iron

Activities

-Food intake increases when eaten during an activity. -Example: Patrons are more likely to eat popcorn at a movie theater when they are with friends.

Dietary interviews

-Food record -24-hour recall

nonnutrient

-Foods contain ________________ compounds. -Nondigestible fiber

Experimental group

-Given treatment

Common anthropometric measures

-Height -Weight -BMI -Waist-to-hip ratio -Waist circumference -Growth chart (for children and adolescents) -Body composition

fat

-Humans have a taste for ____. -May be genetically linked

Group size

-Individuals eat more food when eating with others. -Meal size increases by over 40 percent. -More food is eaten as the group size increases.

water

-Makes up the majority of all body fluid -Part of every cell in the body -Cannot be stored; must replenish daily

Advertising

-Manufacturers spend $10 billion to $15 billion annually on food advertising. -The most advertising dollars are spent on breakfast cereals, candy, gum, and carbonated soft drinks. -Advertising for fruits and vegetables is rare

Essential nutrients

-Must be consumed from food -Cannot be made in the body in sufficient quantities to meet its needs and to support health

Major minerals

-Need at least 100 mg/day -Found in amounts of at least 5 grams in the body

Trace minerals

-Need less than 100 mg/day -Found in amounts of less than 5 grams in the body

Zoochemicals

-Nonnutritive animal compounds that play a role in fighting chronic diseases -Example: Omega-3 fatty acids from fish may improve heart health and reduce inflammation.

Water-soluble

-Not stored in the body -Need to be consumed daily -Eight B-complex vitamins and vitamin C

Macronutrients

-Nutrients the body needs in large amounts -Carbohydrates, fats (lipids), protein, and water

Nutrition Knowledge

-Perception of foods as healthy or unhealthy -Example: Avoid high-sodium foods to reduce blood pressure. -Current state of health affects food choices. -Example: Avoid foods associated with weight gain or loss.

24-hour recall

-Quick assessment by a trained interviewer -Asks client to recall all food and drinks eaten in the previous day

Good nutrition

-Reduces the risk of four of the top ten leading causes of death -Helps prevent harmful diseases and conditions -Reduces the risk of developing obesity, diabetes mellitus, and high blood pressure

Food environment

-Size and shape of plates and glassware -Packaging of foods -Lighting

Fat-soluble

-Stored in the body -Vitamins A, D, E, and K

What Drives Our Food Choices?

-Taste and enjoyment -Culture and environment -Social life and trends -Nutrition knowledge -Advertising -Time, convenience, and cost -Habits and emotions

taste and enjoyment

-Taste and texture influence food choices. -Taste is the most important factor in food selection. -Preferences for sweet, high fat, and specific textures begin early in life.

Salty,sweet

-Taste preferences - _______ and ______ are most preferred. -Starts in infancy -Degree of preference is influenced by genetics and can change with age

slippery

-Texture influences enjoyment of foods. -Almost 30 percent of adults dislike __________ foods.

Control group

-Used as a standard for comparison -placebo

Function of vitamins and minerals

: Do not provide energy Metabolism regulation

Scientific Consensus

A Hypothesis Can Lead to a ______________ ________________

Registered Dietitian Nutritionist

A ____________ _____________ ________________ (RDN) can help determine your nutrition status -RDNs obtain a college degree in nutrition from an Academy of Nutrition and Dietetics (AND) accredited program and pass an exam.

Healthy,Malnourished,Undernourished ,Overnourished

A person's state of nutrition is defined as:

7 kcal/gram

Alcohol =

carbohydrates

Animal foods do not contain any ____________________ by the time we consume them

Food sources of proteins

Animal: Meat, poultry, fish, and dairy Plant: Legumes, soy, nuts, and seeds Minimal protein amounts: Whole grains, vegetables, and some fruits

Hair,Skin,Eyes,Fingernails,Tongue,Lips

Areas of the body that show signs of malnutrition

released

Bonds break and energy is ___________

4 kcal/gram

Carbohydrate =

The Framingham Heart Study

Collection of data on two generations and over 10,000 people to establish recommendations for cardiovascular disease

Carbon, hydrogen, and oxygen

Composition of carbs:

Carbon, hydrogen, and oxygen

Composition of lipids

Carbon, hydrogen, oxygen, and nitrogen (some contain sulfur)

Composition of protein

Carbon, hydrogen, and oxygen

Composition of vitamins

Fatigue,Stunted growth,Weak bones,Organ damage

Deficiencies in vitamins and minerals cause:

Food record

Diary of the foods and beverages eaten, how much, and when they are eaten over a period of time

energy-yielding nutrient

Each ________-__________ __________ provides a set number of kilocalories per gram

bonds

Energy is trapped within _______ that keep molecules together

Carbohydrates,Lipids (fats),Proteins

Energy-yielding nutrients

Key body functions of water

Essential during metabolism Digestion and absorption Transport medium that delivers nutrients and oxygen to cells and excretes waste products through urine Maintenance of body temperature Lubricant for joints, eyes, mouth, and intestinal tract Cushions vital organs

Epidemiological research

Examines health and disease in populations of people

9 kcal/gram

Fat (lipid) =

peer-reviewed

Findings should be published in a _______ _____________ journal

Functional foods

Foods that may provide additional health benefits beyond the basic nutrient value

Minerals,Water

Inorganic nutrients include:

body fluids

Laboratory tests assess nutritional status by measuring the nutrient levels in ______ ________ , including blood and urine

Food sources of lipids

Margarine, butter, oils, and animal products

35

More than ___ percent of adults are obese.

chronic diseases

Most __________ ______________ stem from the interplay between our genetic makeup, our environment, and our diet.

status

National surveys have been developed by federal agencies to assess the health and nutritional _________ of Americans

conditionally essential nutrients

Nonessential nutrients can become essential under some circumstances

Alcohol

Nonnutrient source of energy

carbon

Nutrients that contain _________ in their chemical structures are "organic."

nutrition assessment

Obtaining dietary intake and diet history data is an important aspect of ___________ _____________

Carbohydrates,Proteins,Lipids,Vitamins

Organic nutrients include:

Food sources of carbs

Plants: Breads, cereals, legumes, nuts, fruits, and vegetables Animal: Dairy products are the only animal products that provide significant carbohydrates

where

Poor dietary practices may be due to _________ Americans eat. Most Americans eat in the car, buy prepared meals, or eat in front of the TV or computer.

4 kcal/gram

Protein =

Tissue

Proteins Provide the Building Blocks for ________ Synthesis

function of lipids

Provide energy to cells, structural component to cell membranes

Whole grains,Fruits and vegetables,Lean meats ,Low-fat dairy

Recommendations for health: Eat a well-balanced diet that contains a variety of whole foods.

different

Scientists can use ______________ types of studies to test a hypothesis.

susceptible

Some genes have variations that make us more ______________ to diseases,

roles of nutrients

Supply energy Regulate metabolism Provide structure

functions of carbs

Supply glucose, the primary energy source for many body cells including red blood cells and brain cells

Well-Balanced Diet

The Best Approach to Meet Nutrient Needs Is a _____-_______________ _____

scientific method

The ______________ __________ is a process used by scientists to gather and test information for the sake of generating sound research findings

ATP

The body derives ______ from nutrients in foods that store energy in the chemical bonds which is released when the bonds are broken

Triglycerides,Sterols,Phospholipids

Three categories of lipids:

fat

Unused energy is stored predominantly as _____ .

fat breakdown

Using more energy than is consumed results in ____ _______________

Metabolism

Vitamins and Minerals Play Vital Roles in ________________

Food frequency questionnaires

_____ ___________ _______________ (FFQs) -Identifies patterns of intake over time

Water

_______ is the most abundant nutrient found in foods and in the body. -Carbohydrates, fats, proteins, vitamins, and minerals make up the rest.

Lipids

_________ Also Provide Energy

Energy

_________ is the capacity to do work

obesity

_________ leads to higher rates of: -Type 2 diabetes -Heart disease -Cancer -Stroke

Popular trends

__________ _________also affect food choices. -Frozen vegetables in the 1950s -Prewashed, peeled, sliced, or diced fresh vegetables today -"Organic" foods

Minerals

____________ assist in body processes and are essential to the structure of hard and soft tissues like bone and red blood cells

Vitamins

____________ function as coenzymes -water soluble or fat soluble

Nutrients

_____________ are compounds in foods that serve as building blocks for body components and sustain body processes. The nutrients found in foods are also found in the body.

Double-blind

_____________- _______placebo-controlled study is the gold standard. -Researcher and the subjects are unaware of who gets the treatment or the placebo.

Nutritional genomics

______________ ___________ studies the relationship between gene expression, nutrition, and health

Chemicals

_______________ are added by food manufacturers to: Enhance color Enhance flavor Add texture Extend shelf life

Nutrition

_______________ is the science that studies how nutrients and compounds in foods nourish the body and affect body functions and overall health. -Exploration of how food is: Digested Absorbed Transported Metabolized Used or stored in the body

Supplements

________________ are beneficial for those who are not able to meet their nutrient needs with whole foods alone. -Example: Individuals with lactose intolerance won't be able to meet their calcium needs from sources other than dairy products

Experimental research

__________________ ___________ involves at least two groups of subjects -Sample size must be adequate to support results.

Anthropometric

__________________ data measures body size or body composition

Carbohydrates

______________________ Are the Primary Energy Source

just the mineral

composition of minerals

Phytochemicals, zoochemicals, and fiber

other dietary compounds beneficial to health:

resist

other gene variants enhance our ability to _______ chronic disease

Carbohydrates,Fats (lipids),Protein,Vitamins,Minerals, Water

the six categories of nutrients

heart disease, cancer, stroke, diabetes

top 4 leading causes of death in the U.S

coenzymes

—they help enzymes catalyze reactions in the body