Chapter 1 An Overview of Nutrition

macronutrients

carbohydrate, fat, and protein; the nutrients the body requires in relatively large amounts (many grams daily)

Describe how various factors influence personal food choices.

A person selects foods for a variety of reasons. Whatever those reasons may be, food choices influence health. Individual food selections neither make nor break a diet's healthfulness, but the balance of foods selected over time can make an important difference to health. For this reason, people are wise to think "nutrition" when making their food choices.

A hypothesis is a definite conclusion that a scientist reaches after extensive research. a. True b. False

False

A primary deficiency occurs when the body is unable to efficiently use the nutrients consumed. a. True b. False

False

Anthropometric measurements provide information about specific nutrients. a. True b. False

False

Having a risk factor for a disease means that the disease will occur. a. True b. False

False

Nutrient recommendations represent optimal intakes for all individuals. a. True b. False

False

Of the energy-yielding nutrients, protein has the highest number of calories per gram. a. True b. False

False

The recommended intake for a nutrient should be thought of as the minimum amount that an individual should consume for that nutrient. a. True b. False

False

Malnutrition occurs when a person receives an excess or deficiency of food energy or nutrient intake or an imbalance of nutrients. a. True b. False

True

The human body is made of compounds similar to those found in foods. a. True b. False

True

calories

a measure of heat energy. Energy provided by foods and beverages is measured in kilocalories (1000 calories equal 1 kilocalorie), abbreviated kcalories or kcal. One kcalorie is the amount of heat necessary to raise the temperature of 1 kilogram (kg) of water 1degreeC. The scientific use of the term kcalorie is the same as the popular use of the term calorie.

kcalorie

a measure of heat energy. One kcalorie is the amount of heat necessary to raise the temperature of 1 kilogram (kg) of water 1°C. The scientific use of the term kcalorie is the same as the popular use of the term calorie.

energy density

a measure of the energy a food provides relative to the weight of the food (kcalories per gram).

joule

a measure of work energy; the amount of energy expended when 1 kilogram is moved 1 meter by a force of 1 newton

nutrients

chemical substances obtained from food and used in the body to provide energy, structural materials, and regulating agents to support growth, maintenance, and repair of the body's tissues. Nutrients may also reduce the risks of some diseases.

chronic diseases

diseases characterized by slow progression and long duration. Examples include heart disease, diabetes, and some cancers.

ethnic foods

foods associated with particular cultural groups

processed foods

foods that have been intentionally changed by the addition of substances, or a method of cooking, preserving, milling, or such.

ultra-processed foods

foods that have been made from substances that are typically used in food preparation, but not consumed as foods by themselves (such as oils, fats, flours, refined starches, and sugars) that undergo further processing by adding a little, if any, minimally processed foods, salt and other preservatives, and additives such as flavors and colors.

organic

in chemistry, substances or molecules containing carbon-carbon bonds or carbon-hydrogen bonds that are characteristic of living organisms. The four classes of nutrients that are organic are carbohydrates, lipids (fats), proteins, and vitamins.

The international unit for measuring food energy is the _______

joule

kcal

kcalories; a unit by which energy is measured

Calculate the Energy Available from Foods

multiply the number of grams of carbohydrate, protein, and fat by 4, 4, and 9, respectively. Then add the results together. From this information, you can calculate the percentage of kcalories each of the energy nutrients contributes to the total. To determine the percentage of kcalories from fat, for example, divide the number of fat kcalories by the total number of kcalories Then multiply by 100 to get the percentage:

phytochemicals

nonnutrient compounds found in plants. Some phytochemicals have biological activity in the body.

inorganic

not containing carbon or pertaining to living organisms. The two classes of nutrients that are inorganic are minerals and water.

essential nutrients

nutrients a person must obtain from food because the body cannot make them for itself in sufficient quantity to meet physiological needs; also called indispensable nutrients. About 40 nutrients are currently known to be essential for human beings.

foods

products derived from plants or animals that can be taken into the body to yield energy and nutrients for the maintenance of life and the growth and repair of tissues.

energy

the capacity to do work. The energy in food is chemical energy. The body can convert this chemical energy to mechanical, electrical, or heat energy.

diet

the foods and beverages a person eats and drinks.

energy-yielding nutrients

the nutrients that break down to yield energy the body can use (carbohydrate, fat, and protein).

Nutrition

the science of the nutrients in foods and of their actions within the body. A broader definition includes the study of human behaviors related to food and eating.

micronutrients

vitamins and minerals; the nutrients the body requires in relatively small amounts (milligrams or micrograms daily)

A subclinical deficiency is the stage at which the body begins to use up its stores of a nutrient. a. True b. False

True

High-fat foods appear to be a universally common food preference. a. True b. False

True

In most cases, meeting nutrient recommendations can be done by eating diets composed of a variety of foods. a. True b. False

True

In order to establish an RDA for a nutrient, the EAR must be established first. a. True b. False

True

whole foods

fresh foods such as vegetables, grains, legumes, meats, and milk that are unprocessed or minimally processed.

A cohort research design involves collecting data from individuals once at a specific time and location. a. True b. False

False

Minerals are considered organic in nature. a. True b. False

False

cultural competence

having an awareness and acceptance of cultures and the ability to interact effectively with people of diverse cultures.