HEA 1510 Chapter 1 Intro
Calories
A calorie is such a small unit of measurement that energy in food is reported in 1000-calorie units called kilocalories or ______
cognitive and psychological factors
A child that eats macaroni and cheese for lunch and then vomits 2 hours later learns to dislike macaroni and cheese even though the macaroni and cheese did not cause the vomiting. This is an example of _____ influencing food choices
essential
A nutrient that cannot be made by the body and must be supplied by food is considered ______
element
A substance that cannot be separated into simpler substances by ordinary chemical or physical means is called a(n)
the body does not make enough of the nutrient to meet its needs the body does not make the nutrient
An essential nutrient must be supplied by food because ______
4 9 4
Carbohydrates are worth about ______ Calories per gram, fats are worth ______ Calories per gram, and proteins are worth about __________ Calories per gram.
deficiency diseases
Certain _________ can be cured by eating specific nutrients, but diet is just one aspect that influences health
organic
Compounds that contain carbon
be taken in addition to the diet
Dietary supplements are intended to ______.
environmental factors
Food cost Proximity of one's home to food store, fast-food restaurants, etc. Availability of food Relationships Government policies Food distribution and marketing
variety, moderation, balance
Foundation of a healthful eating plan
physical activity habits dietary practices
Lifestyle is a person's way of living that includes _____
calories
Macronutrients and alcohol supply the body with energy in the form of ___________
nourished
Malnutrition is a state of health that occurs when the body is improperly ______.
refined starches added sugars solid fats sodium
Nutrient-dense foods have little or no _____.
excess body fat type 2 diabetes heart disease some types of cancer
Poor eating habits contribute to the development of ______
cancer heart disease
Poor eating habits contribute to the leading causes of death to Americans. The top two leading causes of death to Americans are _____. These are both considered chronic
foods
The Dietary Supplement Health and Education Act of 1994 allows manufacturers to classify nutrient supplements and herbal products as _____
energy density
The amount of energy (kcal) a food provides per given weight (grams) of the food
calorie
The heat energy needed to raise the temperature of 1 gram of water 1 degree Celsius.
kilocalorie (kcal)
The heat energy needed to raise the temperature of 1000 grams of water 1 degree Celsius.
phytochemical
The substance found in many plants that is not considered a nutrient but has many healthful benefits is called a
biological and physiological
The taste, smell, and texture of foods and the internal sensations of hunger and thirst are ______ factors that influence food selections
true
True or false: A healthy diet can be achieved even with foods that are considered unhealthy as long as they are consumed in moderation.
false
True or false: The FDA regulates dietary supplements as strictly as prescription medications.
false
True or false: There are certain foods that are considered perfect foods and should be eaten every day.
empty calories
Unhealthy solid fats and added sugars (SoFAS), and alcohol are referred to as ___________ and are generally not good sources of vitamins and most minerals
50-70%
Water comprises about ______ of the body's total weight. Multiple choice question.
college trained with extensive knowledge in foods and nutrition trained in dietetics
What type of training has a registered dietitian nutritionist (RDN) completed?
Exercising regularly Consuming fruits and vegetables
What would be effective in decreasing a person's risk for premature death?
amino acid mineral herb vitamin
Which are most likely to be taken as a dietary supplement
water
Which is considered the most essential nutrient
water
Which nutrient comprises the largest percentage of the body of a healthy man or woman?
food
Your childhood experiences, cost, convenience, mood, education, habits, beliefs, flavor, and media are all factors that influence your ______ choices.
chronic disease
a disease that develops gradually and continues over a long period of time
diet
a person's usual pattern of food choices
dietary supplement
a product that contains a vitamin ,mineral, herb or other plant product, an amino acid, or a dietary substance that supplements the diet by increasing total intake
malnutrition
a state of health that occurs when the body is improperly nourished• Includes BOTH Undernutrition and Overnutrition
Dietary Supplement Health and Education Act of1 994 (DSHEA)
allows manufacturers to classify nutrient supplements and herbal products as foods
megadose
an amount of a vitamin or mineral that greatly exceeds the recommended amount of the nutrient
ability to perceive external sensory information age ability to perceive internal sensory information
examples of biological and physiological factors that influence food choices
religious beliefs mood media
factors that are most likely to influence food choices
Maintains collagen Holds cells of the tiniest blood vessels together Produces scar tissue for healing wounds
functions of vitamin C
nutrient dense
having a high amount of nutrients relative to the number of calories
nutrients
life-sustaining substances in food
lipids
macronutrient functions in cellular development, physical growth and development
Carbohydrates
macronutrient major source of energy
protein
macronutrient, responsible for production of structural components, such as muscle fibers, and functional components, such as enzymes energy source
water
micronutrient functions in maintenance of fluid balance
vitamins
micronutrient functions in regulation of body processes and immune function
minerals
micronutrient functions in regulation of body processes, including fluid balance and energy metabolism
conditionally essential nutrients
normally nonessential nutrient that, under certain circumstances, becomes essential
inorganic
nutrients that do not contain carbon
vitamins water minerals
nutrients that do not provide energy in the body
Medical nutrition therapies
nutritionally modified ("special") diets for people with chronic health conditions
risk factors
personal attributes, characteristics, or exposures that increase a person's chances of developing a chronic disease
Carotenoids
phytochemical that aids in cancer and macular degeneration risk reduction
Capsaicinoids
phytochemical that aids in pain relief
phenolics
phytochemical with antioxidant activity, cancer growth inhibition, and heart disease risk reduction
organosulfides
phytochemical with antioxidant activity, improved immune function, and heart disease risk reduction
alkaloids
phytochemical with stimulant effects
physiological dose
the amount of a nutrient that is within the range of safe intake and enables the body to function optimally.
dietetics
the application of nutrition and food information to achieve and maintain optimal health and to treat many nutrition-related conditions
metabolism
the total of all chemical processes that occur in living cells
bomb calorimeter
used when measuring caloric content of a food through direct calorimetry
Utilizing means of media advertising Food packaging of products Product placement in the supermarkets
ways that manufacturers target costumers
fats carbohydrates proteins
which are considered macronutrients. provide energy to the body