HMGT ch. 1

organic

(chemistry) refers to compounds that contain carbon

SECTION 1.5 Factors That Influence Eating Habits

- Biological, physiological, cognitive, psychological, and environmental factors influence a person's food choices.

bomb calorimeter

device used to measure the calories in a sample of food

nutrients

life-sustaining substances in food

chronic

long-term

essential nutrient

nutrient that must be supplied by food

micronutrients

nutrients that the body needs in very small amounts

risk factor

personal characteristic that increases a person's chances of developing a chronic disease

balance

refers to a level of caloric intake that enables a person to maintain a healthy weight

moderation

refers to eating reasonable amounts of each food

inorganic

refers to substances that do not contain carbon

energy density

refers to the amount of energy a food provides per given weight of the food

phytochemicals

substances in plants that are not nutrients but may have healthful benefits

SECTION 1.4 Does Diet Matter?

- Heart disease and cancer are the two leading causes of death for all Americans. Such chronic diseases are complex conditions that have multiple risk factors. - People may live longer and healthier by modifying their lifestyles. - Improving the health status of Americans is the focus of Healthy People 2020.

Carbohydrates

- Major source of energy (most forms) - Maintenance of normal blood glucose levels - Elimination of solid waste from gastrointestinal tract (fiber) - Carbon, hydrogen, and oxygen - Glucose

SECTION 1.1 The Importance of Nutrition

- The human body needs nutrients for the growth, maintenance, and repair of cells. Nutrition is the scientific study of nutrients and how the body uses them. - Public health experts are concerned with Americans' eating habits, because rates of certain serious chronic diseases are associated with certain dietary practices. People may be able to live longer, healthier lives by improving the nutritional quality of their diets.

lifestyle

a routine way of living

physiological dose

amount of a nutrient that is within the range of safe intake and enables the body to function optimally

calorie

amount of heat necessary to raise the temperature of 1 g (1 mL) of water 1° Celsius (C)

Dietary Supplement and Health Education Act of 1994 (DSHEA)

federal legislation that allows manufacturers to classify nutrient supplements and herbal products as foods

conditionally essential nutrients

nutrients that are normally not essential but become essential under certain conditions, such as during a serious illness

macronutrients

nutrients that the body needs in large amounts

medical nutrition therapies

nutritionally modified diets for people with chronic health conditions

signs

physical changes associated with a disease state that are observable or measurable

dietary supplement

product (-excluding tobacco) that contains a vitamin, a mineral, an herb or other plant product, an amino acid, or a dietary substance that supplements the diet by increasing total intake

variety

refers to a diet that contains foods from each food group

nutrition

scientific study of nutrients and how the body uses them

deficiency disease

state of health characterized by certain abnormal physiological changes that occur when the body lacks a nutrient

malnutrition

state of health that occurs when the body is improperly nourished

symptoms

subjective complaints of ill health that are difficult to observe and measure

element

substance that cannot be separated into simpler substances by ordinary chemical or physical means

kilocalorie (kcal) or Calorie

the heat energy needed to raise the temperature of 1000 g (a liter) of water 1° Celsius (C)

metabolism

total of all chemical processes that occur in living cells

SECTION 1.3 Food as Fuel

- A Calorie is the heat energy needed to raise the temperature of 1 liter of water 1o Celsius (C). - A gram of carbohydrate and a gram of protein each supply about 4 kcal; a gram of fat provides about 9 kcal. Although alcohol is not a nutrient, a gram of pure alcohol furnishes 7 kcal.

Water

- Maintenance of fluid balance - Regulation of body temperature - Elimination of wastes - Transportation of substances - Participation in many chemical reactions - Hydrogen, oxygen -

Lipids

- Major source of energy (fat) - Cellular development, physical growth and development - Regulation of body processes (certain hormones, for example) - Growth and development of the brain - Absorption of fat-soluble vitamins - Carbon, hydrogen, and oxygen; phosphorus (phospholipids); nitrogen (certain phospholipids) - Fats that contain: Linoleic acid Alpha-linolenic acid

SECTION 1.6 Key Nutrition Concepts

- Most foods are mixtures of nutrients. - Variety, moderation, and balance can help ensure a diet's nutritional adequacy. - Food is the best source of nutrients. - Foods and the nutrients they contain are not cure-alls. - Malnutrition includes overnutrition as well as undernutrition. - Nutrition is a dynamic science.

Men vs Women

- On average, healthy young men and women have similar amounts of vitamins, minerals, and carbohydrates in their bodies, but the young women have less water and protein, and considerably more fat (Fig. 1.1). Bodies with high fat content tend to have less water in them than bodies with less fat.

Proteins

- Production of structural components, such as cell membranes, and functional components, such as enzymes - Cellular development, growth, and maintenance - Regulation of body processes (certain hormones, for example) - Transportation of substances within the blood - Energy (normally a minor source) - Carbon, hydrogen, oxygen, nitrogen, sulfur (methionine and cysteine) - The following amino acids are generally recognized as essential: Histidine Leucine Isoleucine Lysine Methionine Phenylalanine Threonine Tryptophan Valine

Vitamins

- Regulation of body processes - Immune function - Production and maintenance of cells - Protection against agents that can damage cellular components - Carbon, hydrogen, oxygen, nitrogen, sulfur, phosphorus, cobalt - Thiamin, Riboflavin, Niacin, Pantothenic acid, Biotin, Folic acid (folate). Vitamins : A, B-6, B-12, C D, E, K, and Choline

Minerals

- Regulation of body processes, including fluid balance and energy metabolism - Formation of certain chemical messengers - Formation of structural and functional components of various substances and tissues - Cellular development, growth, and maintenance - Sodium, magnesium, potassium, calcium, chromium, manganese, iron, cobalt, copper, zinc, molybdenum, phosphorus, sulfur, chlorine, selenium, iodine, fluorine - Major minerals: Calcium Chloride Magnesium Phosphorus Potassium Sodium Sulfur Trace minerals: Chromium Copper Iodine Iron Manganese Molybdenum Selenium Zinc

SECTION 1.2 The Nutrients

- The six classes of nutrients are carbohydrates, lipids, proteins, vitamins, minerals, and water. The human body can synthesize many nutrients, but about 50 nutrients are dietary essentials that must be supplied by food. - Carbohydrates, fats, proteins, and vitamins are organic nutrients; minerals and water are inorganic nutrients. Carbohydrates, fats, and proteins are macronutrients; vitamins and minerals are micronutrients. - Plant foods contain a variety of phytochemicals. Many phytochemicals are beneficial antioxidants, but some phytochemicals are toxic.

diet

a person's usual pattern of food choices

megadose

amount of a vitamin or mineral that is very high, generally at least 10 times the recommended amount of the nutrient

empty-calorie

describes a food that supplies excessive calories from unhealthy types of fat, added sugar, and/or alcohol

nutrient-dense

describes a food that supplies more vitamins and minerals in relation to total calories