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