Nutrition- Midterm: Ch.1-7

Healthy People 2020:

- Attain higher-quality, longer lives free of preventable disease, disability, injury, and premature death; - Achieve health equity by eliminating disparities to improve the health of all groups; - Create social and physical environments that promote good health for all; - Promote quality of life, healthy development, and healthy behaviors across all life stages.

Concept 3: There are no "good" or "bad" foods

- Empty calories - Nutrient-dense - Energy density

Concept 4: Enjoy eating all foods in moderation

- Moderation -- choose nutrient-dense foods, limit serving sizes of energy-dense foods, and incorporate moderate-to-vigorous physical activities into your daily routine

Recommendations to Increase Agricultural Sustainability:

- Stop expanding agricultural activity, especially into tropical forests and grasslands - Find ways to increase crop yields on existing farms using biotechnology - Find ways to use natural resources and pesticides more efficiently, including the use of irrigation systems - Rely more on nonchemical methods of pest management - Eat less meat-- approximately 40% of crops are grown just to feed farm animals - Reduce food waste-- about 30% of food is wasted

Major Federally-Subsidized Food Programs in the U.S.

- Supplemental Nutrition Assistance Program (SNAP) - Commodity Distribution Program - Women, Infants, and Children (WIC) - Child Nutrition Programs - Nutrition Program - Food Distribution Program on Indian Reservations

Six classes of nutrients:

- carbohydrates - lipids - proteins - vitamins - minerals - water

Concept 6: Food is the best source of nutrients and phytochemicals

- dietary supplements should not be considered substitutes for nutrient-dense foods - the most natural, reliable, and economical way to ensure a healthy diet is to eat a variety of "whole" and minimally processed foods - processing (which includes refinement) often removes beneficial food components

HP 2020-> Nutrition and Weight Status -- nutrition-related objectives:

- increasing number of adults with healthy weights - increasing fruit intake - increasing variety and intake of veggies - reducing sodium intake - reducing intakes of solid fats and added sugars

contributing factors of undernutrition in the US:

- low income - anorexia nervosa - chronic alcoholism

Concept 2: Variety can help ensure the nutritional adequacy of a diet

- no natural food is "perfect" (contains all nutrients in amounts needed by the body) - choose variety of foods from each food group

Concept 5: For each nutrient, there is a range of safe intake

- physiological dose - megadose

Key beneficial nutrients

- protein - fiber - vitamins: A, C, & E - minerals: calcium, iron, magnesium, & potassium

Concept 1: Most naturally occurring foods are mixtures of nutrients

- water is often the main nutrient in foods - processed foods usually contain a mixture of nutrients

kilocalorie (kcal) or Calorie

1,000 calories; the amount of heat energy required to raise the temperature of 1000 g (1 g/a liter) of water by 1°C

Risk factors for chronic diseases:

1. poor dietary practices 2. lack of physical activity 3. drug use, particularly tobacco & alcohol use 4. genetics 5. age 6. environmental conditions

lifestyle

a person's usual way of living; influences risk of chronic disease

dietary supplement

a 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

phytochemical

a substance found in plant foods that is not an essential nutrient but may have healthful benefits

DSHEA (Dietary Supplement Health and Education Act)

allows manufacturers to classify nutrient supplements and certain herbal products as foods

physiological dose

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

megadose

amount of a vitamin or mineral that greatly exceeds the recommended amount

calories: energy sources for the body

carbohydrate (sugars & starches): 4 kcal per gram protein: 4 kcal/g alcohol: 7 kcal/g fat: 9 kcal/g

nutrients

chemicals necessary for proper body functioning

macronutrients

classes of nutrients that provide energy & needed in relatively large amounts by the body; carbohydrates (most forms), fats, proteins

nutrient-dense

describes a food or beverage that contains more key beneficial nutrients in relation to its total calories Ex: broccoli, leafy greens, fat-free milk, orange juice, lean meats, whole-grain cereals

food insecurity

describes individuals or families who are concerned about running out of food or not having enough money to buy more food

empty calories

energy supplied by unhealthy solid fats, added sugars, and/or alcohol Ex: bacon, candy, pastries, snack chips, sugar-sweetened drinks

energy density

energy value of a food in relation to the food's weight Ex: nuts, doughnuts

calorie

heat energy necessary to raise the temperature of 1 g (1 ml) of water by 1°C

sustainable agriculture

includes farming methods that meet the demand for more food without depleting natural resources or harming the environment

micronutrients

needed in relatively small amounts by the body and DO NOT supply energy; vitamins & minerals

essential nutrient

nutrient that must be supplied by food b/c the body does not synthesize the nutrient or make enough to meet its needs

moderation

obtaining adequate amounts of nutrients while balancing calorie intake with calorie expenditure

chronic undernutrition

occurs when a person's long-term energy and nutrient intakes are insufficient

risk factor

personal characteristic that increases your chances of developing a chronic disease -- Ex: genetic background or family history--> heart disease

Healthy People 2020- Main nutrition-related goal:

promote good health & reduce chronic disease by consuming healthful diets and achieving & maintaining healthy body weights

overnutrition

results from long-term excesses of energy or nutrient intake; often characterized by obesity

nutrition

scientific study of nutrients & how the body uses them

cell

smallest living functional unit in an organism

deficiency disease

state of health that occurs when a nutrient is missing from the diet

malnutrition

state of health that occurs when body is improperly nourished; can result from inadequate or excessive amounts of nutrients

chemicals

study of the composition & characteristics of matter & changes that can occur to it

antioxidant

substance that gives up electrons to radicals to protect cells and their components from being damaged or destroyed by exposure to certain harmful environmental and internal factors

genetic modification

techniques that alter an organism's DNA Ex: genetic engineering

metabolism

total of all chemical processes that can occur in living cells

biotechnology

use of living things (plants, animals, microbes) to manufacture new products

diet

usual pattern of food choices