Chapter 1: Introduction to Nutrition

Carbohydrate Functions

-Major source of energy (most forms) -Macro-nutrient (measured in grams) -Energy yeilding (Maintenance of normal blood glucose levels) -Essential -Elimination of solid waste from gastrointestinal tract (fiber)

How many calories are in a kilocalorie?

1,000

Place the foods in order of highest energy density to lowest:

1. Butter 2. Whole Milk 3. Chicken Breast 4. Lettuce

Kcal of energy from 1 g Carbohydrates

4 kcal of energy

Kcal of energy from 1 g Proteins

4 kcal of energy

Kcal of energy from 1 g Alcohol

7 Kcal of energy from 1 g Alcohol

Kcal of energy from 1 g Fat (Lipids)

9 kcal of energy

Essential Nutrient

A nutrient that must be supplied in the diet (food) because it cannot be made by the body Examples: Water, Calcium, Vitamins

Young Adults:

Broadened food choices

Organic Nutrients:

Carbs, fats, proteins, and vitamins

Organic

Compounds that contain carbon Examples: Carbohydrates, Lipids, Proteins, Vitamins

Empty-calorie

Describes a food that supplies excessive calories from unhealthy types of fat, added sugar, and/or alcohol. A poor source of micronutrients in relation to its energy value. Examples: Candy, chips, alcoholic and sugar-sweetened drinks

Bomb Calorimeter

Device used to measure the calories in a sample of food

Vitamins and minerals are sources of energy (True or False)

False

Nutrient adequacy is the amount of a nutrient that is within the range of safe intake and enables th body to funstion optimally. (True or False)

False (it's physiological dose)

Young women have more ______ and less ______ and _______ in their bodies.

Fat; Water; Protein

The Dietary Supplement and Health Education Act of 1994 states:

Federal legislation that allows manufacturers to classify nutrients supplements and herbal products as foods. (Do not go through rigorous testing before being marketed)

The body gets nutrients from:

Food

Older Adults:

Health-driven food choices

Mineral (4 classifications)

Non-Organic (No Carbon) 15 Essential Minerals Micro-nutrient (Measured in milligrams or micrograms) No Energy (Regulation of body processes including fluid balance)

Micronutrients

Nutrients that the body needs in very small amounts; Not sources of energy Examples: Vitamins, Minerals

Medical Nutrition Therapies

Nutritionally modified diets for people with chronic health conditions

Vitamins (4 classifications)

Organic (C) 13 Essential Vitamins Micro-nutrient (Measured in milligrams or micrograms) No Energy (Regulation of body processes, Immune function)

Risk Factor

Personal characteristic (condition or behavior) that increases a person's chances of developing a chronic disease

Signs

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

Phytochemicals

Substances in plants that are not nutrients but may have healthful benefits. Example: Caffeine

Which nutrients provide no usable calories for the body?

Vitamins & Minerals

What is the most essential nutrient?

Water

Which of the following is the LEAST necessary in classifying nutrients? -Whether the nutrient is fat soluble or water soluble -How much of the nutrient the body requires for functioning -Whether there is carbon in the chemical structure Whether the body can make enough of the nutrient to meet physiological needs

Whether the nutrient is fast soluble or water soluble.

Biological and Physical Factors

age, ability to perceive extra sensory information, such as taste, smell, and texture of foods, and internal sensations of hunger and thirst.

Nutrients can be classified by:

amount the body needs, chemical composition, and essentiality

Carbohydrates, proteins, lipids, vitamins, minerals, and water are all:

classes of nutrients

Calories are measured through a process known as:

direct calorimetry

Infants:

eating controlled by "gatekeepers"

The more refined a food is,

he more processed, & as a result, the food loses many vitamins, minerals, and other beneficial substances.

The body makes ___________ amounts of conditionally essential nutrients

inadequate

98% of the human body is composed of what elements?

oxygen, carbon, hydrogen, nitrogen, and calcium.

In Regards to Healthy People 2020, a major focus of the government is on the _________ of obesity and chronic health problems

prevention

The process of non-essential nutrients becoming conditionally essential may be the result of:

serious diseases, pregnancy, or metabolic disorders

Poor eating habits contribute to the development of:

type 2 diabetes, excess body fat, heart disease, and some types of cancer.

types of risk factors:

unsafe environmental conditions, excess emotional stress, lack of access to healthcare, advanced age, and unhealthy lifestyle.

Most essential nutrient:

water

Water Function

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

Lipid Functions

- Major source of energy (fat) - Cellular development, physical growth, and development - Regulation of body processes (certain hormones i.e.) - Growth and development of the brain - Absorption of fat-soluble vitamins

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.

Protein Functions

- 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 i.e.) - Transportation of substances within the blood - Energy (normally a minor source)

Vitamin Functions

- Regulation of body processes - Immune function - Production and maintenance of cells - Protection against cells that can damage cellular components

Mineral Functions

- Regulation of body processes, including fluid balance and energy metabolism. - Formation of chemical messengers - Formation of structural and functional components of various substances and tissues - Cellular development, growth, and maintenance

In 2011, _______ _________ was the leading cause of death in America

Heart Disease

Which of the following disease would be considered chronic? -Heart Disease -Influenza and pneumonia -Cancer

Heart Disease and Cancer

Inorganic Nutrients:

Minerals & Water

Carbohydrates (4 classifications)

Organic (CHO) Essential (Sugars, Starches, Fiber) Macro-nutrient (Measured in Grams) Energy-yielding (Maintenance of normal blood glucose levels)

Proteins (4 classifications)

Organic (Carbon, Oxygen, Hydrogen, Nitrogen) Essential (Amino Acids) Macro-nutrient (Measured in Grams) Energy-yielding (Minor source) (Production of structural components)

Energy Density

Refers to the amount of energy a food(kcal) provides in per given weight(grams) of the food

Heart disease is the leading cause of death in the United States (True or False)

True

Not all phytochemicals have beneficial effects on the body. (True or False).

True

DHHS

U.S. Department of Health and Human Services.

Which food provides calories from only one of the macronutrients? -Candybar -Tomato Sauce -Vegetable Oil -Hamburgers

Vegetable Oil

Dietary moderation can be acheived by:

choosing nutrient-dense foods & limiting serving sizes

By making dietary changes (such as decreasing fat intake), a person may:

forestall the development of certain disease & lessen the severity of a disease

A nutritionally balanced diet with nutrient-dense foods should _______ empty-calorie items.

limit

Chronic

long term

Most commonly used dietary supplement

multivitamins/mineral (MVM)

Compared to the past, today's typical American diet can contribute to serious diseases such as:

obesity and type 2 diabetes

Element

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

Inorganic

substances that do not contain carbon, such as minerals and water. Examples: Water and minerals

Calorie

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

Amino acids

the basic units that make up proteins.

Nutrients are necessary for:

the growth, maintenance, and repair of the body's cells.

Cognitive and Psychological Factors:

Involve learning processes. People learn what's acceptable to eat from past experiences, cultural practices, and religious teachings.

Variety

Refers to diet that contains food from each food group

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 (whether overnutrition or undernutrition)

Nutrient-dense

Food that supplies more vitamins and minerals in relation to total calories. Examples: broccoli, leafy greens, fat-free milk, lean meats, oranges, and whole grain cereals

Rank the order of the three leading causes of death in America (most common first)

Heart Disease, Cancer, Chronic lower respiratory infections.

Environmental Factors:

Influences include income, location of one's home, availability of food on campus or in the workplace, and relationships.

Water (4 classifications)

Non-Organic (No Carbon) Most Essential Nutrient Macro-nutrient (Measured in Liters) No Energy (Maintenance of fluid balance, Regulation of body temp)

Dietary Supplement

Product (excluding tobacco) 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

Abnormal physiological changes that are observable or measurable as a result of a nutrient missing from the diet may indicate:

a deficiency disease

The amount of ______ a food provides depends on how much carbohydrate, fat, protein, and/or alcohol it contains.

Energy

kilocalorie (kcal) or Calorie

Used to express the amount of energy content in food;the heat energy needed to raise the temperature of 1000 g (a liter) of water 1°Celsius(C).

Macronutrients

Nutrients that the body needs in large amounts; Supply energy to cells Examples: Carbohydrates, Lipids, Protein

Balance

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

Nutrition

the scientific study of nutrients and how the body uses them.

Moderation

Refers to eating reasonable amounts of food

What results in a loss of nutrients in a food?

Refinement

Dietary Supplement and Health Education Act of 1994 (DSHEA)

Federal legislation that allows manufacturers to classify nutrients supplements and herbal products as foods

nutrients

life sustaining substances in food.

A healthy diet is one that contains no sugar or fat (True or False)

False

Humans have an instinctual drive that leads us to make healthy food choices. (True or False)

False

Symptoms

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

Lipids (4 classifications)

-Organic (Carbon, Oxygen, Hydrogen) -Essential (Triglycerides, Phospholipids, Sterols) -Macro-nutrient (Measured in Grams) -Energy-yielding (Major source)

What % of the body's total weight is water?

About 50-70%

6 Nutrients

Carbohydrates Proteins Lipids Vitamins Minerals Water

The Food and Drug Administration regulates the safety and effectiveness of dietary supplements that are sold in the United States. (True or False)

False

______ are both nutrient and energy-dense

Nuts

Diet

a person's usual pattern of food choices

Physiological Dose

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

Which is NOT a way that manufacturers target customers?

Organization of nutrition label information

Healthy People 2020 Objectives:

1.Reduce the proportion of adults who are obese 2.Increase the contribution of fruits to the diets of the population aged 2 years and older 3.Increase the contribution of whole grains to the diets of the population ages 2 years and older 4.Reduce consumption of calories from solid fats and added sugars.

Food marketing influences.

Food manufacturers develop food packaging intended to attract buyers, usually pricier items. -Attractive displays at the end of aisles, the positioning of products on shelves, and even flooring material. -media to visually attract people to try their food products, regardless of nutritional value.

Conditionally Essential Nutrients

Nutrients that are normally non-essential but become essential under certain conditions, such as during a serious illness Example: Niacin

Alcohol abuse, high blood pressure, and obesity are examples of risk factors associated with chronic disease. (TRUE/FALSE)

True

Lifestyle

a routine way of living, usually includes one's dietary practices and exercise habits

Nutrient-dense food supplies ___________ vitamins and minerals in relation to calories

more

Metabolism

the total of all chemical processes that occur in living cells (includes chemical reactions to supply energy, making proteins, and eliminating waste products.)

What influences your eating practices?

Family, Childhood experiences, Peers, Ethnic background, Education, Occupation, Income, Rural vs. urban residence, Food composition, convenience and availability, Food flavor, texture, and appearance, Religious beliefs, Nutritional beliefs, Health beliefs, Current health status, Habits, Advertising and media, Moods

The body needs nutrients because it contains:

carbon

Megadose

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

All of the following are examples of altering eating habits to improve health EXCEPT? -reducing soda consumption -reducing whole grain products -reducing salt intake -reducing fast food consumption

Reducing whole-grain products

Which age group has the fewest limitations related to food intake?

Teenagers

Dietitians that create modified diets for people must consider what?

family, food preference, occupation, food preparation ability