Human Nutrition Exam Review Chapter 1

2.54 centimeters =

1 inch

kilo

1,000

mili

1/1,000

micro

1/1,000,000

centi

1/100

1 liter equals

4 cups, 1 quart

carbohydrates

4 kcals per gram

protein

4 kcals per gram

alcohol

7 kcals per gram

fat

9 kcals per gram

binge drinking

This typically happens when men consume 5 or more drinks, and when women consume 4 or more drinks, in about 2 hours.

cancer

a condition characterized by uncontrolled growth of abnormal cells

hypertension

a condition in which blood pressure remains persistently elevated. Obesity, inactivity, alcohol intake, excess salt intake, and genetics may each contribute to the problem.

diabetes

a group of diseases characterized by high blood glucose

water

a non-energy yielding nutrient that acts as a solvent, lubricant, a vehicle for transporting nutrients and waste and as a medium for temp regulation and chemical process

macronutrient

a nutrient needed in gram quantities in a diet, nutrients needed in large amounts (carbs lipids proteins water)

essential nutrients

a substance that when left out of a diet, leads to signs of poor health. The body either cannot produce this nutrient or cannot produce enough enough of it to meet its needs. If added back to a diet before permanent damage occurs, the affected aspects of health are restored.

cholesterol

a waxy lipid found in all body cells, it has a structure containing multiple chemical rings. Only found in foods of animal origin

the main function of vitamins in the body is to

aid chemical reactions that release energy

inorganic

any substance lacking carbon atoms bonded to hydrogen atoms in the chemical structure

what are the classes and sources of nutrients

carbohydrates, lipids, proteins, vitamins, and minerals plus water.

organic

carbon containing compounds

nutrients that yield energy

carbs, lipids, proteins, water

metabolism

chemical processes in the body by which energy is provided in useful forms and vital activities are sustained

nutrients

chemical substances in food that contribute to health, many of which are essential parts of a diet. Nutrients nourish us by providing calories to fulfill energy needs, materials for building body parts, and factors to regulate necessary chemical processes in the body.

pounds to kilograms

divide pounds by 2.2

appetite

external influences that encourage us to find and eat food often in the absence of obvious hunger

phytochemical

foods of plant origin, especially those with bright colors, are good sources

cardiovascular disease

generally characterized by the deposition of fatty material in the blood vessels, which in turn can lead to organ damage and death

kilocalorie (kcal)

heat energy needed to raise the temperature of 1000 grams (1 L) of water to 1 degree celsius; also written as calories

hunger

internal drive to find and eat food, regulated by internal cues

Risk Factor

is a term used when discussing aspects such as heredity, lifestyle, and nutritional choices that contribute to the development of a disease.

risk factor

is an aspect of our lives such as heredity, lifestyle choices, or nutritional habits.

nutrition

is the science that links food to health and diseases

chronic

long-standing, developing over time. When referring to diseases, this term indicates that the disease process, once developed, is slow and lasting

proteins

main structural material in the body

nutrient classes that provide energy

most carbs, proteins, most lipids

calculating calories

multiply the amount of grams a food has to its corresponding kcals; ex. a pina colala has 57 grams of carbs so multiply that by 4 kcals = 288 kcals

micronutrient

needed in milligram quantities, nutrients needed in small amounts (vitamins and minerals)

minerals

nutrients that includes structurally simple, inorganic substances, which exist as groups of one or more of the same atoms

nutrient classes that promote growth, development, and maintenance

proteins, lipids, some vitamins, some minerals, water

nutrient classes that regulate body processes

proteins, some lipids, some vitamins, some minerals, water

how do we know what we know about nutrition?

research. the research that sets the foundation for nutrition knowledge has developed through the use of the scientific method