nutrition & nutrients
top 10 leading causes of death in the US
1. heart disease 2. cancer 3. chronic lower respiratory infections 4. accidents 5. stroke 6. Alzheimer's disease 7. diabetes 8. Influenza and pneumonia 9. kidney disease 10. suicide (6 of top 10 causes are caused by our nutritional intake)
the FDA
Food and Drug Administration the agency that is responsible for determining if a food or drug is safe and effective enough to be sold to the public
lipids
Growth and development of brain Dense in nutrients Builds hormones Absorbs certain vitamins
bomb calorimeter
a device used is used when measuring caloric content of a food through direct calorimetry
nutritional adequacy
balanced diet with variety
carbohydrates
broken down into glucose and fiber to provide energy
calorie
the heat energy needed to raise the temperature of 1 gram of water 1 degree Celsius
key nutrition concepts
-most naturally occurring foods are mixtures of nutrients -variety can help ensure the nutritional adequacy of a diet -there are no "good" or "bad" foods enjoy eating all foods in moderation -for each nutrient, there is a range of safe intake -food is the best source of nutrients and phytochemicals -there is no "one size fits all" approach to planning a nutritionally adequate diet -foods and the nutrients they contain are not cure-alls -malnutrition includes undernutrition as well as over nutrition -nutrition is a dynamic science
cancer
2nd lead cause of death in US
essential nutrient
A nutrient that must be supplied by food and cannot be made in sufficient quantities by the body
element
A substance that cannot be separated into simpler substances by ordinary chemical or physical means
calculate nutrients calories
Carbohydrates: grams x 4 Fat: grams x 9 Protein: grams x 4 Alcohol: grams x 7 ex: you have a food that contains 10 grams [0.35 ounces] of protein (10 x 4 = 40) and 5 grams [0.2 ounces] of fat (5 x 9 = 45), then the total caloric value is 40 + 45 = 85 calories
ways grocery stores market their products
End of aisle displays Positioning on shelves Selection of flooring material
nutrition
The study of how the body uses the nutrients in what we consume
empty calorie food
a food that contains a large percentage of its calories from sugar, fat, and/or alcohol in relation to its content of micronutrients
registered dietitian nutritionist (RDN)
a health professional who has completed at least a bachelor's degree in nutrition from an accredited university or college in the United States
malnourishment
a nutritional imbalance caused by lack of specific dietary components or inability to absorb or utilize essential nutrients
fish oil
a polyunsaturated fat from certain fish, thought to be necessary for health; classified as a dietary supplement according to the DSHEA of 1994
physiological dose
amount of a nutrient that is within the range of safe intake and enables the body to function optimally
disease severity
by making certain dietary changes (such as decreasing fat intake), a person may lessen the severity of a disease
poor nutrition
can contribute to stress, tiredness and our capacity to work, and over time, it can contribute to the risk of developing some illnesses and other health problems: obesity tooth decay high blood pressure high cholesterol heart disease and stroke type-2 diabetes
macronutrients
carbohydrates, proteins, and fats
phytochemicals
compounds made by plants not considered a nutrient because a dietary supplement is a product that contains a vitamin, a mineral, an herb or other plant product, that supplements the diet by increasing total intake ex: caffeine, nicotine
vitamins
compounds that build bones, improves immune functions, and help regulate many vital body processes such as digestion, absorption, and metabolism of other nutrients
water
compromises about 50-70% of the body's total weight most essential nutrient
chronic diseases
conditions that last 1 year or more and require ongoing medical attention or limit activities of daily living or both
nutrient dense
describes a food or beverage that has more vitamins and minerals in relation to its energy value
energy density
energy value of a food in relation to the food's weight
lifestyle
is a routine way of living that includes dietary practices and exercise habits
vitamin c
produces scar tissue for healing wounds maintains collagen
Dietary Supplement and Health Education Act of 1994
states that nutrient supplements and herbal products are classified as foods
kilo calorie
the heat energy needed to raise the temperature of 1000 grams of water 1 degree Celsius (contains 1,000 calories)
60-70 minutes per day
the number of minutes of moderate-intensity physical activity per day are needed to counteract 8 hours of sedentary time
nutrition label
label on food products that states the contents and nutritional value of that product
heart disease
leading cause of death in the US
water, vitamins, minerals
nutrients that do not provide the body energy
minerals
nutrients that occur naturally in rocks and soil (not considered organic)
proteins
nutrients the body uses to build and maintain its cells and tissues
biological and physiological factors
primarily influenced an individual's eating behavior if an individual is so hungry that he resorts to eating insects, boiled leather, or even the dead bodies of people ex: age, and ability to perceive internal and external sensory
diet
usual pattern of food choices
micronutrients
vitamins, minerals, water
