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