Nutrition Chapter 1

14. What methods are used in nutrition surveys? What kinds of information can these surveys provide?

A comprehensive analysis of a persons nutrition status that uses health, socioeconomic, drug, and diet histories; anthropometric measurements; physical examinations; and laboratory tests.

Describe how various factors influence personal food choices

A person selects foods for a variety of reasons. Whatever those reasons may be, foods choices influence health. Individual food selections neither make nor break a diet's healthfulness, but the balance of foods selected over time can make an important difference to health. For this reason, people are wise to think "nutrition" when making their food choices.

4. Describe how alcohol resembles nutrients. Why is alcohol not considered a nutrient?

Alcohol contributes 7 kcal/g that can be used for energy, but it is not considered a nutrient because it interferes with the body's growth, maintenance and repair.

8. What is the science of nutrition?

Nutritional genomics, the science of how nutrients affect the activities of genes and how genes affect the interactions between diet and disease.

malnutrition

any condition caused by excess or deficient food energy or nutrient intake or by an imbalance of nutrients

18. Nutrition misinformation is often based on: a. clinical trials b. anecdotal evidence c. double blind studies d. epidemiological research

b. anecdotal evidence

5. The nutrient found most abundantly in the human body is: a. fat b. water c. minerals d. proteins

b. water

13. An RDA represents the: a. highest amount of a nutrient that appears safe for most healthy people b. lowest amount of a nutrient that will maintain a specified criterion for being healthy c. average amount of a nutrient considered adequate to meed the known nutrient needs of all healthy people d. average amount of a nutrient that will maintain a specific biochemical of physiological function in half the people

c. average amount of a nutrient considered adequate to meed the known nutrient needs of all healthy people

6. The inorganic nutrients are: a. proteins and fats b. vitamins and minerals c. minerals and water d. proteins

c. minerals and water

16. A deficiency caused by an inadequate dietary intake is called a(n) a. overt deficiency b. covert deficiency c. primary deficiency d. secondary deficiency

c. primary deficiency

nutrients

chemical substances obtained from food and used in the body to provide energy, structural materials, and regulating agents to support growth, maintenance, and repair of the body's tissues. Nutrients may also reduce the risk of some diseases

7. The energy yielding nutrients are: a. fats, minerals, and water. b. minerals, proteins and vitamins. c. carbohydrates, fats, and vitamins. d. carbohydrates, fats, and proteins.

d. carbohydrates, fats, and proteins.

10. Studies of populations that reveal correlations between dietary habits and disease incidence are: a. clinical trials b. laboratory studies c. case control studies d. epidemiological studies

d. epidemiological studies

When people eat the foods typical of their families or geographic region, their choices are influenced by: a. habit b. nutrition c. personal preference d. heritage

d. heritage

1. When people eat foods typical of their families or geographic region, their choices are influenced by: a. habit b. nutrition c. personal preference d. heritage or tradition

d. heritage or tradition

15. Historical information, physical examinations, laboratory tests, and anthropometric measurements are: a. techniques used in diet planning b. steps used in the scientific method c. approaches used in disease prevention d. methods used in a nutrition assessment

d. methods used in a nutrition assessment

undernutrition

deficient energy or nutrients

chronic diseases

disease characterized by slow progression and long duration. Example include heart disease, diabetes, and some cancers

overnutrition

excess energy or nutrients

ethnic foods

foods associated with particular cultural groups

Name the six major classes of nutrients and identify which are organic and which yield energy

foods provide nutrients- substances that support growth, maintenance, and repair of the body's tissues. The six classes: carbs, lipids/fat, proteins, vitamins, minerals, water foods rich in the energy-yielding nutrients (carb, fat, and protein) provide the major materials for building the body's tissues and yield energy for the body's use or storage. Energy is measured in kcalories- a measure of heat energy. Vitamins, minerals and water do not yield energy; instead they facilitate a variety of activities in the body

functional foods

foods that have a potentially beneficial effect on health when consumed as part of a varied diet on a regular basis at effective levels

cultural competence

having an awareness and acceptance of cultures and the ability to interact effectively with people of diverse cultures

covert

hidden, as if under covers

organic

in chemistry, substances or molecules containing carbon-carbon bonds or carbon-hydrogen bonds that are characteristic of living organisms. The four classes of nutrients that are organic are cars, lipids/fats, proteins, and vitamins

deficient

inadequate; a nutrient amount that fails to meet the body's needs and eventually results in deficiency symptoms

minerals

inorganic elements. Some minerals are essential nutrients required in small amounts by the body for health

phytochemicals

non nutrient compounds found in plants. Some phytochemical have biological activity in the body

inorganic

not containing carbon or pertaining to living organisms. The two classes of nutrient that are inorganic are minerals and water

essential nutrients

nutrients a person must obtain from food because the body cannot make them for itself in sufficient quantity to meet physiological needs; also called indispensable nutrients. About 40 nutrients are currently known to be essential for human beings

vitamins

organic, essential nutrients required in small amount by the body for health

overt

out in the open and easy to observe

Explain how the four assessment methods are used to detect energy and nutrient deficiencies and excesses

people become malnourishes when they get too little or too much energy or nutrients. Deficiencies, excesses, and imbalances of nutrients lead to malnutrition diseases. To detect malnutrition in individuals, health-care professionals use a combination of four nutrition assessment methods, reviewing historical information on diet and health may suggest a possible nutrition problem. Lab tests may detect a possible nutrition problem in its earliest stages, whereas anthropometric measurements and physical examinations pick up on the problem only after it causes symptoms. National surveys use similar assessment methods to measure people's food consumption and to evaluate the nutrition status of populations

foods

products derived from plants or animals that can be taken into the body to yield energy and nutrients for the maintenance of life and the growth and repair of tissues

acceptable macronutrient distribution ranges (amdr)

range of intakes for the energy nutrient that provide adequate energy and nutrients and reduce the risk of chronic disease

anthropometric

relating to measurements of the physical characteristics of the body such as height and weight

Explain the scientific method and how scientists use various types of research studies and methods to acquire nutrition information

scientists learn about nutrition by conducting experiments that follow the protocol of scientific research. In designing their studies, researchers randomly assign control and experimental groups, seek large sample sizes, provide placebos, and remain blind to treatment. Their findings must be reviewed and replicated by other scientists before being accepted as valid

recommended dietary allowance (rda)

the average daily amount of a nutrient considered adequate to meet the known nutrient needs of practically all healthy people; a goal for dietary intake by individuals

adequate intake (ai)

the average daily amount of a nutrient that appears sufficient to maintain a specified criterion; a value used as a guide for nutrient intake when an RDA cannot be determined

estimated average requirement (ear)

the average daily amount of a nutrient that will maintain a specific biochemical or physiological function in half the health people of a given age and gender group

estimated energy requirement (eer)

the average dietary energy intake that maintains energy balance and good health in a person of a given age, gender, weight, height, and level of physical activity

energy

the capacity to do work. the energy in food is chemical energy. the body can convert this chemical energy to mechanical, electrical, or heat energy

genome

the complete set of genetic material (DNA) in an organism or a cell. The study of genomes is called genomics

Define the four categories of the DRI

the dietary references intakes (DRI) are a set of nutrient intake values that can be used to plan and evaluate diets for healthy people. the estimated average requirement defines the amount of a nutrient that supports a specific function in the body for half of the population. The recommended dietary allowance is based on the estimate average requirement and establishes a goal for dietary intake that will meet the needs of almost all healthy people. An adequate intake serves as a similar purpose when an RDA cannot be determined. The estimated energy requirement defines the average amount of energy intake needed to maintain energy balance, and the acceptable macronutrient distribution ranges define the proportions contributed by carb, fat, and protein to a healthy diet. The tolerable upper intake level establishes the highest amount that appears safe for regular consumption

diet

the foods and beverages a person eats and drinks

requirement

the lowest continuing intake of a nutrient that will maintain a specified criterion of adequacy

tolerable upper intake level (ul)

the maximum daily amount of a nutrient that appears safe for most healthy people and beyond, which there is an increased risk of adverse health effects

energy yielding nutrients

the nutrients that break down to yield energy the body can use: carb, fat, protein

nutritional genomics

the science of how nutrients affect the activities of genes (nutrigenomics) and how genes affect the interaction between diet and disease (nutrigenetics)

nutrition

the science of the nutrients in foods and their actions within the body. A broader definition includes the study of human behaviors related to food and eating

identify several risk factors and explain their relationships to chronic diseases

within the range set by genetics, a person's choice of diet influences long term health. Diet has no influence on some diseases but is linked closely to others. Personal life choices, such as engaging in physical activity and using tobacco or alcohol, also affect health for the better or worse

2. What is the difference between organic and inorganic?

Inorganic means they do not contain carbon, organic means it contains carbon (it means "alive").

3. How much energy do carbohydrates, fats, and proteins yield per gram? How is energy measured?

Carbs yield 4 /grams, proteins yield 4 /gram, fats yield 9 /gram. It is measured in calories - tiny units of energy. Energy is expressed in 1000 calorie units call kilocalories.

9. Explain how variables might be correlational but not causal?

Correlational evidence only proves that variables are associated, not that one is the cause of the other.

11. An experiment in which neither the researchers nor the subjects know who is receiving the treatment is known as: a. double blind b. double control c. blind variable d. placebo control

a. double blind

17. Behaviors such as smoking, dietary habits, physical activity, and alcohol consumption that influence the development of disease are known as: a. risk factors b. chronic causes c. preventative agents d. disease descriptors

a. risk factors

nutrition assesment

a comprehensive analysis of a persons nutrition status that uses health, socioeconomic, drug, and diet histories, anthropometric measurements, physical examinations, and lab tests

risk factor

a condition or behavior associated with an elevated frequency of a disease but not proved to be causal. Leading risk factors for chronic diseases include obesity, cigarette smoking, high blood pressure, high cholesterol, physical inactivity, and a diet high in saturated fats and low in vegetables, fruits and whole grains

subclinical deficiency

a deficiency in the early stages, before the outward signs have appeared

calories

a measure of heat energy. Energy provided by foods and beverages is measured in kilocalories (1000 calories equal 1 kilocalorie), abbreviated kcalories or kcal. One kcalorie is the amount of heat necessary to raise the temperature of 1 kilogram of water 1 degree celsius. The scientific use of the term kcalorie is the same as the popular use of the calorie

energy density

a measure of the energy a food provides relative to the weight of the food (kcalories per gram)

healthy people

a national public health initiative under the jurisdiction of the US department of health and human services that identifies the most significant preventable threats to health and focuses efforts towards eliminating them

primary deficiency

a nutrient deficiency caused by inadequate dietary intake of a nutrient

secondary deficiency

a nutrient deficiency caused by something other than an inadequate intake such as disease condition or drug interaction that reduces absorption. accelerates use, hastens excretion, or destroys the nutrient

Dietary reference Intakes (DRI)

a set of nutrient intake values for healthy people in the US and Canada. These values are used for planning and assessing diets and include: estimated average requirements, recommended dietary allowances, adequate intakes, tolerable upper intake levels