NTRS CHAP 1 – Flashcards
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Reasons people choose the foods they eat?
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Social interactions Availability, convenience, and economy Positive and negative associations Emotions Values Religious beliefs, political views, environmental concerns Body weight and image Nutrition and health benefits
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Functional food
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foods that contain physiologically active compounds that provide health benefits beyond their nutrient contributions; sometimes called designer foods or nutraceuticals. Whole foods—as natural and familiar as oatmeal or tomatoes—are the simplest functional foods.
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Know which foods are included in the six classes of nutrients
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Mineral Water carbohydrate lipid protein vitamins
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minerals
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are the simplest, then water
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organic compounds
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formed by carbon and hydrogen atoms; carbohydrates, lipids, proteins, and vitamins
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Nutrient composition
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60% water Fat (13-21 for young men, 23 to 31 percent for young women)
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carbohydrate
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4kcal/g
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protein
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4kcal/g
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fat
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9kcal/g
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Alcohol
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not a nutrient; yields energy 7kcal/g
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Characteristics of vitamins
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Thirteen organic vitamins Water-soluble vitamins Fat-soluble vitamins Facilitate energy release Almost every bodily action requires assistance from vitamins Vulnerable to destruction
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Minerals
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Do not yield energy Sixteen essential minerals Indestructible Causes of mineral losses from foods
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Water
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Medium for nearly all body activities
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major minerals
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The major minerals are calcium, phosphorus, potassium, sodium, chloride, magnesium, and sulfate.
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trace minerals
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The trace minerals are iron, iodine, zinc, chromium, selenium, fluoride, molybdenum, copper, and manganese.
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different types of research
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scientific method -Systematic process for conducting research Research studies Controls -Randomization Sample size Placebos Double-blind experiments
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Nutritional genomics
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The science of how nutrients affect the activities of genes (nutrigenomics) and how genes affect the interactions between diet and disease (nutrigenetics)
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8. Pros and cons of different types of research.
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...
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the major weakness of a laboratory-based study
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The results cannot be applied to human beings
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DRIs EARs, ULs, RDAs, AIs.
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Dietary reference intakes Estimated Average Requirements (EAR) Recommended Dietary Allowances (RDA) Adequate Intakes (AI) Tolerable Upper Intake Levels (UL)
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Analyzing research findings
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only prove association -Positive correlation --Not necessarily a desired outcome -Negative correlation -No correlation Cautious interpretations and conclusions - accumulation of evidence
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Chronic disease
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In general, a chronic disease progresses slowly or with little change and lasts a long time.
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Acute disease
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an acute disease develops quickly, produces sharp symptoms, and runs a short course.
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Essential nutrients
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Nutrients that foods must supply
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Acceptable Macronutrient Distribution Ranges (AMDR)
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ranges of intakes for the energy nutrients that provide adequate energy and nutrients and reduce the risk of chronic diseases. Ranges 45-65% kcalories from carbohydrate 20-35% kcalories from fat 10-35% kcalories from protein
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primary deficiency
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a nutrient deficiency caused by inadequate dietary intake of a nutrient.
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secondary deficiency
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a nutrient deficiency caused by something other than an inadequate intake such as a disease condition or drug interaction that reduces absorption, accelerates use, hastens excretion, or destroys the nutrient.
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Leading causes of death in US
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1. heart disease 2. Cancer 3. strokes 4. Chronic Lung disease 6. diabetes
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Biggest factor that contributes to death in the U.S
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The most prominent factor contributing to death in the United States is tobacco use, followed closely by diet and activity patterns, and then alcohol
