Nutrition 1, chapter 1 – Flashcards
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International units of energy are expressed in:
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kilojoules
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How much energy is required to raise the temperature of one kiligram (liter) of water 1 C?
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1 kilocalorie
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A nutrient needed by the body and that must be supplied by foods is a
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essential nutrient
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Gram for gram, which of the following provides the most energy?
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Fats
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The % of k calorie intakes for protein, fat, and carbohydrate that are thought to reduce the risk of chronic diseases are termed the
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(AMDR) Acceptable Macronutrient Distribution Ranges
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What entity coordinates nutrition-related activities of federal agencies?
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The National Nutrition Monitoring program
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All of following sets of values are included in the Dietary Reference Intakes (DRI's) EXCEPT
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...
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What is the MAIN reason people chose what they eat?
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Taste
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All of the following are results of making poor food choices EXCEPT:
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C. when made over just a single day, they exert great harm to your health
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Which of the following is classified as a micro nutrient?
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Iron
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What is the totoal k calorie value of a meal supplying 110 g of carbs, 25 g protien, 20 g fat, and 5 g alchol?
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...
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Gram for gram, which of the following provides the most energy?
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Fats
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What is the term that defines foods that contain substances, whose known action in the body is to promote well-being to a greater extent than that contributed by food's nutrients?
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Functional Foods
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A diet provides 2200 k calories, of which 40 % of the ENERGY is from fat and 20 % from protein. How many GRAMS of carbs are in this diet?
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...
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How many vitamins are known to be required in the diet of human beings?
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13
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The study of how a person's genes interact with nutrients is termed:
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nutritional genonics
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Which does NOT yield energy during its metabolism?
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Vitamins
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nutrition
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- the science of foods and the nutrients and other substances they contain, and of their actions within the body - The social, economic, cultural and psychological implications of food and eating.
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Influencing factor of food chocies:
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- TASTE - social - Habit - Ethnic - Availability, convenience, money =/- associations, emotions, values, body weight and image
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functional foods
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- foods that provide health benefits beyond their nutrient contributions - Can be whole, modified, or fortified foods.
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Phytochemicals
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- non-nutrient substances in plant foods that have biological activity in the body - known to promote well-being to a greater extent than that contributed by the foods nutrients - found in functional foods
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Nutrients:
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substances the body uses for the growth, maintenance, and repair of tissues
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Essential (indispensible) Nutrients
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- nutrients that can not be made in sufficient quantities in the body to meet needs - Must be consumed
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6 classes of nutrients
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- Water - Minerals - Vitamins - Carbohydrates - Proteins - Lipids (fats)
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Water
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- H and O - inorganic
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Minerals
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- simple nutritent - inorganic
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Vitamins
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- organic
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Carbohydrates
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- Organic
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Proteins
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- Organic - Contains nitrogen
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Lipids (fats)
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- Organic
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Calorie
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- units by which energy is measured
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Kilocalorie (kcal)
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- units by which food energy is measured - Equals 1000 calories - 1 k cal is the amount of heat nessary to raise the temp of 1 kg of water 1 degree C
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carbohydrate =
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4 k cal/ gram
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Protein =
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4 k cal/ gram
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fat =
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9 k cal/gram
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Alcohol
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- not a nutrient - yields energy = 7 k cal/ gram
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Macronutritents
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...
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Micronutrients
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...
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If a person consumed 10 g Pr, 16 g CHO, 7 g fat, how many k cals would they have consumed?
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167 k cals
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What % energy came from fat?
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38 % fat/ total kcals
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Amount of energy in food
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- depends on macronutritent compostion
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Using ntrients for energy
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- Breaking bonds - If nutrients aren't used as fuel, they: - storage of excess energy ( in the form of Fat, CHO. Pro, or Alcohol)
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Metabolism
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- Materials for building body tisues - Regulation of bodily activities
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vitamins
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- facilitate energy release ( but do not provide energy themselves) - Almost every bodily action requires assistance from vitamins - Vulnerable to destruction
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13 organic vitamins
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- water-soluble vitamins - fat- soluble vitamins
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Minerals
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- do not yield energy - 16 essential minerals - indestructible
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Water
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- medium for all body activities - Inorganic - mo carbon
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nutritional genomics
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- the science of how nutrients affect the activities of genes and how genes affect the interaction between diet and disease
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Dietary Reference Intakes (DRIs)
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- standards defined for: - energy nutrients - other dietary components - physical activity
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Dietary Reference Intakes (DRIs)
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- Collaborative effort of U. S. and Canada - Recommendations apply to HEALTHY people - Specific groups may require different amounts
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EAR
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Estimated Average Requirements
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Estimated Average Requirements (EAR)
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- average amount of sufficient for HALF OF POPULATION
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RDA
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Recommended Dietary Allowance
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Recommended Dietary Allowance (RDA)
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- recommendations to meet needs of most healthy people - about 98 % OF POPULATION
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AI
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Adequate intakes
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Adequate intakes (AI)
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- insufficient scientific evdence - AI value set instead of RDA - Exspected to exceed avg. requirements - EX: water, fiber
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Tolerable Upper Intake Levels
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UL
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Tolerable Upper Intake Levels (UL)
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- Point where nutrient is likely to be toxic - Helps protect against over consumption - EX: fat soluble vitamins
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EER
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Estimated Energy Requirement
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Estimated Energy Requirement (EER)
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- average dietary energy intake to maintain energy accounting for age, gendger, wt, ht, and physical activity (PA) - healthy body weight - physical activity - No upper level
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AMDR
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Acceptable Macronutrient Distribution Ranges
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Acceptable Macronutrient Distribution Ranges (AMDR)
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- adequate energy and nutrients - reduce risk of chonic diseases
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AMDR - carbs
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45 - 65 % k cals
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AMDR - fat
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20-35 % k cal
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AMDR - protein
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10 - 35 % k cal
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Dietary Reference Intakes (DRIs)
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- recommendations- not minimum levels nor optimal levels ( only targets most people) - Goas intended to be met though diet (FOOD!) - Apply to AVERAGE daily intakes - Each DRI category serves a unique purpose
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Nutritional Assessment- Individual Level
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- deficiency or excess OVER TIME leads to malnutrition - Synptoms of malnutrition (under and over nutrition) - diarrhea, skin rashes, fatigue, others
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Nutritional Assessment- Individual Level
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- Creating a totoal picture of the individual - Historical information - Anthropometic measurements - Physical examinations - Laboratory tests
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Both food and the human body are primarily composed of this nutrient
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water
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An unproven statement that tentatively explains the relationships between 2 or more variables
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hypothesis
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a measure of the energy a food provides relative to the amount of food ( kcals per gram)
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energy density
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This type of study determines the incidence and distribution of diseases in a population. Includes cross-sectional, case control and cohort
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epidemiological study
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