nutrition chapter 1
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Created by:
emmaschultz on September 1, 2011
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53 terms
Terms | Definitions |
|---|---|
 nutrition | the science of food and the substances they contain |
| orders of actions within the body | ingestion, digestion, absorption, transportation, metabolism, excretion |
| broader definition of nutrition | social, economic, cultural, and psychological implications of food and eating |
| food is derived from | plant or animal sources |
| food provides | energy and nutrients used by the body for growth, maintenance, and repair of tissues |
| diet | food and beverages a person eats, drinks, and/or consumes |
| dietary quality affects | the risk of chronic disease |
| number 1 thing affecting food choices | taste |
| functional foods | provide health benefits beyond their nutrient contributions |
| example of functional foods | low fat food, OJ with calcium |
| nutrients | chemical substances obtained from foods and used by the body |
| energy | capacity to do work |
| food | chemical energy that the body can convert to mechanical, electrical, or heat energy |
| structural materials of a healthy 150 pound human | 90 lbs. water, 20-45 lbs. fat, 15-40 lbs. protein/carbs/minerals, <1 lb vitamins/minerals |
| six classes or nutrients | proteins, carbs, lipids, vitamins, minerals, water |
| proteins yield---> | 4 kcal/gm |
| carbs yield---> | 4 kcal/gm |
| lipids yield---> | 9 kcal/gm |
| organic | refers to substance/molecule containing carbon->carbon or carbon->hydrogen bonds |
| organic in agriculture means | crops/livestock raised according to US department of agriculture (USDA) standards |
| organic nutrients | carbohydrates, lipids, proteins, vitamins |
| inorganic nutrients | minerals, water |
| essential (indispensable) nutrients | must be obtained from foods because your body can't make these |
| macronutrients | contained in large amounts: proteins, carbohydrates, fat, water |
| micronutrients | contained in small amounts: vitamins, minerals |
| 1000 calories= | 1 kcal |
| kilocalorie | amount of energy needed to raise the temperature of one kilogram of water 1 degree C |
| accepted macronutrient distribution ranges | carbs: 45-65% (58%) fat: 20-35% (<30%) protein: 10-35% (12%) |
| energy density | measure of the energy a food provides relative to the amount of food |
| vitamins | organic, not energy-yielding, 13 essential, water-soluble vs. fat-soluble, vulnerable to destruction |
| minerals | inorganic, not energy-yielding, 16 essential, indestructible, binding issues |
| water | inorganic, not energy yielding, essential, required for metabolic reactions, 60% of an adult's body weight |
| replication | if someone else does the same study they'll get the same results |
| peer review | evaluated and reviewed by peers |
| epidemiological studies | cross-sectional study, case control study, cohort study |
| cross-sectional study | researchers observe how much/what kinds of foods groups of people eat and how healthy those people are |
| case control study | researchers compare people who do and do not have a condition/disease, closely matching them for age/gender/key variables so that differences in other factors will stand out |
| cohort study | researchers analyze data from a select group of people at intervals over a period of time |
| experimental studies | laboratory-based animal studies, laboratory-based in vitro studies human intervention clinical trials |
| laboratory-based animal study | researchers feed animals special diets that provide/omit nutrients and then observe health changes |
| laboratory-based in vitro study | researchers examine the effects of a variable on tissue, cells, or molecules from living organisms |
| human intervention clinical trials | researchers ask people to adopt a new behavior to determine the effectiveness of such interventions of the development/prevention of disease |
| nutritional research is | research-not rumor, scientifically valid, peer reviewed, reproducible |
| dietary reference intakes (DRIs) | a set of nutrient intake values for healthy people in US/Canada |
| DRIs are used for | planning/assessing diets |
| estimated average requirement (EAR) | nutrient amount that maintains specific biochemical or physiological function in half the people of a given age/gender |
| recommended dietary allowance (RDA) | average daily nutrient amount considered adequate to meet the known nutrient needs of practically all healthy Americans, living in America, under normal stress. Meets needs of 98% of Americans |
| average intake (AI) | daily amount of nutrient that appears sufficient to maintain a specific criterion |
| upper level (UL) | maximum daily amount of a nutrient that appears safe for most healthy people |
| beyond UL there is | increased health risk |
| malnutrition | any condition caused by deficient or excess food energy or nutrient intake or by a nutrient imbalance |
| undernutrition | deficient energy/nutrients |
| overnutrition | excess energy/nutrients |
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