Nutrition and Health Final NYU
Nutrition - answer the study of nutrients in food and in our bodies, and how foods
nourish the body
Nutrients - answer substances in food that provide energy, raw materials, support
growth, and tissue maintenance and repair
Diet - answer the food we eat to obtain nutrients to sustain life
Leading Causes of Death (relating to nutrition) - answer-heart disease
-cancer
-stroke
-diabetes
^top 4
others are: accidents, suicide, Alzheimer’s, lung disease
kilocalories (kcal, calories) - answer energy in food is measured in...
calories in carbohydrates - answer4 kcal/ gram
calories in protein - answer4 kcal/ gram
calories in fat - answer9 kcal/ gram
calories in alcohol - answer7 kcal/ gram
carbs, protein, and fat - answerWhat nutrients have energy?
vitamins, minerals, and water - answerWhat nutrients have no energy?
62% - answerWhat percentage of water is a human made out of?
Intervention (Clinical Studies) - answer-control group and experimental group
-test the effect of a diet change
-determining a cause and effect relationship
-single/double blind
Observational Studies - answersurvey and no treatment; determines correlations
treatment not assigned
,5 things for a nutritious diet - answeradequacy, balance, calorie control, moderation,
and variety
Factors that Influence Food Choices - answerValues, preferences, knowledge,
availability, cost, emotion and health
normal, healthy people - answerWhat population does the Dietary Reference Intakes
apply to?
EAR - answerEstimated Average Requirement
- daily nutrient intake levels to meet average person's needs
- middle of bell curve
RDA - answerRecommended Dietary Allowance
-daily nutrient intake level to meet 97% of people's needs
- upper end of bell curve
AI - answerAdequate Intake
- recommended daily intake based on healthy people's regular intake
- used when RDA can't be determined
- maximum daily nutrient intake that's safe
- individual tolerance varies
- some nutrients do not have a UL (b/c not enough date, not b/c excessive amt. is safe)
UL - answerTolerable Upper Intake Level
AMDR - answerAcceptable Macronutrient Distribution Range
- applies to normal healthy people meeting their calorie needs
- carbohydrate: 45-65%
- protein: 10-35%
- fat: 20-35%
EER - answerEstimated Energy Requirement
- average energy needs to maintain energy balance and health (based on gender, age,
weight, height, activity)
DV - answerDaily Value
- on food labels
- >20% a lot
- <5% very little
2015-2020 Guidelines - answerThe Guidelines:
1.Follow a healthy eating pattern across the lifespan.
2.Focus on variety, nutrient density, and amount.
3.Limit calories from added sugars and saturated fats and reduce sodium intake.
4.Shift to healthier food and beverage choices.
, 5.Support healthy eating patterns for all.
kilocalorie - answeramount needed to raise 1 kg of water 1ºC
NHANES - answer-National Health And Nutrition Examination Survey
- by the Dept. of Health and Human Services (DHHS)
- includes demographics, health related questions, and physical exam w/ blood work
fats - answerwhat nutrient does lymph transport?
nutrients - answerwhat does blood transport?
blood picks up from intestine and takes to liver, then blood takes ___ to heart to be
pumped out, then blood goes through kidneys which filter out the waste
small intestine - answerorgan where most nutrients are processed
DRI - answer- Dietary Reference Intake
- by the Institute Of Medicine (IOM)
- applies to normal healthy people
- recommendations for population subgroups: age, gender, life stage
shortfall nutrients - answer-vitamin A
-vitamin C
-vitamin D
-vitamin E
-calcium
-iron
-magnesium
-fiber
-folate
-potassium
energy balance - answermaintenance: body does this by controlling our consumption of
calories in food/bev through sensations of hunger and fullness (homeostasis)
-intake v expenditure
-"food budget" determined by age, sex, level of phys. activity/expenditure
key diet factors - answer-balance
-variety
-moderation
-nutrient density (over energy density)
nutrient densiy - answer- measurement of a food's nutritiousness
- amt. of nutrient/ calories
Nutrition - answer the study of nutrients in food and in our bodies, and how foods
nourish the body
Nutrients - answer substances in food that provide energy, raw materials, support
growth, and tissue maintenance and repair
Diet - answer the food we eat to obtain nutrients to sustain life
Leading Causes of Death (relating to nutrition) - answer-heart disease
-cancer
-stroke
-diabetes
^top 4
others are: accidents, suicide, Alzheimer’s, lung disease
kilocalories (kcal, calories) - answer energy in food is measured in...
calories in carbohydrates - answer4 kcal/ gram
calories in protein - answer4 kcal/ gram
calories in fat - answer9 kcal/ gram
calories in alcohol - answer7 kcal/ gram
carbs, protein, and fat - answerWhat nutrients have energy?
vitamins, minerals, and water - answerWhat nutrients have no energy?
62% - answerWhat percentage of water is a human made out of?
Intervention (Clinical Studies) - answer-control group and experimental group
-test the effect of a diet change
-determining a cause and effect relationship
-single/double blind
Observational Studies - answersurvey and no treatment; determines correlations
treatment not assigned
,5 things for a nutritious diet - answeradequacy, balance, calorie control, moderation,
and variety
Factors that Influence Food Choices - answerValues, preferences, knowledge,
availability, cost, emotion and health
normal, healthy people - answerWhat population does the Dietary Reference Intakes
apply to?
EAR - answerEstimated Average Requirement
- daily nutrient intake levels to meet average person's needs
- middle of bell curve
RDA - answerRecommended Dietary Allowance
-daily nutrient intake level to meet 97% of people's needs
- upper end of bell curve
AI - answerAdequate Intake
- recommended daily intake based on healthy people's regular intake
- used when RDA can't be determined
- maximum daily nutrient intake that's safe
- individual tolerance varies
- some nutrients do not have a UL (b/c not enough date, not b/c excessive amt. is safe)
UL - answerTolerable Upper Intake Level
AMDR - answerAcceptable Macronutrient Distribution Range
- applies to normal healthy people meeting their calorie needs
- carbohydrate: 45-65%
- protein: 10-35%
- fat: 20-35%
EER - answerEstimated Energy Requirement
- average energy needs to maintain energy balance and health (based on gender, age,
weight, height, activity)
DV - answerDaily Value
- on food labels
- >20% a lot
- <5% very little
2015-2020 Guidelines - answerThe Guidelines:
1.Follow a healthy eating pattern across the lifespan.
2.Focus on variety, nutrient density, and amount.
3.Limit calories from added sugars and saturated fats and reduce sodium intake.
4.Shift to healthier food and beverage choices.
, 5.Support healthy eating patterns for all.
kilocalorie - answeramount needed to raise 1 kg of water 1ºC
NHANES - answer-National Health And Nutrition Examination Survey
- by the Dept. of Health and Human Services (DHHS)
- includes demographics, health related questions, and physical exam w/ blood work
fats - answerwhat nutrient does lymph transport?
nutrients - answerwhat does blood transport?
blood picks up from intestine and takes to liver, then blood takes ___ to heart to be
pumped out, then blood goes through kidneys which filter out the waste
small intestine - answerorgan where most nutrients are processed
DRI - answer- Dietary Reference Intake
- by the Institute Of Medicine (IOM)
- applies to normal healthy people
- recommendations for population subgroups: age, gender, life stage
shortfall nutrients - answer-vitamin A
-vitamin C
-vitamin D
-vitamin E
-calcium
-iron
-magnesium
-fiber
-folate
-potassium
energy balance - answermaintenance: body does this by controlling our consumption of
calories in food/bev through sensations of hunger and fullness (homeostasis)
-intake v expenditure
-"food budget" determined by age, sex, level of phys. activity/expenditure
key diet factors - answer-balance
-variety
-moderation
-nutrient density (over energy density)
nutrient densiy - answer- measurement of a food's nutritiousness
- amt. of nutrient/ calories
