Foods, nutrition, and wellness studies

Nutrition and Wellness Exam #1 Define diet - Diet is the foods a person usually eats and drinks List the factors that influence an individual's food choices - Taste, price, convenience, nutrition and weight control, physiological influences, emotional comfort, habit, culture, product safety, media, and social pressure Define nutrients - substances that support growth, maintenance, and repair of body's tissues- indispensable to body's functioning List the six class of nutrients - Carbohydrates, lipids, protein, vitamins, minerals, and water Energy yielding nutrients - Carbohydrates, lipids, and protein Non-energy yielding nutrients - Vitamins, minerals, and water Calculate total kilocalories of a food when provided with its energy-yielding nutrient content - Carbohydrate= 4 cal/g Lipids= 9 cal/g Protein= 4 cal/g What are the diet planning principles? - Adequacy, balance, energy control, moderation, and variety Adequacy - The foods provide enough of each essential nutrient, fiber, and energy Balance - The choices do not overemphasize one nutrient or food type at the expense of another Energy Control - The foods provide the amount of energy you need to maintain appropriate weight Moderation - The foods do not provide excess fat, salt, sugar, or other unwanted constituents Variety - The foods chosen differ from one day to the next Define nutrient density - A measure of nutrients provided per calorie of food. A nutrient-dense food provides vitamins, minerals, and other beneficial substances with relatively few calories Provide examples of low and high nutrient dense foods - High nutrient dense foods: salmon, kale, potatoes, blueberries, dark chocolate Low nutrient dense foods: candy, soft drinks, sugary cereals Define energy density - A measure of the energy provided by a food relative to its weight (calorie per gram) Provide examples of low and high energy dense foods - High energy dense foods: avocados, nuts, beans, milk, bananas, eggs Low energy dense foods: watery foods- many fruits and vegetables Describe the Dietary Guidelines' purpose - To provide evidence-based advice for ages 2 years and older and recommendations aim to promote health, prevent chronic disease, and help people reach and maintain a healthy weight Who is the target audience of the Dietary Guidelines? - Policymakers, nutrition educators, and health professionals Estimated Average Requirement - The average daily nutrient intake estimated to meet the requirement of half of the healthy individuals in a particular life stage and gender group Recommended Dietary Allowance - Nutrient intake goals for individuals; the average daily nutrient intake level that meets the needs of nearly all healthy people in a particular life stage and gender group