Human Nutrition Test 1 (with 100% correct Answers)

nutrition - ANSWER The American Medical Association defines THIS as the "science of food; the nutrients and the substances therein; their action, interaction, and balance in relation to health and disease; and the process by which the organism (e.g. human body) ingests, digests, absorbs, transports, utilizes, and excretes food substances." Food provides the nutrients needed to fuel, build, and maintain body cells. high nutrient density food - ANSWER foods that contain more nutrients per calorie low nutrient density food - ANSWER foods that contain less nutrients per calorie Provide energy (calories = measure of energy), Provide structure, Regulate body processes - ANSWER 3 functions of nutrients essential nutrients - ANSWER our bodies cannot make them, so it is important that we consume them non-essential nutrients - ANSWER our bodies can make them from other nutrients, so it is NOT important that we consume them fortified foods - ANSWER nutrients are added to food phytochemical - ANSWER Non-nutrient substances in food FROM PLANTS thought to be beneficial to the human body zoochemical - ANSWER Non-nutrient substances in food IN ANIMALS thought to be beneficial to the human body functional foods - ANSWER Provide health benefits beyond functions of nutrients Examples: Broccoli for prevention of cancer Oatmeal for lowering cholesterol Salmon for prevention of heart disease Designer foods - ANSWER Functional foods with added nutrients Examples: Water with added vitamins Margarine with added plant sterols Orange juice with added calcium carbohydrates, protein, lipids, water, vitamins, minerals - ANSWER identify the 6 nutrients 7 - ANSWER alcohol has _____ cal/gram 4 - ANSWER protein has _____ cal/gram 4 - ANSWER carbohydrates have _____ cal/gram 9 - ANSWER fat has _____ cal/gram over-nutrition - ANSWER too much of a nutrient or nutrients or calories under-nutrition - ANSWER too little of a nutrient or nutrients or calories 50% - ANSWER about what percentage of all deaths are due to nutrition-related diseases? genes, diet and lifestyle - ANSWER What 2 factors affect your risk of developing a nutrition-related disease such as obesity? Personalized nutrition - ANSWER diets based on a person's genes nutrigenomics - ANSWER The study of interactions between genes and nutrition Variety, Balance, Moderation - ANSWER a healthy diet contains these 3 things Variety - ANSWER Eating foods from a _______ of food groups Eating a _______ of foods within each food group Balance - ANSWER ______ unhealthy choices with healthy choices ______ calories in with calories burned ______ foods within food groups Moderation - ANSWER ______ portion sizes ______ consumption of each food scientific method - ANSWER observation-->hypothesis-->esperiment-->theory Epidemiological - ANSWER studies populations example: fatty fish & heart disease in Alaska natives Laboratory - ANSWER conducted on cells, animals, or humans completely within a laboratory example: eat a meal and test blood glucose Experimental or clinical - ANSWER compares an experimental or treatment group with a control group example: treatment group drinks takes supplement and control group takes placebo macro-nutrient - ANSWER nutrient that must be broken down more to be used by the body micro-nutrient - ANSWER nutrient already in its smallest form, doesn't need to be broken down ex: minerals, vitamins Dietary Reference Intakes - ANSWER DRI Recommendations for amount of energy, nutrients and other food components For healthy people to stay healthy, decrease chronic disease risk, and prevent deficiencies Set for each gender and various life stages Recommended Daily Allowance - ANSWER RDA factors for nutritional status - ANSWER Health as it is influenced by intake and use of nutrients In populations, includes analysis of food intakes or food availability In individuals, includes analysis of food and nutrient intake, physical health (including measuring nutrients), medical and family history, and lifestyle Estimated Average Requirements - ANSWER EAR Nutrient intakes estimated to meet the needs of 50% of healthy individuals within a gender and life-stage group Used to assess population's nutrition adequacy but not for an individual's intake Adequate Intakes - ANSWER AI Estimation of amounts needed to sustain health Based on what healthy people typically eat Amounts people should consume on average over several days or weeks Tolerable Upper Intake Limits - ANSWER UL Maximum daily nutrient intakes unlikely to pose health risk for almost all individuals within a gender or life-stage group Depending on nutrient, UL is set for all sources, for supplements, or for supplements and fortified foods RDA, EAR, AI, UL - ANSWER Identify the 4 components of the DRIs RDA - ANSWER Which DRI value(s) is/are set at a level that will meet the needs of most healthy people in a population? UL - ANSWER Which DRI value represents the amount above which toxicity becomes more likely? EER, AMDR - ANSWER DRI energy intake recommendations Acceptable Macronutrient Distribution Ranges - ANSWER AMDR Recommended protein, carbohydrate, and fat intake ranges to decrease disease risk and provide diet flexibility Estimated Energy Requirements - ANSWER EER Average energy intake values predicted to maintain weight in healthy individuals Based on age, gender, height, weight, and physical activity 10-35% - ANSWER AMDR Protein 45-65% - ANSWER AMDR Carbohydrates 20-35% - ANSWER AMDR Fats age, gender, height, weight, and physical activity - ANSWER What are the five variables that affect your energy needs? Dietary Guidelines for Americans - ANSWER Set of diet and lifestyle recommendations designed to promote health and reduce the risk of overweight, obesity, and chronic diseases in the U.S. population key recommendations for the Dietary Guidelines - ANSWER Balance calorie intake with activity Eat 2.5 cups of fruits and vegetables daily Select more fruits that fruit juices Eat a variety of vegetables and protein sources (e.g., beans, peas, seafood) Replace refined grains with whole grains, high-fat dairy with low-/no-fat dairy, and fats with oils Limit intake of solid fats (saturated fat, trans fat) and cholesterol, sodium, added sugars, refined grains, and alcohol