JMU NUTR 280 Exam 1 Questions & Answers Already Graded A +

nutrients - components in food; vital for body to function what do nutrients provide? - energy, maintain / repair body parts, building material, regulate body processes, & support growth essential nutrient - must be consumed in the diet; body cannot make it OR cannot be made in sufficient quantities to maintain body function nutrient density - a measure of the nutrients provided by a food relative to its calorie content the more nutrient dense a food is... - the more nutrients it offers in relation to the number of calories Why choose nutrient dense foods? - - enables you to meet all your nutrient requirements - typically keeps you from exceeding your caloric needs - eating this type of pattern can occasionally have foods of lower nutrient density High nutrient density foods... - - contain more nutrients per calorie - foods are eaten as they are found in nature or with minimal processing Low nutrient density foods... - - contain fewer nutrients per calorie - are higher in empty calories - typically processed more empty calorie - calories from unhealthy fats & added sugars fortification - the addition of nutrients to food (e.g. adding Vitamin D to milk)why fortify food? - - to help prevent nutrient deficiencies - FDA mandated to add nutrients to certain foods problem with voluntarily adding nutrients? - increase chance of consuming an excess of nutrients [can be detrimental over time] dietary supplements - - products sold to supplement the diet - do not offer all the benefits that whole foods do - NOT regulated by the FDA phytochemicals - - non-nutrient compounds found in plant-derived foods - bestow color, taste, & other characteristics to food may have health promoting properties - thought to play a role in reducing disease risk zoochemicals - a substance from animal foods with health promoting properties beta-carotene - - yellow-orange pigment - found in dark green vegetables as well - PHYTOCHEMICAL...CAROTENOID lycopene - - red pigment - tomatoes contain a lot; more prevalent when cooked - PHYTOCHEMICAL...CAROTENOID phytoestrogens - - hormone-like compound - may reduce the risk of certain cancers - ex: soybeans - PHYTOCHEMICALligans - - converted into phytosterols by bacteria in lg intestine - possible anticancer agent - PHYTOCHEMICAL phytosterols - - helps to lower blood cholesterol - interferes with absorption of cholesterol in sm intestine - PHYTOCHEMICAL flavonoids - - found in grapes, berries, dark chocolate - act as antioxidants - may help reduce the risk of developing cancer & heart disease - PHYTOCHEMICAL carotenoids - - PHYTOCHEMICAL - give fruits & veggies their rich colors - may help prevent oxidation - act as antioxidants functional foods - provide health benefits beyond the nutrients they contain