Nutrition 1020 - Exam One with verified solutions 2024

Organic Containing carbon and hydrogen Phytochemicals (functional foods) Chemicals found in plants, such as vegetables and fruits. Previous Play Next Rewind 10 seconds Move forward 10 seconds Unmute 0:01 / 0:15 Full screen Brainpower Read More RD Registration in Dietetics - Has met the academic, experience and endorsement requirements for membership and has also passed a board examination after graduating from an accredited institution. Essential nutrient A substance that cannot be synthesized by the body and must be obtained preassembled from the diet, including certain amino acids and fatty acids, vitamins, and minerals. Calorie A common non-SI unit of energy. 1,000 calories = 1 Calorie. Kilocalorie (calorie) The amount of heat required to raise the temperature of one kilogram (kg) of water by one degree Celsius. The amount of energy in food that can be supplied to the body and released by carbohydrates, fats, and proteins. Functional foods Products in the supermarket that have selected phytochemicals added to them (e.g. yogurt). Classes of nutrition Carbohydrates, fats, proteins, vitamins, minerals, and water Carbohydrates Organic - Broken down to glucose to provide energy for exercise and neurological function. Calories per gram - 4 Fats (lipids) Organic - An essential nutrient composed of fatty acids and used for energy and other body functions. Calories per gram - 9 Proteins Organic - An energy nutrient consisting of large, complex molecules made up of amino acids. They support tissue growth, repair and maintenance. Calories per gram - 4 Vitamins Organic - Do not yield energy. Compounds that help regulate many vital physiologic processes, including the digestion, absorption, and metabolism of other nutrients. The help to release and utilize the energy found in proteins, fats and carbohydrates. Minerals Inorganic - Elements found in food that are used to rid the body of harmful by-products of metabolism and aid in fluid regualtion. Water Inorganic - A nutrient that is vital for our survival. Factors that influence a person's day to day food choices Biological factors - hunger, salt and sugar, hormones, physical activity Psychological factors - depression boredom, reward, peer/family pressure, habits, television Environmental factors - lack of time, lack of money, television, culture, religion Nutrition misinformation logic without proof, amateur diagnosis, misuse of scientific terms, incomplete truths, scare tactics, unreliable publications, fake or inappropriate credentials, authority not cited, testimonials offered as proof Alcohol Chemical compounds structurally similar to carbohydrates. Ethanol is found in beer, wine, etc. Alcohol is not considered a nutrient because there is no compelling proof it is required for optimal health. In fact it's a toxin. Calories per gram - 7 Calorie values of energy nutrients Protein: 4 calories per gram Carbohydrate: 4 calories per gram Fat: 9 calories per gram Alcohol: 7 calories per gram Healthy People 2020 recommendations on fat intake and calories and weight Lower fat from a current 38 percent of kcalories to less than 30 percent of kcalories; Increase carbohydrate intake from 46 percent of kcalories to 55 percent of kcalories; and Reduce sugar intake from 24 percent of kcalories to 10 percent of kcalories. Value of peer reviewed journal articles. Experts in the field have evaluated the study design and study analysis for any bias or inaccuracies. Nutritional treatments need to be subjected to scientific or objective testing to be proven valid. Two basic study designs characterize scientific methodology: experimental or metabolic design and epidemiological or population-based research. Experimental or metabolic design Sufficient numbers of people or animals are randomly assigned in equal numbers to either the treatment, such as a drug or herb, or to a placebo. The group provided with the placebo are called the control group and serve as a comparison to the treatment group. The only difference is their treatment assignment. Double blind Epidemiological or population-based research Examines populations. It may ask what do they die of? Or what do they eat? The research tries to determine if what populations eat is associated with how individuals die. Epidemiological data are not viewed as proof of cause and effect since other hidden or confounding variables may be affecting the outcomes. But you can note trends found from population-based research and then investigate these trends more closely in controlled trials, such as clinical trials. Double blind Results are gathered over a sufficient period of time (such as weight loss over a six-month period) and after the data are collected, the code indicating which group subjects belonged to is broken and the groups are mathematically compared to see if a statistically significant difference exists between two groups. Blind testing reduces bias in data collection.