Nutrition Ch 1 Jersey college Questions & Answers

Nutrition Ch 1 Jersey college Questions & Answers food refers to the plants and animals we consume Nutrition the science that studies food and how nourishes our body and influences our health chronic disease disease develops slowly and can persist for years, often despite treatment. These include obesity, cardiovascular disease, type 2 diabetes Wellness a multidimensional, active process by which people make choices that enhance their lives pellagra deficiency disease caused by a lack of niacin scurvy a disease caused by lack of vitamin C diseases that are among the top 10 causes of death in the U.S. diabetes, heart disease, and stroke 6 groups of nutrients carbohydrates, proteins, fats, vitamins, minerals, water Nutrients chemicals found in foods that are critical to human growth and function organic a substance or nutrient that contains the elements carbon and hydrogen Inorganic a substance or nutrient that does not contain carbon and hydrogen Macronutrients Nutrients that make up the largest part of the nutrition we take in; the three basic food groups: protein, carbohydrates, and fats. carbohydrates, proteins 4 kcal/g Alcohol 7 kcal/g fat 9 kcal/g. AMDR 20 - 35% Carbohydrates primary source of energy for the body, has a carbon, hydrogen, and oxygen. whole grains, veggies, and fruits. AMDR 45 - 65% Protein supports tissue growth, repair, and maintenance. Amino acids made up of carbon, hydrogen, oxygen, and nitrogen. meats, dairy products, seeds, nuts and legumes. AMDR 10 - 35% Minerals Assists with fluid regulation and energy production. Maintain health of blood and bones, rid body of harmful by-products of metabolism. Single elements such as sodium, potassium, calcium, or iron. Fruits, veggies, dairy products, and meats fats and oils important source of energy at rest and during low-intensity exercise. Carbon, hydrogen, and oxygen. Veggies, oils, butter, and dairy products Vitamins Assist with release of macronutrients; critical to building and maintaining bone, muscle, and blood. Fat-soluble and water-soluble compounds. Support immune function and vision Water Ensures proper fluid balance; assists in regulation of nerve impulses, body temperature, and muscle contractions. Hydrogen and oxygen. Water, juices, soups, fruits and veggies Micronutrients minerals and vitamins. nutrients needed in relatively small amounts to support normal health and body function Vitamins organic compounds that are required in small quantities for specific functions in the body Metabolism Chemical reactions by which large compounds, such as carbohydrates, fats, and proteins, are broken down into smaller units the body can use. Also refers to the assembly of smaller units into larger compounds Fat soluble vitamins A, D, E, K, vitamins that are not soluble in water but are soluble in fat. water-soluble vitamins B vitamins and vitamin C. vitamins that are soluble in water. Minerals inorganic elements that assist in the regulation of many body process and the Maintenace of many body tissues major minerals minerals we need to consume in amounts of at least 100 mg per day and of which the total amount in our body is at least 5 g trance minerals minerals we need to consume in amounts less than 100 mg per day and of which the total amount in our body is at less 5 g dairy reference intakes (DRI's) a set of nutritional reference values for the United States and Canada that applies to healthy people Estimated Average Requirement (EAR) The average daily intake level of a nutrient that will meet the needs of half of the healthy people in a particular life stage and gender group Recommended Dietary Allowance (RDA) average daily intake level estimated to meet the needs of nearly all people in a certain group. Aim for this amount Adequate Intake (AI) average daily intake level assumed to be adequate. It is used when an EAR cannot be determined. Aim for this amount if there is no RDA Tolerable Upper Intake Level (UL) the highest average daily nutrient intake level likely to pose no risk. do not exceed this amount on a daily basis Acceptable Macronutrient Distribution Range (AMDR) recommended range of carbohydrate, fat, and protein intake expressed as a percentage of total energy Estimated Energy Requirement (EER) the average dietary energy intake predicted to meet the needs of healthy adults Scientific Method the standardized, multistep process scientists use to examine evidence and test hypotheses Hypothesis An educated guess as to why a phenomenon occurs the scientific method observation, hypothesis, experiment, observation, repeat experiment, accept hypothesis, and theory Theory a conclusion, or scientific consensus, drawn from repeated experiments epidemiological studies studies that examine patterns of health and disease in defined populations Prevalence percentage of people within a population that is affective with a particular disease at a given time incidence the rate of new (or newly diagnosed) cases of a disease within a period of time Observational Study Studies that indicate relationships between nutrition habits, disease trends, and other health phenomena of large populations of humans case control studies observational studies that compare groups with and without a condition, allowing researchers to gain a better understanding of factors that may influence disease clinical trials tightly controlled experiments in which an intervention is given to determine its effect on a certain disease or health condition. may involve single or double blinding placebo An imitation treatment having no active ingredient that is sometimes used in a clinical trial conflict of interest A situation in which a person in a position to derive personal benefit and unfair advantage from actions or decisions made in their official capacity. Quackery the promotion of an unproven remedy, such as a supplement or other product or service, usually by someone unlicensed and untrained Registered Dietitian (RD) a professional who creates special diets for residents with specific needs and plans menus to ensure residents' nutritional needs are met National Institutes of Health (NIH) the world's leading medical research center and the focal point for medical research in the United States Centers for Disease Control and Prevention (CDC) The leading federal agency in the United States that protects the health and safety of people. Academy of Nutrition and Dietetics (AND) the professional organization of dietitians in the United States (formerly the American Dietetic Association). The Canadian equivalent is the Dietitians of Canada (DC), which operates similarly. the American society of nutrition (ASN) the premier research society dedicated to improving quality of the life through the science of nutrition American College of Sports Medicine (ACSM) interested in the study of all aspects of sports The Obesity Society the study of obesity to improve the lives of people with obesity What does early nutrition research focus on? identifying and preventing disease caused by dietary deficiencies what are vitamins A and C, thiamin, calcium and magnesium? micronutrients nutrigenomics A scientific discipline studying the interactions between genes, the environment, and nutrition. human microbiome the complete population of microorganisms, including their genes, that inhabit the human body functional foods Foods that may have biologically active ingredients that provide health benefits beyond basic nutrition. probiotics Foods, beverages, or supplements containing living microorganisms that beneficially affect consumers by improving the intestinal microbial balance. Prebiotics Nondigestible food compounds that support the growth and/or activity of one or a limited number of bacteria in the large intestine. processed foods foods that have been manipulated in some way to transform raw ingredients into products for consumption phytochemicals naturally occurring plant compounds believed to have health-promoting effects in humans whole foods foods that have been modified as little as possible, remaining in or near their natural state which of the following nutrients are inorganic? minerals the four characteristics of a healthful diet are adequacy, balance, moderation and variety Which part of a food label is the primary tool for determining the healthfulness of the product? nutrition facts panel according to the USDA food patterns, which of the following foods in NOT a food that is considered to have empty calories? grapes