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FCS 303 CHPT 1
| Question | Answer |
|---|---|
| nutrition | 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 (human body) ingests, digests, absorbs, transports, utilizes, & excretes food |
| Food provides the nutrients needed to do what three things for all body cells? | fuel, build, & maintain |
| 6 classes of nutrients in food | carbs, lipids, proteins, vitamins, minerals, and water |
| Nutrients | substances essential for health that the body cannot make or makes in quantities too small to support health |
| Characteristics of an ESSENTIAL nutrient? | has specific biological function, removal of it leads to decline in human biological function, added it back to diet restores normal biological function |
| 3 functional categories of nutrients | 1) those that primarily provide energy 2) those important for growth & development (and maintenance later) 3) those that keep body functions running smoothly |
| macronutrients | carbs, proteins, lipids, & water; needed in large amounts |
| micronutrients | vitamins and minerals; needed in such small amounts in the diet |
| What nutrients provide energy? | most carbs; proteins; most lipids |
| What nutrients promote growth & development? | proteins, lipids, some vitamins, some minerals, and water |
| What nutrients regulate body processes? | proteins, some lipids, some vitamins, some minerals, and water |
| carbohydrates are composed mainly of what elements? | carbon, hydrogen, and oxygen |
| primary dietary sources of carbs? | fruits, vegetables, grains, & beans |
| Main types of carbohydrates? | simple & complex |
| simple carbohydrates | also called sugars; small carb structures; examples: sucrose & glucose |
| complex carbohydrates | also called polysaccharides; simple sugars bonded together to form large carbohydrates; examples: starch, glycogen, and fiber |
| glucose | simple carbohydrate; can be produced by the body; major source of energy in most cells |
| Carbohydrate energy per gram | 4 kcal/g |
| Lipids | i.e. fats, oils, & cholesterol; compounds composed mostly of the elements carbon, hydrogen, and oxygen |
| Fats | lipids that are solid at room temp |
| Oils | lipids that are liquid at room temp |
| Lipids are soluble or insoluble in water? | insoluble |
| triglyceride | major form of fat in foods and a key energy source for the body; major form of energy stored in the body; 3 fatty acids attached to a glycerol molecule |
| Fatty acids | long chains of carbon flanked by hydrogen with an acid group attached to the end opposite glycerol |
| 2 basic types of lipids | saturated and unsaturated |
| Unsaturated fats | tended to be healthier than saturated fats |
| Saturated fats | unhealthier than unsaturated fats; raised blood cholesterol which can clog arteries, etc. |
| Linolenic acid & alpha-linolenic acid | essential nutrients; must be supplied by our diets; structural components of cell walls and help regulate blood pressure |
| Trans fatty acids | unsaturated fats that have been processed to change their structure from the more typical cis form to the trans form; found in deep fried foods, baked snack foods, and solid fats |
| Proteins | composed of carbon, oxygen, hydrogen, and nitrogen; main structural material in the body; enzymes & immune factors; provide energy for the body |
| Protein energy per gram | 4 kcal/g |
| Lipids energy per gram | 9 kcal/g |
| Protein are formed by... | bonding together of amino acids; 20 common amino acids are found in food |
| Vitamins | wide variety of chemical structures; contain elements such as carbon, hydrogen, nitrogen, oxygen, phosphorus, sulfur, etc.; main function is to enable many chemical reactions to occur in the body |
| Do vitamins themselves provide usable energy for the body? | no |
| How many vitamins are there and what are the 2 types? | 13 vitamins; fat-soluble and water-soluble |
| Fat-soluble vitamins | A,D,E,K |
| Water-soluble vitamins | Vitamin C and the B vitamins (thiamin, riboflavin, niacin, vitamin B-6, pantothenic acid, biotin, folate, and vitamin B-12) |
| atom | smallest unit of an element that still has all the properties of the element; contains protons, neutrons, and electrons |
| Organic compound | substance that contains carbon atoms bonded to hydrogen atoms in the chemical structure |
| Inorganic substance | substance lacking carbon atoms bonded to the hydrogen atoms in the chemical structure |
| Metabolism | chemical processes in the body that provided energy in useful forms and sustain vital activities |
| Phytochemicals | physiologically active compounds found in plants that may provide health benefits |
| Zoochemicals | physiologically active compounds found in foods of animal origin that may provide health benefits |
| Minerals | structurally very simple, inorganic substances; typically function in the body as groups of one or more of the same atoms or as parts of mineral combos; no destroyed during cooking because they are elements |
| Do minerals yield energy for the body? | no, but are required for normal body function; play key roles in the nervous system, skeletal system, & water balance |
| 2 groups of minerals | major minerals and trace minerals |
| major minerals | needed daily in gram amounts; i.e. sodium, potassium, chloride, calcium, and phosphorus |
| trace minerals | need in amounts less than 100 mg daily; i.e. iron, zinc, copper, and selenium |
| Water | the nutrient needed in the largest quantity; acts as a solvent and lubricant and transport and regulates body temperature |
| Are phytochemicals and zoochemicals considered essential nutrients in the diet? | no, but still have significant health benefits |
| ion | atom with an unequal number of electrons and protons; negative ions have more electrons than protons and positive ions have more protons than electrons |
| Alcohol energy per gram | 7 kcal/g |
| calorie | often used to express the amount of energy in foods; technically--the amount of heat energy it takes to raise the temp of 1 gram of water 1 degree celsius |
| kilocalories | kcal; heat energy needed to raise the temperature of 1000 grams of water 1 degree celsius |
| hunger | primarily physiological (internal) drive for food |
| appetite | primarily psychological (external) influences that encourage us to find and eat food, often in the absence of obvious hunger |
| What are some factors that affect food choices? | food flavor, texture, and appearance preferences as well as culture, lifestyle, routines, cost, environment, marketing, and health/nutrition concerns |
| Which vitamins and minerals do Americans need to increase in their diets? | Vitamin A, vitamin E, iron, and calcium (also reduce sodium intake) |
| Which types of carbs do most Americans need to increase in their diets? | complex carbohydrates: starch and fiber |
| sign | physical attribute that can be observed by others, such as bruises |
| symptom | change in physical status that is noted by the individual with the problem, such as stomach pain |
| 3 general categories of nutritional status | desirable nutrition, undernutrition, and overnutrition |
| malnutrition | can refer to either overnutrition or undernutrition |
| desirable nutritional status | the state in which the body tissues have enough of the nutrient to support normal functions as well as to build and maintain surplus store that can be used in times of need |
| Undernutrition | occurs when nutrient intake does not meet nutrient needs, causing surplus stores to be used; once nutrient stores are depleted, the body's metabolic processes eventually slow down or even stop |
| subclinical | early stage of a nutrient deficiency; no overt signs or symptoms that can be detected or diagnosed |
| Overnutrition | consumption of more nutrients than the body needs; may cause only a few symptoms in the short term, but over long term, toxicity can occur |
| Nutritional assessment | can help determine how nutritionally fit you are |
| Anthropometric assessment | involves measuring various aspects of the body, including height, weight, body circumferences, and skinfold thickness |
| Biochemical ssessments | include the measurement of the concentrations of nutrients and nutrient by-products in the blood, urine, and feces of a specific blood enzyme activity |
| Clinical assessment | physical evidence of diet-related diseases (i.e. high BP or skin conditions) |
| Dietary assessment | examines how often a person eats certain types of foods, types of foods eaten over long period or time, typical intake, etc. |
| Environmental assessment | based on background data; provides info on the person's education and economic background |
| ABCDE of assessing nutritional status? | Anthropometric, biochemical, clinical, dietary, environmental |
| DNA | deoxyribonucleic acid; genetic material inside the nucleus that directs how the body uses the nutrients consumed |
| genes | in body cells; dictates the type and amount of nutrients in food that will be transformed and reassembled into body structures and compounds |
| mutation | change in the chemistry of a gene that is perpetuated in subsequent divisions of the cell where it occurred; a change in the sequence of the DNA |
| risk factor | hereditary characteristic or lifestyle behavior that increases the chances of developing a disease |
| virus | smallest known type of infectious agent, many of which cause disease in humans. they do not metabolize, grow or move by themselves. They reproduce w/ a living cellular host. Viruses are essentially a piece of genetic material surrounded by a protein coat. |
| Scientific method | observations made & questions asked, hypothesis made, research experiments done, findings evaluated, follow-up experiments to confirm, and finally, accept or reject hypothesis |
| animal model | laboratory animal useful in medical research because it can develop a health condition similar to one occurring in humans |
| Case-control study | scientists compare individuals who have the condition in question ("cases") with individuals who do not have the conditions ("controls") |
| Nutrition Care Process | a systematic approach used by registered dietitians to ensure patients receive high-quality, individualized nutrition care. This process involves nutrition assessment, diagnosis, intervention, and monitoring and evaluation |
| Four steps of the nutrition care process | 1) conduct a nutrition assessment 2) diagnose nutrition-related problems 3) create an intervention 4) monitor and evaluate progress |
Created by:
amay322