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Basic Nutrition Ch 1
| Question | Answer |
|---|---|
| nutrition | the sum of all processes involved in how organisms obtain nutrients, metabolize them, and use them to support all of life's processes |
| nutritional science | the investigation of how an organism is nourished, and how nourishment affects personal health, population health, and planetary health |
| health | a state of complete physical, mental and social well-being and not merely the absence of disease or infirmity |
| disease | any abnormal condition that affects the health of an organism and is characterized by specific signs and symptoms |
| Health Promotion | Activities and habits such as physical activity, healthy sleep habits, and a healthy diet that can assist in the promotion of health. |
| Disease Prevention | Activities and habits such as physical activity, healthy sleep habits, and a healthy diet that can assist in the prevention of disease. |
| nutrient | a substance required by the body that must be obtained from the diet |
| carbohydrates | organic molecules composed of carbon, hydrogen, and oxygen |
| lipids | a family of organic compounds composed of carbon, hydrogen, and oxygen—they are insoluble in water |
| proteins | macromolecules composed of chains of organic monomeric subunits, called amino acids |
| amino acids | simple monomers composed of carbon, hydrogen, oxygen, and nitrogen |
| Water | Composed of hydrogen and oxygen and vital to life |
| micronutrient | nutrients needed in smaller amounts |
| Minerals | Solid, inorganic substances that form crystals and are classified as trace or macro. |
| Vitamins | Either water- or fat-soluble, these non-caloric substances act as enzymes or co-enzymes. |
| Calorie | A unit of measurement of food energy |
| energy contribution of carbohydrates | A gram of carbohydrates provides four calories. |
| energy contribution of lipids | A gram of lipid provides nine calories. |
| energy contribution of proteins | A gram of protein provides four calories. |
| macronutrients | Four classes of nutrients required for bodily function in large amounts: carbohydrates, lipids, proteins, and water. |
| micronutrients | Two classes of nutrients needed in lesser amounts but are still essential for bodily function: vitamins and minerals. |
| nutrient density | the amount of essential nutrients a food contains relative to the amount of energy it has |
| scientific method | an organized process of inquiry that involves making an observation, coming up with a hypothesis, conducting a test of that hypothesis, evaluating results, gathering more supporting evidence, and coming up with a conclusion |
| epidemiological studies | scientific investigations that define frequency, distribution, and patterns of health events in a population |
| randomized clinical trials | scientific investigations in which a variable is changed between groups of people |
| laboratory studies | scientific investigations conducted on animals or cells |
| nutrigenomics | an emerging scientific discipline that studies how nutrients affect gene expression and how genes affect our nutritional requirements |
| epigenetics | a rapidly advancing scientific field in which researchers study how nongene factors affect gene expression |
| life cycle | the stages of life one passes through until death |
| socioeconomic status | a person or group's social standing or class, often measured by a combination of income, occupation, and education |
| lifestyle | components that include dietary habits, physical activity level, recreational drug and alcohol use, and sleeping patterns |
| determinants of health | factors that affect health status, including genetics, environment, lifestyle, and personal choices |
| personal choice factors | economic, social, cultural, geographical, and emotional influences that affect food choices |
| health concerns | issues such as food intolerances or allergies that can influence dietary choices |
| advertising | media influence on food choice |
| taste, texture, and appearance | sensory attributes that can influence food preferences and choices |
| early food experiences | initial encounters with food that shape future dietary habits |
| habits | repeated behaviors that can influence food choices |
| emotional issues | psychological factors that can affect eating habits |
| nutritional guidelines | recommendations based on scientific evidence to promote health and prevent disease |
| scientific evidence | information gathered through scientific studies that supports conclusions in nutritional science |
| dietary changes | modifications in food intake recommended to improve health |
| health status | the overall condition of an individual's health influenced by various determinants |
| gene expression | the process by which information from a gene is used to synthesize functional gene products, affecting traits and health |
| nutrition during pregnancy | the impact of dietary choices on the health of the developing baby |
| Socioeconomic status | One of the best environmental predictors of a population's health. |
| Lifestyle components affecting health | Physical activity level, recreational drug use, and sleeping patterns. |
| Cultural and religious tradition | Can affect food choices. |
| Food choices | Numerous factors other than nutrition drive food choices. |
| Personal health assessment | Includes a physical exam, blood work, hearing and eye exams, BMI, fitness, diet, and a food journal. |
| MyPlate.gov | A resource for assessing diet and nutrition. |
| Goal setting | An important tool to adopt, maintain, or improve a nutrition-related practice. |
| Sustainable food system | A system that can meet the needs of the current generation while providing food for generations to come without negatively impacting the environment. |
| Attributes of a sustainable food system | Availability, accessibility, affordability to all, humane, and just. |
| Low-carbon diet | A dietary choice aimed at reducing carbon emissions. |
| Community-based farmers' market | A local market that supports local farmers and provides fresh produce. |
| Composting | The process of recycling organic waste into a usable fertilizer. |
| Nutritional fact labels | Labels that provide information about the nutritional content of food. |
| Sustainability | Promotes the development of conditions under which people and nature can interact harmoniously. |
| Challenges of building a sustainable food system | Providing affordable and accessible food, supplying nutritious, high-quality, low-cost food regardless of socioeconomic status, and changing food production, processing, and distribution. |
| Solutions to sustainable food system challenges | Expand infrastructure for locally grown food, improve access to healthy food for low-income households, provide education on food origin and production, and use sustainable farming methods. |
| Emotional health assessment | Evaluating personal habits, emotional health, sleep habits, and work-life balance. |
| Family medical history | Researching to determine risks of disease. |
| Tracking personal health | Taking charge of monitoring one's health status. |
| Living a healthier life | The goal of assessing diet and lifestyle to promote health and prevent disease. |
| Food security | The state of having reliable access to a sufficient quantity of affordable, nutritious food. |
| Food insecurity | The state of being without reliable access to a sufficient quantity of affordable food. |
| Vitamins | Organic compounds required by the body, but which the body does not produce itself |
| Minerals | Solid inorganic substances that form crystals and which the body requires |
| Water | Required by the body in large quantities, makes up 60% of body weight, and performs numerous functions |
| social determinants (education, healthcare, neighborhood society and economics )are part of what program? | healthy people 2030 |
| disease | Abnormal condition affecting health |
| Nutrition | Sum of all processes involved in how organisms obtain nutrients, metabolize them, and use them to support all of life's processes |
| Health | State of complete physical, mental, and social well-being and not merely the absence of disease |
| Health promotion | Policies designed to equip the public with tools to change and improve health |
| Macronutrients | Carbohydrates, fats, and proteins because we need them in large amounts. |
| Evidence based | Food and Nutrition Board creates its nutrition recommendation using this approach to nutrition. |
| Steps of the scientific method | Observation, hypothesis, test hypothesis, evaluating, supportive evidence, conclusion |
| organic substances | protein, carbohydrates, lipids, vitamins, |
| inorganic substances | minerals, water |
| vitamins | thiamin, niacin, folate, riboflavin |
| minerals | zinc, sodium, iron, flouride |
| Types of lipids | sterols, triglycerides, phospholipids |
| Which food group is depicted as the largest portion of the Choose My Plate graphic? | vegetables |
| nutrigenomics | An emerging scientific discipline aimed at defining healthy genes and not-so-healthy genes and how nutrients affect them |
| Proteins are composed of which elements? | carbon, hydrogen, oxygen, nitrogen |
| Which nutrient has no calories | water |
| attribute of a sustainable food system include | affordability, accessability, humane, availability |
| majority of your expressed traits are a product of the interaction of your genes and : | environment |
| Which nutrient is insoluble (not soluble) in water | lipids |
| A significant number of deaths are caused by unhealthy diets and: | physical inactivity |
| five food groups include | grains, dairy, proteins, vegetables, fruit |
| proteins used for | building blocks of tissues |
| carbohydrates used for | energy, provides fiber |
| Fat | stores energy |
| epidemiologic study | defines, frequency, distribution, and patterns of health events in a population |
| laboratory study | Study conducted on animals or cells in a controlled setting |
| Randomized Clinical Trial | Incorporates a change in variable being tested between groups of people; capable of determining causal relationships |
| Body Mass Index (BMI) refers to an individual’s body weight divided by the square of their: | height |
| Socioeconomic status is a measurement made up of which three variables? | income, occupation, education |
| It is estimated that a person can survive without water for how many days? | 3 |
| There are thirteen of these, which are categorized as either water-soluble or fat-soluble. | vitamins |
| Molecules composed of carbon, hydrogen, and oxygen. | carbohydrates |
| Solid inorganic substances that form crystals and are classified depending on how much of them we need. | minerals |
| Lipids are another word for | fats |
| Lipids are composed of | carbn, hydrogen, oxygen |
| carbs fats, proteins | macronutrients |
| vitamins, minerals | micronutrients |
| Two of the newest forms of precision nutrition are | nutrigenomics, nutrigenetics |
| Component of lifestyle include | recreational drug use, physical activity level, sleeping patterns, dietary habits |
| health refers to | physical, social and mental well being |
| foods that provide a good source of carbohydrates include: | milk (lactose sugar), bread (carbohydrates), orange (fructose sugar), potato (starch) |
| Our bodies are composed of what percent water? | 60 |
Created by:
boringjen