Chapter 1
Health Science 129 with Schaefer at Sinclair Community College
About this deck
By: Cassie Denniston
Created: 2011-06-17
Size: 43 flashcards
Views: 9
Created: 2011-06-17
Size: 43 flashcards
Views: 9
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Major reasons people make food choices
-emotional, environmental, or peer influences ;Personal Preferences for flavors, Habits, Ethnic heritage or traditions, social interactions, availability/convenience/economy, positive negative associations, emotional, values, Body weight and image
list the 6 nutrients contained in food and a major use of each nutrient
water, carbohydrates, lipids, proteins, vitamins and minerals
identify the enery-providing nutrients
carbohydrates, fat and protein
Dietary Reference Intakes
used to plan and evaluate diets for healthy people
4 parts of the DRI
Estimated Average Requirement
Recommended Dietary Allowances
Adequate Intakes
Tolerable Upper Intake
Estimated Average Requirements (EAR)
average daily energy intake to maintain energy balance and good health for population groups
Recommended Dietary Allowances (RDA)
use the EAR as a base and include sufficient daily amounts of nutrients to meet the known nutrient needs of practically all healthy populations (this recomendation considerds deficiencies)
Adequate Intakes (AI)
reflect the average daily amount of a nutrient without an established RDA that appears to be sufficient
Tolerable Upper Intake Levels (UL)
is a maximum daily amount of a nutrient that appears safe for most healhty ppl and beyond which there is an increased risk of adverse health effects
Estimated Energy Requirement (EER)
represents the average daily energy intake to maintain balance and good health for population groups
Acceptable Macronutrient Distribution Ranges (AMDR)
represents the range of intakes for energy nutrients that provide adequate energy and nutrients and reduce risk of chronic disease
Chronic diseases linked to
obesity
tobacco use, diet and activity patterns and alcholos use
accurate sources of nutrition infomation
Nutrition experts and other health care professionals
8 red flags that identify nutrition misinformation
Satisfaction guaranteed, Quick and easy fixes, Natural, One product does all, Time tested, Paranoid accusations, Personal testimonial, and Meaningless medical jargon
functional foods
whole, modified, or fortified foods
The nutrient class inculdes
carbohydrates, fat, protein, vitamins, minerals and water
essential nutrients
those nutrients that the body cannot make or cannot make in sufficient quantities
nonutrients
fibers, phytochemicals, pigments, additives, alcohols and others
organic
those that contain carbon
carbohydrates, fats, proteins, vitamins,
inorgainic
those that do not contain carbon
minerals and water
essential nutrients
body cannot make or cannot make in sufficient quantities to meet needs
essential nutrients are also called
indispensable nutrients
macronutrients
carbohydrates fat and protein
body needs them in large quantites
micronutrients
water vitamins and minerals
body needs smaller quantites of them
Energy is measured in
calories
internationally food energy is measured in
joules
metabolism
the processes by which food is broken down to yield energy
excess energy is stored as
fat
roles of energy-yielding nutrients are
building body tissue
regulating body processes
Vitamins
organic essential nutrients that allow the body to obtain energy from carbohydrates, fat and protein
minerals
inorganic essential nutrients that are found in the bones, teeth, and body fluids
Using Nutrient Recommendation
apply to healthy ppl
can be adjusted by a registered dietitian
achieved by consuming a varity of foods
apply to average daily intakes
Each DRI category serves a unique purpose
Comparing Nutrient Recommendations
Food and Agricultural Organization (FAO)
World Health Organization (WHO)
Nutritional Assessment of Populations
National Nutrition Surveys
National Nutrition Monitoring Program
uses survey research to collect datat on foods people eat and people's health status
data collected is used for nutrition policy food assistance programs and food supply regulation
Healthy People
is a national public health initative under the US Department of Health and Human Services that is published every 10 years identifies the most significant threats to health Focuses efforts on eliminationg these threats
Chronic disease
due to nutrient and energy excesses
Describe how alcohol resembles nutrients.Why is it not considered one?
Alcohol yields energy 7kcals when metabolized but alcohol is not considered a nutrient because it does not support the growth maintenacne or repair of the body
malnutrition
poor nutrition status
undernutrition
underconsumption of food energy or nutrients sever enough to cause disease or to cause increased susceptibility to disease
About this deck
By: Cassie Denniston
Created: 2011-06-17
Size: 43 flashcards
Views: 9
Created: 2011-06-17
Size: 43 flashcards
Views: 9
About StudyBlue
STUDYBLUE makes things that make you better at school.
Things like online flashcards with photos and audio.
Things like personalized quizzes and friendly reminders about when (and what) to study next.
Think of it as a digital backpack™: access to all of your study materials online and on your phone.
STUDYBLUE exists to make studying efficient and effective for every student, for free. Join us.
“I have used this website for three exams, and I see a huge difference in my test results.”
Naj
Naj