Ch. 1

Question 1

Food

Answer 1

scientifically, materials, usually of plant or animal origin, that contain essential nutrients such as carbohydrates, fats, proteins, vitamins, or minerals and are ingested and assimilated by an organism to produce energy, stimulate growth, and maintain life; socially, a more limited number of such materials defined as acceptable by a culture.

Question 2

Nutrition

Answer 2

The study of the nutrients in foods and in the body; sometimes also the study of human behaviors related to food.

Question 3

Diet:

Answer 3

the foods (including beverages) a person usually eats and drinks.

Question 4

Nutrients

Answer 4

components of food that are indispensable to the body’s functioning. They provide energy, serve as building material, help maintain or repair body parts, and support growth. Nutrients include water, carbohydrate, fat, protein, vitamins, and minerals.

Question 5

Malnutrition

Answer 5

any condition caused by excess or deficient food energy or nutrient intake or by an imbalance of nutrients. Nutrient or energy deficiencies are forms of undernutrition; nutrient or energy excesses are forms of overnutrition.

Question 6

Chronic diseases

Answer 6

degenerative conditions or illnesses that progress slowly are long in duration and lack an immediate cure. chronic diseases limit functioning, productivity, and the quality and length of life. Examples include heart disease, cancer, and diabetes.

Question 7

Anemia

Answer 7

a blood condition in which red blood cells, the body’s oxygen carriers are inadequate or impaired and so cannot mee the oxygen demands of the body.

Question 8

Genome

Answer 8

the complement of genetic information in the chromosomes of a cell. In human beings, the genome consists of about 35,000 genes and supporting materials. the study of genomes is genomics.

Question 9

Genes

Answer 9

units of a cell’s inheritance; sections of the larger genetic molecule DNA. each gene direct the making of one or more of the body’s proteins.

Question 10

DNA

Answer 10

an acronym for deoxyribonucleic acid, the threadlike molecule that encodes genetic information to promote diet-related behaviors that result in measurable health outcomes.

Question 11

Personalized nutrition

Answer 11

an emerging, science-based approach to nutrition advice that employs and individual’s genetic and other information to promote diet-related behaviors that result in measurable health outcomes.

Question 12

Energy

Answer 12

the capacity to do work. The angry in food is chemical energy; it can be converted to mechanical, electrical, thermal, or other forms of energy in the body. food energy is measured in calories.

Question 13

Organic

Answer 13

carbon containing. four of the six classes of nutrients are organic” carbohydrate, fat, protein, and vitamins, organic compounds include only those made by living things and do not include compounds such as carbon dioxide diamonds, and a few carbon salts.

Question 14

Grams (g)

Answer 14

metric units of weight. About 28 grams equal an ounce. A milligram is one-thousandth of a gram. A microgram is one-millionth of a gram.

Question 15

Energy-yielding nutrents

Answer 15

the nutrients the body can use for energy: carbohydrate, fat (also called lipids) , and protein, These also may supply building blocks for body structures.

Question 16

Macronutrients:

Answer 16

another name for the energy-yielding nutrients: carbohydrate, fat, and protein

Question 17

Micronutrients

Answer 17

nutrient required in very small amounts: the vitamins and most minerals

Question 18

essential nutrients

Answer 18

the nutrients the body cannot make for itself (or cannot make fast enough) from other raw materials; nutrients that must be obtained from food to prevent deficiencies.

Question 19

Fiber

Answer 19

A collective term for various indigestible plant materials, many of which bear links with human health

Question 20

calories

Answer 20

units of energy. In nutrition science, the unit used to measure the energy in foods ais a kilocalorie (also called kcalorie or calorie): it is the amount of heat energy necessary to raise the temperature of a kilogram (a liter) of water 1 degree Celsius. This course follows the common [practice of using the lowercase term calorie (abbreviated cal) to mean the same thing.

Question 21

Dietary supplments

Answer 21

pills, liquids, or powders that contain purified nutrients or other ingredients

Question 22

elemental diets

Answer 22

diets composed of purified ingredients of known chemical compowsition; intended to supply, to the greatest extent possible, all essential nutrients to people who cannot eat foods

Question 23

phytochemicals

Answer 23

bioactive compounds in plant-derived foods (phyto means plant)

Question 24

bioactive

Answer 24

having chemiocal or physical properties that affect the functions of the body tissues

Question 25

enriched foods and fortified foods

Answer 25

foods to which nutrients have been added. if the starting material is a whole, basic food such as milk or whole grain, the result may be highly nutritious. If the starting material is a concentrated form of sugar or fat, the result is less nutritious

Question 26

fast foods

Answer 26

restaurant foods that are available within minutes after customers order them--traditionally, hamburgers, French fries, and milkshakes; more recently, salads and other vegetable dishes as well. These foods may or may not meet people's nutrient needs, depending on the selection provided and on the energy allowances and nutrient needs of the eaters.

Question 27

Functional foods

Answer 27

a marketing term for foods that contain bioactive food components berlieved to provide health benefits, such as reduced disease risks, beyond the benefits that their nutrients confer. However, all nutritious food suspport health in some ways

Question 28

Medical foods

Answer 28

foods specially manufactured for use by people with medical disorders and administered on the advice of a physician

Question 29

natural foods

Answer 29

a term that has no legal definition but is often used to imply wholesomeness

Question 30

organic food

Answer 30

understood to mean foods grown without synthetic pesticides or fertilizers. In chemistry however, all foods are made mostly of organic (carbon containing) compounds.

Question 31

Processed foods

Answer 31

foods subjected to any process, such as milling, alteration of texture, addition of additives, cooking, or others. Depending on the starting material an the process ,a processed food may or may not be nutritious

Question 32

staple foods

Answer 32

foods used frequently or daily-- for example, rich (in East and Southeast Asia)or potatoes (in Ireland). Many of these foods are sufficiently nutritious to [provide a foundation for a healthful diet.

Question 33

Ultraprocessed foods and beverages

Answer 33

highly palatable manufactured food and beverage products often high in industrial ingredients such as sugar, refined starches, modified protein, hydrogenated fats, salt, and additives intended to disguised or improve undesirable sensory qualities of the final product. Additives may include colorants, flavorings, moisturizers, sweeteners, and many others. Examples of ultraprocessed foods and beverages include sugary ,refined breakfast cereals, candies, cookies, fried chicken nuggets, liquid nutritional supplements, potato "tots", snack chips and cakes, and soft drinks.

Question 34

Whole foods

Answer 34

dairy products; meats and similar foods such as fish and poultry; vegetables, including dried beans and peas; fruits; and grains. these foods are generally considered to form the basis of a nutritious diet. Also called basic foods.

Question 35

dietary pattern

Answer 35

the combination of foods and beverages that constitute an indivual's complete dietary intake over time; aperson's usual diet. Also called eating pattern.

Question 36

adequacy

Answer 36

the dietary characteristic of providing all of the eessential nutrients, fiber, and enegy in amounts sufficient to maintain health and bodyweight

Question 37

balance

Answer 37

the dietary characteristic of providng foods aof a number of types in proportion to each other, such that foods rich in some nutrients do not crow out the diet foods that are ricvh in other ntrients

Question 38

calorie control

Answer 38

the ndietary character ist of controlling energy intake; a feature of a sound diet plan

Question 39

moderation

Answer 39

the dietary characteristic of providing constituents within set limits, not to excess

Question 40

variety

Answer 40

the dietary characteristic of providng a wide seletion foods--the opposite of monotony

Question 41

legumes

Answer 41

berans, peas, and lentils, valued as inexpensive foods osurces of p[rotein, vittamins, minerals, and fiber that contribute little fat to the diet

Question 42

cuisines

Answer 42

styles of cooking

Question 43

foodways

Answer 43

the sum of a culture's habits, customs, beliefs, and preferences concering food

Question 44

cultural foods

Answer 44

foods associated with particular cultural subgroups within a population

Question 45

omnivorous

Answer 45

people who eat foods of both plan and animal origin, including animal flesh

Question 46

vegetarians

Answer 46

people who exclude from their diets animal flesh and possibly other animal products such as milk, cheese, and eggs.

Question 47

blind experiment

Answer 47

an experiment in which teh subjects do not know whether they are members of the experimental group or the control group. In a double-blind experiment, neither the subjects nor the researchers know to which group the members belong until the end of the experiment.

Question 48

case study

Answer 48

a study of a single individual. When in clincial settings, researchers can obserfve treatments and their apparent effects. To prove that a treatment has produced an effect requires simultaneous observation of an untreated similar subjecvt (case control)

Question 49

control group

Answer 49

a group of individuals who are similar in all possibhle respects to the group being treated in an experiment buyt who receive a sham treatment instead of the real one. Also called control subjects

Question 50

controlled clinical trial

Answer 50

an experiment in whihc one group of subjects (the experimental group) receives a treatment and a comparable group (the control group) receives an imitation treatment; outcomes for the two are then compared. Ideally, neither subjects nor researchers know who receives the treatment andf who gets the polacebo (a double blind study)

Question 51

Meta-analysis

Answer 51

a computer driven, statistical summary of evidence gathered from multiple previous studeis

Question 52

correlation

Answer 52

the simultaneous change of two factors, such as teh increase of weight with increasing height (a direct or positive correlation) or the decrease of cancer incidence with increasing fiber intake (an inverse or negative correlation). A correlation between two factors suggests that one may cause the other but done not rule out the possibility that both may be caused by change or by a third factor.

Question 53

Epidemiological studies

Answer 53

sutdies of populations; often used in nutrition t search for correlations between dietary habvits and siease incidence; a first step in seeking nutrition-related causes of diseases.

Question 54

experimental group:

Answer 54

the people or animals participating in an experiment who receive the treatment under investigation. also called experimental subjects

Question 55

intervention studies

Answer 55

studies of populations in whihc observation is accompanied bny experimental manipulation of some population members- for example, a study in which half of the ubjects (the experimental subjects) follow diet advice to reduce fat intake, while the otehr half, (the control subjects), do not, and both groups' heart health is monitored.

Question 56

laboratory studies

Answer 56

studies that are permformed uncder tightly controlled conditions and are designed to pinpoint causes and effects. such studies often use animals as subjects

Question 57

Placebo

Answer 57

a sham treatment often used in scientific studies; an inert, harmless medication. The placebo effect is the healing effect that the act of treament, rather thatn the treatment itself, often has.

Question 58

nutrient density

Answer 58

a merasure of nutrients provided per calrorie of food. a nutrient dense food provides need nutrients with relatively few calrories

Question 59

advertorials

Answer 59

lengthy advertisements in newspapers and magazines that read like feature articles but are written for the purpose of touting the virtues of products and may or may not be accurate.

Question 60

anecdotalevidence:

Answer 60

information based on interesting and entertaining, nbut not scientific, personal stories

Question 61

critical thinking

Answer 61

the mental activity of rationally and skillfully analyzing, synthesizing, and evaluation information.

Question 62

Fraud/quackery

Answer 62

the promotion for financial gain, of devices, treaments, services, plans, or products (including diets and supplements) claimed to improve helath, well-being, or appearance without proofg of safety or effectiveness. (The word quakcery comes from the term quacksalver, meaning a person who quacks loudly asbout a miracle product -- a lotion or a salve.)

Question 63

infomercials

Answer 63

feature lengtrh television commecials that follosw v n