Chapter 1

Question 1

You need macronutrients (3) vs. Micronutrients (5), and _______

TABLE

Answer 1

Macronutrients = energy-yielding (carb, protein, fats/lipids)

• protein special and has N, put the “amine”
• special case = alcohol (yields energy but not a nutrient because no physiological processes can live without it)

Micronutrients = vitamin and minerals

• provides no energy
• some essential
• vitamins split into 2 categories:
  - fat soluable = ADEK
  - water soluable = BC
• minerals split into 2 categories (major & trace)
  - not considered an organic compound

Need large amounts of water

Question 1

What are nutrients? What do best foods do?
What effects do chosen foods have?
What is malnutrition (3)

Answer 1

• substances required by the body to perform basic functions (provide energy, suport body structure, regulate chemical processes)
• chosen foods have a cumulative effect, good and bad
• best foods support your body’s growth and maintenance
• malnutrition = deficiency, imbalance, excess (results in glutiny)

Question 2

What are essential nutrients?
How is energy measured?
How many calories per gram?

Answer 2

• body cannot make, must be consumed
• energy content measured in calories (the energy needed to raise the temperature of 1 kg of water thu 1C, equal to one thousand small calories)

carb = 4
fat = 9
protein = 4
alcohol = 7

Question 3

What is food quality and how to we measure it?
What are empty calories?
Pick ___ over supplements.

Answer 3

• high-quality foods have a high nutritional value per caloric value
• empty calorie foods lots of calories but no nutrient
• nutrient density compares the amount of nutrients to the amount of calories
• pick food over supplements

Question 4

What is health?

What are influential factors? (8)
What are non-modifiable factors? (3)

Chronic diseases are linked to ___.

Genetics and disease affect each other to ___. 3 types. What are some examples?

Answer 4

Health = state of social, physical, mental well-being

Influential factors can change
-tabacco/acohol, nutritional choices, physical activity, substance use, sleep, emotional stress, environmental factors

Nonmodifiable factors cannot change (gene, race, gender, etc)

Chronic diseases are linked to poor diet. Genetics & Nutrition affect diseases to varying degrees

• nutrition-related: iron-deficiency anemia (anything due to toxicity/deficiency)
• genetic: sickle cell anemia, down syndrome
• mixed: diabetes, hypertension

Question 5

Why people choose foods (12) What is cultural competence?

Answer 5

• Cultural and social meanings of food
  - traditional cuisines and foodways
  - cultural competence: competent in culture, being aware of other cultures
• Taste
• Price
• Convenience
• advertisement
• availability
• emotional comfort
• positive/negative associations
• values/weight
• nutritional and health benefits

Question 6

5 characteristics of a nutritious/healthy diet

Answer 6

1. adequacy: consuming diet containing all essential nutrients to maintain health and well-being
2. Balance: consuming foods in proportion to each other in same and different food groups
3. calorie control: cal in = cal out
4. moderation: controlling intake
5. variety: wide selection of foods

Question 7

What is the Healthy People? What categories does it include? (7)

Answer 7

Lists objectives to be healthy

-chronic diseases, food safety, maternal, infant/child health, food security, nutrient consumption, physical activity

Question 8

What is Nutritional Science? What kind of approach does it have? It works behind the principle that ____.

Answer 8

Field of knowledge composed of organized facts

Evidence-based approach (systemic process to answer questions)
-observation, hypothesis, experimental test, results interpretation

Nutrition affects disease

Question 9

4 types of studies

Answer 9

1. Case studies: look at one individual
   - possible starting point of new research
2. epidemiological studies: looks at large populations
   - looks for correlations
3. Intervention study: insert change
4. Laboratory study: pinpoint mechanisms, the “how”

Question 10

4 Assessment Methods

Answer 10

1. Anthropometry: measurement of the human. ex. measuring wrist size
2. Biochemical methods: ex. measuring blood glucose levels
3. Clinical methods: ex. change in skin color due to malnutrition (more of what doctors do, the see, touch, hear)
4. Dietary methods:
   - 24H recall
   - food-frequency questionnaire
   - food diary
   - observed food consumption

Question 11

What is NHANES? What does it ask about? Where?

Answer 11

• national health & nutrition examination surveys
• asking people what they eat, record health status
• gather info across states

Question 12

5 ways to assess the role of the media in nutrition, (6)

Answer 12

• watch for sensationalism (blowing things up, biased)
• watch for trends
• read news with an educated eye (study published in peer-reviewed journal? description of research?)
• question info sources (infomercials, advertorials, urban legends)
• judge website credibility (does the site charge a fee to gain access? Is the site selling a product? is the site updated? Are there links to other reliable info sites? who is responsible for the site? Do the name and credentials show?)

Question 13

Credible Sources

Answer 13

• academy of nutrition & dietetics
• American journal of clinical nutrition
• us department of agriculture
• us food & drug administration