Chapter 1

Question 1

functional foods

Answer 1

foods that contain bioactive components that provide health benefits beyond their nutrient contributions

Question 2

energy

Answer 2

capacity to do work. Energy in food is chemical energy. Body can convert this chemical energy to mechanical, electrical or heat energy

Question 3

nutrients

Answer 3

chemical substances obtained from food and used in the body to provide energy, structural materials and regulating agents to support growth, maintenance & repair of body’s tissues. Nutrients may also reduce the risks of some diseases.

Question 4

Six classes of nutrients

Answer 4

1. carbohydrates
2. lipids (fats)
3. proteins
4. vitamins
5. minerals
6. water

Question 5

simplest nutrients

Answer 5

1. minerals - each one is a chemical element (already in its simplest form)
2. water

Are both inorganic

Question 6

organic nutrients

Answer 6

All contain carbon

1. carbohydrates
2. proteins
3. lipids (fats)
4. vitamins

Question 7

essential nutrients

Answer 7

• ones that food must supply

- needed from outside the body

Question 8

energy-yielding nutrients

Answer 8

nutrients that break down to yield energy the body can use:
carbohydrates
fat
protein

Question 9

calories

Answer 9

energy released from carbohydrates, fats and proteins

Question 10

energy density

Answer 10

measure of the energy a food provides relative to the weight of the food (kcal/gram)
high density helps w/weight gan
low density helps w/weight loss

Question 11

vitamins

Answer 11

13 vitamins

• organic, essential nutrients required in small amounts by the body for health
• facilitate the release of energy from carbohydrates, fat & proteins

Question 12

minerals

Answer 12

• Only 16 are known to be essential in human nutrition
• inorganic elements.
• Some minerals are essential nutrients required in small amounts by the body for health

Question 13

macronutrients

Answer 13

• provide kcal (energy)
  
  • carbohydrate = 4 kcal/g
  • protein = 4 kcal/g
  • fat = 9 kcal/g

Question 14

micronutrients

Answer 14

aid in the conversion of macronutrients into energy

- vitamins & minerals

Question 15

components of scientific method

Answer 15

1. observation & question
2. hypothesis & prediction
3. experiment
4. results & interpretations
5. hypothesis supported –> theory
   OR
6. hypothesis not supported –> new observations & questions

Question 16

DRI

Dietary Reference Intakes

Answer 16

Dietary Reference Intakes - 4 sets of standards that define:
1. Amounts of energy
2.  Nutrients
3.  Other dietary components
4.  Physical activity 
That best support health.

Include:

1. Estimated Avg Reqmts (EAR)
2. Recommended Dietary Allowances (RDA)
3. Adequate Intakes (AI)
4. Tolerable Upper Intake Levels (US)

Question 17

Estimated Average Requirement (EAR)

Answer 17

average daily amount of a nutrient that will maintain a specific biochemical or physiological function in half the healthy people of a given age & gender group

Question 18

Recommended Dietary Allowance (RDA)

Answer 18

average daily amount of a nutrient considered adequate to meet the known nutrient needs of practically all healthy people;
- a goal for dietary intake by individuals

Question 19

Adequate Intakes (AI)

Answer 19

• average daily amount of a nutrient that appears sufficient to maintain a specified criterion
• a value used as a guide for nutrient intake when an RDA cannot be determined

Question 20

Tolerable Upper Intake Levels (UL)

Answer 20

the maximum daily amount of a nutrient that appears safe for most healthy people and beyond which there is an increased risk of adverts health effects

Question 21

Estimated Energy Requirements ( EER)

Answer 21

average dietary energy intake that maintains energy balance and good health in a person of a given age, gender, weight, height, and level of physical activity

Question 22

Acceptable Macronutrient Distribution Ranges (AMDR)

Answer 22

ranges of intakes for the energy nutrients that provide adequate energy and nutrients and reduce the risk of chronic diseases

Question 23

What are 4 types of health assessments used?

Answer 23

1. historical info
2. anthropometric measurement - measurement of physical characteristics
3. physical examination
4. lab test

Question 24

What are the different types of scientific studies?

Answer 24

1. epidemiological - research incidence, distribution & control of disease in a population. Include:
   - cross sectional
   - case-control
   - cohort
2. experimental - test cause & effect relationships between variables. Include:
   - laboratory based studies on animals or in test tubes
   - human intervention (clinical) trials

Question 25

Strengths & weaknesses of epidemiological studies

Answer 25

Strengths - can narrow down list of causes - can raise questions to pursue thru other research Weaknesses - cannot control for variables that may influence conclusions - cannot prove cause & effect

Question 26

Strength & weaknesses of experimental studies

Answer 26

Strengths - can control conditions (mostly) - can rule out certain variables - can apply some findings to human beings Weaknesses - many findings cannot be applied to humans - cannot apply results from test tubes or animals to humans - cannot use certain treatments for clinical or ethical reasons

Question 27

what are the acceptable macronutrient distribution ranges (AMDR)?

Answer 27

45-65% carbohydrates 20-35% fats 10-35% proteins

Question 28

how does scientific method apply to nutrition studies?

Answer 28

researchers use the scientific method to study many things about nutrition, for example, whether a nutrient relieves symptoms or cures a disease.

Question 29

components of the scientific method?

Answer 29

``` observe & question hypothesis & prediction experiment results & interpretation hypothesis is either supported or no supported ```