lecture 1

Question 1

Nutrition

Answer 1

An interdisciplinary science that studies food and health
with a focus on the nutrient and chemical properties of foods

Question 2

Food security

Answer 2

Access at all times to sufficient supply of
safe, nutritious foods (don’t have to scavenge or steal
food

Question 3

Food insecurity:

may be due too o

Answer 3

Limited or uncertain availability of safe,
nutritious foods – or ability to acquire them in socially
acceptable ways
– Can lead to poor quality diet
– Greater risk of chronic disease
– Maybe due to:
* Poverty
* Absence of supermarkets
* Access to inexpensive, high calorie (low nutrition) foods
* Limited cooking facilities

Question 4

What are Calories?

Answer 4

A unit of measure that represents of the amount of energy supplied by food
– Kilocalorie (kcal, C

Question 5

Nutrients:

Answer 5

hemical substances used by the body
– Help sustain growth and developmen

Question 6

What are the 6 categories of nutrients?

Answer 6

1. Carbohydrates (CHO)
2. Protein
3. Fat
4. Vitamins
5. Minerals
6. Water
   Energy Nutrients

Question 7

Vitamin A- what happens with to much or to litlle

Answer 7

Inadequate intake:
– Reduced liver stores & blood levels
– Impaired ability to see in dim light
– Long term: lead to loss of visio

Hypervitaminosis A (500,000 IU or 50,000 IU long term)
– Nausea, irritability, blurred vision, headache
– Liver damage
– Birth defects

Question 8

diffrent thinks that can happen with food conomption

Answer 8

1. Underconsumption = developing nations
   (e.g., famine)
2. Overconsumption = typical Western diet
   (contributes to obesity)
3. Undernutrition = from refined foods (junk
   foods), lack of micronutrients

Question 9

groups that are more at risk for malnutritment

Answer 9

Infants
Pregnant
Elderly
illl

Question 10

Orthorexia Nervosa

Answer 10

– Unhealthy fixation with eating healthy
– Can lead to nutritional deficits
– No specific category in DSM (Diagnostic & Statistical Manual) but
falls under Avoidant/Restrictive Food Intake Disorder (ARFID)

Question 11

is therte good or bacd food

Answer 11

nooo

Question 12

what is used most in the dietary reference intakes

Answer 12

recommended ditery allowance

Question 14

RDA

Answer 14

RECOMANDD DAILY ALLOWENCE AVREGE INTAKE NEEDEED TO MEET NEEDS OF ALMOST EVREYBODY

Question 15

UL

Answer 15

UPPER INTAKE LEVEL THE MOST AVREG PEOPLE CAN TAKE WITHOUT CAUSING DAMGE