Nutrition Chapter 1

Front 1

Food (definition)

Back 1

medically, any substance that the body can take in and assimilate that will enable it to stay alive and to grow; the carrier of nourishment; socially, a more limited number of such substances defined as acceptable by each culture.

Front 2

Nutrition (definition)

Back 2

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

Front 3

Diet (definition)

Back 3

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

Front 4

Nutrients (definition)

Back 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. The nutrients include water, carbohydrates, fat, protein, vitamins, and minerals.

Front 5

Malnutrition (definition)

Back 5

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

Front 6

Reasons why we choose the food we do:

Back 6

-advertising (food and beverage sales is BIG business)
-availability
-economy
-emotional comfort
-habit
-personal preference and genetic inheritance
-positive associations (holiday celebrations)
-region of the country (e.g. poutine!)
-values or beliefs: religious tradition, gender, environmental, politics
-weight management
-nutritional value

Front 7

Nutritional Genomics (definition)

Back 7

The science of how nutrients affect the activities of genes and how genes affect the activities of nutrients.

Front 8

energy-yielding nutrients:

Back 8

-carbs, fat, protein
-carbs and fats are especially important energy-yielding nutrients. As for protein, it does double duty: it can yield energy but it also provides materials that form structures and working parts of body tissues.
*Alcohol yields energy too, but it is a toxin, not a nutrient.

Front 9

Essential Nutrients (definition)

Back 9

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

Front 10

Amount of calories in a gram of:
-carbohydrate
-protein
-fat
-alcohol

Back 10

fat= 9 calories per gram
protein= 4 calories per gram
carbohydrate= 4 calories per gram
alcohol= 7 calories per gram

Front 11

Functions of nutrients (5):

Back 11

-obtain energy
-build and maintain body structures
-regulate several physiological body processes
-maintenance and repair
-support growth

Front 12

non-energy-yielding nutrients:

Back 12

-water
-vitamins
-minerals

Front 13

Can a person live on just supplements?

Back 13

-elemental diets are intended to supply people with digestive diseases (or comas) for a short period of time, but are not intended to be continuous.
-food offers more than just the 6 nutrients
-elemental diets do not support optimal growth and health
-they can lead to medical complications
-the digestive tract is a dynamic system that responds to the food it receives
-when a person is fed through a tube there is a lack of digestive tract stimulation and it atrophies (this can weaken the body's defenses against certain infections)
-The intestine releases hormones in response to food which sends messages to the brain to give the eater a sense of satisfaction
-food also contains "non-nutrients" such as phytochemicals that have a positive effect on the body (may be associated with a reduction in disease risk).

Front 14

The five attributes to a nutritious diet:

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1. Variety
2. Moderation
3. Calorie control
4. Balance
5. Adequacy

Front 15

Basic Foods:

Back 15

These foods are generally considered to form the basis of a nutritious diet. Also called "whole foods". Milk and milk products; meats and similar foods such as fish and poultry; vegetables, including dried beans and peas; fruit; and grains.

Front 16

Enriched foods/Fortified Foods:

Back 16

Foods to which nutrients have been added. If the starting material is a whole, basic food sch 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 may be less nutritious.

Front 17

Fast foods:

Back 17

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

Front 18

Functional Foods:

Back 18

A term that reflects an attempt to define as a group the foods known to possess nutrients or nonnutrients that might lend protection against diseases. However, all nutritious foods can support health in some ways.

Front 19

Natural foods:

Back 19

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

Front 20

Nutraceutical:

Back 20

a term used to describe a product that has been isolated from food, often sold in pill form and believed to have medicinal effects.

Front 21

Organic foods:

Back 21

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

Front 22

Partitioned foods:

Back 22

foods composed of parts of whole foods, such as butter (from milk), sugar (from beets or cane), or corn oil (from corn). Partitioned foods are generally overused and provide few nutrients with many calories.

Front 23

Processed foods:

Back 23

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

Front 24

Staple foods:

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foods used frequently or daily, for example, rice (in East and Southeast Asia) or potatoes (in Ireland). If well chosen, these foods are nutritious.

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Adequacy:

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This ensures that people eat adequate amounts of food that provide the body with sufficient energy and adequate amounts of all nutrients to keep people healthy.

Front 26

Balance:

Back 26

This ensures that a given diet is balanced with nutrients from all food groups.

Front 27

Calorie (kiloCalorie) control:

Back 27

Management of food energy intake (avoids over consumption of energy)

Front 28

Nutrient Density:

Back 28

a measure of the amount of nutrients a food provides relative to the amount of energy it provides

Front 29

Empty-calorie foods:

Back 29

foods that provide energy but have little other nutritional value. (cotton candy, beer, french fries, etc.)

Front 30

Moderation:

Back 30

Avoiding extremes of energy or nutrient consumption.

Front 31

Variety:

Back 31

consuming a wide selection of different foods (important because different foods differ in the nutrients they are rich in, avoids over consumption of contaminants, and it keeps the diet interesting.

Front 32

Epidemiological Studies

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-compare disease rates among population groups
-try to identify conditions related to disease (e.g. diet)
-studies demonstrate correlations
-Correlations are relationships that occur more frequently than can be explained by coincidence but do not have a proven cause

Front 33

Animal Studies

Back 33

-useful for testing hypotheses that are unethical to test on humans
-not all results can be directly transferred to humans

Front 34

Cell Culture Studies

Back 34

-Facilitate the study of the effects of nutrients or other components on cells grown in a laboratory
-Enables scientists to study effect of food components on gene expression

Front 35

Case Control Studies

Back 35

They are small-scale epidemiological studies that compare one group of a population with a condition to a control group that does not have the condition

Front 36

Clinical Trials

Back 36

-They are controlled studies used to examine the effects of an intervention on particular health parameters
-Compare an experimental group to a control group

Front 37

Double Blind Studies

Back 37

They are studies in which neither the researcher nor the subjects know which group is the experimental and which is the control
-control group usually given a placebo
-used to eliminate bias in results
-Considered a “gold standard” of nutrition studies because these studies are able to illustrate cause and effect