Term
|
Definition
| physiological drive to eat |
|
|
Term
|
Definition
| internal cues such as hormones which encourage us to find food |
|
|
Term
|
Definition
| external cues encourage us to eat (smells, sight, etc) |
|
|
Term
Hunger is a physiological drive to eat and uses INTERNAL cues such as HORMONES which encourage us to find food
Appetite is a physiological drive that uses EXTERNAL cues to encourage us to eat (SMELLS, SIGHT, ETC.) |
|
Definition
| what is the difference, with examples, of when a person can experience hunger or appetite |
|
|
Term
|
Definition
| what fraction, does chronic diseases account for in all of the deaths in North America? |
|
|
Term
|
Definition
| in what ways are chronic diseases not preventable? |
|
|
Term
| you are able to prevent a poor diet and sedentary lifestyle |
|
Definition
| in what ways are chronic diseases preventable? |
|
|
Term
1) cardiovascular (heart) disease
2) Hypertension
3) Diabetes
4) Some forms of cancer |
|
Definition
| what 4 chronic diseases do poor diet and sedentary lifestyle contribute to? |
|
|
Term
|
Definition
| body can't produce nutrient or can't produce enough of it to meet its need |
|
|
Term
1. have specific biological function
2. omission leads to decline
3. regain normal function when essential nutrient is restored to the diet |
|
Definition
| what are the 3 must have for a substance to be considered an essential nutrient? |
|
|
Term
|
Definition
| provide calories and needed in gram (g) quantities in the diet |
|
|
Term
1. carbs
2. lipids
3. proteins |
|
Definition
| what are the 3 macronutrients? |
|
|
Term
|
Definition
| do NOT provide calories and needed in milligram (mg) quantities in diet |
|
|
Term
|
Definition
| what are the 2 micronutrients? |
|
|
Term
1. carbs
2. lipids
3. proteins
4. vitamins
5. minerals
6. water |
|
Definition
| what are the 6 essential nutrients? |
|
|
Term
1. sugars
2. starches
3. fibers |
|
Definition
| what are 3 forms of carbs? |
|
|
Term
1. fats
2. oils
3. cholesterol |
|
Definition
| what are 3 forms of lipids? |
|
|
Term
|
Definition
| what percentage of the body is made up of water? |
|
|
Term
1. most carbs
2. proteins
3. most lipids |
|
Definition
| 3 nutrient classes that provide energy |
|
|
Term
1. proteins
2. lipids
3. some vitamins
4. some minerals
5. water |
|
Definition
| 5 nutrient classes that promote growth, development, and maintenance |
|
|
Term
1. proteins
2. some lipids
3. some vitamins
4. some minerals
5. water |
|
Definition
| 5 nutrient classes that regulate body processes |
|
|
Term
1. fruits
2. dairy products
3. breads
4. cereals
5. grains
6. starchy vegetables
7. sugar/desserts |
|
Definition
| name 7 sources of carbohydrates |
|
|
Term
|
Definition
| how many kilocalories are in one gram of a carb? |
|
|
Term
|
Definition
| a MAJOR source of energy (kcal)/fuel for bodies |
|
|
Term
monosaccharide (GLUCOSE AND FRUCTOSE)
Disaccaride (TABLE SUGAR - SUCROSE) |
|
Definition
| what are the 2 simple carbs? |
|
|
Term
|
Definition
| what are two sugars that are monosaccharides? |
|
|
Term
|
Definition
| what are the 2 disaccharides? |
|
|
Term
|
Definition
| what is the complex form of a carbohydrate? |
|
|
Term
1. glycogen
2. starch
3. fiber |
|
Definition
| what are the three types of polysaccharides? |
|
|
Term
| fruits, vegetables, dairy products, table sugar (sucrose), glucose (blood sugar or dextrose) |
|
Definition
| what are 5 sources of simple carbs? |
|
|
Term
| breads, cereals, grains, and starchy vegetables |
|
Definition
| what are 4 sources of complex carbs? |
|
|
Term
|
Definition
| substances in plant foods not digested by the processes that take place in the human stomach or small intestine |
|
|
Term
|
Definition
| this type of food is found NATURALLY in foods |
|
|
Term
|
Definition
| how many kilocalories (or energy yield) does lipids have per gram? |
|
|
Term
|
Definition
| what are 3 sources of lipids? |
|
|
Term
|
Definition
| the main form of ENERGY STORAGE in the body |
|
|
Term
|
Definition
| this type of lipid is solid at room temperature |
|
|
Term
|
Definition
| this type of lipid is liquid at room temperature |
|
|
Term
1. meat
2. poultry
3. fish
4. dairy products
5. eggs
6. beans
7. legumes
8. grains |
|
Definition
| name 8 sources for proteins |
|
|
Term
|
Definition
| how many kilocalories (energy yielding) are there in one gram of protein? |
|
|
Term
1. bone and muscle
2. blood cells
3. enzymes
4. immune factors |
|
Definition
| what 4 components of the body does proteins provide structural material for? |
|
|
Term
| false- used for calorie needs or stored as fat |
|
Definition
True or False:
Excess protein in the diet is turned to muscle |
|
|
Term
|
Definition
True or False:
Vitamins do NOT provide energy (calories) |
|
|
Term
|
Definition
| Enable chemical reactions in the body |
|
|
Term
water-soluble (9)
Fat-soluble (4) |
|
Definition
| what are the 2 vitamin classifications |
|
|
Term
|
Definition
| what are the 4 FAT soluble vitamins? |
|
|
Term
B vitamins (1-8)
1. Thiamin
2. Riboflavin
3. Niacin
4. Pantothenic acid
5. Biotin
6. B-6
7. B-12
8. Folate
9. Vitamin C |
|
Definition
| what are the water-soluble vitamins? |
|
|
Term
| dairy products, nuts, seeds, oils, and breakfast cereals |
|
Definition
|
|
Term
| Water-soluble (B Vitamins and Vitamin C) |
|
Definition
| which class of vitamin is easily excreted from the body (less toxic)? |
|
|
Term
| water-soluble (B vitamins and vitamin C) |
|
Definition
| which class of vitamins are more vulnerable to destruction especially due to cooking? |
|
|
Term
| fat-soluble (Vitamins A, D, E, and K) |
|
Definition
| which class of vitamins are more toxic to the body (meaning that it can build up in the body)? |
|
|
Term
|
Definition
| what are two sources of food that provide water-soluble vitamins? |
|
|
Term
|
Definition
| are minerals organic or inorganic? |
|
|
Term
|
Definition
| functions in cellular processes, nervous system, water balance, and structural systems |
|
|
Term
|
Definition
| minerals that have an electrical charge |
|
|
Term
major minerals = > 100 mg
trace minerals = < 100 mg |
|
Definition
| what are the two mineral classifications? (major and trace minerals--how many mg is considered in each one) |
|
|
Term
| if the minerals in the food are absorbed into the water, and the water is poured out |
|
Definition
| how can minerals be "lost" in cooking? |
|
|
Term
1. calcium
2. chloride
3. magnesium
4. phosphorus
5. potassium
6. sodium
7. sulfur |
|
Definition
| what are the 7 major minerals? |
|
|
Term
1. chromium
2. copper
3. fluoride
4. iodide
5. iron
6. manganese
7. molybdenum
8. selenium
9. zinc |
|
Definition
| what are the 9 trace minerals? |
|
|
Term
| sodium, chloride, and potassium |
|
Definition
| what are 3 electrolytic minerals? |
|
|
Term
| fruits and dairy products |
|
Definition
| what sources of foods contain major minerals? |
|
|
Term
|
Definition
| what sources of foods contain trace minerals? |
|
|
Term
|
Definition
| this essential nutrient is a solvent, lubricant, medium for transport, chemical processes, and temperature regulator |
|
|
Term
|
Definition
True or False:
Water does NOT provide calories |
|
|
Term
| 13 cups/day for men; 9 cups/day for women |
|
Definition
| how many cups of water a day should men have and women have? |
|
|
Term
|
Definition
| chemicals found in plants in which some may contribute to a reduce risk of cancer or cardiovascular disease in people who consume them regularly |
|
|
Term
| fruits, vegetables, whole grains, other plant foods |
|
Definition
| what are 4 sources of phytochemicals? |
|
|
Term
|
Definition
| how many kilocalories (energy yielding) are in one gram of alcohol? |
|
|
Term
1. build new compounds
2. muscular movement
3. nerve transmission
4. electrolyte balance |
|
Definition
| the transformation of energy from the macronutrients release energy in the body to (4 things): |
|
|
Term
|
Definition
True or False:
The ingredient listed first always has the greatest quantity in the food substance, followed by the second, and the last ingredient has the smallest quantity in the food substance |
|
|
Term
|
Definition
| joe ate 15% of the adult recommended dietary allowance for iron (RDA = 8 mg) at lunch. how many mg did he eat? |
|
|
Term
|
Definition
| tentative explanations by a scientist to explain a phenomenon |
|
|
Term
1. observations made and question asked
2. hypothesis generated
3. research experiments conducted to test hypothesis
4. results evaluated by other scientists and reported in a publication
5. follow-up experiments conducted to confirm or extend findings
6. hypothesis accepted or rejected |
|
Definition
| what are the 6 steps of the scientific method? |
|
|
Term
1. case-control studies
2. observations
3. epidemiological studies
4. laboratory animal studies
5. human studies |
|
Definition
| what are the 5 types of experiments? |
|
|
Term
|
Definition
this example is what type of experiment?
shows that obese patients are much more likely to have type 2 diabetes than the leaner comparison group that is matched for other characteristics |
|
|
Term
| laboratory animal studies |
|
Definition
this is an example of what kind of experiment?
shows that overfeeding animals that leads to obesity also often leads to the development of type 2 diabetes |
|
|
Term
|
Definition
this example is what type of experiment?
shows that weight loss can correct type 2 diabetes in many people. laboratory researchers also show that enlarged fat cells associated with obesity are much less responsive to the normal hormonal signals involved in blood glucose regulation |
|
|
Term
|
Definition
this example is what type of experiment?
shoes that type 2 diabetes is more commonly found in obese populations than leaner populations |
|
|
Term
|
Definition
this example is what type of experiment?
physicians indicate that type 2 diabetes is much more common in their obese patients than in leaner patients |
|
|
Term
|
Definition
| this type of experiment looks back retrospectively to compare how frequently the exposure to a risk factor is present |
|
|
Term
|
Definition
| this type of experiment shows patterns causes and effects of health and disease conditions in defined populations |
|
|
Term
|
Definition
| define as having an excessive amount of body fat relative to lean tissue |
|
|
Term
| The difference between obesity and being overweight comes down to Body Mass Index (BMI). A BMI of 30 or higher is considered obese. Overweight is defined by a BMI of 25-29.9 |
|
Definition
| what is the difference between being overweight and obese? |
|
|
Term
|
Definition
| what is the Food Nutrition Board (FNB) recommendation for the % of kcal for proteins in our daily diet? |
|
|
Term
|
Definition
| what is the Food Nutrition Board (FNB) recommendation for the % of kcal of carbs we need in our daily diet? |
|
|
Term
|
Definition
| what is the Food Nutrition Board (FNB) recommendation for the % of kcal of fat that we need in our daily diet? |
|
|
Term
1. attain high-quality, longer lives free of preventable disease, disability, injury, and premature death
2. achieve health equity, eliminate disparities, and improve health of all groups
3. create social and physical environments that promote good health for all
4. promote quality of life, healthy development, and healthy behaviors across all life stages |
|
Definition
| what are the 4 goals of the Healthy People 2020 Goals as it relates to nutrition and weight status? |
|
|
Term
| report issued in Dec. 2010 by the U.S. Department of Health and Human Services' (DHHS) Public Health Service--for health promotion and disease prevention in America |
|
Definition
| why was Healthy People 2020 created? |
|
|
Term
no- some foods provide relatively few nutrients in comparison to calorie content
your health is largely your responsibility |
|
Definition
| In the total diet principle, is there such a thing as "good" or "bad" foods? |
|
|
Term
| consuming enough essential nutrients, including fiber, while moderating energy, solid fat, cholesterol, added sugar, and alcohol intake |
|
Definition
| what is the recommendation for health promotion and disease prevention for the diet? |
|
|
Term
| adequate, regular physical activity (at least 30 minutes on most or all days) |
|
Definition
| what is the recommendation for health promotion and disease prevention for physical activity? |
|
|
Term
minimizing alcohol intake (2 drinks/day for men; 1 drink/day for women and adults over 65)--prevents liver disease and accidents
Also not smoking cigarettes or cigars (prevents lung cancer, lung disease, kidney disease, CVD, degenerative eye diseases) |
|
Definition
| what is the recommendation for health promotion and disease prevention for lifestyle |
|
|
Term
| an average of 2.4 to 3.5 pounds; just under 10% gained 15 or more pounds |
|
Definition
| how many pounds do freshman typically gain in college? what percent of freshman really do gain 15 or more pounds? |
|
|
Term
5 or more drinks for men; men should only have 2 drinks/day
4 or more drinks for women; women should only have 1 drink/day |
|
Definition
| what is considered binge drinking for men and for women and how is that compared to moderate drinking? |
|
|
Term
The body does not have a physical dependence for alcohol, but it is consumed primarily for getting intoxicated without safe use.
Alocholism is when the body is physically dependent on alochol, and find that moderatelly drinking or stop drinking alcohol is very difficult--health problems occur. Long term alcohol use disorder can turn into alcoholism |
|
Definition
| what is the difference between alcohol use disorder and alcoholism? |
|
|
Term
| omission doesn't lead to decline |
|
Definition
| which one of the definitions of an essential nutrient does not relate to phytochemicals? |
|
|
