Term
|
Definition
| the study of food and how it nourishes our bodies and influences our health |
|
|
Term
| Leading cause of death in the US because of diet? |
|
Definition
| heart disease, cancer, stroke |
|
|
Term
|
Definition
| the absence of disease; physical, emotional, and spiritual health |
|
|
Term
| what are the critical components of wellness? |
|
Definition
| nutrition and physical activity |
|
|
Term
| what aspects encompass nutrition? |
|
Definition
| consumption, digestion, absorption, metabolism, storage, excretion |
|
|
Term
| why is nutrition important? |
|
Definition
| social, emoitional, occupational, physical, and spiritual health |
|
|
Term
| what percent of US adults are obese? |
|
Definition
|
|
Term
| how many deaths a year are due to obesity? |
|
Definition
|
|
Term
| type 2 diabetes is mostly due to what? |
|
Definition
|
|
Term
| what is the cause of obesity? |
|
Definition
| population growth, decreased physical activity, overconsumption of inexpensive foods |
|
|
Term
| what are the goals of Healthy People 2010 |
|
Definition
| increase quality and years of healthy life and eliminate health disparities |
|
|
Term
|
Definition
| substance in foods used by the body to provide a source of energy, maintain body structures, regulate chemical reactions in the body |
|
|
Term
|
Definition
| must be obtained from the diet, body either cant make them or cannot make them in adequate amounts |
|
|
Term
|
Definition
| body can make them in sufficient amounts when they are needed |
|
|
Term
| what makes a food organic? |
|
Definition
| grown without pesticides, herbicides, or synthetic growth promoters, and are processed according to USDA national organic standards |
|
|
Term
| what do many people believe organic agricultural practices assist in? |
|
Definition
| maintaining environmental integrity, balance the ecosystem, and conserve water and soil |
|
|
Term
|
Definition
| carbs, fats/oils, protein, vitamins, minerals, water |
|
|
Term
|
Definition
| required in relatively large amounts |
|
|
Term
|
Definition
| nutrients required in smaller amounts |
|
|
Term
| what is used to measure energy? |
|
Definition
|
|
Term
|
Definition
| amount of energy required to raise the temp of 1kg of water by 1 degree Celsius |
|
|
Term
|
Definition
| the capacity of a physical system to do work |
|
|
Term
|
Definition
| chemical the body uses when it needs to perform work |
|
|
Term
|
Definition
primary source of fuel for the body, especially the brain
provides 4 kcal per gram and can be found in grains, veggies, and fruits |
|
|
Term
| what are fats/oils and where can they be found? |
|
Definition
composed of lipid molecules that are insoluble in water
provide 9kcal per gram
important energy source during rest.
sources: butter, margarine, veggie oils, and are a source of fat-soluble vitamins and essential fatty acids |
|
|
Term
|
Definition
chains of amino acids
provide 4 kcal per gram, but are not a primary energy source.
important source of nitrogen |
|
|
Term
| what are proteins important for and where can they be found? |
|
Definition
building cells/tissues, maintaining bones, repairing damage, regulating metabolism, fluid balance
sources: meats, dairy, seeds, nuts |
|
|
Term
|
Definition
organic molecules that assist in regulating body processes
two types: fat soluble and water soluble |
|
|
Term
| what are the fat soluble vitamins? |
|
Definition
A,D, E, K
can be stored in body but too much can cause toxicity |
|
|
Term
| what are water soluble viatmins? |
|
Definition
vit C and B
excess are eliminated by the kidneys and cannot be stored in the body |
|
|
Term
|
Definition
| inorganic substances required for body processes such as fluid regulation, bone structure, muscle movement, and nerve functioning |
|
|
Term
| what are examples of minerals and how much does the body require a day? |
|
Definition
sodium, calcium, iron, potassium, and magnesium
MAJOR minerals- at least 100mg/day
TRACE minerals- less than 100mg/day (i.e. iron, zinc, copper) |
|
|
Term
| what body processes is water involved in? |
|
Definition
| fluid balance, nerve impulses, muscle contractions, nutrient transport, removal of wastes, chemical reactions, etc |
|
|
Term
|
Definition
| health promoting compounds found in plants, "go beyond basic nutrition" , help reduce risk of certain diseases (ie garlic and cancer) |
|
|
Term
|
Definition
health promoting compounds found in animals
ie. larval jelly produced by honeybees thought to reduce risk of infections |
|
|
Term
| what are functional foods? |
|
Definition
contain one or more substances such as essential nutrient, phytochemical, or zoonutrient thought to influence health
ie- cows milk may lower risk of cancer and high blood pressure |
|
|
Term
|
Definition
dietary reference intakes- nutritional standards
identify the amount of a nutrient needed to prevent deficiency disease, amount which may reduce risk of chronic disease, and upper level of safety for nutrients |
|
|
Term
|
Definition
| estimated average requirement, used to determine the recommended dietary allowance |
|
|
Term
|
Definition
| reccommended dietary allowance |
|
|
Term
|
Definition
|
|
Term
|
Definition
| tolerable upper intake level |
|
|
Term
|
Definition
estimated energy requirement
Based on age, gender, weight, height, and level of physical activity |
|
|
Term
|
Definition
acceptable macronutrient distribution range
carb- 45-65%
fat- 20-35%
protein- 10-35%
The range of macronutrient intake that provides adequate levels of essential nutrients |
|
|
Term
| what four values does the DRIs consist of |
|
Definition
|
|
Term
| two types of human experients |
|
Definition
| case control studies and clinical studies |
|
|
Term
|
Definition
| controls, sample size, placebo, double blind |
|
|
Term
|
Definition
| initiated in 1940 due to increase of heart disease, identified associations with serum cholesterol and smoking and risk for heart disease |
|
|
Term
|
Definition
| national health and nutrition examination survey, used to assess trends in diet and health in the US |
|
|
Term
|
Definition
| all materials that occupy space and have mass, matter is composed of atoms |
|
|
Term
|
Definition
| simplest form of matter not divisible into simpler substances |
|
|
Term
|
Definition
| pure substances with a characteristic number of protons, neutrons, and electrons and predictable chemical behaviors |
|
|
Term
| what is the atomic number? |
|
Definition
|
|
Term
|
Definition
| number of protons and neutrons |
|
|
Term
|
Definition
| varient forms of the same element that differs in the number of neutrons |
|
|
Term
|
Definition
| average mass numbers of all isotopic forms |
|
|
Term
|
Definition
| volumes of space surrounding the atomic nucleus where electrons are likely to be found |
|
|
Term
|
Definition
| a chemical substance that results from the combination of two or more atoms |
|
|
Term
|
Definition
| molecules that are combinations of two or more different elements |
|
|
Term
|
Definition
| sum of all of the atomic masses of the atoms a molecule contains |
|
|
Term
|
Definition
when 2 or more atoms share, donate, or accept electrons to form molecules and compounds
3 types: covalent, ionic, and hydrogen |
|
|
Term
|
Definition
electrons are shared among atoms
polar- unequal sharing
non polar- equal sharing |
|
|
Term
|
Definition
| electrons are transferred to one atom forming positively charged cations and negatively charged anions |
|
|
Term
|
Definition
| weak bonds between hydrogen and other atoms |
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
| essential to biochemical processes |
|
|
Term
|
Definition
| molecules starting a reaction |
|
|
Term
|
Definition
| substances left by a reaction |
|
|
Term
|
Definition
| the reactants bond together in a manner that produces an entirely new molecule |
|
|
Term
|
Definition
| chemical reaction that forms a bond that results in formation of water |
|
|
Term
|
Definition
| chemical reaction that breaks a bond, water molecule is split |
|
|
Term
|
Definition
| a mixture of one or more substances |
|
|
Term
|
Definition
| what is dissolved in a solvent |
|
|
Term
|
Definition
| have both hydrophillic and hydrophobic properties |
|
|
Term
|
Definition
| the negative logarithm of the concentration of H ions |
|
|
Term
|
Definition
| solutions that resist changes in pH and allow systems to regulate and maintain pH |
|
|
Term
|
Definition
| compounds containing carbon bonded to hydrogens |
|
|
Term
|
Definition
fundamental element of life
-4 atoms in outer orbital
-can form single, double, or triple covalent bonds
-can form linear, branched, or ringed molecules |
|
|
Term
|
Definition
| organic compounds produced by living things |
|
|
Term
|
Definition
large compounds assembed from smaller subunits
-monomer- a repeating subunit
-polymer- chain of monomers |
|
|
Term
|
Definition
| monosaccharides, disaccharides, polysaccharides |
|
|
Term
|
Definition
| triglycerides (fats and oils), phospholipids, steroids |
|
|
Term
|
Definition
|
|
Term
|
Definition
| loss of water in a polymerization reaction |
|
|
Term
| function of carbohydrates |
|
Definition
| cell structure, adhesion, and metabolism |
|
|
Term
|
Definition
triglycerides- energy storage
phospholipid- cell membrane component
steroids- cell membrane component |
|
|
Term
|
Definition
| support, enzymes, transport, defence, movement |
|
|
Term
|
Definition
|
|
Term
|
Definition
| organize protein synthesis |
|
|
Term
|
Definition
| two very long polynucleotide strands linked along their length by hydrogen bonds |
|
|
Term
|
Definition
| transfer and storage of energy |
|
|
