Chap 1.6 Diet and Health

These flashcards cover key vocabulary and concepts from the lecture on diet and health, emphasizing factors influencing food choices, nutrient classifications, and relationships between diet and chronic diseases.

Factors influencing personal food choices

Various elements, including social, economic, cultural, and environmental factors, that shape individual dietary preferences.

Six major classes of nutrients

Carbohydrates, proteins, fats, vitamins, minerals, and water; important for bodily functions and energy.

DRI

Dietary Reference Intake; a set of reference values used to plan and assess nutrient intakes in healthy populations.

Assessment methods for nutrient deficiencies

Four techniques used to evaluate an individual's nutrition status, which include dietary assessment, biochemical tests, clinical evaluation, and anthropometric measurements.

Risk factors for chronic diseases

Characteristics or behaviors that increase the likelihood of developing health conditions such as heart disease or diabetes.

Leading causes of death related to diet

Health conditions primarily influenced by dietary choices, such as diabetes, heart disease, and obesity, which reach epidemic levels.

Clusters of risk factors

The occurrence of multiple risk factors in a single individual or population, potentially leading to higher health risks.

Chronic disease

Long-lasting conditions that are often preventable and linked to multiple risk factors, including diet and lifestyle.