Ch 2 Lecture Notes (NUTR 201)

food deserts

areas where there are no grocery stores, just convenience stores

• How food looks/tastes

• Health, Cultural, Religious Values

• Environmental Reasons

• Psychological and Social Needs

• Budgetary Concerns

5 main factors that influence food choices

bioactive food components

compounds in foods that alter physiological processes in the body

whole foods

foods in their natural state

processed foods

intentionally changed by addition of substances or method of cooking

ultra-processed foods

• foods that are made from substances usually used in food prep, but aren’t consumed by themselves (ex: starches, sugars, flours, oils, fats) and then undergo further processing by adding little (if any) minimally processed foods, salt and other preservatives, and additives (ex: flavors and colors)

phytochemicals/phytonutrients

compounds in plants that confer color, taste, and other characteristics

zoochemicals/zoonutrients

health-promoting substances from animal-sourced foods

estimated average requirement (EAR)

used to examine likelihood that intake is adequate in a population

recommended dietary allowance (RDA)

used as a goal to help ensure adequate intake in an individual

• comes from population data of EARs

adequate intake (AI) level

used to examine likelihood that intake is adequate when no RDA is set for a nutrient

• used when we don’t have strong research on a particular nutrient so we can’t have an RDA

tolerable upper intake level (UL)

a set of values reflecting the highest average daily nutrient intake levels that are likely to pose no risk of toxicitiy to most healthy people

• used to examine likelihood of excess or toxicity

• used to guide consumer use of supplements

RDA

In the case of energy, an Estimated Energy Requirement (EER) is provided instead of a(n) _________

dietary reference intake (DRI) standards

a set of values for the dietary nutrient intakes of healthy people in the US and Canada

• umbrella term

estimated average requirements (EAR)

meet requirements of about half the healthy individuals in each life stage and sex

• Based on population data

nutrient intake recommendations

a set of standards against which healthy people’s nutrient and energy intakes can be measured

• set high enough to cover nearly everyone’s requirements

estimated energy requirement

The dietary energy intake level that is predicted to maintain energy balance in a healthy adult of a defined age, sex, weight, and physical activity level
consistent with good health

acceptable macronutrient distribution ranges (AMDR)

Ranges of intakes for the energy-yielding nutrients that provide adequate energy and nutrients and reduce the risk of chronic disease

• good starting point, but not exact becasue everyone is different

20% - 35%

AMDR for fat

10% to 35%

AMDR for protein

45% to 65%

AMDR for carbohydrate

malnutrition

Any condition caused by deficient or excess energy or nutrient intake or by an imbalance of nutrients

healthy people

• national public health initiative under the jurisdiction of the U.S. Department of Health and Human Services (DHHS) that identifies national health goals and what health means in the US

  • Currently following goals for Healthy People 2030

overnutrition

Overconsumption of food energy or nutrients sufficient to cause disease or increased susceptibility to disease; a form of malnutrition

undernutrition

Underconsumption of food energy or nutrients severe enough to cause disease or increased susceptibility to disease; a form of malnutrition

adequacy

•  characteristic of a diet that provides all of the essential nutrients, fiber, and energy necessary to maintain health and body weight

balance

• the dietary characteristic of providing foods in proportion to one another and in proportion to the body’s needs

caloric/energy control

• management of food energy intake

  • Ensures we’re in balance with amount of energy taken in and amount of energy we’re expending

nutrient density

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

empty calories

• calories provided by things like added sugars and solid fats with few or no other nutrients

  • Lots of calories, but not many nutrients

moderation

• the provision of enough but not too much of a substance

variety

consumption of a wide selection of foods within and among the food groups

Guideline 1

follow a healthy dietary pattern at every life stage

Guideline 2

customize and enjoy nutrient-dense food and beverage choices to reflect personal preferences, cultural traditions, and budgetary considerations

guideline 3

focus on meeting food group needs with nutrient-dense foods and beverages, and stay within calorie limits

guideline 4

limit foods and beverages higher in added sugars, saturated fat, and sodium and limit alcoholic beverages

aerobic physical activity

Activity in which the body’s large muscles move in a rhythmic manner
for a sustained period of time (also called endurance activity)

moderate-intensity physical activity

Physical activity that requires some increase in breathing and/or heart rate and expends 3.5 to 7 kcalories per minute

• ex: walking at a speed of 3 to 4.5 miles per hour

vigorous-intensity physical activity

Physical activity that requires a large increase in breathing and/or heart rate and expends more than 7 kcalories per minute

• ex: walking at a very brisk pace (>4.5 miles per hour) or running at a pace of at least 5 miles per hour

fitness

The characteristics that enable the body to perform physical activity

• The ability to meet routine physical demands with enough reserve energy to rise to a physical challenge

  • The body’s ability to withstand stress of all kinds

food group plan

A diet-planning tool that sorts foods into groups based on nutrient content and then specifies that people should eat certain amounts of food from each
group

• Fruits

• Vegetables

• Grains

• Protein Foods

• Dairy Products

5 main groups

USDA Dietary Patterns

The USDA’s food group plan for ensuring dietary adequacy that
assigns foods to five major food groups

portion sizes

the quantity of food served or eaten at one meal or snack; not a standard amount

daily value

how much an individual should be taking in based on a 2000 kcal diet