Factors influencing food choices and nutrition basics

Preferences

Factors that influence food choices based on individual likes and dislikes.

Habit

Regular patterns of behavior that influence food choices.

Marketing

Promotional strategies that affect consumer food choices.

Accessibility, convenience

The availability of food options, including the concept of food deserts.

Economy

Financial factors that influence food purchasing decisions.

Positive & Negative Associations

Emotional connections to foods that influence choices, such as comfort foods.

Whole Food

A food that is in its original form.

Processed Food

A food that has been slightly altered from its original form.

Ultra Processed

A food that no longer resembles its original form.

Energy Density

A measure of energy that a food provides, measured in Kcal.

Kcal

Kilocalories; 1,000 calories are equal to 1 kcal.

Carbohydrates

Provide 4 kcal/gram.

Protein

Provides 4 kcal/gram.

Fat

Provides 9 kcal/gram.

Nutritional genomics

The study of relationships between human genome, nutrition, and health.

Epidemiological studies

Research studies that do not control variables, leading to uncontrolled results.

Blue zones

Places where people often have very long lifespans, with unclear contributing factors.

Cross-sectional studies

Researchers observe food intake and health in a group to find dietary influences.

Case-control studies

Comparing individuals with and without a given factor to find disease contributors.

Cohort studies

Analyzing data from a group over time to derive conclusions about health.

Experimental studies

Research that can control conditions to determine the effects of a variable.

Laboratory based animal studies

Experimenting with animals to observe effects of introduced factors.

Laboratory based in vitro studies

Experimenting with biological samples in controlled environments like petri dishes.

Experimenting with petri dishes

A method used to develop vaccines and medications, as well as to study microbes.

Human intervention (clinical) trials

Using humans as test subjects to observe the effects of certain behaviors.

Correlation

An association between two variables that does not imply causation.

Negative correlation

A relationship where an increase in one variable leads to a decrease in another; for example, as you exercise more, your weight drops.

Positive correlation

A relationship where an increase in one variable leads to an increase in another; for example, the more people travel, the higher the number of flu cases.

Cautious interpretations and conclusions

The principle that a relationship does not imply that one variable caused the other.

Abstract

A brief overview of the article.

Introduction

The section that states the purpose of the study and reviews relevant literature.

Methodology

The section that defines key terms and describes the study design, subjects, and procedures.

Results

The section that reports findings and may include tables and figures summarizing the information.

Discussion

The section that draws tentative conclusions supported by data and reflects the original purpose of the study.

References

A list of relevant studies reflecting the investigator's knowledge of the subject.

Dietary Reference Intakes (DRI)

Set nutrient intake values for healthy people in the United States and Canada.

Estimated average requirements (EAR)

The nutrient intake level estimated to meet the needs of 50% of the population.

Recommended dietary allowances (RDA)

Nutrient intake levels set to meet the needs of 98% of the population, based on EAR.

Adequate Intakes (AI)

Nutrient intake levels used when evidence is insufficient to establish EAR/RDA.

Tolerable Upper Intake Levels (UL)

The maximum daily amount of nutrients that appears safe for most healthy individuals.

Acceptable Macronutrient Distribution Range (AMDR)

The range of intake for carbohydrates, protein, and fat based on individual goals.

Estimated Energy Requirement (ER)

The predicted energy needs to maintain energy balance and normal growth.

Malnutrition

Caused by excess or deficient food energy or nutrient intake, or by an imbalance of nutrients.

Undernutrition

A condition resulting from deficient energy or nutrients.

Overnutrition

A condition resulting from excess energy or nutrients.

Symptoms of malnutrition

Include diarrhea, skin rashes, fatigue, often resemble symptoms of other diseases.

Health status

Refers to the overall condition of an individual's health.

Socioeconomic status

The social and economic factors that influence an individual's or group's position in society.

Diet history

Intake over several days, portion sizes, computer analysis.

Anthropometric measurements

Height and weight: track to identify trends.

Physical examinations

Taking a look at a patient.

Laboratory test

Blood work.

Spoon Nails

Often an indicator of nutrient deficiency, such as iron.

Nutrition Assessment of Populations

National nutrition surveys conducted by various agencies to help improve the health of the nation.

Epidemiology study

A study that collects data on food types and amounts as well as data about the people themselves.

Risk Factors for Chronic Diseases

Factors that persist over time and cluster together.

Prominence of risk factors

Includes tobacco, diet and activity patterns, and alcohol usage.

Heart Disease

The buildup of plaque in arteries that often cannot be cleared out.

White rice

Processed so that the husk and color is removed.

Brown rice

Still has the color and nutrients from the husk, making it more nutritious.

Carbohydrates energy content

Provides 4g of energy per k/cal.

Protein energy content

Provides 4g of energy per k/cal.

Fat energy content

Provides 9g of energy per k/cal.

Alcohol energy content

Provides 7g of energy per k/cal.

Essential nutrients

Needed from outside the body.

Vitamins

Do not provide energy but help to release it.

Genome

The study of genes & DNA.

Positive connections

Both variables within the situation are moving in the same direction.

Negative connections

Both variables within the situation are moving in the opposite direction.

Cross sectional study

Observing a group of people & their habits to find possible factors that influence disease.

Case control study

Comparing people who do and do not have a condition while matching all other qualities.

Cohort Studies

Collecting data from the same group of people for an extended period of time.

Correlational evidence

Two variables that are related.

Correlational evidence

Two variables that are related. However, there's no evidence linking them to causing the other.

DRI

Dietary Reference Intakes

EAR

Estimated Average Requirements: Recommendations for 50% of the population.

RDA

Recommended dietary Allowances: Recommendations for 98% of the population.

AI

Adequate Intakes: Used when there isn't enough information to create an RDA. It depends on scientific judgements instead of evidence.

UL

Tolerable Upper Levels: The limit of a substance that one should consume.

CDRR

Chronic Disease Risk Reduction: Nutrient intakes associated with a low risk of chronic disease.

EER

Estimated Energy Requirement: The average dietary energy intake to maintain energy tolerance and good health.

AMDR

Acceptable Macronutrient Distribution Ranges: Ranges of intakes of nutrients to provide adequate energy & nutrients to decrease the risk of chronic disease.

Carbs AMDR

45 - 65%

Fat AMDR

20 - 35%

Protein AMDR

10 - 35%

Malnutrition

Excess of lack of specific nutrients, causing an imbalance of nutrients.

Symptoms of malnutrition

Diarrhea, skin rashes, fatigue.

Undernutrition

Deficient energy or nutrients. Subject becomes thin, loses muscle tissue, and becomes prone to disease.

Symptoms of Undernutrition

Skin rashes, depression, hair loss, bleeding gums, muscle spasms, night blindness.

Overnutrition

Excess energy or nutrients.

Symptoms of overnutrition

Heart disease, diabetes, hot flashes, yellowing skin, rapid heart rate, low blood pressure.

Historical information

A person's health background.

Examples of historical information

Medical records, health status, socioeconomic status, drug use, dietary intake, family history.

Anthropometric Measurements

Measures the subject and compares their results with the standards specific for their sex and age.

Examples of Anthropometric Measurements

Height and weight.

Physical examinations

Physically examining for poor nutrition status through the hair, eyes, skin, posture, tongue, and fingernails.

Laboratory Test

Taking samples and analyzing them in a laboratory to later be compared to the standards applicable to them.

Examples of Laboratory Tests

Blood samples, urine samples.

Primary Nutrient Deficiency

Diet is lacking in nutrients.

Primary Nutrient Deficiency is found

Through analyzing diet history.