Nutrition Overview and Dietary Standards

These flashcards cover key concepts from nutrition, including definitions of terms, classifications of nutrients, dietary standards, and food label reading.

What are risk factors in relation to disease and health?

Risk factors are attributes or exposures that increase the likelihood of developing a disease or health issue.

What is a chronic disease? Give examples.

A chronic disease is a long-lasting condition that can be controlled but not cured; examples include heart disease, diabetes, and cancer.

What dietary and lifestyle habits may increase the risk for chronic disease?

Poor diet, lack of physical activity, smoking, and excessive alcohol consumption can increase the risk for chronic diseases.

What affects our preferences and motivations for eating?

Factors include cultural influences, personal tastes, emotional states, and social interactions.

Define essential nutrient.

An essential nutrient is a nutrient that the body cannot synthesize on its own and must be obtained from the diet.

What are the six classes of essential nutrients?

Carbohydrates, proteins, lipids (fats), vitamins, minerals, and water.

How many calories are in one gram of carbohydrates, lipids, protein, and alcohol?

Carbohydrates: 4 calories/g, Lipids: 9 calories/g, Protein: 4 calories/g, Alcohol: 7 calories/g.

What is primary research in nutrition?

Primary research involves original studies and data collection conducted by the researchers themselves.

What identifies credible secondary information?

Credible secondary information is characterized by citations from primary research, peer-reviewed sources, and the author's qualifications.

What are the DRI abbreviations and what do they signify?

DRI: Dietary Reference Intake, EAR: Estimated Average Requirement, RDA: Recommended Dietary Allowance, AI: Adequate Intake, UL: Tolerable Upper Intake Level.

What are the ABCD's of nutritional assessment?

Anthropometric measurements, Biochemical tests, Clinical observations, Dietary/personal health history.

How do you read a food label?

Look for serving size, calories per serving, total fat, saturated fat, sodium, fiber, and other nutrients.

How are ingredients listed on a nutrition facts panel?

Ingredients are listed in descending order by weight, with the most prevalent ingredient listed first.

What does %DV stand for on a food label?

%DV stands for Percent Daily Value, indicating how much a nutrient in a serving contributes to a daily diet.

What are the %DV ranges for good and excellent sources of nutrients?

Good source: 10-19% of the DV; Excellent source: 20% or more of the DV.