Chapter 1 Nutrition

What is the most important factor in food selection?

Taste.

When do preferences for sweet, high‑fat, and certain textures begin?

Early in life.

Which tastes are most preferred by humans?

Salt and sweet.

What influences the degree of taste preference?

Genetics and age.

What percentage of adults dislike slippery foods?

Almost 30%.

What environmental factors affect food intake?

Living environment, availability, accessibility, plate size, packaging, lighting.

How does group size affect food intake?

People eat more with others; meal size increases by over 40%.

How does eating during activities affect intake?

Food intake increases.

What foods receive the most advertising dollars?

Breakfast cereals, candy, gum, and soft drinks.

Is advertising for fruits and vegetables common?

No, it is rare.

What is the average time spent preparing a meal?

Less than 30 minutes.

Why do people often choose fast food?

It is cheaper or perceived as cheaper.

What increases risk for obesity?

Excess fast‑food consumption.

What personal factors influence food choices?

Habits and emotions.

What is nutrition?

The science that studies how nutrients and compounds in foods nourish the body and affect health.

What processes does nutrition explore?

Digestion, absorption, transport, metabolism, storage.

What are nutrients?

Compounds in foods that serve as building blocks and sustain body processes.

What are the six categories of nutrients?

Carbohydrates, fats, protein, vitamins, minerals, water.

What non‑nutrient compounds do foods contain?

Fiber and added chemicals for color, flavor, texture, shelf life.

What is the most abundant nutrient in the body?

Water.

Do animal foods contain carbohydrates when consumed?

No.

Which nutrients are organic?

Carbohydrates, proteins, lipids, vitamins.

Which nutrients are inorganic?

Minerals and water.

What are essential nutrients?

Must be consumed; cannot be made in sufficient amounts.

What are nonessential nutrients?

Can be made in sufficient quantities in the body.

What are conditionally essential nutrients?

Nonessential nutrients that become essential under certain conditions.

What is energy?

The capacity to do work.

What molecule stores energy in food?

ATP (adenosine triphosphate).

Which nutrients provide energy?

Carbohydrates, lipids, proteins.

What non‑nutrient provides energy?

Alcohol.

How many kcal per gram does carbohydrate provide?

4 kcal/g.

How many kcal per gram does protein provide?

4 kcal/g.

How many kcal per gram does fat provide?

9 kcal/g.

How many kcal per gram does alcohol provide?

7 kcal/g.

What happens to unused energy?

It is stored as fat.

What are macronutrients?

Nutrients needed in large amounts: carbs, fats, proteins, water.

What are micronutrients?

Nutrients needed in smaller amounts: vitamins and minerals.

What is the composition of carbohydrates?

Carbon, hydrogen, oxygen.

What is the main function of carbohydrates?

Supply glucose for energy.

What plant foods provide carbohydrates?

Breads, cereals, legumes, nuts, fruits, vegetables.

What animal food provides carbohydrates?

Dairy.

What is the composition of lipids?

Carbon, hydrogen, oxygen.

What are the three categories of lipids?

Triglycerides, sterols, phospholipids.

What is the main function of lipids?

Provide energy and form cell membranes.

What foods contain lipids?

Margarine, butter, oils, animal products.

What is the composition of proteins?

Carbon, hydrogen, oxygen, nitrogen (sometimes sulfur).

What is the main function of proteins?

Build and maintain tissues.

What other roles do proteins play?

Neurotransmitters, immune function, enzymes.

What foods contain protein?

Meat, poultry, fish, dairy, legumes, soy, nuts, seeds.

Do vitamins and minerals provide energy?

No.

What do deficiencies in vitamins/minerals cause?

Fatigue, stunted growth, weak bones, organ damage.

What do vitamins function as?

Coenzymes.

What vitamins are water‑soluble?

B‑complex and vitamin C.

What vitamins are fat‑soluble?

Vitamins A, D, E, K.

What are major minerals?

Needed ≥100 mg/day; ≥5 g in body.

What are trace minerals?

Needed <100 mg/day; <5 g in body.

What percentage of body fluid is water?

It makes up the majority of all body fluid.

What are key functions of water?

Metabolism, digestion, absorption, transport, temperature regulation, lubrication, cushioning.

Can water be stored?

No; must be replenished daily.

What diseases are reduced by a healthy diet?

Heart disease, cancer, stroke, diabetes.

What is a chronic disease?

Slow onset, long duration, gradual progression.

What influences chronic disease risk the most (besides smoking/drinking)?

Diet.

What does nutritional genomics study?

The relationship among gene expression, nutrition, and health.

What does A in ABCD stand for?

Anthropometric.

What does B in ABCD stand for?

Biochemical.

What does C in ABCD stand for?

Clinical.

What does D in ABCD stand for?

Dietary intake.

What does anthropometric data measure?

Body size and composition.

What does biochemical data measure?

Nutrient levels in blood and urine.

What does clinical assessment observe?

Hair, skin, nails, lips, mouth, muscles, joints.

What does dietary assessment include?

Diet history, food record, FFQ, 24‑hour recall.

What is NHANES?

A series of surveys evaluating nutritional status of Americans.

What is the Framingham Heart Study?

A long‑term study of 10,000+ people to establish cardiovascular recommendations.

What nutrients are consumed in excess?

Added sugar, sodium, saturated fat.

What nutrients are too low?

Fiber, vitamin D, potassium, calcium; women low in iron.

Where do most Americans eat?

In the car, with prepared meals, or in front of screens.

What percentage of adults are obese?

More than 35%.

What diseases are linked to obesity?

Type 2 diabetes, heart disease, cancer, stroke.

What is the target percentage of adults at a healthy weight?

33.9%.

What is the target percentage to reduce adult obesity?

30.5%.

What does DRI stand for?

Dietary Reference Intakes.

What does EAR stand for?

Estimated Average Requirements.

What does RDA stand for?

Recommended Dietary Allowances.

What does AI stand for?

Adequate Intakes.

What does UL stand for?

Tolerable Upper Intake Levels

What is EER?

Estimated Energy Requirement.

What is the scientific method used for?

Gathering and testing information for sound research.

What is a hypothesis in scientific research?

A hypothesis is an educated guess or proposed explanation that can be tested through research.

What must happen for research findings to be accepted by the scientific community?

Findings must be published in a peer‑reviewed journal.

What is a laboratory experiment?

A study conducted in a controlled lab setting, often using animals.

What does observational research examine?

Relationships between factors in groups to determine links between diet and disease.

What is epidemiological research?

Research that examines health and disease patterns in populations.

What does experimental research involve?

At least two groups: an experimental group receiving treatment and a control group.

What is a placebo?

An inactive substance given to the control group.

What is a double‑blind placebo‑controlled study?

A study where neither researchers nor participants know who receives the treatment or placebo.

Why must sample size be adequate in research?

To ensure results are reliable and meaningful.

What is processed food?

Food that has undergone changes from its original form (e.g., washing, cutting, cooking).

What is ultra‑processed food?

Food heavily altered with additives, preservatives, artificial colors, flavors, and stabilizers.

Why is some degree of food processing acceptable?

It can improve safety, shelf life, and convenience.

When does food processing become unhealthy?

When it adds excess sugar, sodium, fat, or artificial additives.