Nutrition Unit 0/1

Diet

A person’s usual pattern of food choice

Carbohydrates

Major source of energy

Lipids

Major source of energy, absorption of fat soluble vitamins

Proteins

Production of structural components (muscle fibers) and functional components (enzyme), Minor energy source

Vitamins

Regulation of body processes, production and maintance of cells

Minerals

Regulation of body processes (fluid balance and energy metabolism)

Water

Maintenance of fluid balance

Essential Nutrients

Must be supplied by food because the body does not synthesize it or make enough to meet its needs

Water is the most

essential nutrient

Majority of nutrients are

essential

Macronutrients

Carbohydrates, fats, proteins, things that the body need in large amounts

Micronutrients

Vitamins, Minerals, Things that the body needs in small amounts

Phytochemicals

Substances in plants that are not nutrients but have negative/positive benefits

Carotenoids

Lowers risk of cancer/macular degeneration (orange/red/yellow plants)

Phenolics

Lowers risk of cancer, heart disease and is a antioxidant (plants, tea, coffee, choclate)

Organosulfides

Reduces risk of heart disease and improves immune function, is antioxidant (garlic, onions, broccoli, cabbage, cauliflower, kalte)

Alkaloids

Stimulant effects (coffee, tea, cocoa)

Capsaicinoids

Pain relief (chilli peppers)

calorie

Amount of heat needed to raise the temp of 1 g (1mL) of water 1 degree C

Kilocalorie/Calorie

Amount of heat needed to raise the temperature of 1000 g ( 1L) of water 1 degree C

Bomb calorimeter

Device used to measure the calorie content of foods and beverages

Food influences

Taste, smell, stress, culture, religion, cost, availability, attractiveness of food

Dietetics

Application of nutrition and food information to achive/maintain optimal health

Role of a dietetician

Fit your budget, support your health goals, are accessible, taste good

Nutrient dense

Have beneficial nutrients in relation to calories per serving

Energy dense

Have a lot of energy (calories) and few nutrients)

Empty calories

Low sources of nutrients and lots of energy (added fats/sugars/alchols)

Ancedotes

Personal reports concerning the effectiveness of a treatment (Cannot be applied to a group)

In vivo

Describes experiment on living animals (Hard/difficult to be conducted, lots of variables and limitations)

In vitro

Describes experiments on cells or other compoents derived from living organisms (Inexpensive, fast and lots of variable control)

Why are mice used on in vivo experiments?

Adapts to surroundings easily, are small, reproduce quickly, short life span, are cheap, docile, and has behavior that closely resemble those of humans and their symptoms

Epidemiology

Adapts to surroundings easily, are small, reproduce quickly, short life span, are cheap, docile, and has behavior that closely resemble those of humans and their symptoms

Most nutritional research on humans are

observational

Case control studies

Study where individuals with health conditions are matched to people with similar characteristics who don't have that condition.

Advantages/Disadvantages of Case control studies

Can be quick/cheap, are good to use in outbreaks or in studying rare disease. But have a small pool

Cohort studies

Study where various kinds of information about a large group of people over time are collected/analyzed

Advantages/Disadvantages of Cohort studies

Can be retrospective/prospective (Follow over time to see disease development or look at the past to ID the disease) and allows scientists to examin multiple outcomes simultaniously. But requires a large pool, is expensive, and takes a long time

Correlations

Relationships between variables and health outcomes

Direct/positive correlations

When two variables change in the same direction (both increase or decrease)

Inverse/negative correlations

When two variables change in opposite direction (one increases and other decrease)

Epidemiological studies cannot establish

causation (Difficult to prove, can’t control all variables in free living humans)

Causation

A specific practice that is responsible for an effect

Randomized control trials

Study in which only the treatment group receives the intervention with their outcomes being compared to the control group

Pragmatic Trials

Clinical trial that measures the relative effectiveness of treatments in real world conditions

FDA

Regulates nutrition and health related claims on product labels (Cannot prevent spread of misinformation on internet)

FTC

Protects consumers against unfair/deceptive acts or practices by businesses in the U.S.

Nutritional Requirement

Smallest amount needed to maintain a level of nutritional health

Enrichment

Nutrients that are lose during food processing that's been added back

Fortification

Addition of nutrients to any food that were not originally in the food

What is the Dietary Guidelines for Americans

Guideline that promots nutriential need, health and provent chronic diseases