chapter 1 hnf

State the characteristics of a nutritious diet

An eating pattern that follows the adequacy, balance, calorie control, moderation, and variety principles.

State the characteristics of adequacy

the dietary characteristic of providing all of the essential nutrients, fiber, and energy in amounts sufficient to maintain health and body weight.

State the characteristics of balance

the dietary characteristic of providing foods of a number of types in proportion to each other, such that foods rich in some nutrients do not crowd out the diet foods that are rich in other nutrients.

State the characteristics of calorie control

the dietary characteristic of controlling energy intake; a feature of a sound diet plan.

State the characteristics of moderation

the dietary characteristic of providing constituents within set limits, not to excess.

State the characteristics of variety

the dietary characteristic of providing a wide selection of foods—the opposite of monotony

The Process of Behavior Change

To act on knowledge, people must change their behaviors, behavior change follows a predictable pattern.

Precontemplation

Not considering a change, have no intention of changing; see no problems with current behavior.

Contemplation

Admit that change may be needed' weigh pros and cons of changing and not changing.

Preparation

Preparing to change a specific behavior, taking initial steps, and setting some goals.

Action

Committing time and energy to making a change; following a plan set for a specific behavior change.

Maintenance

Striving to integrate the behavior into daily life and striving to make it permanent.

Adoption/Moving On

The former behavior is gone and the new behavior is routine.

Recognize cues within nutrition information that could be misleading in advertising and media.

News media often sensationalize single-study findings, and so may not be trustworthy sources

Identify credible sources in the field of nutrition who provide reliable nutrition information.

Dept. of Health & Human Services (DHHS), U.S. Food & Drug Admin. (FDA), U.S. Dept. of Agriculture (USDA), Centers for Disease Control & Prevention (CDC)

Identify credentials of experts in the field of nutrition who provide reliable nutrition information.

Registered Dietitian (RD), Certified Diabetes Educator (CDE), Dietetic Technician Registered (DTR), MD, RD, PhD, LD

Food

Any substance that the body can take in and assimilate that will enable it to stay alive.

Nutrition

The study of the nutrients in foods and in the body; also the study of human behaviors related to food.

Diet

The foods a person usually eats and drinks.

Nutrients

Components of food that are indispensable to the body's functioning.

Malnutrition

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

Whole Foods

Animal products, vegetables, fruits and grains. These goods are generally considered to form the basis of a nutritious diet.

Enriched/Fortified Foods

Foods to which nutrients have been added.

Functional Foods

Whole or modified foods that contain bioactive food components believed to provide health benefits.

Processed Foods

Foods subjected to any process, such as milling, alteration of texture, addition of additives, cooking, or others.

6 Classes of Nutrients

water, carbohydrates, fat, protein, vitamins, and minerals

Essential Nutrients

The nutrients the body cannot make for itself from other raw materials; nutrients that must be obtained from food to prevent deficiencies

Nutrient Density

A measure of nutrients provided per calorie of food. A nutrient-dense food provides vitamins, minerals, and other beneficial substances with relatively few calories.

Energy Yielding Nutrients

The nutrients the body can use for energy: carbohydrate (4 cal/g), fat (lipid) (9 cal/g), protein (4 cal/g), alcohol (7 cal/g)

Organic Nutrients

carbon containing. Four of the six classes of nutrients are organic: carbohydrate, fat, protein, and vitamins. Organic compounds include only those made by living things and do not include compounds such as carbon dioxide, diamonds, and a few carbon salts.

Calories

Units of energy, the unit used to measure the energy in foods is a kilocalorie; the amount of heat energy necessary to raise the temperature of a kilogram (liter) of water 1 degree Celsius.

(T/F) Both heart disease and cancer are due to genetic causes, and diet cannot influence whether they occur.

False. Heart disease and cancer are influenced by many factors with genetics and diet among them.

Some conditions, such as ________, are almost entirely nutrition related.

iron deficiency anemia

The nutrition objectives for the nation, as part of Healthy People 2020,
a. envision a society in which all people live long, healthy lives
b. track and identify cancers as a major killer of people in the United States
c. set U.S. nutrition and weight related goals, one decade at a time
d. a and c

d- a and c: envision a society in which all people live long, healthy lives, set U.S. nutrition and weight related goals one decade at a time

According to a national 2010 health report,
a. most people's diets lacked enough fruits, vegetables, and whole grains
b. most people were sufficiently physically active
c. the number of overweight people was declining
d. the nation had fully met the previous Healthy People objectives

a- most people's diets lacked enough fruit, vegetables, and whole grains

Energy yielding nutrients include all of the following except
a. vitamins
b. carbohydrates
c. fat
d. protein

a- vitamins

Organic nutrients include all of the following except
a. minerals
b. fat
c. carbohydrates
d. proteins

a-minerals

Both carbohydrates and proteins have four calories per gram. True or False

True- Both carbohydrates and proteins have four calories per gram

One of the characteristics of a nutritious diet is that the diet provides no constituent in excess. This principle of diet planning is called
a. adequacy
b. balance
c. moderation
d. variety

c- moderation

Which of the following is a processed food?
a. carrots
b. bread
c. nuts
d. watermelon

b- bread

People most often choose foods for the nutrients they provide. True or False

False- The choice of where, as well as what, to eat is often based on more taste and social considerations than on nutritional judgments

Studies of populations in which observation is accompanied by experimental manipulation of some population members are referred to as
a. case studies
b. intervention studies
c. laboratory studies
d. epidemiological studies

b- intervention studies

An important national food and nutrient intake survey, called What We Eat in America, is part of
a. NHANES
b. FDA
c. USDA
d. none of the above

a- NHANES

Behavior change is a process that takes place in stages. True or False

True- Behavior change is a process, that takes place in stages

A person who is setting goals in preparation for a behavior change is in a stage called precontemplation. True or False

False

A slice of peach pie supplies 357 calories with 48 units of vitamin A, one large peach provides 42 calories and 53 units of vitamin A. This is an example of
a. calorie control
b. nutrient density
c. variety
d. essential nutrients

b- nutrient density

A person who wishes to meet nutrient needs while not over-consuming calories is wise to master
a. the concept of nutrient density
b. the concept of carbohydrate reduction
c. the concept of nutrients per dollar
d. french cooking

a- the concept of nutrient density

"Red flags" that can help to identify nutrition quackery include
a. enticing quick and simple answers to complex problems
b. efforts to cast suspicion on the regular food supply
c. solid support and praise from users
d. all of the above

d- all of the above: enticing quick and simple answers to complex problems, efforts to cast suspicion on the regular food supply, solid support and praise from users

In this nation, stringent controls make it difficult to obtain a bogus nutrition credential. True or False

False- In this nation, profiteers selling diplomas and certificates make it easy to obtain a bogus nutrition credential