1st Nutrition quiz

nutrition

the science of foods and the nutrients and other substances they contain and their actions within the body(digestion, metabolism, ingestion, absorption, etc.)

diet

the foods and beverages a person eats and drinks

nutrients

chemical substances obtained from and used to provide energy, structural materials, and regulating agents to support growth, maintenance, and repair body tissues

nutrient composition of the body

made of similar materials found in food, 60% water, 20-40% fat, remaining is proteins, carbs, minerals of bones, etc

organic nutrients

carbs, proteins, fats, vitamins

inorganic nutrients

minerals, water

essential nutrients

must be supplied by food because our body does not produce them

macronutrients

energy yielding, needed in large amounts, fats, carbs, proteins

micronutrients

non-energy yielding, needed in small amounts, minerals, water, vitamins

energy

measured in kcals(kilo calories)

calculating energy available from food

protein= 1 gram = 4 kcals, carbs = 1 gram = 4 kcals, fats = 1 gram = 9 kcals

vitamins

organic essential nutrient, no energy, facilitate the release of energy from carbs, fat and protein, there is 13 vitamins, vulnerable to destruction of by heat, light and chemicals(cook with care)

minerals

16 minerals, invulnerable to destruction, non energy yielding

sample size

size of the group; larger groups help to ensure variation does not influence results

correlation

association, not a causs

positive correlation

if A increases or decreases, and B does the same

negative correlation

is A increases of decreases and B does the opposite

validity

quality of being founded on evidence

peer review

process where research studies are submitted to a board of reviewers

epidemiological study

research incidence, distribution and control of disease in a population

cross-sectional

observe how much and what kinds of food a group of people eat and how healthy they are

case control

compare people who do and don’t have a condition

cohort

collect data from a selected group of people

experimental study

research incidence, distribution and control of disease in a population

nutrient requirement

how much is needed in the diet

Dietary reference intakes(DRI)

set of nutrient intake values for healthy people, used for planning as assessing diets

estimated average requirement(EAR)

average amount that appears sufficient for half the population

Recommended Dietary Allowances(RDA)

average daily amount of a nutritional considered adequate to meet the known nutrient needs of all healthy

Deficient

below RDA

Adequate Intakes(AI)

average amount a group of healthy people consumes(made when there is not enough to make an EAR)

tolerable upper intake levels (UL)

max daily dose that appears safe for most people

chronic disease risk reduction intakes(CDRR)

nutrient intakes associated with low risk pf chronic disease

establishing energy recommendations(EER)

average dietary energy intake(kcals/day) to maintain energy balance in a person who has a healthy body weight and level of physical activity

acceptable macronutrient distribution ranges(AMDR)

ranges of intakes for the energy nutrients that provide adequate energy and nutrient and reduce the risk of chronic disease (45-65% kcal from carbs, 20-35% from fat, 10-35% from protein)

malnutrition

any condition caused by excess or defiant food energy or nutrient intake or by imbalance of nutritients

historical information

medical record, family history, economic circumstances, etc.

anthropometric measurements

body weight, height, etc. (quantitative measurements regarding composition of the body)

physical examination

visual inspection of the hair, eyes skin, posture, etc.

laboratory tests

analysis of blood, urine or hair samples to detect deficiencies, imbalance, toxicities