Nutrition Chapter 1 Flashcards

Questions and Answers

What are the four levels at which the processes of nutrition are studied?

Nutritional Genomics (correct)

Community Nutrition (correct)

Clinical Nutrition (correct)

Cell & Molecular Nutrition (correct)

Explain the Continuum of scientific investigation.

Genome --> Molecule --> Cell --> Clinical --> Family --> Population

What are the three main functions of chemical compounds in food?

Provide energy (correct)

Help to grow (correct)

Help to maintain and regulate body system (correct)

None of the above

What are the six major classes of nutrients?

Vitamins Signup and view all the answers

How much do you need of macronutrients and micronutrients?

Macronutrients are needed in small amounts. Micronutrients are needed in small amounts. Signup and view all the answers

What functions do nutrients have?

Organic compounds Signup and view all the answers

How many kcal equals 1 calorie?

1 kcal = 1 calorie Signup and view all the answers

How many calories are in carbohydrates, proteins, and fat?

Carbohydrates = 4 cal/g, Proteins = 4 cal/g, Fat = 9 cal/g Signup and view all the answers

What macronutrient does your body prefer to use for energy? And why?

Carbohydrates; because certain body parts can only use carbohydrates for energy. Signup and view all the answers

What are micronutrients, and do they provide energy?

Vitamins and minerals Signup and view all the answers

What is the difference between vitamins and minerals?

A and B only Signup and view all the answers

The current American diet is high in what?

Sodium Signup and view all the answers

What is water for?

Vital in many processes, body temperature regulation, nutrient transport, and waste removal. Signup and view all the answers

Why is it important to have good nutrition?

Prevents deficiencies, maintains normal body weight and nutrient levels, and prevents diseases. Signup and view all the answers

How does the overweight epidemic affect us?

Increases healthcare costs and is related to other diseases. Signup and view all the answers

Overall, the American diet is high and low in what?

High in sodium and saturated fats Signup and view all the answers

What factors influence our eating habits?

All of the above Signup and view all the answers

How does the American diet stack up?

65% of adults are overweight or obese. Signup and view all the answers

What are phytochemicals?

Non-nutritive plant chemicals with protective and disease-preventive properties. Signup and view all the answers

What is the chemistry behind phytochemicals?

They donate electrons to free radicals to stabilize them and prevent cell damage. Signup and view all the answers

What study about dark pigmented fruits helps in diabetes?

It helps to reduce insulin imbalance. Signup and view all the answers

What is dietary fiber and what does it do?

From plants and cannot be digested Signup and view all the answers

What is the best way to meet your nutrient needs?

Eating a well-balanced diet composed of a variety of foods. Signup and view all the answers

What are the five classes of food groups?

Dairy Signup and view all the answers

What profession practices clinical nutrition?

Dieticians Signup and view all the answers

What is the preferred source of energy?

Carbohydrates Signup and view all the answers

Where are antioxidants found?

A and B Signup and view all the answers

Is water a nutrient?

True Signup and view all the answers

What is the body primarily made up of?

Water Signup and view all the answers

What stabilizes free radicals?

Antioxidants Signup and view all the answers

How many calories do proteins have?

4 cal/g Signup and view all the answers

Does fiber have calories?

False Signup and view all the answers

What are micronutrients and how many calories do they have?

Vitamins and minerals; no calories. Signup and view all the answers

Is water an essential nutrient?

True Signup and view all the answers

Where do you find phytochemicals?

In plants and vegetables. Signup and view all the answers

Study Notes

Processes of Nutrition

Studied at four levels:
- Nutritional Genomics focuses on genes and their influence on our body.
- Cell & Molecular Nutrition examines metabolism at the molecular level.
- Clinical Nutrition involves lab discoveries relevant to age and gender.
- Community Nutrition looks at broad populations and policy research.

Continuum of Scientific Investigation

Progression: Genome → Molecule → Cell → Clinical → Family → Population.

Functions of Chemical Compounds in Food

Provide energy.
Support growth.
Assist in maintaining and regulating body systems.

Major Classes of Nutrients

Six classes:
- Macronutrients: carbohydrates, proteins, fats.
- Micronutrients: vitamins, minerals.
- Water: neither macro nor micro but essential.

Nutrient Requirements

Macronutrients and Micronutrients needed in small amounts.

Nutrient Functions

Organic compounds containing hydrogen and oxygen.
Essential for energy provision.

Caloric Value

1 kcal equals 1 calorie.

Energy Content of Nutrients

Carbohydrates: 4 cal/g.
Proteins: 4 cal/g.
Fats: 9 cal/g.

Preferred Energy Source

Body primarily uses carbohydrates for energy because:
- Certain body parts (e.g., red blood cells, brain) can only utilize carbohydrates.
- Carbohydrates are solely responsible for energy provision, not involved in growth or maintenance.

Micronutrients

Comprise vitamins and minerals, lacking calories.
Essential for metabolism and converting macronutrients into energy.

Vitamins vs. Minerals

Vitamins are organic compounds.
Minerals are inorganic compounds (e.g., iron, potassium).

American Diet Trends

High in sodium (Na) and saturated fat; low in calcium (Ca), potassium (K), and iron (Fe).

Importance of Water

Crucial for temperature regulation, hydration, infection protection, nutrient transportation, and waste removal.

Importance of Good Nutrition

Supports short and long-term health, prevents deficiencies and chronic diseases, and maintains optimal body weight and nutrient levels.

Overweight Epidemic Impact

Affects the economy through increased healthcare costs and is linked to various diseases, shortened lifespan, and decreased children's health.

American Diet Overview

Overall high in sodium, saturated fat, and calories; low in Vitamin E, calcium, and fiber.

Factors Influencing Eating Habits

Convenience, taste, social influences, advertising, and culture.

Obesity Statistics

Approximately 65% of adults are overweight or obese due to increased caloric intake and decreased energy expenditure.

Phytochemicals

Non-nutritive plant compounds with protective and disease-preventive properties, acting as antioxidants and antimicrobial agents.

Chemistry of Phytochemicals

Help stabilize free radicals which can cause cell damage and lead to diseases such as cancer and cardiovascular issues.

Dark Pigmented Fruits and Diabetes

Associated with reducing insulin imbalance.

Dietary Fiber

Comprising whole grains and leafy vegetables, it regulates bowel function, blood sugar levels, and cholesterol, and is linked to disease prevention.

Meeting Nutrient Needs

Achieved through a well-balanced diet rich in variety.

Food Groups

Five classes of food groups:
- Fruits, vegetables, grains, meat and beans, and dairy.

Clinical Nutrition Profession

Practiced by dieticians.

Role of Carbohydrates

Preferred source of energy for the body.

Antioxidants

Found in fruits and vegetables; help to stabilize free radicals.

Water as a Nutrient

Recognized as an essential nutrient.

Body Composition

The body is predominantly composed of water.

Stabilization of Free Radicals

Conducted by antioxidants, which donate electrons to free radicals.

Protein Caloric Content

Provides 4 cal/g.

Caloric Content of Fiber

Fiber contains no calories.

Micronutrients and Calories

Comprise vitamins and minerals, with no caloric content.

Essential Nutrients

Water is classified as an essential nutrient.

Sources of Phytochemicals

Abundant in plants and vegetables.

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Description

Explore the fundamental processes of nutrition across various levels with these flashcards from Nutrition Chapter 1. Learn about nutritional genomics, clinical nutrition, and the continuum of scientific investigation, among other key concepts. Perfect for students seeking to enhance their understanding of nutrition.