HUN 1201- Exam 1 2023 with complete questions and answers

Nutrition the scientific study of food and how it nourishes the body and influences health Goals of Healthy People 2020 Attain high-quality lives free of preventable diseases, achieve health equity, create social and physical environment that promote good health, and promote quality of life. Dietary Reference Intakes (DRI) a set of nutritional references values for the United States and Canada that applies to healthy people Recommended Dietary Allowance (RDA) the daily nutrient intake level that meets the requirements of almost all (97% to 98%) healthy individuals in a given stage of gender groups Estimated Average Requirement (EAR) the average daily nutrient intake level that meets the requirements of half of the healthy individuals in a given group Estimated Energy Requirement (EER) the average dietary energy intake that is predicted to maintain energy balance in a health individual Acceptable Macronutrient Distribution Range (AMDR) a range of intakes for a particular energy source that is associated with reduced risk of chronic disease while providing adequate intakes of essential nutrients Nutrient Groups Carbohydrates, Lipids, Proteins, Vitamins, Minerals, and Water Carbohydrates primary source of energy for the body (composed of carbon,hydrogen, and oxygen) (Ex: wheat, rice) Lipids Fats and Oils; source of energy when at rest and during low-intensity exercise (Ex: butter, oil, cheese) Proteins support tissue growth, repair, and maintenance (composed of carbon, hydrogen, oxygen, and nitrogen)(Ex: meat, dairy, tofu) Vitamins organic compounds that assist in the regulation of the body's physiological process; help with the release and utilization of the energy found in carbs, lipids, and proteins Types of Vitamins fat-soluble and water-solvable vitamins Major Minerals minerals we need to consume in amounts of at least 100mg per fay and of which is the total amount in our body is at least 5 g Trace Minerals minerals we need to consume in amounts less than 100 mg per day and of which the total amount in our body is less than 5 g Malnutrition a nutritionals status that is out of balance; either too much or too little energy/nutrient Under nutrition a situation in which too little energy or too few nutrients are consumed over time Over nutrition a situation in which too much energy or too much of a given nutrient is consumed over time Primary Deficiency occurs when a person does not consume enough of a nutrient in the diets; direct consequences of an inadequate intake Secondary deficiency occurs when a person cannot absorb enough of a nutrient in his of her body; secondary consequences of that FDA components of a food label statement of identity, the net contents of the package, ingredients list, nutrition information,and the name and address of the food manufacturer Nutritional Facts Panel the label on a food package containing the nutrition information required by the FDA percent Daily Values information on Nutrition Facts Panel that identifies how much a serving of food contributes to your overall intake of nutrients listed on the label; Low source of nutrient less than 5% DV High source of nutrient more than 20 % DV Dietary Guidelines for Americans set of principles developed by the US Department of Agriculture and the US Department of Health and Human Services to promote health, reduces the risk for chronic diseases, and reduce the prevalence of overweight and obesity among Americans. Dietary Guidelines for Americans: Goals balance calories to maintain weight, consume fewer foods and food components of concern, consume more healthful foods and nutrients, and follow healthy eating patterns. MyPlate the visual representation of the USDA Food patterns that replaced MyPyramid. Tools for designing a healthful diet MyPlate, Food Labels, Daily Values, and the 2010 Dietary Guidelines for Americans Balanced Meal contains Grains, Vegetables, Fruits, Dairy, and Proteins all involved in the meal. BMI (body mass index) a measurement representing the ratio of a person's body weight to his or her height BMI Ranges Underweight=less than 18.5 kg/m Normal weight=18.5-24.9 kg/m Obesity= 30-39.9 kg/m morbid obesity= 40 kg/m or greater or body weight exceeds 100% of normal body weight Body Composition methods Underweight weighing, skinfold tests, BIA (Bioelectrical Impedance Analysis), DXA (Dual-energy x-ray absorptiometry), and Bod Pod. Carb Energy Intake 4 kcal/g Protein Energy Intake 4 kcal/g Fat Energy Intake 9 kcal/g Alcohol Energy Intake 7 kcal/g Gold standard of body composition measuring DXA Abdominal Obesity risks type 2 diabetes, heart disease, and high blood pressure BMR the energy the body expends to maintains its fundamental physiological function Primary determinant of BMR amount of lean body mass we have Components of Energy Expenditure BMR, TEF, and Physical Activity TEF (Thermic Effect of Food) energy expended as a result of processing food consumed energy cost of physical activity the energy that is expended on body movement and muscular work above basic levels Metabolic syndrome a clustering of risk factors that increase one's risk for heart disease, type 2 diabetes, and stroke, including abdominal obesity, higher-than-normal blood pressure. Leptin a hormone provides by body fat that acts to reduce food intake Ghrelin stimulates appetite Peptide YY a protein that decreases appetite after a meal and inhibits food intake Brown Adipose Tissue a type of tissue that has more mitochondria than white adipose tissue and can increase energy expenditure by uncoupling oxidation from ATP production. Disordered eating general term used to describe a variety of atypical eating behavior that people use to achieve or maintain a lower body weight Eating disorder a psychiatric condition that involves extreme body dissatisfaction and long-term eating patterns that negatively affect body functioning Anorexia nervosa self-starvation Bulimia nervosa recurrent episodes of extreme overeating and compensatory behaviors such as self-induced vomitation, misuse of laxative, fasting, or excessive exercise Process of Alcohol Metabolized Begins in the Stomach by a process called first-pass metabolism and then makes its way to the bloodstream, and then through the liver. Fetal Alcohol Syndrome malformation of the face, limbs, heart, and nervous system. Babies are often underweight, short nose, thin upper lip, and small eye slits. Consequences of Alcohol Abuse reduces brain and liver function, alcohols hangovers, malnutrition, and alcohol positioning Chronic Risk with Alcohol Consumption bone health, pancreatic injury, diabetes, and cancer Benefits of Moderate Alcohol Consumption reduces stress, improve self-confidence, improve appetite, and lowering of heart disease due to the chemical resveratrol.