NR 228-Nutrition Exam 1 Summer 2022/2023
Food preference
Those foods we choose to eat when all foods are available at the same time and in
the same quantity. Determined by genetic and environmental effects.
Food choice
This concerns the specific foods that are convenient to choose when we are actually
ready to eat; rarely are all our preferred foods available at the same time to satisfy our
preferences. These are restricted by convenience.
Food liking
Considers what food we really like to eat. We may want to eat foods that enhance our
health, but we like to eat chocolate cake.
What affects someone's food preference?
1. Genetic Determinants (ex. liking for salts or sweets)
2. Environmental influences
3. Media influences
Hunger
The inability to access enough food to feel nourished and satisfied.
Variety
One of the four themes of MyPlate recommendations.
This involves eating food from all food groups and subgroups.
Proportionality
One of the four themes of MyPlate recommendations. It involves eating more of some
foods (fruits, vegetables, whole grains, fat-free or low-fat milk products) and less of
others (foods high in saturated or trans fats, added sugars, cholesterol salt, and
alcohol).
Moderation
One of the four themes of MyPlate recommendations. Choose types of foods that limit
intake of saturated or trans fats, added sugars, cholesterol, salt, and alcohol.
Activity
One of the four themes of MyPlate recommendations. Be physically active every day.
Syndrome X
Also known as "metabolic syndrome" is a group of heart disease risk factors
including abdominal obesity, glucose intolerance, high blood pressure, and
abnormal blood lipid levels
Healing foods pyramid
The ___________ ________ __________ emphasizes foods with restorative benefits
and/or essential nutrients in natural forms. The core of dietary intake is primarily plant-
based foods, with small amounts of animal foods. the "healing" aspect of this also
applies to the production of the food supply.
Experimental study
Type of research. Consists of an experimental group receiving treatment (or dietary
change) and a control group receiving no treatment (no dietary change); differences, if
any, are then noted. called clinical or laboratory study.
, Case study
Type of research. analyzes an individual case of a disease or health difference to
determine how factors may influence health; a naturalistic study because no
manipulation of dietary intake or behavior occurs.
Epidemiologic study
Type of research. Studies populations; tracks the occurrence of health or disease
processes among populations; may use historical data, surveys, and/or medical records
to determine possible factors influencing the health of a group of people.
Irradiation
A procedure by which food is exposed to radiation that destroys microorganisms,
insect growth, and parasites that could spoil food or cause illness. This food
preservation technology results in an increase of international and domestic food trade.
These foods may have a longer shelf life
Glycogen
Carbohydrate energy stored in the liver and in the muscles.
Glycogenolysis
Process when glycogen stored in the liver and muscle tissue is converted back to
glucose.
Gluconeogenesis
The process of producing glucose from fat.
Ketone bodies
Created when fatty acids are broken down for energy when sufficient carbohydrates are
unavailable.
Insulin
A hormone produced by the beta cells of the islets of Langerhans, lowers blood glucose
levels by enhancing the conversion of excess glucose to glycogen through glycogenesis
or to fat stored in adipose tissue. It also eases the absorption of glucose into the cells so
the use of glucose as energy is increased.
Glucagon
This stimulates conversion of liver glycogen to glucose, assisting the regulation of
glucose levels during the night.
Nutrients
substances in foods required by the body for energy, growth, maintenance, and
repair. Some are essential.
Disease Prevention
the process of reducing risks and alleviating disease to promote, preserve, and restore
health and minimize suffering and distress
Primary Prevention
methods to avoid occurrence of disease
(ex. Low fat, high fiber diet)
Secondary Prevention
-focuses on early identification of individuals or communities experiencing illness,
providing treatment, and conducting activities that are geared to prevent worsening
health status
Food preference
Those foods we choose to eat when all foods are available at the same time and in
the same quantity. Determined by genetic and environmental effects.
Food choice
This concerns the specific foods that are convenient to choose when we are actually
ready to eat; rarely are all our preferred foods available at the same time to satisfy our
preferences. These are restricted by convenience.
Food liking
Considers what food we really like to eat. We may want to eat foods that enhance our
health, but we like to eat chocolate cake.
What affects someone's food preference?
1. Genetic Determinants (ex. liking for salts or sweets)
2. Environmental influences
3. Media influences
Hunger
The inability to access enough food to feel nourished and satisfied.
Variety
One of the four themes of MyPlate recommendations.
This involves eating food from all food groups and subgroups.
Proportionality
One of the four themes of MyPlate recommendations. It involves eating more of some
foods (fruits, vegetables, whole grains, fat-free or low-fat milk products) and less of
others (foods high in saturated or trans fats, added sugars, cholesterol salt, and
alcohol).
Moderation
One of the four themes of MyPlate recommendations. Choose types of foods that limit
intake of saturated or trans fats, added sugars, cholesterol, salt, and alcohol.
Activity
One of the four themes of MyPlate recommendations. Be physically active every day.
Syndrome X
Also known as "metabolic syndrome" is a group of heart disease risk factors
including abdominal obesity, glucose intolerance, high blood pressure, and
abnormal blood lipid levels
Healing foods pyramid
The ___________ ________ __________ emphasizes foods with restorative benefits
and/or essential nutrients in natural forms. The core of dietary intake is primarily plant-
based foods, with small amounts of animal foods. the "healing" aspect of this also
applies to the production of the food supply.
Experimental study
Type of research. Consists of an experimental group receiving treatment (or dietary
change) and a control group receiving no treatment (no dietary change); differences, if
any, are then noted. called clinical or laboratory study.
, Case study
Type of research. analyzes an individual case of a disease or health difference to
determine how factors may influence health; a naturalistic study because no
manipulation of dietary intake or behavior occurs.
Epidemiologic study
Type of research. Studies populations; tracks the occurrence of health or disease
processes among populations; may use historical data, surveys, and/or medical records
to determine possible factors influencing the health of a group of people.
Irradiation
A procedure by which food is exposed to radiation that destroys microorganisms,
insect growth, and parasites that could spoil food or cause illness. This food
preservation technology results in an increase of international and domestic food trade.
These foods may have a longer shelf life
Glycogen
Carbohydrate energy stored in the liver and in the muscles.
Glycogenolysis
Process when glycogen stored in the liver and muscle tissue is converted back to
glucose.
Gluconeogenesis
The process of producing glucose from fat.
Ketone bodies
Created when fatty acids are broken down for energy when sufficient carbohydrates are
unavailable.
Insulin
A hormone produced by the beta cells of the islets of Langerhans, lowers blood glucose
levels by enhancing the conversion of excess glucose to glycogen through glycogenesis
or to fat stored in adipose tissue. It also eases the absorption of glucose into the cells so
the use of glucose as energy is increased.
Glucagon
This stimulates conversion of liver glycogen to glucose, assisting the regulation of
glucose levels during the night.
Nutrients
substances in foods required by the body for energy, growth, maintenance, and
repair. Some are essential.
Disease Prevention
the process of reducing risks and alleviating disease to promote, preserve, and restore
health and minimize suffering and distress
Primary Prevention
methods to avoid occurrence of disease
(ex. Low fat, high fiber diet)
Secondary Prevention
-focuses on early identification of individuals or communities experiencing illness,
providing treatment, and conducting activities that are geared to prevent worsening
health status
