NR 228-Nutrition Exam 1 Summer 2022/2023

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 (ex. screenings, low sodium diet when just diagnosed with HTN) Tertiary Prevention Prevention of complications in individuals with disease/injury (ex. rehab) Functions of essential nutrients in the body provide energy regulate body processes aid in growth and repair of body tissues Dietary Standards Dietary standards provide a bridge between knowledge of essential nutrients and food consumption. They also provide a guide of adequate nutrient intake levels against which to compare the nutrient values of foods consumed. Dietary Reference Intakes (DRI) Guidelines that show the amounts of nutrients that are needed every day DRIs combine the classic concerns of deficiency diseases that were the original focus of nutrient recommendations with the contemporary interest to reduce the risk of chronic diet-related diseases such as coronary artery disease, cancer, and osteoporosis 6 nutrient categories carbs protein lipids vitamins minerals water factors of food selection food liking food preference food choice MyPlate internet-based interactive tool providing recommendation based on age, sex, activity 4 themes of MyPlate Variety Proportionality Moderation Activity Exchange Lists first developed for use by people with diabetes. Encourage a variety and help to control consumption of kcal and grams of carbs, protein, and fats. 4 processes of digestion ingestion digestion