Nutrition 1010 Exam 1 (Chapters 1-2)
Study online at https://quizlet.com/_hqd6gb
1. Six Classes of nutrients: Energy Yielding +Organic
-Carbohydrates 4 cal/g
-Protein 4 cal/g
-Fat (lipid) 9 cal/g
**Alcohol can also provide energy (7 cal/g) ,but is not considered a nutrient**
-Vitamins & Minerals
** referred to micronutrients bc they don't yield energy, minerals are INORGANIC while vitamins are ORGANIC**
** act as regulators which allows them to assist in digesting food, moving muscles, healing new wounds, and etc.
-Water
** also inorganic
2. Dietary supplements: Pills, liquids, or powders that contain purified nutrients or ingredients.
3. Essential nutrients: Nutrients that must be consumed by the body because the body cannot make them
for itself in sufficient quantity to meet physiological needs.
4. Elemental Diets: Diets intended to supply essential nutrients to hospital patients and others who cannot eat
ordinary food.
5. Phytochemicals: Compounds in plant derived foods.
6. Bioactive: Having chemical or physical properties that affect the functions of the body tissues.
7. Malnutrition: any condition caused by excess or deficient food energy or nutrient intake or by an imbalance
of nutrients. (Nutrient or energy deficiencies are forms of undernutrition, nutrient or energy excesses are forms of over
nutrition)
8. Chronic Diseases: degenerative conditions or illnesses that are long in duration and don't have an imme-
diate cure.
**Diseases like heart disease, cancers, stroke, and DM (Diabetes Mellitus) are directly related to your diet
9. Healthy People 2020 Objectives: Chronic Diseases
-reduce proportion of adults with osteoporosis
-reduce death rates from cancer, diabetes, heart disease, and stroke
-reduce annual number of new cases for diabetes
Food Safety
-reduce outbreaks of certain infections transmitted through food
-reduce severe allergic reactions to food among adults with diagnosed food allergy
Maternal, Infant, & Child Health
-reduce number of low birthweight infants and preterm births
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, Nutrition 1010 Exam 1 (Chapters 1-2)
Study online at https://quizlet.com/_hqd6gb
-increase proportions of infants that are breastfed
-reduce occurrence of FAS (Fetal Alcohol Syndrome)
-reduce iron deficiency among children, pregnant women, adolescents, and women of childbearing age
-reduce blood lead levels in children
-increase # of schools that offer breakfast
Food and Nutrient Consumption
-Increase vegetables, fruits, and whole grains and reduce solid fats and added sugars.
Eating Disorders
-reduce proportion of adolescents who engage in unhealthy eating behaviors.
Physical Activity & Weight Control
-Increase proportion of children, adolescents, and adults who are healthy
-Reduce proportion of children, adolescents, and adults who are obese
-Reduce proportion of people who engage in no physical activity
-Increase proportion of schools that require physical education for students
Food Security
-Eliminate very low food security among children in U.S. households
10. Food Types: Staple Foods
-Foods used frequently or daily, for example, rice (in East and Southeast Asia) or potatoes (in Ireland).
If well chosen, these foods are nutritious.
Processed Foods
-Foods subjected to an process, such as milling, alteration of texture, addition of additives, cooking, or others.
Depending on the starting material and the process, a processed food may or may not be nutritious.
Organic Foods
-Understood to mean foods grown without synthetic pesticides or fertilizers.
In chemistry, however, all foods are made mostly of organic (carbon-containing) compounds.
Natural Foods
-A term that has no legal definition, but is often used to imply wholesomeness.
Medical Foods
-Foods specially manufactured for use by people with medical disorders and administered on the advice of a physician.
Functional Foods
-Whole or modified foods that contain bioactive food components believed to provide health benefits, such as reduced
disease risk, beyond the benefits that their nutrients confer.
2/6
Study online at https://quizlet.com/_hqd6gb
1. Six Classes of nutrients: Energy Yielding +Organic
-Carbohydrates 4 cal/g
-Protein 4 cal/g
-Fat (lipid) 9 cal/g
**Alcohol can also provide energy (7 cal/g) ,but is not considered a nutrient**
-Vitamins & Minerals
** referred to micronutrients bc they don't yield energy, minerals are INORGANIC while vitamins are ORGANIC**
** act as regulators which allows them to assist in digesting food, moving muscles, healing new wounds, and etc.
-Water
** also inorganic
2. Dietary supplements: Pills, liquids, or powders that contain purified nutrients or ingredients.
3. Essential nutrients: Nutrients that must be consumed by the body because the body cannot make them
for itself in sufficient quantity to meet physiological needs.
4. Elemental Diets: Diets intended to supply essential nutrients to hospital patients and others who cannot eat
ordinary food.
5. Phytochemicals: Compounds in plant derived foods.
6. Bioactive: Having chemical or physical properties that affect the functions of the body tissues.
7. Malnutrition: any condition caused by excess or deficient food energy or nutrient intake or by an imbalance
of nutrients. (Nutrient or energy deficiencies are forms of undernutrition, nutrient or energy excesses are forms of over
nutrition)
8. Chronic Diseases: degenerative conditions or illnesses that are long in duration and don't have an imme-
diate cure.
**Diseases like heart disease, cancers, stroke, and DM (Diabetes Mellitus) are directly related to your diet
9. Healthy People 2020 Objectives: Chronic Diseases
-reduce proportion of adults with osteoporosis
-reduce death rates from cancer, diabetes, heart disease, and stroke
-reduce annual number of new cases for diabetes
Food Safety
-reduce outbreaks of certain infections transmitted through food
-reduce severe allergic reactions to food among adults with diagnosed food allergy
Maternal, Infant, & Child Health
-reduce number of low birthweight infants and preterm births
1/6
, Nutrition 1010 Exam 1 (Chapters 1-2)
Study online at https://quizlet.com/_hqd6gb
-increase proportions of infants that are breastfed
-reduce occurrence of FAS (Fetal Alcohol Syndrome)
-reduce iron deficiency among children, pregnant women, adolescents, and women of childbearing age
-reduce blood lead levels in children
-increase # of schools that offer breakfast
Food and Nutrient Consumption
-Increase vegetables, fruits, and whole grains and reduce solid fats and added sugars.
Eating Disorders
-reduce proportion of adolescents who engage in unhealthy eating behaviors.
Physical Activity & Weight Control
-Increase proportion of children, adolescents, and adults who are healthy
-Reduce proportion of children, adolescents, and adults who are obese
-Reduce proportion of people who engage in no physical activity
-Increase proportion of schools that require physical education for students
Food Security
-Eliminate very low food security among children in U.S. households
10. Food Types: Staple Foods
-Foods used frequently or daily, for example, rice (in East and Southeast Asia) or potatoes (in Ireland).
If well chosen, these foods are nutritious.
Processed Foods
-Foods subjected to an process, such as milling, alteration of texture, addition of additives, cooking, or others.
Depending on the starting material and the process, a processed food may or may not be nutritious.
Organic Foods
-Understood to mean foods grown without synthetic pesticides or fertilizers.
In chemistry, however, all foods are made mostly of organic (carbon-containing) compounds.
Natural Foods
-A term that has no legal definition, but is often used to imply wholesomeness.
Medical Foods
-Foods specially manufactured for use by people with medical disorders and administered on the advice of a physician.
Functional Foods
-Whole or modified foods that contain bioactive food components believed to provide health benefits, such as reduced
disease risk, beyond the benefits that their nutrients confer.
2/6
