The Study of Nutrition1. Whatisthedefinitionofnutrition? The study of nutrients in foods and the body, also the human behaviors related to foods2. Whyisnutritionclassifiedasascience? Nutrition is classified as a science because it uses the scientific method, new test findings must be repeated, and results must stand the test of time. Nutrition also pulls in a lot of other sciences.3.Whatarethefourtypesofstudydesignsthatwediscussed?Whatarethestrengthsandlimitationsofeach?Whattypeofstudyisconsideredthe“goldstandard”intermsofprovingcauseandeffect? Epidemiological Study- observational studies of large populations that can revealcorrelations. The downside of this is that you are not controlling anything.Case studies- study of individuals, a researcher can observe treatments and their apparent effects Laboratory Studies- studies that are performed under tightly controlled conditions and are designed to pinpoint causes and effects. Only study which can use animals.Intervention Studies- studies of populations in which observation is accompaniedby experimental manipulation of some population members, there is a controlled group. “Gold Standard” because they are the best at proving cause and effect. FoodChoicesandHumanHealth 1. Whatisthedifferencebetweenhungerandappetite? Hunger means you have to eat and appetite means you want to eat. Hunger is a physiological response while Appetite is a psychosocial response.2. Whataresomemechanismsthatthebodyhastoregulatehunger? Hypothalamus, which is the satiety center in the brain that processes nerve signalsthroughout the body. Hormones (brain chemicals) such as cortisol from adrenal glands (stress hormone), leptin from adipose (fat) tissue, and Neropeptide from thehypothalamus in your brain. Also the composition of meals can make you more hungry, water and fiber expand stomach.3. Whatfactorsaffectourappetite? Stress, habit, social occasions, and society norms.4. Describethefourinfluencesonfoodavailability. Every Person Takes NutritionNatural Environment- climate, rainfall, topographyTechnology- food storage, farming practices, food distribution, advertising, and food processing.Population- size and structureEconomics-“cash crops” vs. food for family, income, and demand.5. Whatarethesixclassesofnutrients? ProteinsCarbohydratesLipids (fats)VitaminsMineralsWater6. Howmanycaloriespergramarethereincarbohydrates,fatandprotein?Whichisthe mostconcentratedsourceofcalories? CHO- 4kcal/gFAT- 9kcal/g –most concentratedPRO- 4kcal/g 7. Ifyouconsumedamealcontaining100gramsofcarbohydrate,25gramsoffatand15 gramsofprotein,howmanycaloriesdidyouconsume? CHO- 400FAT- 225PRO-608. Itisrecommendedthatnomorethan35%ofyourcaloriescomefromfat.Ifyourcalorie needsat2200kcal/day,howmanygramsoffatshouldyouconsume? 770/99. Whatisthedifferencebetweenmicronutrientsandmacronutrients?Whichnutrients aremicronutrientsandwhicharemacronutrients? Micronutrients contain no energy and are measured in milligrams-Vitamins & Minerals, they are needed throughout life in small quantities. Macronutrients are measured in grams and are PRO,CHO, FAT and are needed everyday to survive.10. Whatarephytochemicals?Beneficial, non-nutrient things in plant-derived foods11. Whatarethecharacteristicsofanutritiousdiet? AdequacyCalorie ControlModerationVarietyBalance12. Whatismeantbytheterm“nutrientdensity”? Nutrient content/kilocalorie contentGuidelines 1. WhatarethethreetoolsfordietevaluationproducedbytheUSgovernment?Whatis thepurposeofeach?DRI – umbrella term used for RDA, EAR, AI, and TUL Dietary Reference Intake. Recommended intake of specific nutrients to prevent deficiency and diseaseFood guide pyramid- focus is activity, moderation, personalization, proportionality,variety, gradual improvement, and discretionary caloriesDietary guidelines- General goals for nutrient intake & diet composition, helps avoid disease/ done every 5 years-make smart choices from every food group, find balance between food and physical activity, and get the most nutrition out of calories2. Whatistherecommendedmacronutrientbreakdownofthediet?FAT- 20-35% of kcal-less than 10% saturated fat-less than 300mg cholesterol CHO- 45-65% of kcalPRO- 10-35% of kcal3. Howmuchsodiumshouldoneconsumeeachday?Howmuchcholesterol?-less than 300mg cholesterol-sodium less than 2300 mg (1tsp) per day4. Howdoesthefoodguidepyramidrepresenttheconceptsofadequacy,moderation, personalization,proportionality,varietyandgradualimprovement? AMPPGV- all men protect pretty virgin girlsActivity- the steps and the person climbing them as a reminder to do physical activityModeration- the narrowing of each food group from bottom to top. The base has foods with little or no solid fats that are better for you and the top has foods with more added sugars and solid fats.Personalization- the person on the steps, the slogan, and the URLProportionality- shown by the different widths of the food group, widths show how much food a person should chose from each floorVariety- symbolized by the 6 color bands representing the 5 food groups of the pyramid and oils, foods from all groups are needed for good healthGradual Improvement- the slogan suggests that people could benefit from taking small steps to improve their diet and lifestyle each day5. Whatarediscretionarycalories? Your extra calories that are built into the intake/day6. GiveexamplesofservingsizesforthreefoodsineachoftheFoodGuidePyramid categories. Grains-slice of bread, ½ cup rice, pastaVegtables-1 cup potato, 1 cup broccoli, 1 cup tomatoFruits- -1 medium apple, banana, or orangeMilk-1 cup milk, 1 cup yogurt, 1oz natural cheeseMeat-1 egg, 1 oz. of cooked lean meat, 1 oz. of
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