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The Science of NutritionWhat is the definition of nutrition?Nutrition: the study of the nutrients in the foods and in the body; also a study of human behaviors related to food.What are the study designs that we discussed? What are the strengths and limitations of each? What type of study is considered the “gold standard” in terms of proving cause and effect?Type of StudyDefinitionStrengthsWeaknessesCaseStudies of individualsGood for clinical teaching, advertisements, observationsNot good for statistics, scientific studies due to small numberCohortA group with specific characteristicsDepending on size, good for statisticsDoes not prove cause and effectEpidemiologicalStudies of populationsGood for statistics due to large population numberDoes not prove cause and effectInterventionStudies of population in two groups: control and experimentalStrong design for cause and effect from comparing groupsLimited in what is allowed to be tested on humansLaboratoryStudies that are performed under tightly controlled conditionsStrong design to test mechanisms for exact cause and effectResults may be limited in applying to humans if tested on animalsFood LabelingWhat information must be included on the label of all packaged foods?Must include:Common or usual name of productName and address of manufacturer, packer, or distributorNet contents in terms of weight, size, or countNutrient contents of productIn what order are the ingredients listed on food labels?Ingredients: Must be listed in descending order of predominance by weightWhat is the definition of the following nutrient content claims:Fat-free: less than 0.5 grams of fat per servingLow-fat: 3 grams or less of fat per servingReduced-fat: 25% fewer than compared productLow-sodium: 140 mg or less of sodiumSodium-free: less than 5 mg of sodiumLow-calorie: 40 calories or less per servingCalorie-free: fewer than 5 calories per serving“A good source”: 10-19% of Daily Value RecommendedWhat are the three types of health claims allowed on food packages?Three Different Claims:Nutrient Claim: claims using approved wording to describe the nutrient values of food; based on calorie contentExample: “Low-fat”, “Low-sodium”, “Good source”, “High in”Health Claim: claims linking food constituents with disease statesExample: “Good for your heart”, “Lower cholesterol”, “Reduce the risk of heart disease”Structure-Function Claim: a legal but largely unregulated claim permitted on labels of dietary supplements; specific function of nutrient, more factualExample: “Calcium builds strong bones”, “Vitamin C boosts your immune system”Food Choices, Human HealthWhat is the difference between hunger and appetite?Hunger: the psychological need to eat, experienced as a drive for obtaining food; an unpleasant sensation that demands reliefAppetite: the psychological desire to eat; a learned motivation and a positive sensation that accompanies the sight, smell, or thought of appealing foodsWhat factors affect our appetite?Comfort FoodsEthnic HeritageWeight ControlAdvertisingPrevent DiseaseDescribe the four influences on food availability.Natural EnvironmentRainfall, land, and climateTechnologyFarming practicesFood Storage (Ex. Freezing, dehydrate, refrigerate)Food Distribution (Ex. Roads, transportation services)AdvertisingFood ProcessingEconomics“Cash crops”Income (determines what the consumers buy)Supply and demandPopulationSize, structureHow many calories per gram are there in carbohydrates, fat and protein? Which is the most concentrated source of calories?Carbohydrates: 4 calories/gramProtein: 4 calories/gramLipid: 9 calories/gramMost concentrated with 9 calories/gramAlcohol: 7 calories/gramIt is recommended that no more than 35% of your calories come from fat. If your calorie needs at 2200 kcal/day, how many grams of fat should you consume?2,200 x .35 = 770 calories770 calories/9 calories per gram = 85 gramsWhat is the difference between micronutrients and macronutrients? Which nutrients are micronutrients and which are macronutrients?Macronutrients (energy-yielding nutrients): the nutrients the body can use for energy and supply building blocks for body structuresEssential to intake a significant amount for healthy dietConsists of carbohydrates, proteins, and lipidsMicronutrients: provide no energy to the body; act as regulators to assist in all body processesConsists of vitamins, minerals, and waterWhat are the characteristics of a nutritious diet?Five Characteristics of a Nutritious Diet:Adequacy: foods with all the essential nutrients, fiber, and energy in amounts sufficient to maintain health and body weightBalance: providing foods of a number of types in proportionCalorie Control: control of calorie intakeModeration: not to excessVariety: providing a wide selection of foods, not only in food groups but within each food groupNutrition Standards and GuidelinesWhat are Discretionary Calories?Discretionary Calorie Allowance: amount of calories remaining in a person’s diet after accounting for the number of calories needed to meet recommended nutrient intakeExample: Flex points on Weight Watchers systemWhat is the difference between a serving and a portion?Serving: A unit of measure, standardized by weightPortion: Amount of food actually consumed or servedDefine the following terms: DRI, RDA, EAL, UL, AI.Dietary Reference Intake (DRI): set of four lists measuring the nutrient intake of healthy people in US and CanadaFour Lists:Estimated Average Requirements (EAR): average daily nutrient intake to meet requirements of half of a healthy person’s lifestyleRecommended Daily Allowances (RDA): average daily nutrient level that meets the needs of 97% of healthy peopleAdequate Intake (AI): recommended average daily nutrient intake level based on intake level of healthy people in particular life stage and gender groupTolerable Upper Intake Levels (UL): highest average daily nutrient intake level –pose no risk of toxicity to healthy people of particular life stage and gender groupNutrition and PhysiologyWhat is the basic unit of life? What is the function of the mitochondria, ribosomes and cell membranes?Cells: the smallest units in which independent life can existComposition of CellNucleus: control center where genes are foundMitochondrion: power plant, fuels and provides energyGolgi complex: packaging centerRibosome: protein synthesisWhat are the auxiliary organs involved in digestion?Liver: large, lobed organ


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UMD NFSC 100 - Final study guide

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