STUDY GUIDE FOR NUTR 23511 EXAM 1 Know and Understand the Functions of Calorie unit of measure of the amount of energy supplied by food Food Additives substances added to food that become part of the food or affect the Characteristics of the food applies to substances added intentionally or unintentionally Enhance flavor texture color cooking properties nutrient content COOL Rule country of origin label must appear on some products helps track down foodborne illnesses MyPlate pros cons Nutrition Label Standards Nutrition fact panel nutrient claims health claims structure function claims qualified health claims National Health Nutrition Examination Survey NHANES Healthy People 2020 Dietary Guidelines for Americans 2010 Food irradiation kills insects bacteria mold and other microorganisms Unsaturated fats found in plant products Nutrient chemical substance in food in used by the body for growth and health Carbohydrates substances in food that consist of a single sugar molecule Provide energy for body Proteins substances in food that are composed of amino acids Amino acids are specific chemical substances from which proteins are made of Fats substances in food that are soluble fat Vitamins chemical substances found in food that perform specific functions in the body Minerals chemical substances that make up the ash that remains when food is completely burned Nutrient dense healthy solution contain relatively high amounts of nutrients compared to their calorie value empty calorie low nutrients provide an excess of energy or calories in relation to nutrients energy dense to many calories provide relatively high levels of calories per unit weight of food Diabetes disease characterized by abnormal glucose utilization and elevated blood glucose levels type 1 type 2 and gestational diabetes Hypertension blood pressure inside blood vessel walls greater than 140 90 mmhg stroke disease occurs when a blood vessel in the brain ruptures or becomes blocked cutting off blood supply to a portion of the brain associated with hardening of the arteries Inflammation sustained by irritants present in the body0excess body fat high intakes of saturated and transfats Free radicals oxidative stress Fortification addition of one or more vitamins or minerals enrichment replacement of thiamin riboflavin niacin iron and folate lost when grains are refined Food irradiation Low sodium Food security access at all times to a sufficient supply of safe and nutritious food Food insecurity Limited or uncertain availability of safe nutritious food or the ability to acquire them in socially acceptable ways Food terrorism food security includes safety from foods used for bioterrorism Toxins such as ricin or botulism toxin Contamination with radioactive What are the macronutrients the group name for the energy yielding nutrients of carbohydrate protein and fat Calculate calories of food item or beverage Malnutrition Results from poor diets results from disease diarrhea cancer ulcers results from genetic factors cholesterol diabetes heart disease cancer Malnutrition in early childhood has severe effects Some children never fully recover Protein calorie malnutrition in early life leads to growth retardation low intelligence poor memory short attention span Protein calorie malnutrition in later childhood behavioral effects can be corrected with nutritional rehabilitation What can WE control regarding health Diet in relations to chronic illnesses slow developing long lasting diseases that are not contagious can be treated but not always cured Adequate fluid intake is Discussed in class that adequate fluid consumption is 11 15c per day Transfats type of unsaturated fats present in hydrogenate oil margarine shortening pastries and some cooking oils that increase the risk of heart disease 100 Organic Organic etc if growers are certified according to USDA rules they can place the USDA organic seal on their labels 100 organic organic 95 made with organic ingredients 70 some organic ingredients 70 Saturated Fats found in animal products such as meat butter and cheese and palm coconut oils fats that tend to raise blood cholesterol levels and risk for heart disease Cholesterol fat soluble colorless liquid primarily found in animals It can be manufactured by the liver DRI Dietary Reference intakes recommend intake levels and safe upper intake levels that meet the needs of 97 of healthy people GRAS list additives can be used without preapproval AI Adequate intakes these are tentative RDA Als are based on less conclusive scientific to information that are the RDA EAR Estimated Average Requirements these are nutrient intake values that are estimated to meet the requirements of half the healthy individuals in a group The Ear are used to assess adequacy of intakes of population groups RDA Recommended Dietary Allowances Recommended levels of nutrient intakes needed to prevent deficiency disease Antioxidants chemical substances that prevent or repair damage to cells caused by oxidizing agents such as pollutants ozone smoke and reactive oxygen Phytochemicals chemical substances in plants that perform important functions in the human body Give plants color and flavor Enables plants to grow and protect themselves against insects and disease Some are antioxidants Nonessential nutrients Substances required for normal growth and health that the body can manufacture in sufficient amounts from other sources in the diet Essential nutrients substances required by the body that the body cannot produce Conversion of grams ounces Tolerable Upper Intake Levels these are upper limits of nutrient intake compatible with health Do not reflect desired levels of intake They represent total daily levels of nutrient intake from food fortified foods and supplements that should not be exceeded AMDR Acceptable Macronutrient Distribution Ranges guidelines for balanced intake of macronutrients total caloric intake that should consist of carbohydrate protein and fat total caloric intake for added sugars and essential fatty acids reduce saturated and transfats as much as possible Carb 4 cal g Protein 4 cal g Fat 9 cal g Alcohol 7 cal g 1kg 2 2 lb 1000g 1lb 16oz 454g