NUTR 251 1st Edition Exam 1 Study Guide Lectures 1 12 Chapter 1 Week 1 An Overview of Nutrition Understand the affects nutrition has on our body and the different factors that may affect our food choices What are the different nutrients and what are their roles inside our body Define energy yielding nutrients energy density and nutrient density Recall the various scientific experiments used in studying nutrition Know the different types of DRI s and the roles they play in our diets Nutrition Is defined as how nutrients in the foods that we eat interact with our body and how they affect our health Our diet the foods and drinks we consume can either cause or reduce chronic disease such as diabetes heart disease and various cancers Many factors can affect our food choices ranging from cultural backgrounds habits emotions economics and even our personal preferences based off of taste Nutrients Our body relies on nutrients and energy to continue to grow and repair body tissues Nutrients provide the body with this energy needed to achieve all of these actions Macronutrients and Micronutrients are the two different types of nutrients that are each split up into three different categories Macronutrients include carbohydrates proteins and lipids Micronutrients consist of vitamins minerals and water These six categories of nutrients can be distinguished even more based off of whether or not they contain carbon Both water and minerals do not contain carbon which determines them to be inorganic nutrients Carbohydrates lipids proteins and vitamins all contain carbon which means that they are organic nutrients Nutrients are either essential or nonessential to the body Essential nutrients are nutrients that can only be obtained through consumption which means that the body cannot synthesize enough of these nutrients on its own Nonessential nutrients are nutrients that the body can produce enough of all by itself Both essential and nonessential nutrients are nutrients that the body needs to survive it just depends on how the body acquires these nutrients Energy yielding nutrients are the nutrients that the body breaks down in order to produce energy These nutrients include carbohyrdrates proteins and lipids Energy provided by these three macronutrients is measured by kcalories Carbohydrates have a value of 4kcal gram lipids 9kcal gram and proteins 4kcal gram These energy yielding nutrients also provide materials to build body tissues Vitamins assist with releasing energy from carbohydrates lipids and proteins along with various other functions in the body Minerals are used to form structures such as teeth and bones in the body Water makes up the environment where metabolic reactions can occur and transportation of cells and waste products Energy density is the measurement of the energy a food produces in relation to its weight in kcals gram Nutrient density is the measurement of the nutrients a food provides in relation to its weight in kcals gram Scientific experiments in Nutrition Control group is a group that is similar to the experimental group but do not receive the real treatment in the experiment Experiment group is a group that is similar to the control group but does receive the treatment for the experiment Blind experiment is when the research subjects do not know whether they are the experimental group or control group Double blind experiments are when the research subjects and researchers do not know which groups are the control or experimental groups A placebo that is given to a control group but is not meant to change or affect that group in anyway but meant to trick them into thinking a change has occurred Placebo effect is a change that occurs in a control group due to administration of a treatment that is not supposed to actually show any changes in that group Randomization is a process used to choose members of both the control and experimental groups without bias Correlation is the increase or decrease in two variables A correlation can either be positive or negative based off of the changes that may have occurred in the variables Replication is when an experiment is repeated and receives the same results as the previous times Validity is the determined quality of being fact or evidence Peer review is described as a group of scientists that determine whether or not an experiment was conducted using the scientific method properly Dietary Reference Intakes A person can achieve a healthier lifestyle by following the Dietary Reference Intakes DRI s DRI s are standards that assess diets based off of physical activity energy and nutrients present These DRI s include Estimated Average Requirement EAR covers half of the population s need for a certain nutrient Also described as the minimal amount that can be consumed of a nutrient Recommended Dietary Allowance RDA covers most of the population s need for a certain nutrient Adequate Intake AI is the average amount of a certain nutrient that a group of healthy individuals regularly consume This is used when scientists lack sufficient evidence to determine a RDA for a certain nutrient Tolerable Upper Intake Level UL determines the maximum daily amount of a certain nutrient that can be consumed in order to prevent toxicity Acceptable Macronutrient Distribution Range AMDR provides ranges of carbohydrates lipids and proteins in order to attain enough energy and nutrients from these macronutrients which will help reduce the risk of chronic illness The AMDRs for the three macronutrients are Carbohydrates 45 65 Lipids 20 35 Proteins 10 35 Chapter 2 Week 2 Planning a Healthy Diet Know the six Diet Planning principles Also know how DRIs Dietary Guidelines for Americans and MyPlate gov all play a role in planning a healthier diet Know what the food labels contain and the different types of food label claims Principles of Diet Planning The six Diet planning principles consist of adequacy balance kcalorie control nutrient density moderation and variety Adequacy is described as a diet that consists of consuming enough nutrients and provides enough energy to keep a person healthy Balance is consuming foods that are needed by the body in a proportional manner Kcalorie control is when a person manages their food energy consumption Nutrient density is selecting foods with more nutrients and less kcalories Moderation is used to consume enough of a certain nutrient without overconsumption Variety can improve nutrient adequacy by eating many different