Flashcards
BPK - Ch. 1
Cards in this deck (41)
- 1Nutrientssubstances in food that humans
need to live and grow - 2Essential nutrientsnutrients that the body cannot
make itself and must consume
to maintain health - 3Caloriesa unit of measurement used to express the amount of energy provided by food
- 4Chronic diseaseslong term diseases such as heart disease or obesity that often negatively affect physical and mental health and increase the risk of early mortality
- 5Nutrient Densitya measure of the nutrients provided by a food relative to its calorie content
- 6Fortified foodsfoods to which one or more nutrients have been added
- 7Dietary supplementsproducts sold to supplement the diet; may include nutrients, enzymes, herbs or other substances
- 8What 7 things determine food choices?1. reward & punishment
2. comfort and security
3. availability
4. preferences and habits
5. social setting
6. attitudes about what is good
7. economic factors - 9Macronutrients- carbohydrates, proteins, lipids, and water
- needed in large amounts - 10Micronutrients- vitamins and minerals
- needed in small amounts - 11Organic compoundssubstances that contain carbon bonded to hydrogen in their molecular structure
- 12Carbohydrates- contain carbon, hydrogen, and oxygen in the same proportions as in H2O
- includes sugars, starches, and fibre - 13Fibrea type of carbohydrate that cannot be digested by human enzymes
- 14What are the 6 classes of nutrients?1. carbohydrates
2. lipids
3. proteins
4. water
5. vitamins
6. minerals - 15Lipids- contain carbon, hydrogen, and oxygen
- most do not dissolve in water
- cholesterol and triglycerides - 16Cholesterol- found in the diet and blood
- an essential component of every cell and can be used to form hormones, bile, and vitamin D
- high blood levels can increase the risk of heart disease - 17Triglycerides- a glycerol molecule attached to 3 fatty acids
- the FAs can be saturated, unsaturated or both - 18Unsaturated fat- lipids that contain one or more carbon-carbon double bonds in their structure
- most abundant in plant oils
-may be associated with a reduced risk of heart disease - 19Saturated fat- lipids that contain no carbon-carbon double bonds in their structure
- most abundant in solid animal fats
-may be associated with an increased risk of heart disease - 20Proteins- molecules that are made up of one or more intertwining chains of amino acids
- contain carbon, hydrogen, oxygen, and nitrogen - 21Water- makes up about 60% of an adults body weight
- acts as a lubricant, transport fluid, and regulator of body temperature - 22Vitamins- organic molecules that are needed in small amounts to maintain health
- fat and water soluble - 23Minerals- essential elements that can be found on the periodic table
- 24What are the energy-yielding nutrients?- carbohydrates (4kcal/g)
- lipids (9kcal/g)
- proteins (4kcal/g) - 25Hormones- made up of lipids and proteins
- stimulate or inhibit various body processes - 26Phytochemicalssubstances found in plant foods that are not essential nutrients but may have health-promoting properties
- 27Functional foodsfoods that may have added health benefits beyond basic nutrition
- 28Malnutritiona condition resulting from an energy or nutrient intake either above or below that which is optimal
- 29Undernutritionwhen intake doesn't meet the body's needs
- 30Osteoporosisa condition in which bones become weak and break down easily
- 31Overnutrition- when intake exceeds body needs
- can result in toxicities - 32What are the top 3 causes of death in Canada?1. cancers
2. heart disease
3. strokes - 33Genesspecific segments of DNA that are responsible for determining inherited traits
- 34Nutritional genomics (nutrigenomics)the study of how diet affects our genes and how individual genetic variation can affect the impact of nutrients or other food components on health
- 35Nutritional epigeneticsan emerging field that focuses on how nutritional factors, mostly in prenatal and early life can effect how DNA is expressed
- 36What are the 4 characteristics of a healthy diet?1. provides the right number of calories
2. a proper balance of carbohydrates, proteins, and lipids
3. plenty of water
4. sufficient but not excessive amounts of vitamins and minerals - 37Epidemiologythe branch of science that studies health and disease trends and patterns in populations
- 38Experimental groupthe group of participants who undergo the treatment being tested
- 39Control groupsimilar to the participants in the experimental group but do not receive the treatment being tested
- 40Blind studysubjects are not told which group they are in, eliminating the potential for subjects to influence results
- 41Double-blind experimentneither the experimenters nor the subjects know which group they are in
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- BPK Flashcards on BPK - Ch. 1, created by Shayna Grose on 25/02/2018.
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- Shayna Grose
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