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Flashcards

BPK - Ch. 1

Shayna Grose BPK Inglês 41 flashcards

Flashcards do conjunto (41)

  1. 1Nutrientssubstances in food that humans
    need to live and grow
  2. 2Essential nutrientsnutrients that the body cannot
    make itself and must consume
    to maintain health
  3. 3Caloriesa unit of measurement used to express the amount of energy provided by food
  4. 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
  5. 5Nutrient Densitya measure of the nutrients provided by a food relative to its calorie content
  6. 6Fortified foodsfoods to which one or more nutrients have been added
  7. 7Dietary supplementsproducts sold to supplement the diet; may include nutrients, enzymes, herbs or other substances
  8. 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
  9. 9Macronutrients- carbohydrates, proteins, lipids, and water
    - needed in large amounts
  10. 10Micronutrients- vitamins and minerals
    - needed in small amounts
  11. 11Organic compoundssubstances that contain carbon bonded to hydrogen in their molecular structure
  12. 12Carbohydrates- contain carbon, hydrogen, and oxygen in the same proportions as in H2O
    - includes sugars, starches, and fibre
  13. 13Fibrea type of carbohydrate that cannot be digested by human enzymes
  14. 14What are the 6 classes of nutrients?1. carbohydrates
    2. lipids
    3. proteins
    4. water
    5. vitamins
    6. minerals
  15. 15Lipids- contain carbon, hydrogen, and oxygen
    - most do not dissolve in water
    - cholesterol and triglycerides
  16. 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
  17. 17Triglycerides- a glycerol molecule attached to 3 fatty acids
    - the FAs can be saturated, unsaturated or both
  18. 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
  19. 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
  20. 20Proteins- molecules that are made up of one or more intertwining chains of amino acids
    - contain carbon, hydrogen, oxygen, and nitrogen
  21. 21Water- makes up about 60% of an adults body weight
    - acts as a lubricant, transport fluid, and regulator of body temperature
  22. 22Vitamins- organic molecules that are needed in small amounts to maintain health
    - fat and water soluble
  23. 23Minerals- essential elements that can be found on the periodic table
  24. 24What are the energy-yielding nutrients?- carbohydrates (4kcal/g)
    - lipids (9kcal/g)
    - proteins (4kcal/g)
  25. 25Hormones- made up of lipids and proteins
    - stimulate or inhibit various body processes
  26. 26Phytochemicalssubstances found in plant foods that are not essential nutrients but may have health-promoting properties
  27. 27Functional foodsfoods that may have added health benefits beyond basic nutrition
  28. 28Malnutritiona condition resulting from an energy or nutrient intake either above or below that which is optimal
  29. 29Undernutritionwhen intake doesn't meet the body's needs
  30. 30Osteoporosisa condition in which bones become weak and break down easily
  31. 31Overnutrition- when intake exceeds body needs
    - can result in toxicities
  32. 32What are the top 3 causes of death in Canada?1. cancers
    2. heart disease
    3. strokes
  33. 33Genesspecific segments of DNA that are responsible for determining inherited traits
  34. 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
  35. 35Nutritional epigeneticsan emerging field that focuses on how nutritional factors, mostly in prenatal and early life can effect how DNA is expressed
  36. 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
  37. 37Epidemiologythe branch of science that studies health and disease trends and patterns in populations
  38. 38Experimental groupthe group of participants who undergo the treatment being tested
  39. 39Control groupsimilar to the participants in the experimental group but do not receive the treatment being tested
  40. 40Blind studysubjects are not told which group they are in, eliminating the potential for subjects to influence results
  41. 41Double-blind experimentneither the experimenters nor the subjects know which group they are in

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BPK FlashCards sobre BPK - Ch. 1, criado por Shayna Grose em 25-02-2018.
Criado por
Shayna Grose
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