Human Nutrition Midterm

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  1. Health
    • The state of a human when it functions optimally without evidence of disease
    • or abnormality
  2. Nutrition, study of:
    • • the nutrients in foods;
    • • how nutrients are used in the body; and
    • • human behaviours related to food.
  3. Diet
    the foods and beverages a person usually eats and drinks
  4. Food
    any substance that the body can take in and assimilate that will enable it to stay alive and healthy
  5. Nutritional genomics
    The science of how nutrients affect the activities of genes and how genes affect the activity of nutrients
  6. Nutrients
    • Components in food that are indispensable (or essential) to the functioning of the body.
    • Nutrients provide energy and building material used to help maintain or repair the body and support growth
  7. 6 classes of nutrients, divided into their two groups
    • Energy providing
    •   carbohydrate
    •   fat 
    •   protein
    • Other Nutrients
    •   water
    •   vitamins
    •   minerals
  8. Essential nutrients
    The nutrients that the body cannot make for itself from other raw materials
  9. There are 8 essential amino acids (TV TILL PM)
    • Threonine, Valine
    • Tryptophan, Isoleucine, Leucine
    • Lysine, Phenylalanine, Methionine
  10. 2 Essential Fatty acids
    linoleic acid
  11. All minerals are essential
    • 3 fat soluble (A, D, E), 1 conditional (K)
    • all water soluble
  12. essential minerals
    all minerals are essential
  13. Conditionally essential nutrients
    • Some nutrients are conditionally essential,
    • Body cannot alone make enough to meet body's requirements (e.g., the amino acid histidine during periods of growth).
  14. Non-essential nutrients
    Nutrients the body can make for itself, therefore does not have to rely on our food intake (e.g., some amino acids, some fatty acids).
  15. calorie
    energy required to raise ___of water by 1C
  16. Food energy is measured in calories
    • CHO=4cal/g (kcal/g)
    • fat 9cal/g
    • protein 4cal/g
    • alcohol 7cal/g

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  17. Five Characteristics of Healthy Diets
    • Adequate
    • -
    • balance
    • -
    • calorie control
    • -
    • moderation
    • -
    • variety
    • -
  18. Dietary guidelines and nutrition objectives
    -
  19. Nutrient density
    • A measure of nutrients provided per calorie of food
    • high nutrient low calorie = high nutrient density
    • (more nutrients/calorie)
  20. case study
    individual
  21. epidemiological study
    population
  22. intervention study
    population with manipulation
  23. laboratory study
    tightly controlled conditions
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ID
320240
Card Set
Human Nutrition Midterm
Description
unit 1 without pg8 of notes
Updated
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