NUTRITION 331 MIDTERM 1|UPDATED&VERIFIWED|100% SOLVED|GUARANTEED SUCCESS

Unit 1 Overview of Nutrition Applied Science draws on many disciplines of science (biochemistry, physiology, anatomy, genetics, anthropology, psychology, sociology, religion, microbiology, agriculture, geography, and business) Essential Nutrients must be provided directly by foods Nutrition multi-disciplinary study of processes by which nutrients are handled in body (how food nourished the body) -study of human behaviour related to food 6 major classes of nutrients 1. Carbohydrates 2. Lipids (fats) 3. Protein 4. Vitamines 5. Minerals 6. Water (60% body weight) Macronutrients required in large amounts (grams/Litres) (carbs, lipids, proteins, and water) Energy Yielding Nutrients carbs, lipids, and proteins micronutrients vitamins and most minerals, required in small amounts (mg/micrograms) Food any substance that the body can take in and assimilate that will enable you to stay alive and grow Diet the foods and beverages a person eats and drinks Nutrients components of food that indispensable to body's functioning -provide energy, building materials, and maintain or repair body parts and support growth Malnutrition any condition caused by excess/ deficient food energy/ nutrient intake all by imbalance of nutrients Undernutrition nutrient or energy deficiencies Over-nutrition nutrient or energy excess Chronic disease long-duration degenerative diseases characterized by deterioration of body organs (e.g. heart disease, caner and diabetes) -all connected to poor diet (not diet alone) -genetic inheritance related to diet Anemia red blood ells inadequate or impaired so cannot meet oxygen demands of body Genome full complement of genetic material in chromosomes of cell (99% same in all ppl) DNA molecule that encodes genetic information in structure Genes units of cells inheritance, made of DNA (each directs making one or more proteins, performs important tasks in body) Nutritional Genomics the science of how nutrients affect the activities of genes and how genes affect the interactions between diet and disease Energy capacity to do work (in food is chemical energy) Organic carbon containing (carbs, fats, protein and vitamins) Energy-yielding nutrients nutrients body can use for energy (building blocks of structure) -carbs fats (energy), and protein (energy and structure) Calories units of energy (kilocalorie) -amount of heat energy necessary to raise the temperature of a kilogram (litre) of water 1 degree celsius (calorie/cal) -total food energy per serving -1 cal=4.2 kilojouls Calories of 1. Carbs 2. Fat 3. Protein 1. 4 cal/g 2. 9 cal/g 3. 4 cal/g Grams units of weight -g= cubic centimetre (cc) or millilitre (mL) of H2O under defined conditions of temperature and pressure Dietary Supplements pills, liquids, powders that contain purified nutrients or other ingredients Elemental Diets purified ingredients of known chemical component -intended to supply all essential nutrients to ppl who cannot eat foods Non nutrients compounds other than 6 nutrients that present in foods and have biological activity in body Phytochemical's non-nutrient compounds in plant-derived foods that have biological activity in body (colour, taste, etc of foods) -reduce disease risk Cultural and social menials attached to foods (6) 1.Cuisines 2. Foodways 3. Ethnic foods 4. Omnivores 5.Vegetarians 6. Vegans 1. Cuisines= style of cooking 2. Foodways= sum of cultures, habits, customer, beliefs, and preferences concerning foods 3. Ethnic food= foods associated with particular cultural subgroups within population (symbolic to sharing culture) 4. Omnivores= eat plants and animals 5. Vegetarians= exclude animals 6. Vegans=include only food from plant source Assessment of Nutritional status (4) 1. History 2. Anthropometric measures 3. physical examination 4. lab tests History of assessment of nutrition status 1. Diet history (most common) 2. Food diary 3. 24-hour for recall 4. Food frequency Food composition database list average nutrient composition of foods Nutrient content of given food influenced by (7 ) 1. variety or strain of food 2. geographic location and season of production 3. mineral content of soil and fertilizer use 4. stage of maturity and harvest 5. method of processing 6. method and length of time stored 7. method of cooking 2 main uses of food composition database 1. resource to determine amount of nutrients person or group of ppl consuming 2. identify foods which tends to be high or low in specific nutrients Limitations of food composition tables 1. several nutrients not included 2. not all foods tested for all nutrients 3. at best an approximation of actual composition of foods (some variations unavoidable) 4. calculated amount not fully absorbed by body 5. mixed dishes vary widely in nutrient composition 6. legislation on enrichment and fortification differ between countries Unit 2 General Principles of Research Nutrition Scientific Method A series of steps followed to solve problems including collecting data, formulating a hypothesis, testing the hypothesis, and stating conclusions. What do nutritional scientists do (5 steps) 1. use scientific method to answer question ct experiment 3. submit finding to board of reviewers composed of peers 4. if concluded that well supported by evidence, endorse work for publication in scientific journals 5. media and news summarize for general public Case studies studies of individuals Case-control study case-comparison, investigations do not manipulate study variables of interest Epidemiological studies whole population study cohort study investigators do not manipulate study variables of interest instead monitor over time (longitudinal study) Intervention studies (2 groups) actively intervene to alter ppls eating habits 1. Experimental group= receives treatment 2. Control group= untreated/receives placebo