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| a science that studies how nutrients and compounds in foods we eat affect the body's funtions and health |
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| Substances in food that provide energy, structure to the body, and regulate processes within the body |
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| must be provided by the diet |
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| unit of measure used to express amt of energy provided by food |
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~Foods w/ high nutrient density have more nutrients per calorie
~EX: low-fat milk has less calories but more calcium, vit. D, and potassium than say ice cream (which is more energy dense)
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-get more energy than nutrients
-EX: processed foods (like fast foods) are more energy dense |
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| Nutrient Dense vs. Energy Dense Foods |
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Low-fat milk ~ Ice cream
Roasted chicken breast ~ chicken nuggets
baked potato ~ french fries
an apple ~ apple pie
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| Foods to which one or more nutrients have been added |
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| Substances found in plant-based foods that are not essential nutrients but may have health-promoting properties |
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| Foods that have health-promoting and/or disease-preventing properties beyond basic nutritional functions |
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-Carbohydrates, lipids, and protein (and water?)
-Needed in large amts
-Provide ENERGY (calories or kcal)
-Energy-yielding nutrients |
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-Organic: contains carbon, hydrogen, and oxygen
-Includes: sugar, starch, and fiber
-Immediate source of energy --> 4 kcal/gram
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-fats
-includes cholesterol, saturated fats, and unsat. fats
-organic: contains carbon, hydrogen, and oxygen (same as carbs)
-Hydrophobic
-Major source of energy--> 9 kcal/gram
-Other functions:
>insulation
>part of cell membranes
>some act as hormones |
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Definition
-organic: contains carbon, hydrogen, oxygen, and nitrogen
-predominately found in animal-based products
-Functions:
>does provide energy--> 4 kcal/gram
>structure
>reg. body's process
>transport |
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-Vitamins and minerals
-Required in small amts
-Provide NO energy (but necessary for proper func. of the body)
-Functions:
>reg. growth & metabolism
>minerals help maintain structure
>some are antioxidants |
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-Essential nutrient
-Functions:
>lubricant
>transport fluid
>reg. body temp. |
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Top 3 are nutrition related:
1.) Heart Disease
2.) Cancer
3.) Stroke |
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Definition
-VARIATION (foods from diff food groups everyday)
-BALANCE (unhealthy foods w/ healthy foods, calorie intake should = calories expended)
-MODERATION (foods high in: fat, calories, added sugar, and sodium)
-Alcohol also in moderation |
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Definition
Used to investigate the interaction of food, nutrients, and health
Steps:
-Observation
-Hypothesis
-Experiment
-Theory |
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| What makes a valid experiment? |
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Definition
-Quantifiable data
>can be measured reliably
-Appropriate experimental population
>large enough and pertinent to the study?
-Proper controls
>compare experimental group to control group
>all other factors must be the same
-Results must be interpreted correctly
>peer-review process |
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