Nutrition Overview/Scientific Method Exam Review

Science

a systemically organized body of knowledge...on a particular subject

Scientific Method

process that is used to find answers to questions about the world around us

Hypothesis

educated guess based on observations and the knowledge of the topic

Independent Variable

what is being used + changed to determine dependent variable

Dependent Variable

what's being measured

Controlled Variable

what stays the same

Confounded Variable

unanticipated x-factor testing validity

Data

info gathered during experiment

Primary Literature

publications that report the results of original scientific research

Secondary Literature

publications that synthesize and condense what is known on specific topics, use primary sources

Scientific Method in Nutrition

nutrition scientists discover health effects of food and nutrients by observations

Food Choices

- personal preference - habit - ethnicity - social interactions - availability, convenience, economy - positive and negative associations - emotions - values - bodyweight and image - nutrition and health benefits

6 Classes of Nutrients

Carbohydrates - organic - energy-yielding - macro Lipids - organic - energy-yielding - macro Proteins - organic - energy-yielding, macro Vitamins - organic - micro Minerals - inorganic - micro Water - inorganic - macro

Macronutrient

- nutrients needed in large amounts, yield energy, carbohydrate, fat, protein - provide raw material for building tissues, molecules, and regulating body activities - proteins regulate digestion and energy metabolism

Micronutrient

nutrients needed in smaller amounts - vitamins, minerals

Energy-Yielding

Produce anything for the body to function

Carbohydrate kcal

4 kcal per gram

Protein kcal

4 kcal per gram

Lipid kcal

9 kcal per gram - higher energy density

Alcohol kcal

7 kcal per gram - not a nutrient

Vitamins

facilitate energy release - almost every bodily action requires assistance from vitamins vulnerable to destruction - heat, light, and chemicals

Minerals

don't yield energy many essential for chemical reactions in body indestructible - only some can be lost when cooking

Metric System Conversion

Body from lbs to kg - (2.2 lb - 1 kg, 1 lb - 454 g) Height from in to cm - (1 in = 2.54 cm)

Chronic Diseases from Poor Nutrition

Heart disease, cancers, strokes, diabetes mellitus

Healthy Diet Plan

Adequacy - adequate nutrient and energy Balance - enough of different food types Positive Energy Balance - energy input --> energy expenditure

5 Major Food Groups

fruits, vegetables, grains, protein foods, and milk

Legumes

subgroup of both vegetable and protein group

Discretionary Calories

"extras" after nutrient requirement has been met added sugars and fats 100-300 calorie allowance

Food Label Use

consumers make informed choices to store use safely allows people to plan consumption

Restaurant Food Labelling

Portion sizes usually larger than serving sizes Guidelines apply to establishments that are part of a chain of 20 or more

Nutrient Claims

level of nutrient in food EX: fat free, less sodium

Health Claims

characterize the relationship of a food to a disease or health-related condition EX: "cholesterol will be reduced"

Structure/Function Claims

describe effect that a substance has on the structure or function of the body and do not make reference to a disease EX: "supports immunity or digestive health"

Fortified Foods

foods w/ added micronutrients --> vitamins/minerals added

Enriched Foods

nutrients lost during food preparation added back in artificially