BIO 220 Nutrition and Well Being Study Guide

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1. Identify (list and define) the major reasons people make food choices. The test discusses 11 reasons. 1. Preference- for certain tastes. Research suggests genetics influence people’s taste pre ... ference e.i. sensitivity to bitter taste is an inheritable trait. 2. Habit- we eat what we are used to eating. 3. Associations- Eat for occasions , holidays, family gatherings, or dislike food that made them sick 4. Ethnic heritage-every country/region has its own way of combining food into meals 5. Values- food choices may reflect people environmental ethics(recycled, local farmers), religious beliefs (some people won’t eat beef because cows are sacred, halal for Islamic laws), and political views 6. Social interaction 7. Emotional state 8. Availability 9. Age- infants depend on other to choose food for them, children… adults make more conscious decisions 10. Body weight and image- to improve or maintain physical appearance 11. Medical conditions- medical conditions or treatment may put restrictions on the portion and food choices. 2. List the six nutrients contained in food and a major use of each nutrient. Water, Carbohydrates, proteins, fats, vitamin, minerals a. Identify which are macronutrients and which are micronutrientsMacro: Carbohydrates, proteins, fats, Micro: vitamins, minerals b. Identify which are organic and which are inorganicOrgo: Carbohydrates, proteins, fats, InOrgo: water, vitamins and minerals c. How many calories do we get from each of the macronutrients?* carbohydrates- 4 kcal per gram Protein- 4 kcal per gram Fats- 9 kcal per gram 3. Identify how energy is used in the body. The body first uses energy yielding food to build new components, and fuel metabolic and physical activities. Excess are stored as fat, thus if you intake more energy than you need the results I an increased in stores and weight gain 4. Identify other roles that energy-providing nutrients in the body. This study source was downloaded by 100000827141222 from CourseHero.com on 07-05-2022 06:08:44 GMT -05:00 https://www.coursehero.com/file/25758190/BIO-220-Nutrition-exam-1-2prep-Autosaveddocx/ 5. Briefly define the Dietary Reference Intakes (DRI)- set of standards that define the amounts of energy, nutrients and other dietary components that best support health a. Estimated Average Requirements (EAR)- Average daily nutrients intake levels estimated to meet the requirements of half of the healthy individuals in a given age and gender. Average requirements for given life stage and gender groups researchers and nutrition policymakers use in their work b. Recommended Dietary Allowances (RDA)- set of values reflecting the average daily amounts of nutrients considered adequate to meet the known nutrient need of all healthy people in different life stage- goal for dietary intake by individuals(based on solid experimental evidence) c. Adequate Intakes (AI)- set of values that are used as a guides for nutrients intake when scientific evidence is insufficient to determine RDA (rely more on scientific judgement) d. Tolerable Upper Intake Levels (UL)- highest average daily nutrient intake levels that are likely to pose no risk of toxicity to almost all healthy individuals in a particular life stage 6. Define: Nutrition- the science of foods and the nutrients and other substances they contain and their ingestion digestion, absorption, transport, metabolism, interaction, storage, and excretion. Nutrients- substance that support the growth, maintenance, and repair of the body’s tissues. Dietcalorie (kcal, kilocalorie)- unit in whi [Show More]

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