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Chapter 1
Food Choices: Nutrients and Nourishment
Key Terms
1.
antioxidant: A substance that combines with or otherwise neutralizes a free radical, thus
preventing oxidative damage to cells and tissues.
2.
case control study: An investigation that uses a group of people with a particular condition,
rather than a randomly selected population. These cases are compared with a control group
of people who do not have the condition.
3.
double-blind study: A research study set up so that neither the subjects nor the investigators
know which study group is receiving the placebo and which is receiving the active
substance.
4.
flavor: The collective experience that describes both taste and smell.
5.
inorganic: Any substance that does not contain carbon, excepting certain simple carbon
compounds such as carbon dioxide and monoxide. Common examples include table salt
(sodium chloride) and baking soda (sodium bicarbonate).
6.
neophobia: A dislike for anything new or unfamiliar.
7.
pica: The craving for and consumption of nonfood items such as dirt, clay, or laundry
starch.
8.
umami: A Japanese term that describes a delicious meaty or savory sensation. Chemically,
this taste detects the presence of glutamate.
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9.
obesogenic environment: Circumstances in which a person lives, works, and plays in a way
that promotes the overconsumption of calories and discourages physical activity and calorie
expenditure
10.
social facilitation: Encouragement of the interactions between people.
11.
placebo: An inactive substance that is outwardly indistinguishable from the active
substance whose effects are being studied.
12.
nutrigenomics: The study of how nutrition interacts with specific genes to influence a
person’s health.
13.
circulation: Movement of substances through the vessels of the cardiovascular or lymphatic
systems.
14.
experimental group: A set of people being studied to evaluate the effect of an event,
substance, or technique.
15.
triglycerides: Fats composed of three fatty acid chains linked to a glycerol molecule.
16.
minerals: Inorganic compounds needed for growth and for regulation of body processes.
17.
peer review: An appraisal of research against accepted standards by professionals in the
field.
18.
micronutrients: Nutrients, such as vitamins and minerals, that are needed in relatively small
amounts in the diet.
19.
phytochemicals: Substances in plants that may possess health-protective effects, even
though they are not essential for life.
20.
organic: In chemistry, any compound that contains carbon, except carbon oxides (e.g.,
carbon dioxide) and sulfides and metal carbonates (e.g., potassium carbonate). The term is
also used to denote crops that are grown without synthetic fertilizers or chemicals.
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21.
nutrients: Any substances in food that the body can use to obtain energy, synthesize tissues,
or regulate functions.
22.
legumes: A family of plants with edible seed pods, such as peas, beans, lentils, and
soybeans; also called pulses.
Fill-in-the-Blank
1.
Organic compounds that function as the building blocks of protein are amino acids.
2.
Connections co-occurring more frequently than can be explained by chance or coincidence,
but without a proven cause, are called correlations.
3.
A hypothesis is a scientist’s “educated guess” to explain phenomena.
4.
Nutrition is the science of foods and their components (nutrients and other substances),
including the relationships to health and disease (actions, interactions, and balances);
processes within the body (ingestion, digestion, absorption, transport, functions, and
disposal of end products); and the social, economic, cultural, and psychological
implications of eating.
5.
The capacity to do work is energy.
6.
Vitamins are organic compounds necessary for reproduction, growth, and maintenance of
the body. They are required in minuscule amounts.
7.
Substances that must be obtained in the diet because the body either cannot make them or
cannot make adequate amounts of them are essential nutrients.
8.
Nutrients, such as carbohydrate, fat, or protein, that are needed in relatively large amounts
in the diet are macronutrients.
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9.
A control group is a set of people used as a standard of comparison to the experimental
group. The people in this group have characteristics similar to those in the experimental
group and are selected at random.
10.
Clinical trials, also called intervention studies, are controlled studies where some type of
intervention is used to determine its impact along certain health parameters.
11.
Epidemiology is the science of determining the incidence and distribution of diseases in
different populations.
12.
The general term for energy in food, used synonymously with the term energy, is calorie.
13.
Carbohydrates are compounds, including sugars, starches, and dietary fibers, that usually
have the general chemical formula (CH2O)n, where n represents the number of CH2O units
in the molecule.
14.
Experiments are tests to examine the validity of a hypothesis.
15.
Food energy is measured in kilocalories (kcal).
16.
Trace minerals, also known as microminerals, are present in the body and required in
the diet in relatively small amounts compared with major minerals.
17.
Proteins are large, complex compounds consisting of many amino acids connected in
varying sequences and forming unique shapes.
18.
Hormones are chemical messengers that are secreted into the blood by one tissue and act
on cells in another part of the body.
19.
A physical or emotional change that is not due to properties of an administered substance
and that reflects participants’ expectations is called placebo effect.
20.
Major minerals required in the diet and present in the body in large amounts are
macrominerals.
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21.
Lipids is the name for a group of fat-soluble compounds that includes triglycerides, sterols,
and phospholipids.
Fill-in-the-Blank Summaries
Why Do We Eat the Way We Do?
Pauline is a three-year-old child who will only eat bananas and peanut butter and jelly
sandwiches. Her mother, Meg, is frustrated because she will not try anything new. Pauline
is exhibiting characteristics of neophobia.
Because Meg is an adult and her tastes have matured, she has a greater appreciation for the smell
and texture of different foods. She loves the sensation of umami, the Japanese term that
describes the taste produced by the amino acid glutamate. Meg tries hard to control her
weight throughout the year, but like most Americans, she tends to gain weight around the
holidays when she attends many family parties. The phenomenon that describes why Meg
eats more at these functions is called social facilitation.
Introducing the Nutrients
Food is a mixture of chemicals, of which some are essential for normal body function. These
essential chemicals are called nutrients. Carbohydrate, fat, and protein are all needed in
relatively large amounts in the diet and are therefore classified as macronutrients.
Vitamins and minerals are classified as micronutrients, as they are needed in relatively
small amounts in the diet. Nutrients are composed of organic compounds that contain
carbon and inorganic compounds that do not contain this element. Nonessential substances
in plants that may possess health-protective effects are referred to as phytochemicals.
© 2014 Jones & Bartlett Learning, LLC, and Ascend Learning Company
These “plant chemicals” have important health functions, which may reduce risk for heart
disease and cancer.
A carbohydrate is a nutrient made of carbon, hydrogen, and oxygen and is a major fuel source
for the body. The term lipids refers to substances such as fats and oils, but also to fat-like
substances in foods such as cholesterol and phospholipids. Proteins are organic compounds
made of smaller building blocks called amino acids. Vitamins are organic compounds that
contain carbon, hydrogen, and possibly nitrogen, oxygen, phosphorus, sulfur, and other
elements. Minerals are simple inorganic substances that have structural and regulatory
roles. Macrominerals are major minerals required by the body in relatively large quantities.
Microminerals (or trace minerals) are required in the diet in relatively small amounts.
Short Answer
1.
At what stage in life is someone likely to experience food neophobia?
Preschoolers typically go through a period of food neophobia (a dislike for anything new or
unfamiliar); school-age children tend to accept a wider array of foods; and teenagers are
strongly influenced by the preferences and habits of their peers.
2.
Is the intense desire or craving for a particular food psychological or physiological?
It’s likely to be both, and these factors may interact to increase the intensity of the desire.
3.
How many essential nutrients are required for human growth, development, and
maintenance?
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The minimum diet for human growth, development, and maintenance must supply about
45 essential nutrients.
4.
Which energy source contains the highest concentration of kilocalories?
Triglycerides (fats) are the most concentrated source of energy, with 9 kilocalories per
gram.
5.
What is nutrigenomics?
Nutrigenomics is an important area of nutrition research that explores the effect of specific
nutrients and other chemical compounds on gene expression. It examines how nutrition
interacts with specific genes to influence a person’s health.
6.
Many factors influence our decisions about what to eat and when to eat. Give an example
of making a food decision based on a social factor influence.
Ordering a nonmeat dish when dining with a group of vegetarian friends, or when a child
requests a certain food, or food prepared a certain way because that is how his friend eats
it.
7.
Current trends suggest that we’re eating at home more often, but what we eat there
frequently is store bought ready-to-eat or heat-and-eat food. This is an example of which
environmental influence?
Lifestyle
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8.
Determine the available energy from each macronutrient (carbohydrate, fat, and protein)
in a food that contains 39 grams of carbohydrate, 10 grams of protein, and 16 grams of
fat.
39 g carbohydrate  4 Kcal/g = 156 Kcalories
10 grams protein  4 Kcal/g = 40 Kcalories
16 grams fat  9 Kcal/g = 144 Kcalories
TOTAL = 340 Kcalories
9.
Based on estimated needs, if you need to eat 2,000 kilocalories each day to maintain your
current weight, a maximum of 35 percent of those calories can come from fat. Calculate
how many grams of fat you should eat each day to achieve 100 percent of your estimated
fat intake.
2,000 Kcalories  0.35 (35%) = 700 Kcalories from fat
700 Kcalories from fat  9 Kcalories per gram = 77.8 grams of fat
10.
Describe an environmental factor which influences the increase in overweight and
obesity in our nation.
Environment: Home, work, school, or community can provide barriers to or opportunities
for an active lifestyle. For example, children not being allowed to play outside because their
neighborhood may not be considered a “safe” place.
Labeling
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Nutrients have three general functions in the body. Identify the three functions by filling in the
blank text on the image below.
(1) Regulate body processes; (2) Contribute to cell and body structure; (3) Supply energy
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