New User Special Price Expires in

Let's log you in.

Sign in with Facebook


Don't have a StudySoup account? Create one here!


Create a StudySoup account

Be part of our community, it's free to join!

Sign up with Facebook


Create your account
By creating an account you agree to StudySoup's terms and conditions and privacy policy

Already have a StudySoup account? Login here

NUTR 244 Chapter 1 Flashcards

by: Amber Logan

NUTR 244 Chapter 1 Flashcards NUTR 244

Amber Logan
GPA 4.2
View Full Document for 0 Karma

View Full Document


Unlock These Notes for FREE

Enter your email below and we will instantly email you these Notes for Human Nutrition

(Limited time offer)

Unlock Notes

Already have a StudySoup account? Login here

Unlock FREE Class Notes

Enter your email below to receive Human Nutrition notes

Everyone needs better class notes. Enter your email and we will send you notes for this class for free.

Unlock FREE notes

About this Document

These flashcards cover vocabulary and big concepts from NUTR 244 Chapter 1 (The Science of Nutrition: Linking Food, Function, and Health). I recommend either printing the document and cutting the f...
Human Nutrition
Jean Cerami
Class Notes
nutrition, diet, health, wellness, nutrients, Carbohydrates, Proteins, Lipids




Popular in Human Nutrition

Popular in Nutrition and Food Sciences

This 10 page Class Notes was uploaded by Amber Logan on Thursday February 4, 2016. The Class Notes belongs to NUTR 244 at University of New Mexico taught by Jean Cerami in Spring 2016. Since its upload, it has received 16 views. For similar materials see Human Nutrition in Nutrition and Food Sciences at University of New Mexico.

Popular in Nutrition and Food Sciences


Reviews for NUTR 244 Chapter 1 Flashcards


Report this Material


What is Karma?


Karma is the currency of StudySoup.

You can buy or earn more Karma at anytime and redeem it for class notes, study guides, flashcards, and more!

Date Created: 02/04/16
Food   Plants  and  animals  we  consume   The  science  of  the  things  we  eat   Nutrition   (including  their  chemical  components)   and  their  effects  on  our  health   Chronic  disease   Diseases  that  come  on  slowly  and  last  a   long  time   Behaviors  that  increase  likelihood  of   Risk  factors   developing  a  particular  disease/illness   Proper  nutrition  can:     1.   Improve  our  physical,  emotional,   and  spiritual  health   Proper  nutrition  &  health   2.   Prevent  disease  (especially   chronic)   3.   Help  us  manage  our  weight   4.   Maintain  our  energy  and  vitality   Top  3  in  U.S.:     Chronic  diseases  due  to  poor  nutrition   1.   Heart  disease  -­  #1  killer  in  U.S.   2.   Cancer   3.   Stroke   Identifies  nutrition-­related  goals  for  U.S.     Promotes  optimal  health  and  disease   Healthy  People  2020   prevention     Created  by  U.S.  Department  of  Health   and  Human  Services   1.   Help  people  attain  higher   quality/longer  life   2.   Health  equity  –  improve  health  for   all   4  primary  goals  of  Healthy  People  2020   3.   Create  social  and  physical   environments  that  promote  health   4.   Promote  quality  of  life,  healthy   development,  and  healthy  behavior   Chemicals  in  foods  that  our  bodies  use   Nutrients   for  growth,  maintenance,  and  repair   1.   Carbohydrates  –  energy-­yielding   2.   Lipids  –  energy-­yielding   3.   Proteins  –  energy-­yielding   6  classes  of  nutrients   4.   Vitamins  –  non-­energy-­yielding   5.   Minerals  –  non-­energy-­yielding   6.   Water  –  non-­energy-­yielding   Nutrients  that  contain  Carbon  and   Organic  nutrients   Hydrogen     e.g.  carbs,  lipids,  proteins  and  vitamins   Nutrients  that  don’t  contain  both  Carbon   Inorganic  nutrients   and  Hydrogen     e.g.  minerals  and  water   Nutrients  that  our  bodies  don’t  make/can’t   Essential  nutrients   make  enough  of  à  must  be  obtained   from  the  foods  we  eat   Nutrients  that  are  needed  in  relatively   large  amounts  daily   Macronutrients     e.g.  carbs,  lipids,  proteins,  and  water   Nutrients  that  are  needed  in  relatively   small  amounts  daily     Micronutrients     e.g.  vitamins  and  minerals   A  drug  and  toxin     Alcohol   NOT  a  nutrient  –  doesn’t  support  body’s   building/repairing  functions     Amount  of  heat  required  to  raise   Kilocalorie   temperature  of  1kg  of  water  by  1°C     1  kcal/Calorie  =  1000  calories   Primary  fuel  source,  especially  for  the   Carbohydrates   brain  and  nerve  cells     Chemical  formula:  CH O   2 4kcals/gm   Carbohydrates  &  kcals     Should  make  up  45-­65%  of  daily  kcal   intake   Large  hydrophobic  molecules  made  up  of   Lipids   C,  H,  and  O     Provide  essential  vitamins  and  fatty  acids   Lipids  made  up  of  1  glycerol  +  3  fatty  acid   tails     Triglycerides   Source  of  energy  when  at  rest  and  during   low-­intensity  exercises     Stored  as  adipose  (fat)  tissue   9  kcals/gm   Lipids  &  kcals     Should  make  up  20-­35%  of  daily  kcal   intake   Supports  tissue  growth,  repair,  and   maintenance     Protein   Contains  C,  H,  O,  and  N     Monomer:  amino  acids   4kcals/gm     Proteins  &  kcals   Should  make  up  10-­35%  of  daily  kcal   intake   Functions:     1.   Important  in  release  and  utilization   Vitamins   of  energy  from  macronutrients   2.   Help  build  and  maintain  bone   3.   Support  the  immune  system   4.   Ensure  healthy  vision   Soluble  in  fat  à  stored  in  body  à  excess   Fat-­soluble  vitamins   amounts  can  have  toxic  effects     e.g.  Vitamins  A,  D,  E,  and  K   Soluble  in  water  à  excess  amounts  are   generally  excreted   Water-­soluble  vitamins     Toxicity  results  from  supplementation     e.g.  C  and  B-­vitamins   Assist  in  fluid  regulation,  energy   production,  bone  and  blood  health,  and   rid  body  of  harmful  metabolism  bi-­ Minerals   products     In  smallest  chemical  form  à  aren’t  broke   down   Trace  minerals   Need  <100mg/day   Major  minerals   Need  >100mg/day   Water   Vital  inorganic  substance  that  supports  all   body  functions   7cals/gm   Alcohol  &  kcals     No  daily  amount  is  recommended   Dietary  Reference  Intakes  (DRIs)   Identify  a  healthy  person’s  nutrient  needs   Average  daily  nutrient  intake  estimated  to   Estimated  Average  Requirements  (EARs)   meet  requirement  of  ½  of  healthy   individuals   Average  daily  nutrient  intake  that  meets   nutrient  requirement  of  most  (97-­98%)  of   Recommended  Dietary  Allowances   (RDAs)   healthy  individuals     EARs  are  used  to  establish  this   Recommended  average  daily  nutrient   intake  based  off  of   observations/experiments  on  healthy   Adequate  Intakes  (AIs)   people     Used  when  there  isn’t  enough   info/research  to  make  a  RDA   Highest  average  daily  nutrient  level  that   poses  no  risk  of  adverse  health  effects   Tolerable  Upper-­Intake  Levels  (ULs)     NOT  a  goal  amount  –  exceeding  these   levels  that  cause  toxicity   Average  dietary  energy  intake  predicted   to  maintain  energy  balance   Estimated  Energy  Requirements  (EERs)     Defined  by  age,  gender,  weight,  height,   and  physical  activity  level   Range  of  intakes  for  energy  sources   (macronutrients)  associated  w/  reduced   Acceptable  Macronutrient  Distribution   risk  of  chronic  disease  and  adequate   Range  (AMDRs)   nutrients     i.e.  carbs  45-­65%,  lipids  20-­35%,     proteins  10-­35%   History  and  physical  exam  (H&P),  health   history  questionnaires,  diet  history,  24-­ hour  dietary  recall,  food  frequency   Tools  for  assessing  nutritional  status   questionnaire,  anthropometric   assessments,  etc.   Undernutrition  or  overnutrition   Malnutrition     Excess  or  deficient  in  energy  and  nutrient   intake  à  imbalance  of  nutrients   Objective  global  assessment   Method  of  examining  a  patient  by   observing  and  interviewing  them   Anthro  =  “human”  +  metric  =  “measure”     Provides  objective  data  (e.g.  height,   Anthropometric  assessment   weight,  limb  circumference,  etc.)  that  can   be  used  to  assess  trends  in  nutritional   status  and  growth   Nutrition  research   Is  evidence-­based   1.   Adequate  sample  sizes   Well-­designed  studies  have…   2.   A  control  group   3.   Control  of  other  variables   Pros:   Subjects  have  long-­life  spans   Human  studies     Cons:   Difficult  to  control  for  all  variables   Pros:   Preliminary  information  is  available  and   accurate   Animal  studies   Control  for  other  variables     Cons:   Humans  are  the  same  as  animals   Observational  studies   Epidemiological  studies     Determine  correlation,  NOT  causation   Registered  Dietician  (RD)   Trustworthy  nutrition  experts   Licensed  Dietician  (LD)   Dieticians  w/  advanced  degrees   The  study  of  interaction  among  genes,   Nutrigenomics   environment,  and  nutrition  


Buy Material

Are you sure you want to buy this material for

0 Karma

Buy Material

BOOM! Enjoy Your Free Notes!

We've added these Notes to your profile, click here to view them now.


You're already Subscribed!

Looks like you've already subscribed to StudySoup, you won't need to purchase another subscription to get this material. To access this material simply click 'View Full Document'

Why people love StudySoup

Bentley McCaw University of Florida

"I was shooting for a perfect 4.0 GPA this semester. Having StudySoup as a study aid was critical to helping me achieve my goal...and I nailed it!"

Allison Fischer University of Alabama

"I signed up to be an Elite Notetaker with 2 of my sorority sisters this semester. We just posted our notes weekly and were each making over $600 per month. I LOVE StudySoup!"

Bentley McCaw University of Florida

"I was shooting for a perfect 4.0 GPA this semester. Having StudySoup as a study aid was critical to helping me achieve my goal...and I nailed it!"

Parker Thompson 500 Startups

"It's a great way for students to improve their educational experience and it seemed like a product that everybody wants, so all the people participating are winning."

Become an Elite Notetaker and start selling your notes online!

Refund Policy


All subscriptions to StudySoup are paid in full at the time of subscribing. To change your credit card information or to cancel your subscription, go to "Edit Settings". All credit card information will be available there. If you should decide to cancel your subscription, it will continue to be valid until the next payment period, as all payments for the current period were made in advance. For special circumstances, please email


StudySoup has more than 1 million course-specific study resources to help students study smarter. If you’re having trouble finding what you’re looking for, our customer support team can help you find what you need! Feel free to contact them here:

Recurring Subscriptions: If you have canceled your recurring subscription on the day of renewal and have not downloaded any documents, you may request a refund by submitting an email to

Satisfaction Guarantee: If you’re not satisfied with your subscription, you can contact us for further help. Contact must be made within 3 business days of your subscription purchase and your refund request will be subject for review.

Please Note: Refunds can never be provided more than 30 days after the initial purchase date regardless of your activity on the site.