NUSC 1165 Final Molika Chea UConnStudy online at causes of death attributed to nutrition1. Heart Disease2. Cancer3. Stroke4. Diabetes2.lac0sf_yHermqecie.ylsszydsicq_availability, health concerns, culture, psychological and emotional state, social ac-ceptabilit

NUSC 1165 Final Molika Chea UConnStudy online at https://quizlet.com/_e60ptf1.leading causes of death attributed to nutrition1. Heart Disease2. Cancer3. Stroke4. Diabetes2.lac0sf_yHermqecie.ylsszyd/sicq_availability, health concerns, culture, psychological and emotional state, social ac-ceptability, personal prefer-ence3.Availability of Food ChoicesSocioeconomic Status Income Living conditions Lifestyle (lack of time) Education LevelCurrent Health Status Ability to carry groceries Food allergies Digestive problems Dental issues4.Health Concerns around Food ChoicesPeople with diabetes can't eat certain foods, people with high blood pressure should not eat a lot of red meat5.Culture Around Food ChoicesFoods and Social Norms speci5c to a culture Speci5c cultural dishes Speci5c eating times1 / 55

NUSC 1165 Final Molika Chea UConnStudy online at https://quizlet.com/_e60ptfFamily Background/Holi-days Seventh Day Adventists; vegetarian Consumption of Pork and/or beef are forbidden in religions Speci5c holidays; Thanks-giving6.Psychological and Emotional State Surrounding Food ChoicesComfort foodsFoods as a rewardRemoval of food as a pun-ishmentCelebrationsEmotional state7.Social Acceptability Surrounding Food ChoicesCo;ee or lunch professional meetingsMeeting up with friends for mealsFamily dinnersN6ciaF1unCia1i52Sn5cn8.Personal Preference Surrounding Food ChoicesFavorite Foods Taste Appearance Smell Texture Variety ExperiencePersonal Convictions2 / 55

NUSC 1165 Final Molika Chea UConnStudy online at https://quizlet.com/_e60ptf Health conditions (dis-eases/current health sta-tus) Environemntalists Vegan and vegetarian diets9.nutrientschemical substances in foods that provides energy and involved in regulation of the body processes10.essential nutrientsnutrients necessary for nor-mal body functioning that must be obtained from food11.nonessential nutrientsnutrients that can be made i51oSjcin5U1eSa5UiUino1i51Uln1body to meet the body's requirements and support health12.energy yielding nutrientsthe nutrients that break down to yield energy the body can use: carbohydrate, fat, and protein.13.macronutrientsA chemical substance that an organism must obtain in rel-atively large amounts- water- protein - lipids- carbohydrates3 / 55

NUSC 1165 Final Molika Chea UConnStudy online at https://quizlet.com/_e60ptf14.micronutrientsB vitamins, Vitamin C ’ wa-ter-solubleVitamin A, D, E, K ’ fat-solu-bleCalcium, Iron ’ minerals15.Inorganicdo not contain carbon in their chemical structure- minerals, water16.organiccontains carbon in their chemical structure- carbohydrates, lipids, pro-tein, vitamins17.nutrient densitya measure of the nutrient a food provides compared to its energy contentLow-fat milk, fruit/nut trail mix, fresh fruit, baked chips, oatmeal raisin cookies18.energy balancethe type of nutrition study that focuses on the amount of nutrient consumed (en-tering the body), compared to the nutrient leaving the body (via excretion or feces)19.epidemiological studyType of observational studyObservation of relationships between diet, health, and 4 / 55