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55 Cards in this Set
- Front
- Back
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nutrition
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the science of foods and the nutrients and other substances they contain, and of their actions within the body (including ingestion, digestion, absorption, transport, metabolism, and excretion); includes social, economic, cultural, and psychological implications of food and eating
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foods
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products derived from plants or animals that can be taken into the body to yield energy and nutrients for the maintenance of life and the growth and repair of tissues
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diet
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the foods and beverages a person eats and drinks
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Influences of Food Choices
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~Personal Preferences
~Habit ~Ethnic Heritage or Tradition ~Social Interactions ~Availability, Convenience, and Economy ~Positive and Negative Associations ~Emotional Comfort ~Values ~Body weight and Image ~Nutrition and Health Benefits |
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functional foods
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foods that contain physiologically active compounds that provide health benefits beyond their nutrient contributions; sometimes called designer foods or nutraceuicals
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phytochemicals
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nonnutrient compounds found in plant-derived foods that have biological activity in the body
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energy
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the capacity to do work; body converts chemical energy to mechanical, electrical, or heat energy
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nutrients
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chemical substances obtained from food and used in the body to provide energy, structural materials, and regulating agents to support growth, maintenance, and repair of the body's tissues; may also reduce rissks of some diseases
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inorganic
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not containing carbon or pertaining to living things
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organic
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in chemistry, a substance or molecule containing carbon-carbon bonds or carbon-hydrogen bonds excluding coal, diamonds and carbon containing compounds with no hydrogen such as CO2, CaCO3, MgCO3, NaCN
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essential nutrients
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nutrients that a person must obtain from food because the body cannot make them for itself in sufficient quantity to meet physiological needs; aka indespensable nutrients; about 40 nutients are currently known
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energy-yielding nutrients
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nutrrients that break down to yield energy the body can use:
~carbohydrate ~fat ~protein |
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calories
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units which energy is measured; food energy measured in kcal which is the amount of heat necessary to raise the temperature of 1 kg of water 1 C
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energy density
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measure of the energy a food provides relative to the amount of food (kcal per gram)
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vitamins
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organic, essential nutrients required in small amounts by the body for health
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minerals
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inorganic elements, some are essential nutrients required in small amounts by the body for health
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genome
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full complement of genetic material (DNA) in the chromosomes of a cell; in human beings there are 46 chromosomes; study called genomics
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nutritional genomics
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science of how nutrients affect the activities of genes (nutrigenomics) and how genes affect the interaction between diet adn disease (nutrigenetics)
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blind experiment
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an experiment in which the subjects do not know whether they are members of the experimental group or the control group
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control group
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a group of individuals similar in all possibile respects to the experimental group except for the treatment. Ideally, they receive a placebo while the experimental group receives a real treatment
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correlation
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simultaneous increase, decrease, or change in two variables. If A increase as B increase, or if A decreases as B decreases it is positive; If A increases as B decreases, or if A decreases as B increases it is negative; a third factor may account for both A and B
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double-blind experiment
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an experiment in which neither the subjects nor the researchers know which subjects are members of the experimental group and which are serving as control subjects, until the experiment is over
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experimental group
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a group of individuals similar in all possibile respects to control group except the treatment and receives the real treatment
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hypothesis
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an unproven statement the tentatively explains the relationships between two or more variables
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peer review
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a process in which a panel of scientists rigorously evaluates a research study to assure that the scientific method was followed
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placebo
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an inert, harmless medication given to provide comfort and hope; a sham treatment used in controlled research studies
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placebo effect
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a change that occurs in response to expectations in the effectiveness of a treatment that actually has no pharmaceutical effects
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randomization
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a process of choosing the members of the experimental and control groups without bias
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replication
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repeating an experiment and getting the same results. The skeptical scientist, on hearing of a new, exciting finding, will ask, "Has it been replicated yet?" If it hasn't withhold judgement regarding the finding's validity
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subjects
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the people or animals participating in a research project
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theory
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a tentative explanation that integrates many and diverse findings to further the understanding of s defined topic
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validity
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having the qualit of being founded on fact or evidence
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variables
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factors that change
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Dietary Refernce Intakes (DRI)
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a set of nutrient intake values for healthy people in the US and Canada; these values are used for planning and assessing diets and include:
~EAR ~RDA ~AI ~UL |
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requirement
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the lowest continuing intake of a nutrient that will maintain a specified criterion of adequacy
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Estimated Average Requirement (EAR)
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the average daily amount of a nutrient that will maintain a specific biochemical or physiological finction in half the healthy people of a given age and gender group
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Recommnded Dietary Allowance (RDA)
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the average daily amount of a nutrient considered adequate to meet the known nutrient needs of practically all healthy people; a goal for dietary intake by individuals
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deficient
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the amount of a nutrient below which almost all healthy people can be expected, over time, to experience deficiency symptoms
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Adequate Intake (AI)
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the average daily amount of a nutrient that appears sufficient to maintain a specified criterion; a value used as a guide for nutrient intake when an RDA cannot be determined
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Tolerable Upper Intake Level (UL)
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the maximum daily amount of a nutrient that appears afe for most healthy people and beyond which there is an increased risk of adverse health effects
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Estimated Energy requirement (EER)
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the average dietary energy intake that maintains energy balance and good health in a person of a given age, gender, weight, height, and level of physical activity
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Acceptable Macronutrient Distribution Ranges (AMDR)
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ranges of intakes for the energy nutrients that provide adequate energy and nutrients and reduce the risk of chronic diseases
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malnutrition
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any condition caused by excess or deficient food energy or nutrient intake or by and imbalance of nutrients
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undernutrition
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deficient energy or nutrients
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overnutrition
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excess energy or nutrients
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nutriion assessment
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a comprehensive analysis of a person's nutrition status that uses health, socioeconomic, drug, and diet histories, antropometric measurements; physical examinations; and laboratory tests
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anthropometric
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relating to measurement of the physical characteristics of the body, such as height and weight
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overt
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out in the open r easy to observe
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primary deficiency
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a nutrient deficiency caused by inadequate dietary intake of a nutrient
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secondary deficiency
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a nutrient deficiency caused by something other than an inadequate intake such as a disease condition or drug interaction that reduces absorption, accelerates use, hastens excretion, or destroys the nutrient
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subclinical deficiency
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a deficiency in the early stages, before the outward signs have appeared
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covert
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hidden, as in under the covers
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Healthy People
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a national publc health initiative under the jurisdiction of the US Dept of Health and Human Services tha identifies the most significant preventable threats to health and focuses efforts toward eliminating them
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chronic disease
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diseases characterized by a slow progression and long duration (ex heart disease, cancer, and diabetes)
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risk factors
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a condition or behavior associated with an elevated frequency of a disease but not proved to be causal; leading ones for chronic diseases include obesity, cigarette smoking, high blood pressure, high cholesterol, physical inactivity, and a diet high in saturated fats and low in vegetables, fruits, and whole grains
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