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39 Cards in this Set
- Front
- Back
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Phytochemicals |
Foods: Garlic, broccoli and onion Helps protect us from some form of cancer by inactivating carcinogens or stimulating the body's natural defenses |
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phytoestrogens |
Food: soybeans hormone-like compounds found in plants that may reduce the risk of certain types of cancer and cause small reductions in blood cholesterol |
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caratenoids |
Foods: yellow-orange fruits and vegetables, peaches, apricots, carrots and cantaloupe, leafy greens may prevent oxygen from damaging our cells |
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flavonoids |
Foods: purple grapes, berries and onions provide red, purple, and pale yellow pigments prevents oxygen damage and may reduce the risk of cancer and heart disease |
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Functional foods |
foods that have a potentially positive effect on health beyond basic nutrition
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Functional Foods benefit |
may reduce the risk of heart diseases and cancer help reduce blood cholesterol levels help reduce blood pressure may reduce the risk of age-related blindness help prevent osteoporosis helps reduce obesity and diabetes |
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nutrients |
carbohydrates : 4 calories/grams lipids: 9 calories/grams protein: 4 calories/gram |
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malnutrition |
under-nutrition- not enough intake of nutrients to meet needs over-nutrition - excess of some nutrients dehydration scurvy osteoporosis heart disease high blood pressure |
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nutritional genomics/ nutrigenomics |
interactions between genetic variation and nutrition |
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scientific methods |
observation hypothesis experiment theory |
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1894 |
USDA to keep Americans healthy |
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1917 |
food groups carbs, dairy and protein |
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1940 |
nutritional health of armed forces predict and prevent deficiences |
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1980 |
diet recommendations to promote health to be more specific |
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healthy obese |
obese people who are nevertheless in good health, with normal cholesterol levels, blood pressure and other metabolic risk factors
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skinny obese |
someone who appears visibly skinny with their clothes on. But, if you were to touch them or see them without clothing they are very flabby
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dietary Reference diet |
recommendations for the amount of energy, nutrients and other food components that healthy people should consume to stay healthy, reduce the risk of chronic disease and prevent deficiencies considering the age, gender, weight, height and physical activity |
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EAR |
50% of the average amount of a nutrient required for good healthy |
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RDA |
97% of the population meets its needs by consuming this amount |
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UL |
set well above the needs of everyone in the population and represents the highest amount of the nutrient that will not cause toxicity symptoms in the majority of healthy people |
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food labels |
must list % daily value for total fats , saturated fat, trans fat, cholesterol, sodium, total carbohydrate and dietary fibers, as well as vitamin A and C, calcium and iron Standard serving sizes footnotes illustrating some nutrients that the daily value increased with increasing caloric intake include the name of the product, the weight or volume of the contents and the name and place of business of the manufacturer, packager or distributor |
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Free |
used on products that contain no amount of or only a trivial amount of fat , saturated fat, cholesterol, sodium, sugars, or calories <0.5g per serving |
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low |
food that can be eaten without exceeding the Daily value for fat , saturated fat, cholesterol, sodium, sugars, or calories < 3 g of fat per serving < 20 mg of cholesterol per serving |
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lean and extra lean |
used to describe the fat content of meat, poultry, seafood and game meats Lean <10 g of fat < 4.5 g saturated fat < 95 mg of cholesterol Extra lean < 5 g fat < 2 g saturated fat < 95 mg cholesterol |
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high |
used for foods that contain 20% or more of the daily value for particular nutrient rich and excellent source of |
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good source |
used for foods that contain 10 to 19% of the value for a particular nutrient per serving |
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reduce |
used on nutritionally altered products that contain 25% less of a nutrient or energy than the regular or reference product |
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less |
used on food, whether altered or not, that contain 25% less of a nutrient or energy than the reference food |
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light |
used on a nutritionally altered product that contains 1/3 fewer calories or 1/2 fat of reference food used when sodium content of a low-calories, low-fat food has been reduce by 50% |
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more |
used when a serving of food whether altered or not contains a nutrient in a amount that is at least 10% of the daily value more than the reference food fortified, enriched and added |
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healthy |
used to describe foods that are low in fat and saturated fat, contain limited amount of sodium and cholesterol and provide at least 10% of the daily value for vit.A or C or iron, calcium, protein or fiber |
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fresh |
used on foods that are raw and have never been frozen or heated and contain no preservatives |
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body compostion |
relative proportion of fat and lean tissue fat level women 21-32% men 8-19% 1) skin-fold thickness 2) bielectric impledance 3) dual x-ray absorptiometry (dxa) 4) air displacement 5) underwater weighing |
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visceral fat |
body fat that is stored within the abdominal cavity and is therefore stored around a number of important internal organs such as the liver, pancreas and intestines men > 40, women > 35 Apple |
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sub-cutaneous fat |
the fat that we store just under our skin
Pear shape |
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Total energy expenditure (TEE) |
the total amount of energy your body uses for activity, metabolism and processingto make new tissue-growth
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leptin |
produced by the adipocytes |
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peptide pyy |
causes of reduction in appetite |
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ghrelin |
desire to eat at usual mealtime |
