Exam 1

Front 1

Nutrient Density

Back 1

a measure of nutrients provided per calories of food

Front 2

Vegetarians

Back 2

people who exclude from their diets animal flesh and possibly other animal products such as milk, cheese, and eggs

Front 3

Omnivores

Back 3

people who eat foods of both plant and animal origin, including animal flesh

Front 4

Ethnic Foods

Back 4

foods associated with particular cultural subgroups within a population

Front 5

Foodways

Back 5

the sum of a culture's habits, customs, beliefs, and preferences concerning food

Front 6

Cuisines

Back 6

styles of cooking

Front 7

Legumes

Back 7

beans, peas, and lentils, valued as inexpensive sources of protein, vitamins,minerals, and fiber that contribute little fat to the diet

Front 8

Variety

Back 8

the dietary characteristic of providing a wide selection of foods-the opposite of monotony

Front 9

Moderation

Back 9

the dietary characteristic of providing constituents within set limits, not to excess

Front 10

Calorie Control

Back 10

control of energy intake; a feature of a sound diet plan

Front 11

Balance

Back 11

the dietary characteristic of providing foods of a number of types in proportion to each other,such tha tfoods rich in some nutrients do not crowd out of the diet foods that are rich in other nutrients

Front 12

Adequacy

Back 12

the dietary characteristic of providing all of the essential nutrients, fiber, and energy in amounts sufficient to maintain health and body weight

Front 13

Phytochemicals

Back 13

nonnutrient compounds in plant-derived foods that have biological activity in the body

Front 14

Nonnutrients

Back 14

a term used in this book to mean compounds other than the six nutrients that are present in foods and have biological activity in the body

Front 15

elemental Diets

Back 15

diets composed of purified ingredients of known chemical composition; intended to supply all essential nutrients to people who cannot eat foods

Front 16

Dietary Supplements

Back 16

pills,liquids, or powders that contain purified nutrients or other ingredients

Front 17

Grams

Back 17

units of weight. A gram is the weight of a cubic centimeter or milliliter of water under defined conditions of temperature and pressure. About 28 grams equal an ounce

Front 18

Calories

Back 18

units of energy. Strictly speaking, the unit used to measure the energy in foods is a kilocalorie: it is the amount of heat energy necessary to raise the temperature of a kilogram of water 1 degree celsius.

Front 19

Essential Nutrients

Back 19

the nutrients the body cannot make for itself (or cannot make fast enough) from other raw materials; nutrients that must be obtained from food to prevent deficiencies

Front 20

Energy-Yielding nutrients

Back 20

the nutrients the body can use for energy. They may also supply building blocks for body structures

Front 21

Organic

Back 21

carbon containing. Four of the six classes nutrients are organic: carbohydrate, fat, protein, and vitamins. Strictly speaking, organic compounds include only those made by living things and do not include carbon dioxide and few carbon salts

Front 22

Energy

Back 22

the capacity to do work. The energy in food is chemical energy; it can be converted to mechanical, electrical, heat, or other forms of energy in the body. Food energy is measured in calories

Front 23

Nutritional Genomics

Back 23

the science ofhow nutrients affect the activities of geners and how genes affect the activities of genes and how genes affect the activities of nutrients

Front 24

Genes

Back 24

units of a cell's inheritance, made of the chemical DNA. Each gene directs the making of one or more proteins, which perform important tasks in the body

Front 25

DNA

Back 25

an abbreviation for deoxyribonucleic acid, the molecule that encodes genetic information in its structure

Front 26

Genome

Back 26

the full complement of genetic material in the chromosomes of a cell. The study of genomes in genomics

Front 27

Chronic Diseases

Back 27

long-duration degenerative diseases characterized by deterioration of the body organs. Examples include heart disease, cancer, and diabetes

Front 28

malnutrition

Back 28

any condition caused by excess of deficient food energy or nutrient intake or by an imbalance of nutrients. Nutrient or energy deficiencies are classed as forms of undernutrition; nutrient or energy excesses are classed as forms of overnutrition

Front 29

Nutrients

Back 29

components of food that are indispensable to the body's functioning. They provide energy, serve as building material, help maintain or repair body parts, and support growth. The nutrients include water, carbohydrate, fat, protein, vitamins, and minerals

Front 30

Diet

Back 30

the foods (including beverages) a person usually eats and drinks

Front 31

Nutrition

Back 31

the study of the nutrients in foods and in the body; sometimes also the study of human behaviors related to food

Front 32

Food

Back 32

medically, any substance that the body can take in and assimilate that will enable it to stay alive and to grow; the carrier of nourishment; socially, a more limited number of such substances defines as acceptable by each culture.