Health Chapter 7

Front 1

Dietary Reference Intakes

Back 1

An umbrella term for four sets of dietary recommendations: Estimated Average Requirement, recommended dietary allowances, adequate intake and tolerable upper intake level; designed to promote optimal health and prevent both nutritional deficiencies and chronic diseases

Front 2

Recommended Dietary Allowance

Back 2

The average daily amount of any one nutrient an individual needs to protect against nutritional deficiency

Front 3

Acceptable Macronutrient Distribution Range

Back 3

Intake ranges that provide adequate nutrition and that are associated with reduced risk of chronic disease

Front 4

Dietary Guidelines for Americans

Back 4

Set of scientifically based recommendations designed to promote health and reduce risk for many chronic diseases though diet and physical activity

Front 5

MyPyramid

Back 5

Graphic nutritional tool developed to accompany the 2005 Dietary Guidelines for Americans

Front 6

Daily Values

Back 6

Set of dietary standards used on food labels to indicate how a particular food contributes to the recommended daily intake of major nutrients in a 2,000 calorie diet

Front 7

Essential Nutrients

Back 7

Chemical substances used by the body to build, maintain, and repair tissues and regulate body functions. They cannot be manufactured by the body and must be obtained from foods or supplements

Front 8

Kilocalorie

Back 8

Amount of energy needed to raise the temperature of 1 kilogram of water by 1 degree centigrade (aka: calorie)

Front 9

Electrolytes

Back 9

Mineral components that carry electrical charges and conduct nerve impulses

Front 10

Simple Carbohydrates

Back 10

Easily digestible carbohydrates (sugars) composed of one or two units of sugar

Front 11

Glycogen

Back 11

The complex carbohydrate form in which glucose is stored in the liver and muscles

Front 12

Complex Carbohydrates

Back 12

Carbohydrates that are composed of multiple sugar units and that must be broken down further before then can be used by the body

Front 13

Starches

Back 13

Complex carbohydrates found in many plant foods

Front 14

Dietary Fiber

Back 14

A complex carbohydrate found in plants that cannot be broken down in the digestive tract

Front 15

Functional Fiber

Back 15

Natural or synthetic fiber that has been added to food

Front 16

Total Fiber

Back 16

Combined amount of dietary fiber and functional fiber and functional fiber in a food

Front 17

Protein

Back 17

Essential nutrient made up of amino acids, needed to build and maintain muscles, bones and other body tissues

Front 18

Essential Amino Acids

Back 18

Amino acids that the body cannot produce on its own

Front 19

Complete Proteins

Back 19

Proteins composed of ample amounts of all the essential amino acids

Front 20

Incomplete Proteins

Back 20

Proteins that contain small amounts of essential amino acids or some, but not all, of the essential amino acids

Front 21

Fats

Back 21

Also known as lipids, fats are an essential nutrient composed of fatty acids and used for energy and other body functions

Front 22

Saturated Fats

Back 22

Lipids that are the predominant fat in animal products and other fats that remain solid at room temperature

Front 23

Monounsaturated Fats

Back 23

Lipids that are liquid at room temperature and semisolid or solid when refrigerated

Front 24

Polyunsaturated Fats

Back 24

Lipids that are liquid at room temperature and in the refrigerator

Front 25

Cholesterol

Back 25

A waxy substance produced by the liver and obtained from animal food sources; essential to the functioning of the body bu a possible factor in CVD if too much is circulating in the blood stream

Front 26

Trans Fatty Acids

Back 26

Lipids that have been chemically modified through the process of hydrogenation so that they remain solid at room temperature

Front 27

Hydrogenation

Back 27

Process whereby liquid vegetable oils are turned into more solid fats

Front 28

Omega-3 Fatty Acids

Back 28

Polyunsaturated fatty acids that contain the essential nutrient alpha-linolenic acid and that has beneficial effects on cardiovascular health

Front 29

Omega-6 Fatty Acids

Back 29

Polyunsaturated fatty acids that contain linoleic acid and that has beneficial health effects

Front 30

Minerals

Back 30

Naturally occurring inorganic micro nutrients, such as magnesium, calcium, and iron that contribute to proper functioning of the body

Front 31

Vitamins

Back 31

Naturally occurring organic micronutrients that aid chemical reactions in the body and help maintain healthy body systems

Front 32

Phytochemicals

Back 32

Substances that are naturally produced by plants to protect themselves and that provide health benefits in the human body

Front 33

Free Radicals

Back 33

Unstable molecules that are produced when oxygen is metabolized and that damage cell structures and DNA

Front 34

Antioxidants

Back 34

Substances in foods that neutralize the effects of free radicals

Front 35

Nutrient Density

Back 35

The proportion of nutrients to total calories in a food

Front 36

Functional Foods

Back 36

Foods that may help prevent disease, unusually because health-promoting ingredients have been added to them

Front 37

Food Intoxication

Back 37

A kind of food poisoning in which a food is contaminated by natural toxins or by micobes that produce toxins

Front 38

Food Irradiation

Back 38

Process that exposes food to gamma rays to destroy contaminants

Front 39

Genetically Modified Organisms

Back 39

Organisms whose genetic makeup had been changed to produce desirable traits