Nutrition Chapter 1

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homeostasis

Back 1

State of dynamic equilibrium withing the body's internal environment; a balance achieved throught the operation of various interrelated pysiologic mechanisms.

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nutrition

Back 2

The sum of the processes involoved in taking in food, releasing the nutrients it contains, and assimilating and using these nutrients to provide energy and maintain body tissue; a foundation for lif and health.

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nutrition science

Back 3

The body of scientific knowledge developed through controlled research that relates to all aspects of nutrition--national, international, community, and clinical.

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dietetics

Back 4

Management of diet and use of food; the science concerned with the nutritional planning and preparation of foods and diets.

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registered dietitian (RD)

Back 5

A professional dietician who has completed an accredited academic program and special graduate study ( MPH, DrPH) in a shool of public health accredited by the American Association of Public Health and is responsible for nutrition components of public health programs in varied community settings--county, state, national, and international.

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public health nutritionist

Back 6

A professional dietitian who has completed an accredited academic program and 900 hours of postbaccalaureate supervised professional practice and has passed the National Registration Examination for Dieticians administered by the Commision on Dietetic Registration

Front 7

nutrients

Back 7

Substances in food that are essential for energy, growth, normal body function, and maintenance of life.

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macronutrients

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The three energy-yielding nutrients: carbohydrates, fats, and proteins.

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micronutrients

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The two classes of small non-energy-yielding elements and compounds--the mineralsand the vitamins. Minerals ad vitamins are essential for regulation and control functions in cell matabolism and for building certain body structures.

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metabolism

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Sum of all the various biochemical and physiologic processes by which the body grows and maintains itself (anabolism) and breaks down and reshapes tissue (catabolism) and transforms energy to do its work. Products of these various reactions are called metabolites.

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metabolites

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Any substance produced by metabolism or by a metabolic process.

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kilocalorie

Back 12

The general term calorie refers to a unit of measure and is used alone to designate the small calorie. The large calorie, 1000 calories of kilocalorie, is used in the study of metabolism to avoid the use of very large numbers in calculations

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amino acid

Back 13

An acid containing the essential element nitrogen ( in the chemical group NH2). Amino acids are the structural units of protein and the basic building blocks of body tissue.

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synthesize

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To form new compounds in the body for use in building tissues or carrying out metabolic or physiologic functions.

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anthropometric

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Measurement of the human body to determine height, weight, skinfold thickness, or other dimensions that provide estimates of the relative proportion of body fat and body muscle; such measurements can be used to evaluate health status and risk of chronic disease.

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anemia

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Condition of abnormally low blood hemoglobin levels caused by too few red blood cells or red blood cells with an abnormally low hemoglobin content.

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Dietary Reference Intake (DRI)

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The framework of nutrient standards now in place in the United States, the DRIs, include the Recommended Dietary Allowance, the Adequate Intake, the Tolerable Upper Intake Level, and the Estimated Average Requirement. They provide reference values for use in planning and evaluating diets for healthy people.

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Recommended Dietary Allowance (RDA)

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The average daily intake of a nutrient that will meet the requirement of nearly all (97% to 98%) healthy people of a given age and gender. The RDAs are established and reviewed periodically by and expert panel of nutrition scientists and amended as needed based on new research. When planning diets it is best to aim for the level of intake.

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Adequate Intake (AI)

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The suggested daily intake of a nutrient to meet daily needs and support health and is used when there is not a sufficient amount of research available to develop an RDA. Also serves as a guide for intake when planning diets.

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Tolerable Upper Intake Level (UL)

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The highest amount of a nutrient that can be safely consumed with no risk of toxicity or adverse effects on health. This standard can be used to evaluate dietary supplements or review total nutrient intake from food and supplements. Intakes exceeding the UL usually occur from the use of concentrated dietary supplements, not from food intake.

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Estimated Average Requirement (EAR)

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The average daily intake of a nutrient that will meet the requirement of half of the healthy people of a given age and gender. This standard is used to plan and evaluate the nutrient intakes of groups, not individuals.

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Acceptable Macronutrient Distribution Range (AMDR)

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The suggested distribution of kcalories accross the macronutrients; carbohydrate should provide 45% to 65% of total kcalories, and protein should provide 10% to 35% of total kclaories.