Nutrition Chapter1-3

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Nutrients

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Compounds in foods that sustain your body processes. There are six classes of nutrients: carbohydrates, fats, proteins, vitamins, minerals and water.

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Kilocalories

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The measurement of energy in foods. Commonly referred to as calories.

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Metabolism

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The numerous reactions that occur w/i the cell. The calories in foods are converted to evergy in the cells of the body.

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Phytochemicals

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Nonnutritive compounds in plant foods that may play a role in fighting chronic diseases.

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Nutrition

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The science that studies how the nutirents and compounds in foods that you eat nourish and effect your body functions and health.

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Macronutrients

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The energy-containing essential nutrients that you need in higher amounts: carbohydrates, proteins and fats.

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Micronutrients

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Essential nutrients that you need in smaller amounts: vitamins and minerals.

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Organic

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Carbon-containing

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Enzymes

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substances that speed up reactions in your body.

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Inorganic

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Not containing carbon. Inorganic compounds include minerals, water and salts.

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Fiber

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The portion of plant foods that isn't digested in the small intestine.

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Overwight

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Carrying extra weight on your body n relation to your height.

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Obesity

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Carrying and excessive amount of body fat above the level of being overweight.

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Healthy People 2020

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A set of disease prevention and health promotion objectives for Americans to meet during the second decade of the new millennium.

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Consensus

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The opinion of a group of experts based on a collection of information.

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Scientific Method

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A stepwise process used by scientist to generate sound research findings.

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Hypothesis

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An idea generated by scientist based on their observations.

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Peer-reviewed Journal

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A research journal in which fellow scientist(peers) review studies to assess if they are accurate and sound before they are published.

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Laboratory Experiment

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A scientific experiment conducted in a laboratory. Some laboratory experiments involve animals.

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Observational Research

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Research that involves looking at factors in two or more groups of subjects that see if there is a relationship to certain outcomes.

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Epidemiological Research

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Research that looks at populations of people; its is oftern observational.

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Experiment Research

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Research that involves at least two groups of subjects.

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Control Group

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The group given the placebo

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Placebo

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A sugar pill that has no impact on the individual's health when ingested.

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Double-blinded placebo-controlled study

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When scientist and subjects in a research experiment can't distinguish btw the treatments given to the subjects and don't know which group of subjects received which treatment.

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Registered Dietitian (RD)

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A health professional who has completed at least a bachelors degree in nutrition from an accredited university or college in the US, completed a supervised practice, and passed an exam administered by the American Dietetic Association (ADA).

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Medical Nutrition Therapy

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The integration of nutrition conseling and dietary changes based on an individual's medical abd health needs to treat a patient's medical condition.

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Public Health Nutritionist

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An individual who may have an undergraduate degree in nutrition but isn't an RD.

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Licensed Dietitan

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An individial who has meet specified educational and experience criteria deemed neccessary by a state licensing board to be considered an expert in the field of nutrition. An RD would meet all the qualifications to be an LD.

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Nutritionist

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A generic term with no reorganized legal or professional meaning. Some people may call themselves nutritionists w/o having any credible training in nutrition.

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Quackery

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The promotion and selling of health products and services of questionable validity. A quack is a person who promotes these products and services in order to make money.

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Undernutrition

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A state of indadequate nutrition whereby a person's nurient and/or calorie needs aren't met through the diet.

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Malnourished

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The long-term outcome of consuming a diet that doesn't meet nutrient needs.

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Overnutrition

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A state of excess nutrients and calories in the diet.

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Diertary Reference Intake

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Reference values for the essential nutrients needed to maintain good health, to prevent chronic diseases, and to avoid unhealthy excesses.

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Estimated Average Requirement (EAR)

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The average amount of nutrient that is known to meet the needs of 50 percent of the individuals in a similar age and gender group.

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Recommended Dietary Allowance (RDA)

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The average amount of a nutrient that meets the needs of 97 to 98 percent of individuals in a similar age and gender group. The RDA is higher than the EAR.

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Adaquate Intake (AI)

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The approximate amount of a nutrient that groups of similar individuals are consuming to maintain good health.

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Tolerate Upper Intake Level (UL)

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The highest amount of a nutrient that can be consumed daily without harm in a similar age and group of individuals.

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Toxicity

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The level at which exposure to a substance becomes harmful.

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Acceptable Macronutrient Distribution Ranget (AMDR)

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A healthy range of intakes for the energy-containing nutrients (carbohydrates, proteins, fats) in your diet, designed to meet your nutrient needs and help reduce the risk of chronic diseased.

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Estimated Energy Requirement (EER)

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The amount of daily energy needed to maintain a healthy body weight and meet energy (calorie) needs based on age, gender, height, weight, and activity level.

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Dietary Guidelines for Americans

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Guidelines published every five years that provide dietary and lifestyle advice to healthy individuals over the age of 2 to maintain good health and prevent chronic disease.

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Food Guidance Systems

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Visual diagrams that provide a variety of food recommendations to help create a well balanced diet.

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My pyramid

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A food guidance system that illustrates the recommendations in the Dietary Guidelines for Americans and the Dietary Reference Intakes (DRI's) nutrient goals.

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Proportionality

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The relationship of one entitiy to another. Grains, fruits, and vegetables should be consumed in a higher proportion than oils and meats in the diet.

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Nutrient Density

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The amount of nutrients per calorie in a given food . Nutrient-dense foods provide more nutrients per calorie than less nutrient-dense foods.

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Energy Density

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A measurement of the calories in a food compared with the weight (grams) of the good.

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Discretionary Calorie Allowance

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Calories left over in the diet once all nutrient needs have been met from the basic food groups.

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Exchange Lists for Meal Planning

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A grouping of foods, in specific portions, according to their carbohydrate, protein, and fat composition to ensure that each food in the group contributes a similar amount of calories per serving.

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Nutrition Facts Panel

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The area on the food label that provides a uniform listing of specific nutrients obtained in one serving of the food.

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Daily Values (DV)

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Established reference levels of nutrients, based on a 2,000-calorie diet, that are used on food labels.

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Nutrient Content Claims

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Claims on the label that describe the level or amount of a nutrient in a food product.

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Health Claims

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Claims on a label that describe the relationship btw a food or dietary compound and a disease or health-related condition.

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Structure/function claims

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Claims on the label that describe how a nutrient or dietary compound affects the structure or function of the human body.

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Hunger

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The physical need for food

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Thirst

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The physical need for water

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Appetie

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The psychological desire to eat or drink

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Electrolytes

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Charged particles (positive or negative). Vomiting and diarrhea cause the loss of electrolytes from your body.

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Gastrointestinal (GI) Tract

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Body area containing the organs of the digestive tract. It extends from the mouth to the anus.

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Digestive Process

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The breakdown of foods into absorbable components using mechanical and chemical means

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Enzymes

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Substances that produce chemical changes or catalyze chemical reactions.

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Lumen

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The interior of the digestive tract, through which food passes.

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Mechanical Digestion

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Breaking food down through chewing and grinding, or moving it through the GI tract with peristalsis.

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Peristalsis

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The forward, rhythmic motion that moves food through the digestive system. Peristalsis is a form of mechanical digestion because it influences motion, but it does not add chemical secretions.

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Chemical Digestion

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Breaking down food with enzymes or digestive juices.

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Absorption

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The process by which digestive nutrients move into the tissues where they can be transported and used by the body's cells.

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Saliva

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Watery fluid secreted by the salivary glands in the mouth. Saliva moistens food and makes it easier to swallow.

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Mucus

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Viscous, slippery secretions found in saliva and other digestive juices.

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Pharynx

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The throat. Passageway for the respiratory (air) and digestive tracts (food and beverages).

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Bolus

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Chewed mass of food

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Epiglottis

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Flap of tissue that protects the trachea whle swallowing.

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Esophagus

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Tube that extends from the throat to the stomach.

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Lower Esophageal Sphincter (LES)

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A circular band of muscel btw the esophagus and the stomach that opens and closes to allow food to enter the stomach.

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Stomach

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Digestive organ that holds food after it's moved down the esophagus and before it is propelled into the small intestine.

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Hydrichloric Acid (HCL)

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A powerful acid made in the stomach that has digestive functions. It also helps to kill microorganisms and lowers the pH in the stomach.

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Gastrin

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A digestive hormone produced in the stomach that stimulates digestive activities and increases motility and emptying.

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Chyme

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A liquid combination of partially digested food, water, HCl and digestive enzymes.

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Pepsin

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A digestive enzyme produced in the stomach that breaks down protein.

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Pyloric Sphincter

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Sphincter in the bottom of the stomach that separtes the pylorus from the duodenum of the small intestine.

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Small Intestine

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Comprised of the duodenum, jujunum, and ileum, the small intestine is the longest part of the GI tract. Most of the digestion and absorption occurs in the small intestin.

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Segmentation

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A "sloshing" moton that thoroughly mixes chyme with the chemical secretions of the intestine.

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Pendular Movement

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A constrictive wave that involves both forward and reverse movements pf chyme and enhances nutrient absorption.

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Villi

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Projections on the wall fo the small intestine that increase the surface area over which nutrients can be absorbed. Villi are in turn covered with microvilli, which increase the surface area even more.

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Illeoceal Sphincter

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Gateway btw the end of the small intestine and the beginning of the large intestine. The sphincter prevents backflow of fecal contents from the large intestine into the small intestine.

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Larege Intestine

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Final organ of the GI tract. It consists of the cecum, apendix, colon, and rectum.

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Stool (feces)

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Waste products that are stored in the large intestine and then execreted from the body. Consists mostly of bacteria, sloughed-off gastrointestinal cells inorganic matter, water, unabsorbed nutrients, food residue, undigested fibers, fatty acids, mucus, and remnants of digestive fluids.

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Rectum

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The lowest part of the large intestine, continuous with the sigmoid colon and the anus.

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Hormones

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Chemical substances that regulate, initiate, or direct cellular activity.

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Bile

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A greenish-yellow fluid made in the liver abd concentrated and store in the gallbladder. It helps emulsify fate and prepare it for digestion.

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Liver

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The largest gland of the body. It aids in digestive activity and is responsible for metabolism of nutirents, detoxification of alcohol, and some nutrient storage.

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Pancreas

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Accessory orgain of diestion that produces hormones and enzymes. It's connected to the duodenum via the bile duct.

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Dysphagia

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Difficult swallowing

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Heartburn

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A burning sensation originating in the esophagus. Heartburn is usually caused by the reflux of gastric contents from the stomach into the esphagus. Chronic heartburn can lead to gastroesophageal reflux disease (GERD)

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Gastroenteritis

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Formal term for "stomach flu". Caused by a virus or bacteria and results in inflammation of the stomach and/or intestines.

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Peptic ulcers

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Sores, erosions, or breaks in the mucosal lining of the stomach

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Gallstones

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Small, hard, crystalline structures fromed in the gallbladder or bile duct duw to abnormal thick bile.

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Flatulence

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Production of excessive gas in the stomach or intestines.

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Constipation

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Difficulty in passing stools

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Diarrhea

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Frequent, loose, watery stools.

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Hemorrhoids

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Swelling in the veins of the rectum and anus.

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Irritable Bowel Syndrome (IBS)

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A functional disorder that involves changes in colon rhythm.

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Celiac Disease

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An illness of the small intestine that involves the inability to digest the protein gluten.

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Gluten Intolerance

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A sensitivity to the protein gluten, wchich is found in wheat and other grains. Symptoms include stomachaches, diarrhea,bloating, and tiredness.

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Crohn's Disease

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An inflammatory bowel disease.