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12 Cards in this Set
- Front
- Back
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Nutrition |
The study of nutrients in foods & in the body; sometimes also the study of human behaviors related to food. |
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Nutrients |
Components of food that are indispensable to the body's functioning. They provide energy, serve as building materials, help maintain or repair body parts & support growth. |
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Functional foods |
Whole or modified foods that contain bioactive food components believed to provide health benefits that their nutrients confer. |
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Macronutrients |
Nutrients that provide calories or energy. Needed in large amounts. •Carbs (4cal/g) •Proteins (4cal/g) •Fats (9cal/g) |
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Micronutrients |
Dietary components. Vitamins/minerals. Required in small amounts. |
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Calorie |
A unit of heat used to indicate the amount of energy that foods will produce in the body. |
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Nutrients density. |
Nutrient dense foods give you the most nutrients for the fewest amount of calories. |
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Fortified |
Foods where extra nutrients have been added. Vitamins and minerals are added to certain foods because they may replace some of the nutrients lost during manufacture & storage. (Not originally in the food) |
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Enriched foods |
Nutrients that were lost during food processing have been added back. (Originally were in the food) |
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Which diseases are MOST related to ones diet? |
Heart disease, heart attacks, stroke, high cholesterol, high blood pressure, obesity. Type 2 diabetes, osteoporosis & cancer. |
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What nutrients are energy-yielding? Which are not? |
Carbs, fats, proteins. B-vitamins are not because they do not provide you with a burst of energy. |
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How are vitamins and minerals different? |
Vitamins; organic & can be broken down by heat, air, or acid. Minerals; inorganic and hold on to their chemical structure. |
