Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
19 Cards in this Set
- Front
- Back
|
nutrition |
the study of foods and health |
|
|
1. Food is the basic need of humans |
need enough food and the right kinds of food for optimal health |
|
|
2. Food provides energy and other substances needed to grow |
~we all need the same nutrients but in different amounts
|
|
|
food secutiy |
access at all times to a sufficient supply of nutritious foods |
|
|
food insecurity |
limited or uncertain availability of nutritious foods |
|
|
calorie |
a unit of measure of the amount of energy in a food |
|
|
phytochemicals |
biologically active substances when in the body |
|
|
antioxidants |
protect plant cells and in some cases human cells from damage that can make them susceptible to disease |
|
|
essential nutrients |
nutrients that the body cannot generally produce or produce in sufficient quantity -required in diet
(i.e. vitamin A, iron, calcium) |
|
|
nonessential nutrients |
nutrients used for growth and health that can be manufactured by the body from the food in our diet
(i.e. cholesterol, creatine) |
|
|
3. Health problems related to nutrition originate in the cells |
cells = building block of tissues, organs, systems |
|
|
metabolism |
the chemical changes that take place in the body |
|
|
4. Poor nutrition can result from both inadequate and excessive levels of nutrient intake |
-inadequate dietary intake -impaired cellular function -long term impairment of health |
|
|
5. Humans have adaptive mechanisms for managing fluctuations in nutrient intake |
~low calorie intake will result in the bodies lowered capacity to do work |
|
|
6. Malnutrition can result from poor diets and from disease states, genetic factors, or combinations of these factors |
a |
|
|
7. Some groups of people are at higher risk of becoming inadequately nourished than others |
-women who are pregnant or breastfeeding -people recovering from an illness |
|
|
8. Poor nutrition can influence the development of certain chronic diseases |
a |
|
|
9. Adequacy, variety, and balance are key characteristics of healthful diets |
a |
|
|
10. There are no "good" or "bad" foods |
a |
