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61 Cards in this Set
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Nutrition
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the science of foods and the nutrients and other substances they contain, and of their actions, within the body (including ingestion, digestion, absorption, transport, metabolism, and excretion).
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Nutrition
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The social, economic, cultural, and psychological implications of food and eating.
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Foods
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products derived from plants or animals that can be taken into the body to yield energy and nutrients for the maintenance of life and the growth and repair of tissues
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Diet
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the foods and beverages a person eats and drinks
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Functional Foods
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foods that contain physiologically active compounds that provide health benefits beyond their nutrient contributions; sometimes called designer foods or nutraceuticals
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Phytochemicals
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nonnutrient compounds found in plant-derived foods that have biological activity in the body
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Energy
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the capacity to do work
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What type of energy is in food?
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Chemical energy
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How is chemical energy used in the body?
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the body converts chemical energy to mechanical, electrical, or heat energy
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Nutrients
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Chemical substances obtained from food and used in the body to provide energy, structural materials, and regulating agents to support growth, maintenance, and repair of the body's tissues. They may also reduce the risk of some diseases.
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Inorganic
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not containing carbon or pertaining to living things
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Organic
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In chemistry, a substance or molecule containing carbon-carbon bonds or carbon-hydrogen bonds. This definition excludes coal, diamonds, and few carbon-containing compounds that contain only a single carbon and no hydrogen.
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Essential Nutrients
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nutrients a person must obtain from food because the body cannot make them for itself in sufficient quantity to meet physiological needs. Also known as Indispensable nutrients.
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How many nutrients are currently known to be essential to human beings?
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about 40
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Indispensable nutrients
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nutrients a person must obtain from food because the body cannot make them for itself in sufficient quantity to meet physiological needs. Also known as essential nutrients.
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Energy-yielding nutrients
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the nutrients that break down to yield energy the body can use: carbohydrates, fats, and proteins
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calories
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units by which energy is measured
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kilocalories
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unit by which food energy is measured
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Kilocalories
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equals the amount of heat necessary to raise the temperature of 1 kilogram of water 1 degree Celcius.
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What is the popular term for a kilocalorie?
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calorie
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Energy density
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a measure of the energy a food provides relative to the amount of food (kcalories per gram)
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Vitamins
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organic, essential nutrients required in small amounts by the body for health
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Minerals
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inorganic elements; some are essential nutrients required in small amounts by the body for health
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Genome
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the full complement of genetic material (DNA) in the chromosomes of a cell
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Genomics
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The study of genomes
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How many chromosomes make up the human genome?
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46
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Nutritional Genomics
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the science of how nutrients affect the activities of genes and how genes affect the interactions between diet and disease
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Dietary Reference Intakes (DRI)
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A set of nutrient intake values for healthy people in the US and Canada that are used for planning and assessing diets.
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What 4 things make up the DRI?
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1) Estimated Average Requirements (EAR)
2) Recommended Dietary Allowances (RDA) 3) Adequate Intakes (AI) 4) Tolerable Upper Intake Levels (UL) |
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Requirement
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the lowest continuing intake of a nutrient that will maintain a specified criterion of adequacy
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Estimated Average Requirement (EAR)
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The average daily amount of a nutrient that will maintain a specific biochemical or physiological function in half the healthy people of a given age and gender group.
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Recommended Dietary Allowance (RDA)
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The average daily amount of a nutrient considered adequate to meet the known nutrient needs of practically all healthy people; a goal for a dietary intake by individuals.
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Deficient
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The amount of a nutrient below which almost all healthy people can be expected, over time, to experience deficiency symptoms.
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Adequate Intake (AI)
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the average daily amount of a nutrient that appears sufficient to maintain a specified criterion; a value used as a guide for nutrient intake when an RDA cannot be determined.
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Tolerable Upper Intake Level (UL)
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the maximum daily amount of a nutrient that appears safe for most healthy people and beyond which there is an increased risk of adverse health effects.
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Estimated Energy Requirment (EER)
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the average dietary energy intake that maintains energy balance and good health in a person of a given age, gender, weight, height, and level of physical activity
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Acceptable Macronutrient Distribution Ranges (AMDR)
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ranges of intakes for the energy nutrients that provide adequate energy and nutrients and reduce the risk of chronic diseases
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Malnutrition
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any condition caused by excess or deficient food energy or nutrient intake or by an imbalance of nutrients
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Undernutrition
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Deficient energy or nutrients
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Overnutrition
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excess energy or nutrients
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Nutrient Assessment
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a comprehensive analysis of a person's nutrition status that uses health, socioeconomic, drug, and diet histories; anthropometric measurements; physical examinations; and laboratory tests
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Anthropometric
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relating to measurement of the physical characteristics of the body, such as height and weight
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Overt
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out in the open and easy to observe
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Primary Deficiency
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A nutrient deficiency caused by inadequate dietary intake of a nutrient
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Secondary Deficiency
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A nutrient deficiency caused by something other than an inadequate intake such as a disease condition or drug interaction that reduces absorption, accelerates use, hastens excretion, or destroys the nutrient
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Subclinical Deficiency
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A deficiency in the early stages, before the outward signs have appeared
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Covert
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hidden, as if under covers
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Healthy People
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A national public health initiative under jurisdiction of the US Department of Health and Human Services (DHHS) that identifies the most significant preventable threats to health and focuses efforts toward eliminating them
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Chronic Disease
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Diseases characterized by a slow progression and long duration. Examples include heart disease, cancer, and diabetes
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Risk Factor
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A condition or behavior associated with an elevated frequency of a disease bu not proved to be causal.
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Name 6 leading risk factors for chronic disease.
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1) Obesity
2) Cigarette smoking 3) High blood pressure 4) High blood cholesterol 5) Physical inactivity 6) Diet high in saturated fats and low in vegetables, fruits, and whole grains |
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Name some reasons why people select the foods they do.
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1) personal preference, 2) habit, 3) ethnic heritage or tradition, 4) social interactions, 5) availability, convenience and economy, 6) positive and negative associations, 7) emotional comfort, 8) values, 9) body weight and image, 10) nutrition and health benefit
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This class of nutrients are made up of Carbon, Hydrogen, Oxygen, and Nitrogen.
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Protein
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These classes of nutrients are made up of Carbon, Hydrogen, and Oxygen
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Carbohydrates, Lipids, Proteins, and Vitamins
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How many kCals are there in a gram of Carbohydrate?
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4 kcal
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How many kCals are there in a gram of Fat?
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9 kcal
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How many kCals are there in a gram of Protein?
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4 kcal
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How many kCals are there in a gram of alcohol?
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7 kcal
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Name two major groups of research studies that are common in nutritional research.
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Epidemiological studies and Experimental studies (lab based or human clinical trials)
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What 4 things are included in a nutritional assessment of an individual?
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1) historical information
2) anthropometric data 3) physical examination 4) laboratory tests |
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Name several red flags of nutrition quackery.
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1) Satisfaction guaranteed, 2) quick and easy fixes, 3) natural, 4) one product does it all, 5) time tested, 6) paranoid accusations, 7) personal testimonials, 8) meaningless medical jargon
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