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144 Cards in this Set
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is the science that interprets the nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism. |
Nutrition |
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Is any substance consumed to provide nutritional support for an organism |
Food |
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A substance or ingredient that promotes growth, provides energy and maintains life |
Nutrients |
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Any of various neutral compounds of carbon, hydrogen, and oxygen (such as sugars, starches, and celluloses) most of which are formed by green plants and which constitute a major class of animal foods.
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Carbohydrates |
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One of the many substances found in food such as meat, cheese , fish, or eggs, that is necessary for the body to grow and be strong. |
Protein |
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Any of a group of natural substances that are necessary in small amounts for the growth and good health of the body. |
Water |
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Along with proteins and carbohydrates, one of the three nutrients used as energy sources by the body. |
Fats |
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A chemical substance produced in the body that controls and regulates the activity of certain cells or organs |
Hormones |
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iIt is a feeling of fullness over satisfaction |
Satiety value |
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Classification of nutrients |
According to function According to chemical nature According to Essentiality According to concentration |
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Classification of nutrients according to function |
Body building Enegry giving |
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Classification of nutrients acc to function: Body building |
Protein Some vitamin & mineral |
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Why you eat cold foods after extraction |
To promote blood coagulation |
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Pathologic state resulting from a relative or absolute lack of an individual nutrient. |
Specific defiency |
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Study of food in relation to health |
Nutrition |
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Study of food in relation to health |
Nutrition |
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Any substance organic or inorganic, when ingested or eaten nourishes the body , by building and repairing tissues, supplying heat and energy, and regulating body processes |
Food |
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A basic need to sustain life |
Food |
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Contains nutritional or non non-nutritional components |
Food |
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Chemical components needed by the body for one or more of these functions |
Nutrients |
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To provide energy build and repair tissues, and regulate life processes |
Nutrient |
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According to chemical nature |
A. Enzymes and Carbon containing except carbohydrates and cyanide B. Inorganic minerals and water |
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According to chemical nature |
A. Enzymes and Carbon containing except carbohydrates and cyanide B. Inorganic minerals and water |
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Classification of nutrients According to essentiality |
1. Protein 2. Minerals 3. Vitamins 4. Carbohydrates 5. Fats 6. Water |
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Classification of nutrients according to concentrations |
Macronutrients Micronutrients |
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present in the body in large amounts, more than .005% of the total body weight |
Macronutrients |
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all vitamins and minerals measure in milligrams or a fraction of it |
Micronutrients |
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Organic catalyst that are protein in nature and are produced by living cells |
Enzyme |
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Responsible for the chemical reactions in the body for metabolism |
Enzyme |
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hasten chemical reaction without itself undergoing change |
Catalyst |
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Organic substances produced by the special cells of the body which are discharged into the blood to be circulated and brought to specific organs or tissues |
Hormones |
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Condition of the body resulting from utilization of essential nutrients (good, fair, poor) |
Nutritional status |
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Methods of evaluating nutrients |
1. Dietary survey 2. Physiological or instrumental 3. Medical history 4. Clinical examination 5. Biochemical test |
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Evaluates the primary functions of nutritional inadequacy |
Dietary survey |
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Most common instrument in taking weight and height and other data where actual height and weight of the individual is compared with standard tables |
Physiological or instrumental |
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Record of a person's past illness and other complaints of poor physical being which may reveal conditioning factors of the nutritional inadequacy |
Medical history |
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For physical signs and association with malnutrition |
Clinical examination |
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Determine the concentration of a nutrient or its metabolites in blood, plasma, tissues |
Biochemical test |
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The body has adequate supply of nutrients that are efficiently utilized such that growth and good health are maintained tat the highest possible level |
Optimum / Good nutrition |
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The body has adequate supply of nutrients that are efficiently utilized such that growth and good health are maintained tat the highest possible level |
Optimum / Good nutrition |
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Condition of the body resulting from each of one or more essential nutrients or it may be done to an excessive nutrient supply to the point of creating toxic or hormonal effect |
Malnutrition |
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Forms of malnutrition |
Under malnutrition Specific deficiency Over malnutrition Imbalance |
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Pathologic state resulting from the consumption of an inadequate quality of food over an extended period of time. |
Under malnutrition |
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Pathologic state resulting from a relative or absolute lack of an individual nutrient. |
Specific defiency |
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Pathologic state resulting from consumption of an excessive quantity of food, hence calories excess over an extended period of time |
Over malnutrition |
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Pathologic state resulting from a disproportion among essential nutrients with or without absolute deficiency of any nutrient |
Imbalance |
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Types of Malnutrition |
Acute malnutrition Chronic malnutrition Primary malnutrition Secondary malnutrition |
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Related to present state of nutrition and Short duration |
Acute malnutrition |
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● Related to past state of nutrition ● Long duration, months/years |
Chronic malnutrition |
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● Caused by lack of inability of food ● Dietary malnutrition |
Primary malnutrition |
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● Caused by certain conditioning factors other than food ● Condition malnutrition |
Secondary malnutrition |
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Factors of overweight |
Fatty Watery Cellulite |
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Common in males, excess adipose tissue in all areas |
Fatty |
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Common in females, adipose tissue in some areas only |
Watery |
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Inflammation of connective tissues on standing fats which are difficult to remove and sometimes painful |
Cellulite |
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Desirable body weight (DBW) |
Over weight - 100% of DBW Normal weight - 100-110 of DBW Mildly weight - above 75-90% of DBW Moderately underweight : 60-70% of DBW Severely underweight: 50-60% of DBW |
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Compilation of nutrients requirements and allowances quantitatively |
Dietary standard |
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minimum amount needed for a nutrient to attain good health |
Dietary requirement |
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Compilation of nutrients requirements and allowances quantitatively |
Dietary standard |
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minimum amount needed for a nutrient to attain good health |
Dietary requirement |
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minimum requirement of a specific nutrient with a safety margin or margin of safety |
Dietary allowance |
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Table of food with equivalent nutritive value in g,mg, and iu |
Food composition table |
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Compilation of nutrients requirements and allowances quantitatively |
Dietary standard |
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minimum amount needed for a nutrient to attain good health |
Dietary requirement |
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minimum requirement of a specific nutrient with a safety margin or margin of safety |
Dietary allowance |
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Table of food with equivalent nutritive value in g,mg, and iu |
Food composition table |
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Classification of groupings of common foods in terms of equivalent amount of carbohydrates, proteins, and calories of a meal or diet |
Food exchange list |
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Compilation of nutrients requirements and allowances quantitatively |
Dietary standard |
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minimum amount needed for a nutrient to attain good health |
Dietary requirement |
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minimum requirement of a specific nutrient with a safety margin or margin of safety |
Dietary allowance |
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Table of food with equivalent nutritive value in g,mg, and iu |
Food composition table |
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Classification of groupings of common foods in terms of equivalent amount of carbohydrates, proteins, and calories of a meal or diet |
Food exchange list |
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Label of all processed food |
Nutritional labeling |
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Compilation of nutrients requirements and allowances quantitatively |
Dietary standard |
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minimum amount needed for a nutrient to attain good health |
Dietary requirement |
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minimum requirement of a specific nutrient with a safety margin or margin of safety |
Dietary allowance |
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Table of food with equivalent nutritive value in g,mg, and iu |
Food composition table |
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Classification of groupings of common foods in terms of equivalent amount of carbohydrates, proteins, and calories of a meal or diet |
Food exchange list |
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Label of all processed food |
Nutritional labeling |
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Food which contain more nutrients other than calories |
Nutrient density |
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Compilation of nutrients requirements and allowances quantitatively |
Dietary standard |
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minimum amount needed for a nutrient to attain good health |
Dietary requirement |
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minimum requirement of a specific nutrient with a safety margin or margin of safety |
Dietary allowance |
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Table of food with equivalent nutritive value in g,mg, and iu |
Food composition table |
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Classification of groupings of common foods in terms of equivalent amount of carbohydrates, proteins, and calories of a meal or diet |
Food exchange list |
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Label of all processed food |
Nutritional labeling |
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Food which contain more nutrients other than calories |
Nutrient density |
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What compromises of nutrients |
1. Proteins 2. Carbohydrates 3. Water 4. Vitamins 5. Lipids 6. Minerals 7. Fats |
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Compilation of nutrients requirements and allowances quantitatively |
Dietary standard |
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minimum amount needed for a nutrient to attain good health |
Dietary requirement |
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minimum requirement of a specific nutrient with a safety margin or margin of safety |
Dietary allowance |
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Table of food with equivalent nutritive value in g,mg, and iu |
Food composition table |
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Classification of groupings of common foods in terms of equivalent amount of carbohydrates, proteins, and calories of a meal or diet |
Food exchange list |
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Label of all processed food |
Nutritional labeling |
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Food which contain more nutrients other than calories |
Nutrient density |
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What compromises of nutrients |
1. Proteins 2. Carbohydrates 3. Water 4. Vitamins 5. Lipids 6. Minerals 7. Fats |
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Source of nutrients |
Plant source Animal source |
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To prevent gingivitis |
Vitamin C rich food |
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Compilation of nutrients requirements and allowances quantitatively |
Dietary standard |
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vitamin to prevent bleeding |
Vitamin K rich food |
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minimum amount needed for a nutrient to attain good health |
Dietary requirement |
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minimum requirement of a specific nutrient with a safety margin or margin of safety |
Dietary allowance |
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Table of food with equivalent nutritive value in g,mg, and iu |
Food composition table |
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Classification of groupings of common foods in terms of equivalent amount of carbohydrates, proteins, and calories of a meal or diet |
Food exchange list |
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Label of all processed food |
Nutritional labeling |
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Food which contain more nutrients other than calories |
Nutrient density |
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What compromises of nutrients |
1. Proteins 2. Carbohydrates 3. Water 4. Vitamins 5. Lipids 6. Minerals 7. Fats |
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Source of nutrients |
Plant source Animal source |
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To prevent gingivitis |
Vitamin C rich food |
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Compilation of nutrients requirements and allowances quantitatively |
Dietary standard |
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vitamin to prevent bleeding |
Vitamin K rich food |
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Recommended daily allowance of carbohydrates |
60-80% of total meal |
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minimum amount needed for a nutrient to attain good health |
Dietary requirement |
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To prevent gingivitis |
Vitamin C rich food |
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Compilation of nutrients requirements and allowances quantitatively |
Dietary standard |
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vitamin to prevent bleeding |
Vitamin K rich food |
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Recommended daily allowance of carbohydrates |
60-80% of total meal |
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Study of effects on the body when nutritional needs are not met or when there is excessive intake |
Clinical or medical |
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minimum amount needed for a nutrient to attain good health |
Dietary requirement |
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minimum requirement of a specific nutrient with a safety margin or margin of safety |
Dietary allowance |
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Table of food with equivalent nutritive value in g,mg, and iu |
Food composition table |
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Classification of groupings of common foods in terms of equivalent amount of carbohydrates, proteins, and calories of a meal or diet |
Food exchange list |
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Label of all processed food |
Nutritional labeling |
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Food which contain more nutrients other than calories |
Nutrient density |
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What compromises of nutrients |
1. Proteins 2. Carbohydrates 3. Water 4. Vitamins 5. Lipids 6. Minerals 7. Fats |
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Source of nutrients |
Plant source Animal source |
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To prevent gingivitis |
Vitamin C rich food |
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Compilation of nutrients requirements and allowances quantitatively |
Dietary standard |
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vitamin to prevent bleeding |
Vitamin K rich food |
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Recommended daily allowance of carbohydrates |
60-80% of total meal |
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Study of effects on the body when nutritional needs are not met or when there is excessive intake |
Clinical or medical |
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Ways & means of supplying adequate diets in a group of people starting a family or community or nationwide |
Community nutrition or public health nutrition |
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minimum amount needed for a nutrient to attain good health |
Dietary requirement |
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minimum requirement of a specific nutrient with a safety margin or margin of safety |
Dietary allowance |
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Table of food with equivalent nutritive value in g,mg, and iu |
Food composition table |
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Classification of groupings of common foods in terms of equivalent amount of carbohydrates, proteins, and calories of a meal or diet |
Food exchange list |
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Label of all processed food |
Nutritional labeling |
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Food which contain more nutrients other than calories |
Nutrient density |
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What compromises of nutrients |
1. Proteins 2. Carbohydrates 3. Water 4. Vitamins 5. Lipids 6. Minerals 7. Fats |
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Source of nutrients |
Plant source Animal source |
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To prevent gingivitis |
Vitamin C rich food |
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Study of species differences in their nutritional needs |
Comparative nutrition |
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minimum amount needed for a nutrient to attain good health |
Dietary requirement |
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To prevent gingivitis |
Vitamin C rich food |
