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Ch 2 Nutrition Needs
Chapter 2: Nutritional Needs Vocabulary
| Question | Answer |
|---|---|
| Nutrition | the study of how the body uses food |
| Malnutrition | poor nutrition over an extended period, which can be caused by an inadequate diet or the body’s inability to use the nutrients taken in |
| Nutrient | chemical substance in food to help maintain body functions |
| Deficiency disease | illness caused by the lack of a sufficient amount of a nutrient |
| Carbohydrate | one of the six basic types of nutrients that is the body’s chief source of energy |
| Glucose | monosaccharide that serves as a source of energy for all body cells and tissues |
| Fiber | complex carbohydrate found in plants not digested by human beings, which serves as a main source of bulk in the diet |
| Fat | one of 6 basic types of nutrients; important energy source |
| Fatty acid | chemical chain containing carbon, hydrogen, and oxygen that is the basic component of all lipids |
| Hydrogenation | process by which hydrogen is chemically added to an unsaturated fatty acid, which is used to make liquid oils into solid fats |
| Cholesterol | fatlike substance that occurs naturally in the body and is found in every cell, but occurs only in foods of animal origin |
| Protein | one of 6 basic types of nutrition that is required for growth, repair, and maintenance of every body cell |
| Amino acid | chemical compound that serves as a building block of proteins |
| Kwashiorkor | disease resulting in extreme protein deficiency, characterized by discolored skin, stunted growth, body sores, bulging abdomen, listlessness, and lack of energy |
| Vitamin | one of six basic nutrients, complex organic substance needed in small amounts for normal growth, maintenance, and reproduction |
| Fat-soluble vitamin | vitamin that dissolves in fats and stored in fatty tissue |
| Water-soluble vitamin | vitamin that dissolves in water and is not stored in the body |
| Supplement | nutrient product added to diet |
| Night-blindness | condition from vitamin A deficiency, characterized by a reduced ability to see in dim light Rickets |
| Dietary antioxidant | substance in foods that significantly reduces harmful effects of oxygen on normal body functions |
| Scurvy | disease from vitamin C deficiency, characterized by bleeding gums, loss of teeth, and internal bleeding |
| Beriberi | disease of the nervous system resulting from thiamin deficiency, characterized by numbness in ankles and legs followed by severe cramping and paralysis |
| Pellagra | disease resulting from niacin deficiency, characterized by skin rash, abdominal pain, diarrhea, dementia, and paralysis |
| Anemia | condition from deficiencies of various nutrients, reduced number of red blood cells in blood stream |
| Mineral | one of 6 basic nutrients, inorganic substance that becomes part of bones, tissue, and body fluids |
| Macro-mineral | mineral needed in the diet in amounts more than 100 milligrams or more per day |
| Trace element | mineral needed in the diet in amounts less than 100 milligrams per day |
| Osteoporosis | condition resulting from calcium deficiency, brittle bones |
| Hypertension | high blood pressure |
| Goiter | visible enlargement of thyroid gland resulting from iodine deficiency |
| Digestion | bodily process of breaking food down into smaller compounds the body can use |
| Absorption | process of taking nutrients into the body and making them part of the body |
| Peristalsis | wave-like movement produced by the contracting of longitudinal and circular muscle fibers |
| Saliva | mucus-and enzyme-containing liquid secreted by the mouth that makes food easier to swallow and begins to break down starches |
| Metabolism | chemical processes that take place in cells after the body absorbs nutrients |
| Basal metabolism | amount of energy human body needs to stay alive and carry on vital processes |
| Calorie | unit used to measure energy value of foods |
Created by:
AmyMurrell
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