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nutrition 1 and 2
chapter 1 and 2 in nutriotion
| Question | Answer |
|---|---|
| Nutrition | The science of foods and nutrients and other substances they contain and their action on the body |
| foods | products derived from plants or animals that can be taken into the body to yield energy and nutrients for the maintenance of life |
| diet | the foods and beverages a person eats and drinks |
| food choices (10) | personal preferences, habits, ethnic heritage or tradition, social interactions, availability convenience and economy, positive and begative assocations, emotional comfort, values, body weight and image, nutrition and health benefits |
| functional foods | foods that contain physiologically active compounds that provide health benefits beyond their nutrient contributions |
| phytochemicals | non-nutrient compounds found in plant derived foods that have biological activity in the body |
| inorganic | not containing carbon or pertaining to living things |
| organic | substances or molecules containing carbon, carbon-bonds, or carbon hydrogen bonds |
| essential nutrients | nutrients a person must obtain from food because the body cannot make them in sufficient quantity |
| energy-yielding nutrients (3) | carbohydrate, fat, protein |
| calories | units by which energy is measured, measured in kilocalories 1000 calories or kcalories |
| energy | the capacity to do work |
| nutrients | chemical substances obtained from food and used int eh body to provide energy, structural materials and supports growth maintenance and repairs the body |
| energy density | a measure of the energy a food provides relative to the amount of food |
| vitamins | organic, essential nutrients required in small amounts by the body for health |
| minerals | inorganic elements. some minerals are essential nutrients required in small amounts by the body for health |
| genome | the full complement of genetic material |
| nutritional genomics | the science of how nutrients affect the activities of genes |
| blind experiemtn | an experiment in which the subject doesn't know whether they are the control or experimental group. |
| control group | a group of individuals similar in all respect to the experimental group except the medication they are not recieving |
| correlation | a simultaneous increase decrease or change in two variables...if a increases then b also increases. |
| double blind study | when neither individual or experiementer knows who is in which group, control or experiemental |
| hypothesis | an unproven statement that tentatively explains the relationships between two or more variables |
| peer review | a process in which a panel of scientists rigorously evaluates a research study to assure that the scientific method was followed |
| placebo | an inert harmeless medication given to provide comfror an dhope |
| placebo effect | a change that occures in reponse to expectations in the effectiveness of a treatment that has no actual medication. |
| randomization | a process of choosing the members of the experiemental and control group without bias |
| replication | repeating an experiment and getting the same result |
| subjects | the people or animals participating in a research project |
| validity | having the quality of being founded on fact or evidence |
| variables | factors that change |
| dri | dietary reference intakes |
| requirement | the lowest continuing intake of a nutrient that will maintain a specified criterion of adequacy |
| ear | estimated average requirement |
| rda | recomended dietary allowance |
| deficent | the amount of a nutrient below which almost all healthy people can be expected to experience deficeny symptoms |
| adequate intake | the average daily amount of a nutrient that appears sufficient to maintain a specified criterion. |
| ul | tolerable upper intake level, the most daily amount of a nutrient that one can safely take |
| eer | estimated energy requirement |
| amdr | acceptable macro nutrient distribution ranges |
| malnutrition | any condition caused by excess or deficient food energy or nutrientintake |
| undernutrition | deficient evergy or nutrients |
| overnutrition | excess energy or nutrients |
| nutrition assessment | a comprehensive analysis of a persons nutrition status. |
| nutrition assessment uses... | historical information, anthropometirc data, physical examinations, laboratory tests, |
| overt | open and easy to observe |
| primary deficiency | a nutrient deficiency caused by inadequate dietary intake of a nutrient |
| subclinical deficiency | a deficiency in the early stages before the outward signs have appeared |
| chronic diseases | diseases characterized by a slow progression and long duration |
| adequacy | providing all the essential nutrients, fiber and energy |
| balance | providing foods in proportion to each other in proportion to the body's needs |
| kcalorie control | management of food energy intake |
| nutrient density | a measure of the nutrients a food provides relative to the energy it provides |
| empty-kcalorie foods | foods that contribute energy but lack protein, vitamins, and minerals |
| moderation | providing enough buyt not too much of a substance |
| variety | eating a wide selection of foods within and among the major food groups |
| legumes | plants of the bean and pea family with sds that are rich in protein compared with other plant derived foods. |
| exchange lists | diet planning tools that organize foods by their proportions of carbohydrate, fat and protein |
| processed foods | foods that have been treated to change their physical, chemical, microbiological or sensory proporties |
| fortified | the addition of nutrients that were either not present or present in small amounts to correct a widespread problem. |
| refined | process by which the course parts of a food are removed |
| enriched | the addition to a food of nutrition that were lost during processing |
| textured vegetable protein | processed soybean protein used in vegetarian products such as soy burgers |
| imitation foods | foods that substitute for and resemble another foods but are nutritionally inferior |
| food substitutes | foods that are designed to replace other foods |
| daily values | reference values developed by the fda specifically for use on food labels |
| health claims | statements that characterize the relationship between a nutrient in a food and a disease. |
| structure-function cliams | statements that characterize the relationship between a nutrient or other substance in a food and its role in the body |
| fruits high in nutrient density | apples, apricots , avocados, bananas, blueberries, cantaloupe, cherries, grapefuit |
| fruits low in nutrient density | canned or frozen fruit in syrup, juices, punches, fruit drinks with added sugars |
| veggies high in nutrient density | dark green veggies, orange and deep yellow veggies, legumes (black beans, black-eyed peas, garbanzo beans, tofu, split peas), starchy veggies (green peas, lima beans potatoes), artichokes, asparagus, banoo shoots, bean sprouts, beets |
| veggies low in nutrient density | baked beans, candied sweet potatoes, french fries, refried beans |
| grains high in nutrient density | whole grains, enriched bagels breads, pastas pretzels, rice tortillas |
| grains low in nutrient density | biscuits, cakes, cornbread, crackers, croissants, doughnuts |
| meats high in nutrient density | poultry, fish, shellfish, legumes, eggs, lean meat game birds |
| meats low in nutrient density | bacon, bajked beans, fried meat, fish tofu, ground meat |
| milks high in nutrient density | fat free milk and butter milk cheeses, cottages cheese |
| milks low in nutrient density | 1% 2% or whole milk and milk products |
| oils | all good, liquid vegetable oils are good and olive avocado oils are also good |
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