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DHO Chapter 11
Nutrition and Diets
| Term | Definition |
|---|---|
| absorption | act or process of sucking up or in; taking in of nutrients |
| anorexia | loss of appetite |
| atherosclerosis | form of arteriosclerosis characterized by accumulation of fats or mineral deposits on the inner walls of the arteries |
| basal metabolic rate | the amount of energy needed to maintain life when the subject is at complete rest |
| bland diet | diet containing only mild-flavored foods with soft textures |
| calorie | unit of measurement of the fuel value of food |
| calorie-controlled diets | diet in which the number and types of carbohydrates are restricted or limited |
| carbohydrates | group of chemical substances including sugars, cellulose, and starches; nutrient that provide the greatest amount of energy in the average diet |
| cellulose | fibrous form of carbohydrate |
| cholesterol | A steroid that forms an essential component of animal cell membranes and acts as a precursor molecule for the synthesis of other biologically important steroids. |
| diabetic ketoacidosis | an unconscious condition caused by an increased level of glucose and ketones in the bloodstream of a person with diabetes mellitus |
| digestion | physical and chemical breakdown of food by the body in preparation for absorption |
| essential nutrients | those elements in food required by the body for proper function |
| fat-restricted diets | diet with limited amounts of fats, or lipids |
| fats | also called a lipid; nutrient that provides the most concentrated form of energy; highest-calorie energy nutrient; overweight |
| hypertension | high blood pressure |
| kilocalorie | unit used to measure the energy value of food |
| liquid diets | include both clear liquids and full liquids. Both are nutritionally inadequate and should be used only for short periods of time |
| low-cholesteroal diet | diet that restricts foods high in saturated fat |
| low-residue diet | diet that limits foods containing large amounts of residue, or indigestibles |
| malnutrition | poor nutrition; without adequate food and nutrition |
| metabolism | the use of food nutrients by the body to produce energy |
| minerals | inorganic substances essential to life |
| nutrition | all body processes related to food; the body's use of food for growth, development, and health |
| nutritional status | the state of one's nutrition |
| osteoporosis | condition in which bones become porous and brittle because of lack or loss of calcium, phosphorus, and other minerals |
| peristalsis | rhythmic; wavelike motion of involuntary muscles |
| protein diets | low and high protein; increasing or decreasing protein depending on the patient |
| proteins | one of six essentials nutrients needed for growth and repair of tissues |
| regular diet | is a balanced diet usually used for the patient with no dietary restrictions |
| sodium-restricted diets | special diet containing low or limited amounts of sodium |
| soft diet | special diet containing only foods that are soft in texture |
| therapeutic diets | diet used in the treatment of disease |
| vitamins | organic substances necessary for body processes and life |
| wellness | state of being in good health; well |
Created by:
mrsdancona
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