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nutrition
chapter 1
| Term | Definition |
|---|---|
| nutrition | A science that studies the interactions between living organisms and food. |
| nutrients | Substances in foods that provide energy and structure and help regulate body processes. |
| processed food | A food that has been specially treated or changed from its natural state either at home or in a processing plant. |
| essential nutrient | A nutrient that must be provided in the diet because the body either cannot make it or cannot make it in suffi- cient quantities to satisfy its needs. |
| fortified food | Food to which one or more nutrients have been added. |
| enriched grains | Grain products to which specific amounts of thiamin, riboflavin, niacin, and iron have been added. Since 1998 folic acid has also been added to enriched grains |
| dietary supplement | A product intended for ingestion in the diet that contains one or more of the following: vitamins, minerals, plant-derived substances, amino acids, and concentrates or extracts. |
| phytochemical | A substance found in plant foods (phyto- means plant) that is not an essential nutrient but may have health-promoting properties. |
| zoochemical | A substance found in animal foods (zoo- means animal) that is not an essential nutrient but may have health- promoting properties. |
| energy-yielding nutrient | A nutri- ent that can be metabolized to provide energy in the body. |
| macronutrient | A nutrient needed by the body in large amounts. These include water and the energy-yielding nutrients: carbo- hydrates, lipids, and proteins. |
| micronutrient | A nutrient needed by the body in small amounts. These include vitamins and minerals. |
| organic molecule | A molecule that contains carbon bonded to hydrogen. made from living organisms and can be destroyed. |
| inorganic molecule | A molecule that contains no carbon-hydrogen bonds. |
| kilocalorie (kcalorie, kcal) | The unit of heat used to express the amount of energy provided by foods. It is the amount of heat required to raise the temperature of 1 kg of water 1 degree Celsius (1 kcalorie = 4.18 kjoules). |
| kilojoule (kjoule, kJ) | A unit of work that can be used to express energy intake and energy output. It is the amount of work required to move an object weighing 1 kg a distance of 1 m under the force of gravity (1 kjoule = 0.24 kcalorie). |
| homeostasis | A physiological state in which a stable internal body environment is maintained. |
| metabolism | The sum of all the chemical reactions that take place in a living organism. |
| malnutrition | Any condition resulting from an energy or nutri- ent intake either above or below that which is optimal. |
| undernutrition | Any condition resulting from an energy or nutrient intake below that which meets nutritional needs. |
| overnutrition | Poor nutritional status resulting from an energy or nutrient intake in excess of that which is optimal for health. |
| genes | Units of a larger molecule called DNA that are responsible for inherited traits. |
| nutritional genomics or nutrigenomics | The study of how diet affects our genes and how individual genetic variation can affect the impact of nutrients or other food components on health. |
| nutrient density | An evaluation of the nutrient content of a food in comparison to the calories it provides |
| scientific method | The general approach of science that is used to explain observations about the world around us. |
| hypothesis | An educated guess made to explain an observation or to answer a question. |
| theory | An explanation based on scientific study and reasoning. |
| epidemiology | The study of the interrelationships between health and disease and other factors in the environment or lifestyle of different populations. |
| correlation | Two or more factors occurring together. |
| case-control study | A type of observational study that com- pares individuals with a particu- lar condition under study with individuals of the same age, sex, and background who do not have the condition. |
| human intervention study or clinical trial | A study of a population in which there is an experimental manipulation of some members of the population; observations and measurements are made to determine the effects of this manipulation. |
| experimental group | In a scientific experiment, the group of participants who undergo the treatment being tested. |
| control group | In a scientific exper- iment, the group of participants used as a basis of comparison. They are similar to the participants in the experimental group but do not receive the treatment being tested. |
| depletion-repletion study | A study that feeds a diet devoid of a nutrient until signs of defi- ciency appear and then adds the nutrient back to the diet to a level at which symptoms disappear. |
| balance study | A study that com- pares the total amount of a nutrient that enters the body with the total amount that leaves the body. |
| variable | A factor or condition that is changed in an experimen- tal setting. |
| placebo | A fake medicine or supplement that is indistinguish- able in appearance from the real thing. It is used to disguise the control and experimental groups in an experiment. |
| single-blind study | An experi- ment in which either the study participants or the researchers are unaware of which participants are in a control or an experimen- tal group. |
| double-blind study | An experi- ment in which neither the study participants nor the researchers know which participants are in a control or an experimental group. |
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aleicia_12