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Nutrition Ch 1-4 &7
| Term | Definition |
|---|---|
| Database | a comprehensive collection of related information organized for convenient access. |
| Bioinformatics | an interdisciplinary field that uses computer science and information technology to develop and improve techniques to make it easier to acquire, store, organize, retrieve, and use complex biological data. |
| Genomics | an area of genetics that studies all genes in cells or tissues at the DNA and messenger RNA (mRNA) level. |
| Nutrigenetics | the interaction between dietary components and the genome and the resulting changes in proteins and other substances that impact gene expression. |
| Epigenomics | the impact of diet on changes in gene expression without changing the DNA sequence. |
| Biomarker | a measurable biological molecule found in blood, other body fluids, or tissues that is a sign of normal or abnormal process or of a condition or disease. |
| Malnutrition | literally, bad nutrition. In practice malnutrition refers specifically to protein-calorie undernutrition. |
| Nutrition Screening | a quick look at a few variables to judge a client's relative risk for nutritional problems. |
| Nutrition Assessment | an in-depth analysis of a person's nutritional status. |
| Carbohydrates | a class of energy-yielding nutrients that contain only carbon, hydrogen, and oxygen. hence the common abbreviation of CHO. |
| Simple Sugars | a classification of carbs that includes monosaccharides and disaccharides; commonly referred to as sugars. |
| Complex Carbs | a group name for starch, glycogen, and fiber; composed of long chains of glucose molecules. |
| Monosaccharide (glucose, fructose, galactose) | single (mono) molecules of sugar (saccharide); the most common monosaccharides in foods are hexoses that contain six carbon atoms. |
| Disaccharide (sucrose, maltose, lactose) | "double sugar" composed of two (di) monosaccharides. |
| Polysaccharides (starch, glycogen, fiber) | carbohydrates consisting of many (poly) sugar molecules. |
| Starch | the storage form of glucose in plants. |
| Glycogen | storage form of glucose in animals and humans. |
| Insoluble fiber | nondigestible carbs that absorb but do not dissolve in water. |
| Soluble fiber | nondigestible carbs that dissolve to a gummy viscous texture. |
| Dietary fiber | carbs and lignin that are natural and intact components of plants that cannot be digested by human enzymes. |
| Functional fiber | as proposed by the Food and Nutrition Board, functional fiber consists of extracted or isolated nondigestible carbs that have beneficial physiologic effects in humans. |
| Total fiber | total fiber = dietary fiber + functional fiber. |
| Added sugars | caloric sugars and syrups added to foods during processing or preparation or consumed separately; do not include sugars naturally present in foods, such as fructose in fruit and lactose in milk. |
| Whole grains | contain the entire grain, or seed which includes the endosperm, bran, and germ. |
| Phytonutrients | also known as phytochemicals, are bioactive, nonnutrient plant compounds associated with a reduced risk of chronic diseases. |
| Refined grains | consists of only the endosperm (middle part) of the grain and therefore do not contain the bran and germ portions. |
| Enrichment | adding back certain nutrients (to specific levels) that were lost during processing. |
| Fortified | adding nutrients that are not naturally present in the food or were present in insignificant amounts. |
| Endosperm | storage site for starch; main source of flour. |
| Germ | embryo that will sprout into another plant if fertilized. |
| Bran | outer layer that protects the rest of the kernel from sunlight, pests, water, and disease. |
| Satiety | the feeling of fullness and satisfaction after eating. |
| Gut microbiota | also known as gut flora, is the collective term for the microorganisms that inhabit the gut. |
| Postprandial | following a meal. |
| Glycemic response | the effect a food has on the blood glucose concentration; how quickly the glucose level rises, how high it goes, and how long it takes to return to normal. |
| Glycemic index | a numeric measure of the glycemic response of 50g of a food sample; the higher the number, the higher the glycemic response. |
| Glycemic load | a food's glycemic index multiplied by the amount of carbs it contains to determine impact on blood glucose levels. |
| Ketone bodies | intermediate, acidic compounds formed from the incomplete breakdown of fat when adequate glucose is not available. |
| Polyols | sugar alcohols produced from the fermentation or hydrogenation of monosaccharides or disaccharides; most originate from sucrose or glucose and maltose in starches. |
| Nonnutritive sweeteners | synthetically made sweeteners that provide minimal or no carbs and calories; also known as artificial sweeteners. |
| Acceptable daily intake (ADI) | the estimated amount of a food additive that a person can safely consume every day over a lifetime without risk. |
| Intravascular | within blood vessels. |
| Intracellular | within cells. |
| Interstitial | between cells. |
| Edema | the swelling of body tissues secondary to the accumulation of excessive fluid. |
| Denatured | an irreversible process in which the struture of a protein is disrupted, leading to partial or complete loss of function. |
| Globular | spherical. |
| Protein digestibility | how well a protein is digested to make amino acids available for protein synthesis. |
| Macronutrients | nutrients required by the body in large amounts (gram quantities); namely, carbohydrate, protein, and fat. |
| Kwashiorkor | a type of (protein energy malnutrition) resulting from a deficiency of protein or infections. |
| Marasmus | a type of (protein energy malnutrition) resulting from severe deficiency or impaired absorption of calories, protein, vitamins, and minerals. |
| Lipids | a group of water-insoluble, energy-yielding organic compounds composed of carbon, hydrogen, and oxygen atoms. |
| Triglycerides | a class of lipids composed of a glycerol molecule as its backbone with three fatty acids attached. |
| Fatty acids | organic compounds composed of a chain of carbon atoms to which hydrogen atoms are attached. An acid group (COOH) is attached at one end, and a methyl group (CH3) at the other end. |
| Glycerol | a three-carbon atom chain that serves as the backbone of triglycerides. |
| Saturated fatty acids | fatty acids in which all the carbon atoms are bonded to as many hydrogen atoms as they can hold so no double bonds exist between carbon atoms. |
| Unsaturated fatty acids | fatty acids that are not completely saturated with hydrogen atoms, so one or more double bonds form between two carbon atoms. |
| Monounsaturated fatty acids | fatty acids that have only one double bond between two carbon atoms. |
| Polyunsaturated fatty acids | fatty acids that have two or more double bonds between carbon atoms. |
| Low density lipoprotein cholesterol (LDL) | the major class of atherogenic lipoproteins that carry cholesterol from the liver to the tissues. |
| Omega-3 fatty acid | an unsaturated fatty acid whose endmost double bond occurs three carbon atoms from the methyl end of its carbon chain. |
| Omega-6 fatty acid | an unsaturated fatty acid whose endmost double bond occurs six carbon atoms from the methyl end of its carbon chain. |
| Essential fatty acids | fatty acids that cannot be synthesized in the body and thus must be consumed through food. |
| Fish oils | a common term for the long chain, poly-unsaturated omega-3 fatty acids EPA and DHA found in the fat of fish, primarily in cold-water fish. |
| Rancidity | the chemical change that occurs when fats are oxidized, which causes an offensive taste and smell and the loss of fat-soluble vitamins A and E. |
| Hydrogenation | a process of adding hydrogen atoms to unsaturated vegetable oils (usually corn, soybean, cottonseed, safflower, or canola oil) |
| Cis fats | unsaturated fatty acids whose hydrogen atoms occur on the same side of the double bond. |
| Trans fats | unsaturated fatty acids that have at least one double bond whose hydrogen atoms are on the opposite sides of the double bond; "trans" means across in Latin. |
| Generally recognized as safe (GRAS) | compounds exempt from the definition of "food additive" because they are generally recognized as safe based on "a reasonable certainty of no harm from a product under the intended conditions of use." |
| Phospholipids | a group of compound lipids that is similar to triglycerides in that they contain a glycerol molecule and two fatty acids. |
| Emulsifier | a stabilizing compound that helps to keep both parts of an emulsion (oil and water mixture) from separating. |
| Sterols | one of three main classes of lipids that include cholesterol, bile acids, sex hormones, the adrenocortical hormones, and vitamin D. |
| Monoglyceride | a glyceride molecule with only one fatty acid attached. |
| Micelles | fat particles encircled by bile salts to facilitate their diffusion into intestinal cells. |
| Chylomicrons | lipoproteins that transport absorbed lipids from intestinal cells through the lymph and eventually into the bloodstream. |
| Marbling | fat deposited in the muscle of meat. |
| Methylmercury | mercury, a neurotoxin, is a heavy metal that occurs naturally in the environment and is released into the air through industrial pollution. It changes to methylmercury when it falls from the air into the water. |
| Calorie | unit by which energy is measured; the amount of heat needed to raise the temp of 1kg of water by 1 degree C. |
| Basal Metabolic Rate (BMR) or Basal Energy Expenditure (BEE) | the amount of calories expended in a 24 hour period to fuel the involuntary activities of the body at rest and after a 12 hour fast. |
| Resting Metabolic Rate (RMR) or Resting Energy Expenditure (REE) | the amount of calories expended in a 24 hour period to fuel the involuntary activities of the body at rest. |
| Thermic Effect of Food | an estimation of the amount of energy required to digest, absorb, transport, metabolize, and store nutrients. |
| Ideal Body Weight | the formula given here is a universally used standard in clinical practice to quickly estimate a person's reasonable weight based on height, even though this and all other methods are not absolute. |
Created by:
Jessica Venyke
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