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Nutrition
Chapter 1
| Question | Answer |
|---|---|
| Food | the plants and animals we consume |
| nutrition | the science that studies food and how food nourishes our body and influences our health |
| chronic diseases | diseases that come on slowly and can persist for years often despite treatment |
| wellness | a multidimensional active process by which people make choices that enhance their lives. |
| nutrients | chemicals found in foods that are critical to human growth and function |
| organic | a substance or nutrient that contains the elements carbon and hydrogen |
| inorganic | a substance or nutrient that does not contain carbon and hydrogen |
| macronutrients | nutrients that our body need in relatively large amounts to support normal function and health. Carbohydrates, fats and proteins are energy-yeilding macronutrients. |
| 6 group of nutrients | carbohydrates, fats and oils, protiens, vitamins, minerals, water |
| kilocalorie | the amount of heat required to raise the temperature of 1 kilogram(2.2 pounds) of water by 1 degree |
| pellegra is caused by a deficiency of | niacin |
| Name the fat soluble vitamins | A D E and K |
| Water soluble | C B vitamins (thiamin, ribovlavin, niacin, vitamin b6 b12 pantothenic acid biotin and folate |
| major minerals | calcium phosphate,, sodium, potassium, chloride, magnesium, sulfur |
| trace | iron, zinc , copper, manganese, fluoride, chromium, selenium , iodine, molybdenum |
| carbohydrates | the primary fuel source for our body, particularly for our brain and physical exercise |
| fats | important energy source for our body at Rest and during low intensity exercise |
| proteins | the ONLY macronutrient that contains NITROGEN, the basic building blocks of proteins are amino acids |
| micronutrients | nutrients needed in relatively small amounts to support normal health and body functions. Vitamins and minerals are nutrients |
| vitamins | organic compounds that assist in the regulation of many body processes and he maintenance of many body tissues. Also refers to the assembly . of smaller units into larger compounds. |
| metabolism | Chemical reactions by which compounds , carbs, fats, and protiens are broken . down into smaller units the body can use. |
| fat-soluble vitamis | vitamins that are not soluble in water but are soluble in fat. A D E k |
| water-soluble vitamins | vitamins that are soluble in water include C and the B vitamins |
| minerals | inorganic elements that assist in the regulation of many body processes and the maintenance of many body tissues |
| major minerals | minerals we need to consume in amounts of at least 100 mg per day and of which the total amount our body is at least 65 g |
| trace minerals | minerals we need to consume in the amounts of at least 100mg per day and which the total body weight is less than 5 g |
| scientific method | the standardized multistep process scientists use to examine evidence and test hypothesis |
| hypothesis | an educated guess as to why a phenomenon occurs |
| theory | a conclusion , or scientific consensus , drawn from repeated experiments |
| Epidemiological studies | studies that examine patterns of health and disease in defined populations |
| prevalence | the percentage of the population that is affected with a particular disease at a given time |
| incidence | the rate of new or newly diagnosed within a period of time |
| observational studies | studies that indicate relationships between nutrition habits, disease trends, and other health phenomena of a large populations of humans |
| case controls studies | observational studies that compare groups with and without conditions, allowing researchers to gain a better understanding of factors tat may influence disease |
| clinical trials | tightly controlled experiments in which and intervention is given to determine its effect on a certain disease or health condition |
| placebo | an imitation treatment having no active ingredient that is sometimes used in a clinical trial |
| conflict of interest | a situation n which a person is in a position to derive a personal benefit and unfair advantage from actions or decisions made in their offica capacity |
| quackery | the promotion of an unproven remedy, such as a supplement or other product or service usually by someone unlicensed and untrained |
| EAR | Estimated Average requirement is the average dailu intake level estimated to meet the needs of HALF the people in a certain group. Scientist use it to calculate RDA |
| RDA | The recommended Dietary Allowance is the average daily intake level estimated to meet the needs of nearly ALL the people in a certain . group. |
| AI | The adequate intake is the average daily intake assumed . to be adequate. Used when EAR cannot be determined. Aim for this if there is no RDA |
| UL | the Tolerable upper limit is the highest average daily intake likely to pose no health risk. Do not exceed this |
| AMDR | The acceptable Macronutrient Distribution Range is the recommended range of carbohydrate, fat, and protein intake expressed as a percentage of total energy |
| EER | The Estimated Energy Requirement is the average daily energy intake predicted to meet t he needs of . healthy adults. |
| RD | A professional designation that requires a minimum of a bachelors degree in nutrition, completion of a supervised clinical exp and a passing grade on a national exam with Academy of Nutrition and Dietetics. |
| NIN | National Institute of Health the worlds leading research . and the focal point of medical research for the USA |
| CDC | Centers of Disease Control and Prevention the leading FEDERAL agency in the US that PROTECTS the health and SAFETY of [people |
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