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Intro to Nutr
Ch 1
| Term | Definition |
|---|---|
| the science of foods and the nutrients and other substances they contain, and of their ingestion, digestion, absorption, transport, metabolism, interaction, storage, and excretion. | nutrition |
| an awareness and acceptance of one’s own and others’ cultures, combined with the skills needed to interact effectively with people of diverse cultures. | cultural competence |
| compounds in foods (either nutrients or phytochemicals) that alter physiological processes in the body. | bioactive food compounds |
| compounds in plants that confer color, taste, and other characteristics. | phytochemicals |
| the eating habits and culinary practices of a people, region, or historical period. | foodways |
| foodways and cuisines typical of national origins, races, cultural heritages, or geographic locations. | ethnic diets |
| statements or symbols that imply that the foods have been produced in ways that are considered environmentally favorable. | ecolabels |
| In Islamic dietary laws, permitted or lawful foods are called: | halal |
| fresh foods such as vegetables, grains, legumes, meats, and milk that are unprocessed or minimally processed. | whole foods |
| foods that have been intentionally changed by the addition of substances, or a method of cooking, preserving, milling, or such. | processed foods |
| foods made from substances that are typically used in food preparation but not consumed as foods by themselves , and that undergo further processing by adding little minimally processed foods, salt, other preservatives, and additives like flavors/colors. | ultra-processed foods |
| substances obtained from food and used in the body to provide energy and structural materials and to serve as regulating agents to promote growth, maintenance, and repair. May also reduce the risks of some diseases. | nutrients |
| nutrients a person must obtain from food | essential nutrients |
| substances or molecules containing carbon–carbon bonds or carbon–hydrogen bonds. Includes carbohydrate, fat, protein, and vitamins. | organic |
| Pick the three from the following that provide energy: carbohydrates, fats, proteins, and vitamins. | carbohydrates, fats, and proteins |
| the nutrients that break down to yield energy the body can use. | energy-yielding nutrients |
| another name for the energy-yielding nutrients: carbohydrate, fat, and protein. We need these in big quantities. | macronutrients |
| nutrients that the body requires in relatively small amounts (milligrams or micrograms daily); includes the vitamins and minerals. | micronutrients |
| what facilitates the release of energy from the three energy-yielding nutrients. | vitamins and minerals |
| not containing carbon or pertaining to living organisms. | inorganic |
| what are the inorganic nutrients? | minerals and water |
| the medium in which all of the body’s processes take place. | water |
| the amount of energy that carbohydrates, fats, and proteins release can be measured in : | calories |
| energy is expressed in 1000-calorie metric units known as: | kilocalories (or kcalories; kcal) |
| the energy a food provides depends on what? | levels of macronutrients |
| How many kcals of energy do carbohydrate and protein yield from each gram? | 4 kcal |
| How many kcals of energy does fat yield from each gram? | 9 kcal |
| a measure of the energy a food provides relative to the amount of food (kcalories per gram). | energy density |
| which of the macronutrients has the greatest energy density? | fat |
| standards against which healthy people’s nutrient and energy intakes can be measured. | nutrient recommendations |
| standards that define the amounts of energy, nutrients, other dietary components, and physical activity that best support health. | dietary reference intakes (DRI) |
| based on EAR and establishes a goal for dietary intake that meets the needs of almost all healthy people. | recommended dietary allowances (RDA) |
| serves a similar purpose as the RDA when an RDA cannot be determined. | adequate intakes (AI) |
| small amounts over the daily ____ do no harm but amounts below it can cause health problems. | requirement |
| when people's intake are consistently ___, their nutrient stores decline, which leads to poor health. | deficient |
| amount of a nutrient that supports a specific function in the body for half of the population. | estimated avg requirements (EAR) |
| reflects the upper limits of intake for nutrients posing a hazard when consumed in excess. | tolerable upper intake levels (UL) |
| reflects the levels of nutrient intake that researchers associate with a low risk of developing chronic disease. | chronic disease risk reduction intakes (CDRR) |
| what DRI category is best for groups like schoolchildren or military personnel? | EAR |
| what DRI category can be used to set goals for individuals? | RDA (or AI, if not available) |
| what DRI help to keep nutrient intakes below the amounts that increase toxicity? | UL |
| defines energy intake level needed to maintain energy balance in a healthy adult. | estimated energy requirement (EER) |
| the EER is not generous because excess energy cannot be excreted and is stored as? | body fat |
| the key to the energy recommendation is? | balance |
| healthy ranges of intakes for macronutrients is known as: | acceptable macronutrient distribution ranges (AMDR) |
| AMDR intake for carbohydrate | 45 to 65 % |
| AMDR intake for fat | 20 to 35 % |
| AMDR inatke for protein | 10 to 35 % |
| how do nutrition experts know whether people are meeting nutrient recs? | surveys |
| any condition caused by excess or deficient nutrition intake. | malnutrition |
| a program that identifies the nation's health priorities and guides policies that promote health and prevent disease. | Healthy People |
| Has the objective to meet physical activity and muscle-strengthening guidelines been achieved? | yes |
| Has the objective to eat more fruit and vegetables been achieved? | no |
| What are govt authorities concerned about today in regards to nutrition? | overnutrition |
| research confirms that dietary excesses contribute to chronic diseases, including: | heart disease, cancers, strokes, diabetes, and liver disease. |
| the combination of a variety of foods/beverages over time. | dietary pattern |
| a nutritious diet has the following six traits: | adequacy, balance, kcal control, nutrient density, moderation, and variety (a bad koala noms meat vigorously) |
| ranking foods based on their overall nutrient composition is known as | nutrient profiling |
| Reference values developed by the F D A specifically for use on food labels | daily values |
| Statements that characterize the quantity of a nutrient in a food | nutrient claims |
| Statements that characterize the relationship between a nutrient or other substance in food and a disease or health-related condition | health claims |
| Statements that describe how a product may affect a structure or function of the body | structure-function claims |
| “Low fat” means _______ grams of fat or less preserving | 3 |
| “Low sodium” means _______ mg or less of sodium per serving. | 140 |
| “High fiber” means _______ grams or more of fiber per serving. | 5 |
| “Fat free” means less than _______ grams of fat per serving. | 0.5 |
| “Light” means _______ fewer kcal per serving. | One-third |
| “A good source of calcium” means the product provides between _______ % and _______ % of the Daily Value for calcium per serving. | 10, 19 |
| “Very low sodium” means less than _______ mg of sodium per serving. | 35 |
Created by:
yulist820