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Nutrition Chapter 1
| Term | Definition |
|---|---|
| chronic disease | diseases characterized by slow progression and long duration |
| diet | the foods and beverages a person eats and drinks |
| cultural competence | awareness and acceptance of cultures; ability to interact effectively with people of diverse cultures |
| phytochemicals | nonnutrient compounds found in plants. Some exhibit biological activity in the body and can be beneficial |
| energy density | a measure of the energy a food provides relative to the weight of the food |
| nutrient density | a measure of the nutrients a food provides relative to the energy it provides. More nutrients and fewer kcalories means higher this |
| correlation | the simultaneous increase, decrease, or change in two variables. If A increases as B increases, or if A decreases and B decreases, this is positive |
| double blind experiment | an experiment in which neither subjects nor researchers know which subjects are members of the experimental group and which are serving as control subjects, until after the experiment is over |
| placebo | an inert, harmless medication given to provide comfort and hope; a sham treatment used in controlled research studies |
| hypothesis | an unproven statement that tentatively explains the relationships between two or more variables |
| variables | the factors that change |
| peer-review | a process in which a panel of scientists rigorously evaluates a research study to ensure that the scientific method was followed |
| meta-analysis | an objective and statistical summary of evidence gathered from multiple selected studies to develop a quantitative review |
| DRIs (Dietary Reference Intakes) | a set of nutrient intake values for healthy people in the US and CA. These values are used for planning and assessing diets |
| RDA (Recommended Dietary Allowance) | the average daily amount of a nutrient considered adequate to meet the known nutrient needs of practically all healthy people; a goal for dietary intake by individuals |
| AI (Adequate Intake) | the average daily amount of a nutrient that appears sufficient to maintain a specified criterion; a value used as a guide for nutrient intake when an RDA cannot be determined |
| tolerable upper intake level | the maximum daily amount of a nutrient that appears safe for most healthy people and beyond which there is an increased risk of adverse health effects |
| malnutrition | any condition caused by excess or deficient food energy or nutrient intake or by an imbalance of nutrients |
| undernutrition | deficient energy or nutrients |
| overnutrition | excess energy or nutrients |
| nutrition assessment | an analysis of a persons nutrition status that uses health, socioeconomic, drug, and diet histories; anthropometric measurements physical exams and lab tests |
| anthropometric | relating to measurement of the physical characteristics of the body such as height and weight |
| risk factor | a condition or behavior associated with an elevated frequency of a disease but not proved to be casual. |
| nutritional genomics | the science of how nutrients affect the activities of genes and how genes affect the activity of nutrients |
| health disparity | a health difference closely linked with social, economic, or environmental disadvantage |
| which are DRIs (4) | estimated average requirements, recommended dietary allowance, adequate intake, tolerable upper intake level, acceptable macronutrient distribution ranges |
| estimated energy requirements | the average number of kcals a person needs to maintain weight, depends on age, gender, height, and weight |
| 45-65% | what is the acceptable macronutrient range for CHOs |
| 20-35% | what is the acceptable macronutrient range for fat |
| 10-35% | what is the acceptable macronutrient range for protein |
| half | how many of your grains should be whole |
| we only need a small amount of them to survive | why are vitamins and minerals micronutrients |
| 4 components of a nutrition assessment | anthropometric, biochemical, clinical, dietary history |
| acceptable macronutrient distribution ranges | the ranges of intake for the energy nutrients that provide adequate energy and nutrients to reduce the risk of chronic diseases |
Created by:
twilal
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