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Module 1 - Lesson 2:
Nutrition: Concepts & Controversies
| Term | Definition |
|---|---|
| Food | Scientifically, materials, usually of plant or animal origin, that contain essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals, and that are ingested and assimilated by an organism to produce energy, stimulate growth and main |
| Nutrition | The study of the nutrients in foods and the body; sometimes also the study of human behaviors related to food. |
| Diet | The foods (including beverages) a person usually eats and drinks. |
| Nutrients | Components of food that are indispensable to the body’s functioning. They provide energy, serve as a building material, help maintain or repair body parts, and support growth. The nutrients include water, carbohydrate, fat, protein, vitamins, and minerals |
| Malnutrition | Any condition caused by excess or deficient food energy, nutrient intake, or an imbalance of nutrients. Nutrient or energy deficiencies are forms of undernutrition; nutrient or energy excesses are forms of overnutrition. |
| Chronic diseases | Degenerative conditions or illnesses that progress slowly are long in duration and lack immediate cures. Chronic diseases limit functioning, productivity, and the quality and length of life. Examples include heart disease, cancer, and diabetes. |
| Anemia | A blood condition in which red blood cells, the body’s oxygen carriers, are inadequate or impaired and cannot meet the body’s oxygen demands. |
| Genome | (GEE-Nome) the full complement of genetic information in the chromosomes of a cell. In human beings, the genome consists of about 35,000 genes and supporting materials. |
| Genes | Units of a cell’s inheritance; sections of the larger genetic molecule DNA (deoxyribonucleic acid). Each gene directs the making of one or more of the body’s proteins. |
| DNA | An abbreviation for deoxyribonucleic (dee-oxee-RYE-bow-nu-CLAY-ick) acid, the thread-like molecule that encodes genetic information in its structure, DNA strands coil up densely to form the chromosomes. |
| energy | the capacity to do work. The energy in food is chemical energy; it can be converted to mechanical, electrical, thermal, or other forms of energy in the body. Food energy is measured in calories. |
| organic | carbon containing. Four of the six classes of nutrients are organic: carbohydrate, fat, protein, and vitamins. Organic compounds include only those made by living things and do not include compounds such as carbon dioxide, diamonds, and a few carbon salt |
| grams | metric units of weight. About 28 grams equal an ounce. A milligram is one-thousandth of a gram. A microgram is one-millionth of a gram. |
| energy-yielding nutrients | |
| macronutrients | |
| micronutrients | |
| essential nutrients | |
| fiber | the nutrients the body cannot make for itself (or cannot make fast enough) from other raw materials; nutrients that must be obtained from food to prevent deficiencies. |
| calories | units of energy. In nutrition science, the unit used to measure the energy in foods is a kilocalorie (also called kcalorie or Calorie): it is the amount of heat energy necessary to raise the temperature of a kilogram (a liter) of water 1 degree Celsius. |
| dietary supplements | pills, liquids, or powders that contain purified nutrients or other ingredients. |
Created by:
marisoldlr
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