Help
Options
Didn't know it?
click below
click below
Knew it?
click below
click below
Don't Know
Remaining cards (0)
Know
retry
shuffle
restart
0:00
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
What Is Nutrition
The first chapter of the introductory course: Human Nutrition
| Term | Definition |
|---|---|
| Nutrition | science that studies how nutrients and other components of foods nourish the body and body functions and overall health |
| nutrients | compounds in foods that sustain body processes. |
| Six classes of nutrients: | carbohydrates, fats(lipids), proteins, vitamins, minerals, and water |
| essential nutrients | nutrients that must be consumed from foods because they cannot be made in the body in sufficient quantities to meet its needs and support health |
| nonessential nutrients | nutrients that can be made in sufficient quantities in the body to meet the body's requirements and support health |
| organic | describing components that contain carbon or carbon-carbon bonds |
| inorganic | describing elements or compounds that do not contain carbon |
| energy | capacity to do work |
| energy-yielding nutrients | three nutrients that provide energy to the body to fuel physiological functions: carbohydrates, lipids, and protein |
| kilocalorie | The amount of energy required to raise the temperature of 1 kilogram of water 1 degree centigrade; used to express the measurement of energy in foods; 1 kilocalorie is equal to 1,000 calories. |
| macronutrients | Essential nutrients, including water and the energy-containing carbohydrates, lipids, and proteins that the body needs in large amounts |
| micronutrients | essential nutrients the body needs in smaller amounts: vitamins and minerals |
| enzymes | proteins in living cells that act as catalysts and control chemical reactions |
| coenzymes | substances, such as vitamins or minerals, that facilitate the activity of enzymes |
| solubility | ability to dissolve into another substance |
| water-soluble vitamins | vitamins that dissolve in water; they generally cannot be stored in the body and must be consumed daily |
| fat-soluble vittamins | vitamins that dissolve in fat and can be stored in the body |
| major nutrients | minerals found in the body in amounts greater than 5 grams; also referred as macrominerals |
| trace minerals | minerals found in the body in amounts less than 5 grams; also referred to as microminerals |
| functional foods | foods that may provide additional health benefits beyond their basic nutrient value |
| phytochemicals | non-nutritive plant compounds, found in fruits and vegetables, that may play a role in fighting chronic diseases |
| zoochemicals | non-nutritive animal compounds that play a role in fighting chronic diseases |
| chronic disease | noncommunicable disease characterized by a slow onset, long duration, and gradual progression |
| gene expression | processing of genetic information to create a specific protein |
| epigenetics | study of the variety of environmental factors and other mechanisms influencing gene expression |
| nutritional genomics | study of the relationship between genes, gene expression, and nutrition |
| registered dietitian nutrition (RDN) | health professional who is a food and nutrition expert; RDNs obtain a college degree in nutrition from an Academy of Nutrition and Dietetics-accredited program and pass a national exam |
| malnourished | characterized by an inappropriate level of essential nutrients to maintain health; overnourishment and undernourishment are forms of malnutrition |
| undernourished | inadequate energy intake or a deficiency in quality or quantity of one or more individual nutrients |
| overnourished | excessive intake of energy or one or more individual nutrients |
| acute | sudden onset and rapid progression of symptoms |
| malabsorption | condition characterized by impaired absorption of nutrients through the gastrointestinal tract |
| body mass index (BMI) | measurement calculated using the metric formula of weight in kilograms divided by height in meters squared; used to determine whether an individual is underweight, at a healthy weight, overweight, or obese |
| added sugars | sugars added to foods during processing and/or packaging |
| consensus | agreed-upon conclusion of a group of experts based on a collection of information |
| scientific method | process used by scientists to gather and test information for the sake of generating sound research findings |
| hypothesis | idea or explanation proposed by scientists based on observations or known facts |
| peer-reviewed journal | Journals in which scientists publish research findings, after the findings have gone through a rigorous review process by other scientists |
| laboratory experiment | scientific experiment conducted in a laboratory |
| observational research | research that involves systematically observing subjects to see if there is a relationship to certain outcomes |
| epidemiological research | research that studies the variables that influences health in a population; it is often observational |
| experimental group | In experimental research, the group of participants given a specific treatment, such as a drug, as part of the study |
| control group | in experimental research, the group that does not receive the treatment but may be given a placebo instead; used as a standard for comparison |
| placebo | inactive substance, such as a sugar pill, administered to a control group during an experiment |
| double-blind placebo-controlled study | experimental study in which neither the researchers nor the subjects in the study are aware of who is receiving the treatment or the placebo |
| medical nutrition therapy | integration of nutrition counseling and dietary changes, based on individual medical and health needs, to treat a patient's medical condition |
| public health nutritionists | individuals who may have an undergraduate degree in nutrient but who are not registered dietitian nutritionists |
| licensed dietitian nutritionists (LDN) | individual who has met specified educational and experience criteria deemed by a state licensing board necessary to be considered an expert in the field of nutrition. An RDN would meet all the qualifications to be an LDN |
| nutritionist | generic term with no recognized legal or professional meaning; people call themselves this without having any credible training in nutrition |
| quackery | promotion and selling of health products and services of questionable validity |
| Quack | A person who promotes questionable health products and services in order to make money |
Created by:
bsauveur
Popular Biology sets