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Basic Nutrition Ch15
Basic Nutrition Ch 15
| Question | Answer |
|---|---|
| Functional foods | Foods that do more than meet basic nutritional needs and could provide additional health benefits. |
| Conventional foods | Whole foods that have not been modified. |
| Modified foods | Foods that have been fortified, enriched, or enhanced. |
| Medical foods | Foods designed for enteric administration under guidance of a medical professional. |
| Holistic nutrition | Focuses on physical, social, spiritual, and mental health, emphasizing the act of eating whole foods and the belief that everything is connected. |
| DASH diet | An evidence-based eating plan that can help reduce high blood pressure. |
| Mediterranean Diet | Focuses on small portions of nutritionally sound food, featuring plant sources and restricting processed foods. |
| Gluten-Free Diet | Prescribed for patients with celiac disease, emphasizing fresh fruits, vegetables, and foods without gluten. |
| Low-Carb Diets | Diets such as Atkins, Paleo, and Ketogenic that limit carbohydrates to promote weight loss. |
| Vegetarian and Vegan Diets | Well-balanced eating that can lower the risk of chronic conditions, promoting sustainable agriculture. |
| Dietary supplements | Vitamins, minerals, herbal remedies, and supplements that suggest optimal health and eternal youth. |
| Macronutrients | Nutrients required in large amounts, such as carbohydrates, proteins, and fats. |
| Micronutrients | Nutrients required in smaller amounts, such as vitamins and minerals. |
| Probiotics | Live microorganisms that provide health benefits when consumed in adequate amounts. |
| Herbal supplements | Products made from plants that are used for medicinal purposes. |
| Food first | The principle that food should always be your primary source of nutrients. |
| Attitudes toward food | Change over time, making it important to ground dietary choices in fact, not fashion. |
| Evidence-based diets | Diets such as the Mediterranean diet, DASH diet, vegetarianism, and gluten-free diet that offer different approaches to promoting health. |
| Risks of dietary supplementation | Include risks of overdosing and contraindications with certain medications. |
| Benefits of physical activity | Include physical, mental, and emotional improvements. |
| cardiorespiratory endurance | cardiovascular system's ability to deliver oxygen and nutrients efficiently to fuel physical activity |
| muscle strength and muscle endurance | helps increase bone strength and maintain muscle mass |
| flexibility | the range of motion available to your joints |
| resting metabolic rate | measurement of the amount of energy required for the body to maintain its basic functions while at rest |
| metabolic fitness | relates to the number of calories you require to survive and the number of calories you burn during physical activity |
| longer life | a physical benefit of regular exercise |
| cardiovascular disease prevention | a physical benefit of regular exercise |
| management of chronic conditions | a physical benefit of regular exercise |
| energy boosts | a physical benefit of regular exercise |
| strong bones | a physical benefit of regular exercise |
| mood improvement | a mental and emotional benefit of physical activity |
| reduced risk of depression | a mental and emotional benefit of physical activity |
| cognitive skills retention | a mental and emotional benefit of physical activity |
| better sleep | a mental and emotional benefit of physical activity |
| chronic diseases | usually develops alongside a combination of risk factors including genetics, prior disease, dietary and lifestyle choices, and environmental problems |
| cardiovascular disease | leading cause of death in the U.S. |
| hypertension | chronic high blood pressure and a major cause of heart attacks and strokes |
| cancer | triggered by mutations in a cell's genetic material |
| diabetes | includes Type 1 diabetes, Type 2 diabetes, and gestational diabetes |
| danger zone | temperature range between 40°F and 140°F where bacteria grow rapidly |
| foodborne illness | caused by microorganisms such as bacteria, viruses, parasites, and molds |
| temperature control | important for preventing foodborne illness by keeping food outside the danger zone |
| time control | keeping food out of the danger zone for more than two hours helps prevent foodborne illness |
| water content | high moisture content is helpful for the reproduction of microorganisms |
| Water | High moisture content is helpful. Fresh fruits and vegetables have the highest moisture content. |
| Oxygen | Most microorganisms need oxygen to grow and multiply, but a few are anaerobic and do not. |
| Acidity and pH level | Foods that have a low level of acidity (or a high pH level) provide an ideal environment, since most microorganisms grow best around 7.0 pH and not many will grow below 4.0 pH. |
| Nutrient content | Microorganisms need protein, starch, sugars, fats, and other compounds to grow. Typically, high-protein foods are better for bacterial growth. |
| Salmonella | One of the most common bacteria that can lead to food infections. |
| Norovirus | A type of virus that can lead to food infections. |
| Anisakis | A food-contaminating parasitic protozoa that may be spread in food and water. |
| Giardia lamblia | A food-contaminating parasitic protozoa that may be spread in food and water. |
| Aflatoxins | Dangerous molds that can contaminate food. |
| Mycotoxins | Toxins produced by poisonous mushrooms that can cause food intoxication. |
| Synthetic pesticides | Chemicals that can leave behind residues on produce, harmful to human health. |
| Pollutants | Another kind of chemical contaminant that can make food harmful. |
| CDC | Tracks outbreaks, identifies the causes of food infection and intoxication, and recommends ways to prevent foodborne illness. |
| FDA | Enforces laws regarding the safety of domestic and imported food. |
| USDA | Enforces laws regulating meat and poultry safety. |
| Health Canada | Monitors the levels of contaminants in foods and estimates the exposure of consumers. |
| Clean | Wash hands thoroughly, clean surfaces often, and wash utensils after each use. |
| Separate | Don't cross-contaminate food during preparation and storage; use separate cutting boards for produce and for meat, poultry, seafood, and eggs. |
| Cook | Heat food to proper temperatures and use a food thermometer to check the temperature of food while it is cooking. |
| Chill | Refrigerate any leftovers within two hours and never thaw or marinate food on the counter. |
| Foodborne illness | Caused by pathogens, such as bacteria and viruses, toxins produced by molds and poisonous mushrooms, and chemical contaminants. |
| Registered dietitian nutritionist | Healthcare professional who has registered credentials and can provide nutritional care in the areas of health and wellness for both individuals and groups. |
| Nutritionist | Unregistered professional who may have the credentials of a dietitian or may have acquired the knowledge via other avenues. |
Created by:
boringjen