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Nutrition Exam 2
| Term | Definition |
|---|---|
| energy | ability to do mechanical work |
| work | force x distance |
| power | work/time |
| energy expenditure | amount of energy "used" per unity of time to produce power |
| efficiency | refers to how much of energy from fuel is actually converted into a functional outcome; 20% efficient during exercise |
| ATP | adenosine triphosphate; the body's energy currency |
| direct calorimetry | measure heat; energetic byproduct of EE |
| indirect calorimetry | measure of O2 consumption; surrogate marker of EE because ATP needs oxygen |
| Respiratory exchange ratio (RER) | VCO2/VO2 to tell what substrate is being metabolized |
| 1 glucose | needs 6O2, produces 6 CO2 (1) |
| 1 fatty acid | needs 23O2, produces 16CO2 (.7) |
| thermic effect of eating | 10% of EE; energy required to digest food, absorb nutrients, and store nutrients; determined by meal size and consumption |
| non-exercise activity thermogenesis | energy for movement a part from structured exercise; 5-20% of TEE |
| exercise | planned, structured activity for the purpose of health or fitness; 0-50% of TEE |
| resting metabolic rate | total calories your body burns at rest to maintain life sustaining functions and homeostasis; 60-75% of TEE |
| carbohydrate recommendations | RDA 130g/day; 45-65% of total calorie intake; includes grains, fruits, starches |
| fiber recommendations | AI 14g/1000kcal; 25-40g per day; a combination of soluble and insoluble fiber |
| sweeteners recommendations | less than 10% of total daily kcal |
| "nutritive sweeteners" | mono- and disaccharide coming from a natural source |
| fat recommendations | AMDR 20-35% of total daily kcal intake |
| essential fatty acids | linoleic acid (omega-6) and alpha linoleic acid (omega-3) |
| dietary reference intake (DRI) | current standards for nutrient recommendations that can be used to plan and assess diets for healthy people. includes 5 standards |
| estimated average requirement (EAR) | nutrient intake value that meets the requirement for a typical person in a group |
| acceptable macronutrient distribution range (AMDR) | range of intake for a specific energy source that is associated with reduced risk of chronic disease and that provides essential nutrients |
| "essential" or "indispensable" nutrients | nutrient is required in the diet for growth, health, and survival; inadequate intake of the nutrient in the diet results in characteristics of deficiency and could lead to disease. Only preventable by having the nutrient; nutrient not produced in body |
| recommended daily allowance (RDA) | daily dietary intake level that is sufficient to meet the nutrient requirement of nearly all healthy people in a group; more scientifically based |
| adequate intake (AI) | recommended daily intake level based on observation or experiment that is used when no RDA is determined |
| tolerable upper level intake (UL) | highest level of daily intake that is likely to pose no risk of adverse health effects to almost all individuals of a group |
| daily values (DV) | a "stand in" for RDAs for food labels on generally-available products |
| "high quality" protein | contain all 9 essential amino acids; in meats |
| "low quality" protein | don't contain all 9 essential amino acids: plants |
| nutritionism | ideology of breaking down food into component parts and look for specific nutrients rather than looking at food as the whole thing; author thinks it is based because it takes tradition out of food and not good for overall health |
| 3 rules for healthy eating | eat food (get food at the store your grandparents would recognize), not too much (Eat slowly with people) , mostly plants |
| alternative sweeteners | no calories; long term studies haven't demonstrated health advantage |
| saturated fat | less than 10% of total kcals; solid at room temperature |
| cholesterol | 1/3 of circulating cholesterol comes from diet |
Created by:
zoedinius