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NUTR100 Unit 1
| Term | Definition |
|---|---|
| food | a substance, usually derived from plants, animals, or fungi, that is consumed and provides nutrients |
| nutrition | the study of how food affects the health of the body |
| phytochemicals | the compounds found in plants that give them their smell, taste, and color; some have been shown to affect human health |
| health | the state of complete physical, mental, and social wellbeing and not merely the absence of disease or infirmity |
| malnutrition | a lack of proper nutrition, which can be caused by not getting enough or getting too much food/nutrients |
| dietary habits | includes what a person eats, how much a person eats during a meal, how frequently meals are consumed, and how often a person eats out |
| satiety | the feeling of being full |
| nutrients | chemical molecules that are found in foods; required by our bodies to maintain life and support growth and health |
| matter | anything that has mass and takes up space |
| atom | the fundamental unit of matter |
| element | Substance made entirely from one specific type of atom. |
| proton | Small, positive particles that are found in the nucleus of an atom. |
| neutron | Small, neutral particles that are found in the nucleus of an atom. |
| electron | Small, negative particles that are found outside of the nucleus of an atom in regions called shells. |
| molecule | a group of 2+ atoms held together by chemical bonds |
| chemical bond | the attractive force between atoms; contains energy |
| covalent bond | the strongest, most stable type of chemical bond in the biological world made from the sharing of electrons |
| biological macromolecules | the raw material used to build living organisms; formed when atoms of carbon, hydrogen, oxygen, and nitrogen bond with each other in unique and varied ways |
| macronutrients | nutrients that are needed in large amounts and include carbohydrates, lipids, and proteins |
| micronutrients | nutrients required by the body in smaller amounts; include all of the essential minerals and vitamins |
| organic | complex nutrients that can be made by living organisms from many elements (especially carbon, hydrogen, oxygen, and sometimes nitrogen) |
| inorganic | nutrients that do not contain both carbon and hydrogen; can not be created or destroyed |
| energy-yielding | nutrients that provide energy to the body include carbohyrdates, proteins, and fats |
| carbohydrates | macromolecules composed of carbon, hydrogen, and oxygen; major fuel source or all cells of the body |
| lipids | a family of organic compounds that are mostly insoluble in water, the 3 main types are triglycerides, sterols, and phospholipids |
| protein | macromolecules composed of chains of amino acids, which are simple subunits made of carbon, oxygen, hydrogen, and nitrogen |
| enzymes | proteins that help speed up or facilitate chemical reactions in the body; they bring together 2 compounds to react, without undergoing any changes themselves |
| minerals | inorganic elements classified according to how much the body requires |
| trace minerals | minerals required by the body in amounts of 100 milligrams or less per day |
| major minerals | minerals required by the body in amounts greater than 100 milligrams per day |
| vitamins | essential, non-caloric, organic micronutrients that are required for many bodily functions |
| water-soluble vitamins | vitamins that dissolve in water; include vitamin C and all of the B vitamins |
| fat-soluble vitamins | vitamins that dissolve in fat: include vitamins A, D, E, and K |
| dietary reference intakes (DRI) | a set of recommendations developed by the National Academies of Science, Engineering, and Medicine to describe the amounts of specific nutrients and energy that people should consume in order to stay healthy |
| estimated energy requirements (EER) | an estimate o how many calories a person needs to consume, on average, each day to stay healthy, based on their age, sex, height, and physical activtiy level |
| Acceptable Macronutrient Distribution Range (AMDR) | the calculated range of how much energy from carbohydrate, fat, and protein is recommended for a healthy diet |
| Estimated Average Requirement (EAR) | the amount of a nutrient that meets the requirements of 50% of people within a group of the same life stage and sex |
| Recommended Dietary Allowances (RDA) | nutrient recommendations that are set to meet the needs of the vast majority (97-98%) of the target healthy population |
| Adequate Intake (AI) | nutrients recommendations set when there is not enough evidence to establish and RDA; based on observing healthy people and seeing how much o the nutrient in question they are consuming |
| Tolerable Upper Intake Limit (UL) | the highest level of continuous intake of a particular nutrient that may be taken w/o causing health problems |
| Daily Value (DV) | an appropriate recommendation or daily intake for a nutrient, developed by the FDA or use on food labels; allows consumers to see how much of a nutrient is provided by a serving of a food relative to about how much they need each day |
| Nutrient Claims | statements regulated by the FDA that provide straight-forward info about the level of a nutrient or calories in the food, such as "fat-free," "low calorie", or "reduced sodium" |
| Health Claims | statements on food packaging that link the food or a component in the food to reducing the risk of a disease |
| Authorized Health Claim | claims that have stronger scientific evidence to back them than qualified health claims |
| Qualified Health Claim | claims that have some evidence to support them, but not as much, so theres less certainty that these claims are true |
| Structure-Function Claim | vague statements about nutrients playing some role in health processes; not regulated by the DA |
| Adequate | providing sufficient amounts of calories and each essential nutrient, as well as fiber |
| Balanced | including a combination of foods from the different food groups |
| Moderation | avoiding extremes, neither too much nor too little of any one food or nutrient |
| Variety | consuming foods within each of the food groups on a regular basis |
| Nutrient Density | a measure of the nutrients that we're usually trying to consume more of -- vitamins, minerals, fiber and protein-- per calorie of food, coupled w/ little or no solid fats, added sugars, refined starches, and sodium |
| Empty Calories | calories from solid fats and/or added sugars |
Created by:
JMoreno161
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