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Nutrition - Bio 155
Concepts and Controversies
| Question | Answer |
|---|---|
| DNA | deoxyribonucleic acid, threadlike molecule that encodes genetic information in its structure |
| genes | units of a cell's inheritance; sections of the larger genetic molecule DNA that encodes genetic information in its structure. |
| genomes | the full complement of genetic information in the chromosomes of a cell. |
| chronic diseases | long duration degenerative diseases characterized by deterioration of the body organs. |
| malnutrition | any condition caused by excess or deficient food energy or nutrient intake or by the imbalance of nutrients. |
| nutrients | components of food that are indispensable to the body's functioning. Water, Carbs, Fat, Protein, Vitamins and Minerals. |
| diet | the foods a person usually eats or drinks |
| food | medically, any substance that the body can take in and assimilate that will enable it to stay alive. |
| energy | the capability to do work |
| organic | containing carbon, four of the six nutrients are organic, carbs, fat, protein, and vitamins |
| grams | units of weight, a gram is the cubic centimeter or milliliter of water under defined conditions of temperature and pressure. |
| energy yielding nutrients | the nutrients the body can use for energy, carbohydrates, fat and protein, supplies building blocks for body structures |
| essential nutrients | the nutrients the body cannot make for itself from other raw materials; nutrients that must be obtained from food to prevent deficiencies. |
| calories | units of energy, the units used to measure the energy in foods is a kilocalorie. the amount of heat energy necessary to raise the temperature of a kilogram of water one degree Celsius. |
| dietary supplements | pills, liquids, or powders that contain purified nutrients or other ingredients |
| elemental diets | diets composed of purified ingredients of known chemicals composition; intended to supply all essential nutrients to people who cannot eat foods |
| phytochemicals | compounds in plant derived foods |
| bioactive | having biological activity in the body |
| adequacy | the dietary characteristic of providing all the essentials nutrients, fiber, and energy amounts sufficient to maintain health and body weight |
| balance | the dietary characteristics of of providing foods of a number of types in proportion to each other, such that foods rich in some nutrients do not crowd out the diet foods that are rich in other nutrients |
| calorie control | control of energy intake, a feature of a sound diet plan |
| moderation | the dietary characteristics of providing constituents within set limits, not to excess |
| variety | the dietary characteristics of providing a wide selection of foods, the opposite of monotony |
| legumes | beans, peas, and lentils, valued as inexpensive source of protein, vitamins, minerals, and fiber that contribute little fat to the diet |
| cuisines | styles of cooking |
| foodways | the sum of a culture's habits, customs, beliefs, and preferences concerning food |
| ethnic foods | foods associated with particular cultural subgroups within a population |
| cultural competence | having an awareness and acceptance of one's own and other cultures and the ability to interact effectively with people of those cultures |
| omnivores | people who eat foods of both plant and animal origin, including animal flesh |
| vegetarians | people who exclude from their diets animal flesh and possibly other animal products such as milk, cheese, and eggs |
| controlled clinical trial | research study design that often reveals effects of a treatment in human beings. Health outcomes are observed in a group of people who receive the treatment and are then compared with outcomes in a control group of similar people who received a placebo |
| lapses | times of falling back into former habits, a normal an expected part of behavior change |
| motivation | the force that moves people to act, maybe either instinctive or learned |
| self-efficacy | the belief in one's ability to take action and successfully perform a specific behavior |
| locus of control | the assigned source of responsibility for one's life events; an internal locus of control identifies the individual's behaviors as the driving force; blames external factors such as fate |
| energy yielding nutrients include protein, fat and | carbohydrates |
| organic nutrients include fat, carbohydrates and | protein |
| studies of populations in which observation is accompanied by experimental manipulation of some population members are referred to as | intervention studies |
| dietary reference intakes | a set of four lists of values for measuring the nutrient intakes of healthy people in the US and Canada, the lists are Estimated Average Requirements, Recommended Dietary Allowances, Adequate Intakes, and Tolerable Upper Intake Limits |
| daily values | nutrient standard that are printer on food labels and on grocery store and restaurant signs, based on nutrient recommendations for a general 2000 calorie diet they allow consumers to compare foods with regard to nutrients and calorie contents |
| estimated average requirements | the average daily nutrient intake estimated to meet the requirement of half of the healthy individuals in a particular life stage and gender group, used in nutrition research and policymaking and is the basis upon which RDA values are set |
| Recommended Dietary Allowance | nutrient intake goals for individuals, the average daily nutrient intake level that meets the needs of nearly all (97 - 98 percent) healthy people life stage and gender |
| adequate intakes | nutrient goals for individuals, the recommended average daily nutrient intake level based on intakes of health people |
| tolerable upper intake level | the highest average daily nutrient intake level that is likely to pose no risk to toxicity to almost all health individuals of a particular life stage and gender |
| acceptable macronutrient distribution ranges | values for carbohydrate, fat, protein expressed as percentages of total daily calorie intake; ranges of intakes set for the energy-yielding nutrients that are sufficient to provide adequate total energy and nutrients while reducing the risk of disease |
| balance study | a laboratory study in which a person is fed a controlled diet and the intake and excretion of a nutrient are measured, valid only for nutrients like calcium that do not change while they are in the body |
| requirement | the amount of a nutrient that will just prevent the development of specific deficiency signs; distinguished from DRI recommended intake value, which is a generous allowance with a margin of safety |
| estimated energy requirement | the average dietary energy intake predicted to maintain energy balance in a healthy adult of a certain age |
| healthy eating index | a measure that assesses how well a diet meets the recommendations for the dietary guidelines for Americans |
| food group plan | a diet planning tool that sorts foods into groups based on their nutrient content and then specifies that people should eat certain minimum numbers of servings of foods from each group |
| exchange system | a diet planning tool that organizes foor with respect to their nutrition content and calories. Foods on any single exchange list can be used interchangeably. |
| discretionary calorie allowance | the balance of calories remainng in a person's energy allowance after accounting for the number of calories needed to meet recommended nutrient intakes through consumption of nutrient dense foods |
| health claims | linking food constituents with disease states; allowable on labels within the criteria established by the FDA |
| nutrient claims | using approved wording to describe the nutrient values of foods, such as a claim that food is high in a desirable constutuent or low in an undesireable one |
| nutrition facts | on a food lable, the panel of nutrition information required to appear on almost every packaged food. Gorders may also provide the information for fresh produce, meats, poultry and seafoods. |
| structure function claim | a legal but largely unregulated claim permitted on labels of dietary supplements and conventional foods |
| cells | the smallest units in which independent life can exist. all living things are single cell or organisims made of cells |
| enzyme | any of a great number of working proteins that speed up a specific chemical reaction without undergoing change themselves |
| fat cells | cells that specialize in the storage of fat and from the fat tissue, producea fat-metabolizng enzymes, produces ormones involved in appetite and energy balance |
| inborn error of metabolism | a genetic variation present from birth that may result in disease |
| phenylketonuria | also known as PKU, inborn error of metabolism that interferes with the body's handling of the amnio acids and phenylalnine, with potentially serious consequences to the braina nd nervous system in infancy and childhood. |
| tissues | systems of cells working together to perform specialized task |
| organs | descrete structual units made of tissues that perform specific jobs |
| body system | a group of related organs that work together to perform a function |
| blood | the fluid of the cardiovascular system, composed of water, red adn white blood cells, other formed particles, nutrients, oxygen and other constituents |
| lymph | the fluide that moves from teh bloodstream into tissue spaces and then travels in its own vessesl which eventually drain back into the bloodstream |
| arteries | blood vessels that carry blood containing freash oxygen supply from the heart to the tissues |
| veins | blood vessels that carry blood with carbon dioxide it has collectd, from the tissues back to the heart |
| capillaries | minute, weblike blood vessels that connect arteries to veins and permit transfer of materials between blood and tissues |
| plasma | the cell-free fluid part of blood and lymph |
| extracellusar fluid | fluid resinding inside the cells that provides the medium for celluar reactions |
| lungs | the body's organs of gas exchange |
| instestine | the body's long tubularorgan of digestion adn the site of nutrient absorbtion |
| liver | a large, lobed organ that lies just under the ribs, filters blood, removes and processes nutrients, manufactures materials for export to other parts of the body and destroys toxins or stores them to keep them out of the circulatory system |
| kidneys | a pair of organs that filters wastes from the blood, make urine, and release it to the bladder for excretion from the body |
| hormones | chemicals that are secreted by glands into the blood in response to conditions in the ody that require regulation, serves as messengers action on other organs to maintain constant conditions |
| pancrea | two functions, one is an endocrine function making of hormones such as insulin which it releases directly into the blood, he other is an exocrine function making of digestive enzymes which it releases through a duct into the small bowel to aid digestion |
| insulin | a hormone from the pancreas that helps lucose enter cells from the blood |
| glucagon | a hormone from the pancreas that stimulates the liver to release glusclose into the bloodstream |
| cortex | the outermost later of something |
| hypothalamus | a part of the brain that senses a variety of conditions in the blood such as temperature, gluclose, salt content and others. |
| neurotransmitters | chemicals that are released at the end of a nerve cell when a nerve impulse arrived there. |
| epinephrine | the major hormone that elicits the stress response |
| norepinephrine | a compound related to epinephrine that helps to elcit the stress response |
| metabolism | the sum of all physical and chemical changes taking place in living cells |
| antigen | a microbe substance that is foreign to the body |
| lymphocytes | white blood cells that particpate in the immune reponse, B-cells and t-cells |
| phagocytes | white blood cells that can ingest and destroy antigens |
| t-cells | lymphocytes that produce antibodies |
| chyme | the fluid resulting from the actions of the stomach upon a meal |
| bile | cholesterol containing digestive fluid made by the liver, stored in the gallbladderand released into the intestine |
| bicarbonate | a common alkaline chemical, a secretion of the pancreas |
| villi | fingerlike projections of the sheets of the cells lining the intestinal tract |
| microvilli | tiny hairlike projections on each cell of every villus that greatly expands the surface area |
| glycogen | storage form of carbohydrate energy |
| the nutrients in food support | growth, maintenance and repair of the body. Deficiencies, excesses and imbalance of energy and nutrients bring on the diseases of malnutrition |
| blind experiment | an experiment in which the subjects do not know whether they are members of the experimental group or the control group |
| case studies | studies of individuals, in clinical settings researchers can observe treatments and their apparent affects |
| control group | a group of individuals who are similar in all possible respects to the group being treated in an experiment but who receive a sham treatment instead of the real one |
| correlation | the simultaneous change of two factors such as the increase of weight with increasing height |
| epidemiological studies | studies of populations, often used in nutrition to search for correlations between dietary habits and disease incidents |
| intervention studies | studies of populations in which observation is accompanied by experimental manipulation of some population membrane |
| laboratory studies | studies that are performed under tightly controlled conditions and are designed to pinpoint cause and effect |
| placebo | sham treatment often used in scientific studies |
Created by:
muddie