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FS HN 167-Test One
| Question | Answer |
|---|---|
| Experimental Group | the group of participants who undergo the treatment being tested |
| Control Group | the group of participants used as the basis of comparison. They are similar to the participants in the experimental group but do not receive the treatment being tested |
| Epidemiology | the branch of science that studies health and disease trends and patterns in populations |
| Structure/Function Claims | claims on food labels that describe the role of a nutrient or dietary ingredient in maintaining normal structure or function in humans |
| Qualified Health Claims | health claims on food labels that have been approved based on emerging but not well-established evidence of a relationship between a food, food component, or dietary supplement and reduced risk of disease or health-related condition |
| Nutrient Content Claims | claims on food labels used to describe the level of a nutrient in a food. The Nutrition Labeling Act of 1990 defines the terms and regulates the circumstances under which they can be used |
| Discretionary Calories | the calories remaining after an individual has met recommended intake levels with healthy choices from all of the food groups |
| Nutrition Facts | the portion of a food label that provides information about the nutritional composition of a food and how that food fits into the overall diet |
| Estimated Energy Requirements (EERs) | average energy intake values predicted to maintain body weight in healthy individuals |
| Dietary Guidelines for Americans 2005 | a set of nutrition recommendations designed to promote population-wide dietary changes to reduce the incidence of nutrition-related chronic disease |
| Dietary Reference Intakes (DRIs) | a set of four reference values for the intake of nutrients and food components that can be used for planning and assessing the diets of healthy people in the United States and Canada |
| Nutritional Status | an individual's health, as it is influenced by the intake and utilization of nutrients |
| Food Guides | food group systems that suggest amounts of different types of foods needed to meet nutrient intake recommendations |
| Supplement Facts | portion of a dietary supplement label that includes information about, serving size, ingredients, amount per serving size, and percent of Daily Value, if established |
| Health Claims | claims on food labels that describe the relationship between a nutrient or food and a disease or health condition. Only approved health claims may appear on food labels |
| Exchange Lists | a system of grouping foods based on their carbohydrate, protein, fat, and energy content |
| Daily Value | a reference value for the intake of nutrients used on food labels to help consumers see how a given food fits into their overall diet |
| Acceptable Macronutrient Distribution Ranges (AMDRs) | healthy ranges of intake for carbohydrate, fat, and protein, expressed as percentages of total energy intake |
| MyPyramid: Steps to a Healthier You | a food group system developed by the USDA as a guide to the amounts of different types of foods needed to provide an adequate diet and comply with current nutrition recommendations |
| Recommended Dietary Allowances (RDAs) | intakes that are sufficient to meet the needs of almost all healthy people in a specific gender and life-stage group |
| Tolerable Upper Intake Levels (ULs) | maximum daily intake levels that are unlikely to pose risks of adverse health effects to almost all individuals in a given gender and life-stage group |
| Healthy People | a set of national health promotion and disease prevent objectives for the U.S. population |
| Adequate Intakes (AIs) | nutrient intakes that should be used as a goal when no RDA exists. AI values are an approximation of the nutrient intake that sustains health |
| Molecules | units of two or more atoms of the same or different elements bonded together |
| Cells | the basic structural and functional units of living things |
| Organs | discrete structures composed of more than one tissue that perform a specialized function |
| Hormones | chemical messengers that are produced in one location in the body, released into the blood, and travel to other locations, where they elicit responses |
| Digestion | the process by which food is broken down into components small enough to be absorbed into the body |
| Absorption | the process of taking substances from the gastrointestinal tract into the interior of the body |
| Feces | body waster, including unabsorbed food residue, bacteria, mucus, and dead cells, which is eliminated from the gastrointestinal tract by way of the anus |
| Mucus | a viscous fluid secreted by glands in the digestive tract and other parts of the body. It lubricates, moistens, and protects cells from harsh environments |
| Enzymes | protein molecules that accelerate the rate of specific chemical reactions without themselves being changed |
| Saliva | a watery fluid that is produced and secreted into the mouth by salivary glands. It contains lubricants, enzymes, and other substances |
| Peristalsis | coordinated muscular contractions that move material through the GI tract |
| Bile | a digestive fluid made in the liver and stored in the gallbladder that is released into the small intestine, where it aids in fat digestion and absorption |
| Simple Diffusion | the unassisted diffusion of a substance across the cell membrane |
| Elements | substances that cannot be broken down into products with different properties |
| Amino Acids | the building blocks of proteins. Each contains an amino group, an acid group, and a unique side chain |
| Minerals | elements needed by the body in small amounts to maintain structure and regulate chemical reactions and body processes |
| Kilocalories | units of heat that are used to express the amount of energy provided by food. It is the amount of heat required to raise the temperature of 1 kg of water to 1C (1 kcal=1000 cal) |
| Under Nutrition | poor nutritional status resulting from a dietary intake below that which meets nutritional needs |
| Over Nutrition | poor nutritional status resulting from a dietary intake in excess of that which is optimal for health |
| Zoochemicals | substances found in animal foods that are not essential nutrients but may have health-promoting properties |
| Neutraceuticals | foods or supplements thought to have health benefits in addition to their nutritive value |
| Nutrient Density | a measure of the nutrients provided by a food relative to its calorie content |
| Calorie | a unit of measure used to express the amount of energy provided by food |
| Essential Nutrients | nutrients that a person must consume in order to maintain health |
| Nutrients | substances in food that provide energy and structure to the body and regulate body processes |
| Carbohydrates | a class of nutrients that includes sugars, starches, and fibers. Chemically, they all contain carbon, along with hydrogen and oxygen, in the same proportions |
| Fiber | a type of carbohydrate that cannot be digested by humans |
| Lipids | a class of nutrients that is commonly called fats. Chemically, they contain carbon, hydrogen, and oxygen, and most do not dissolve in water |
| Phytochemicals | substances found in plant foods that are not essential nutrients but may have health promoting properties |
| Dietary Supplements | products sold to supplement the diet; may include nutrients, enzymes, herbs, or other substances |
| Fortified Foods | foods to which one or more nutrients have been added |
| Organic Compounds | substances that contain carbon bonded by hydrogen |
| Functional Foods | foods that have health-promoting and or disease-preventing properties beyond basic nutritional functions |
| Protein | a class of nutrients that includes molecules made up of one or more intertwining chains of amino acids. They contain carbon, hydrogen, oxygen, and nitrogen |
| Unsaturated Fats | lipids that are most abundant in plant oils and are associated with a reduced risk of heart disease |
| Saturated Fats | lipids that are most abundant in solid animal fats and are associated with an increased risk of heart disease |
| Nutrigenomics | the study of how diet affects our genes and how individual genetic variation can affect the impact of nutrients or other food components on health |
| Genes | units of larger molecule called DNA that are responsible for inherited traits |
| Malnutrition | a condition resulting from an energy or nutrient intake either above or below that which is optimal |
| Placebo | a fake medicine or supplement that is indistinguishable in appearance from the real thing. It is used to disguise the control and experimental groups in an experiment |
| Macronutrients | nutrients needed by the body in large amounts. These include water and energy-yielding nutrients; carbohydrates, lipids, and proteins |
| Micronutrients | nutrients needed by the body in small amounts. These include vitamins and minerals |
| Vitamins | organic compounds needed in the diet in small amounts to promote and regulate the chemical reactions and processes needed for growth |
| Energy-Yielding Nutrients | nutrients that can be metabolized to produce energy in the body. They include carbohydrates, fats, and proteins |
| Hormones | chemical messengers that are produced in one location in the body, released into the blood, and travel to other locations, where they elicit responses |
| Osteoporosis | a bone disorder characterized by reduced bone mass, increased bone fragility, and increased risk of fractures |
| Atoms | the smallest units of an element that retain the properties of the element |
| Cholesterol | a sterol, produced by the liver and consumed in the diet, that is needed to build cell membranes and make hormones and other essential molecules. High blood levels increase the risk of heart disease |
| Scientific Method | the general approach of science that is used to explain observations about the world around us |
| Hypothesis | a proposed explanation for an observation or a scientific problem that can be tested through experimentation |
| Theories | a formal explanation of an observed phenomenon made after a hypothesis has been supported and tested through experimentation |
| Variable | a factor or condition that is changed in an experimental setting |
| Peer-Review Process | the review of the design and validity of a research experiment by experts in the field of study who did not participate in the research |
| Estimated Average Requirements (EARs) | nutrient intakes estimated to meet the needs of 50% of the healthy individuals in a given gender and life-stage group |
| Tissues | a collection of similar cells that together carry out a specific function |
| Fatty Acids | molecules made up of a chain of carbons linked to hydrogens, with an acid group at one end of the chain |
| Gastrointestinal Tract (GI Tract) | a hollow tube consisting of the mouth, pharynx, esophagus, stomach, small intestine, and large intestine in which digestion of food and absorption of nutrients occur; also called the alimentary canal, GI tract, or digestive tract |
| Lumen | the inside cavity of a tube, such as the GI tract |
| Mucosal Cells | a type of epithelial cells that make up the lining of the GI tract and other body cavities |
| Mucosa | the layer of tissue lining the GI tract and other body cavities |
| Transit Time | the time between the ingestion of food and the elimination of the solid waster from that food |
| Salivary Amylase | an enzyme secreted by the salivary glands that breaks down starch into smaller units |
| Pharynx | a funnel-shaped opening that connects the nasal passages and mouth to the respiratory passages and esophagus. It is a common passageway for food and air and is responsible for swallowing |
| Bolus | a ball of chewed food mixed with saliva |
| Epiglottis | a piece of elastic connective tissue that covers the opening to the lungs during swallowing |
| Sphincter | a muscular valve that helps control the flow of materials in the GI tract |
| Chyme | a mixture of partially digested food and stomach secretions |
| Gastric Juice | a substance produced by the gastric glands of the stomach that contains an inactive form of pepsin and hydrochloric acid |
| Pepsin | a protein-digesting enzyme produced by the stomach. It is secreted in the gastric juice in an inactive form (pepsinogen) and activated by acid in the stomach |
| Pancreatic Juice | the secretion of the pancreas containing bicarbonate to neutralize acid and enzymes for the digestion of carbohydrates, fats, and proteins |
| Bicarbonate | |
| Pancreatic Amylase | |
| Proteases | |
| Antigen | |
| Lipases | |
| Phagocytes | |
| Diffusion | |
| Osmosis | |
| Facilitated Diffusion | |
| Active Transport | |
| Intestinal Microflora | |
| Lymphocytes | |
| Antibodies | |
| Allergen | |
| Food Allergies | |
| Heartburn | |
| Gastroesophageal Reflux Disease (GERD) | |
| Peptic Ulcers | |
| Gall Stones | |
| Diarrhea | |
| Constipation | |
| Cardiovascular System | |
| Capillaries | |
| Lacteals | |
| Lymphatic System | |
| Veins | |
| Arteries | |
| Arterioles | |
| Venules | |
| Hepatic Portal Vein | |
| Metabolism | |
| Metabolic Pathways | |
| Mitochondria | |
| Cellular Respiration | |
| Adenosine Triphosphate (ATP) |
Created by:
kmhyden
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