ch2nut
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| energy density | a comparison of the calorie (kcal) content of a food with the weight of the food. These foods are high in calories but low in weight (potato chips)
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| List some VERY LOW ENERGY DENSITY foods | lettuce, tomatoes, strawberries, broccoli, salsa.grapefruit, fat-free milk, carrots, vegetable soup
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| List some LOW ENERGY DENSITY foods | whole milk, oatmeal,cottage cheese, beans, bananas, broiled fish, ready to eat cereals w/ 1% lowfat milk, plain baked potato, cooked rice, spaghetti noodles
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| List some MEDIUM ENERGY DENSITY foods | eggs, ham, pumpkin pie, whole wheat bread, bagels, white bread, raisins, cream cheese, cake w/ frosting, pretzels, rice cakes
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| List some HIGH ENERGY DENSITY foods | graham crakers, fat-free sandwich cookies, chocolate, chocolate chip cookies, tortilla chips, bacon, potato chips, peanuts, peanut butter, mayonnaise,butter or margarine, vegetable oils
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| nutritional state | nutritional health of a person as determined by anthropometric measurements (height, weight, circumferences etc.)
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| functional foods | foods that provide health benefits beyond those supplied by the traditional nutrients they contain
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| nutrient density | the ratio derived by dividing a food's nutrient content by its calorie content
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| malnutrition | failing health that results from long standing dietary practices that do not coincide with nutritional needs
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| over nutrition | a state in which nutritional intake greatly exceeds the body's needs
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| under nutrition | failing health that results from a long standing dietary intake that is not enough to meet nutritional needs
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| symptoms | a change in health status noted by the person with the problem such as stomach pain
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| subclinical | stage of a disease or disorder not severe enough to produce symptoms that can be detected or diagnosed
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| anthropometric assessment | measurement of body weight and the lengths, circumferences and thickness of parts of the body
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| biochemical assessment | measurement of biochemical functions ( e.g. concentrations of nutrient by products or enzyme activities in the bold or urine)
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| clinical assessment | examination of general appearance of skin, eyes, and tongue; evidence of rapid hair loss, sense of touch, and ability to cough and walk
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| dietary assessment | estimation of typical food choicesrelying of food choices made the day
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| environmental assessment | include details about living conditions, education level. and the ability of the person to purchase, transport and cook food
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| heart attack | rapid fall in heart function caused by reduced blood flow through the heart's blood vessels
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| ulcer | erosion of the tissue lining usually in the stomach (gastric ulcer) or the upper small intestine ( duodenal ulcer) . These are also know as peptic ulcers
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| microorganism | bacterium virus, or other organism invisible to the naked eye, some of which cause diseases also known as microbe
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| hypotheses | tentative explanations by a scientist to explain a phenomenon
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| scurvy | deficiency disease that results after a few weeks to months of consuming a diet that lacks vitamin C
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| epidemiology | the study of how disease rates vary amoung different population groups
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| theory | am explanation for a phenomenon that has numerous lines of evidence to support it
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| control group | participants in an experiment who are not given the treatment being tested
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| placebo | generally a fake medicine or treatment used to disguise the treatments given to the participants in an experiement
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| Scientific method (6 steps) | Observation, hypothesis generated, research and experiments conducted, findings evaluated, follow-up experiments conducted, and accept or reject hypothesis
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| animal model | use of animals to study disease to understand more about human disease
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| case-control study | study in which people that have a disease such as cancer are compared to people who do not have the same condition
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| double-blind study | experimental design in which neither the participant nor the researchers are aware of each participants assessment or the outcome is completed
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| dietary reference intakes (DRIs) | term used to encompass nutrient recommendations made by the food and nutrtion board of the National Academy of Sciences. Include RDAs, EARs, Ais, EERs, and ULs
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| Recommended Dietary Allowance (RDA) | Nutrient intake amount sufficient to meet the needs of 97% to 98% of the individuals in a specific life stage
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| Adequate Intake (AI) | Nutrient intake amount set for any nutrient for which insufficient research is available to establish an RDA
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| Estimated Energy Requirement (EER) | Estimate of the energy (kcal) intake level of a nutrient that is unlikely to cause adverse health effects in almost all people in a specific life stage
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| Tolerable Upper Intake Level (UL) | maximum chronic daily intake level of a nutrient that is unlikely to cause adverse health effects in almost all people in a specific life stage
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| Daily value (DV) | nutritional standard relevant to everyday life. generic standard used on food labels
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| Dietary guidelines for Americans | general goals for nutrient intakes and diet composition set by the USDA and the US Department of Health and Human Services
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| solid fats | fats that are solid at room temp. such as butter and margarine. These foods tend to be high in saturated fatty acids or trans fatty acids
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| added sugars | sugars or syrups that are added to foods during processing preparation
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| eating pattern | a combination of foods and beverages that constitute an individuals complete dietary intake over time
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| empty calories | calories from solid fats and or added sugars. Foods with empty calories supply energy but few or no other nutrients
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| Name the foods groups (5) | grains, vegetable, fruits, dairy, protein foods
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| megadose | large intake of a nutrient beyond estimates of needs or what would by found in a balanced diet
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| Anthropometric measurements include - | height, weight, skinfolds, and body circumferences
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| Foods with high nutrient density offer the _____ nutrients for the _____ calories | most , lowest
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| A meal of a bean burrito, tossed salad, and glass of milk represents foods from all MyPlate food groups except | fruits
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| The Dietary Guidelines for Americans were recently revised in what year? | 2010
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| The term Daily Value is used on | food labels
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| The Tolerable Upper Intake Level (UL) is used to ? | evaluate the highest amount of daily nutrient intake unlikely to cause adverse effects
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| The current food label must list _____ | a uniform and realistic serving size
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| What does the scientific method begin with? | observations made and questions asked
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| What is the most common type of undernutrition in industrialized nations? | iron deficiency
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Created by:
jessev_111