Terms
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| Nutrients | a substance in food that provides energy and structure to the body and regulates body processes
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| Essentual Nutrients | a nutrient that must be consumed in the diet because the body cannot make enough of them to maintain body functions
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| Nutrient Density | a measure of the nutrients provided by a food relative to its calorie content
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| Dietary Supplements | Products sold to supplement the diet. Include: vitamins, minerals, amino acids, fatty acids. Do not offer benefits of food (not regulated by FDA)
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| Phytochemicals | non-nutrient substances in food thought to be beneficial to the body; give color and taste to food; plant-derived
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| Carotenoids | give color to fruits and vegetables; prevent oxidation by donating electrons to reactive oxygen molecules (beta-carotene and lycopene)
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| Phytoestrogens | hormone-like compounds, have a chemical structure similar to estrogen, but not the same strength
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| Ligans | found in flaxseeds; convert to phytosterols
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| Zoochemicals | nonnutrient compounds in animal derived foods that may have health promoting properties
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| Functional foods | provide health benefits beyond functions of nutrients; no added ingredients and eaten in original forms (unmodified whole foods or designer foods with added nutrients)
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| Macronutrients | Carbs, lipids, proteins, water
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| Micronutrients | vitamins and minerals
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| Organic nutrients | carbs, proteins, lipids, vitamins
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| Organic compounds | substance that contains carbon bonded to oxygen; carbs, proteins, and lipids
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| malnutrition | condition resulting from energy or nutrient intake either above or below that which is optimal
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| Nutritional genomics | the study of how diet affects our genes and how individual genetic variation can affect the impact of nutrients and other components of health
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| Epidemilogy | branch of science that studies health and disease trends in populations
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| Food guide | Used to translate nutrient-intake recommendations and into food choices; provides suggested amounts of different food types to meet nutrient needs
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| "How to Select Foods" | 1917; Based on 5 food groups: meat and milk, cereals, vegetables and fruits, fats and fatty foods, sugars and sugary foods
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| Basic 4 | 1956; milk group, meat group, veggies and fruit, bread and cereal
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| Food Guide Pyramid | (USDA)1992; bread, cereal, rice, and pasta; vegetables; fruits; milk, yogurt, and cheese; mealy poultry, fish, dried beans, eggs, and nuts
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| MyPyramid (USDA) | 2005; grains (half whole), veggies, fruits, milk, meats and beans; took into account physical activity and put limits on sodium, fats, and sugars
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| My Plate (USDA) | 2011; restructuring of food nutritional guidelines
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| RDA | Recommended Dietary Allowance; set amounts for energy and only for nutrients that the board felt would be more deficient in most diets; became known as DRIs
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| DRI | Dietary Reference Intakes; recommendations for the amounts of energy, nutrients, and other food components that healthy people should consume in order to stay healthy, reduce the risk of chronic disease, and prevent deficiencies
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| "Dietary Guidelines for Americans" | 1980; guide on how to be healthier
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| Nutritional Status | An individual's health, as it is influenced by the intake and utilization of nutrients
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| 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 (not focused on individuals)
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| Recommended Dietary Allowances (RDAs) | Nutrient intakes that are sufficient to meet the needs of almost all healthy people in a specific gender and life-stage group (focused on individuals)
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| 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
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| 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 or life-stage group
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| Estimated Energy Requirements (EERs) | Average intake values predicted to maintain body weight in a healthy individual
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| Acceptable Macronutrient Distribution Ranges (AMDRs) | Recommended proteins, carbs, and fat intake ranges to decrease disease risk and provide diet flexibility
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| Exchange Lists | system of grouping foods based on their carb, protein, fat, and energy content
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| Nutrition facts | the portion of a food label that provides information about the nutritional composition of a food and how that food fits into an overall diet
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| 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
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| Nutrient Content Claims | statements that highlight specific characteristics of a product that might be of interest to consumers
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| Health Claim | Refer to a relationship between a food, nutrient, food component, or dietary supplement and reduced risk of disease or health condition
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| Food-borne illness | an illness caused by consumption of contaminated food
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| Pathogen | a biological agent that causes disease
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| Food-borne infection | any food borne illness caused by pathogens that multiply in the human body
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| food borne intoxication | any food borne illness caused by consuming food that contains toxins produced by pathogens
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