chapter 1 and 2 in nutriotion
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
|
|
||||
|---|---|---|---|---|---|
| Nutrition | The science of foods and nutrients and other substances they contain and their action on the body
🗑
|
||||
| foods | products derived from plants or animals that can be taken into the body to yield energy and nutrients for the maintenance of life
🗑
|
||||
| diet | the foods and beverages a person eats and drinks
🗑
|
||||
| food choices (10) | personal preferences, habits, ethnic heritage or tradition, social interactions, availability convenience and economy, positive and begative assocations, emotional comfort, values, body weight and image, nutrition and health benefits
🗑
|
||||
| functional foods | foods that contain physiologically active compounds that provide health benefits beyond their nutrient contributions
🗑
|
||||
| phytochemicals | non-nutrient compounds found in plant derived foods that have biological activity in the body
🗑
|
||||
| inorganic | not containing carbon or pertaining to living things
🗑
|
||||
| organic | substances or molecules containing carbon, carbon-bonds, or carbon hydrogen bonds
🗑
|
||||
| essential nutrients | nutrients a person must obtain from food because the body cannot make them in sufficient quantity
🗑
|
||||
| energy-yielding nutrients (3) | carbohydrate, fat, protein
🗑
|
||||
| calories | units by which energy is measured, measured in kilocalories 1000 calories or kcalories
🗑
|
||||
| energy | the capacity to do work
🗑
|
||||
| nutrients | chemical substances obtained from food and used int eh body to provide energy, structural materials and supports growth maintenance and repairs the body
🗑
|
||||
| energy density | a measure of the energy a food provides relative to the amount of food
🗑
|
||||
| vitamins | organic, essential nutrients required in small amounts by the body for health
🗑
|
||||
| minerals | inorganic elements. some minerals are essential nutrients required in small amounts by the body for health
🗑
|
||||
| genome | the full complement of genetic material
🗑
|
||||
| nutritional genomics | the science of how nutrients affect the activities of genes
🗑
|
||||
| blind experiemtn | an experiment in which the subject doesn't know whether they are the control or experimental group.
🗑
|
||||
| control group | a group of individuals similar in all respect to the experimental group except the medication they are not recieving
🗑
|
||||
| correlation | a simultaneous increase decrease or change in two variables...if a increases then b also increases.
🗑
|
||||
| double blind study | when neither individual or experiementer knows who is in which group, control or experiemental
🗑
|
||||
| hypothesis | an unproven statement that tentatively explains the relationships between two or more variables
🗑
|
||||
| peer review | a process in which a panel of scientists rigorously evaluates a research study to assure that the scientific method was followed
🗑
|
||||
| placebo | an inert harmeless medication given to provide comfror an dhope
🗑
|
||||
| placebo effect | a change that occures in reponse to expectations in the effectiveness of a treatment that has no actual medication.
🗑
|
||||
| randomization | a process of choosing the members of the experiemental and control group without bias
🗑
|
||||
| replication | repeating an experiment and getting the same result
🗑
|
||||
| subjects | the people or animals participating in a research project
🗑
|
||||
| validity | having the quality of being founded on fact or evidence
🗑
|
||||
| variables | factors that change
🗑
|
||||
| dri | dietary reference intakes
🗑
|
||||
| requirement | the lowest continuing intake of a nutrient that will maintain a specified criterion of adequacy
🗑
|
||||
| ear | estimated average requirement
🗑
|
||||
| rda | recomended dietary allowance
🗑
|
||||
| deficent | the amount of a nutrient below which almost all healthy people can be expected to experience deficeny symptoms
🗑
|
||||
| adequate intake | the average daily amount of a nutrient that appears sufficient to maintain a specified criterion.
🗑
|
||||
| ul | tolerable upper intake level, the most daily amount of a nutrient that one can safely take
🗑
|
||||
| eer | estimated energy requirement
🗑
|
||||
| amdr | acceptable macro nutrient distribution ranges
🗑
|
||||
| malnutrition | any condition caused by excess or deficient food energy or nutrientintake
🗑
|
||||
| undernutrition | deficient evergy or nutrients
🗑
|
||||
| overnutrition | excess energy or nutrients
🗑
|
||||
| nutrition assessment | a comprehensive analysis of a persons nutrition status.
🗑
|
||||
| nutrition assessment uses... | historical information, anthropometirc data, physical examinations, laboratory tests,
🗑
|
||||
| overt | open and easy to observe
🗑
|
||||
| primary deficiency | a nutrient deficiency caused by inadequate dietary intake of a nutrient
🗑
|
||||
| subclinical deficiency | a deficiency in the early stages before the outward signs have appeared
🗑
|
||||
| chronic diseases | diseases characterized by a slow progression and long duration
🗑
|
||||
| adequacy | providing all the essential nutrients, fiber and energy
🗑
|
||||
| balance | providing foods in proportion to each other in proportion to the body's needs
🗑
|
||||
| kcalorie control | management of food energy intake
🗑
|
||||
| nutrient density | a measure of the nutrients a food provides relative to the energy it provides
🗑
|
||||
| empty-kcalorie foods | foods that contribute energy but lack protein, vitamins, and minerals
🗑
|
||||
| moderation | providing enough buyt not too much of a substance
🗑
|
||||
| variety | eating a wide selection of foods within and among the major food groups
🗑
|
||||
| legumes | plants of the bean and pea family with sds that are rich in protein compared with other plant derived foods.
🗑
|
||||
| exchange lists | diet planning tools that organize foods by their proportions of carbohydrate, fat and protein
🗑
|
||||
| processed foods | foods that have been treated to change their physical, chemical, microbiological or sensory proporties
🗑
|
||||
| fortified | the addition of nutrients that were either not present or present in small amounts to correct a widespread problem.
🗑
|
||||
| refined | process by which the course parts of a food are removed
🗑
|
||||
| enriched | the addition to a food of nutrition that were lost during processing
🗑
|
||||
| textured vegetable protein | processed soybean protein used in vegetarian products such as soy burgers
🗑
|
||||
| imitation foods | foods that substitute for and resemble another foods but are nutritionally inferior
🗑
|
||||
| food substitutes | foods that are designed to replace other foods
🗑
|
||||
| daily values | reference values developed by the fda specifically for use on food labels
🗑
|
||||
| health claims | statements that characterize the relationship between a nutrient in a food and a disease.
🗑
|
||||
| structure-function cliams | statements that characterize the relationship between a nutrient or other substance in a food and its role in the body
🗑
|
||||
| fruits high in nutrient density | apples, apricots , avocados, bananas, blueberries, cantaloupe, cherries, grapefuit
🗑
|
||||
| fruits low in nutrient density | canned or frozen fruit in syrup, juices, punches, fruit drinks with added sugars
🗑
|
||||
| veggies high in nutrient density | dark green veggies, orange and deep yellow veggies, legumes (black beans, black-eyed peas, garbanzo beans, tofu, split peas), starchy veggies (green peas, lima beans potatoes), artichokes, asparagus, banoo shoots, bean sprouts, beets
🗑
|
||||
| veggies low in nutrient density | baked beans, candied sweet potatoes, french fries, refried beans
🗑
|
||||
| grains high in nutrient density | whole grains, enriched bagels breads, pastas pretzels, rice tortillas
🗑
|
||||
| grains low in nutrient density | biscuits, cakes, cornbread, crackers, croissants, doughnuts
🗑
|
||||
| meats high in nutrient density | poultry, fish, shellfish, legumes, eggs, lean meat game birds
🗑
|
||||
| meats low in nutrient density | bacon, bajked beans, fried meat, fish tofu, ground meat
🗑
|
||||
| milks high in nutrient density | fat free milk and butter milk cheeses, cottages cheese
🗑
|
||||
| milks low in nutrient density | 1% 2% or whole milk and milk products
🗑
|
||||
| oils | all good, liquid vegetable oils are good and olive avocado oils are also good
🗑
|
Review the information in the table. When you are ready to quiz yourself you can hide individual columns or the entire table. Then you can click on the empty cells to reveal the answer. Try to recall what will be displayed before clicking the empty cell.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
Created by:
deleted user
Popular Science sets