Basic nutrition C 15
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| Hypertension | Medical condition in which the force of blood against the arterial walls is high enough that it could lead to heart disease or other health problems
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| Foodborne illness | Illness caused by consuming contaminated Foods or beverages with a specific microbe or pathogen
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| Food infections | Foodborne illnesses caused by bacteria, viruses, or parasites
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| Food intoxications | Foodborne illness caused by natural toxins or harmful chemicals
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| Hepatitis A | A form of viral hepatitis transmitted in food which causes fever and jaundice
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| Norovirus | A class of single stranded RNA viruses that can cause gastroenteritis
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| Mycotoxin | Natural, poisonous substances produced by certain molds and mushrooms that can cause foodborne illness
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| Aflatoxins | A class of toxic compounds produced by certain molds found in foods
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| Dioxins | A highly toxic environmental pollutant produced during the manufacturing of products like herbicides and paper bleaching
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| Wellness | Achieving balance and integration of aspects that affect quality of life, including physical, mental, emotional, social, environmental, and spiritual dimensions.
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| functional foods | Foods that do more than meet basic nutritional needs and could provide additional health benefits.
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| conventional foods | They are whole foods that have not been modified.
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| Modified foods | have been fortified, enriched, or enhanced with additional nutrients or bioactive compounds
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| Medical foods | designed for enteric administration under the guidance of a medical professional
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| Special dietary use foods | address special dietary needs and meet the nutritional requirements of certain health conditions.
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| Holistic nutrition | act of eating whole foods and the belief that everything is connected in some way
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| DASH diet | evidence-based eating plan that can help reduce high blood pressure.
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| Mediterranean diet | focuses on small portions of nutritionally sound food.
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| Mediterranean diet have some of the lowest rates of | chronic disease and the highest rates of longevity among
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| Gluten | protein found in wheat, barley, and rye that causes an immune response in people with celiac disease
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| Supplements | Vitamins, minerals, herbs, and other nutrients that are taken in addition to your regular diet to promote healthy body functions or to target specific body parts.
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| cardiorespiratory endurance | cardiovascular system’s ability to deliver oxygen and nutrients efficiently to fuel physical activity.
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| VO2 max | Maximum oxygen consumption measured during exercise.
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| Muscle strength | Maximum amount of muscular force that can be exerted in a single movement or action.
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| muscle endurance | Quality of a muscle, or a group of muscles, to perform repetitive movements for a lengthy period of time.
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| Flexibility | Capability of joints to move in a whole, wide range of motion.
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| metabolic fitness | Ability to provide energy to the muscles during physical activity.
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| One measurement of metabolic fitness is | resting metabolic rate
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| resting metabolic rate | The measurement of the amount of energy required for the body to maintain its basic functions while at rest.
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| Chronic diseases | ongoing, life-threatening, and life-altering health challenges.
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| risk factor | Any condition, behavior, or other characteristic that increases the chance of developing a disease or problem.
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| Leading cause of death in the United States | heart disease
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| Atherosclerosis | Disease that is characterized by the deposition of plaques and fatty material in the walls of the body’s artery, vein, and blood vessel network.
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| Aneurysm | Swelling or enlargement of the artery due to a weakening in the artery wall
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| Thrombosis | Development of a blood clot inside of a blood vessel..
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| Embolism | Blood vessel obstruction caused by a mass, such as a detached blood clot or other foreign body, that circulates in the bloodstream.
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| Tumor | Abnormal mass of body tissue that results from uncontrolled and progressive cell growth.
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| Metastasis | Spread of cancerous cells from an original location to one or more new sites within the body.
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| Diabetes mellitus | disease where the body’s production or response to insulin is impaired or not working at all, which causes blood glucose to remain high.
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| type 1 diabetes | An autoimmune condition in which the pancreas does not produce insulin
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| type 2 diabetes | Occurs when the pancreas produces enough insulin initially, but the body is unable to use the hormone properly (insulin resistance
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| gestational diabetes | A condition caused by a shortage of insulin or by pregnancy hormones.
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| registered dietitian nutritionist (RDN) | Health-care professional who has registered credentials and can implement nutritional care
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| nutritionist | Health-care professional who works in the field of nutrition, but does not have registered credentials
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