BIOL 1322 terms
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| functional foods | Foods that may provide additional health benefits beyond their nutrient value
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| Phytochemicals | Nonnutritive plant compounds, found in fruits and vegetables, that may play a role in fighting chronic disease
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| Nutrition | The science that studies how nutrients and compounds in foods nourish the body and affect body fx and overall health
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| Nutrients | Compounds in foods that sustain body processes. There are 6 classes of nutrients: carbs, fats, proteins, vitamins, minerals and water
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| Organic | Compounds containing carbon or carbon-carbon bonds
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| Inorganic | Compounds that do not contain carbon: minerals, water and salts
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| Essential nutrients | Nutrients that must be consumed from foods because they cannot be made in the body in sufficient quantities to meet its needs and support health
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| Nonessential nutrients | Nutrients that can be made in sufficient quantities in the body to meet body's reqs and support health
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| Energy | The capacity to do work
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| Energy-yeilding nutrients | The 3 nutrients that provide energy in the body: carbohydrates, lipids, protein
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| Kilocalorie (kcal) | The amt of energy required to raise the temp of 1 kilogram of water 1 degree C; used to express the measurement of energy in foods; 1 kcal = 1000 cal
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| Macronutrients | Organic nutrients, including the energy-containing carbs, lipids, proteins, and water that the body needs in large amounts.
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| Micronutrients | Essential nutrients the body needs in smaller amts; vitamins and minerals
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| Enzymes | Proteins in living cells that act as catalysts and control chemical reactions
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| Coenzymes | Substances, such as vitamins or minerals, that facilitate the activity of enzymes
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| Solubility | The ability to dissolve into another substance
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| Water-soluble vitamins | Vitamins that dissolve in water; gen cannot be stored in the body and must be consumed daily
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| Fat-soluble vitamins | Vitamins that dissolve in fat and can be stored in the body
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| major minerals | Minerals needed by the body in amts greater than 5 grams; aka macrominerals
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| Trace minerals | Minerals needed by the body in amts less than 5 grams; aka microminerals
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| Consensus | Agreed-upon conclusion of a group of experts based on a collection of info
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| Scientific Method | A process used by scientists to gather and test info for the sake of generating sound reasearch findings.
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| Hypothesis | An idea or explanation proposed by scientists based on observations or known facts
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| peer-reviewed journal | A journal in which scientists publish research findings, after the findings have gone through a rigorous review process by other scientists
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| laboratory experiment | A scientific experiment conducted in a lab. Some lab experiments involve animals.
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| Observational Research | Research that involves systematically observing subjects to see if there is a relationship to certain outcomes.
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| Experimental Research | Research involving at least 2 groups of subjects
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| Epidemiological research | Research that studies the variables that influence health in a pop; often observational.
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| Experimental Group | In experimental research, the group of participants given a specific treatment, e.g. drug, as part of a study.
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| control group | experimental research: group that does not receive the treatment but may be given a placebo instead; used as a standard for comparison.
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| placebo | An inactive substance, such as a sugar pill, administered to a control group during an experiment
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| Double-blind placebo-controlled study | An experimental study in which neither the researchers nor the subjects in the study are aware who is receiving the treatment or the placebo
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| Nutritional Genomics | A field of study of the relationship between genes, gene expression, and nutrition.
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| Gene expression | processing of genetic information to create a specific protein
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| Registered Dietician (RD) | Health professional who is a food and nutrition expert: RD's obtain a college degree in nutrition from an American Dietetic Association (ADA) accredited program, and pass an exam to become a RD
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| malnourished | cond. that results when the body does not receive the right amt of essential nutrients to maintain health; overnourished or undernourished are forms of malnutrition
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| undernourished | cond. in which the individual lacks sufficient energy or is deficient in quality or quantity of essential nutrients
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| overnourished | overconsumption of energy or nutrients
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| acute | sudden onset of symptoms or disease
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| chronic | symptom or condition that lasts over a long period of time
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| malabsorption | problem associated with a lack of absorption of nutrients through the intestinal tract
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| body mass index (BMI) | measurement calculated as a height divided by weight squared; used to determine whether an individual is underweight, at a healthy weight, or overweight or obese.
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| Overweight | for adults, a BMI greater than 25
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| Obesity | for adults, a BMI greater than 30
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| Discuss factors influencing food choice | Taste, Environment, Social Trends, Body Image, Advertising, Time, convenience and costs
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| How does good nutrition affect health? | reduces the risk of many chronic diseases: heart disease, cancer, stroke, diabetes
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| Carbohydrates | Primary energy source for the body, composed of Carbon, Hydrogen, Oxygen and supply simple sugar - glucose
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| Lipids | organic compounds including fats, oils, phospholipids, and sterols insoluble in water. Important source for body during rest and sleep.
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| Proteins | Contain Nitrogen. Provide basic building blocks - amino acids, to synthesize, grow, and maintain tissues in the body. Tissues in muscles, bones and skin are primarily made of proteins. Also nt's and enzymes in chem reax
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| Vitamins | do not provide energy...help catalyze reax as coenzymes - 13 known vitamins.
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