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Nutrition Exam 1
Chapters 1-3
| Question | Answer |
|---|---|
| Phytochemicals | Substances found in plant foods that are not essential nutrients but may have health promoting properties |
| Organic Molecules | Those containing carbon bonded to hydrogen - carbs, protein, lipid, vitamins. |
| Fortified foods | foods to which one or more nutrients have been added |
| Processed food | foods that have been specially treated or changed from their natural state |
| Zoochemicals | substances found in animal foods that are not essential nutrients but may have health-promoting properties |
| Legumes | the starchy seeds of plants belonging to the pea family; includes peas, peanuts, beans, soybeans, and lentils |
| Energy-yielding Nutrients | Nutrients that can be metabolized to provide energy in the body |
| Micronutrients | Nutrients needed by the body in small amounts - vitamins, minerals |
| Inorganic Molecules | those containing no carbon-hydrogen bonds |
| Essential nutrients | Nutrients that must be provided in the diet because the body either cannot make them or cannot make them in sufficient quantities |
| Dietary supplement | A product intended for ingestion in the diet that contains one or more of the following: vitamins, minerals, plant-derived substances, amino acids, concentrates or extracts |
| Macronutrients | Nutrients needed by the body in large amounts - water, carbs, lipids, and protein |
| Nutrients | chemical substances in foods that provide energy and structure and help regulate body processes |
| Kilocalorie (KCalorie, KCal) | The unit of heat that is used to express the amount of energy provided by foods. |
| Kilojoule (Kjoule, kj) | A unit of work that can be used to express energy intake and energy output. |
| Metabolism | the sum of all the chemical reactions that take place in a living organism |
| Homeostasis | A physiological state in which a stable internal body environment is maintained |
| Malnutrition | Any condition resulting from an energy or nutrient intake either above or below that which is optimal |
| Undernutrition | any condition resulting from an energy or nutrient intake below that which meets nutritional needs |
| Overnutrition | Poor nutritional status resulting from an energy or nutrient intake in excess of that which is optimal for health |
| Genes | Units of a larger molecule called DNA that are responsible for inherited traits |
| Nutritional Genomics (Nutrigenomics) | study of how diet affects our genes and how individual genetic variation can affect the impact of nutrients or other food components on health |
| Nutrient Density | An evaluation of the nutrient content of a food in comparison to the kcalories it provides |
| scientific method | the general approach of science that is used to explain observations about the world around us |
| hypothesis | an educated guess made to explain an observation or to answer a question |
| theory | an explanation based on scientific study and reasoning |
| variable | a factor or condition that is changed in an experimental setting |
| Control group | a group of participants in an experiment that is identical to the experimental group except that no experimental treatment is used. It is used as a basis of comparison. |
| Placebo | a fake medicine or supplement that is indistinguishable in appearance from the real thing. t is used to disguise the control from the experimental groups in an experiment |
| Single-blind study | an experiment in which either the study participants or the researchers are unaware of who is in a control/experiment group |
| Double-blind study | an experiment in which neither the study participants nor the researchers know who is in a control/experiment group |
| Epidemiology | the study of the interrelationships between health and disease and other factors in the environment or lifestyle of different populations |
| Human intervention study (clinical trial) | a study of a population in which there is an experiment manipulation of some members of the population; observations and measurements are made to determine the effects of this manipulation |
| correlation | two or more factors occurring together |
| case-control study | a type of observational study that compares individuals with a particular condition under study with individuals of the same age, sex, and background who do not have the condition |
| Depletion-repletion study | a study that feeds a diet devoid of a nutrient until signs of deficiency appear; and then adds the nutrient back to the diet to the level at which symptoms disappear |
| balance study | a study that compares the total amount of a nutrient that enters the body with the total amount that leaves the body |
| dietary Reference Intakes (DRI) | a set of reference values for the intake of energy, nutrients, and food components that can be used for planning and assessing the diets of healthy people in the US and Canada |
| Life-stage groups | grouping of individuals based on stages of growth and development, pregnancy and lactation that have similar nutrient needs |
| Estimated Average Requirements (EARs) | intakes that meet the estimated nutrient needs of 50% of individuals in a gender and life-stage group |
| Recommended Dietary Allowances (RDAs) | Intakes that are sufficient to meet the nutrient needs of almost all healthy people in a specific life-stage and gender group |
| Adequate Intake (AIs) | intakes that should be used as a goal when no RDA exists. |
| Tolerable Upper Intake Levels (ULs) | maximum daily intakes that are unlikely to pose a risk of adverse health effects to almost all individuals in the specified life-stage and gender group |
| Criteria of adequacy | functional indicators, such as the level of a nutrient in the blood or the appearance of a deficiency symptom, that can be measured to determine the biological effect of a level of nutrient intake |
| Energy provided by Macronutrients and alcohol | carbs - 4g protein - 4g lipis - 9g alcohol - 7g |
| AMDRs percentages | carb intake 45%-65% fat intake 20%-35% protein 10%-35% |
| Estimated Energy Requirements (EERs) | Average energy intakes predicted to maintain body weight in healthy individuals |
| Acceptable Macronutrient Distribution Ranges (AMDRs) | Ranges of intake for energy-yielding nutrients, expressed as a % of total energy intake, that are associated with reduced risk of chronic disease while providing adequate intakes of essential nutrients |
| Dietary Guidelines for Americans | a set of nutrition and lifestyle recommendations designed to promote population-wide dietary changes to reduce the incidence of nutrition-related chronic disease |
| Discretionary KCalories | The energy left over after an individual has consumed all the food needed to meet their nutrient needs |
| Daily Value | a nutrient reference used on food labels to help consumers see how foods fit into their overall diets |
| Reference Daily Intakes (RDIs) | reference values established for vitamins and minerals that are based on the highest amount of each nutrient recommended for any adult age group by the 1968 RDAs |
| Daily Reference Values (DRVs) | reference values established for protein and seven nutrients for which no original RDAs were established. Values are set to help reduce the risk of chronic disease |
| Exchange list | a food group system that groups foods according to energy and macronutrient content. It is used extensively in planning diabetic and weight loss diets |
| Healthy People Initiative | a set of national health promotion and disease prevention objectives for the US population |
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