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