Nutrition for a Changing World – Clark College, Winter 2017 – CH 1-3
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Nutrients
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chemical substances obtained from food that are essential for body function; needed for metabolism, growth, development, reproduction, and tissue maintenance and repair
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Essential nutrients
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nutrients that must be supplied through food because the body cannot produce sufficient quantities alone
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carbohydrates
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compunds made up of carbon, hydrogen, and oxygen atoms that are found in foods as either simple sugars or complex carbohydrates
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proteins
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large molecules consisting of carbon, hydrogen, and nitrogen assembled in one of more chains of amino acids
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fats
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a term for triglycerides a subclass of lipids that are the primary form of fat in our food and our bodies
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vitamins
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organic compounds that are required in small quantities for specific functions in the body
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minerals
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inorganic individual chemical elements obtained through foods that are essential in human nutrition
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water
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an essential nutrient that has critical functions in the body
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undernutrition
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inadequate nourishment caused by insufficient dietary intake of one or more essential nutrients or poor absorption and or use of nutrients in the body
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overnutrition
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excess intake or imbalance of calories relative to the need of individual
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malnutrition
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a state of undernutrition or overnutrition caused by inadequate excessive or unbalanced intake of calories and or essential nutrients
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obesity
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a condition characterized by accumulation of excess body fat
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chronic disease
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diseases that are generally slow in progression and of long duration heart disease and diabetes
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dietary reference intake DRI
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reference values for vitamins minerals macronutrients and energy that are used to access and plan the diets of healthy people in the US and canada
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EAR estimated average requirement
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the average nutrient intake level estimated to meet the daily requirements of half of the healthy individuals for the different sexes and life-stage groups
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RDA recommended dietary allowance
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the recommended nutrient intake levels that meet the daily needs and decrease risks of chronic disease in almost all healthy people for different sexes and life stage group
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AI adequate intake
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estimated value for recommended daily nutrient intake level used when there is insufficient evidence to determine a specific RDA
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UL tolerable upper intake level
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the max amount of nutrient allowed that has been proven to have no risk of side effects
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EER estimated energy requirement
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estimated number of calories per day required to maintain energy equilibrium in a healthy adult this value is dependent on age sex height weight and level of physical activity
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AMDR acceptable macronutrient distribution range
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the range of energy intakes that should come from each macronutrient to provide a balanced diet
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scientific method
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a specific series of steps that involves a hypothesis measurements and data gathering and interpretation of results
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placebo effect
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apparent effect experienced by a patient in response to a fake treatment due to the patient's expectation of an effect
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Registered dietitian
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food and nutrition expert who has met the minimum academic and professional requirements to qualify for the credential
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NHANES national health and nutrition examination survey
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a group of studies designed to assess the health and nutritional status of adults and children in the US
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Processed food
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an food that is altered from its raw form through processing such as canning, freezing, cooking or milling processing often involves adding ingredients such as sodium containing additives and preservatives
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healthy diet
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an eating pattern characterized by variety balance adequacy and moderation that promotes heath and reduces risk of disease
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nutrient density
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the amount of nutrients supplied by a good in relation to the number of calories in the food
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energy density
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the amount of energy or calories in a given weight of food
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added sugar
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are those sugars that are added to foods during processing - do not occur naturally
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solid fats
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contain high amounts of saturated fats which make them solid at room temp.
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DGAs dietary guidelines for americans
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national heath guidelines that provide information and advice based on scientific evidence on how to choose a healthy eating plan
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MyPLATE
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visual presentation of foods from five food groups "on a dinner plate" representing the ideal balance that will provide a spectrum of nutrients
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food labeling
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the declaration on a food package that describes the nutrient content and serving size of a food
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NLEA nutrition labeling and education act
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an act that allows the FDA to require nutrition labeling of most prepared foods and dietary supplements
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FDA food and drug administration
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government agency responsible for the supply of safe food regulation of additives and labeling
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%DV percent daily value
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as estimation of the amount of a specific nutrient contained in one serving expressed as a % of the daily value based on a 2000 calorie diet
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ingredients list
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a list of ingredients on a food package presented in descending order by weight
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nutrient claims (high fiber, good source of....)
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declaration on food packages to indicate a possibly beneficial level of nutrient
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health claims
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describe the link between a food and the reduction of a certain disease risk
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structure function claim
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"supports a healthy heart"
