Term
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Definition
| substances essential for health that the body can’t make/makes in too small of quantities to support health |
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Term
| What are the 6 major nutrients? |
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Definition
| carbs, lipids, proteins, vitamins, minerals, and water |
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Term
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Definition
| vitamins, minerals, fatty acids, and amino acids |
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Term
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Definition
| composed of C, H, and O;fruits, veggies, and grains |
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Term
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Definition
| small carb structures called sugars, such as table sugar (sucrose) and blood sugar (glucose) |
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Term
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Definition
| larger carb structures called polysaccharides, such as starch in grains and glycogen stored in muscles |
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Term
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Definition
| lipids that are solid at room temp; saturated fatty acids |
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Term
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Definition
| lipids that are liquid at room temp; unsaturated fatty acids |
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Term
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Definition
| omega-6; essential; in veggies or fish oil |
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Term
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Definition
| omega-3; essential; also in veggies or fish |
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Term
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Definition
| major form of fat in foods and a key energy source for the body; also the major form of energy stored in the body; composed of 3 fatty acids attached to a glycerol molecule |
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Term
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Definition
| long chains of carbon flanked by hydrogen with an acid group attached to the end opposite glycerol |
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Term
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Definition
| composed of C, O, H, and N; main structural material in bone, muscle, blood, cell membranes, enzymes, and immune functions; typically used very little for daily energy |
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Term
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Definition
| 20 commonly found in food, 9 are essential for adults, 10 for infants |
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Term
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Definition
| made up of C, H, N, O, P, S, and others; facilitate chemical reactions, releasing energy |
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Term
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Definition
| A, D, E, K; more likely to accumulate in body |
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Term
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Definition
| C, and B-vitamins; more likely to be destroyed while cooking |
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Term
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Definition
| Unlike carbs, lipids, proteins, and vitamins, these are structurally simple, inorganic substances; typically function in groups of 1+ of the same atom;elements, not destroyed during cooking; essential |
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Term
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Definition
| macronutrient needed in the largest quantity |
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Term
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Definition
| amount of heat it takes to raise the temp of 1 g of water 1* C |
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Term
| Kilocalorie (kcal) (Calorie) |
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Definition
| 1000 calories, amount of heat it takes to raise 1000 g (1 liter) of water 1* C |
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Term
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Definition
| a mass of 1 g moving at a velocity of 1 meter/second |
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Term
| Physiological Fuel Values |
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Definition
| Carb = 4. Protein = 4. Lipid = 9. Alcohol = 7. |
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Term
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Definition
| hunger, social, psychological, and appetite (main influence in developed countries) |
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Term
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Definition
| the desire to eat certain foods and reject others |
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Term
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Definition
| flavor, texture, and appearance (most important for many. Culture. Lifestyle. Routines and habits (most of us eat from a core group, about 100 items making up 75% of diet). Environment. Food marketing (industry spends $34 billion). Health and nutrition concerns, knowledge, and beliefs. |
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Term
| A well nourished person should ingest |
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Definition
| 450 g of protein, fat, and carbs. 20g of minerals, and 300 mg of vitamins |
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Term
| Anthropometric Nutritional Assesment (NA) |
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Definition
| height, weight, skinfold thickness, muscle circumference |
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Term
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Definition
| compounds in blood and urine |
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Term
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Definition
| physical exam of skin, eyes, tongue, and ability to walk |
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Term
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Definition
| usual food intake, food allergies, supplements |
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Term
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Definition
| education & economic background, marital status, housing condition |
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Term
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Definition
| 1. phenomena are observed. 2. questions asked and hypothesis are generated. 3. research is conducted. 4. incorrect explanations are rejected, the most likely explanation is used as basis for model. 5. research results are scrutinized and evaluated by other scientist, unbiased research is published in a scientific journal. 6. results are confirmed by other scientist and more experiments/studies. |
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Term
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Definition
| study of diseases in population; most human chronic diseases do not occur in lab animals, suggesting its necessity |
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Term
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Definition
| look at changes in health of people who move from one country to another |
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Term
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Definition
| start with a healthy population and follow it, looking for development of disease |
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Term
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Definition
| Scientist compare individuals who have the condition in question (cases) with those who do not have the condition (controls); ideally match opposing groups to age, race, gender; "mini epidemiological study" |
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Term
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Definition
| one group of participants (experimental group) follows a specific protocol, while the participants in the corresponding control group follow their usual habits. The control group also usually receives a placebo |
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Term
| Dietary Reference Intakes (DRIs) |
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Definition
| term used to encompass nutrient recommendations made by the Food and nutrition Board of the National Academy of Sciences. These include RDAs, EARs, AIs, EERs, and ULs; applies to US & Canada; differ by life stage; recommendations should be applied to average diet not single day |
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Term
| Estimated Average Requirements (EARs) |
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Definition
| Nutrient intake amounts estimated to meet the needs of 50% of the individuals in a specific life stage; set for 17 nutrients |
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Term
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Definition
| - F&NB agree that there is an accurate method for measuring whether intake is adequate; these measures typically evaluate the activity of an enzyme in the body or the ability of a cell or an organ to maintain normal physiological function |
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Term
| Recommended Dietary Allowances (RDAs) |
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Definition
| Nutrient intake amount sufficient to meet the needs of 97-98% of the individuals in a specific life stage; EAR x 1.2; based on ability to prevent chronic disease instead of deficiency (EAR) |
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Term
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Definition
| Nutrient intake amount set for any nutrient for which insufficient research is available to establish an RDA. AIs are based on estimates of intakes that appear to maintain a defined nutritional state in a specific life stage; should exceed RDAs; should cover needs of 97-98%+ of individuals; includes fatty acids, fiber, 9 vitamins and minerals |
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Term
| tolerable Upper intake Level (ULs) |
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Definition
| Maximum chronic daily intake level of a nutrient that is unlikely to cause adverse health effects in almost all people in a specific life stage; "ceiling" |
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Term
| Estimated Energy Requirements (EER) |
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Definition
| Estimate of the energy (Kcal) intake needed to match the energy use of an average person in a specific life stage; achieve and maintain healthy weight |
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Term
| Adequate Macronutrient Distribution Range (AMDR) |
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Definition
| Range of Macronutrient intake, as percent of energy, associated with reduced risk of chronic diseases while providing for recommended intake of essential nutrients; for carbs, protein, fat, and essential fatty acids |
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Term
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Definition
| fat = 20-35%. protein = 10-35%. carbs = 45-65% |
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Term
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Definition
| Chronic intakes far below RDA (or AI) will cause a deficient state and poor health in most individuals |
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Term
| Desirable Nutritional Status |
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Definition
| Body tissues have enough of the nutrient to support normal functions, as well as to build and maintain surplus stores that can be used in times of increased need |
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Term
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Definition
| Determined by dividing the amount of nutrients (protein, vitamin, mineral) in a serving of the food by your daily recommended intake (RDA, AI), then divide the calories in a serving of the food by your daily calorie need (EER) |
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Term
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Definition
| generic nutrient standard used on Nutrition Facts labels; it comprises both Reference Daily Intakes (RDIs) and Daily Reference Values (DRVs); DV = RDI + DRV; four groups: infants, toddlers, pregnant, and 4+ age |
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Term
| Reference Daily Intake (RDIs) |
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Definition
| part of the DV; generic nutrient standard set for vitamins and minerals (excluding sodium and potassium); based on 1968 RDAs |
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Term
| Daily Reference Value (DRVs) |
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Definition
| part of the DV; generic nutrient standards set for energy; fat, saturated fat, carbs, protein, fiber, cholesterol, sodium, potassium |
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Term
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Definition
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Term
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Definition
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Term
| More, Added, Extra or Plus |
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Definition
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Term
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Definition
| determined by comparing foods calorie content per gram weight of the food; high: nuts, cookies, fried foods, snack foods; low: fruits, veggies, stews, casseroles, oatmeal |
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Term
| Dietary Guidelines for Americans |
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Definition
| published every 5 years since 1980 in response to concern over CVD, cancer, and alcoholism; foundation for US gov nutrition policy & education; provide scientific basis for food stamps/WIC; grouped into 9 general topics |
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Term
| Dietary Guidelines Diet Recommendations |
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Definition
| 2 cups of fruit, 2.5 cups of vegetables, 3 oz of whole grains (at least half of grains should be whole), 3 cups of milk |
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Term
| Dietary Guidelines Veggies |
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Definition
| dark green, orange, legumes, starchy, others |
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Term
| Dietary Guidelines Weight Management |
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Definition
| balance cal in with cal out |
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Term
| Dietary Guidelines Physical Activity |
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Definition
| engage in 30+ min of physical activity on most days to reduce disease; 60 min on most days to manage weight;60-90 min daily for weight loss; include cardio, stretching, resistance, and calisthenics for fitness |
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Term
| Dietary Guidelines Food Safety |
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Definition
| clean hands; separate raw, cooked, and ready-to eat; cook at safe temp; chill perishable food promptly; avoid raw or unpasteurized |
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Term
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Definition
| first seen in 1992, depicts the key elements of healthy diet and lifestyle |
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Term
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Definition
| variety, proportion, moderation, personalization, gradual improvement, activity; applies to age 2+ |
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Term
| MyPyramid Nutrient Groups & Serving Sizes |
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Definition
| grains = 1 oz (1 slice of bread or 1 cup of cereal); veggies = 1 cup (raw/cooked/juice or 2 leafy) fruit = 1 cup (1/2 dried) milk = 1 cup (milk/yogurt or 2 oz processed cheese) meat & beans = 1 oz (meat, poultry, fish, egg or 1 tbl of PB or 1/4 cup of beans or 1/2 oz of nuts) oils = 1 tsp |
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Term
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Definition
| composed of cells that cover surfaces outside and inside the body. The skin and gastrointestinal (GI) tract are examples. Epithelial cells absorb nutrients, secrete important substances, and excrete waste |
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Term
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Definition
| supports and protects the body by holding structures (cells, cell parts) together, stores fat, and produces blood cells. Tendons, cartilage, and parts of bones, arteries, and veins |
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Term
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Definition
| can contract and relax and is designed to permit movement |
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Term
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Definition
| found in the brain and spinal cord, transmits never impulses from one part of the body to another |
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Term
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Definition
| includes the GI tract; mouth, esophagus, stomach, intestines, liver, gallbladder, and pancreas |
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Term
| Gastro Intestinal (GI) Tract |
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Definition
| aka the Alimentary Canal, is a long, hollow, muscular tube that extends almost 15 feet from: 1. Mouth. 2. Esophagus. 3. Stomach. 4. Pancreas. 5. Liver. 6. Gallbladder. 7. Small intestine (duodenum, jejunum, ileum). 8. Large intestine (colon, cecum, ascending colon, transverse colon, descending colon, sigmoid colon). 8. Rectum > Anus. |
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Term
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Definition
| coordinated wave of contraction and relaxation of the 2+ muscle layers (3 in stomach are thickest and strongest) |
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Term
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Definition
| chews, tastes, moistens food, releases starch-digesting amylase enzyme, initiate swallowing |
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Term
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Definition
| lubricate with mucus, moves food to stomach via peristalsis |
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Term
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Definition
| stores, mixes, dissolves and continues digestion, kills microorganisms with HCl,releases pepsin enzyme, produces intrinsic factor for vitamin B-12 absorption |
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Term
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Definition
| produces bile to aid in fat digestion/absorption |
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Term
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Definition
| store, concentrate, and later release bile into small intestine |
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Term
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Definition
| secretes the alkaline (base) sodium bicarbonate (NaHCO3) and enzymes for digesting carbs, fat, and protein |
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Term
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Definition
| mix and propel contents, lubricates with mucus, digest and absorbs most substances using enzymes made by the pancreas and small intestine |
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Term
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Definition
| mix and propel contents, absorbs sodium, potassium and water, houses good bacteria, lubricates with mucus, synthesizes some vitamins and short-chain fatty acids, forms feces |
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Term
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Definition
| holds feces and expels via the anus |
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Term
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Definition
| valve-like flap of tissue that prevents food from lodging in the trachea |
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Term
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Definition
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Term
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Definition
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Term
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Definition
| Inactive protein-digesting enzyme; transformed into pepsin via HCl in the stomach |
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Term
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Definition
| produce hormones and hormone-like substances |
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Term
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Definition
| 1st part of the small intestine; 10" |
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Term
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Definition
| mid section of the small intestine; 4' |
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Term
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Definition
| last section of the small intestine; 5' |
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Term
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Definition
| cholesterol-containing yellow-green fluid secreted by the liver that aids in fat digestion and absorption by emulsifying fat; reabsorbed in the ileum (enteroheptic circulation) |
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Term
| Gastric Inhibitory Peptide |
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Definition
| hormone that helps slow the release of chyme into the small intestine, giving it time to neutralize the acid and digest the nutrients |
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Term
| Non-steroidal Anti-inflammatory Drugs (NSAIDS) |
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Definition
| class of medications that reduce inflammation, fever, and pain but are not steroids. Asprin, ibuprofen, and naproxen are some examples. Can inhibit the hormone prostaglandin production that allows the production of mucus. |
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Term
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Definition
| hormone made in the stomach that controls the release of HCl and pepsinogen |
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Term
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Definition
| fatty acids that contain fewer than 6 carbon atoms |
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Term
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Definition
| fatty acids that contain 6-10 carbon atoms |
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Term
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Definition
| large vein leaving from the intestine and stomach, connects to the liver |
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Term
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Definition
| made up of the heart, blood vessels, and blood; contains the cardiovascular system (blood) and the lymphatic system; transports nutrients from the small intestine |
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Term
| Intestinal Gas (flatulence) |
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Definition
| mix of CO2, O, N, H, methane, and sulfur; comes from air and undigested carbs by bacteria |
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Term
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Definition
| difficult or infrequent (fewer than 3 a week) bowel movements; can be caused by antacids, antidepressants, calcium, and iron supplements, also low fiber diets; can be combated by more fiber and fluids |
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Term
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Definition
| inflammatory disease of the GI tract that often reduces the absorptive capacity of the small intestine. Family history is a major risk factor |
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Term
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Definition
| inflammation of the colon that can lead to ulcers |
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Term
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Definition
| loose, watery stool occurring more than 3 times per day; most commonly the result of a bacterial or viral infection from contaminated food or water; can also be caused by parasites, or medication |
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Term
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Definition
| swollen veins of the rectum and anus |
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Term
| Nutrients that Regulate Body Process |
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Definition
| some vitamins, some minerals, some lipids, protein, and water |
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