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| Chemical substances obtained from food and used in the body to provide energy, structural materials and regulating agents to support growth, maintenance and repair the body's tissues. |
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| Any condition caused by excess or deficient food energy or nutrient intake or by an imbalance of nutrients. |
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| The capacity to do work. The energy in food is chemical energy. The body can convert this energy to mechanical, electrical or heat energy. |
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| Energy-yielding nutrients |
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| The nutrients that break down to yield energy the body can use. |
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| Nutrients a person must obtain from food because the body cannot make them for itself in sufficient quantities to meet its physiological needs. |
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| Units by which energy is measured. |
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| Nonnutrient compounds found in plant derived foods that have biological activity in the body. |
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| Information passed along by word-of-mouth but not documented scientifically. |
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| Epidemiology/Epidemiological Studies |
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| The branch of medical science dealing with the transmission and control of disease/Observational |
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| An inert harmless medication used in research studies. |
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| Experimental and control group |
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Used in conducting research.
Experimental: gets the active ingredient/substance being studied.
Control gets placebo. |
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| Blind & Double blind experiment |
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Definition
Blind: Subject doesn't know if they are getting active or placebo.
Double blind: researcher also doesn't know... |
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| A panel of scientists evaluates a research study to assure the scientific method was followed. |
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| can the results of the study be reproduced? Determines validity. |
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| Dietary Reference Intake: a set of nutrient intake values for healthy people in the US and Canada. Used for planning and assessing diets. |
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| Estimated Average Requirement: The average daily amount of a nutrient that will maintain a biochemical or physiological function in half the healthy people of a given age and gender group. |
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Recommended Dietary Allowance: The average daily amt of a nutrient adequate to meed to daily needs of almost all people. (RDA's are set in stone based on much research)
Move out 2 standard deviations/Does not incl. sick & chronic diseased. |
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| Adequate Intakes: The average daily amt of a nutrient that appears sufficient: Used when RDA can't be determined. (less clear than RDA and subject to change) |
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| Upper Limit: Max tolerable limit of a nutrient. |
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| Acceptable Macro-nutrient Distribution Range: Ranges of intakes for the energy nutrients that provide adequate energy and nutrients and reduce the risk of chronic diseases. |
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Term
| Registered Dietitian VS. Nutritionist |
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Definition
Reg Dietitian: Bachelor's degree minimum. Passes National exam
Nutritionist: A person who specializes in the study of nutrition. No degrees of certs needed could be a quack. |
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