Term
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Definition
•ACCEPTABLE MACRONUTRIENT DISTRIBUTION RANGES
•ESTABLISHED FOR THE MACRONUTRIENTS TO ENSURE SUFFICIENT INTAKES OF ESSENTIAL NUTRIENTS WHILE REDUCING THE RISK OF CHRONIC DISEASE |
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Definition
•ADEQUATE INTAKE
•AVERAGE AMOUNT OF NUTRIENT THAT SEEMS TO MAINTAIN A DEFINED NUTRITIONAL STATE |
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Term
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Definition
| •SURGICAL PROCEDURE THAT PROMOTES WEIGHT LOSS BY RESTRICTING FOOD INTAKE OR INTERRUPTING THE DIGESTIVE PROCESS TO PREVENT ABSORPTION OF SOME KCALS AND NUTRIENTS |
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Term
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Definition
•BODY MASS INDEX
•CALCULATION USING A PERSON'S HEIGHT AND WEIGHT TO DETERMINE WEIGHT STATUS AND TO PREDICT HEALTH RISKS THAT INCREASE AT HIGHER LEVELS OF OVERWEIGHT AND OBESITY |
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Definition
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Term
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Definition
| •VEGETABLES BELONGING TO THE BOTANICAL FAMILY OF PLANTS THAT INCLUDES CABBAGE AND MUSTARD |
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Term
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Definition
•DAILY REFERENCE VALUES
•DESIRABLE LEVELS OF NUTRIENTS CONSIDERED IMPORTANT FOR HEALTH:
-TOTAL FAT
-SATURATED FATTY ACIDS
-PROTEIN
-CHOLESTEROL
-CARBS
-FIBER
-SODIUM |
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Term
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Definition
•DAILY VALUE
•INDICATES THE % OF THE DV PROVIDED BY A SERVING TO SHOW THE AMOUNT OF NUTRIENTS PROVIDED AS A % OF ESTABLISHED STANDARDS
•DV IS BASED ON A 2,000-KCAL DIET |
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Term
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Definition
•DIETARY REFERENCE INTAKES
•SET OF NUTRIENT BASED REFERENCE VALUES THAT IDENTIFY AMOUNTS OF REQUIRED NUTRIENTS FOR VARIOUS STAGES OF LIFE |
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Term
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Definition
| •ABILITY OR POWER TO DO WORK |
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Term
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Definition
| •PROCESS OF RESTORING NUTRIENTS REMOVED FROM FOOD DURING PROCESSES |
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Term
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Definition
•ESTIMATED AVERAGE REQUIREMENT
•AMOUNT OF A NUTRIENT ESTIMATED TO MEET THE NEEDS OF HALF OF THE HEALTHY INDIVIDUALS IN A SPECIFIC AGE AND GENDER GROUP |
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Term
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Definition
•ESTIMATED ENERGY REQUIREMENT
•DIETARY ENERGY INTAKE THAT IS PREDICTED TO MAINTAIN ENERGY BALANCE IN HEALTHY NORMAL-WEIGHT INDIVIDUALS OF A DEFINED AGE, GENDER, WEIGHT, HEIGHT, AND PHYSICAL ACTIVITY LEVEL CONSISTENT WITH GOOD HEALTH |
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Term
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Definition
| •PROCESS OF ADDING NUTRIENTS NOT PRESENT IN THE NATURAL PRODUCT OR TO INCREASE THE AMOUNT ABOVE THAT IN THE ORIGINAL PRODUCT |
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Term
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Definition
| •PEPTIDE HORMANE SECRETED IN THE GASTROINTESTINAL TRACT BY EXOCRINE CELLS |
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Term
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Definition
| •CLAIM THAT DESCRIBES A HEALTH RELATIONSHIP BETWEEN A FOOD, FOOD COMPONENT, OR DIETARY SUPPLEMENT INGREDIENT AND REDUCED RISK OF A DISEASE OR A HEALTH-RELATED CONDITION |
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Term
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Definition
•PERSISTENT HIGH ARERIAL BLOOD PRESSURE
•CONSIDERED A RISK FACTOR FOR HEAR DISEASE, KIDNEY DISEASE, AND STROKE |
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Term
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Definition
•AMOUNT OF HEAT NEEDED TO INCREASE THE TEMP OF 1KG OF WATER AT 1 DEGREE CELSIUS
•MEASUREMENT OF THE POTENTIAL ENERGY VALUE OF FOODS AND ENERGY WITHIN THE BODY
•EQUIVALENT TO 1000 CALORIES |
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Term
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Definition
•NUTRIENTS NEEDED IN LARGE AMOUNTS BY THE BODY TO PROVIDE ENERGY:
-CARBS
-PROTEIN
-FAT |
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Term
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Definition
•NUTRIENTS NEEDED BY THE BODY IN SMALL AMOUNTS:
-VITAMINS AND MINERALS |
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Term
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Definition
| •AMOUNT OF A SPECIFIC NUTRIENT OF A FOOD RELATIVE TO THE # OF KCALS IT PROVIDES |
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Term
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Definition
| •BIOCHEMICAL SUBSTANCES THAT CAN BE SUPPLIED IN ADEQUATE AMOUNTS ONLY FROM AN OUTSIDE SOURCE, NORMALLY FROM FOOD |
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Term
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Definition
•CHARACTERIZES THE LEVEL OF A NUTRIENT IN A FOOD
•USES WORDS SUCH AS:
-"FREE"
-"LOW"
-"HIGH"
-"REDUCED" |
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Term
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Definition
| •STUDY OF FOODS AND NUTRIENTS AND THEIR EFFECT ON HEALTH, GROWTH, AND DEVELOPMENT OF AN INDIVIDUAL |
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Term
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Definition
•PERSON WHO HAS AT LEAST A 4 YEAR DEGREE IN FOODS AND NUTRITION AND USUALLY WORKS IN A PUBLIC HEALTH SETTING ASSISTING PEOPLE IN THE COMMUNITY WITH DIET-RELATED HEALTH ISSUES
•IN MOST STATES, NUTRITIONISTS ARE LICENSED OR CERTIFIED |
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Term
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Definition
| •EXCESS WEIGHT FOR HEIGHT WITH A BMI ABOVE 30.0 |
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Term
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Definition
| •EXCESS ACCUMULATION OF BODY FAT, OR A BMI BETWEEN 25.0 AND 29.9 |
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Term
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Definition
| •SUBSTANCE FROM WHICH ANOTHER BIOLOGICALLY ACTIVE SUBSTANCE IS FORMED |
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Term
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Definition
•RECOMMENDED DIETARY ALLOWANCES
•SPECIFIC AMOUNTS OF ESSENTIAL NUTRIENTS THAT ADEQUATELY MEET THE KNOWN NUTRIENT NEEDS OF 97% TO 98% OF HEALTHY AMERICANS |
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Term
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Definition
•REFERENCE DAILY INTAKES
•TERM USED ON FOOD LABELS BASED ON FORMER RDAs
•THERE ARE 5 SETS OF RDIs, WHICH ARE DESIGNED FOR SPECIAL FOODS FOR INFANTS, CHILDREN YOUNGER THAT 4 YEARS, PREGNANT WOMEN, LACTATING WOMEN, AND CHILDREN OVER 4 AND ADULTS |
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Term
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Definition
| •PERSON WHO HAS COMPLETED A BACHELORS DEGREE IN FOODS AND NUTRITION WITH TRAINING IN NORMAL AND CLINICAL NUTRITION, FOOD SCIENCE, AND FOOD SERVICE MANAGEMENT, AND ADVANCED TRAINING IN MEDICAL NUTRITION THERAPY |
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Term
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Definition
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Term
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Definition
•TOLERABLE UPPER INTAKE LEVEL
•MAX DAILY LEVEL OF NUTRIENT INTAKE THAT PROBABLY WOULDN'T CAUSE ADVERSE HEALTH EFFECTS OR TOXIC EFFECTS FOR MOST INDIVIDUALS IN THE GENERAL POPULATION |
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