Term
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Definition
| the study of foods and the effect of their nutrients and other chemical compounds on health. |
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Term
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Definition
| consuming an adequate amount to maintain growth and health. |
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Definition
fuel our cells with energy so our bodies can do daily tasks and exercise.
prevent: deficiency disease
chronic disease |
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Definition
| inadequate or excessive calories or nutrients |
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Term
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Definition
| impaired body function and disease. |
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Term
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Definition
| poor diet, disease that interferes with the body's ability to process nutrients. |
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Term
| Energy (calories or Kcal) |
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Definition
| a unit of measure of the amount of energy supplied by food. |
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Term
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Definition
| subtances in foods that are used by the body for growth and health. |
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Term
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Definition
carbohydrate,
protein,
fat,
vitamins,
minerals,
water. |
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Term
| Micronutrients (no calories) |
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Definition
| Vitamins, Minerals, Water |
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Term
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Definition
| Carbohydrate, protein, fat. |
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Term
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Definition
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Definition
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Definition
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Definition
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Definition
| the body cannot make these nutrients in adequate amount. |
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Term
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Definition
| the body can make these nutrients. |
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Term
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Definition
| compounds found in plants that perform important functions in the body. |
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Term
| Phytochemicals in plants: |
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Definition
| provide flavor and color, help them grow, protect them against insects and disease. |
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Term
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Definition
| identifies conditions related to particular events within a population. |
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Term
| Clinical Trial (intervention) |
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Definition
| one group recieves active treatment; other group gets a placebo. |
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Term
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Definition
| Only the participants do not know who is getting treatment. |
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Term
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Definition
| Neither the researcher or the participants know who is getting the treatment. |
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Term
| Dietary Guidelines for Americans |
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Definition
| broad dietary and lifestyle adive for ages two and up. |
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Term
| Dietary Reference Intakes (DRIs) & AMDRs |
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Definition
| specific nutrient recommendations for individuals. Developed to prevent undernutrition. |
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Term
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Definition
| food guidance system for creating balanced diet. |
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Term
| Recommended Dietary Allowance (RDA) |
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Definition
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Term
| Tolerable Upper Intake Level (UL) |
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Definition
| upper limit for safe amount of nutrients. |
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Term
| Acceptable Macronutrient Distribution Ranges (AMDRs) |
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Definition
indicate percentages of daily kcal intake that should consist of carbs, protein, and fats.
carbs=45-65%
fats=20-35%
protein=10-35% |
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Term
| Discretionary Calorie Allowance |
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Definition
| calories needed to maintain weight minus those needed to meet nutrient needs. |
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Term
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Definition
| the amount of food an individual chooses to eat or that is served at one time. |
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Term
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Definition
| an amount of food that is based on the USDA standards. |
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Term
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Definition
| when portion differs from serving size. |
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Term
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Definition
| FDA developed food labels. |
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Term
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Definition
| food industry put nutrition info on food labels. |
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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
| chemical or other substance that becomes a part of food product either intentionally or accidentally. |
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Term
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Definition
| describe the level of a nutrient or dietary substance in the product. |
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Term
| Nutrient Content Claims (%) |
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Definition
Excellent/high- >20%
Good 10-19%
Poor- <10%
Fat free- <.5g of fat/serving
Low fat- <3g of fat/serving
Sodium free- <5mg of sodium/serving
Low sodium- <140mg/serving
Sugar free- <.5g sugar/serving |
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Definition
| No synthetic ingredients. |
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Definition
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Term
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Definition
| must contain at least 70% organic ingredients. |
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Term
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Definition
| refers to the ratios of fat, carbs, proteins, and water. |
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Term
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Definition
| the measure of energy in a food relative to the amount of food in grams. |
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Term
| Metabolic Equivalent of Tasks |
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Definition
| energy cost of physical activity as multiples of BMR |
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Term
| Thermic Effect of Food (TEF) |
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Definition
| the energy used to process food via digestion and absorption. |
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Term
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Definition
<18.5=Underweight
18.5.24.9=Normal Weight
25-29.9=Overweight
>30=Obesity. |
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Term
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Definition
| weight(lb)/[height(in)]^2 * 704.5 |
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Term
| Dexa and underwaterweighing |
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Definition
| Gold standard in body fat % testing. |
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Term
| Intrabdominal fat increases risk of: |
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Definition
| heart disease, diabetes, high blood pressure. |
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Term
| Taste cells replaced every: |
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Definition
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Term
| Intestinal tract lining cells are replaced every: |
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Definition
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Term
| Skin cells are replaced every: |
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Definition
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Term
| Red blood cells turn over every: |
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Definition
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Term
| Cells need basic forms of these nutrients to function: |
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Definition
Cluclose
Amino acids
Fatty acids
Vitamins
Minerals
Water |
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Term
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Definition
physical breakdown of food into smaller pieces. Movement of food down the GI tract.
mouth-chewing
esophagus-peristaisis
stomach-mixing, food turned into chyme
small intestine- mixing and peristaisis
large intestine- perisaisis |
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Term
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Definition
breaks down energy yeilding nutrients to their smallest molecules.
carbs--disaccharides--manosaccharides,
fats--fatty acids and glycerol,
proteins--amino acids
vitamins and minerals dont require digestion. |
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Term
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Definition
produce and secrete enzymes, digestive juices, and emulsifiers that aid in digestion.
liver
gallbladder
pancreas |
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Term
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Definition
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Term
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Definition
| psychological desire to eat |
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Term
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Definition
| highly sensitive to bitter, sweet, fat, and salty. |
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Term
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Definition
| do not notice flavors as readily |
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Term
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Definition
liquid substance formed in the stomach that moves into small intestine.
very acidic-pH=2-4 |
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Term
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Definition
| exposure of the esophagus to stomach acid. |
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Term
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Definition
| process in which nutrients are moved from the GI tract into the body |
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Term
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Definition
| difficulty or painful defecation |
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Term
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Definition
too little water or dietary fiber intake,
stress, inactivity, certain medication. |
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Term
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Definition
| used for energy, converted to glycogen. |
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Term
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Definition
| most basic unit of lipids, composed of triglycerides and phospholipids. stored as fat. |
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Term
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Definition
| used to make hormones, enzymes. Building blocks of protein. Contain carbon, hydrogen, oxygen, and nitrogen. |
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Term
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Definition
| removal of waste through rectum and anus. |
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Term
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Definition
| contaminated food/water, lack of ummunizations, virus. |
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Term
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Definition
most desirable source of energy for the body.
Major form- gluclose
130g/day minimum. |
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Term
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Definition
| gluclose, fructose, galactose |
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Term
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Definition
| Maltose, sucrose, lactose |
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Term
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Definition
| Manosaccharides and Disaccharides |
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Term
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Definition
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Term
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Definition
Starch (storage for plants)
Glycogen (storage for animals)
Dietary Fiber |
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Term
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Definition
| structural part of plants and is indigestable by humans. |
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Term
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Definition
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Term
| Primary food source of carbs come from: |
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Definition
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Term
| Between meals, ______ provides energy to the body's cells. |
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Definition
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Term
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Definition
| inadequate levels of lactose, occurs with age, tolerate mile, cheese, togurt, ice cream |
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Term
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Definition
| maldigestion of lactose causes cramping, bloating, diarrhea, gas. |
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Term
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Definition
sugars added by manufacturers, added in cooking, or added to foods or beverages. Added for:
taste
appearrance
browning
preservation
thickner
help yeast in bread rise |
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Term
| Dietary Recommendations for added sugars |
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Definition
<25% by Dietary Guidelines of Americans, 2010,
<10% by world organization. |
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Term
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Definition
| "high" is in relation to regular corn syrup, not sugar. |
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Term
| Recommended intake for fiber: |
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Definition
38 g/day for men
25 g/day for women |
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Term
| Whole grain recommendation |
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Definition
1/2 of recommended grain intake (3-6 oz)
.1 oz=16g of whole grains.
avg intake= <1 serving/day |
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Term
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Definition
| entire seed of the plant that contains the bran, endosperm, and germ. |
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