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| medically, any substance that the body can take in and assimilate that will enable it to stay alive & grow; the carrier of nourishment; socially, a more limited number of such substances defined as acceptable by each culture |
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the study of nutrients in food and in the body; sometime also the study of human behaviors related to food |
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the foods & beverages a person usually eats & drinks |
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components of food that are indispensable to the body’s functioning. They provide energy, serve as building materials, help maintain and repair body parts, and support growth. The nutrients contain, water, CHO, Pro, Fate, Vits & Min. |
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Any condition that is caused by excess or deficiency food energy or nutrients. |
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| long-duration degenerative diseases characterized by deterioration of the body organs. Examples include heart disease, cancer, and diabetes |
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| the full complement of genetic information in the chromosomes of a cell. In human beings, the genome consists of about 35,000 genes and supporting materials. The study of genomes is genomics |
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| units of a cell's inheritance; sections of the larger genetic molecule DNA. Each gene directs the making of one or more of the body's proteins |
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| the threadlike molecule that encodes genetic information in its structure; DNA strands coil up densely to form the chromosomes |
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the capacity to do work. The energy in food is chemical energy; it can be converted to mechanical, electrical, thermal or other forms of energy in the body. Food energy is measured in calories.
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| Carbon containing. Four of the six classes of nutrients are organic: CHO, Protein, Fat & Vit. Organic cpds include only those made by living things and do not include cpds such as CO2, diamonds & a few carbon salts |
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| units of weight. A gram is the weight of a cubic centimeter or mililiter of water under defined conditions of temperature and pressure. About 28 grams equal an ounce |
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| energy-yielding nutrients |
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| The nutrients the body can use for energy p CHO, Protein & fat. These also may supply building blocks for body structures |
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Nutrients the body cannot make or make fast enough from other raw materials; nutrients that must be obtain from foods to prevent deficiencies. |
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Units of energy. Kilocalorie. It is the amount of heat required to raise the temperature of a kilogram (1 liter) of water 1 degree Celsius |
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| pills, liquids, or powders that contain purified nutrients or other ingredients |
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Diets composed of purified ingredients of known chemical composition; intended to supple essential nutrients to people who can not consume foods |
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Compounds in plant-derived foods |
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| having biological activity in the body |
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F & V, Meat & Milk, Grains |
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Foods to which nutrients have been added |
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Whole or modified foods that contain bioactive food cpds believed to provide health benefits that their nutrients confer. |
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Food specifically manufactured for use by people w/ medical disorders & prescribed by a physician
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A term that has no legal definition but is often used to impy wholesomeness |
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A term that has no legal or scientific meaning but is sometimes used to refer to foods, nutrients or dietary supplements believed to have medicinal effects. Often used to sell unnecessary or unproven supplements
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Understood to mean foods grown w/o synthetic pesticides or fertilizers. In chemistry, however, all foods are made mostly of organic (carbon-containing) cpds. |
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Foods subject to any process, such as milling, alteration of texture, addition of additives, cooking or others.
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| foods used frequently or daily, for example, rice or potatoes. If well chosen, these foods are nutritious |
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The dietary characteristics of providing all of the essential nutrients, fiber & energy in amounts sufficient to maintain health & body weight |
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The dietary characteristics of providing foods of a number of types in proportion to each other, such that foods rich in some nutrients do not crowd out the diet foods that are rich in other nutrients. Also called proportionality
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| control of energy intake; a feature of a sound diet plan |
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The dietary characteristic of providing constituents w/in limits, not in excess |
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The dietary characteristic of providing a wide selection of foods – the opposite of monotony |
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Beans, peas & lentils, values inexpensive sources of protein,vits & min and fiber that contribute to the diet. |
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| the sum of a culture's habits, customs, beliefs, and preferences concerning food |
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| foods associated with particular cultural subgroups within a population |
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| having an awareness and acceptance of one's own and other cultures and the ability to interact effectively with people of those cultures |
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| people who eat foods of both plant and animal origin, including animal flesh |
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| people who exclude from their diets animal flesh and possibly other animal products such as milk, cheese, and eggs |
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| controlled clinical trial |
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| a research study design that often reveals the effects of a treatment in human beings. Health outcomes are observed in a group of people who receive the treatment and are then compared with outcomes in a control group of similar people who received a placebo (an inert of sham treatment). Ideally, neither subjects nor researchers know who receives the treatment and who gets the placebo |
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| times of falling back into former habits, a normal and expected part of behavior change |
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| the force that moves people to act |
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Preparing to change a specific behavior |
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Committing time & energy to making a change |
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Try integrate new behavior into daily life |
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The former behavior is gone; new behavior is routine |
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| a measure of nutrients provided per calorie of food |
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| the belief in one's ability to take action and successfully perform a specific behavior |
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| the assigned source of responsibility for one's life events; an internal locus of control identifies the individual's behaviors as the driving force; an external locus of control blames chance, fate, or some other external factor. Most people's attitude falls somewhere in between |
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