Term
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Definition
Access at all times to a sufficient supply of safe, nutritious foods |
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Term
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Definition
Limited or uncertain availability of safe, nutritious
foods or the ability to acquire them in socially
acceptable ways 12.6 of US households :(
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Term
| Food insecurity and poor health: |
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Definition
Overweight, have heart disease or diabetes
Poor nutritional quality of food consumed
High-calorie, filling and inexpensive fast and convenience foods
Lack of exercise
Episodic food shortages
Poor school performance and social and behavioral problems (children) |
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Term
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Definition
-a unit
measure of the amount of energy supplied in food
v
-Chemical substances foun in food that are used by the body for growth and health
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Term
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Definition
Carbohydrates
Proteins
Fats
Vitamins
Minerals
Water |
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Term
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Definition
Substansces in food that consist of a single sugar molecule or of multiple sugar molecules
-bodys primary source of enerygy
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Term
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Definition
The most basic types- Simple Sugars
GLUCOSE
SUCROSE
LACTOSE
Starches- complex carbs
Dietary Fibers: complex carbs found principally in plant cell wall, not used for energy |
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Term
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Definition
Substances in food made up of amino acids |
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Term
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Definition
Specific chemical substances from which proteins are made
20 AAs : 9 essential |
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Term
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Definition
| Substances in food that are soluble in fat and not water |
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Term
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Definition
Found in Animal Products
-Meats
-Butter
Cheese
and palm&coconut oil |
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Term
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Definition
Plant Products:
Veggie Oil
Nuts & Seeds
and Fish
-they lower blood cholesterol |
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Term
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Definition
-increases the risk of heart diseases
and are a type of unstaurated fat
-hydrogenated oil
-Margarine
-shortening
-pastries
-cooking oils
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Term
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Definition
Chemical substances found in food that perform specific functions in the body
We require 13 different vitamins in diet |
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Term
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Definition
Chemical substances that make up the "ash" that remains when food is completely burned
-WE require 15 different minerals in diet |
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Term
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Definition
Essential for survival
-11 to 15 cups from food and fluids a day |
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Term
| Vitamins, mineral and water convert... |
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Definition
carbs, proteins and fats into:
energy
build and maintain:
muscles
blood components
and bones |
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Term
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Definition
found in plant pigments
prevent cancer, heart disease and infections
EX Broccoli, carrots, GP, corn, avocado, tom, cabbage, aspargus, blueberries |
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Term
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Definition
Chemical substances that prevent or repair damage to cells caused by exposure to oxdizing agents such as:
Enviromental pollutants
Smoke
Ozone
Oxygen
Oxidation reactions are also a normal part of cellular process |
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Term
| Phytochemicals that act as Antioxidants |
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Definition
PLant Pigments:
Lycopene- tomatoes red
Anthocyanins- blueberries blue
beta-carotene- carrots orangy yellow
*They protect plant cells as well as human cells from damage that can make them susceptible to disease or infection |
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Term
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Definition
the body requires them to survive but cannot manufacture them
EX*
Vitamin A, iron and calcium |
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Term
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Definition
-the body needs them but can manufcature them in suffiencient quantitites.
EX*
Chlosterol, creatine and glucose |
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Term
Requirements for essential nutrients are based on:
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Definition
Age, sex, growth status, body size, genetic traits, disease states
presence of
pregnancy, breast feeding, illnesses, drug/medication use, exposure to enviromental contaminants |
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Term
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Definition
recomended dietary allowances were established during WWII b/c of the high rejection rate of WWII recruits due to underweight and nutrient deficiences... (following the g.depression)
Now DRI (Dietary Reference Intakes) |
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Term
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Definition
| Tentative RDAs. Based on less conclusive scientific information than are RDAs |
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Term
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Definition
| Upper limits of nutrient intake compatible with health. The ULs do not reflect desired levels of intake, rather they represent total, daily levels of nutrient intake from food, fortifed foods and supplements that should NOT be exceeded. |
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Term
| Steps involved in Nutrient Deficiencies |
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Definition
1.Inadequate dietary intake-->
2.Depletion of tissue stores of the nutrient-->
3.Decreased blood levels of nutrient-->
4.Decreased nutrient available-->
5.impaired cellular functions-->
6. physical signs and symptoms of defiency-->
7. long term impairment of health |
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Term
Nutrient Toxicities definition
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Definition
| -stem from increased levels of the nutrient in the bloood and the subsequent oversupply of the nutrient to the cells. The high level upsets the balance needed for normal cell function and the cahnges in cell functions lead to the signs and symptoms of toxicity disease. |
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Term
| Nutrient Toxcities Basic Treatments |
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Definition
Deficient and Toxicity
Best time to correct the problem:
at the level of dietary intake before tissue stores are adversely affected. |
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Term
| Dietary Nutrients that can be stored and regulated: |
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Definition
Surpluses of energy: iron, calcium, vitamin A and Vitamin B12 are **stored for later use***
Iron, copper and calcium
-**the body regulates** the amounts absorbed in response to its need for them
Vitamin C and water
- ***low capacity for storage and excess is eliminated through urine and stools |
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Term
| Adaptation to Fasting & Starvation |
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Definition
Body decreases supply by lowering energy expenditure
Declines in body temperature and the capacity to do physical work also act to decrease the body’s need for calories |
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Term
| When caloric intake exceeds the body's need for energy.. |
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Definition
Excess is stored as fat for energy needs in the future |
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Term
| 3 Causes for Malnutrition |
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Definition
| poor diet, disease and genetic factors |
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Term
| Populations at risk for Malnutrition |
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Definition
| pregnant, breast feeding, poor, infants and children, elderly, ill, recovering from illness |
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Term
| Nutrient Dense vs energy dense foods |
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Definition
high in nutrients and low in calories; broccoli, bread, cantaloupe, lean meat
low in nutrients and high in calories; baked goods, soft drinks, candy chips etc |
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Term
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Definition
Calories are what provide energy for the body= gas in a car.
calorie: the amount of energy needed to raise the temperature of 1 kg or water 1 degree celcius
In food determined by bomb calorimetry |
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