Term
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Definition
| Access at all times to an adequate supply of safe, nutritious foods. |
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Term
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Definition
Limited or uncertain availability of safe, nutritious foods
~12% of U.S. households or 35 million people in U.S. |
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Term
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Definition
| Chemical substances in foods used by the body for growth & health. |
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Term
| Factors that Affect Nutrient Needs (9) |
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Definition
| Age, Body size, Gender, Genetic traits, Growth, Illness, Lifestyle habits, Medications, Pregnancy and lactation |
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Term
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Definition
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Term
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Definition
Recommended Dietary Allowances (RDAs)
Estimated Average Requirements (EARs)
Adequate Intakes (AIs)
Tolerable Upper Intake Levels (ULs) |
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Term
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Definition
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Term
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Definition
| Standards for daily intakes of nutrients used on nutrition labels of foods. |
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Term
| Two Types of Simple Sugars (& their three specific sugars each) |
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Definition
Monosaccharides - glucose, fructose, galactose
Disaccharides – maltose, sucrose, lactose |
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Term
| Three Types of Complex Carbs |
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Definition
Starches – plant form
Glycogen – animal form
Fiber – dietary & functional |
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Term
| THREE categories of carbohydrates |
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Definition
| Simple, Complex, Alcohol sugars |
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Term
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Definition
| Acceptable Macronutrient Distribution Ranges |
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Term
| Carbohydrate AMDR: calories, added sugar, & fiber |
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Definition
AMDR: 45-65% of calories (adults)
Added sugar: <25% of total calories
Fiber:
21-35 g fiber/day for females
30-38 g fiber/day for males |
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Term
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Definition
AMDR: 10-35%
RDA: 0.8 g/kg body weight for adults~ 46 g/day females; 56 g/day males |
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Term
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Definition
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Term
| Two Types of Alpha-linolenic acid (aka) |
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Definition
Omega 3:
DHA docosahexaenoic acid
EPA eicosapentaenoic acid |
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Term
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Definition
Optimal ~4:1 (??)
Typical U.S. diet is 9:1 |
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Term
| Cholesterol is a precursor to what three substances in the body? |
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Definition
| estrogen, testosterone, vit D |
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Term
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Definition
AMDR: 20-35% of calories (adults)
Trans fat <2 g/day
Saturated fat <10% total calories
Recommended cholesterol intake:
<300 mg/day people without CAD
<200 mg/day people with CAD |
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Term
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Definition
Calcium, Fluoride, Chromium, Phosphorus, Iodine, Molybdenum, Magnesium, Selenium, Sodium
Iron, Copper, Potassium, Zinc, Manganese, Chloride |
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Term
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Definition
12-16 cups for males
8-11 cups for females |
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Term
| Disease Process of a Deficiency |
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Definition
| Inadequate nutrient intake > tissue depletion > blood level depletion > insufficient nutrient available to cells > impaired cellular functions > physical signs/sx > long term health impairment |
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Term
| Disease Process of a toxicity |
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Definition
| Excessive nutrient intake > tissue saturation > increased blood level > excessive nutrient available to cells > impaired cellular functions > physical signs/sx > long term health impairment |
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Term
Primary
vs
Secondary Malnutrition |
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Definition
Primary— dietary origin
Secondary— precipitated by something else |
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Term
| Four types of people more likely to experience malnutrition |
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Definition
pregnant/breastfeeding women
infants, children
people who are ill
frail elderly persons |
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Term
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Definition
| Made “functional” by removing harmful substances OR increasing beneficial substances |
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Term
| 5 Factors that affect herbal remedy health risk |
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Definition
| Amount taken, duration of use; and user’s age, stage, & health status |
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Term
| Three functions of carbohydrates |
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Definition
Supply energy (4 calories per gram).
Spare proteins to be used for growth and maintenance of body tissues rather than energy.
Provide fiber if whole grain. |
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Term
| Three Functions of Proteins |
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Definition
Build and repair body tissues.
Help antibodies fight infection.
Supply energy (4 calories per gram) if more is consumed than needed to build and repair body tissues. |
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Term
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Definition
Supply the most concentrated source of energy (9 calories per gram).
Carry fat-soluble vitamins A, D, E, and K.
Provide feeling of fullness and satisfaction since fats take longer to digest. |
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Term
| Three functions of Vit C for class |
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Definition
Helps form cementing substances such as collagen that hold body cells together, thus strengthening blood vessels and hastening healing of wounds and bones.
Increases resistance to infections.
Helps body absorb iron in the diet. |
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Term
| B-1 Functions and Common Name, and Sources |
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Definition
Thiamine
Helps body cells obtain energy from food.
Helps keep nerves healthy.
Promotes good appetite and digestion.
meat, poultry, fish, dried beans and peas, nuts, enriched and
whole-grain breads and cereals |
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Term
| B-2 Functions and Common Name, and Sources |
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Definition
Riboflavin
Helps cells use oxygen to release energy from food.
Helps keep eyes healthy and vision clear.
Helps keep skin around mouth and nose healthy.
milk, liver, meat, poultry, fish, eggs, and green leafy vegetables |
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Term
| B-3 Functions and Common Name, and Sources |
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Definition
Niacin
Helps cells use oxygen to release energy from food.
Maintains health of skin, tongue, digestive tract, and nervous system.
liver, meat, poultry, and fish, peanuts and peanut butter, dried
beans and dried peas, and enriched and whole-grain breads and cereals. |
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Term
| Vitamin A functions and sources |
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Definition
Helps keep eyes healthy and able to adjust to dim light.
Helps keep skin healthy.
Helps keep lining of mouth, nose, throat and digestive tract healthy and resistant to
infection.
Promotes growth
liver, dark green and deep yellow vegetables (such as broccoli,
collards and other green leafy vegetables, carrots, pumpkin, sweet potatoes, winter
squash), butter and fortified margarine, whole milk, vitamin A-fortified nonfat milk, and
vitamin A-fortified lowfat milk. |
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Term
| Vit D Functions and sources |
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Definition
Helps body absorb calcium.
Helps body build strong bones and teeth.
Food sources include: vitamin D-fortified milk. |
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Term
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Definition
Active in maintaining the involuntary nervous system, vascular system, and involuntary muscles
vegetable oils, margarine made from vegetable oils. |
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Term
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Definition
Necessary for proper blood clotting.
Food sources include: green leafy vegetables, milk, meat, eggs. |
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Term
| B-9 Common Name, Functions, Sources |
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Definition
Folate/Folic Acid/Folacin
Helps body produce normal red blood cells.
Helps in the biochemical reactions of cells in the production of energy.
Reduces the risk of neural tube birth defects in newborns.
Food sources include: most enriched breads, flour, corn meal, pasta, rice and other grain products; vegetables; mustard and turnip greens; liver; citrus fruit juices; and legumes. |
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Term
| B-7 Common Name, Functions, Sources |
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Definition
Biotin
Essential in the breakdown of carbohydrates, lipids, and proteins in the body.
Food sources include: liver, kidneys, egg yolk, vegetables and fruits (especially bananas,
grapefruits, watermelon, and strawberries). |
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Term
| B-5 Common Name, Functions, Sources |
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Definition
Pantothenic Acid
Aids in the metabolism of fat.
Aids in the formation of cholesterol and hormones.
Food sources include: liverwurst, meats, poultry, egg yolk, wheat germ, rice germ,
tomato paste, sweet potatoes, oatmeal, and milk. |
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Term
| B-6 Common Name, Functions, Sources |
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Definition
Pyridoxine
Needed to help nervous tissues function normally.
Helps to maintain the health of the skin and red blood cells.
Assists in the metabolism of proteins, carbohydrates, and fats.
Food sources include: liver, lean meats, cereals, vegetables, and milk. |
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Term
| B-12 Common Name, Functions, Sources |
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Definition
Cyanocobalamin
Necessary in the development of normal growth.
Helps in the metabolism of folate.
Helps protect against pernicious anemia. (Pernicious anemia primarily results from
the body’s inability to absorb vitamin B12. However, it can result from a deficiency of
vitamin B12 in the diet.)
Food sources include: liver, fish and seafood, meats, eggs, chicken, and milk. |
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Term
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Definition
Needed for bone rigidity.
Helps in blood clotting.
Aids in muscle contraction, normal nerve functions.
Food sources include: milk (nonfat, lowfat, and whole), yogurt, cheese, green leafy vegetables
such as kale, collards, mustard greens, and turnip greens. |
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Term
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Definition
Helps build strong bones and teeth.
Aids in all phases of calcium metabolism.
Food sources include: meat, poultry, liver, fish, eggs, milk, other dairy products, grain
products, lima beans, legumes, nuts and seeds. |
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Term
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Definition
Helps regulate body temperature, muscle contractions, and the nervous system.
Helps cells utilize carbohydrates, fats, and proteins.
Food sources include: green leafy vegetables, nuts (including brazil nuts, almonds, and
cashews), meats, beef liver, salmon, cheddar cheese, milk, eggs, and dry beans and
peas. |
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Term
| Sodium, Chloride, Potassium |
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Definition
Regulate the flow of fluids in the body.
Help regulate the nervous system.
Help regulate the muscle functions, including heart.
Help regulate nutrient absorption in the cells.
Food sources include: sodium and chloride are found in table salt.
Potassium is found in
meats, milk, bananas, leafy green vegetables, and citrus fruits. |
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Term
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Definition
Combines with protein in the blood to form hemoglobin.
Food sources include: liver and other organ meats, egg yolks, dried legumes, ground
beef, leafy green vegetables, shellfish, enriched breads, fortified cereals. |
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Term
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Definition
Plays an important role in the formation of protein in the body, thus assists in wound
healing, blood formation, and general growth and maintenance of all tissues.
Food sources include: oysters, organ meats, beef, pork, chicken, turkey, wheat germ. |
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Term
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Definition
Necessary in the formation of hemoglobin.
Food sources include: liver, shell fish, nuts and seeds, prunes, whole-wheat grain and
bran products, barley, lima beans, white and sweet potatoes, tomato juice, and turnip
greens. |
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Term
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Definition
Necessary for normal development of bones and connective tissues.
Food sources include: nuts, rice, whole grains, beans, and leafy green vegetables. |
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Term
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Definition
Works in conjunction with vitamin E to protect cells from destruction.
Food sources include: fish, organ meats, shellfish, eggs, and grains and plants grown in
selenium-rich soil |
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Term
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Definition
Maintains normal glucose uptake into cells.
Helps insulin bind to cells.
Food sources include: vegetable oils,
egg yolks, whole grains, and meats. |
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Term
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Definition
Needed by thyroid gland to produce thyroxine, which is essential for the oxidation
rates of cells.
Food sources include: iodized salt, ocean fish, seaweed, and milk. |
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Term
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Definition
Helps reduce incidence of tooth decay.
Sources include: fluoridated drinking water, seafood, tea, fruits and vegetables grown in areas where natural fluoride level in the water is high, and fluoridated toothpaste. |
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Term
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Definition
Is essential for life.
Represents two-thirds of our body weight.
Is part of every living cell.
Is the medium for all metabolic changes (digestion, absorption, and excretion).
Transports nutrients and all body substances.
Helps maintain body temperature.
Acts as a lubricant. |
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Term
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Definition
| is a numerical index that ranks carbohydrate-rich foods according to their effect on blood glucose (i.e., blood sugar) levels – the higher the number, the greater the rise in blood glucose. Pure glucose is used as a reference point, and is given a GI of 100. |
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Term
| Low Medium and High for GI and GL |
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Definition
Glycemic Index (GI)
Low <55
Medium 56-69
High >70
Glycemic Load (GL)
Low <10
Medium 11-19
High >20 |
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Term
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Definition
| Takes into account how much carbohydrate is in a particular food. |
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Term
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Definition
| Your body works hard to maintain a relatively constant blood glucose level. When it drops too low, you become tired and/or hungry. When blood glucose gets too high, your pancreas secretes more insulin, which brings blood glucose back down by converting much of the excess glucose to stored body fat. The faster the blood glucose level increases, the more likely that the pancreas will release excess insulin, and drive blood glucose back down too low. This leads to a never-ending cycle of tiredness, fat storage, hunger, and then overeating. |
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Term
| 9 Benefits of eating low GI foods |
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Definition
Weight loss and weight management
Increase the body’s sensitivity to insulin (thus, causing less insulin secretion)
Improve diabetes control
Reduce your risk for getting heart disease
Reduce your risk for getting type 2 diabetes
Reduce blood cholesterol levels
Control your appetite (reduce hunger and improve satiety)
Improve physical endurance
Help replace carbohydrate (glycogen) stores after exercise |
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Term
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Definition
| Used when RDA's cannot be established. The recommended daily intake level based on observed or experimentally determined approximations of nutrient intake. |
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Term
| Daily Reference Values (DRVs) |
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Definition
| A set of food labeling reference values for which no nutrient recomendation previously existed. Established for fat, saturated fatty acids, cholesterol, total carbohydrate, protein, dietary fiber, sodium, and potassium. |
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Term
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Definition
| Estimated Average Requirement |
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Term
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Definition
| An overall term designed to encompass the four specific types of nutrient recommendations (AI, EAR, RDA, UL); used for nutrient recommendations for the US and Canada. |
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Term
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Definition
| Dietary Guidelines for America |
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Term
| Dietary Guidelines for America (DGA) |
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Definition
| Dietary recommendations that promote health and reduce risk of chronic disease for people ages 2 and older. |
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Term
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Definition
| Estimated safe and adequate daily dietary intake |
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Term
| Estimated safe and adequate daily dietary intake (ESADDI) |
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Definition
| Recommended intake ranges of nutrients for which not enough information is available to establish a recommended dietary allowance. |
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Term
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Definition
| Tolerable UPPER intake LEVEL |
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Term
| Healthy Eating Index (HEI) |
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Definition
| Summary measure of overall diet quality; designed to assess and monitor the dietary status of Americans |
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Term
| Recommended dietary allowance (RDA) |
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Definition
| The amount of a nutrient needed to meet the requirements of almost all (97 to 98%) of the healthy population. |
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Term
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Definition
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Term
| Reference Daily Intakes (RDIs) |
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Definition
| Set of dietary references for vitamins and minerals on food labels based on the 1968 recommended dietary allowances; replaces the US recommended daily allowances that were previously used with nutrition labeling on food products. |
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Term
| RDI's for Different Nutrients |
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Definition
Vit A 5000 IU
Vit C 60 mg
Thiamine 1.5 mg
Riboflavin 1.7 mg
Niacin 20 mg
Calcium 1 g
Iron 18 mg
Vit D 400 IU
Vit E 30 IU
Pyridoxine 2 mg
Folic acid .4 mg
B-12 6 mcg
phosphorus 1 g
Iodine 150 mcg
Magnesium 400 mg
Zinc 15 mg
Copper 2 mg
Biotin .3 mg
Pantothenic Acid 10 mg
Selenium 70 mcg |
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Term
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Definition
Low fat: < 3g
Low sat fat: < 1g
Low sodium: < 140 mg
Very low sodium: < 35 mg
Low cholesterol: < 20 mg & < 2g of sat fat
Low Calorie: 40 Calories or less |
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Term
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Definition
| Contains more than 20% of a dv |
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Term
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Definition
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Term
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Definition
| contains 10% or more of a certain nutrient than the reference food |
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