Term
| Chronic Disease vs. Acute Disease |
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Definition
| A chronic disease progresses slowly or with little change and lasts a long time. By comparison, an acute disease develops quickly, produces sharp symptoms, and runs a short course. |
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Term
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Definition
| The science of foods and the nutrients and other substances they contain, and of their actions within the body (including ingestion, digestion, absoprtion, transport, metabolism, and excretion). A broader definition includes the social, economic, cultural, and psychological implications of food and eating |
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Term
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Definition
| Products derived from plants or animals that can be taken into the body to yield energy and nutrients for the maintenance of life and the growth and repair of tissues |
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Term
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Definition
| The food and beverages a person eats/drinks |
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Term
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Definition
| Nutrients a person must obtain from food becuase the body cannot make them for itself in sufficient quantity to meet physicological needs; also called indispensable nutrients. |
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Term
| Food choices are determined by... |
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Definition
-Personal Preference
-Habit
-Ethnic heritage/tradition
-Social Interactions
-Availability, convenience, economy
-Positive and negative associations
emotions
-Values
-Body weight and Image
-Nutrition and health benefits |
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Term
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Definition
| Foods that contain physiologically active compounds that provide health benefits beyond their nutrient contributions; sometimes called designer foods or nutraceuticals |
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Term
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Definition
| Nonnutrient compounds foudn in plant-derived foods that have biological activity in the body |
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Term
| Energy yielding nutrients |
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Definition
the nutrients that break down to yeild energy in the body:
carbs
fats
proteins |
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Term
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Definition
Carbohydrates
Lipids
Proteins
Vitamins
Minerals
Water |
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Term
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Definition
| The capacity to do work. The energy in food is chemical energy. The body can convert this chemical energy to mechanical, electrical, or heat energy. |
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Term
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Definition
| Chemical substances obtained from food and used in the body to provide energy, structural materials, and regulating agents to support growth, maintenance, and repair of the body's tissues. Nutrients may also reduce the risks of some diseases |
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Term
| Macronutrients vs micronutrients |
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Definition
| Carbs, fats, and proteins are macronutrients because the body requires them in large amounts. In contrast, vitamins and minerals are micronutrients, because the body only requires them in small amounts. |
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Term
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Definition
| Not containing carbon. Water and minerals are inorganic |
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Term
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Definition
| Cntains carbon carbon or carbon hydrogen bonds. Organix nutrients include carbs, fats, proteins, and vitamins. |
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Term
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Definition
| Units by which energy is measured. Food energy is measured in kilocalories, kcalories, or kcals. |
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Term
| Energy Density (and Relationship between energy density and weight gain/loss) |
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Definition
Energy density is the measure of energy a food provides relative to the amount of the food (kcal/gram)
Foods with high energy density help with weight gain, whereas those low in energy density help with weight loss. (Think, fat has a greater energy density than carbs or proteins) |
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Term
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Definition
| The processes by which nutrients are broken down to yield energy or used to make body structures are known as metabolism. |
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Term
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Definition
| Vitamins are organix, essential nutrients required in small amounts by the body for health. They do not provide energy but rather facilitate the release of energy from carbs, fats, and proteins and participate in other activities in the body. Almost every action in the body requires vitamin assistance. |
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Term
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Definition
| Minerals are inorganic elements, some of which are essential nutrients required in small amounts. They are put together in orderly arrays in such structures as the bones and teeth, and are also found in the fluids of the body. They do not yield energy. |
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Term
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Definition
| Genome is the complete set of genetic material in an orgnanism or cell. The study of genomes is called genomics. |
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Term
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Definition
| The science of how nutrients affect the activities of genes and how genes affect the interactions between diet and disease |
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Term
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Definition
| blind experiment, control group, correlation, double blind experiment, experimental group, hypothesis, peer review, placebo, placebo effect, randomization, replication, subjects, theory, validity, variables |
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Term
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Definition
EAR (Estimated Average Requirements)
RDA (Recommended Dietary Allowances (RDA)
Adequate Intakes (AI)
Tolerable Upper Intake Levels (UL) |
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Term
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Definition
| The amount of a nutrient below which almost all health people can be expected, over time, to experience deficiency symptoms |
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Term
| AMDR (Acceptable Macronutrient Distribution Ranges) |
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Definition
| Ranges of intakes for the energy nutrients that provide adequate energy and nutrients and reduce the risk of chornic disease |
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Term
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Definition
| The average daily amount of a nutrient that appears sufficient to maintain a specified criterion; a value used as a guide for nutrient intake when an RDA cannot be determined |
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Term
| Tolerable Upper Intake Level (UL) |
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Definition
| The maximum daily amount of a nutrient that appears safe for most healthy people and beyond which there is an increased risk of health effects |
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Term
| Estimated Energy Requirement (EER) |
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Definition
| The average dietary energy intake that maintains energy balance and good health in a person of a given age, gender, weight, height, and level of physical activity |
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Term
| Estimated Average REquirement (EAR) |
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Definition
| The average daily amount of a nutrient that will maintain a specific biochemical or physiological funciton in half the healthy people of a given age and gender group |
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Term
| Recommended Daily Allowance (RDA) |
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Definition
| The average daily amount f a nutrient considered adequate to meet the known nutrient needs of practically all healthy people; a goal for dietary intake by individuals |
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Term
| Registered Dietician (RD) and Dietetic Technician, registered (DTR) |
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Definition
| They are college educated food and nutrition specialists who are qualified to evaluate peoples nutritional health and needs |
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Term
| Malnutrition (under vs over nutrition) |
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Definition
| Any condition caused by excess or deficient food energy or nutrient intke or by an imbalance of nutrients. Undernutrition is a deficiency of energy or nutrients while overnutrition is an excess of energy or nutrients. |
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Term
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Definition
| A comprehensive analysis of a persons nutrition status that uses health, socioeconomic, drug, and diet histories; anthropometric measures; physical examinations; and lab tests |
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Term
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Definition
| Relating to measurement of the physical characteristics of the body such as height and weight. The assessor compares a persons measurements with standards specific for genderand age or with previous measures on the same individual |
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Term
| Primary vs secondary vs subclinical deficiency |
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Definition
| A primary deficiency is caused by inadequate dietary intake of a nutrient. A secondary deficiency is a nutrient deficiency caused by something other than an inadequate intake such as a disease condition or drug interaction that reduces absorption, accelerates use, hastens excretion, or destroys the nutrient. And suubclinical deficiency is deficiency in the early stages, before outward signs have appeared |
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Term
| Healthy People Initiative |
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Definition
| This is a national public health initiative under the jurisdiction of the US department of health and human services that identifies the most dignificant preventable threats to health and focuses efforts towards eliminating them |
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Term
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Definition
| Disease characterized by a slow progression and long duration. Examples include heart disease, cancer, and diabetes |
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Term
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Definition
| A condition or bejavior associated with an elevated frequency of a disease but not proved to be causal. Leading risk factors for chronic diseases include obesity, cigarette smoking, high blood pressure, high blood cholesterol, physical inactivity, and a diet high in saturated fats and low in vegetables, fruits, and whole grains |
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