Chapter 1 Flashcards
nutrients
life-sustaining substances in food
nutrition
scientific study of nutrients and how the body uses them
diet
a person’s usual pattern of food choices
metabolism
total of all the chemical processes that occur in living cells
element
a substance that cannot be separated into simpler substances by ordinary chemical or physical means
organic
(chemistry) refers to compounds that contain carbon
inorganic
refers to substances that do not contain carbon
essential nutrient
nutrient that must be supplied by food
deficiency disease
state of health characterized by certain abnormal physiological changes that occur when the body lacks a nutrient
signs
physical changes associated with a disease state that are observable or measurable
symptoms
subjective complaints of ill health that may be difficult to observe or measure
conditionally essential nutrients
nutrients that are normally not essential but become essential under certain conditions, such as during a serious illness
macronutrients
nutrients that the body needs in large amounts
micronutrients
nutrients that the body needs in very small amounts
phytochemicals
substances in plants that are not nutrients but may have healthful benefits
calorie
amount of heat necessary to raise the temperature of 1 g (1 ml) of water 1° Celsius (C)
kilocalorie (kcal) or Calorie
the heat energy needed to raise the temperature of 1000 g (1 liter) of water 1° Celsius (C)
bomb calorimeter
device used to measure the calories in a sample of food
Food Energy for
- Protein
- Carb
- Fat
- Alcohol
- 4
- 4
- 9
- 7
chronic
continuing or occurring again and again for a long time
risk factor
attribute, characteristic, or exposure that increases a person’s chances of developing a chronic disease
registered dietitian nutritionist (RDN) or registered dietitian (RD)
college-trained health care professional who has extensive knowledge of foods, nutrition, and dietetics
dietetics
application of nutrition and food information to achieve and maintain optimal health and to treat many health-related conditions
nutrient-dense
describes a food that supplies more key beneficial nutrients and less solid fat, added sugars, refined starches, and sodium in relation to its caloric content
Dietary Supplement Health and Education Act of 1994 (DSHEA)
federal legislation that allows manufacturers to classify nutrient supplements and herbal products as foods
physiological dose
amount of a nutrient that is within the range of safe intake and enables the body to function optimally
megadose
amount of a vitamin or mineral that greatly exceeds the recommended amount of the nutrient and most commonly results from supplement consumption
