Chapter 6: Nutrition for Health and Wellness Flashcards
Nutrients
A component of food the is needed by the body.
Registered Dietician
A food and nutrition expert that has met the following criteria: completed a minimum of a bachelor’s degree at a U.S. accredited university, or other college coursework approved
by the Commission on Accreditation for Dietetics Education (CAD[); completed a CADE-accredited supervised practice prolram; passed a national examinatton; and completed continuing education requirements to mai ntain registration.
Medical Nutrition Therapy
Disease management through nutritional diagnostic therapy, and counseling services provided by registered dietician or nutrition professionals.
Dietary Reference Intakes
A generic term used to refer to three types of nutrient reference values.
Recommended Dietary Allowance
The recommended dietary allowance is the level of intake for some nutrient that is adequate for achieving the known needs of most healthy people. This is seen as 97 – 98 percent of the population.
Estimated Average Requirements
The adequate intake for what is seen as 50 percent of age and sex specific groups. If their intake is below this EAR, then the client does not likely get enough of the nutrient.
Tolerable Upper Intake Level
This is the max intake that will not likely cause any adverse health risks for almost everyone in an age and sex group.
Adequate Intake
This is the recommended intake of nutrients that appears to be optimal for good health.
Acceptable Macronutrient Distribution Range
The range of intake for a particular energy source that is associated with reduced risk for chronic disease while providing intakes of essential nutrients.
Carbohydrates
The body’s preferred energy source. Dietary sources include sugars (simple) and grains, rice, potatoes, and beans (complex). Carbohydrate is stored as glycogen in the muscles and liver and is transported in the blood as glucose.
Protein
A compound composed of a combination 20 amino acids that is the major structural component of all body tissue.
Fat
An essential nutrient that provides energy, energy storage, insulation, and contour to the body.
Calorie
A measurement of the amount of energy in food available after digestion.
Macronutrients
A nutrient required in large quantities for normal growth and development.
Calories in 1 gram of Carbohydrates
4 calories
Calories in 1 gram of Protein
4 calories
Calories in 1 gram of Fat
9 calories
Calories in 1 gram of Alcohol
7 calories
Saturated Fats
A fatty acid that does not have double bonds between the carbon atoms.
Trans Fats
An unsaturated fatty acid that is converted into saturated fats to increase the shelf life of some products.
Vegetarian
A person who does not eat meat, fish, poultry, or products from these foods.
Vegan
A vegetarian that does not eat anything from animals.
Fiber
Carbohydrate chains that the body cannot break down.
Serving
The amount of food used as a reference on the nutrition label of that food.
Portion
The amount of food or beverage consumed in one sitting by someone.
Thiamin
A water soluble b vitamin found in meat, yeast and bran coat of grains.
Niacin
A B vitamin found in meat, wheat germ, dairy, and yeast.
Riboflavin
This water soluble b vitamin is found in green leafy vegetables, germinating seeds, milk, fish, and eggs. it is essential for metabolizing carbs.
Omega-3 Fatty Acids
An essential fatty acid that promotes a healthy immune system and protects the person from heart disease.
Monounsaturated fats
A type of unsaturated fat that is liquid at room temperature and has one open spot for the addition of a hydrogen atom.
Polyunsaturated fats
A type of unsaturated fat that is liquid at room temperature and has two or more spots on the fatty acid that is available for fat hydrogenation.
Fatty Acids
A long hydrocarbon chain with an even number of carbons and varying degrees of saturation with hydrogen.
Fructose
Fruit sugar and the sweetest of the monosaccharides.
Lactose
A disaccharide, and the main sugar in milk.
Low density lipoproteins
A lipoprotein that transports cholesterol and triglycerides from the liver and small intestine to cells and tissues.
Congestive Heart Failure
Inability of the heart to pump blood at a sufficient rate to meet the metabolic demand or the ability to do so only when the cardiac filling pressures are abnormally high.
Percent Daily Value
A replacement for the RDA on newer food labels. based a 2,000 cal diet.
Dietary Supplement
A product that functions to supplement the diet and contains one or more of the following ingredients: a vitamin, mineral, herb or other botanical, amino acid, or dietary substance.
Dehydration
The process of losing body water; when severe can cause serious, life- threatening consequences.
Hyponatremia
Abnormally low levels of sodium ions circulating in the blood; severe hyponatremia can lead to brain swelling and death.
Amino Acid
The building blocks of protein.
Carbohydrate Loading
A state of normal body water content.
Adenosine Triphosphate
A high-energy phosphate molecule required
to provide energy for cellular function. Produced both aerobically and anaerobically and stored in the body.
Aerobic
ln the presence of oxygen.
Anaerobic
Without the presence of oxygen.
Essential Amino Acids
Eight to 10 of the 23 different amino acids needed to make proteins. Called essential because the body cannot manufacture them; they must be obtained from the diet.
Branched Chain Amino Acids
Essential amino acids that inhibit muscle protein breakdown and aid in muscle glycogen storage. The BCAAs are valine, leucine, and isoleucine.
Micronutrient
A nutrient needed in the body in very minute amounts.
Ergogenic
Intended to enhance the physical performance, stamina, or recovery.
