Chapter 7 Vocab Flashcards
Elements in foods that are required for energy, growth, and repair of tissues and regulation of body processes
Nutrients
Metabolizing of food through a series of complex mechanical and chemical reactions
Digestion
Raw fuel, in the form of protein, carbohydrates, and fats for biological and mechanical energy requirements
Macronutrients
Amount of heat it takes to raise the temperature of 1 gram of water 1 degree
Calorie
Nutrients required in small amounts; includes vitamins and minerals
Micronutrients
Nutrients the body cannot make for itself; must be obtained from food
Essential nutrients
Nutrients made by the body from the foods we eat
Nonessential nutrients
An essential nutrient that the body uses in more ways than any other nutrient
Protein `
Complex chemical structure of protein, containing atoms of carbon, hydrogen, oxygen, and nitrogen
Amino Acid
The eight amino acids that the body cannot make
Essential amino acids
A range of intakes for a particular energy source that is associated with reduced risk of chronic disease while providing adequate intakes of essential nutrients. It is expressed as a percentage of total daily calorie intake for protein, carbohydrates, and fats
Acceptable Macronutrient Distribution Range (AMDR)
Organic compounds that contain carbon, hydrogen, and oxygen
Carbohydrates
Either one-sugar or two-sugar molecules
Simple carbohydrates
One-sugar molecule
Monosaccharide
Two-sugar molecule
Dissacharide
called polysaccharides, these link three or more sugar molecules
Complex carbohydrates
Storage form of carbohydrates for plants
Starches
Storage form of sugar energy for humans and animals
Glycogen
Diverse carbohydrate polysaccharides of plants that cannot be digested by the human stomach or small intestine
Dietary fiber
Dietary fibers not soluble in water or metabolized by the intestines; make feces bulkier and softer, promoting decreased passage time
Insoluble fibers
Dietary fibers soluble in water, metabolized in the large intestine; assist in removing cholesterol form the body
Soluble fibers
Members of a family of compounds called lipids
Fats
Fatty acids that provide the body’s largest energy store, act as insulation, transport fat-soluble vitamins, and contribute to satiety
Triglycerides
Support immune responses, form cell structures, regulate blood pressure, affect blood lipid concentration, and promote clot formation; must be obtained from food
Essential fatty acids
Unsaturated fatty acids formed when vegetable oils are processed (hydrogenation) and made more solid
Trans fats
Lipids made by the body and therefore not considered essential fatty acids
Phospholipids
Essential organic substances needed by the body to perform highly specific metabolic process in the cells
Vitamins
Vitamins A, D, E, K; must travel with dietary fats in the bloodstream to reach the cells
Fat-soluble vitamins
Vitamins that can be transported throughout the body by a watery medium
Water-soluble vitamins
Inorganic substances vital to many body functions
Minerals
Mineral requirements that exceed 100 mg per day
Major minerals
Mineral requirements of less than 100 mg per day
Trace minerals
Deficiency in red blood cells
Anemia
Foods that contain significant levels of biologically active component that provide health benefits beyond basic nutrition
Functional food
Foods and beverages that provide substantial amounts of vitamins, nutrients, and other substances that have many positive health effects with relatively few calories
Nutrient-dense foods
Umbrella term that includes Estimated Average Requirement, Recommended Dietary Allowance, Adequate Intake, and Tolerable Upper Intake Level
Dietary Reference Intakes (DRIs)
Measurement of the digestible energy present in high-energy foods with poor nutritional profiles, with most of the energy typically coming from processed carbohydrates, fats, or alcohol
Empty calories
Fats that are solid at room temperature, like beef fat, butter, and shortening
Solid fats
Sugars and syrups added when foods or beverages are processed or prepared
Added sugars
A strict vegetarian who eats no animal products
Vegan
A vegetarian who includes eggs in the diet
Ovovegetarian
A vegetarian who eats both eggs and milk products
Ovolactovegetarian
A vegetarian who may eat fish and poultry, but not red meat
Semivegetarian
