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Nutrition 1 > Chapter One > Flashcards

Chapter One Flashcards

1
Q

Nutrition

A

Science of food and its relationship to health

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2
Q

Health

A

The state of complete physical, mental, and social well-being

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3
Q

Anemia

A

The most prevalent nutritional deficiency worldwide

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4
Q

Primary Prevention

A

The implementation of practices that are likely to avert the occurrence of disease

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5
Q

Secondary Prevention

A

The establishment of monitoring technique to discover diseases early enough to provide the opportunity to control their effects

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6
Q

Tertiary Prevention

A

The use of treatment techniques after a disease has occurred to prevent complications or to promote maximum adaptation

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7
Q

Nutrients

A

The chemical substances supplied by food that the body needs for growth, maintenance, and repair

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8
Q

Essential Nutrient

A

One that the human body requires but cannot manufactures in sufficient amounts to meet bodily needs

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9
Q

Anabolism

A

The process of building things up

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10
Q

Catabolism

A

The process of breaking things down

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11
Q

Nonessential Nutrients

A

Not needed in the diet because the body can make them from other substances

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12
Q

Conditionally Essential Nutrients

A

Those that under most circumstances, a healthy body can manufacture in sufficient quantities, but certain situations the body cannot produce optimal amounts

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13
Q

Metabolism

A

The sum of all physical and chemical changes that take place in the body

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14
Q

Energy

A

The capacity to do work

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15
Q

Energy Nutrients

A

Carbohydrates, Fats, and proteins - the nutrients that supply energy

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16
Q

Kcal

A

Kilocalories (how energy is measured in body and food)

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17
Q

Phytochemical

A

Physiologically active substances from plant, animal, and microbial sources

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18
Q

Functional Foods

A

Whole foods along with fortified, enriched, or enhanced foods that have potentially beneficial effect on heatlth when consumed as part of a varied diet on a regular basis at effective levels based on significant standards of evidence

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19
Q

Efficacy

A

The ability to produce a desired or intended result

20
Q

Chromosomes

A

Human body has 23 pairs

21
Q

Epigenetics

A

The process that regulates how and when genes are turned on and off

22
Q

Nutrigenetics

A

Detects gene varients within an individual to identify nutritional factors that trigger dysfunction or disease

23
Q

Nutrigenomics

A

The study of the interaction between one’s diet and their genes

24
Q

Body Composition

A

Composed of 5 Substances:
-Water
-Protein
-Fat
-Ash (mineral in skeleton)
-Carbohydrate

25
Q

NHANES

A

National Health and Nutrition Examination Survey

26
Q

Unbalanced Nutrition

A

Ingesting too much or too little of a nutrient can interfere with health and well-being

27
Q

Malnutrition

A

Can be caused by inadequate or unbalanced intake of food or nutrients or by ineffective processing by the body caused by malfunction or disease

28
Q

Fortified

A

Something that wasn’t there and now it is

29
Q

Enriched

A

It had it before and was taken out but was put back in

30
Q

Enhanced

A

Has more of something it already has

31
Q

Food Insecurity

A

The limited or uncertain availability of nutritionally adequate and safe foods or doubtful ability to acquire food, whether some of the time or always

32
Q

Nutritional Status

A

The body’s condition related to the intake and use of nutrients

33
Q

Dietary Status

A

Describes what a client has been eating

34
Q

Nutritional Assesment

A

The second level of methodology, more comprehensive that screening

35
Q

Anthropometric Measurements

A

The core elements of anthropometry are height, weight, head circumference, body mass index (BMI), body circumferences to assess for adiposity (waist, hip, and limbs), and skinfold thickness.

36
Q

Body Mass Index

A

A screening tool to estimate weight status in relation to potential disease risk

37
Q

Triceps Skinfold

A

Measurement helps to differentiate between a person who is heavy because of muscle mass and one who is heavy because of excess fat

38
Q

Midarm Circumference

A

The measurement is easily obtained and can be used to monitor a clients nutritional progress

39
Q

Abdominal Circumference or Girth

A

Used to monitor the growth of a fetus or body fat distribution within the abdomen

40
Q

Ascites

A

If an individual is accumulating fluid in the abdominal cavity (Ascites) the abdominal circumference is important

41
Q

DEXA

A

Dual-Energy X-Ray Absorptiometry

42
Q

Underwater Weighing

A

Compares peoples scale weight with their weight under water

43
Q

Osteopenia

A
44
Q

Osteoporosis

A
45
Q

Ultrasound Bone Densitometer

A

Screening test to determine a person level of risk for those conditions that involve no radiation exposure

46
Q

Bioelectrical Impedance Test

A

Electrodes on the extremities are stimulates with a small amount of electrical current, which is then measures at the exit electrodes

47
Q

Electrolytes

A

Nutrition 1 (7 decks)

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