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Human Nutrition > Chapter One: Introduction to Nutrition > Flashcards

Chapter One: Introduction to Nutrition Flashcards

1
Q

Life-sustaining substances in food

A

Nutrients

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2
Q

Scientific study of nutrients and how the body uses them

A

Nutrition

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3
Q

a person’s usual pattern of food choices

A

Diet

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4
Q

-Major source of energy
-cellular development, physical growth and development
-regulation of body processes
-growth and development of the brain
absorption of fat-soluble vitamins

A

Lipids

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5
Q

-Major source of energy
-maintenance of normal blood glucose levels
-Elimination of solid waste from gastrointestinal tract (fiber)

A

Carbohydrates

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6
Q

-formation of structural components
-cellular development, growth , and the maintenance
regulation of body processes
-transportation of substances within the blood
-energy

A

Proteins

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7
Q

-Regulation of body processes
-immune function
-production and maintenance of cells
-protection against agents that can damage cellular components

A

Vitamins

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8
Q

-Regulation of body processes, including fluid balance and energy metabolism
-Formation of certain chemical messengers
formation of structural and functional components of various substances and tissues
-cellular development, growth, and maintenance

A

Minerals

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9
Q

-maintenance of fluid balance
-regulation of body temperature
-elimination of waste
transportation of substance
participation in many chemical reactions

A

Water

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10
Q

substance that cannot be operated into simpler substances by ordinary chemical or physical means

A

element

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11
Q

total of all the chemical processes that occur in living cells

A

Metabolism

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12
Q

chemistry refers to compounds that contain carbon

A

organic

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13
Q

chemistry refers to substances that do not contain carbon

A

inorganic

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14
Q

nutrient that must be supplied by food

A

essentail nutrient

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15
Q

state of health characterized by certain abnormal physiological changes that occur when the body lacks a nutrient

A

deficiency disease

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16
Q

physical changes associated with a disease state that are observable or measurable

A

signs

17
Q

subjective complaints of ill health that may be difficult to observe or measure

A

symptoms

18
Q

nutrients that are normally not essential but become essential under certain conditions such as during a serious illness

A

conditionally essential nutrients

19
Q

nutrients that the body needs in large amounts

A

macronutrients

20
Q

nutrients that the Boyd needs in a very small amounts

A

micronutrients

21
Q

substances in plants that are not nutrients but may have healthful benefits

A

phytochemicals

22
Q

amount of heat necessary to raise the temperature of 1g of water to 1 degree celsius

A

calorie

23
Q

the heat energy needed to raise the temperature of 1000 g of water 1 degree celsius

A

kilo calorie

24
Q

device used to measure the calories in a sample of food

A

bomb calorimeter

25
Q

long term

A

chronic

26
Q

attribute, characteristic, or exposure that increase a person’s chances of developing a chronic disease

A

risk factor

27
Q

college-trained healthcare professional who has extensive knowledge of foods, nutrient and dietetics

A

registered dietitian nutritionists

28
Q

application of nutrition and food information to achieve and maintain optimal health and to treat many health-related conditions

A

dietetics

29
Q

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

A

nutrient-dense

30
Q

amount of energy a good provide per given weight of the food

A

energy density

31
Q

calories from unhealthy solid fats and added sugars

A

empty calories from unhealthy solid fats and added sugars

32
Q

refers to eating reasonable amounts of each food

A

moderation

33
Q

product that contains a vitamin, a mineral, an herb or other plant product, an amino acid, or a dietary substance that supplements the diet by increasing total intake

A

dietary supplement

34
Q

federal legislation that allows manufacturers to classify nutrient supplements and herbal products as food

A

dietary supplement health and education act of 1994

35
Q

amount of a nutrient that is within the range of safe intake and enables the body to function optimally

A

physiological dose

36
Q

amount of a vitamin or mineral that greatly exceeds the recommended amount of the nutrient and most commonly results from supplement consumption

A

megadose

37
Q

nutritionally modified diets fro people with chronic health conditions

A

medical nutrition therapies

38
Q

state of health that occurs when the body is improperly nourished

A

malnutrition

Human Nutrition (1 decks)

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