Chapters 1, 2 and 5 Flashcards
nutrition
the study of foods, their nutrients, and other chemicals
food security
access at all times to a sufficient supply of safe, nutritious food
food insecurity
limited or uncertain availability of safe, nutritious foods - or the ability to acquire them in socially acceptable ways
carbon footprint
generally defined as the amount of greenhouse gas carbon dioxide emitted by farming, food production, a persons activities, or a products manufacture and transport
calorie
a unit of measure of the amount of energy supplied of food (kCal or C)
nutrient
chemical substances in food that are used by the body for growth and health
6 categories of nutrients
carb, protein, fat, vitamin, mineral, water
phytochemicals
chemical substances in plants, certain ones perform important processes in the human body, and they give plants color, protect them from harm, and allow them to grow (phytonutrients)
antioxidants
chemical substances that prevent or repair damaged cells caused by exposure to oxidizing agents such as environmental pollutants, smoke. ozone, and oxygen. oxidation reactions are a normal part of cellular processes
essential nutrients
nutrients required for normal growth and health that the body can generally not produce, or produce in sufficient amounts. must be obtained through diet
nonessential nutrients
nutrients required for normal growth and health that the body can manufacture in sufficient quantities from other components of the diet
metabolism
the chemical changes that take place in the body. the formation of energy
malnutrition
poor nutrient resulting from an excess or lack of calories or nutrients
chronic diseases
slow-developing, long lasting diseases that are non-contagious and can be treated but not always cured
dietary pattern
the quantities, proportions, variety, or combination of different foods, drinks, and nutrients in diets, and the frequency with which they are consumed
energy-dense foods
foods that provide relatively high levels of calories per unit weight of food (fried chicken)
empty-calorie foods
foods that provide an excess of energy or calories in relation to nutrients (soft-drinks)
nutrient-dense foods
foods that contain relatively high amounts of nutrients compared to their caloric value
diabetes
characterized by abnormal utilization of glucose by the body and elevated blood glucose levels (1, 2, and gestational)
hypertension
high blood pressure
chronic inflammation
low-grade inflammation that lasts weeks, months, or years; damages lipids, cells, tissues, and certain body processes
oxidative stress
condition that happens when cells are exposed to more oxidizing molecules that neutralize them. over time causes damage to lipids, DNA, cells, and tissues. also increases the risk of heart disease, diabetes, cancer, and more
osteoperosis
a condition in which bones become fragile and susceptible to the loss of calcium/minerals
free radicals
chemical substances that are missing electrons. absence of electrons makes the substance reactive and prone to oxidizing nearby molecules (damages lipids, cells, proteins, DNA, and tissues)
