Exam 2 Flashcards
Nutrigenomics
The study of the effects of nutrients and other bioactive substances found in food on genes, body proteins and metabolites
Nutrigenetics
The study of the effects of an individuals particular genetic make-up on metabolic and physiologic functions, including nutrient requirements and risk of certain diseases
Homeostasis
State of dynamic equilibrium within the body’s internal environment, a balance achieved through the control of various interrelated physiologic mechanisms
Nutrition
The Sum of the processes involved in taking in food, releasing the nutrients it contains and assimilating and using these nutrients to provide energy and maintain body tissue
Nutrition Science
The body of scientific knowledge developed through controlled research that relates to all aspects of nutrition - national, international, community, and clinical
Dietetics
The science related to the nutritional planning and preparation of foods and diets
Registered Dietitian (RD) &a Registered Dietitian Nutritionist (RDN)
A health professional who has completed Ana credited academic program and a minimum of 1200 hours of post-baccalaureate - supervised practice and has passed the National Registration Examination for Dietitians administered by the Commission on Dietetic Registration of Academy of Nutrition and Dietetics
Public Health Nutritionist
A health professional who has completed an academic program in nutrition and a graduate degree (MPH or DrPH) in a school of public health accredited by the Council on Education for Public Health, and supervises the nutrition component of public health programs in country, state, national, or international community settings
Nutrients
Substances in food that are essential for energetic, growth, normal body functions and maintained life
Essential Nutrients
Substances that cannot be made by the body and must be supplied in food. These include essential fatty acids, essential amino acids for making protein, vitamins and minerals
Macronutrients
The three energy-yielding nutrients: carbohydrates, fat and protein
Carbohydrate
Nutrient class that includes starch, sugar and fiber; starch should be the major source of energy in the diet; sugar and starch have a fuel factor of 4 Kcal/g; fiber is an indigestible form of carbohydrate
Fat
Nutrient providing a concentrated form of energy (yields 9Kcal/g); stored in the body as adipose tissue as an energy reserve; supplies essential fatty acids in the diet
Protein
Nutrient that contains nitrogen and essential amino acids; amino acids serve as building blocks for forming body tissues, enzymes, and hormones; fuel factor is 4Kcal/g
Micronutrients
The two classes of non-energy-yielding elements and compounds - minerals and vitamins; these nutrient regulate and control cell metabolism and are components of specialized body structures
Metabolism
The sum of all biochemical and physiologic processes by which the body grows and maintains itself (anabolism), breaks down and reshape tissue (catabolism), and transforms energy to do its work. Products of these reactions are called metabolites
Fuel Factor
The number of Kcalories that 1g of nutrient yields when completely oxidized; the fuel factor is 4 for carbohydrate and protein, 9 for fat and 7 for alcohol. Fuel factors are used in computing the energy values of foods and diets
Vitamin
A compound must be an organic dietary substance that is not energy producing as are carbohydrates, fat and protein; it’s needed in very small quantities to perform a particular metabolic function and prevent an identified deficiency disease; and it cannot by synthesized by the body, so it must be supplied in food
Fat Soluble Vitamins
Closely associated with body lipids and easily stored. Functions are usually related to structural activities with proteins
-Vitamin A, D, E, and K
Water Soluble Vitamins
More easily absorbed and transported, they cannot be stored except in the general sense of tissue saturation.
Vitamins
Complex organic molecules that serve primarily are coenzymes or regulators of body metabolism, especially energy metabolism. easily destroyed in cooking
Minerals
Simple elements with important roles in both structure and function not destroyed in cooking
How do Vitamins and minerals work together?
Vitamins and minerals often work together to perform different functions in the body. E.x:
Vitamin D regulates calcium balance and these nutrients work together to affect bone mass. Vitamin C assists in the absorption of iron, which is essential for prevention of anemia.
Extracellular Fluid (ECF)
Water OUTSIDE the cell; 20% of totally body weight; Blood plasma, interstitial fluid (water surrounding the cell), secretory fluid (water circulating in transit) and dense tissue fluid (water in deep connective tissue, cartilage and bone)
Intracellular Fluid (ICF)
Water INSIDE the cell; 40-45% of total body weight( more water here because of the metabolic activity of organs and tissues take place Inside the cell
Antidiuretic Hormone
Secreted by the posterior pituitary gland; a.k.a. Vasopressin; Controls the reabsoprtion of water by the kidneys, decreasing the amount lost via urine
Aldosterone
Secreted by the adrenal cortex; Acts in the kidneys to reabsorb sodium which then reabsorbs water and restored normal blood volume.
Anabolic metabolic reaction
Synthesizes new and more complex substances as in body growth and repair
Catabolic metabolic reaction
Breaks down complex substances to simpler ones
Foodways
Food customs or traditions
Food flavors and preservatives
How food is prepared and seasoned
Core Foods
Eaten every day and provide the bulk of the energy intake; usually carbs
Complimentary Foods
Added to improve palatability usually vegetables or meats added to a rice or pasta dish
Frequency and timing of food/meats
The number of meals or snacks eaten each day, what time they are eaten, and the foods they contain
HACCP
Identify potential sources of contamination and help food plant managers set up ways to control them
Bacterial food infection
Occurs when individuals eat food contaminated with large colonies of bacteria
Bacterial food poisoning
Results from toxins produced by bacteria before the food was eaten
USDA (United States Department of Agriculture)
A department of the United States government that manages various programs related to food, agriculture, natural resources, rural development and nutrition (MyPyramid/MyPlate)
FDA (Food and Drug administration)
Is a federal agency of the United States department of Health and Human Services, one of the United States federal executive departments
CDC (Centers for Disease Control and Prevention)
Is a federal agency that conducts and supports health promotion, prevention and preparedness activities in the United States with the goal of improving overall public health
Oral Diet
Regular oral feeding; wanted to use as long as possible
Enteral Nutrition and Tube Feeding
If patient is unable to eat but the GI tract can be used; GI tube, GJ tube, and AD button
Peripheral Diet
Intravenous feeding if GI tract cannot be used. IV Fluid mix
Total Parental Diet
Large central vein used; long-term - surgery needed for the placement of catheter
