Glossary Flashcards

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1
Q

Basal Metabolic Rate

A

The amount of energy people use while resting.

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2
Q

Energy Dense

A

Food that has a high energy content in relation to its weight

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3
Q

Lactating

A

The process of producing breast milk

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4
Q

Enzymatic Hydrolysis

A

A chemical digestive process that breaks down food by breaking the bonds that hold together the molecular ‘building blocks’ within the food

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5
Q

Conditioning

A

A behavioral process whereby a response becomes predictable and expected due to increased exposure

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6
Q

Appetite

A

The desire for food

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7
Q

Physiology

A

The branch of biology that deals with the normal functions of living organisms and their physical components

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8
Q

Satiety

A

The feeling of fullness or satisfaction after eating food

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9
Q

Mechanical Digestion

A

The use of physical force to break down food, such as chewing or the squashing movement of the intestines

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10
Q

Chemical Digestion

A

The breakdown of food using chemicals such as enzymes and acids

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11
Q

Short Chain Fatty Acids

A

By product of the fermentation process in the gut

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12
Q

Probiotics

A

Living bacteria found in some foods, such as kimchi and yoghurt, or supplements and are beneficial to out health

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13
Q

Prebiotics

A

Non digestible carbohydrates. they are found in high fiber foods and promote the growth of ‘good’ bacteria in our large intestine

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14
Q

Inflammation

A

Occurs when the body releases white blood cells to protect damaged areas in the body, this causes swelling, soreness and redness. It can occur in response to unwanted substances

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15
Q

Microbiota

A

The collective group of microorganisms that live in/on us

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16
Q

Microbiome

A

The term used to describe microorganisms that live on or in out bodies, largest population being in our gut

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17
Q

Nutrient Dense

A

Food that has a high vitamin and mineral content in relation to its weight

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18
Q

Common Food Allergens

A

Foods that are known to trigger an allergic reaction in a population group

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19
Q

FODMAP

A

An acronym for a group of carbohydrates (sugars) that some people find difficult to absorb

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20
Q

FODMAP

A

An acronym for a group of carbohydrates (sugars) that some people find difficult to absorb

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21
Q

Food Allergy

A

Occurs when the body’s immune system reacts to an allergen in food, making antibodies to destroy the food. The food allergen is a protein that is generally harmless to most people.

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22
Q

Food Intolerance

A

A chemical reaction caused when the digestive system cannot completely break down food into smaller components due to producing insufficient enzymes.

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23
Q

Absorption

A

Occurs in the digestive system when nutrients pass through the small intestine lining.

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24
Q

Accessory Organ

A

An organ that assists other organs to function in a system. It releases chemicals that help to chemically digest food in the digestive system, but food does not pass through these organs during digestion.

25
Q

Peristalsis

A

The wave like involuntary muscle contractions that move food along the digestive system

26
Q

Macronutrient Utilisation

A

How the body uses the nutrients from food for energy, disease prevention, and everyday functioning

27
Q

Macronutrient Digestion

A

Hoe the proteins, carbohydrates and fats in food are broken down into smaller molecules as they pass through the gastrointestinal tract

28
Q

Antioxidants

A

Naturally occurring molecules that help protect us from harmful free radicals that cause disease and illness

29
Q

Cancer

A

A group of diseases where cells divide and grow uncontrollably, and spread to other parts of the body.

30
Q

Coronary Heart Disease

A

The process where plaque builds up around the artery walls in the heart, resulting in the arteries leading to the heart becoming narrow and inhibiting oxygenated blood flow.

31
Q

Free Radicals

A

Dangerous molecules that can damage cells, often playing a roll in eye deterioration, joint inflammation, brain damage, aging and increased risk of cardiovascular disease and some cancers.

32
Q

Insulin

A

A hormone released by the pancreas into the bloodstream to help glucose enter the body’s cells and be used as and energy source

33
Q

Type 2 diabetes

A

The body cannot effectively produce and/or use the insulin that the pancreas produces, resulting in high glucose levels in the bloods because the glucose cannot enter the cells effectively. This condition increases risk of heart disease, stroke and problems with eyes and nerve damage.

34
Q

Consumption

A

Using, buying, or eating something

35
Q

Patterns of Eating

A

The quantities, proportions, variety, and combination of different foods and drinks that people eat and how often they eat them.

36
Q

Food Fad

A

Food/diet that is ‘fashionable’ for a short time

37
Q

Food Trend

A

Any change in food purchasing or consumption that occurs over a long period of time.

38
Q

Food Accessibility

A

The amount, quality, nutritional value, and variety of food the people can access

39
Q

Food Choices

A

Our decisions about the food we eat

40
Q

Food Information

A

The Information made available to people about food through education, food labelling, modern technology, the media, and verbal communication.

41
Q

Behavioural Principle

A

An expectation of how people will behave due to a particular influence from the environment

42
Q

Exposure

A

A behavioural principle that occurs when an individual interacts with a person, place, or thing on several occasions in many different ways. Concerning nutrition, exposure refers to enabling children to experience wide range of foods

43
Q

Modelling

A

A behavioural principle that occurs when a person observes another person’s behaviour and then copies that behaviour

44
Q

Repetition

A

A behvahioural principle that occurs when an interaction with a person. place, or thing happens many times to help promote acceptance

45
Q

Anxiety

A

A mental illness where people worry excessively about everyday activities. It can lead to increased blood pressure, sweating, trembling, constant worry, and feeling weak and tired.

46
Q

Depression

A

A serious metal illness where people constantly feel sad and show little interest in participating in everyday activities.

47
Q

Dopamine

A

A hormone released in the brain that makes people feel good

48
Q

Individual Identity

A

The concept people develop about themselves; a person’s personal qualities, interests and beliefs influence it. It is the thing about people that make them unique. It is often referred to as self-image.

49
Q

Hormones

A

Chemical products released by the body. They carry messages from one part of the body to another and coordinate various processes in the body, such as appetite and mood regulation, growth and development, sexual reproduction, bone density, and even sleep patterns.

50
Q

Neurotransmitters

A

Form part of the nervous system and are often called chemical messengers because they transmit messages throughout the body. A significant amount of neurotransmitters are found in the brain.

51
Q

Oxidative Stress

A

When there is an imbalance of free radicals and antioxidants in the body and can cause cell damage

52
Q

Serotonin

A

A hormone that helps to stabilise moods and controls wellbeing.

53
Q

Free Radicals

A

Unstable atoms that can damage cells, causing illness and aging

54
Q

Context

A

The circumstances surrounding or forming an event or situation.

55
Q

Food Knowledge

A

An individuals understanding of what foods they should, why they eat particular foods, and keeping food safe.

56
Q

Food Skills

A

A person’s ability to cook basic meals such as stir-fries to meet their nutritional needs. May also extend to the ability to grow, plan, select, budget, and safely prepare foods from scratch. It could also include the ability of someone to try accept new foods.

57
Q

Nutritional Efficacy

A

The ability of the food fad, trend, or diet to provide nutritional benefit or effect.

58
Q

Commercial Gain

A

When a customer pays the price for a product or service and the business selling the product or service profits.

59
Q

Ethics

A

A branch philosophy that encourages people to think about their decisions. Whether their actions are right or wrong and how their behaviour impacts others.