Healthy Diet Flashcards
a graphic to remind people of the composition of a healthy diet, by the U.S. Government
MyPlate
a manufacturer’s or a store’s assessment of when a food product is at peak quality; not related to when the product poses a potential health risk
date label
label on a manufactured food that lists the quantity of certain nutrients in the food and the percent daily value for those nutrients
ingredients label
percentage of the recommended daily amount of a particular nutrient found in food
percent daily value (PDV)
recommended nutrient intakes intended to prevent chronic diseases
Dietary Reference Intakes (DRIs)
chemical substances obtained from food and needed by the body for growth, maintenance, or repair of tissues; not made by the body; must be obtained from food
essential nutrients
the amount of energy needed to keep the body functioning while at rest
basal metabolic rate (BMR)
the minimum amount of energy needed to keep the body alive
basal metabolism
the amount of energy required to raise 1 g of water from 14.5 degrees celsius to 15.5 degrees celsius
calorie
unit of energy; the amount of energy required to raise 1 kilogram of water 1 degree celsius, equivalent to 1,000 calories
kilocalorie
the process of obtaining energy and matter from the chemical breakdown of molecules obtained from food or from the body
metabolism
unit of energy; often used interchangeably with the term kilocalorie
nutritional calorie
compounds containing nitrogen that are the building blocks of protein
amino acids
biological substances composed of one or more sugar molecules
carbohydrates
amino acids that cannot be synthesized by the body and must be provided by food
essential amino acids
eleven amino acids synthesized by humans and are not required in the diet
nonessential amino acids
biological molecules composed of chains of amino acids
protein
combining sources of dietary protein such that amino acid deficiencies in one are counterbalanced by abundances in another
protein complementarity
a class of carbohydrates called polysaccharides; foods composed of starched cellulose
complex carbohydrates
a group of compounds that make up the framework of plants; fiber cannot be digested
fiber
a simple sugar found in fruits and honey
fructose
the principal source if energy in all cells; also called dextrose
glucose
a mixture of proteins that occur naturally in wheat, rye, barley and crossbreeds of these grains, which can damage the small intestine
gluten
enzyme secreted by glands in the small intestine that converts lactose (milk sugar) into simple sugars
lactase
a sugar formed by glucose and galactose chemically bonded together; found primarily in milk
lactose
class of carbohydrates called monosaccharides; all carbohydrates must be reduced to simple sugars to be digested
simple sugars
complex chain of glucose molecules
starch
common refined table sugar; a molecule of glucose and a molecule of fructose chemically bonded together
sucrose
a carbohydrate forming the skeleton of most plant structures and plant cells; the most abundant polysaccharide in nature and the source of dietary fiber
cellulose
a fatlike compound occurring in bile, blood, brain, nerve tissue, liver, and other parts of the body
cholesterol
naturally occurring in fats, either saturated or unsaturated (monounsaturated or polyunsaturated)
fatty acids
the form in which carbohydrate is stored in humans and animals
glycogen
substances found in plant cell walls that are composed of various sugars chemically linked together
hemicellulose
fiber that cannot be dissolved in water
insoluble fiber
an essential component of cell membranes
lecithin
an essential fat that must be obtained from food
linoleic acid
fats such as cholesterol and triglycerides
lipids
carried one less than all the hydrogen atoms it possibly could
monounsaturated fatty acids
carries at least two fewer hydrogen atoms than it would if saturated
polyunsaturated fatty acids
this fat is generally solid at room temperature; comes from animal sources
saturated fat
fiber that can be dissolved in water
soluble fiber
dietary fat composed of fatty acids
triglyceride
products that provide one or more of the 40 essential nutrients or nonessential vitamins, minerals, enzymes, amino acids, herbs, hormones, and nucleic acids
dietary supplements
a dietary supplement intended to prevent of treat and illness or disease
nutraceutical
non-nutrient health-promoting chemical produced by plants
phytochemical
substances that in small amounts inhibit the oxidation of other compounds
antioxidants
soluble in fat; there are four of these vitamins
fat-soluble vitamins
chemicals added to packaged foods to provide the taste and texture of fat but few or no calories
fat substitutes
inorganic elements found in the body both in combination with organic compounds and alone
minerals
also trans fat, an artificial fat manufactured by chemically modifying monounsaturated and polyunsaturated fatty acids
trans fatty acid
essential organic substances needed daily in small amounts to perform specific functions in the body
vitamins
soluble in water; there are nine water-soluble vitamins
water-soluble vitamins
used as a preservatives for salad, fresh fruits and vegetables, wine, beer, and dried fruit; in susceptible individuals, especially those with asthma, they can cause a severe reaction
sulfites
a food to which additional vitamins, minerals, herbs, or other substances are added to allow the manufacturer to make health claims
functional food
non chemical method of food preservation
gamma irradiation
agricultural plants and animals into which one or more genes other organisms have been inserted (also called genetically modified organisms, or GMOs)
genetically modified food
one who excludes meats, poultry, and fish but includes eggs and dairy products from diet
lacto-ovo-vegetarian
one who excludes meat, poultry, fish and eggs but includes dairy products from diet
lacto-vegetarian
one who excludes meats, poultry, fish, and dairy but eats eggs
ovo-vegetarian
occurring after the ingestion of carbohydrate, with consequent release of insulin
reactive hypoglycemia
one who excludes all animal products from the diet, including milk, cheese, eggs, and other dairy products
vegan
one who consumes no meat, poultry, or fish
vegetarian
