NTR 15 - Food, Nutrition, Health Flashcards
Week 2
The study of the nutrients in food & the body; the process by which we ingest, digest, absorb, transport, utilize, and excrete nutrients
Nutritional Science
Substances which are indispensable to the body’s function; needed for energy, growth, development, or maintenance of the body
Nutrients
Term used to describe nutrients that we require in relatively large daily amounts: carbohydrates, proteins, water, and lipids or fats
Macronutrients
Term used to describe essential nutrients required in small amounts; vitamins and minerals
Micronutrients
Capacity to do work; obtains through the breakdown of carbohydrates, proteins, and fats in foods and beverages. _______ is measured using calories
Energy
Standard unit to measure energy provided by food; measurement of heat. The amount of energy needed to raise 1 gram of water 1 degree C
Kilocalories (Kcal) / Calorie
Compounds found in plant foods that are physiologically active and beneficial to human health; not considered nutrients
Phytochemicals
Condition in which the quality of the diet is reduced and there is difficulty at times providing enough food for everyone in the household
Food Insecurity
Sequence of DNA that code for proteins in your body. They direct the cell how to use nutrients
Genes
Any abnormal condition that affects the health of an organism and is characterized by specific signs and symptoms
Disease
A state of complete physical, mental, and social well-being and not merely the absence of disease and infirmary
Health
Foods with calories coming from solid fat or added sugars with little or no other nutrients
Empty Calorie Foods
Describes a food high in nutrients, low in calories
Comparison term: The food with the higher nutrient value, but is lower in calories (if given equal servings), is more nutrient dense
Nutrient Density
Description for foods high in calories per weight or volume of the food. This term does not indicate the nutrient density of a food.
Comparison term: The good with the highest caloric content per gram weight of the food
Energy Density
Choosing different foods from the same food group
Variety
Selecting foods from each major food group
Balance
Not too much or too little of something; relates to portion sizes
Moderation
Body tissues have sufficient levels of nutrients to support normal metabolic functions and surplus stores of nutrients that can be used in times of need
Desirable Nutrition
Too much food energy or excess nutrients to the degree of causing disease or increasing risk of disease; a form of malnutrition
Overnutrition
Too little food energy or too few nutrients to prevent disease or to promote growth; a form of malnutrition
Undernutrition
A state of poor nutrition - can be either over or undernutrition or both
Malnutrition
