Unit 1 Flashcards
Nutrition
the science of foods, the nutrients they contain and their actions in the body
Nutrients
chemical substances from food used to provide energy, structure, and regulate agents to support growth/maintenance/repair body tissues
Calorie / Kilocalorie
units for measuring heat energy in foods (1000 calories = 1 kilocalorie)
Kilojoule
international unit of energy under the SI system (1 kcal = 4.2 kilojoules)
Food
products derived from plants/animals taken into the body to yield energy and nutrients for the maintenance of life and the growth/repair of tissues
Functional Food
foods with health benefits beyond their nutrients
(yogurt with probiotics)
Organic
contains carbon (carbohydrates, lipids, protein, vitamins: CLPV)
Inorganic
does not contain carbon or pertaining to living things (minerals and water: MW)
Essential Nutrients
nutrients needed from outside the body by foods
Nonessential Nutrients
nutrients synthesized by the body
Energy Yielding Nutrients
nutrients that break down to yield energy (carbohydrates, lipids, proteins)
Macronutrient
nutrients required in large amounts (grams/liters) (carbohydrates, lipids, proteins and water)
Micronutrient
nutrients required in small amounts (milligrams/micrograms) (vitamins and minerals)
Nutrition Assessment
analysis of a person’s nutrition status
Primary Deficiency
inadequate dietary intake of a nutrient
Secondary Deficiency
from something other than an inadequate intake of a nutrient (ex. drugs that reduce absorption or destroys nutrients)
Subclinical Deficiency
early stage deficiency before symptoms
Whole Grain
contains all parts of the grain kernel: bran, germ and endosperm
Nutrient Dense Foods
foods that provide the most nutrients for the least food energy
Canadas Food Guide
guidance on what, where, when, why and how we eat
Canada Food Guide Guidelines
- vegetables, fruit, whole grains and protein foods consumed regularly (plant based protein more often)
- replace saturated fat foods with unsaturated fat
- water is the beverage of choice
- limit processed foods and beverages that include sodium, free sugars and saturated fat
- develop food skills to navigate complex food environments and support healthy eating
- use food labels to make informed choices
Dietary Reference Intakes (DRI)
assess and plan nutrient intakes for healthy people
includes EAR, RDA, AI, UL
Estimated Average Requirements (EAR)
average daily nutrient intake to meet the requirements of 50% of healthy individuals in a specific life stage/gender
assess populations and plans group diets
Recommended Dietary Allowances (RDA)
average daily nutrient intake sufficient to meet the requirements of nearly all healthy individuals in a specific life stage/gender
based on EARs: used as a goal for daily intake
Adequate Intakes (AI)
recommended average daily nutrient intake based on nutrient intake by a group of healthy people
used when RDA cannot be determined
Estimated Energy Requirements (EER)
average energy intake predicted to maintain energy balance
factors: age, sex, weight, height and physical activity
Acceptable Macronutrient Distribution Range (AMDR)
a range of intake for an energy source
written as a percentage
Tolerable Upper Intake Levels (UL
highest average daily nutrient intake level with no risk of adverse health effects
risk: increases as intake exceeds the UL
