UNIT 1 Flashcards
Health
- the state of a human when it functions optimally without evidence of disease or abnormality
Nutrition
the study of:
- nutrients in foods
- how nutrients are used in the body
- human behaviors related to food
Diet
- the foods and beverages a person usually eats and drinks
Food
- any substance that the body can take in and assimilate that will enable it to stay alive and healthy
Chronic disease
- long duration, degenerative disease characterized by damage of body organs
Natural Genomics
- The science of how nutrients affect the activities of genes and how genes affect the activity of nutrients
Nutrients
- components in food that are indispensable (or essential) to the functioning of the body
- provides energy and building material to help maintain or repair the body and support growth
Energy providing nutrients
- the body can use the energy they contain
a. carbohydrate
b. fat
c. protein
Other nutrients
- non-energy containing nutrients
d. water
e. vitamins
f. minerals
Essential nutrients
- nutrients that the body CANNOT make for itself from other raw materials
- all minerals are essential
8 essential amino acids (TV TILL PM)
- Threonine
- Valine
- Tryptophan
- Isoleucine
- Leucine
- Lysine
- Phenylalanine
- Methionine
2 essential fatty acids
- linoleic acid
2. linolenic acid
essential vitamins
- 3 fat soluble (A, D, E)
- 1 conditioning (K)
- all water soluble
Conditionally essentially nutrients
- body CANNOT make ENOUGH to meet the requirements for health
Non-essential nutrients
- body can make for itself
Calorie
- amount of heat energy required to raise the temperature of 1L of water by 1 degree Celcius
Food energy in:
- carbohydrate
- fat
- protein
- alcohol
- 4 Cal/g
- 9 Cal/g
- 4 Cal/g
- 7 Cal/g
5 Characteristics of a healthy diet
- adequate
- balance
3 calorie control - moderation
- variety
Adequacy
- not having enough nutrients might lead to deficiency
calorie control
- intake = energy output
moderation
- limiting sugar, fat, salt intake
variety
- choose different foods each day
basic foods
- foods are generally considered to form the basis of a nutritious diet
- whole foods
Enriched foods or fortified foods
- foods to which nutrients have been added.
Fast foods
- restaurant foods that are available within minutes after customers order them
Functional foods
- foods known to possess nutrients or nonnutrients that might lend protection against disease
Natural foods
- no legal definition but is often used to imply wholesomeness.
Organic foods
- foods grown without synthetic pesticides or fertilizers
Partitioned foods
- foods composed of parts of whole foods,
Processed foods
- foods subjected to any process, such as milling, alteration of texture, addition of additives, cooking, or others.
Staple foods
- foods used frequently or daily
Nutraceutical foods
- used to describe a product that has been isolated from food, often sold in pill form and believed to have medicinal effects
Nutrient Density
- A measure of nutrients provided per calorie of food
- high in nutrient density but low in calorie
Case studies
- individuals
Epidemiological study
- populations
Intervention study
- populations with manipulation
Laboratory study
- tightly controlled conditions
Nutritionist
- may have a university degree but may not have formal training
Registered Dietitian
- regulated by law
- 4 year undergraduate degree plus 8 - 12 months internship
