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ISSA Sports Nutrition > Unit 2: Food, Ingredients, and Nutrients: An Overview > Flashcards

Unit 2: Food, Ingredients, and Nutrients: An Overview Flashcards

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1
Q

Essential Nutrient

A

A nutrient that the body cannot produce itself or that it cannot produce in sufficient amounts to maintain good health.

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2
Q

Macronutrient

A

A macronutrient is any nutrient that the body uses in relatively large amounts. Macronutrients include carbohydrates, fat, and proteins.

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3
Q

Micronutrient

A

Nutrients present in the diet and body in small amounts.

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4
Q

Food

A

Article used for food or drink for man or animals.

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5
Q

Processed Food

A

Any raw agricultural commodity that has been subject to processing, such as canning, cooking, freezing, dehydration, or milling.

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6
Q

Creatine

A

a compound produced in the body, stored in the muscle fibers, and broken down by enzymes to quickly replenish the adenosine triphosphate stores.

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7
Q

Antioxidant

A

A nutrient that has been found to seek out and neutralize free radicals in the body and to stimulate the body to recover more quickly from free-radical damage.

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8
Q

Preservatives

A

These ingredients prevent food spoilage from bacteria, molds, fungi, or yeast (antimicrobials); slow or prevent changes in color, flavor, or texture and delay rancidity (antioxidants); maintain freshness.

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9
Q

Sweeteners

A

These ingredients add sweetness with or without the extra calories.

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10
Q

Color Additives

A

These ingredients offset color loss due to exposure to light, air, temperature extremes, moisture and storage conditions; correct natural variations in color; enhance colors that occur naturally; provide color to colorless and “fun” foods.

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11
Q

Flavors and Spices

A

These ingredients add specific flavors.

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12
Q

Flavor Enhancers

A

These ingredients enhance flavors already present in foods.

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13
Q

Fat Replacers

A

These ingredients provide expected texture and a creamy “mouth-feel” in reduced-fat foods.

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14
Q

Emulsifiers

A

These ingredients allow smooth mixing of ingredients, prevent separation.

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15
Q

Stabilizers

A

These ingredients produce uniform texture, improve “mouth-feel”.

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16
Q

pH Control Agents

A

These ingredients control acidity and alkalinity, prevent spoilage.

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17
Q

Leavening Agents

A

These ingredients promote rising of baked goods.

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18
Q

Anti-Caking Agents

A

These ingredients Keep powdered foods free-flowing, prevent moisture absorption.

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19
Q

Humectants

A

These ingredients retain moisture.

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20
Q

Yeast Nutrients

A

These ingredients promote growth of yeast.

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21
Q

Dough Strengtheners

A

These ingredients produce more stable dough.

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22
Q

Firming Agents

A

These ingredients maintain crispness and firmness.

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23
Q

Enzyme Preparations

A

These ingredients modify proteins, polysaccharides and fats.

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24
Q

Gases

A

These ingredients serve as propellant, aerate, or create carbonation.

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25
Q

Enrichment

A

The addition of specific nutrients to refined grain products to replace losses of the nutrients that occur during processing.

26
Q

Fortification

A

The deliberate addition of one or more essential nutrients to a food, whether or not it is normally contained in the food.

27
Q

Dietary Supplement

A

A product (other than tobacco) intended to supplement the diet.

28
Q

Extract

A

A substance prepared by treating a plant or a plant material, an alga, a bacterium, a fungus or a non-human animal material with solvents to obtain the desired compounds.

29
Q

Vitamin

A

Naturally occurring organic substances required by the body to maintain health.

30
Q

Amino Acid

A

A that contains amino

and carboxyl groups.

31
Q

Isolate

A

A purified constituent of a defined molecular structure obtained from a plant or a plant material, an alga, a bacterium, a fungus or a non-human animal material.

32
Q

Essential Fatty Acid

A

A fat that must be supplemented through the diet due to being incapable of making it in the body.

33
Q

Synthetic Duplicate

A

A substance that shares an identical chemical structure and pharmacological properties with its natural counterpart.

34
Q

Mineral

A

A naturally occurring solid, inorganic substance with a definite and predictable chemical composition and physical properties.

35
Q

Probiotic

A

A monoculture or mixed culture of live micro-organisms that benefit the microbiota indigenous to humans.

36
Q

Protein

A

One of the nutrients that provides calories to the body. it is an essential nutrient that helps build many parts of the body, including blood, bone, muscle, and skin.

37
Q

Fat

A

A major source of energy in the diet, fat helps the body absorb fat-soluble vitamins, such as vitamins A, D, E, and K.

38
Q

Energy Expenditure

A

The amount of energy that you use measured in calories.

39
Q

Thermogenic Response

A

The rise in the metabolic rate.

40
Q

Thermogenesis

A

The process by which the body generates heat, or energy, by increasing the metabolic rate above normal.

41
Q

Metabolic Rate

A

The body’s total daily caloric expenditure.

42
Q

Glucose

A

A simple carbohydrate that is a monosaccharide.

43
Q

Starch

A

A complex carbohydrate that occurs only in plants.

44
Q

Macronutrient Modulation

A

The practice of varying the ratio of the macronutrients in the diet to meet specific metabolic needs to enhance performance.

45
Q

Glycogen Depletion

A

The draining of the body’s glycogen stores.

46
Q

Water

A

The most essential macronutrient to life but provides no calories or nutrition. formed by two hydrogen and one oxygen.

47
Q

Electrolytes

A

Sodium, chloride, and potassium along with calcium, phosphate, and magnesium. these all for optimal performance.

48
Q

Electrolytes

A

The ratio of chloride, potassium, sodium, and the other electrolytes in the body.

49
Q

The Fat Soluble Vitamins

A

Vitamins A, D, E, and K.

50
Q

Water Soluble Vitamins

A

B vitamins and vitamin C.

51
Q

Nutrient Dense

A

A characteristic of foods and beverages that provide vitamins, minerals, and other substances that contribute to adequate nutrient intakes or may have positive health effects, with little or no solid fats and added sugars, refined starches, and sodium.

52
Q

Bioavailability

A

The ability of an ingested nutrient to cross from the digestive tract into the bloodstream and then from the bloodstream into the cells in which it will be utilized.

53
Q

Assimilation

A

Conversion of food into living tissue.

54
Q

Ergogenic Aids

A

A catchall term that describes anything that can be used to enhance athletic performance.

55
Q

Nutraceutical

A

Any substance that is a food or a part of a food, medical food, or dietary supplement and provides medical or health benefits, including the prevention and treatment of disease.

56
Q

Energy Drink

A

Beverage that contain caffeine as an ingredient, along with other ingredients, such as taurine, herbal supplements, vitamins, and added sugars or other carbohydrates.

57
Q

Food Allergy

A

A specific type of adverse food reaction involving the immune system.

58
Q

Blood Pressure

A

The pressure of the blood against the walls of the arteries.

59
Q

Food Groups

A

A method of grouping similar foods for descriptive and guidance purposes. Food groups in the USDA Food Patterns are defined as vegetables, fruits, grains, dairy, and protein foods.

60
Q

Gluten

A

A mixture of proteins that occur in some grains, such as wheat.

61
Q

Gluten-free

A

Simply a food that is without gluten or anything relating to gluten.

ISSA Sports Nutrition (21 decks)

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