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| science of foods and the nutrients and other substances they contain, and of their actions within the body. |
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| Chemical substances obtained from food that help body function correctly. |
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| Not containing carbon. Includes minerals and water. |
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Provides health benefits beyond nutrient contributions. |
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Nonnutrient compounds found in plant-derived foods that have biological activity in the body. |
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| Total chemical reactions in living cells. (Energy Metabolism= all reactions by which the body obtains/expends food energy) |
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Chemical reaction that releases energy by breaking down complex molecules into simpler ones. |
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Integration of nutrition, genomics, and molecular biology. |
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Study of distribution and causes of disease. Attempt to link problems to cause. |
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Measure of nutrients food provides relative to energy. |
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| has energy; lacks protein, vitamins, and minerals. Example: soda, potato chips. |
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| DISCRETIONARY CALORIE ALLOWANCE |
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| Added fats and sugars. Difference between nutrient calories and energy calories. |
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| Added nutrients not originally available or only in small amounts. |
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| Addition of iron, thiamin, riboflavin, niacin, and folate. |
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Parts are removed and thus nutrients are lost. |
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| Uptake of nutrients by the cells of the small intestine for transport into blood or lymph system. |
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Wavelike contractions that move food through the GI tract.
Includes 3 types of muscle: longitudal, circular, diagonal |
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| creates larger food surface area by breaking food into smaller pieces via interval squeezing. |
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| individual cells that produce mucus. |
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Retrieves material the body can recycle, e.g. water and salts. |
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Removal of H2O; creates a disaccharide. Also known as dehydration synthesis. |
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| Reverse of condensation. Splits into disaccharides into monosaccharides. |
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Usually polysaccharides; bonds between monosaccharides cannot be broken down by digestive enzymes in the body. Also known as nonstarch polysaccharides. |
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| Dissolve in water, form gels (viscous), and easily digested by bacteria in the colon (fermentable). |
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Do not dissolve in water, do not form gels (nonviscous), and not readily fermentable. |
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| Found with fiber. Bind minerals such as zinc, calcium, iron, magnesium, and copper in intestine and prevents absorption. |
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| making of glucose from non-CHO source. |
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substance containing carbon. Includes carbohydrates, lipids, proteins, and vitamins. |
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| Nutrients a person must obtain from food because the body cannot make them for itself in sufficient quantity. |
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Units by which energy is measured. Also known as kcalorie. |
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Full complement of DNA in the chromosomes of a cell. |
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| Experiment in which subjects do not know whether they are the experimental or the control group. |
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| change that occurs in response to expectations in the effectiveness of a treatment that actually has no pharmaceutical effects. |
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DIETARY REFERENCE INTAKES |
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| Set of nutrient intake values for healthy people in the US and Canada. Includes several planning tools, e.g. EAR, RDA, AI and UL |
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College-educated food and nutrition specialist who is qualified to evaluate people's nutritional health and needs. |
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| any condition caused by excess or deficient food energy or nutrient intake; imbalance of nutrients. |
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| deficient energy or nutrients |
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| Excess energy or nutrients. |
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| relating to measurement of the physical characterisitics of the body, such as height and weight. |
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Nutrient deficiency caused by inadequate intake of a nutrient. |
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| Nutrient deficiency caused by something other than inadequate intake, such as a disease or drug interaction. Reduced absorption, accelerated use, hastened excretion, or destroying of the nutrient. |
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Deficiency in the early stages, before outward signs are apparent. |
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| national public health initiative under the jurisdiction of the US Dept. of Health and Human Services, that identifies the most significant preventable threats to health and focuses efforts toward eliminating them. |
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Characterized by slow progression and long duration, e.g. heart disease, cancer. |
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| condition or behavior associated with an elevated frequency of a disease. Does not necessarily cause the disease and is not a guarantee that you will get the disease. |
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dietary planning tools that sort foods into groups based on nutrients, then specify how much people should eat of these foods. |
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Diet-planning tools that organize foods by their proportions of carbs, fats, and proteins. Foods on any single list can be used interchangeably. |
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| Reference valuesdeveloped by the FDA specifically for use on food labels. |
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| statements that characterize the relationship between a nutrient or other substance in a food and a disease or health-related condition. Require scientific evidence and are graded by the FDA. |
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Statements that characterize the relationship between a nutrient or other substance in a food and its role in the body. Do not have to be backed up by scientific evidence and do not need FDA approval. |
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| statements made that characterize the quantity of a nutrient in a food. 2 types of claims: health and structure-function. |
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| the top portion of the small instestine |
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the amount swallowed at one time. |
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| fingerlike projections from the folds of the intestine. |
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| tiny, hairlike projections on each cell of every villus. Traps nutrients and transports them into the cells. |
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| Allows the nutrients to pass into the cell. 3 Types: Simple Diffusion (does not need a protein), Facilitated Diffusion(needs a protein), and Active Transport (needs a protein). |
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| loosely organized system of vessels and ducts that convey fluids toward the heart. Carries the fats and fat-soluble vitamins into the bloodstream. |
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| maintenance of constant internal conditions by the body's control system. |
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| hormone produced by cells in the duodenum wall. |
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| condition in which the intestinal walls develop bulges in weakened areas, most commonly in the colon. |
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Worsening of constipation, entrapped feces, and painful infection and inflammation caused by diverticula (bulging pockets). |
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