Term
|
Definition
| The plants and animals we consume. |
|
|
Term
|
Definition
| The scientific study of food and how it nourishes the body and influences health. |
|
|
Term
|
Definition
| A disease characterized by a gradual onset and long duration with signs and symptoms that are difficult to interpret, and which respond poorly to medical treatment. |
|
|
Term
|
Definition
| Disease caused by a vitamin C deficiency. |
|
|
Term
|
Definition
| Disease caused by a deficiency of niacin, a B vitamin. |
|
|
Term
|
Definition
| Doctor from early 1900's that controlled many infectious disease outbreaks and discovered the cause of pellagra. |
|
|
Term
|
Definition
| A multidimensional, lifelong process that includes physical, emotional, and spiritual health. |
|
|
Term
|
Definition
| Anemai disease caused by insufficent absorbsion of iron. |
|
|
Term
| The top three causes of death that are strongly linked with poor nutrition. |
|
Definition
Heart Disease
Stroke
Diabetes |
|
|
Term
|
Definition
| Program that identifies health and disease prevention goals that we hope to reach as a nation by 2020. |
|
|
Term
| The two overarching goals of Healthy People 2020. |
|
Definition
1. Increase the quality and number of years of life.
2. Eliminate health disparities. |
|
|
Term
|
Definition
| Chemicals found in foods that are critical to human growth and function. |
|
|
Term
| Difference in organic and inorganic nutrients? |
|
Definition
Organic - contains carbon
Inorganic - doesn't contain carbon |
|
|
Term
| The six groups of nutrients. |
|
Definition
Carbohydrates
Water
Minerals
Vitamins
Proteins
Lipids |
|
|
Term
| The three nutrients that provide energy. |
|
Definition
Carbohydrates
Lipids
Proteins |
|
|
Term
|
Definition
The three nutrients that provide energy.
Needed in relatively large amounts. |
|
|
Term
|
Definition
The amount of energy needed to raise the temperature of 1 kilogram of water by 1 degree Celsius.
Also represented as Calorie with big C.
kilocalorie = 1000 calories. |
|
|
Term
|
Definition
Commonly known as fats.
Most common lipid in foods.
Composed of an alcholol molecule called glycerol attached to three acid molecules know as "fatty acids". |
|
|
Term
|
Definition
Provides energy but isn't considered a nutrient.
7 kcal per gram.
It's considered a drug and a toxin. |
|
|
Term
|
Definition
A macronutrient that provieds 4 kcal per gram.
It's the primary source of fuel for the human body, particularly for the brain and for physical exercise.
Composed of carbon, hydrogen, and oxygen. |
|
|
Term
|
Definition
A macronutrient that provides 9 kcal per gram.
A diverse group of organic substances thta are insoluble in water; includes triglycerides, phospholipids, and sterols. Composed of carbon, hydrogen, and oxygen but contains much less oxygen than carbohydrates.
Important sourse of energy at rest and during low-intensity exercise.
Foods containing lipids also provide fat-soluble vitamins and essential fatty acids. |
|
|
Term
|
Definition
Type of lipid that contains phosphate.
Body synthesizes phospholipids.
Found in few foods. |
|
|
Term
|
Definition
Form of lipid.
Synthesized in the liver and other fbody tissues.
Available in foods of animal orgin. |
|
|
Term
|
Definition
Macronutrient that provides 4 kcal per gram.
Contains carbon, hydrogen, and oxygen + nitrogen which combine to form small building blocks known as amino acids.
Proteins play a major role in supporting tissue growth, repair, and maintenance.
|
|
|
Term
|
Definition
Organic compounds that assist in regulating physiologic processes. They help release energy in macronutreints, critical in building healthy bone, blood, and muscle, and support the immune system.
Vitamins are micronutrients.
Vitamins cannot be synthesized and must be adsorbed through food. |
|
|
Term
|
Definition
| Inorganic substances that are not broken down during digestion and adsorption and are not destroyed by heat or light. Minerals assist in the regulation of many body processes and are classified as major minerals or trace minerals. |
|
|
Term
|
Definition
| Fat soluble and Water soluble |
|
|
Term
|
Definition
| Vitamins that are not soluble in water bu soluble in fat. These include vitamins A, D, E, and K. |
|
|
Term
|
Definition
| Vitamins that are soluble in water. These include vitamins C and the B-vitamins (thiamin, riboflavin, niacin, vitamin B6, vitamin B12, pantothenic acid, biotin, and folate.) |
|
|
Term
|
Definition
| A symptome that is obvious to a client, such as pain, fatigue, or a bruise. |
|
|
Term
|
Definition
Minerals we need to consume in amounts of at least 100mg per day and of which the total amount in our bodies is at least 5g.
These include calcium, phosphorus, sodium, potassium, chloride, magnesium, and sulfur. |
|
|
Term
|
Definition
Minerals we need to consume in amounts less than 100mg per day and of which the total amount in our bodies is less than 5g.
These include iron, zinc, copper, manganese, fluoride, chromium, molybdenum, selenium, and iodine. |
|
|
Term
|
Definition
| An inorganic nutrient ensures proper balance of fluid both inside and outside of our cells and also assists in the regulation of nerve impulses and body temperature, muscle contractions, nutrient transport, and excretion of waste products. |
|
|
Term
| Dietary Reference Intakes (DRIs) |
|
Definition
| A set of nutritional reference values for the United States and Canada that applies to healthy people. |
|
|
Term
Recommended Dietary Allowances (RDA)
and
Recomended Nutrient Intakes (RNI)
|
|
Definition
Standards that defined recommended intake values for various nutrients.
They were adopted with the goal of preventing nutrient-deficiency diseases.
They were replaced by the Dietary Reference Intakes (RDIs) |
|
|
Term
| The DRIs for most nutrients consist of four values: |
|
Definition
Estimated Average Requirement (EAR)
Recommended Dietary Allwance (RDA)
Adequate Intake (AI)
Tolerable Upper Intake Level (UL) |
|
|
Term
| Standards for energy and the macronutrients: |
|
Definition
Estimated Energy Requirement (EER)
Acceptable Macronutrient Distribution Ranges (AMDR) |
|
|
Term
| Estimated Average Requirement (EAR) |
|
Definition
| The average daily nutrient intake level estimated to meet the requirement of half of the healthy individuals in a particular life stage or gender group. |
|
|
Term
| Recommended Dietary Allowance (RDA) |
|
Definition
The average daily nutrient intake level that meets the nutrient requirements of 97% to 98% of healthy individuals in a particular life stage and gender group.
The EAR is used to determine RDA. |
|
|
Term
|
Definition
A recommended average daily nutrient intake level based on observed or experimentally determined estimates of nutrient intake by a group of healthy people.
These estimates are assumed to be adequate and are used when the evidence necessary to determine an RDA is not available.
Nutrients that have an AI value include calcium, vitamin D, vitamin K, and fluoride. |
|
|
Term
| Tolerable Upper Intake Level (UL) |
|
Definition
The highest average daily nutrient intake level likely to pose no risk of adverse health effects to almost all individuals in a particular life stage and gender group.
There is not enough research to define the UL for all nutrients. |
|
|
Term
| Estimated Energy Requirement (EER) |
|
Definition
The average dietary energy intake that is predicted to maintain energy balance in a healthy adult.
This dietary intake is defined by a person's age, gender, wight, height, and level of physical activity that is consistent with good health. |
|
|
Term
| Acceptable Macronutrient Distribution Ranges (AMDR) |
|
Definition
A range of intakes of a particular energy source that is associated with reduces risk of chronic disease while providing adequate intakes of essential nutrients.
The AMDR is expressed as a percentage of total kcal. |
|
|
Term
| Factors determining Nutritional Status |
|
Definition
Weight
ratio of lean and fat tissue
intake of energy and nutrients |
|
|
Term
|
Definition
| A nutritional status that is out of balance; an individual is either getting too much or not enough of a particular nutrient or energy over a significant period of time. |
|
|
Term
|
Definition
| A situation in which too little energy or too few nutrients are consumed over time, causing significant weight loss or nutrient deficiency disease. |
|
|
Term
|
Definition
| A situation in which too much energy or too much of a given nutrient is consumed over time, causing conditions such as obesity, heart disease, or nutrient-toxicity symptoms. |
|
|
Term
| Diet History questionnaire |
|
Definition
| This questionnaire includes queries of weight, weight history, and weight goals; factors affecting appetite and food intake; typical eating patterns; disordered eating behaviors; economic status; education level; living, cooking, and food-purchasing arrangements; medication and/or dietary supplement use; physical activity patterns. |
|
|
Term
| 24hr Dietary Recalls quetionnaire |
|
Definition
| This questionnaire requires a participant to remember recently consumed foods and drinks, as well as their serving size, brand name, and preparation methods used. |
|
|
Term
| Food-Frequency questionnaires |
|
Definition
| These questionnaires include lists of foods with questions regarding the number of times these foods are eaten during the specified time period. |
|
|
Term
|
Definition
| This questionnaire requires a participant to report food consumption over a period of time. They need to include serving sizes and nutritional information if available. |
|
|
Term
| Anthropometric Assessments |
|
Definition
Measurements of human beings.
The most common are height and body weight. |
|
|
Term
|
Definition
| A deficiency that occurs when not enough of a nutrient is consumed in the diet. |
|
|
Term
|
Definition
A deficiency that occurs when a person cannot absorb enough of a nutrient, excretes too much of a nutrient from the body, or cannot utilize a nutrient efficiently.
Secondary deficiency is a result of some other disorder. |
|
|
Term
|
Definition
| A deficiency in its early stages, when few or no symptoms are observed. |
|
|
Term
|
Definition
| A symptom that is hidden from a client and requires laboratory tests or other invasive procedures to detect. |
|
|
Term
|
Definition
The scientific method, which forms the framework for scientific research:
1. Make observations
2. Generate a hypothesis
3. Conduct an experiment
4. Analyze data to see if it supports or refutes hypothesis |
|
|
Term
|
Definition
| An educated guess as to why a phenomenon occurs. |
|
|
Term
|
Definition
| A group that is as much like the group being experimented on except for the variable being tested. |
|
|
Term
|
Definition
| A scientific consensus, based on data drawn from repeated experiments, as to why a phenomenon occurs. |
|
|
Term
|
Definition
| A methodology of experimenting that involves using animals in place of humans in order to control more variables and see results faster. |
|
|
Term
|
Definition
| Epidemiological studies done on a smaller scale. It involves studing a particular group with a condition to a simular group without the condition. |
|
|
Term
|
Definition
| Tightly controlled experiments in which an intervention is given to determine its effect on a certain disease or health condition. |
|
|
Term
| Double-Blind, Placebo-Controlled Study |
|
Definition
| Study in which neither researchers nor participants know which group is really getting the treatment. |
|
|
Term
Placebo Effect,
(Psychosomatic Effect) |
|
Definition
| This occurs when an experimental subject has physiological changes based only on their belief that they are recieving the real treatment, when they are really only getting the placebo. |
|
|
Term
|
Definition
| This term has no definition or laws regulating it. |
|
|
Term
| Center for Disease Control and Prevention (CDC) |
|
Definition
Leading federal agency in the United States that protects human health and safety.
Located in Atlanta, Georgia.
Mission is to promote health and quality of life by preventing and controlling disease, injury, and disability. |
|
|
Term
| National Health and Nutrition Examination Survey (NHANES) |
|
Definition
| Tracks the nutrient consumption of Americans and includes carbohydrates, lipids, proteins, vitamins, minerals, fiber, and other food components. |
|
|
Term
| Behavioral Risk Factor Surveillance System |
|
Definition
| The world's largest telephone survey that tracks lifestyle behaviors that increase our risk for chronic disease. |
|
|
Term
| National Institutes of Health (NIH) |
|
Definition
| The world's leading medical research center and the focal point for medical research in the United States |
|
|
Term
| Professional Organizations Providing Reliable Nutrition Informantion |
|
Definition
The American Dietetic Association (ADA)
The American Society for Nutrition (ASN)
The Society for Nutrition Education (SNE)
The American College of Sports Medicine (ACSM)
The North American Association for the Study of Obesity (NAASO) |
|
|
