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| teaching-learning process that takes place in a medical practice |
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| disease caused by a deficiency of niacin in the body |
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| condition caused by the body's inability to absorb vitamin B12 |
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| fats that are liquid at room temperature and found in vegetable oil |
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| actual amount of food consumed at any one time, which may be more or less than a serving |
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| type of learning based on motor skills needed to perform tasks |
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Definition
| pertaining to some form of social action and how it affects an individual |
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| recommended dietary allowances (RDAs) |
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Definition
| established amounts of essential nutrients in a diet that help decrease the risk of chronic disease |
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Definition
| diet that contains all foods from the food guide pyramid according to recommended proportions |
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| condition in children caused by vitamin D deficiency |
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| animal fats and tropical oils; solid at room temperature |
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| condition caused by a lack of vitamin C in the diet |
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| individual quantity of food or drink taken as part of a meal |
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| sugars that have a high caloric value but no nutritional value |
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| proteins found in whole grains, beans, nuts, and seeds |
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| diet low in sodium-rich foods and seasonings |
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Definition
| diet containing foods that are low in residue and easy to digest |
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Term
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Definition
| to make or take in; the body synrhesizes |
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Definition
| diet required for health maintenance, special testing, or disorders |
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Definition
| minerals used bythe body in small amounts (copper, cobalt, mangannese, fluorine,zinc) |
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Definition
| substances formed when polyunsaturated fats are made solid |
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Definition
| dietary fats that have been broken down intofatty acids and glycerol |
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Definition
| fats that are liquid at room temperature |
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Definition
| organic compounds needed by the body to function |
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Definition
| vitamins not stored in the body (C, B complex, thiamine, riboflavin, niacin, pantothenic acid, puridoxine, folic acid, B12) |
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| what are the six food groups in the food guide pyramid |
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Definition
| grains, vegetables, fruits, oils, mild, protein |
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Definition
| type of learning based on feelings and emotions. |
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Definition
| building blocks; byproducts of protein breakdown by enzymes. |
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Definition
| anorexia nervosa is a psychological fear of gaining weight, causing a lack of appetite |
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Definition
| substance that acts against oxidizing agents |
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Definition
| taking in of nutrient material |
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Definition
| condition caused by a deficiency of thiamine (vitamin B1) |
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Definition
| substance formed by the liver; breaks down vitamins and fats |
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Definition
| diet that uses foods that are not irritating to the digestive tract. |
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Definition
| formula that uses a chart todetermine a person's predisposition for being overweight. |
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Definition
| disorder characterized by compulsive overeating followed by self-induced vomiting or use of laxatives or diurestics |
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| diet that minimizes or maximizes the amount of food intake based on caloric intake |
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Definition
| substance that produce quick energy and are the body's primary source of energy. |
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Definition
| chief part of the plant cell wall |
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Definition
| type of learning based on what the patient already knows and has experienced |
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Definition
| proteins that contain all the essential amino acids and are found in animal sources |
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Definition
| dietary standards that include a range of particular nutrients needed daily to optimize health. |
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Definition
| inflammation of the skin caused by irritation or riboflavin deficientcy |
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Definition
| diet for patients who have difficulty with insulin secreation |
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Definition
| panel on a label that is used for marketing purposes |
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Definition
| complex proteins that break down amino acids |
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Term
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Definition
| nutrients that must be supplied to the body from a food source (vitamins, minerals, proteins, carbohydrates, fats,water) |
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Definition
| diet that is structured to cause the quick loss of weight |
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Definition
| vitamins that are stored within the fat tissues of the body (vitamins A, D, E, K) |
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Definition
| organic acidproduced by the breakdowno of fats |
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Term
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Definition
| tool developed by the U.S. Department of Agriculture (USDA) to provide a visual picture of the six food groups common to the american diet |
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Definition
| inflammation of the tongue |
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Definition
| scale that rates carbohydrate foods' effects on blood glucose leverls from slowest to fastes |
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Definition
| alcohol that is made up of fat |
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Definition
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Definition
| diet high in fiber to help with elimination |
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Definition
| polyunsaturated fats that are made solid |
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Term
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Definition
| high level of cholesterol in the blood |
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Definition
| diet consisting of all liquids |
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Term
| low-cholesterol, low-fat diet |
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Definition
| diet low in saturated fats |
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Term
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Definition
| diet that contains low-residue foods that pass easily through the digestive system |
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Definition
| minerals used in significant amounts by the body (calcium, phosphorus, magnesium, sodium, iron, iodine, potassium) |
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Definition
| inability of the digestive system to absorb required nutrients |
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Definition
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Definition
| inorganic substances used in the formation of hard and soft body tissues |
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Definition
| fats that are liquid at room temperature and help lower total cholesterol |
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Definition
| condition caused by a deficiency in vitamin A |
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Term
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Definition
| nutrients provided in the body |
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Definition
| chemicalsubstances within food that are released during the digestive process |
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Definition
| scientific study of how different food groups affect the body |
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Term
| nutrition labeling and education act (NLEA) |
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Definition
| federal act of 1990 to assist consumers in identifying nutritional content in food products |
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Definition
| panel on a label that meets the requirements of federal regulatory boards |
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Definition
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Definition
| abnormal bone softening caused by vitamin D deficiency |
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Term
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Definition
| type of fat necessary for vitamin D and bile acidproduction |
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Term
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Definition
| type of fat necessary for vitamin D and bile acid production |
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