NTDT200Terms from Chapter #1Acceptable Macronutrient Distribution Ranges (AMDR)Ranges of intakes for the energy a nutrient that provides adequate energy and nutrients and reduce the risk of chronic diseases.Adequate Intake (AI)The average daily amount of a nutrient that appears sufficient to maintain a specified criterion; a value used as a guide for nutrient intake when an RDA cannot be determined.AnecdotePersonal account of an experience or event; not reliable scientific information.Anthropometric Relating to measurement of the physical characteristics of the body, such as height and weight.Blind experimentAn experiment in which the subjects do not know whether they are members of the experimental group or the control group.CaloriesUnits by which energy is measured. Food energy is measured in kilocalories (1000 calories equal 1 kilocalorie), abbreviated kcalories or kcal. One kcalorie is the amount of heat necessary to raise the temperature of 1 kilogram (kg) of water 1°C. The scientific use of the term kcalorie is the same as the popular use of the term calorie.Chronic diseasesDiseases characterized by a slow progression and long duration.1Examples include heart disease, cancer, and diabetes.Control groupA group of individuals similar in all possible respects to the experimental group except for the treatment. Ideally, the control group receives a placebo while the experimental group receives a real treatment.Correlation The simultaneous increase, decrease, or change in two variables. If A increases as B increases, or if A decreases as B decreases, the correlation is positive. (This does not mean that Acauses B or vice versa.) If A increases as B decreases, or if A decreases as B increases, the correlation is negative. (This doesnot mean that A prevents B or vice versa.) Some third factor mayaccount for both A and B.DeficientThe amount of a nutrient below which almost all healthy people can be expected, over time, to experience deficiency symptoms.DietThe foods and beverages a person eats and drinks.Dietary Reference Intakes (DRI)A set of nutrient intake values for healthy people in the United States and Canada. These values are used for planning and assessing diets and include: Estimated Average Requirements (EAR), Recommended Dietary Allowances (RDA), Adequate Intakes (AI), and Tolerable Upper Intake Levels (UL).Dietetic technicianA person who has completed a minimum of an associate’s degree from an accredited university or college and an approveddietetic technician program that includes a supervised practice 2experience. See also dietetic technician, registered (DTR).Dietetic technician, registered (DTR)A dietetic technician who has passed a national examination andmaintains registration through continuing professional education.DietitianA person trained in nutrition, food science, and diet planning. See also registered dietitian.Double-blind experimentAn experiment in which neither of the subjects nor the researchers know which subjects are members of the experimental group and which are serving as control subjects, until after the experiment is overDTRSee dietetic technician, registered.EnergyThe capacity to do work. The energy in food is chemical energy. The body can convert this chemical energy to mechanical, electrical, or heat energy.Energy densityA measure of the energy a food provides relative to the amount of food (kcalories per gram).Energy-yielding nutrientsThe nutrients that break down to yield energy the body can use: carbohydrate, fat, and protein.Essential nutrientsNutrients a person must obtain from food because the body cannot make them for itself in sufficient quantity to meet 3physiological needs; also called indispensable nutrients. About40 nutrients are currently known to be essential for human beings.Estimated Average Requirement (EAR)The average daily amount of a nutrient that will maintain a specific biochemical or physiological function in half the healthy people of a given age and gender group.Estimated Energy Requirement (EER)The average dietary energy intake that maintains energy balanceand good health in a person of a given age, gender, weight, height, and level of physical activity.Experimental groupA group of individuals similar in all possible respects to the control group except for the treatment. The experimental group receives the real treatment.FoodsProducts derived from plants or animals that can be taken into the body to yield energy and nutrients for the maintenance of life and the growth and repair of tissues.Healthy PeopleA national public health initiative under the jurisdiction of the U.S.Department of Health and Human Services (DHHS) that identifies the most significant preventable threats to health and focuses efforts toward eliminating them.Hypothesis An unproven statement that tentatively explains the relationshipsbetween two or more variables.4InorganicNot containing carbon or pertaining to living things.MalnutritionAny condition caused by excess or deficient food energy or nutrient intake or by an imbalance of nutrients.MineralsInorganic elements. Some minerals are essential nutrients required in small amounts by the body for health.MisinformationFalse or misleading informationNutrientsChemical substances obtained from food and used in the body toprovide energy, structural materials, and regulating agents to support growth, maintenance, and repair of the body’s tissues. Nutrients may also reduce the risks of some diseases.NutritionThe science of foods and the nutrients and other substances they contain, and of their actions within the body (including ingestion, digestion, absorption, transport, metabolism, and excretion). A broader definition includes the social, economic, cultural, and psychological implications of food and eating.Nutrition assessmentA comprehensive analysis of a person’s nutrition status that useshealth, socioeconomic, drug, and diet histories; anthropometric measurements; physical examinations; and laboratory tests.Nutritionista person who specializes in the study of nutrition. Note that this definition does not specify qualifications and may apply not only 5to registered dietitians but also to self-described experts whose training is questionable. Most states have licensing laws that define the scope of practice for those calling themselves nutritionists.OrganicIn chemistry, a substance or molecule containing carbon-carbon bonds or carbon-hydrogen bonds. This definition excludes coal, diamonds,
View Full Document
Unlocking...