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Nutrients
Compounds in foods that sustain your body processes. There are six classes of nutrients: carbohydrates, fats (lipids), proteins, vitamins, minerals and water
Kilocalories
The measurement of energy in foods. Commonly referred to as calories
Metabolism
The numerous reactions that occur within the cell. The calories in foods are converted to energy in the cells of the body
Nutrition
The science that studies how the nutrients and compounds in foods that you eat nourish Zander affect your body functions and health
Macronutrients
The energy-containing essential nutrients that you need in higher amounts: carbohydrates, lipids (fats) and proteins
Micronutrients
Essential nutrients that you need in smaller amounts: vitamins and minerals
Organic
Containing carbon
Enzymes
Substances that speed up chemical reactions in your body
Inorganic
Not containing carbon. Inorganic compounds include minerals, water and salts
Phytochemicals
Non-nutritive compounds in plant foods that may play a role in fighting chronic diseases
Fiber
The portion of plant food that isn't digested in the small intestine
Overweight
Carrying extra weight on your body in relation to your height. Clinically defined as having a BMI of 25 to 29.9
Obesity
Carrying an excessive amount of body fat above the level of being overweight. Clinically defined as having a BMI of 30 or higher
Healthy People 2020
A set of disease prevention and health promotion objectives for Americans to meet during the second decade of the new millennium
Consensus
The opinion of a group of experts based on a collection of information
Scientific Method
A stepwise process used by scientist to generate sound research findings
Hypothesis
An idea generated by scientists based on their observations
Peer-reviewed journal
A research journal in which fellow scientists (peers) review studies to asses if they are accurate and sound before they are published
Laboratory Experiment
A scientific experiment conducted in a laboratory. Some laboratory experiments involve animals
Observational Research
Research that involves looking at factors in two or more groups of subjects to see if there is a relationship to certain outcomes
Epidemiological Research
Research that looks at populations of people; it is often observational
Experimental Research
Research involving at least two groups of subjects
Experimental Group
The group given a specific treatment
Control Group
The group given a placebo
Placebo
A sugar pill that has no impact on the individual's health when ingested
Double-blind Placebo-controlled Study
When the scientists and subjects in a research experiment can't distinguish between the treatments given to the subjects and don't know which group of subjects received which treatment
Registered Dietitian Nutritionist (RDN)
A health professional who has completed at least a bachelor's degree in nutrition from an accredited university or college in the United States, completed a supervised practice and passed an exam administered by the Academy of Nutrition and Dietetics (AND)
Nutritional Genomics
A field of study that researches the relationship between nutrition and genomics (the study of genes and gene expression)
Gene Expression
The processing of genetic information to create a specific protein
Human Genome Project
A project sponsored by the United States government to determine the complete set and sequencing of DNA in human cells and identify all human genes
Deoxyribonucleic acid (DNA)
Genetic material within cells that directs the synthesis of proteins in the body
Medical Nutrition Therapy
The integration of nutrition counseling and dietary changes based on an individual's medical and health needs to treat a patient's medical condition
Public Health Nutritionist
An individual who may have an undergraduate degree in nutrition but isn't an RDN
Licensed Dietitian Nutritionist (LDN)
An individual who has met specified educational and experience criteria deemed necessary by a state licensing board to be considered an expert in he field of nutrition. An RDN would meet all the qualifications to be an LDN
Nutritionist
A generic term with no recognized legal or professional meaning. Some people may call themselves nutritionists without having any credible training in nutrition
Undernutrition
A state of inadequate nutrition whereby a person's nutrient and/or calorie needs aren't met through the diet
Malnourished
The long-term outcome of consuming a diet that doesn't meet nutrient needs
Overnutrition
A state of excess nutrients and calories in the diet
Dietary Reference Intakes (DRIs)
Reference values for the essential nutrients needed to maintain good health, to prevent chronic diseases and to avoid unhealthy excesses
Estimated Average Requirement (EAR)
The average amount of a nutrient that is known to meet the needs of 50 percent of the individuals in a similar age and gender group
Recommended Dietary Allowance (RDA)
The average amount of a nutrient that meets the needs of 97 to 98 percent of individuals in similar age and gender group. The RDA is higher than the EAR
Adequate Intake (AI)
The approximate amount of a nutrient that groups of similar individuals are consuming to maintain good health
Tolerable Upper IntakeLevel (UL)
The highest amount of a nutrient that can be consumed daily without harm in a similar age and gender group of individuals
Toxicity
The level at which exposure to a substance becomes harmful
Acceptable Macronutrients Distribution Range (AMDR)
A healthy range of intakes for the energy-containing nutrients--carbohydrates,proteins and fats-- in your diet, designed to meet your nutrient needs and help reduce the risk of chronic diseases
Estimated Energy Requirement (EER)
The amount of daily energy needed to maintain a healthy body weight and meet energy (calorie) needs based on age, gender,height,weight and activity level
Dietary Guidelines for Americans, 2010
Guidelines published every five years that provide dietary and lifestyle advice to individuals aged 2 and older to maintain good health and prevent chronic diseases
Food Guidance Systems
Visual diagrams that provide a variety of food recommendations to help create a well-balanced diet
MyPlate
A tool that depicts five food groups using the familiar mealtime visual if a place setting. It is part of a USDA Web-based initiative to provide consumer information with a food guidance system to help you build a healthy diet based on the current Dietary Guidelines for Americans
Proportionality
The relationship of one entity to another. Vegetables and fruits should be consumed in a higher proportion than dairy and protein foods in the diet
Nutrient Density
The amount of nutrients per calorie in a given food. Nutrient-dense foods provide more nutrients per calorie than less nutrient-dense foods
Energy Density
A measurement of the calories in a food compared with the weight (grams) or volume of the food
Exchange Lists for Meal Planning
A grouping of foods, in specific portions, according to their carbohydrate, protein and fat composition to ensure that each food in the group contributes a similar amount of calories per serving
Nutrition Facts Panel
The area on the food label that provides a uniform listing of specific nutrients obtained in one serving of the food
Daily Values (DVs)
Established reference levels of nutrients, based on a 2,000-calorie diet, that are used on food labels
Nutrient Content Claims
Claims on the label that describe the level or amount of a nutrient in a food product
Health Claims
Claims on the label that describe a relationship between a food or dietary compound and a disease or health related condition
Structure/Function Claims
Claims on the label that describes how a nutrient or dietary compound affects the structure or function of the human body
Functional Foods
Foods that have a positive effect on health beyond providing basic nutrients
Phytochemicals
Plant chemicals that have been shown to reduce the risk of certain diseases such as cancer and heart disease. Beta-carotene is a phytochemical
Zoochemicals
Compounds in animal food products that are beneficial to human health. Omega-3 fatty acids are an example of zoochemicals
Gastrointestinal (GI) Tract
Body area containing the organs of the digestive tract. It extends from the mouth to the anus
Digestive Process
The breakdown of foods into absorbable components using mechanical and chemical means
Lumen
The interior of the digestive tract through which food passes
Mechanical Digestion
Breaking food down through chewing and grinding or moving it through the GI tract with peristalsis
Chemical Digestion
Breaking down food with enzymes or digestive juices
Peristalsis
The forward, rhythmic motion that moves food through the digestive system. Peristalsis is a form of mechanical digestion because it influences motion but it does not add chemical secretions
Segmentation
A "sloshing" motion that thoroughly mixes chyme with the chemical secretions of the intestine
Pendular Movement
A constrictive wave that involves both forward and reverse movements of chyme and enhances nutrient absorption
Salvia
Watery fluid secreted by the salivary glands in the mouth. Saliva moistens food and makes it easier to swallow
Mucus
Viscous, slippery secretions found in saliva and other digestive juices
Pharynx
The throat. Passageway for the respiratory (air) and digestive tracts (food and beverages)
Bolus
Chewed mass of food
Epiglottis
Flap of tissue that protects the trachea while swallowing
Esophagus
Tube that extends from the throat to the stomach
Lower Esophageal Sphincter (LES)
A circular band of muscle between the esophagus and the stomach that opens and closes to allow food to enter the stomach
Stomach
Digestive organ that holds food after it's moved down the esophagus and before it is propelled into the small intestine
Hydrochloride Acid (HCI)
A powerful acid made in the stomach that has digestive functions. It also helps to kill microorganisms and lowers the pH in the stomach
Gastrin
A digestive hormone produced in the stomach that stimulates digestive activities and increases motility and emptying
Chyme
The semiliquid, partially digested food mass that leaves the stomach and enters the small intestine
Pepsin
A digestive enzyme produced in the stomach that breaks down protein
Pyloric Sphincter
Sphincter in the bottom of the stomach that separates the pylorus from the duodenum of the small intestine
Small Intestine
Comprised of the duodenum, jejunum and ileum, the small intestine is the longest part of the GI tract. Most of the digestion and absorption of food occurs in the small intestine
Villi
Projections on the walls of the small intestine that increase the surface area over which nutrients can be absorbed
Microvilli
Tiny projections on the villi in the small intestine that increase the surface area even more
Ileocecal Sphincter
Gateway between the end of the small intestine and thee ginning of the large intestine. The sphincter prevents back flow of fecal contents from the large intestine into the small intestine
Large Intestine
Final organ of the GI tract. It consists of the cecum, appendix, colon and rectum
Stool (Feces)
Waste products that are stored in the large intestine and then excreted from the body. Consists mostly of bacteria, sloughed off gastrointestinal cells, inorganic matter, water, unabsorbed nutrients, food residue, undirected fibers, fatty acids, mucus and remnants of digestive fluids
Rectum
The lowest part of the large intestine, continuous with the sigmoid colon and the anus
Anus
The opening at the end of the rectum where waste is eliminated from the body
Liver
The largest gland of the body. IT aids in digestive activity and is responsible for metabolism of nutrients, detoxification of alcohol and some nutrient storage
Gallbladder
A pear-shaped organ located behind the liver. The gallbladder stores bile produced by the liver and secretes the bile through the bile duct into the small intestine
Pancreas
Accessory organ of digestion that produces hormones and enzymes. It's connected to the duodenum via the bile duct
Hormones
Chemical substances that regulate, initiate or direct cellular activity
Enzymes
Substances that produce chemical changes or catalyze chemical reactions
Bile
A yellowish-green fluid made in the liver and concentrated and stored in the gallbladder. It helps emulsify fat and prepare it for digestion
Absorption
The process by which digested nutrients move into the tissues where they can be transported and used by the body's cells
Passive Diffusion
The process of absorbing nutrients across the intestinal cell membrane from a high concentration to a low concentration
Facilitated Diffusion
The process of absorbing nutrients across the intestinal cell membrane with the help of a carrier molecule
Active Transport
The process of absorbing nutrients across the intestinal cell membrane with the help of a carrier molecule and energy
Dysphagia
Difficult swallowing
Heartburn
A burning sensation originating in the esophagus. Heartburn is usually caused by the reflux of gastric contents from the stomach into the esophagus. Chronic heartburn can lead to gastroesophageal reflux disease (GERD)
Gastroesophageal Reflux Disease (GERD)
The backward flow of stomach contents past the lower esophageal sphincter into the esophagus
Gastroenteritis
Formal term for "stomach flu." Caused by a virus or bacteria and results in inflammation of the stomach and/or intestines
Peptic Ulcers
Sores, erosions or breaks in the mucosal lining of the stomach
Gallstones
Small, hard, crystalline structures formed in the gallbladder or bile duct due to abnormally thick bile
Flatulence
Production of excessive gas in the stomach or the intestines
Constipation
Difficulty in passing stools
Diarrhea
Frequent, loose, watery stools
Hemorrhoids
Swelling in the veins of the rectum and anus
Irritable Bowel Syndrome (IBS)
A functional disorder that involves changes in colon rhythm
Celiac Disease
An autoimmune disease of the small intestine that involves the inability to digest the protein gluten
Gluten Intolerance
A sensitivity to the protein gluten, which is found in wheat and other grains. Symptoms include stomach aches, diarrhea, bloating and tiredness
Crohn's Disease
An inflammation bowel disease involving inflammation and swelling of the intestines

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