NUTR 1000: TEST 1
114 Cards in this Set
Front | Back |
---|---|
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
|