1
Q
Health
A
- the state of a human when it functions optimally without evidence of disease or abnormality
2
Q
Nutrition
A
the study of:
- nutrients in foods
- how nutrients are used in the body
- human behaviors related to food
3
Q
Diet
A
- the foods and beverages a person usually eats and drinks
4
Q
Food
A
- any substance that the body can take in and assimilate that will enable it to stay alive and healthy
5
Q
Chronic disease
A
- long duration, degenerative disease characterized by damage of body organs
6
Q
Natural Genomics
A
- The science of how nutrients affect the activities of genes and how genes affect the activity of nutrients
7
Q
Nutrients
A
- components in food that are indispensable (or essential) to the functioning of the body
- provides energy and building material to help maintain or repair the body and support growth
8
Q
Energy providing nutrients
A
- the body can use the energy they contain
a. carbohydrate
b. fat
c. protein
9
Q
Other nutrients
A
- non-energy containing nutrients
d. water
e. vitamins
f. minerals
10
Q
Essential nutrients
A
- nutrients that the body CANNOT make for itself from other raw materials
- all minerals are essential
11
Q
8 essential amino acids (TV TILL PM)
A
- Threonine
- Valine
- Tryptophan
- Isoleucine
- Leucine
- Lysine
- Phenylalanine
- Methionine
12
Q
2 essential fatty acids
A
- linoleic acid
2. linolenic acid
13
Q
essential vitamins
A
- 3 fat soluble (A, D, E)
- 1 conditioning (K)
- all water soluble
14
Q
Conditionally essentially nutrients
A
- body CANNOT make ENOUGH to meet the requirements for health
15
Q
Non-essential nutrients
A
- body can make for itself
16
Q
Calorie
A
- amount of heat energy required to raise the temperature of 1L of water by 1 degree Celcius
17
Q
Food energy in:
- carbohydrate
- fat
- protein
- alcohol
A
- 4 Cal/g
- 9 Cal/g
- 4 Cal/g
- 7 Cal/g
18
Q
5 Characteristics of a healthy diet
A
- adequate
- balance
3 calorie control - moderation
- variety
19
Q
Adequacy
A
- not having enough nutrients might lead to deficiency
20
Q
calorie control
A
- intake = energy output
21
Q
moderation
A
- limiting sugar, fat, salt intake
22
Q
variety
A
- choose different foods each day
23
Q
basic foods
A
- foods are generally considered to form the basis of a nutritious diet
- whole foods
24
Q
Enriched foods or fortified foods
A
- foods to which nutrients have been added.
25
Fast foods
- restaurant foods that are available within minutes after customers order them
26
Functional foods
- foods known to possess nutrients or nonnutrients that might lend protection against disease
27
Natural foods
- no legal definition but is often used to imply wholesomeness.
28
Organic foods
- foods grown without synthetic pesticides or fertilizers
29
Partitioned foods
- foods composed of parts of whole foods,
30
Processed foods
- foods subjected to any process, such as milling, alteration of texture, addition of additives, cooking, or others.
31
Staple foods
- foods used frequently or daily
32
Nutraceutical foods
- used to describe a product that has been isolated from food, often sold in pill form and believed to have medicinal effects
33
Nutrient Density
- A measure of nutrients provided per calorie of food
| - high in nutrient density but low in calorie
34
Case studies
- individuals
35
Epidemiological study
- populations
36
Intervention study
- populations with manipulation
37
Laboratory study
- tightly controlled conditions
38
Nutritionist
- may have a university degree but may not have formal training
39
Registered Dietitian
- regulated by law
| - 4 year undergraduate degree plus 8 - 12 months internship
