Nutrition Lecture Notes

These flashcards cover key concepts and definitions related to nutrition, highlighted in the lecture notes.

Essential Nutrients

Substances that the body must get from foods because it cannot manufacture them in sufficient amounts.

Macronutrients

Essential nutrients required by the body in relatively large amounts; includes proteins, fats, carbohydrates, and water.

Micronutrients

Essential nutrients required by the body in minute amounts; includes vitamins and minerals.

Digestion

The process of breaking down foods into compounds that the gastrointestinal tract can absorb and the body can use.

Kilocalorie

A measure of energy content in food; commonly referred to as a calorie.

Nutrient Density

The ratio of a food's essential nutrients to its calories.

Complete Proteins

Proteins that contain all the essential amino acids in adequate amounts.

Incomplete Proteins

Proteins that do not contain all the essential amino acids; usually found in plant sources.

Fiber

Nondigestible carbohydrates found in plant foods; important for healthy digestion.

Vitamins

Organic compounds that are needed in small amounts to regulate various processes in the body.

Minerals

Inorganic substances essential for various bodily functions, often needed in small amounts.

Dietary Guidelines for Americans

Nutritional recommendations issued every five years by the USDA and HHS to promote health and reduce chronic disease.

MyPlate

A visual representation of the five food groups to help individuals focus on a balanced diet.

Added Sugars

Sugars added to foods that provide excess calories without providing essential nutrients.

Sodium

An essential mineral that helps maintain fluid balance; excessive intake is linked to hypertension.