Chapter 1: The Science of Nutrition

Vocabulary flashcards covering key concepts from Chapter 1: The Science of Nutrition.

Nutrition

The science of food, nutrients and related substances; their actions, interactions, and balance in relation to health and disease, and the processes by which the body ingests, digests, absorbs, transports, utilizes, and excretes food.

Carbohydrates

Energy‑yielding nutrient composed of carbon, hydrogen, and oxygen; provides about 4 kcal per gram; primary dietary sources include fruits, vegetables, grains, and beans.

Lipids (fats and oils)

Energy‑yielding nutrients composed of carbon, hydrogen, and oxygen; provide 9 kcal per gram; fats are solid at room temperature and oils are liquid.

Proteins

Macronutrient composed of carbon, hydrogen, oxygen, and nitrogen; major structural components (bone, muscle, blood, cell membranes, enzymes, immune factors); provides 4 kcal per gram; built from amino acids.

Vitamins

Organic micronutrients that enable chemical reactions in the body; do not provide energy; fat‑soluble (A, D, E, K) and water‑soluble (C and B vitamins); can be destroyed by cooking and are excreted differently.

Minerals

Inorganic nutrients not containing carbon–hydrogen; not destroyed by cooking; provide no energy; major minerals vs. trace minerals; required for normal body function.

Water

Needed in the largest quantity; acts as solvent and lubricant; transports nutrients; regulates body temperature; sources from foods and drinks and byproduct of metabolism.

Phytochemicals

Physiologically active plant compounds that may provide health benefits; not considered essential nutrients.

Zoochemicals

Physiologically active animal‑origin compounds that may provide health benefits; not considered essential nutrients.

Essential fatty acids

Linoleic acid (omega‑6) and alpha‑linolenic acid (omega‑3); must be supplied by the diet; important roles include serving as structural components of cell walls and regulating blood pressure and nerve transmission.

Trans fatty acids

Unsaturated fats processed from cis to trans form; common in deep‑fried foods, baked snacks, and solid fats; pose health risks; intake should be minimized.

Macronutrients

Nutrients needed in large amounts: carbohydrates, lipids, proteins, and water.

Micronutrients

Vitamins and minerals; required in small amounts.

Energy-yielding nutrients values

Carbohydrate 4 kcal/g; Protein 4 kcal/g; Fat 9 kcal/g; Alcohol 7 kcal/g; used as energy sources for body functions.

Calorie vs Kilocalorie

Calorie is the energy needed to raise 1 g of water by 1°C; Kilocalorie (1000 calories) is used to measure energy in foods.

Carbohydrates forms

Simple (s) and complex (c) forms; simple sugars include table sugar and blood glucose; complex forms include starch, glycogen, and fiber.

North American Diet distribution

Approx. 16% energy from protein, 50% from carbohydrates, 33% from fats; issues include excess calories and imbalanced sources (animal vs plant sources).

Dietary improvements (North American context)

Increase vitamins A/E, iron, calcium; decrease sodium; moderate sugary drinks and fatty foods; eat more fruits, vegetables, whole‑grain breads, and reduced‑fat dairy.

Nutritional assessment components

Includes family/self history, anthropometric, biochemical, clinical, dietary, and environmental assessments.

Malnutrition

Undernutrition (inadequate intake or depleted stores) and overnutrition (excess intake); the most common in industrialized nations is excess energy intake.

Iron status (nutrition example)

Undernutrition: decreased iron stores and fatigue; desirable nutrition: adequate liver stores and blood levels; over‑nutrition: excess iron stores can damage liver.

Nutrition Care Process (NCP)

Framework used by registered dietitian nutritionists (RDNs): assess nutrition, diagnose nutrition problems, implement interventions, and monitor/evaluate progress.

Genetics and nutrition

Genes influence how the body uses nutrients; DNA directs nutrient processing and disease risk; heredity affects but is not destiny.

Family history as risk factor

Family history is a key risk factor for nutrition‑related diseases such as diabetes, cancer, osteoporosis, cardiovascular disease, hypertension, and obesity.

Genetic testing and counseling

Genetic tests assess disease risk; often paired with counseling; may be done with or without a physician; limitations include not predicting all risks or guaranteeing disease.

Scientific method

A systematic approach with observations, hypothesis generation, controlled experiments, evaluation by peers, and follow‑up studies to determine nutrient needs.

Study designs in nutrition research

Includes laboratory animal experiments; human experiments; case‑control and cohort studies; blinded/double‑blind trials; and peer‑reviewed publications.

Evaluating nutrition claims

Apply nutrition basics; beware claims with only advantages, cures, hype, or bias; check credentials, study size/duration/type, and avoid overhyped claims.

Dietary Supplement Health and Education Act (DSHEA)

1994 law classifying vitamins/minerals/amino acids/herbal remedies as foods; FDA must prove unsafe to ban; no pre‑approval required for marketing; labels may claim general well‑being and functions.

Energy use in the body

Energy from carbohydrates, proteins, fats, and alcohol used to build compounds, move muscles, transmit nerve impulses, and balance ions.