Module 1 Study Guide (Chapters 1-3) Flashcards

Flashcards matching terms and definitions based on the Module 1 study guide for Chapters 1 through 3.

Essential Nutrient

A nutrient required for body function that the body cannot synthesize or cannot produce in sufficient amounts, requiring intake from diet.

Non-Essential Nutrient

A nutrient that the body can synthesize in adequate amounts to meet physiological needs.

Macronutrient

A class of nutrient required by the body in relatively large quantities, such as carbohydrates, fats, proteins, and water.

Micronutrient

A class of nutrient required by the body in small amounts, specifically vitamins and minerals.

Organic Nutrient

A nutrient containing carbon atoms in its chemical structure, including carbohydrates, lipids, proteins, and vitamins.

Inorganic Nutrient

A nutrient that does not contain carbon atoms in its chemical structure, such as minerals and water.

Phytochemicals

Non-nutrient plant compounds rich in plant foods that exert biological activity in the body.

Calorie

A standard unit of measurement for heat energy in scientific contexts.

Kilocalorie

A unit of energy equal to $1000$ calories ($kcal$), commonly used to express energy contents in food.

Empty Calories

Calories derived from food supplying energy but containing negligible amounts of beneficial nutrients.

Nutrient-Dense Food

A food that supplies a high amount of key beneficial nutrients relative to its total calorie content.

Registered Dietitian Nutritionist

A credentialed health professional qualified to guide individual dietary selection and nutrition therapy.

Biological and Physiological Factors

Internal physiological traits such as age, gender, and genetic makeup that influence eating habits.

Psychological and Cognitive Factors

Mental states, emotional responses, stress levels, and learned behaviors affecting dietary choices.

Environmental Factors

External factors including geographic location, climate, food availability, and cost influencing eating habits.

Expert Advice Factor

Influences on eating choices stemming from dietary recommendations, health practitioners, or media sources.

Scientific Method

A series of investigative steps used by researchers to determine if a disease has a nutrition-related cause.

Peer Review

The formal evaluation process of scientific research by other field experts prior to publication.

Control Group

A baseline experimental group that does not receive the test intervention during scientific studies.

Correlation

A mutual connection or statistical association between two variables that does not prove one causes the other.

Causation

A direct relationship in scientific studies where one variable directly brings about a specific outcome or effect.

Joseph Goldberger

The scientist who formulated and investigated a hypothesis regarding dietary deficiency as the cause of pellagra.

Pellagra

A disease investigated by Joseph Goldberger to demonstrate a nutrition-related origin.

Conflicts and Controversies

An area evaluating scientific disagreement, source bias, or opposing claims in nutrition research.

Red Flags

Warning signs in nutrition media indicating potentially unreliable, exaggerated, or fraudulent claims.

Dietary Reference Intakes

A comprehensive set of dietary standard values used to plan and evaluate nutrient intakes of healthy people.

Estimated Average Requirement

The daily nutrient intake level estimated to meet the requirement of $50\%$ of healthy individuals in a specific life stage and group.

Recommended Dietary Allowance

Average daily nutrient intake level sufficient to meet requirements of nearly all ($97\%$ to $98\%$) healthy individuals, indicated in bold text in DRI tables.

Adequate Intake

An intake recommendation established when evidence is insufficient to set an EAR/RDA, designated in italics with an asterisk in Appendix J.

Tolerable Upper Intake Level

The maximum highest daily nutrient intake level unlikely to pose adverse health risks to almost all individuals.

Acceptable Macronutrient Distribution Ranges

Established ranges of energy intake for macronutrients that ensure adequate intake while reducing chronic disease risk.

Milligram

A metric unit of mass ($mg$) used to specify DRI quantities for certain vitamins, minerals, and electrolytes.

Microgram

A metric unit of mass ($\mu g$) used to measure trace vitamins and minerals in dietary DRI tables.

Major Food Groups

Categories of foods classified by nutritional profile used in dietary planning guidance.

USDA Standard Serving Sizes

Standardized specific equivalent portions of foods established by the USDA across food groups.

Enrichment

The addition of specific micronutrients back into a food product after they were lost during refining or processing.

Fortification

The addition of nutrients to a food product that were not originally present or were present in minimal amounts.

Dietary Guidelines for Americans

Federal dietary advice developed through systematic steps to assist industries, organizations, and individuals with healthy dietary planning.

Nutrition Facts Panel

A standardized label required on packaged foods detailing serving size, calories, and specific nutrient contents.

Daily Values

Reference standards displayed on packaging labels that help consumers evaluate and compare nutrient contents across foods.

Health Claims

FDA-allowed statements linking a food or food component to a reduced risk of a specific health-related condition or disease.

Structure/Function Claims

FDA-regulated statements describing how a food component affects anatomical structure or physiological function in the body.

Nutrient Content Claims

FDA-regulated terms on food labels describing the level, amount, or percentage of a nutrient present in the food.

Organically Grown Foods

Foods produced without synthetic fertilizers or pesticides, distinguishing them from conventionally grown foods.

Conventionally Grown Foods

Foods raised using standard modern agricultural practices, synthetic fertilizers, and approved pesticides.

Cultural Identity

The sense of belonging to a group defined by shared traditions, beliefs, dietary habits, and social practices.

Cultural Competence

The ability of healthcare practitioners to effectively understand, respect, and deliver care tailored to diverse cultural groups.

Cultural Humility

A commitment to continuous self-reflection and addressing internal biases when working with individuals of different cultures.

Cultural Bias

The tendency to interpret or evaluate behaviors, diets, and choices using the standards of one's own culture.

Cultural Competemility

A healthcare framework integrating cultural competence and cultural humility across five specific constructs outlined in Table 3.11.