Achieving Optimal Health: Wellness and Nutrition Flashcards

These flashcards cover vocabulary related to dietary trends, chronic diseases, foodborne illnesses, and careers in nutrition based on Chapter 15.

functional foods

Foods that do more than meet basic nutritional needs and could provide additional health benefits.

Conventional foods

Whole foods that have not been modified.

Modified foods

Foods that have been fortified, enriched, or enhanced.

Medical foods

Foods designed for enteric administration under guidance of a medical professional.

Holistic nutrition

A nutritional approach focusing on physical, social, spiritual, and mental health, centered around unrefined, unprocessed, and organic foods.

DASH diet

An evidence-based eating plan designed to help reduce high blood pressure by lowering sodium and using spices for flavor.

Mediterranean Diet

An eating plan focusing on plant sources, small portions, healthy oils like olive oil, and locally grown foods while restricting processed foods.

cardiorespiratory endurance

The cardiovascular system’s ability to deliver oxygen and nutrients efficiently to fuel physical activity.

flexibility

The range of motion available to your joints, often improved through yoga, Tai chi, Pilates, or stretching.

resting metabolic rate

A measurement of the amount of energy, in calories, required for the body to maintain its basic functions while at rest.

Hypertension

Chronic high blood pressure and a major cause of heart attacks and strokes.

danger zone

The temperature range between $40^{\circ}\text{F}$ and $140^{\circ}\text{F}$ where bacteria grow rapidly if food is left for more than two hours.

Ideal pH for microorganisms

Most microorganisms grow best around $7.0\,\text{pH}$, while few will grow below $4.0\,\text{pH}$.

Salmonella

One of the most common bacteria leading to food infections, often sourced from meat, poultry, eggs, and peanut butter.

Listeria monocytogenes

Bacteria found in soft cheeses and unpasteurized dairy that causes listeriosis, with symptoms onset taking 1 to 4 weeks.

Clostridium botulinum

Bacteria found in improperly home-canned foods that causes Botulism, which can lead to progressive paralysis and death.

Parasitic protozoa

Microscopic organisms such as Anisakis and Giardia lamblia that may be spread in food and water.

Aflatoxins

Dangerous types of molds that can be found in foods.

Mycotoxins

Poisonous toxins produced by certain types of fungi, such as poisonous mushrooms, which cause food intoxication.

FDA (Food and Drug Administration)

Government agency that enforces laws regarding the safety of domestic and imported food.

USDA (United States Department of Agriculture)

Government agency that enforces laws regulating meat and poultry safety.

165°F (74°C)

The internal cooking temperature required for poultry, stuffing, and dishes made from previously cooked foods.

registered dietitian nutritionist (RDN)

A healthcare professional with registered credentials who provides nutritional care for individuals and groups in health and wellness.

nutritionist

An unregistered professional who may have the credentials of a dietitian or acquired knowledge via other avenues.