Fundamentals of Nutrition - Lecture Review

These flashcards are designed to help review key concepts from the lecture on nutrition.

Nutrition

The scientific study of nutrients and how the body uses them.

Essential Nutrients

Nutrients that must be supplied in the diet to support life; they cannot be made in the body or not in sufficient quantities.

Macronutrients

Nutrients required in large amounts; include carbohydrates, lipids, and proteins, and they provide energy.

Micronutrients

Nutrients required in small amounts; include vitamins and minerals.

Nutrient Density

A measure of the nutrients a food provides compared with its energy content.

Malnutrition

Consuming too little or too much of one or more nutrients or energy leading to health issues.

Undernutrition

A form of malnutrition caused by a deficiency of energy or nutrients.

Overnutrition

A form of malnutrition where an excess of energy or nutrients is consumed.

Dietary Reference Intakes (DRIs)

Recommendations for the amounts of energy, nutrients, and other food components that healthy people should consume.

Healthy Eating Index (HEI)

A measure used to evaluate diet adequacy and adherence to dietary guidelines.

Nutritional Genomics

The study of the relationship between the human genome, nutrition, and health.

Fortified Foods

Foods to which nutrients have been added.

Food Environment

Factors that affect the availability and accessibility of food for individuals or populations.

Psychological Factors of Eating

Emotional or psychological influences that affect food choices and patterns.

Availability

The influence of accessible food options on diet selection.

Cultural Influences on Diet

How cultural practices and traditions shape food preferences and dietary habits.

Epidemiology

The study of diet, health, and disease patterns in different populations.

Case Control Studies

Observational studies that compare individuals with a specific disease to those without.

Clinical Trials

Experimental studies involving manipulation of dietary variables to assess health effects.

Food Labeling

Regulations requiring nutrition and ingredient information on food packaging.

Dietary Guidelines for Americans

Federal nutrition guidelines developed to promote health and prevent disease.

MyPlate

A visual representation of healthy eating patterns emphasizing portion sizes and food groups.

Transit Time

The time it takes for food to pass through the digestive tract.

Digestive Secretions

Substances such as enzymes and mucus produced in the digestive tract to aid digestion.

Peristalsis

The rhythmic muscular contractions that move food through the gastrointestinal tract.

Segmentation

The local contractions in the intestine that mix food with digestive juices.

Hydrochloric Acid

Acid produced in the stomach that aids in digestion and protects against pathogens.

Villi

Finger-like projections in the small intestine that increase absorptive surface area.

Microvilli

Microscopic projections on the surface of villi that further enhance nutrient absorption.

Chyme

The semi-liquid mass of partially digested food that moves from the stomach to the small intestine.

Nutritional Assessment

The evaluation of an individual's nutritional status and needs.

24 Hour Recall

A method to assess dietary intake by asking individuals to remember what they ate in the past 24 hours.

Food Frequency Questionnaire

A tool used to assess how often a person consumes particular foods.

Nutrient Toxicity

Adverse health effects resulting from excessive intake of specific nutrients.

Recommended Dietary Allowance (RDA)

The daily dietary intake level sufficient to meet the nutrient requirements of most healthy individuals.

Estimated Energy Requirement (EER)

An estimate of the number of calories needed to maintain energy balance in a healthy individual.

Digestive System

The organ system responsible for the ingestion, digestion, absorption of nutrients, and elimination of waste.

Absorption

The process by which nutrients from food are taken up into the bloodstream from the digestive tract.

Metabolism

The biochemical processes that occur within the body to convert food into energy.

Fiber

A type of carbohydrate that the body cannot digest, important for digestive health.

Probiotics

Live microorganisms that provide health benefits to the host, particularly for gut health.

Prebiotics

Non-digestible food ingredients that stimulate the growth and activity of beneficial bacteria in the gut.

Enzymes

Proteins that catalyze and accelerate chemical reactions in the body, essential for digestion.

Gastrointestinal Tract

The pathway from the mouth to the anus through which food passes and is digested.

Digestion

The process by which food is broken down into smaller components that can be absorbed by the body.

Gastric Juice

A digestive fluid produced in the stomach, containing hydrochloric acid and enzymes, that aids in the breakdown of food.

Bile

A substance produced by the liver and stored in the gallbladder that helps emulsify fats for digestion and absorption.

Daily Value (DV)

A reference value used on food labels to indicate how much a nutrient in a serving of food contributes to a daily diet, based on a standard of 2,000 calories.

Carbohydrates Intake Percentage

45-65%

Protein Intake Percentage

10-35%

Fat Intake Percentage

It is recommended that fats constitute about 20-35% of total daily caloric intake.

Water Intake

about 70% of total body weight is water.