Untitled Flashcards Set

Tuberculosis

A leading cause of death in 1900 caused by an infectious bacterial disease.

Heart disease

The most prevalent cause of death in the year 2000.

Dietary Reference Intake (DRI)

A set of dietary standards instituted in 1997 for broader dietary guidelines.

Adequate Intake Levels (AI)

Nutrient intake levels that appear sufficient for health, established when RDA cannot be determined.

Estimated Average Requirements (EAR)

Nutrient amounts that meet the physiological needs of half the healthy population.

Recommended Dietary Allowance (RDA)

Average nutrient intake sufficient for 97% of healthy individuals in a specific life stage.

Tolerable Upper Intake Level (UL)

Highest daily nutrient intake likely to pose no health risks.

Inverted U Curve

A concept showing increased stress initially enhances performance up to a point.

Daily Value (DV)

Nutrient intake recommendations used on food labels based on a 2,000 or 2,500 KCal diet.

Atwater Numbers

Estimates of the energy content of macronutrients determined by Rubner and Atwater.

Pellagra

A nutritional deficiency caused by lack of vitamin B6, identified by Goldberger in 1914.

Nutrition Labeling and Education Act of 1990

Legislation that mandated nutrition labels on food products.

DSHEA

Dietary Supplement Health and Education Act that deregulated dietary supplements.

Glycogen

Polysaccharide stored in liver and muscles, providing energy for daily activities.

Starch

Polysaccharide stored in plants, composed of glucose units.

Dietary Fiber

Group of polysaccharides that are not digested or absorbed by humans.

Insoluble Fibers

Fibers that provide bulk and slow glucose absorption.

Soluble Fibers

Fibers that help lower blood cholesterol and improve glucose uptake.

Type 1 Diabetes

A condition where the pancreas produces little to no insulin.

Type 2 Diabetes

A condition characterized by insulin resistance in body cells.

Glycemic Index (GI)

A measure of how quickly blood glucose levels rise after eating.

Insulin

Hormone that regulates glucose and fat storage, influencing overall metabolism.

Carbohydrates

Make up 50% of total KCal intake.

Proteins

Contribute 15% of total KCal intake.

Fats

Account for 35% of total KCal intake.

Caloric content of Carbohydrate

4 kcal/g.

Caloric content of Protein

4 kcal/g.

Caloric content of Lipid

9 kcal/g.

Caloric content of Alcohol

7 kcal/g.

Caloric content of Gasoline

11 kcal/g.