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1
Tuberculosis
A leading cause of death in 1900 caused by an infectious bacterial disease.
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2
Heart disease
The most prevalent cause of death in the year 2000.
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3
Dietary Reference Intake (DRI)
A set of dietary standards instituted in 1997 for broader dietary guidelines.
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4
Adequate Intake Levels (AI)
Nutrient intake levels that appear sufficient for health, established when RDA cannot be determined.
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5
Estimated Average Requirements (EAR)
Nutrient amounts that meet the physiological needs of half the healthy population.
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6
Recommended Dietary Allowance (RDA)
Average nutrient intake sufficient for 97% of healthy individuals in a specific life stage.
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7
Tolerable Upper Intake Level (UL)
Highest daily nutrient intake likely to pose no health risks.
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8
Inverted U Curve
A concept showing increased stress initially enhances performance up to a point.
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9
Daily Value (DV)
Nutrient intake recommendations used on food labels based on a 2,000 or 2,500 KCal diet.
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10
Atwater Numbers
Estimates of the energy content of macronutrients determined by Rubner and Atwater.
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11
Pellagra
A nutritional deficiency caused by lack of vitamin B6, identified by Goldberger in 1914.
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12
Nutrition Labeling and Education Act of 1990
Legislation that mandated nutrition labels on food products.
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13
DSHEA
Dietary Supplement Health and Education Act that deregulated dietary supplements.
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14
Glycogen
Polysaccharide stored in liver and muscles, providing energy for daily activities.
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15
Starch
Polysaccharide stored in plants, composed of glucose units.
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16
Dietary Fiber
Group of polysaccharides that are not digested or absorbed by humans.
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17
Insoluble Fibers
Fibers that provide bulk and slow glucose absorption.
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18
Soluble Fibers
Fibers that help lower blood cholesterol and improve glucose uptake.
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19
Type 1 Diabetes
A condition where the pancreas produces little to no insulin.
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20
Type 2 Diabetes
A condition characterized by insulin resistance in body cells.
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21
Glycemic Index (GI)
A measure of how quickly blood glucose levels rise after eating.
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22
Insulin
Hormone that regulates glucose and fat storage, influencing overall metabolism.
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23
Carbohydrates
Make up 50% of total KCal intake.
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24
Proteins
Contribute 15% of total KCal intake.
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25
Fats
Account for 35% of total KCal intake.
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26
Caloric content of Carbohydrate
4 kcal/g.
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27
Caloric content of Protein
4 kcal/g.
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28
Caloric content of Lipid
9 kcal/g.
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29
Caloric content of Alcohol
7 kcal/g.
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30
Caloric content of Gasoline
11 kcal/g.
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