Intro to Nutrition p2

A set of vocabulary flashcards covering balance, moderation, MyPlate components, the scientific method, types of nutritional studies, and research ethics.

Balance

Balance in diet means selecting a variety of foods across different nutrient groups to achieve even nutrient intake.

Moderation

Consuming foods in appropriate portions and amounts from various groups so that no one nutrient or food is overemphasized; most foods can fit.

MyPlate

The USDA visual guide for building a balanced plate, listing five food groups: Dairy, Fruits, Grains, Vegetables, and Protein.

Dairy

A MyPlate food group providing calcium, protein, and other nutrients.

Fruits

A MyPlate group rich in vitamins, minerals, fiber, and natural sugars.

Grains

A MyPlate group supplying carbohydrates and, when whole grain, fiber and micronutrients.

Vegetables

A MyPlate group rich in vitamins, minerals, fiber, and phytonutrients.

Protein

MyPlate group that provides amino acids for tissue growth, repair, and enzymes.

Scientific Method

A systematic process for investigating phenomena involving observation, hypothesis, experiment, and theory.

Observation

Information gathered about the natural world through careful noticing and measurement.

Hypothesis

A testable educated guess about the relationship between variables.

Experiment

A controlled test designed to test the hypothesis by manipulating variables and collecting data.

Observational Epidemiology

A type of nutritional study examining relationships and patterns in populations without manipulating exposures, often identifying associations.

Correlation

A statistical measure of the strength and direction of a relationship between two variables; does not prove causation.

Prevalence

The proportion of individuals in a population who have a disease or condition at a specific time.

Intervention Studies

Experimental studies where researchers actively manipulate exposure to test effects.

Experimental

A study design in which participants are assigned to different conditions to establish cause-and-effect relationships.

Manipulation

The deliberate alteration of exposure or variables in an experiment.

Lab Studies

Research conducted in a laboratory setting to examine nutrient function at cellular or molecular levels.

Nutrient

chemical substances in food that provides energy and regulate the body’s processes

Ethics in Nutrition Research

Guidelines to protect participants from harm and ensure safety, integrity, and ethical compliance in studies.

energy yielding

carbohydrates, proteins, lipids

macronutrient

carbohydrates, lipids, protein, water

micronutrients

b vitamins, C, A, D, E, E calcium, iron

organic

carbohydrates, lipids, protein, vitamins

nonessential nutrients

nutrients produced by the body that are not necessary to live ex: egg yolk

essential nutrients

nutrients that are not produced by the body in large amounts, obtained by diet ex: vitamin c

phytochemicals

a type of nonessential nutrient found in plant foods

zoochemicals

a nonessential nutrient found in animal foods

nutrient density

measure of nutrients a food provides compared to its energy content

nutrition

actual science between organism and food

food choice options

availability, culture, psychological and emotional, social acceptability, personal preference

ethical concern

considerations regarding the moral implications of food production and consumption

malnutrition

eating “too much” or “too little” of 1 or more nutrients