Nutrition Basic Concepts Practice Flashcards

Vocabulary-style flashcards covering the basic concepts of nutrition, macronutrients, conversions, diet types, and research methodologies discussed in the lecture.

Nutrients

Substances required by the body to perform its basic functions that must be obtained from the diet because the body does not synthesize them.

Macronutrients

Nutrients needed by the body in large amounts, including carbohydrates, lipids, proteins, and water.

Micronutrients

Essential nutrients the body requires in lesser amounts to carry out bodily functions, categorized as vitamins and minerals.

Carbohydrates

Nutrients composed of carbon, hydrogen, and oxygen providing $4\,\text{calories}$ per gram; they serve as a ready energy source and structural constituents for cells.

Lipids

Nutrients composed of carbon, hydrogen, and oxygen providing $9\,\text{calories}$ per gram; they serve as stored energy, signaling molecules, and insulation for vital organs.

Protein

Nutrients composed of amino acid chains (carbon, oxygen, hydrogen, and nitrogen) providing $4\,\text{calories}$ per gram; necessary for tissue formation, cell reparation, and hormone production.

Micro- (prefix)

$1/1,000,000^{\text{th}}$ (one millionth).

Milli- (prefix)

$1/1,000^{\text{th}}$ (one thousandth).

Centi- (prefix)

$1/100^{\text{th}}$ (one hundredth).

Deci- (prefix)

$1/10^{\text{th}}$ (one tenth).

Kilo- (prefix)

$1000\times$ (one thousand times).

Mass Conversion: $1\,\text{kg}$

$$2.2\,\text{lbs}$$

Volume Conversion: $1\,\text{tsp}$

$$5\,\text{mL}$$

Volume Conversion: $1\,\text{tbsp}$

$3\,\text{tsp}$ or $15\,\text{mL}$

Volume Conversion: $1\,\text{fl oz}$

$2\,\text{tbsp}$ or $30\,\text{mL}$

Length Conversion: $1\,\text{in}$

$$25.4\,\text{mm}$$

Synergistic

The relationship between lifestyle factors and nutrition where both affect each other's outcome.

Lacto-ovo vegetarian

The most common form of vegetarian diet which includes animal products such as eggs and dairy, but not animal flesh.

Lacto-vegetarian

A vegetarian diet that includes dairy products but excludes eggs and animal flesh.

Ovo-vegetarian

A vegetarian diet that includes eggs but excludes dairy products and animal flesh.

Vegan

A vegetarian diet that does not include dairy, eggs, or any kind of animal product or by-product.

Adequacy

A healthy diet principle of consuming a diet that meets all needs over time.

Balance

A healthy diet principle of not consuming one nutrient at the expense of another.

Moderation

A healthy diet principle of controlling the amount of nutrients consumed over a period of time.

Variety

A healthy diet principle of eating from all the different food groups.

Epidemiological Study

An observational study of populations around the world to identify the impact of nutrition on health; it does not determine cause-and-effect.

Randomized Clinical Trials

The gold standard for scientific studies where participants are assigned by chance to groups, and neither researchers nor participants know the assignments.

Anthropometry

A nutritional assessment method involving measurements of growth and body composition such as height, weight, and head circumference.

Biochemical Assessment

A nutritional assessment method involving laboratory work to determine nutrition status.

Clinical Assessment

A nutritional assessment method involving the evaluation of clinical signs and symptoms, such as thinness of hair or pallor of skin.

Dietary Assessment

A nutritional assessment method involving reported documentation of intake, such as a 24-hour recall or food frequency questionnaire.