HKR Nutrition Section 1

These flashcards cover key vocabulary terms from the lecture on food choices and human health, focusing on nutrition, dietary components, and health-related concepts.

Nutrition

Study of how food nourishes the body.

Malnutrition

Includes nutrient deficiencies, imbalances, and excesses.

Genome

Full complement of genetic material in a cell.

Nutritional Genomics

Studies how nutrients affect gene activity and how genes affect nutrient metabolism.

Calories

Unit of energy measurement in food; 1\text{ kcal} = 4.18\text{ kJ}.

Essential Nutrients

Nutrients that cannot be made by the body and must be obtained from food.

Phytochemicals

Non-nutrients that provide color, flavor, and biological activity in foods.

Functional Foods

Foods that may provide health benefits beyond basic nutrition.

Causation

A relationship where one event causes another.

Epidemiological Studies

Research studies that observe patterns and correlations in populations.

Macronutrients

Energy-yielding nutrients required in large amounts per day, including carbohydrates, fats, and proteins.

Micronutrients

Nutrients required in small amounts, such as vitamins and minerals, which do not provide energy.

Energy Values

Carbohydrates provide 4\text{ kcal/g}, proteins provide 4\text{ kcal/g}, and fats provide 9\text{ kcal/g}.

Nutrient Density

A measure of the nutrients provided per quantity of energy (calories) in a food.

Dietary Reference Intakes (DRI)

A set of nutrient intake values for healthy people in the United States and Canada used for planning and assessing diets.

Recommended Dietary Allowance (RDA)

Nutrient intake goals for individuals; the average daily nutrient intake level that meets the needs of nearly all (97\% to 98\%
) healthy people.

Adequate Intakes (AI)

Nutrient intake goals for individuals set when scientific data are insufficient to allow establishment of an RDA value.

Tolerable Upper Intake Levels (UL)

The highest average daily nutrient intake level that is likely to pose no risk of toxicity to almost all healthy individuals.

Estimated Average Requirements (EAR)

The average daily nutrient intake estimated to meet the requirement of half (50\%
) of the healthy individuals in a particular group.

Chronic Disease Risk Reduction Intakes (CDRR)

A DRI category based on evidence of nutrient intake and its relationship to the reduction of chronic disease risk.

Whole Foods

Basic, unprocessed or minimally processed foods, such as vegetables, fruits, meats, and grains.

Ultra-processed Foods

Products made from substances extracted from foods, often containing little whole food and high amounts of salt, sugar, and additives.

Supplement

A pill, liquid, or powder that contains purified nutrients or other ingredients intended to be added to the diet.