Nutrition Basics: An Active Approach v3.0

These flashcards cover essential vocabulary and concepts related to nutrition, diet, and health, based on the lecture on Nutrition Basics.

Nutrition

The process of providing or obtaining the food necessary for health and growth.

Macronutrients

Nutrients that provide energy and are required in larger amounts; includes carbohydrates, proteins, and fats.

Micronutrients

Essential nutrients required by the body in small amounts; includes vitamins and minerals.

Malnutrition

A condition resulting from an imbalanced diet or insufficient nutrients.

Undernutrition

Inadequate intake of essential nutrients leading to health problems.

Overnutrition

Excess intake of nutrients leading to health issues, such as obesity.

Caloric Intake

Total number of calories consumed in a day.

Nutrient-Dense Foods

Foods that are high in nutrients but relatively low in calories.

Healthy Diet

A diet that provides adequate amounts of nutrients and maintains health.

Food Groups

Categories of foods that share similar nutritional properties.

Moderation

Consuming food in reasonable amounts; avoiding extremes.

Variety

Incorporating different foods from each food group.

Dietary Reference Intakes (DRIs)

Nutrient recommendations for healthy people to prevent deficiencies.

Estimated Average Requirement (EAR)

The average daily level of intake estimated to meet the requirements of half the healthy individuals.

Recommended Dietary Allowance (RDA)

The daily dietary nutrient intake level sufficient for most people.

Adequate Intake (AI)

Recommended intake levels when sufficient evidence is not available for an RDA.

Tolerable Upper Intake Level (UL)

Maximum daily intake unlikely to cause harmful effects.

Calorie Control

Managing energy intake to meet but not exceed caloric needs.

Whole Foods

Food that is unprocessed or minimally processed and free from additives.

Antioxidants

Compounds that prevent oxidation in the body and may protect cells.

Dietary Guidelines for Americans

Recommendations that promote health and prevent chronic diseases.

Nutritional Balance

Achieving an appropriate intake of nutrients to meet health needs.

Chronic Disease

Long-lasting health conditions often related to diet and lifestyle.

Protein

Nutrient essential for tissue growth, repair, and enzyme production.

Carbohydrates

Major source of energy for the body, found in sugars and starches.

Fats

Nutrients that provide energy, support cell growth, and protect organs.

Vitamins

Organic compounds necessary for normal metabolism and health.

Minerals

Inorganic elements important for various bodily functions.

Fluid Intake

The consumption of liquids necessary for hydration.

Portion Sizes

The amount of food served or consumed in one sitting.

Labeling Nutrition

The act of providing information about the nutritional value of food.

Food Choices

Decisions made about what foods to eat.

MyPlate

A visual guide to healthy eating, depicting proportions of food groups.

Sugary Drinks

Beverages with added sugars that contribute to excess calorie intake.

Fiber

Indigestible plant material that aids in digestion and satiety.

Correlation vs Causation

Understanding the difference between two events that are related versus one directly causing the other.

Public Health Nutrition

Field of study focused on improving health through diet and nutrition at the population level.

Food Security

Having consistent access to enough food for an active, healthy life.

Personal Preferences

Individual likes and dislikes that influence food choices.

Cultural Traditions

Customs and practices that shape dietary habits within a culture.

Sodium Intake

The consumption of salt, which should be limited for maintaining health.

Nutritional Science

The study of how food affects health.

Caloric Needs

The number of calories required for an individual based on lifestyle and goals.