Nutrition and Dietary Patterns

Flashcards covering key concepts related to nutrition, dietary patterns, carbohydrates, fats, proteins, vitamins, and disorders that affect nutrition.

Traditional dietary patterns

Diets such as Mediterranean, Japanese, and Nordic that emphasize whole, unprocessed foods and plant-based ingredients.

Characteristics of traditional diets

Emphasis on fruits, vegetables, legumes, whole grains, health fats like olive oil, minimal processed foods, and regular physical activity.

Chronic diseases linked to traditional diets

Traditionally healthy diets are associated with lower rates of heart disease, diabetes, and obesity due to their nutrient density.

Simple carbohydrates

Sugars that spike blood sugar and insulin levels and are rapidly digested.

Complex carbohydrates

Carbohydrates that are digested slowly, helping to regulate energy and appetite.

Glycogen

The stored form of glucose found in liver and muscles.

Triglycerides

The most common form of fat in food and in the body.

Essential amino acids

Amino acids that must be obtained from the diet because the body cannot synthesize them.

Non-essential amino acids

Amino acids that can be synthesized by the body and do not need to be obtained from food.

Fat-soluble vitamins

Vitamins A, D, E, and K that can accumulate in the body and may become toxic in excess.

Water-soluble vitamins

Vitamins B-complex and C that are not stored in the body and must be consumed regularly.

Energy balance equation

The relationship between energy in (food) and energy out (basal metabolism + activity + thermogenesis).

Alcohol

Not a nutrient, but provides energy (7 kcal/g) and interferes with nutrient absorption.

Binge Eating Disorder

The most common eating disorder characterized by episodes of eating large quantities of food.

Anorexia Nervosa

The most dangerous eating disorder with the highest mortality rate, involving severe restriction of food intake.

Coeliac disease

A condition where individuals are sensitive to gluten, which can damage the small intestine.

Gluten sensitivity

A condition that is not fully understood where individuals may react negatively to gluten without having coeliac disease.