makeup exam 1

Functional Foods

Foods that provide health benefits beyond basic nutrition, often containing bioactive compounds.

Chronic Diseases

Long-lasting conditions, such as diabetes and heart disease, that can be managed but not cured.

Bioactive Compounds

Naturally occurring compounds in foods that may promote health and prevent disease.

Nutraceuticals

Substances that are food or part of food and provide medical or health benefits.

Health Risk Behaviors

Lifestyle choices that increase the risk of chronic diseases, including poor nutrition and lack of exercise.

Hippocrates' Quote

'Let food be thy medicine and medicine be thy food' - emphasizes the health impacts of food.

FDA

U.S. Food and Drug Administration, which regulates functional foods under the Federal Food, Drug, and Cosmetic Act.

Prebiotics

Non-digestible food components that support the growth of beneficial bacteria in the gut.

Probiotics

Live bacteria and yeasts that provide health benefits, especially for digestive health.

Phytochemicals

Bioactive plant compounds that may promote health and prevent diseases.

Chronic Diseases

Conditions that last 1 year or more and require ongoing medical attention or limit activities of daily living.

Risk Factors

Elements that increase the likelihood of developing chronic diseases; includes modifiable factors like diet and exercise, and non-modifiable factors like genetics.

Oxidative Stress

A condition characterized by excessive free radicals in the body, contributing to chronic diseases.

Antioxidants

Compounds that neutralize free radicals to prevent cellular damage.

Functional Foods

Foods that have a positive effect on health beyond basic nutrition, often studied for their role in chronic disease prevention.

Diabetes

A chronic disease characterized by high blood sugar levels, which can lead to complications like heart disease and kidney failure.

CVD (Cardiovascular Disease)

A group of disorders of the heart and blood vessels, including coronary heart disease and stroke.

Prevention of Chronic Diseases

Involves lifestyle modifications, such as increased physical activity and improved diet.

Physical Inactivity

Lack of exercise, associated with higher morbidity and mortality rates from chronic diseases.

Heart Disease

A range of conditions that affect the heart, often linked to poor lifestyle choices and risk factors.

Obesity

A condition characterized by excessive body fat, significantly increasing the risk of chronic diseases.

Dietary Fiber

Plant-based carbohydrates that are not digestible, known to support cardiovascular health and glycemic control.

Cancer

A major health problem responsible for 1 in 8 deaths worldwide, with some functional foods shown to help in prevention.

Quality of Life

The general well-being of individuals and societies, often improved by lifestyle changes aimed at disease prevention.

Moderate-Intensity Physical Activity

Regular physical activity, such as walking, that can significantly reduce chronic disease risk.

Bioactive Compounds

Natural compounds found in functional foods that have health benefits, including protection against chronic diseases.

Saturated Fat

A type of fat that can contribute to cardiovascular disease when consumed in excess.

Hypocholesterolemic

A term used to describe the ability of certain foods to lower cholesterol levels.

Neurological Diseases

A group of disorders affecting the nervous system, potentially linked to oxidative stress.

Atherosclerosis

A condition characterized by the accumulation of plaque in artery walls, leading to heart disease.

Functional Foods

Foods that confer additional health benefits beyond their basic nutritional value.

Nutraceuticals

Food-derived products that provide health benefits, usually in a high-concentration form.

Bioactive Compounds (BC)

Natural compounds in foods that have health benefits, serving as the basis for functional foods.

Consumer Acceptance

The degree to which consumers accept and are willing to incorporate functional foods into their diet.

Health Claims

Statements about the relationship between a food substance and reduced risk of a disease or health-related condition.

Dietary Supplement

A product intended to supplement the diet, containing one or more dietary ingredients like vitamins or minerals.

Qualified Health Claims

Claims about a food/disease relationship that are based on emerging evidence and require specific wording to avoid misleading consumers.

Nutrient Content Claims

Statements that describe the level of a nutrient in a product, such as 'low fat' or 'high fiber'.

Structure/Function Claims

Claims describing the role of a nutrient or ingredient in affecting normal body structure or function.

Bioavailability

The extent and rate at which the active ingredient or active moiety is absorbed and becomes available at the site of action.

Functional Foods

Foods that provide health benefits beyond basic nutrition.

Health Claims

Statements about the relationship between a food and a health condition approved by the FDA.

FOSHU

Foods for specified health uses; a category in Japan for functional foods.

FFC

Foods with function claims; a less rigorous category than FOSHU for functional foods in Japan.

Structure/Function Claims

Claims that describe how a nutrient affects normal body structure or functions.

Chronic Diseases

Long-term diseases such as obesity, heart disease, and diabetes that functional foods may help manage.

Vitamin C

A nutrient found in citrus fruits, important for preventing scurvy in sailors, discovered in 1747.

Prebiotics

Non-digestible food components that promote the growth of beneficial microorganisms in the intestines.

Plant Sterols

Naturally occurring substances that can lower LDL cholesterol absorption.

Functional Food Industry

A multibillion-dollar market driven by the public’s interest in health benefits of food.

Meta-Analysis

A review that combines results from multiple studies to derive new conclusions on a specific topic.

Efficacy Assessment

The evaluation of a product’s effectiveness in achieving desired health results.

Probiotics

Live microorganisms that provide health benefits when consumed in adequate amounts.

Fortification

The process of adding nutrients to foods to enhance their nutritional value.

Nutrient Absorption

The process by which the body takes in dietary nutrients like vitamins and minerals.