Nutrition and Wellness for Life by Dorothy West

Diagnosis

Identify a disease

Diet

The food and Beverages that are consumed

Environmental quality

The state of the physical world, the condition of water, air, food

Holistic Medicine

focus on all aspects of patient care - physical, mental, social

Life Expectancy

Average lifespan of of people living in the same environment

Mental Health

The way a person feels about themselves, life, the world

Nutrient

basic component of food that nourishes the body

Nutrition

Sum of the processes by which a person takes in and uses food substances

Physical Health

Fitness of the body

Wellness

The state of being in good health

Quality of life

Satisfaction of one's looks, lifestyle, and response to daily events

Premature Death

Death due to lifestyle behaviours that form avoidable diseases or accidents

Optimum Health

Peak physical, mental, and social wellbeing

Stress

Inner agitation in response to change

Social Health

The way you get along with others

Risk Factor

Characteristic or behaviour that influences a person's chance of being injured or diseased

Peer pressure

People your age or in your social group influencing you

Scientific Method

Process scientists use to answer questions

Hypothesis

Possible answer to a scientific question

Theory

A principle explaining a thing that happens in nature

Culture

Beliefs and social customs in a group of people

Ethnic Food

Foods specifically of a racial, national, or religious culture

Soul Food

Cultural African-American foods (Chitterlings, collared greens,ham hocks)

Food Norms

Typical standards and patterns about food and eating behaviour in ethnic groups

Food Taboos

Cultural stigma against using a certain food source

Kosher Foods

No pork or shellfish, meat and dairy are not to cross-contaminate

Values

Beliefs and attitudes that are important to people

Staple Food

Supplies much of the calories in a person's diet to maintain health

Technology

Application of a certain body of knowledge

Food Biotechnology

Use of plant science and genetics to get the desired traits out of plants and animals

Aseptic Packaging

Preserves quality and extends shelf life

Kilocalories

The amount of heat needed to raise one kilogram of water one degree Celsius

Digestion

Process in which the body breaks down food

Enzymes

Type of protein produced by cells to make specific chemical reactions

Gastrointestinal Tract

A tube from mouth to anus that digests food

Mastication

Chewing

Peristalsis

A ripple of squeezing actions to move substances through the body

Gastric juice

Hydrochloric acid and digestive enzymes and mucous in the stomach to digest food

Chyme

Gastric juices and chewed and swallowed food

Bile

Fat digestive juices from the liver

Feces

Solid waste from digestion

Absorbtion

Passage of nutrients from digestive tract to circulatory and lymphatic systems

Villi

Tiny finger like projections on the walls of the small intestine

Metabolism

Chemical changes that occur while cells produce energy and materials needed to sustain life

ATP (adenosine triphosphate)

Energy stored in muscle tissue

Food Allergy

Reaction of your body's immune system to certain proteins in foods

Food Intolerance

Unpleasant bodily reaction to food. Not related to immune system

Diarrhea

Frequent expulsion of watery feces

Constipation

Too much water absorbed from chyme in the large intestine. Lack of or painful bowel movements

Indigestion

Difficult digestion

Heartburn

Stomach acid flowing back into the esophogus

Ulcer

Open sore in the stomach lining or small intestine

Gallstones

Small crystals formed by bile in the gall bladder

Diverticulosis

Abnormal pouches in the intestinal wall

Dietary Reference Intakes (DRI)

Reference values for nutrients and food components that are used to plan and assess the diet of a healthy person

Estimated Average Requirement (EAR)

Nutrient recommendation estimated to meet the needs of 50% of people in a group

Recommended Dietary Allowance (RDA)

Average daily intake of a nutrient required to meet the daily need of 97-98% of healthy people

Adequate Intake (AI)

Estimates and observations of how much of a nutrient you need

Tolerable Upper Intake Level (UL)

Maximum of a nutrient that you can have and still be healthy

Dietary Guidelines for Americans

Document providing information on better health through good nutrition and physical activity

Nutrient Dense

Few calories, many vitamins, minerals, and other positive health substances

SoFA (Sugar or Fats Added)

Solid fats and/or added sugars, high calories

Physical Activity Guidelines for Americans

Document specifying amounts and types of exercise that are useful to achieve health

MyPlate

A visual food guidance system

Exchange Lists for Meal Planning

A system that organizes food into similar nutrient and caloric count

Daily Values

Recommended nutrient intakes based on calorie needs

Food Diary

Record of kinds and amounts of foods eaten

Carbohydrates

Sugars, starches, and fibers