Nutrition Unit 1

Registered Dietician Nutritionist RDN

nutrition expert with a specialized degree

Fad Diet

diet that promotes quick weight loss without accounting for nutritional needs

Health Fraud

selling supplements, devices, treatments, etc that have not been proven to be effective

Health Claim

claims on food products that have been proven by the FDA to have certain health benefits

Satiety

state of being fed to capacity

Palatability

acceptable to taste

Seasonality

food that is purchased and consumed around the time of harvest

Hypertension

high blood pressure

Diabetes

health condition that effects how the body turns food into energy

Cardiovascular Disease CVD

general term for conditions effecting the heart or blood vessels

build up of fatty deposits in arteries

DASH Diet

flexible and balanced heart-healthy eating style

diet to stop hypertension

Antioxidants

substances that prevent cell damage through free radicals

Essential Nutrients

vitamins, minerals, carbs, fats, water, protein

not made by the body

Macronutrients

carbs, fats, proteins

Micronutrients

vitamins and minerals

Calorie

unit of energy

Energy-Dense Food

food that is high in calories relative to the amount of nutrients

Epidemiology

study of the occurrence, distribution, and factors that contribute to health problems in populations

NHANES

program of studies designed to assess the nutrition and health of adults and children in the United States

Framingham Heart Study

longitudinal cardiovascular study

most cardiovascular information we have comes from this study

Scurvy

disease cause by vitamin C deficiency

USDA

department responsible for developing and executing laws for farming, forestry, rural economic development, and food

Dietary Guidelines for Americans DGA

set of guidelines that are updated every five years to guide policymakers, nutrition experts), and other health professionals to promote health and prevent disease

Food Group Plan

plan to help build a diet from clusters of foods that are similar nutrition content

Dietary Pattern

combination of foods and beverages that make up an individual’s diet over time

Basal Metabolic Rate BMR

rate at which body uses energy at rest to keep vital functions working

Estimated Energy Requirement EER

average dietary energy intake estimated to maintain energy balance in a healthy adult

Acceptable Macronutrient Distribution Range AMDR

proportion of daily caloric intake for each food group

Dietary Reference Intake (DRI)

reference values for nutrient intake to help with diet planning

Complex Carbs

long chains of simple sugars that can be branches or unbranched

polysaccharide

Simple Carb

one or two units of glucose

monosaccharides/disaccharides

Amino Acid

simple subunit of a protein

Enzymes

proteins that catalyze chemical reactions

made up of micronutrients

Protein Functions

tissue formation, cell reparation, hormone and enzyme production

Carb Functions

provides energy and structural formation of cells

Fat Functions

provides stored energy, structural components for cells, signaling molecules for cellular communication