Kin_Nutrition_Slide_1

A set of flashcards covering key vocabulary and concepts from the Introduction to Nutrition lecture.

Nutrition

The science of the actions of foods, nutrients, and other substances within the body, including ingestion, digestion, absorption, transport, metabolism, and excretion, as well as the social, economic, cultural, and physiological implications of food and eating.

Nutrients

Chemical substances found in foods and beverages, used in the body to perform various functions.

Carbohydrates

One of the six classes of nutrients; a major source of energy for the body.

Lipids

a class of nutrients that serve as a substrate for ATP production and are components of cell membranes.

Proteins

Nutrients that serve as intermembrane transporters and can be substrates for ATP production.

Vitamins

Organic compounds required in small amounts for various metabolic processes; act as co-factors for enzymatic reactions.

Minerals

Inorganic elements that are essential for the maintenance of cell function and volume.

Macronutrients

Nutrients needed by the body in large amounts, including carbohydrates, proteins, and fats.

Micronutrients

Nutrients that are needed in smaller amounts, including vitamins and minerals.

Dietary Standards

Recommendations concerning the intake of foods, food groups, and nutrients, aimed at guiding health professionals and individuals.

Recommended Dietary Allowance (RDA)

The dietary intake level that meets the daily nutrient requirements of 97.5% of the population in a specific age and sex group.

Adequate Intake (AI)

An estimate of the average nutrient intake by a population of healthy people, used when there is insufficient data to establish an RDA.

Tolerable Upper Intake Level (UL)

The maximum daily nutrient intake level that is unlikely to cause adverse health effects in 97.5% of the people in a specific age and sex group.

Acceptable Macronutrient Distribution Ranges (AMDRs)

Ranges of intake for carbohydrates, fats, and proteins expressed as a percentage of total energy intake, associated with a reduced risk of chronic diseases.

Food Labels

Written, printed, or graphic matter on food packaging that provides information about the food's contents and nutritional value.