Nutrition Basics: An Active Approach v3.0 - Key Terms (Chapter 1)

Vocabulary flashcards covering key nutrition concepts from Section 1.1 through 1.6.

Nutrition

The sum of all processes involved in how organisms obtain nutrients, metabolize them, and use them to support all of life’s processes.

Health

A state of complete physical, mental, and social well-being, not merely the absence of disease.

Disease

An abnormal condition that affects health and is characterized by specific signs and symptoms.

Health Promotion

Activities and habits such as physical activity, healthy sleep, and a healthy diet that promote health.

Disease Prevention

Activities and habits such as physical activity, healthy sleep, and a healthy diet that prevent disease.

Nutritional Science

The investigation of how nourishment affects personal health, population health, and planetary health.

Nutrient

A substance required by the body that must be obtained from the diet.

Macronutrients

Carbohydrates, lipids, proteins, and water—the nutrients needed in larger amounts.

Carbohydrates

Organic molecules made of carbon, hydrogen, and oxygen; two basic forms: simple sugars and complex sugars.

Simple Sugars

One of the two basic forms of carbohydrates.

Complex Sugars

The other basic form of carbohydrates.

Lipids

A family of organic compounds that are insoluble in water and include triglycerides, phospholipids, and sterols.

Triglycerides

One of the main types of lipids.

Phospholipids

A main type of lipid important in cell membranes.

Sterols

A main type of lipid; includes cholesterol.

Proteins

Macromolecules made of chains of amino acids.

Amino Acids

Simple monomers that join to form proteins; contain carbon, hydrogen, oxygen, and nitrogen.

Water

A nutrient composed of hydrogen and oxygen and vital to life.

Micronutrient

Nutrients needed in smaller amounts.

Minerals

Inorganic substances that form crystals and are classified as macro or trace.

Vitamins

Organic compounds that are either water- or fat-soluble and act as enzymes or coenzymes; non-caloric.

Calorie

A unit of measurement of food energy.

Energy-yielding Nutrients

Carbohydrates, lipids, and proteins that provide energy.

Nutrient Density

A measure of the amount of essential nutrients in a food relative to its energy (calorie) content.

Nutrigenomics

The study of how nutrients affect gene expression and how genes affect nutritional requirements.

Epigenetics

The study of how nongene factors influence gene expression.

Genetics

Inherited traits from parents, including risks for disease.

Life Cycle

The stages of life from birth to old age.

Socioeconomic Status

A person or group’s social standing or class, often measured by income, occupation, and education.

Environment

The multiple aspects that can affect nutrition, including factors related to socioeconomic status.

Lifestyle

Components such as dietary habits, physical activity, sleep patterns, and recreational drug/alcohol use.

Determinants of Food Choice

Factors influencing food choices, including economics, social, cultural, geographic, and emotional elements.

Food Security

Having reliable access to enough safe and nutritious food.

Food Insecurity

Lack of reliable access to adequate food.

Low Food Security

A level of reduced access to adequate food due to resource constraints.

Very Low Food Security

Households with very low access to adequate food.

Sustainable Food System

A system that can meet current needs and provide food for future generations without harming the environment; attributes include availability, accessibility, affordability, humane, and just.

Availability

The existence of food within reach or supply.

Accessibility

The ability to obtain food.

Affordability

The price of food relative to what people can pay.

Humane

Fair and ethical treatment of people and producers within the food system.

Just

Fair distribution of food across populations.

Scientific Method

An organized process of inquiry: observe, hypothesis, test, evaluate results, gather evidence, draw conclusions.

Epidemiological Studies

Investigations that define frequency, distribution, and patterns of health events in a population.

Randomized Clinical Trials

Studies where a variable is changed between groups to test effects.

Laboratory Studies

Studies conducted on animals or cells.

Carbohydrates Caloric Value

One gram of carbohydrate provides four calories.

Lipids Caloric Value

One gram of lipid provides nine calories.

Proteins Caloric Value

One gram of protein provides four calories.