Nutrition Basics

A collection of vocabulary flashcards derived from the lecture notes on nutrition fundamentals.

Calorie

The amount of energy needed to raise the temperature of one gram of water by one degree Celsius.

Kilocalorie (kcal)

A unit of energy equal to 1,000 calories, often used on nutrition labels.

Complete Protein

A protein that contains all essential amino acids needed by the body, typically found in animal sources.

Incomplete Protein

A protein that lacks one or more essential amino acids, typically found in plant sources.

Amino Acids

The building blocks of proteins, some of which must be consumed daily (essential amino acids) while others can be produced by the body (nonessential amino acids).

Energy Expenditure

The amount of energy used by the body to maintain basic functions and perform physical activity.

BMR (Basal Metabolic Rate)

The rate at which the body expends energy at rest to maintain vital functions.

Saturated Fat

A type of fat that is solid at room temperature and typically found in animal products.

Unsaturated Fat

A type of fat that is liquid at room temperature and is considered heart-healthy.

Thermic Effect of Food (TEF)

The energy expended by our bodies to process food for use and storage.

Hydration

The process of maintaining adequate fluid levels in the body, crucial for performance and physiological functions.

Simple Carbohydrates

Sugars that provide quick energy, easily digested, and found in items like fruits and candies.

Complex Carbohydrates

Starchy foods made up of longer chains of sugar molecules, providing sustained energy.

Macronutrients

Nutrients required in large amounts, including proteins, fats, and carbohydrates.

Subcutaneous Fat

Fat that is stored beneath the skin and acting as insulation and energy storage.

Water's Role in the Body

Essential for temperature regulation, digestion, nutrient transport, and overall bodily functions.

Viscous Blood

Thickened blood caused by dehydration or a decrease in plasma volume, impacting circulation and heart rate.

Moderate to High Intensity Exercise

Activities that elevate heart rate and respiration, typically requiring glycogen stores for energy.

Registered Dietitian

A nutrition professional with specialized education and training, distinct from general nutritionists.

Nutrient Labels

Labels on food packaging that provide information on the nutritional value, including calories and macronutrient content.