Food, Nutrition, Health, and Proteins Vocabulary

Vocabulary flashcards reviewing essential concepts in food science, nutrition, body metabolism, and amino acid classifications based on the lecture materials.

Nutrition

The food people eat and how their bodies use it.

Nutrition Science

The body of scientific knowledge that governs nutrient requirements.

Dietetics

The health profession responsible for applying nutrition science to promote human health and treat disease.

Registered Dietitian Nutritionist

The nutrition authority on the health care team who carries the major responsibility of nutrition care for patients.

Health

A positive dynamic state characterized by the absence of disease that requires attention to the roots of health to meet basic needs.

Wellness

A positive dynamic state seeking full development of human potential within a given environment through balance among activities, goals, lifestyle choices, and health risks.

Preventive Approach

A health strategy aimed at identifying and minimizing risk factors before disease develops.

Traditional Approach

A health strategy that focuses on treatment after symptoms of illness or disease exist.

Anthropometric Measurements

Physical measurements of a person, such as height, weight, BMI, waist circumference, and skin folds, used to evaluate body fat relative to muscle mass and diagnose overweight or obesity.

Biochemical Markers

Laboratory values, such as iron and protein levels, used to assess a person's nutritional status.

Essential Nutrients

Nutrients that must be obtained directly from the food supply, including carbohydrates, proteins, fats, vitamins, minerals, and water.

Non-Essential Nutrients

Nutrients that the body can synthesize internally as long as essential nutrients are available.

Metabolism

The sum of all body processes that accomplish basic life-sustaining tasks.

Kilocalories

The unit of heat measurement used to quantify human energy derived from nutrients.

Carbohydrates

The primary energy source that provides quick energy at $4\text{ calories per gram}$ and is recommended to make up $45\text{\text{\%}}$ to $65\text{\text{\%}}$ of total daily kilocalories.

Fats

The secondary energy source and storage form of energy providing $9\text{ calories per gram}$, recommended to make up $20\text{\text{\%}}$ to $35\text{\text{\%}}$ of total daily kilocalories.

Proteins

Nutrients composed of amino acids used for critical tissue building and repair, recommended to make up $10\text{\text{\%}}$ to $35\text{\text{\%}}$ of total daily kilocalories.

Glycogen

The storage form of carbohydrates found in the liver and muscle tissue that is released to maintain consistent energy levels.

Saturated Fats

Fats derived primarily from animal sources that increase the risk of chronic diseases like heart disease and should be limited to no more than $10\text{\text{\%}}$ of intake.

Peptide Bonds

Chemical bonds that join individual amino acids together to form protein chains.

Dipeptide

A protein structure consisting of two single amino acids bound together.

Tripeptide

A protein structure consisting of three single amino acids bound together.

Polypeptide

A long chain composed of hundreds of amino acids.

Dispensable Amino Acids

Five amino acids that the human body can synthesize internally from other amino acids.

Indispensable Amino Acids

Nine essential amino acids that cannot be produced by the body and must be supplied through the diet.

Conditionally Indispensable Amino Acids

Six amino acids that are normally synthesized by the body but must be obtained from the diet under certain physiological conditions.

PKU (Phenylketonuria)

A genetic disorder lacking the enzyme required to convert phenylalanine to tyrosine, making tyrosine a required dietary nutrient.