Nutrition Basics Chapter 10 Review

Flashcards covering key terms and concepts from Nutrition Basics Chapter 10.

Nutrition

The science of food and dietary supplements, and how the body uses them in health and disease.

Essential nutrients

About 45 nutrients that must be obtained from food.

Macronutrients

Nutrients required in relatively large amounts, including protein, fat, carbohydrate, and water.

Micronutrients

Nutrients required in minute amounts, including vitamins and minerals.

Digestion

The process of breaking down foods into compounds the body can use.

Kilocalories (kcal)

A measure of energy in food, commonly referred to as calories.

Nutrient density

The ratio of a food’s essential nutrients to its calories.

Amino acids

The building blocks of proteins; there are 20 common amino acids, 9 of which are essential.

Complete proteins

Proteins that provide all essential amino acids, typically found in most animal sources.

Incapacity to produce fat

Trans fats added through hydrogenation that increase cardiovascular disease risk.

Carbohydrates

Nutrients that supply energy for body cells, including simple (sugars) and complex (starches and fiber) carbohydrates.

Refined carbohydrates

Carbohydrates that have been processed to remove the germ and bran, lower in fiber and nutrients.

Dietary fiber

Nondigestible carbohydrate that helps reduce risk of diseases including heart disease and diabetes.

Vitamins

Organic substances required in small amounts for various cellular processes.

Fat-soluble vitamins

Vitamins A, D, E, and K that require fat for absorption.

Major minerals

Minerals needed in amounts of 100 milligrams or more per day, including calcium and phosphorus.

Water

Vital substance that makes up 50-60% of the human body; essential for digestion and cellular functions.

Antioxidants

Substances that reduce the breakdown of food or body constituents by free radicals.

MyPlate

A dietary guidance tool that illustrates how to use the five food groups at each meal.

DASH eating plan

Dietary Approaches to Stop Hypertension plan designed to help control high blood pressure.

Foodborne illness

Illness caused by pathogens found in food, including bacteria, viruses, and parasites.

Genetically modified foods

Foods altered through biotechnology to improve yield, disease resistance, and nutritional content.

Food allergies

Adverse reactions of the body’s immune system to specific food ingredients.

Food intolerances

Adverse reactions to food that do not involve the immune system, often related to metabolism.