HUN 1201 FSU test 1

5 reasons why we eat what we eat

Personal preference, habit, ethnic heritage or tradition, social interactions, availability/convenience/ economy

Functional foods

foods that have a potentially beneficial effect on health when consumed as part of a varied diet on a regular basis at effective levels

phytochemicals

non nutrient compounds found in plants. some phytochemical have biological activity in the body.

energy

the capacity to do work. The energy in food is chemical energy. The body can convert this chemical energy to mechanical, electrical, or heat energy

nutrients

chemical substances obtained from food and used in the body to provide energy, structural materials, and regulating gents to support growth, maintenance, and repair of the body's tissues. Nutrients may also reduce the risks of some diseases.

inorganic

not containing carbon or pertaining to living organisms. The two classes of nutrients that are inorganic are minerals and water

organic

in chem, substances or molecules containing carbon-carbon bonds or carbon-hydrogen bones that are characteristic of living organisms. The four classes of nutrients that are organic are carbohydrates, lipids, proteins, and vitamins

essential nutrients

nutrients a person must obtain from food because the body cannot make them for itself in sufficient quantity to meet physiological needs; also called indispensable nutrients. About 40 nutrients are currently know to be essential for human beings.

ethnic foods

food associated with particular culture

cultural competence

having an awareness and acceptance of cultures and the ability to interact effectively with people of diverse cultures

functional food

foods that have a potentially beneficial effect on health when consumed as part of a varied diet on a regular basis at effective levels

photochemicals

nonutreint compounds found in plants. Some phytochemical have biological activity in the body.

energy

the capacity to do work. The energy in food is chemical energy. The body can convert this chemical energy to mechanical, electrical, or heat energy

nutreints

chemical substances obtained from food and used in the body to provide energy, structural materials, and regulating agents to support growth, maintenance , and repair of the body's tissues. Nutrients may also reduce the risk of some diseases.

inorganic

not containing carbon or pertaining to living organisms. The two classics of nutrients that are inorganic are minerals and water

organic

in chem, substances or molecules containing carbon-carbon bones are carbon-hydrogen bonds that are characteristics of living organisms. the four classes of nutrients that are organic are carbohydrates, lipids, proteins, and vitamins

essential nutreints

nutrients a person must obtain from food because the body cannot make them for itself in he sufficient quantity to meet physiological needs, also called indispensable nutrients

energy yielding nutrients

the nutrients that break down to yield energy the body can use

-carbohydrates

-fat

- protien

calories

a measure of heat. energy needed to raise 1 g of water 1 degree celsius. energy from food is measured in Kcals

energy density

a measure of the energy a food provides relative to the weight of the food (kcalroies per gram)

yields 4 kcals/g

carbohydrates

yields 9kcals/g

fats

yields 4kcal/g

protien

vitamins

organic essential nutrients required in small amount by the body for health

minerals

inorganic elements, Some minerals are essential nutrients required in small amounts by the body for health

genome

the complete set of genetic material (DNA) in an organism or a cell. The study of genomes is called geonomics

nutritional genomics

the science of how nutrients affect the activities of genes (nutrigenomics) and how genes affect the interactions between diet and disease (nutrigenetics)

anecdote

personal account of an experience or event

Dietary reference intake

a set of nutrient intake values for healthy people in the united states and Canada. These values are used for planning and assessing diets and include

-estimated average requirements (EAR)

-Recommended Dietary Allowances (RDA)

-Adequate intakes (AI)

- tolerable upper intake levels (UL)

requirement

the lowest continuing intake of nutrient that will maintain a specified criterion of adequacy

Estimated Average Requirement (EAR)

teh average dialy amount of a nutrient that will maintain a specific biochemical or physiological function in half the healthy people of a given age and gender group

Recommended Dietary Allowance (RDA)

the average daily amount of nutrient considered adequate to meet the known nutrient needs of practically all healthy people; a goal for dietary intake by individuals

deficient

inadequate, a nutrient amount that fails to meet the body's needs and eventually results in deficiency symptoms

Adequate intake (AI)

The average daily amount of a nutrient that appears sufficient to maintain a specified criterion; a value used as a guide for nutrient intake when an RDA cannot be determined

Tolerable Upper Intake level (UL)

the maximum daily amount of a nutrient that appears safe for most healthy people and beyond which there is an increased risk of adverse health affects.

Estimated Energy Requirement (EER)

the average dietary energy intake that maintains energy balance and good health in a person of a given age, gender, weight, and level of physical activity

Acceptable Macronutrient Distribution Ranges (AMDR)

ranges for intakes for the energy nutrients that provide adequate energy and nutrients and reduce the risk of chronic disease

malnutrition

any condition caused by excess or deficient food energy or nutrient intake or by an imbalance of nutrients

undernutrition

deficient energy or nutrients

overnutrition

excess of energy or nutrients

nutrion assessment

a comprehensive analysis of a person's nutrition status that uses health, socioeconomic, drug, and diet histories; anthropometric measurements; physical examinations; and laboratory test

antrhopometrics

relating to the measurement of physical characteristics of the body, such as height and weight

overt

out in the open and easy to observe

primary deficiency

a nutrient deficiency caused by inadequate dietary intake of nutrient

secondary deficiency

a nutrient deficiency caused by something other than an inadequate intake such as disease condition or drug interaction that reduces absorption, accelerates use, hastens exertion, or destroys the nutrient

subclinical deficiency

a deficiency in the early stages, before the outward signs have appeared

covert

hidden, as if under covers

Healthy people

a national public health initiative under the jurisdiction of the US department of Health and Human services (DHHS) that identifies the most significant preventable threats to health and focusses efforts toward eliminating them.

risk factors

a condition or behavior associated with an elevated frequency of a disease but not proved to be causal. Leading risk factors for chronic diseases include obesity, cigarette smoking, high blood pressure, high blood cholesterol, physical inactivity, and a diet high in saturated fats and low in vegetables, fruits, and whole grains

eating pattern

customary intake of foods and beverages over time

adequacy

providing all the essential nutrients, fiber, and energy in amounts sufficient to maintain health

balance

providing foods in proportion to one another and in proportion to the body's needs

kcalorie control

management of food energy intake

nutrient density

a measure of the nutrients of a food provides relative to the energy it provides. The more nutrients and the fewer kcalroies, the higher the nutrient density

empty-kcalorie foods

a popular term used to denote foods that contribute energy but lack protein, vitamins, and minerals

nutrient profiling

ranking foods based on their nutrient composition

moderation

providing enough but not too much of a substance

solid-fats

fats that are not usually liquid at room temperature; commonly found in most foods derived from animals and vegetable oils that have been hydrogenated.

added sugars

sugars and other kcaloric sweeteners that are added to food during processing, preparation, or at the table. Added sugars do not include the naturally occurring sugars found in fruits and milk products.

variety

eating a wide variety selection of food within and among the major food groups

food group plans

diet-planning tools that sort foods into groups based on nutrient content and then specify that people should eat certain amounts of foods from each group

legums

plants of of bean and pea family, with seeds that are rich in protein compared with other plant-derived foods.

discretionary kcalories

the kcalories remaining in a person's energy allowance after consuming enough nutrient-dense food to meet all nutrient needs for a day

serving sizes

the standard quantity of a food; such information allows comparisons when reading food labels and consistency when following the dietary guildlines

portion sizes

the quantity of a food served or eaten at one meal or snack; not a standard amount

Healthy eating index

a measure that assesses how well a diet meets the recommendation of the Dietary Guidelines for Americans

exchange lists

diet-planning tools that organize foods by their proportions of carbohydrates, fat, and protein. Foods on any single list can be used interchangeably.

processed foods

food that have been treated to change their physical, chemical, microbiological, or sensory properties

fortified

the addition to a food of nutrients that were either not originally present or present in insignificant amounts

refined

the process by which the coarse parts of a food are removed. When wheat is refined into flour, the bran, germ, and husk are removed, leaving only the endosperm

enriched

the addition to a food of specific nutrients to replace losses that occur during processing so that the food will meet a specific standard

whole grain

a grain that maintains the same relative proportions of starchy endosperm. germ, and bran as the original

textured vegetable protein

processed soybean protein used in vegetarian products such as soy burgers.

imitation foods

foods that substitute for and resemble another food, but are nutritionally inferior to it.

food substitutes

foods that are designed to replace another food

Daily Values (DV)

reference values developed by the FDA specifically for use on food lables

perfect Daily Values (%DV)

the percentage of a daily value recommendation found in a specified serving of food for key nutrients based on a kcalorie diet.

nutrient claims

statements that characterize the quantity of a nutrient in a food.

health claims

statements that characterize the relationship between a nutrient or other substance in a food and a disease or health-related condition

structure-function claims

statements that characterize the relationship between a nutrient or other substance in a food ad its role in the body

lactovegetarian diet

an eating pattern that includes milk and milk products, but excludes meat, poultry, seafood, and eggs from the diet

lacto-ovo-vegetarian

an eating pattern that includes milk, milk products, and eggs, but excludes meat, poultry, and seafood from the diet

macrobiotic diet

a philosophical eating pattern based on mostly plant foods such as whole grains, legumes, and vegetables, with small amounts of fish, fruits, nuts, and seeds

vegetarian diet

a general term used to describe an eating pattern that excludes meat, poultry, fish and other animal-derived foods from the diet.

vegan

an eating pattern that excludes all animal-derived foods

digestion

the process by which food is broken down into absorbable units

absorption

the uptake of nutrients by the cells of the small intestine for transport into either the blood or the lymph

gastrointestinal (GI) track

the digestive track tract. the principal organs are the stomach and intestines.

digestive system

all the organs and glands associated with the ingestions and digestion of food

bolus

a portion; with respect to food, the amount swolled at one time

chyme

the semiliquid mass of partly digested food expelled by the stomach into the duodenum

peristalsis

wavelike muscular contractions of the GI tract push its contents alon

segmentation

a periodic squeezing or partitioning of the intestine at the intervals

reflux

a backward flow

digestive enzyme

protiens found in the digestive juices that act on food substances, causing them to break down in to simpler compounds

hydrolysis

a chemical reaction in which on molecule is split into two molecules, with hydrogen added to one and a hydroxl to another

bile

an emulsifier that prepares fats and oils for digestion, adn exocrine secretion made by the liver and stored in the gallbladder

emulsifier

a substance with both water-soluble and fat-soluble portions that promotes the mixing of oils and fats in a watery solution.

gastric glands

exocrine glands in the stomach wall that secrete gastric juice in to the stomach

gastric juice

the digestive secretion of the gastric glands of the stomach.