Nutrition: Concepts, Terms, and Organizations (Vocabulary Flashcards)

VOCABULARY flashcards covering basic nutrition concepts, digestion, carbohydrates, dietary guidelines, scientific method, professional credentials, dietary practices, cultural eating patterns, and global health organizations.

Nutrients

Compounds used for energy and building body parts.

Essential Nutrients

Nutrients that cannot be made by the body and must be eaten.

Six Classes of Nutrients

Carbohydrates, proteins, lipids (fats), vitamins, minerals, and water.

Energy value of Carbohydrates

4 calories per gram.

Energy value of Proteins

4 calories per gram.

Energy value of Fats

9 calories per gram.

Energy density

Calories relative to the weight of the food.

Vitamins

Do not provide energy; act as co-enzymes to help enzymes.

Nutrient density

Nutrients per calorie; higher when more nutrients and fewer calories.

Nutritional genomics

Field studying interactions between food and genes.

Staple food

Food that is used daily or frequently.

Functional foods

Foods that provide health benefits beyond basic nutrition.

Nutraceuticals

Foods or components that provide specific health benefits.

Phytochemical

Found in foods that usually have health benefits.

Whole food

Contains all naturally occurring parts (e.g., an apple).

Partitioned food

Contains only some parts or mixed with others (e.g., peeled apple).

Processed food

Subject to any procedure during preparation.

Enriched/fortified food

Contains added nutrients.

Supplement

Nutrient added to the diet at 50% of the RDA or greater.

Imitation food

Resembles another but is nutritionally inferior.

Substitute

A nutritional equal that can replace another food.

Mechanical digestion

Chewing and breaking food into smaller pieces.

Chemical digestion

Starches broken down by the enzyme amylase in saliva.

Bolus

Soft lump of food formed in the mouth and swallowed.

Chyme

Creamy paste of food created in the stomach.

Intestinal flora

Normal bacteria in the intestines; about 10 trillion bacteria, ~400 types.

Segmentation

Squeezing of intestinal muscles to mix and move food.

Large intestine function

The colon absorbs water and some minerals.

Feces

Undigested material that leaves the large intestine; also called stools.

Functions of the liver

Prepares nutrients, detoxifies poisons, breaks down drugs, makes bile, stores vitamins/minerals/fats, makes amino acids, plasma proteins, and some fats.

Fat absorption and intestinal motility

Fats take longer to digest; gastric inhibitory peptides and cholecystokinin slow down intestinal motility.

Heartburn

Pain in the esophagus from acid reflux; causes include overeating, tight clothing, stress, meds, lying down, weak sphincter; treated with antacids.

Belching

Swallowing air.

Carbohydrate structure

Ring form (C6H12O6); energy source and receptor roles.

Glucose

6‑sided sugar (hexagon); mildly sweet, most common energy molecule.

Fructose

5‑sided sugar (pentagon); very sweet; found in fruits, honey, corn.

Galactose

6‑sided sugar (hexagon); found in milk.

Condensation

Removal of water to form bonds between two molecules.

Hydrolysis

Water splits and breaks chemical bonds between molecules.

Disaccharides

Two‑unit sugars.

Sucrose

Common table sugar; breaks down into glucose + fructose.

Lactose

Found in milk; breaks down into glucose + galactose.

Maltose

Found in grains; breaks down into two glucose molecules.

Complex carbohydrates (Polysaccharides)

Many‑unit carbohydrates (starch, glycogen, cellulose).

Glycogen

Many glucose units stored in liver or muscles.

Starch

Many glucose units stored in plants.

Cellulose

Only found in plants; humans cannot digest it.

Lactose intolerance

Caused by lack of lactase enzyme; undigested lactose attracts water, causing bloating and diarrhea.

Fruits and vegetables daily (Four Food Group Plan)

4 servings.

Breads and cereals daily (Four Food Group Plan)

4 servings.

Milks daily (Four Food Group Plan)

2 servings.

Meats daily (Four Food Group Plan)

2 servings.

Breads and cereals (My Pyramid)

6–11 servings.

Vegetables (My Pyramid)

3–5 servings.

Fruits (My Pyramid)

2–4 servings.

Meats (My Pyramid)

2–3 servings.

Milks (My Pyramid)

2 servings.

Exchange Lists

Categorize foods based on their carbohydrate, fat, and protein content.

Four parts of the wheat kernel

Husk, bran, endosperm, and germ.

Whole grain flour

Contains the germ, bran, and endosperm.

Unbleached flour

Contains tan‑colored endosperm.

White flour

Refined and bleached endosperm.

Enrichment Act of 1942

Required bread to have vitamins and minerals added back in after processing.

Food labels

Not all foods require labels; must include ingredients unless naturally occurring; must have serving size.

Case Studies

Studies of individuals.

Epidemiology Studies

Studies of groups or populations.

Laboratory Studies

Studies of animals, cells, or molecules.

Experimental group

Group that receives the treatment.

Control group

Group that receives a placebo or no treatment.

Placebo

A fake treatment.

Blind studies

Participants do not know which group they’re in.

Double‑blind studies

Neither participants nor researchers know who is in which group.

Variables

Factors that change in an experiment.

Validity

Based on facts and evidence.

Correlation

A direct relationship between two things.

Anecdote

A personal experience; not scientific.

Theory

Explanation that matches the findings and data.

Professional journals

Peer‑reviewed articles by PhDs or MDs.

ADA (American Dietetic Association)

Professional organization for dietitians in the U.S.

CDA (Canadian Dietetic Association)

Canadian equivalent of the ADA.

MS (Master of Science)

Requires 2 years of coursework and research after college.

PhD (Doctor of Philosophy)

Requires 4 years of coursework, research, and comprehensive exams.

MD (Doctor of Medicine)

Requires 4 years of coursework and clinical experience after college, with comprehensive exams.

RD (Registered Dietitian)

Requires completion of an ADA‑approved program, internship, and national exam.

Accreditation

Approval by a professional organization listed with the U.S. Department of Education.

Registration

Belonging to a professional group.

Correspondence school

Offers degrees or credits through mail or the internet.

Diploma mills

Sell degrees or certifications for a fee with little to no education.

Fraud

Conscious deceit for personal gain.

Iatrogenic

An illness caused by a physician (e.g., treatment side effects).

Clinical ecologist

Unconventional methods to treat allergies with nutrients, psychic activities, or unusual drugs.

Iridologist

Claims to diagnose illness by examining the iris.

Naprapath

Uses massage to relieve muscle‑related illnesses.

Orthomolecular psychiatrist

Uses vitamins to treat mental illness.

Vegetarians

People who do not eat meat; tend to have lower BMI, blood pressure, heart disease, cancer, and arthritis; must include legumes and nuts for protein.

Lacto‑vegetarians

Do not consume meat but do consume dairy.

Ovo‑vegetarians

Eat eggs but not meat or dairy.

Flexitarians

Eat mostly plant‑based but occasionally include meat.

Macrobiotic diet

Mostly plant‑based with some fruits, fish, and nuts.

Vegans

Exclude all animal products.