🍎Nutrition Chap. 1

Diet

a person’s usual pattern of food choices

Nutrients

life-sustaining chemicals that are in food. Nutrients are necessary for proper body functioning

Poor eating habits can lead to

-heart disease

-cancer

-stroke

-type 2 diabetes

Chemistry

study of the composition and characteristics of matter and changes that can occur to it.

Cell

smallest living functional unit in an organism

Metabolism

all chemical processes that occur in living cells

6 classes of nutrients

1. carbohydrates

2. lipids (including fats)

3. protiens

4. vitamins

5. minerals

6. water

Carbohydrates

Energy (most forms)

Lipids

Energy (fat); cellular development, physical growth,
and development; regulation of body processes such as
hormones; absorption of certain vitamins such as fat-soluble vitamins A, D, E, K (ADEK)

Proteins

Production of structural and functional
components; cellular development, growth, and
maintenance; regulation of body processes; transportation of nutrients; immune function; fluid balance; energy

Vitamins

Regulation of body processes; maintenance of
immune function; production and maintenance of tissues

Minerals

Regulation of body processes; formation of
chemical messengers; structural and functional
components; physical growth, maintenance, and
development

Water

Maintenance of fluid balance; regulation of body
temperature; elimination of wastes; transport of
substances; participant in many chemical reactions

Essential nutrients

• must be supplied by food

• if the nutrient is missing from the diet, a deficiency disease occurs

Phytochemicals

substances found in plants that are
not classified as nutrients but may benefit human
health.

Antioxidants

protect cells and their components from
being damaged or destroyed by certain factors

-improve immune system

-reduce oxidative damage

-improve health and slow down aging

-reduce the risk of chronic diseases

DSHEA defines a dietary supplement as

product (excluding tobacco) that contains a
vitamin, a mineral, an herb or other plant product,
an amino acid, or a dietary substance that
supplements the diet by increasing total intake

Lifestyle

a person’s usual way of living, including dietary
practices and physical activity habits

Risk Factors

personal characteristics that increase
chances of developing a chronic disease and include
• lack of physical activity
• drug use, particularly tobacco and alcohol use
• genetics, family history, and age
• environmental conditions
• psychological factors

Length measure in

Meters

Weight measured in

Grams

Volumes measured in

Liters

Kilo (k)

one thousand (1,000)

Deci (d)

one-tenth (0.1)

Centi ( c )

one-hundredth (0.1)

Vitamins & minerals are

micronutrients

Milli (m)

one-thousandth (0.001)

Micro (mc)

one-millionth (0.000001)

Kilocalorie/Calorie

measure of food energy

Kilocalorie is abbreviated as

kcal

Macronutrients

nutrients that provide energy and are needed by the body in relatively large amounts (grams)

Carbohydrates kcal/g:

4 kcal/g

Fats kcal/g:

9 kcal/g

Proteins kcal/g:

Empty Calories

energy supplied by unhealthy solid fats, added sugars, and/or alcohol

Nutrient Dense

a food or beverage that contains more key beneficial nutrients in relation to it’s total calories

Energy density

energy value of a food in relation to the food’s
weight.

Nutrient density

key beneficial nutrients are:
• Protein, fiber, vitamins: A, C, and E, minerals: calcium, iron,
potassium, and magnesium

Physiological dose

amount of a nutrient that is within the range of safe intake and enables the body to function optimally

Megadose

the amount of a vitamin or mineral that greatly exceeds the recommended amount can lead to nutrient toxicity

Food insecurity

describes individuals or families concerned about running out of food or not having enough money to buy more food

Biotechnology

the use of
living things(plants, animals,or microbes) to manufacture
new products

Bioengineering

scientific techniques that alter an organism’s hereditary
material