chapter 1

Flashcards covering key vocabulary from the Nutrition Basics: An Active Approach v3.0 textbook, Chapter 1.

Nutrition

The sum of all processes involved in how organisms obtain nutrients, metabolize them, and use them to support all of life’s processes.

Nutritional Science

The investigation of how an organism is nourished, and how nourishment affects personal health, population health, and planetary health.

Health

A state of complete physical, mental and social well-being and not merely the absence of disease or infirmity.

Disease

Any abnormal condition that affects the health of an organism and is characterized by specific signs and symptoms.

Health Promotion

Activities and habits such as physical activity, healthy sleep habits, and a healthy diet that can assist in the promotion of health.

Disease Prevention

Activities and habits such as physical activity, healthy sleep habits, and a healthy diet that can assist in the prevention of disease.

Nutrient

A substance required by the body that must be obtained from the diet.

Carbohydrates

Organic molecules composed of carbon, hydrogen, and oxygen existing in two basic forms: simple and complex sugars.

Lipids

A family of organic compounds composed of carbon, hydrogen, and oxygen that are insoluble in water; includes triglycerides, phospholipids, and sterols.

Proteins

Macromolecules composed of chains of organic monomeric subunits, called amino acids composed of carbon, hydrogen, oxygen, and nitrogen.

Micronutrient

Nutrients needed in smaller amounts.

Minerals

Solid, inorganic substances that form crystals and are classified as trace or macro.

Vitamins

Either water- or fat-soluble, these non-caloric substances act as enzymes or co- enzymes.

Calorie

A unit of measurement of food energy.

Scientific Method

An organized process of inquiry that involves making an observation, coming up with a hypothesis, conducting a test of that hypothesis, evaluating results, gathering more supporting evidence, and coming up with a conclusion.

Epidemiological Studies

Scientific investigations that define frequency, distribution, and patterns of health events in a population.

Randomized Clinical Trials

Scientific investigations in which a variable is changed between groups of people.

Nutrigenomics

An emerging scientific discipline that studies how nutrients affect gene expression and how genes affect our nutritional requirements.

Epigenetics

A rapidly advancing scientific field in which researchers study how nongene factors affect gene expression.

Life Cycle

The stages of life one passes through until death.

Socioeconomic Status

A person or group’s social standing or class, often measured by a combination of income, occupation, and education.

Sustainable Food System

A system that can meet the needs of the current generation while providing food for generations to come without negatively impacting the environment.

Macronutrients

Nutrients required for bodily function in large amounts. They are carbohydrates, lipids, proteins, and water.

Water-soluble vitamins

B1 (thiamine), B2 (riboflavin), B3 (niacin), B5 (pantothenic acid), B6 (pyroxidine), Biotin, Folate, B12 (cobalamin), C

Fat-soluble vitamins

A, D, E, K

Macro minerals

Sodium, Chloride, Potassium, Calcium, Phosphorus, Magnesium, Sulfur

Trace minerals

Iron, Zinc, Iodine, Selenium, Copper, Manganese, Fluoride, Chromium, Molybdenum

Dietary habits

Usual choices of food that people make.

Physical activity level

The amount of exercise a person gets regularly.

Recreational drug and alcohol use

Consumption of substances for enjoyment or social reasons.

Sleeping patterns

Typical sleep schedule and quality.

Personal health

Individual's overall condition including physical and mental well-being.

Food journal

A record of what a person eats each day.

MyPlate.gov

A USDA website with information about healthy eating.

Food security

Having reliable access to a sufficient quantity of affordable, nutritious food.

Food insecurity

Limited or uncertain availability of nutritionally adequate and safe foods.

Low-carbon diet

Eating habits that minimize greenhouse gas emissions.

Community-based farmers’ market

A marketplace where local farmers sell directly to consumers.

Local food

Food grown or produced within a defined geographic region.

Sustainable farming methods

Practices that preserve natural resources and protect the environment.

Evidence-based approach

An approach to designing nutritional guidelines based on facts.

Food origin

The source or place where food comes from.

Food processing

Methods used to transform raw ingredients into food products.

Food distribution

The process of getting food from producers to consumers.

Humane food system

A system that treats animals with respect and compassion.

Just food system

A system that ensures fair treatment and compensation for all workers.

Physical exam

A medical examination of the body to determine health status.

Blood work

Laboratory tests performed on a blood sample to assess health.

BMI

Body Mass Index, a measure of body fat based on height and weight.

Fitness

The condition of being physically healthy and capable.

Family medical history

A record of diseases and health conditions in a person's family.

Emotional health

A state of mental and emotional well-being.

Work-life balance

The ability to manage work and personal life effectively.

Sustainable

Meeting the needs of the present without compromising the ability of future generations to meet their own needs.

Nutrient density

The amount of essential nutrients a food contains relative to the amount of energy it has.

Amino acids

Simple monomers composed of carbon, hydrogen, oxygen, and nitrogen.

Trace minerals

Minerals needed in very small amounts such as iron and zinc.

Macro minerals

Minerals needed in larger amounts such as calcium and potassium.

Essential nutrients

Substances necessary for health and that the body cannot make itself.

Coenzyme

A substance that enhances the action of an enzyme.

Antioxidant

A substance that inhibits oxidation, especially one used to counteract the deterioration of stored food products.

Metabolism

The chemical processes that occur within a living organism in order to maintain life.

Glucose metabolism

The process by which the body breaks down glucose to produce energy.

Dietary Changes

Modifications or alterations in an individual's eating habits.

Gene Expression

The process by which information from a gene is used in the synthesis of a functional gene product.

Inherited Traits

Characteristics or features passed down from parents to offspring through genes.

Population Health

The health outcomes of a group of individuals, including the distribution of such outcomes within the group.

Planetary Health

The health of human civilization and the state of the natural systems on which it depends.

Personal Habits

Behaviors or routines regularly practiced by an individual.

Food packaging

Materials used to wrap or protect food items.

Low-income households

Households with limited financial resources.

Sustainable farming

Agriculturally productive system that minimizes environmental impacts.

Food choice

The selection of specific foods over others, influenced by various factors.

Food waste

Edible food that is discarded or not consumed.

Organic molecules

Molecules containing carbon atoms, commonly found in living organisms.

Inorganic substances

Substances that do not contain carbon-hydrogen bonds.

Enzymes

Biological catalysts that speed up chemical reactions in the body.

Hormone production

The synthesis and release of hormones by endocrine glands.

Insulin

A hormone that regulates blood sugar levels.

Genetics

The study of genes, heredity, and variation in living organisms.

Emotional Determinants

Psychological factors that influence eating behaviors.

Social Determinants

Social conditions that affect food choice such as peer pressure.

Cultural Determinants

Cultural traditions that affect food choice.

Economic Determinants

Economic Factors that influence eating habits, such as the access to healthy food.

Advertising

Form of media that can influence food choice

Food allergies

Adverse immune responses to specific food proteins.

Food sustainability

Practices that promote long-term food production without harming the environment.

Hunger

The physical sensation of needing to eat.

Appetite

A desire to eat; a person's response to the sight, smell, thought, or taste of food that initiates or delays eating.

Sustainability

The ability to meet humanities current needs without compromising the ability of future generations to meet their needs.

Food system

The path that food travels from field to fork. It includes the growing, harvesting, processing, transporting, marketing, consuming, and disposing of food.

Personal Choice

A conscious choice of what a person decides to eat.

Food Security

The state of having reliable access to a sufficient quantity of affordable, nutritious food.

Work–life balance

The relationship between a person’s work and personal life.

Diet

The food and beverages a person consumes.

Health Risks

Factors that increase the likelihood of developing a disease or health problem.

Healthy lifestyle

A way of living that lowers the risk of being seriously ill or dying early.

Food Safety

Scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness.

Food Processing

Set of methods and techniques used to transform raw ingredients into food for consumption by humans or animals.

Food and Agriculture Organization of the United Nations

An international Organization that leads international efforts to defeat hunger.