FINAL EXAM - NUTRITION

Carbohydrates

Organic, macro, essential nutrients that provide energy and are high in nutrient density in fruits and vegetables.

Proteins

Organic, macro, essential nutrients that build and repair tissues and provide energy.

Lipids

Organic, macro, essential nutrients that provide energy and help absorb fat-soluble vitamins.

Vitamins

Organic, micro, essential compounds that do not provide energy but are crucial for metabolism.

Minerals

Inorganic, micro, essential elements that do not provide energy but support various bodily functions.

Water

Inorganic, essential nutrient necessary for life processes, does not provide energy.

Nutrient Density

Amount of nutrients relative to calories in a food.

Energy Density

Amount of energy (calories) per weight in food.

Discretionary Kilocalories

Calories consumed beyond those necessary for essential nutrients.

Malnutrition

Imbalance of nutrients, can be undernutrition or overnutrition.

RDA

Recommended Dietary Allowance; daily intake sufficient for 97-98% of healthy individuals.

AI

Adequate Intake; based on observed or experimentally determined approximations.

EAR

Estimated Average Requirement; intake that meets the needs of 50% of a population.

UL

Tolerable Upper Intake Level; maximum daily intake unlikely to cause harm.

MyPlate

A food guide representing proportions of food groups on a plate.

Anthropometric measurements

Body measurements such as height, weight, BMI, and waist circumference for nutritional assessment.

Peer-reviewed journals

Reliable sources of nutritional information that undergo rigorous evaluation.

Traditional Food Groups

Fruits, vegetables, grains, protein foods, and dairy according to USDA.

Healthy Eating Pattern

A diet that emphasizes variety, nutrient density, and portion size.

Carbohydrate Metabolism

Includes insulin, glucagon, and epinephrine to regulate blood glucose levels.

Insulin

Hormone that lowers blood glucose by converting glucose to glycogen.

Glucagon

Hormone that raises blood glucose by converting glycogen to glucose.

Blood Glucose Regulation

Maintaining normal fasting blood sugar levels (70–100 mg/dL).

Glycemic Index

Measures the effect of foods on blood sugar levels.

Fiber

Important for digestive health, weight management, and reducing heart disease risk.

Triglycerides

Most common fat in the body, composed of three fatty acids attached to glycerol.

Cholesterol

A sterol found in animal products, with LDL as 'bad' cholesterol and HDL as 'good' cholesterol.

Bile

Produced by the liver to emulsify fats for digestion.

Adipose Tissue

Tissue where fat is stored in the body.

Amino Acids

Building blocks of proteins, comprising 20 total, including 9 essential.

Denaturation

Process where proteins lose their shape due to environmental factors.

Kwashiorkor

Protein deficiency with adequate calorie intake, leading to edema.

Marasmus

Severe calorie and protein deficiency, leading to muscle wasting.

Anabolism

Building up molecules, requiring energy.

Catabolism

Breaking down molecules, releasing energy.

Cellular Respiration

The process of converting nutrients into ATP for energy.

Metabolic Syndrome

Group of risk factors increasing heart disease, stroke, and type 2 diabetes risk.

Osteoporosis

Advanced stage of bone loss, resulting in fragile bones.

Sarcopenia

Loss of muscle mass and strength in aging.

Fitness

Ability to perform physical activities efficiently.

Hydration

Maintaining adequate fluid balance in the body.

Heat Stroke

Life-threatening condition due to high body temperature.

Carbohydrate Loading

Strategy used by athletes to maximize glycogen stores before endurance events.

Nutrient-dense Diet

Foods rich in essential nutrients while low in calories.

Energy-dense Diet

Foods high in calories but low in essential nutrients.

Calcium Homeostasis

Regulation of calcium levels by hormones, important for bone health.

Iron Deficiency Anemia

Fatigue and weakness caused by a lack of iron.

Goiter

Enlargement of the thyroid due to iodine deficiency.

Food Security

Reliable access to sufficient, nutritious food.

Food Insecurity

Lack of consistent access to enough food for an active, healthy life.

Breastfeeding Benefits

Offers ideal nutrition and boosts the infant's immune system.

Hormones in Lactation

Prolactin stimulates milk production; oxytocin helps with milk release.

Colostrum

First milk produced rich in antibodies and essential nutrients.

Complementary Foods

Solid foods introduced around 6 months to complement breast milk.

BMI

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

Energy Needs During Pregnancy

Increase in caloric intake, especially in the second and third trimesters.

WIC

Program providing nutrition education and food support to low-income families.

Environmental Contaminants

Toxic substances that can affect fetal and infant health.

Foodborne Illness Vulnerability

Young children, pregnant women, elderly, and immune-compromised individuals have higher risk.

Anthropometric Assessments

Method to assess nutritional status using height, weight, and BMI.

Nutrition Label Updates

New labels include added sugars and more realistic serving sizes.

Exercise in Pregnancy

Moderate activity can help with weight management and stress relief.

Lead Poisoning Risks

Malnourished children are more susceptible to lead poisoning.

Eating Disorders

Conditions like anorexia and bulimia affecting nutritional intake.

Protein Quality

Refers to the completeness of essential amino acids in protein sources.

Healthy Diet Characteristics

Balanced, varied, nutrient-dense foods promote good health.

Chronic Disease Prevention

Balanced diets and lifestyle changes help reduce risks of chronic illnesses.

Calcium Sources

Found in dairy, leafy greens, and fortified plant milks.

Nutritional Applications

Utilizing nutrition knowledge to improve health outcomes.

Dietary Guidelines

Framework for advising healthy eating practices across various populations.