Fundamentals of Nutrition Exam 1 Study Guide

Nutrition

The process of providing or obtaining the food necessary for health and growth.

Essential nutrients

Nutrients that must be obtained from the diet because the body cannot produce them in sufficient quantities.

Non-essential nutrients

Nutrients that the body can produce in adequate amounts.

Nutrient density

The amount of nutrients in a food compared to the number of calories.

Malnutrition

A condition resulting from an unbalanced diet, which can manifest as over-nutrition or under-nutrition.

Peer review system qualifications

The credentials and expertise required for individuals to evaluate and approve scientific research before publication.

Fortification

The process of adding nutrients to foods that were not originally present.

Dietary supplements

Products taken orally that contain dietary ingredients intended to supplement the diet.

Nutrition information evaluation questions

Inquiries to assess the credibility and accuracy of nutrition-related information or claims.

Ingredients order on food label

Ingredients are listed by weight, with the most abundant ingredient listed first.

Dietary Reference Intake methods

Guidelines for the intake of nutrients and energy to maintain health.

Nutrition label claims

Statements on food labels that describe the nutrient content or potential health benefits of a product.

Nutrition assessment tools

Instruments used to evaluate an individual's or population's nutritional status.

2020-2025 Dietary Guidelines

Recommendations for a healthy diet and lifestyle from the U.S. Department of Agriculture and the Department of Health and Human Services.

Dietary patterns emphases

Key features and focuses of different recommended dietary patterns.

Mucus

A slimy substance secreted by mucous membranes for lubrication and protection.

Cephalic phase response

The physiological preparation of the digestive system in anticipation of food intake.

Epiglottis function

A flap of cartilage that covers the trachea during swallowing to prevent food from entering the airway.

Peristalsis

Rhythmic contractions that propel food through the digestive tract.

Segmentation

Localized contractions in the intestine that mix and move the contents.

Prebiotics

Non-digestible food ingredients that promote the growth of beneficial bacteria in the gut.

Probiotics

Live beneficial bacteria that provide health benefits when consumed.

Antigen

A substance that triggers an immune response.

Antibody

A protein produced by the immune system in response to the presence of an antigen.

Accessory organs in digestion

Organs such as the liver, pancreas, and gallbladder that assist in the process of digestion.

Celiac disease

An autoimmune disorder triggered by gluten consumption, requiring a gluten-free diet.

Constipation

Difficulty in passing stools or infrequent bowel movements.

Diarrhea

Frequent passage of loose, watery stools.

Enteral nutrition

Nutritional support provided through the gastrointestinal tract.

Parenteral nutrition

Nutritional support provided intravenously when the digestive system cannot be used.

Primary site of digestion and absorption

The small intestine, where most nutrient breakdown and absorption occur.

Lymphatic system functions

Transporting fats, removing excess fluid from tissues, and supporting immune responses.

Organ systems aiding nutrient transport

Systems such as the digestive, nervous, endocrine, and cardiovascular systems that facilitate nutrient movement.

Organ systems aiding waste elimination

Systems like the urinary, respiratory, and integumentary systems that remove metabolic waste products.

Macronutrient enzymes

Biological catalysts that break down carbohydrates, proteins, and fats during digestion.

Nutrient absorption mechanisms

Processes like diffusion, osmosis, facilitated diffusion, and active transport that move nutrients across cell membranes.

Intestinal microbiota functions

The beneficial roles of gut bacteria in digestion, immune function, and nutrient absorption.