Nutrition 251

Nutrition

The science of food, its substances, and the process by which an organism ingests, digests, and excretes food.

Essential Nutrient Characteristics

Has specific biological functions, absence leads to decline in function, and restoration can occur if the nutrient is added back before permanent damage.

Carbohydrates

Organic compounds composed of carbon, hydrogen, and oxygen that provide 4 calories per gram.

Proteins

Nutrients composed of carbon, hydrogen, oxygen, and nitrogen, serving as the main structural component of the body providing 4 calories per gram.

Lipids

Fats and oils that are composed of carbon, hydrogen, and oxygen; provide 9 calories per gram and are insoluble in water.

Triglycerides

Major form of fat in food and body, composed of 3 fatty acids attached to a glycerol backbone.

Saturated Fat

A type of fat that is mainly solid at room temperature and found in animal sources that can raise blood cholesterol levels.

Unsaturated Fat

A type of fat that is mainly liquid at room temperature, primarily found in plant sources, and considered healthier than saturated fats.

Phytochemicals

Active compounds found in plants that may have health benefits.

Hunger vs. Appetite

Hunger is the physical need for food, while appetite is the psychological desire to eat.

Macronutrients

Nutrients required in large quantities, including carbohydrates, proteins, and fats.

Micronutrients

Nutrients needed in smaller quantities, including vitamins and minerals.

Dietary Reference Intakes (DRIs)

A set of reference values used to plan and assess nutrient intakes of healthy people.

Estimated Average Requirement (EAR)

Nutrient amount sufficient to meet the needs of half of the people of a certain life stage.

Recommended Dietary Allowance (RDA)

Nutrient amount sufficient to meet the needs of nearly all healthy individuals (97-98%).

Acceptable Macronutrient Distribution Range (AMDR)

Range of intake for each macronutrient that is associated with reduced risk of chronic diseases while ensuring adequate intake of essential nutrients.

Energy Density

A measure of the calories in a food compared to its weight, indicating how much energy a food provides.

Adenosine TriPhosphate (ATP)

Primary energy currency for cells in all living organisms.

Enzymes

Proteins that speed up chemical reactions, including those that digest food.

Digestion

The process of breaking down food into smaller components by mechanical and chemical means.

Absorption

The process by which nutrients from digested food are taken up into the body.