The Science of Nutrition Chapter 1 Flashcards

These flashcards cover the fundamental concepts of nutrition science, including definitions of wellness, nutrient categories, energy measurements, dietary standards (DRIs), and nutritional deficiencies.

Nutrition

The scientific study of food and how it nourishes the body and influences health, including the processes of ingestion, digestion, absorption, transport, utilization, and excretion of food substances.

Wellness

A multidimensional, active process that includes a nutritious diet and physical activity to provide energy, functional chemicals for mental and physical tasks, and the ability to fight infections.

Ariboflavinosis

A disease resulting from a deficiency of the vitamin riboflavin, which causes health problems such as cheilosis (chapped and cracked lips).

Organic Nutrients

Nutrients that contain carbon and hydrogen; these include carbohydrates, lipids, proteins, and vitamins.

Inorganic Nutrients

Nutrients that do not contain carbon and hydrogen, specifically minerals and water.

Macronutrients

Nutrients required by the body in relatively large amounts (grams per day) that provide energy, including carbohydrates, lipids, and proteins.

Carbohydrates

The primary fuel source for the body, especially for neurologic functioning and physical exercise; they are composed of carbon, hydrogen, and oxygen.

Lipids

A diverse group of organic substances that are largely insoluble in water, composed of carbon, hydrogen, and oxygen, and serve as a primary fuel source.

Triglycerides

The most common lipid in food, which is the primary fuel source and is stored as adipose tissue (body fat).

Proteins

Nutrients composed of amino acids containing carbon, hydrogen, and nitrogen; they are essential for building new cells, maintaining bone, and repairing tissue damage.

Kilocalories (kcal)

Units of energy in food; carbohydrates provide $4\,kcal/g$, proteins provide $4\,kcal/g$, fats provide $9\,kcal/g$, and alcohol provides $7\,kcal/g$.

Micronutrients

Nutrients required in small amounts (milligrams or micrograms per day) to support health, consisting of vitamins and minerals.

Vitamins

Organic compounds that help regulate body processes and assist the body in creating energy from macronutrients, though they do not provide energy themselves.

Fat-soluble Vitamins

Vitamins A, D, E, and K, which are soluble in fat, stored in the human body, and can cause toxicity if consumed in excess.

Water-soluble Vitamins

Vitamin C and B-vitamins (such as thiamin, riboflavin, and niacin) which are soluble in water, not stored extensively in the body, and excreted in urine when in excess.

Minerals

Inorganic substances required for body processes like fluid regulation and bone health that cannot be broken down further or destroyed by heat or light.

Major Minerals

Minerals needed in amounts greater than $100\,mg/day$ in the diet, with the total amount in the body being greater than $5\,g$. Examples include calcium, phosphorus, and sodium.

Trace Minerals

Minerals needed in amounts less than $100\,mg/day$ in the diet, with the total amount in the body being less than $5\,g$. Examples include iron, zinc, and iodine.

Dietary Reference Intakes (DRIs)

Dietary standards for healthy people that aim to prevent and reduce the risk of chronic disease and promote optimal health.

Estimated Average Requirement (EAR)

The average daily intake level estimated to meet the needs of $50\%$ of the healthy people in a particular life stage or sex group.

Recommended Dietary Allowance (RDA)

The average daily nutrient intake level that meets the needs of $97$ to $98\%$ of healthy people in a particular life stage and sex group.

Adequate Intake (AI)

The recommended average daily nutrient intake level used when an RDA cannot be determined; it is based on observed or experimentally determined estimates.

Tolerable Upper Intake Level (UL)

The highest average daily nutrient intake level likely to pose no risk of adverse health effects to most people.

Estimated Energy Requirement (EER)

The average dietary energy intake to maintain energy balance in a healthy adult, defined by age, gender, weight, height, and physical activity level.

Acceptable Macronutrient Distribution Ranges (AMDR)

Recommended ranges of energy intakes from macronutrients: Carbohydrates $45-65\%$, Fat $20-35\%$, and Protein $10-35\%$.

Chronic Disease Risk Reduction (CDRR)

A new DRI category (established for sodium in Spring 2020) defining the amount of a nutrient to consume to prevent chronic disease.

Malnutrition

A state where nutritional status is out of balance, caused by either overnutrition (too much energy or nutrients) or undernutrition (too little energy or nutrients).

Primary Deficiency

A nutrient deficiency that occurs as a direct consequence of inadequate intake.

Secondary Deficiency

A deficiency that occurs when a person cannot absorb enough of a nutrient, excretes too much, or cannot utilize it efficiently.

Subclinical Deficiency

An early stage of nutrient deficiency where few or no symptoms are observed; signs are often covert and require laboratory tests to detect.

Overt Sign

A sign of nutrition deficiency that is obvious and visible, such as pain, fatigue, or bruising.

Covert Sign

A sign of nutrition deficiency that is hidden from the client and requires laboratory tests or invasive procedures to detect.

Quackery

The promotion of an unproven product or service for financial gain, usually by an unlicensed or untrained source.

Registered Dietitian Nutritionist (RDN)

A professional who has earned a bachelor's degree, completed a clinical experience, passed a national registration exam, and is qualified to provide clinical nutrition advice.