Wardlaw's Perspectives in Nutrition - Key Vocabulary

A set of vocabulary flashcards defining fundamental nutrition terms, standards, and digestive mechanisms covered in Chapters 1 through 4.

Macronutrients

Nutrients needed in large amounts that contain carbon, oxygen, and hydrogen, and are used to produce ATP.

Fat-Soluble Vitamins

Vitamins A, D, E, and K.

Water-Soluble Vitamins

Vitamins C and B.

Minerals

Inorganic substances not coming from living organisms, containing no hydrogen bonds, needed in small amounts for bodily functions.

Phytochemicals

Physiological chemicals coming from plants that may provide health benefits.

Zoochemicals

Physiological chemicals coming from animals that provide health benefits.

Calorie

The amount of heat energy needed to raise the temperature of $1\,\text{g}$ of water $1^\circ\text{C}$.

Kilocalorie

$1{,}000$ times the amount of energy needed to raise the temperature of $1\,\text{g}$ of water $1^\circ\text{C}$.

Sign

A health feature or condition that can be directly observed.

Symptom

A change in body function that is not directly apparent to an observer (a feeling).

Undernutrition

A state where nutrient intake does not meet the body's needs.

Overnutrition

A state where nutrient intake exceeds the body's needs.

ABCDEs of Nutritional Assessment

An acronym for Anthropometric, Biochemical, Clinical, Dietary, and Environmental assessments.

Genogram

A family tree tracking illnesses and deaths.

Single-Blind Study

A research study where only the participants are unaware of their group assignment.

Double-Blind Study

A research study where both the participants and the researchers interacting with them are unaware of group assignments.

Animal Model

A disease in lab animals that closely mimics a human disease.

Peer-Reviewed Journal

A publication where independent researchers agree that a study was carefully designed and executed without bias.

Systematic Review

A thorough project that looks at every available study on a specific question to synthesize the best unbiased answer.

DSHEA

Dietary Supplement Health and Education Act; classifies dietary supplements as their own food group, meaning they do not require FDA approval before being sold.

Recommended Dietary Allowances (RDAs)

Dietary standards set based on Estimated Average Requirements (EARs).

Adequate Intake (AI)

A dietary standard established when an Estimated Average Requirement (EAR) cannot be set.

Tolerable Upper Intake Level (UL)

The maximum daily intake amount of a nutrient set within the Dietary Reference Intakes.

Reference Daily Intakes (RDIs)

Daily reference standards based on vitamins and minerals.

Daily Reference Values (DRVs)

Daily reference standards based on energy-producing nutrients, protein, fat, carbohydrates, and fiber.

Energy Density

A comparison of the energy content of a food with the weight of the food.

Empty Calories

Foods from any food group high in solid fats and added sugars.

Hidden Hunger

A state of undernutrition caused by micronutrient deficiencies.

Sustainable Agriculture

An agricultural system that provides a secure living for farm families and meets current food and fiber needs without harming the environment.

Foodborne Illness

Sickness caused by the ingestion of food containing pathogenic microorganisms or toxins.

Temperature Danger Zone

The temperature range from $40^\circ\text{F}$ to $140^\circ\text{F}$ in which bacteria grow rapidly.

Pesticide Tolerance

The legal amount of pesticide allowed to be used on crops.

Adenosine Triphosphate (ATP)

The primary form of chemical energy that can be used by almost all cells.

Epithelial Tissue

The primary tissue type that covers surfaces both outside and inside the body.

Digestion

The mechanical and chemical processes of breaking down foods into smaller components.

Absorption

The uptake of broken-down food components from the gastrointestinal tract into either the blood or lymph.

Bile

A fluid synthesized in the liver that breaks large fat globules into micelles.

Probiotics

Live microorganisms that confer health benefits when consumed.

Prebiotics

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

Bolus

Food once it has been chewed.

6 classes of nutrients

carbs, fats, proteins, water, vitamins, minerals

which carbs do most americans need to increase diet

A, E, iron

which carbs do americans need to increase their diets

startch and fiber

3 limitations of nutritional assessment

not specific, delayed evidence, linking to specific diets

role of gene

fictate type and amount of nutrients needed

3 chronic nutrition-related diseases with genetic link

diabetes, cancer, osteoporosis, cardiovascular

5 tips for determing whether nutrition claims are true

Factors that effect the nutrient levels in food

farming conditions, maturity and ripeness, shipping, storage

what substances and practrices are not allowed in organic food production

synthetic pesticides and fertilizers

4 main processes manipulate genes

selective breedings, mustagenesis, genetic modification, gene editing

what groups of people are suceptible to foodborne illness

those with a weakened immune system

baceterial and viral pathogens that cause most foodborne illness

salmonella. clostridium, perfringens, campylobacter, staphylococcus aureus

which environments contaminants are likely to be found in fish

mercury, arsenic, dioxins

4 types of tissue

epithelial tissue, connective tissue, muscle tissue, nervous tissue

what makes up digestive system

mouth, salviary glans, esophogus, stomach, pancreas, liver, gallbladder, small intestine, large intestine, rectum, anus

4 layers of GI tract

Mucosa, Submucosa, muscle, serosa

process propets contents of gi tract

sphlincters

where are most digestive enzymes synthesized

pancreas

what substances are found in saliva

lysozyms, amylase, lipase

components of gastric juice

parietal cells, pepsinogen, protein digesting enzyme. gastric lipase, gastrin

HCL and Pepsin

Hcl breaks down, pepsin converts to protein

pyloric sphincter

between stomach and duodenum, controls the flow of chyme into the small intestine

3 sections of small intestine

deuodenum, jejunum,ileum

role of pancreas

produce juice to digest

which type of absorbtion requires energy

active absorbtion

nutrients in cardiovascular

watersoluble

nutrients in lymph

fat soluble

which organ first recieves nutrients from the cardiovascular system

liver

3 main functions of large intestine

gut mirobiota, absorbing of water, forms and expels feces

names of disorders when abnormal amount of fat is in liver

MASLD,MASH