HFA4U/C Nutrition and Health – Exam Review

This set of flashcards covers key terminology and concepts related to nutrition and health, based on the exam review notes for HFA4U/C.

Nutrients

Substances needed by the body for energy, growth, maintenance, and repair.

Nutrition

The process of obtaining and using food for health and growth.

Nutrient Dense Food

Foods that provide a high amount of nutrients relative to their calorie content.

Calories

Units of energy that food provides to the body.

Empty Calories

Foods that provide energy but little or no nutritional value.

Diet

The types and amounts of food consumed by an individual.

Supplements

Products taken to add nutritional value to the diet.

Metabolism

The chemical processes within the body that convert food into energy.

Body Mass Index (BMI)

A measure of body fat based on height and weight.

Basal Metabolic Rate (BMR)

The number of calories the body needs at rest to maintain life-sustaining functions.

Macronutrients

Nutrients required in large amounts: carbohydrates, proteins, and fats.

Micronutrients

Nutrients required in smaller amounts: vitamins and minerals.

Pescetarianism

A dietary practice that includes fish but excludes other meats.

Semi-Vegetarian

A diet that is primarily vegetarian but may include some meat or fish.

Pollo Vegetarian

A vegetarian diet that includes poultry.

Lacto Ovo Vegetarian

A vegetarian diet that includes dairy and eggs.

Vegan

A diet that excludes all animal products.

Food Guide

A chart or resource that outlines recommended food choices for a healthy diet.

Ingredient Lists

A list of components used in food products, listed in order of predominance.

Percent Daily Values (DV)

A guide to the nutrients in one serving of food; indicates how a food fits into the diet.

Cross Contamination

The transfer of harmful bacteria from one food or surface to another.

Digestive System

The system responsible for breaking down food and absorbing nutrients.

Common Digestive Problems

Health issues affecting the digestive system, such as indigestion, constipation, and diarrhea.

Diet and Related Diseases

Health issues that can be influenced by dietary choices, including obesity, diabetes, and heart disease.

Functional Foods

Foods that provide health benefits beyond basic nutrition.

Food Security

The state of having reliable access to a sufficient quantity of affordable, nutritious food.

Food Insecurity

The state of being without reliable access to a sufficient quantity of affordable food.

Organic Farming

A farming method that involves growing crops without synthetic fertilizers and pesticides.

Genetically Modified Food

Food produced from organisms whose DNA has been altered in a laboratory.

Community Gardens

Shared spaces where people come together to grow and cultivate plants.

Eating Patterns

The habitual ways in which individuals consume food.

Trends in Eating Patterns

Current movements in diet, including vegetarianism, organic diets, and gluten-free diets.

Complex Carbohydrates

Long chains of sugar molecules that provide sustained energy and are often rich in fiber.

Simple Carbohydrates

Sugars that are quickly digested and absorbed by the body, providing a rapid but brief energy boost.

Amino Acids

The building blocks of proteins; there are 20 total, 9 of which are essential and must be obtained from food.

Saturated Fats

Fats that are typically solid at room temperature and are primarily found in animal products and some tropical oils.

Unsaturated Fats

Fats that are usually liquid at room temperature, found in plants and fish, and are generally considered beneficial for heart health.

Water-Soluble Vitamins

Vitamins that dissolve in water and are not stored in the body in large amounts, such as Vitamin C and the B-complex group.

Fat-Soluble Vitamins

Vitamins stored in the body's fatty tissue and liver, including Vitamins A, D, E, and K.

Dietary Fiber

A type of carbohydrate from plant foods that the body cannot digest, essential for maintaining healthy digestion.

Serving Size

The standardized amount of food used on Nutrition Facts labels to calculate the calorie and nutrient content.

Hydration

The process of providing the body with an adequate amount of fluids to maintain cellular function and temperature.

Foodborne Illness

A disease or sickness caused by consuming food or drinks contaminated with harmful bacteria, viruses, or parasites.

Anabolism

The set of metabolic pathways that construct molecules from smaller units, requiring energy.

Catabolism

The set of metabolic pathways that break down molecules into smaller units to release energy.