Nutrition Basics: An Active Approach

A series of vocabulary flashcards based on nutrition fundamentals and dietary guidelines.

Nutrition

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

Macronutrient

Nutrients required in large amounts for energy and growth, including carbohydrates, proteins, and fats.

Micronutrient

Essential elements, such as vitamins and minerals, needed in smaller amounts for proper body function.

Malnutrition

A condition resulting from a lack of proper nutrition, including both undernutrition and overnutrition.

Undernutrition

A form of malnutrition caused by inadequate intake of nutrients.

Overnutrition

A form of malnutrition caused by excessive intake of food and nutrients.

Nutrient-Dense Foods

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

Caloric Control

Managing energy intake to maintain health and body weight effectively.

Moderation

Consuming not too much nor too little of any food, keeping portions reasonable.

Variety

Including a wide range of foods from all food groups in one's diet.

Nutritional Balance

The equilibrium of nutrients in a diet so that no single nutrient is over- or under-consumed.

Dietary Reference Intakes (DRIs)

A set of nutrient intake recommendations for healthy people.

Recommended Dietary Allowances (RDAs)

Average daily dietary nutrient intake levels sufficient to meet the needs of nearly all (97%-98%) healthy individuals.

Estimated Average Requirements (EARs)

Nutrient intake values that meet the needs of half the healthy individuals in a specific group.

Adequate Intakes (AIs)

Recommended intake levels that are assumed to ensure nutritional adequacy.

Tolerable Upper Intake Levels (ULs)

The maximum daily intake unlikely to cause adverse health effects.

Acceptable Macronutrient Distribution Ranges (AMDRs)

Ranges of macronutrients that are recommended for a healthy diet.

Healthy People 2030

A program aimed at improving health and well-being across the lifespan in the U.S.

Food Labeling

A system that provides information about the nutrients in food products.

Nutrition Facts Panel

A label found on most packaged foods that contains detailed nutritional information.

Daily Value (DV)

The percentage of a nutrient provided in one serving relative to the daily recommended intake.

Calorie Deficit

A state in which calorie intake is less than calorie expenditure.

Calorie Surplus

A state in which calorie intake exceeds calorie expenditure.

Food Pyramid

A graphic representation of food categories and recommended consumption levels, replaced by MyPlate.

MyPlate

A visual guide for balanced eating that emphasizes portions of food on a plate.

Whole Grains

Grains that contain the entire grain kernel, including the bran, germ, and endosperm.

Lean Proteins

Protein sources with lower levels of saturated fat.

Saturated Fat

A type of fat that is solid at room temperature and can raise cholesterol levels.

Trans Fats

Unsaturated fats that have been hydrogenated to maintain solidity; linked to heart disease.

Added Sugars

Sugars that are added to foods during processing or preparation rather than occurring naturally.

Dietary Guidelines for Americans

Recommendations that provide guidance on healthy eating and physical activity.

Calcium

A mineral important for bone health and found in dairy products.

Vitamin A

An essential vitamin for vision and skin health.

Vitamin C

An essential vitamin that helps with collagen formation and immune function.

Zinc

A mineral important for immune function and protein synthesis.

Chronic Disease

Long-lasting conditions often linked to unhealthy dietary habits.

Antioxidants

Compounds that help counteract oxidative stress in the body.