Chapter 1: The Relationship of Nutrition and Health (Vocab)

Health Literacy

The capacity to obtain, process, and understand basic health information needed to make appropriate health decisions

Health Disparities

A difference in health outcomes among subgroups often linked to social, economic, or environmental disadvantages

Wellness

A state of physical, mental, and social well-being

Nutrients

Chemical substances found in food that are necessary for good health

Essential Nutrients

Nutrients only found in food

Carbohydrates (CHO)

The nutrient class providing the major source of energy in the average diet

Proteins

The only one of the six essential nutrient classes containing nitrogen

Fats (Lipids)

Highest calorie-value nutrient class

Vitamins

Organic substances necessary for life although they do not, independently, provide energy

Minerals

One of many inorganic substances essential to life

Water

Major constituent of all living cells; composed of hydrogen and oxygen

Circulation

The body process whereby the blood is moved throughout the body

Respiration

Breathing

Digestion

Breakdown of food in the body in preparation for absorption

Elimination

Evacuation of wastes

Nutritious

Foods or beverages containing substantial amounts of essential nutrients

Nutrition

The result of those processes whereby the body takes in and uses food for growth, development, and the maintenance of health

Nutritional Status

One’s physical condition as determined by diet

Malnutrition

Any nutrition imbalance

Nutrient Density

Nutrient value of foods compared with number of calories

Cumulative Effects

Results of something done repeatedly over many years

Atherosclerosis

A form of arteriosclerosis affecting the the intima (inner lining) of the artery walls

Obesity

Excessive body fat and BMI over 30

Deficiency Diseases

Diseases caused by the lack of one or more specific nutrients

Iron Deficiency

A condition in which the body does not have enough usable iron due to inadequate intake, bleeding, or absorption problems

Rickets

Deficiency disease caused by the lack of vitamin D; causes malformed bones and pain in infants and children

Osteomalacia

A condition in which bones become soft, usually in adults because of calcium loss and vitamin D deficiency

Osteoporosis

Condition in which bones becomes brittle because there have been insufficient mineral deposits, especially calcium

Goiter

Enlarged tissue of the thyroid gland due to a deficiency of iodine

Nutrition Assessment

Evaluation of one’s nutritional condition

Dietitian Nutritionist (RDN)

Professionals who translate the science of nutrition into practical solutions for improved health

Anthropometric Measurements

Of height, weight, head, chest, skinfold

Clinical Examination

Physical Observation

Biochemical Tests

Laboratory analysis of blood, urine, and feces

Dietary-social history

evaluation of food habits, including client’s ability to buy and prepare food

Caliper

Mechanical device used to measure percentage of body fat by skinfold measurement

24-hour recall

Listing the types, amounts, and preparation of all foods eaten in the past 24 hours

Food Diary

Written record of all food and drink ingested in a specific period