Kin 170 topic 6 nutrution

Nutrition

The science of the actions of foods, nutrients, and other substances within the body.

Macronutrients

Nutrients that provide energy and include proteins, fats, carbohydrates.

Micronutrients

Nutrients required in small amounts, including vitamins and minerals.

Recommended Daily Allowance (RDA)

The average daily dietary intake level sufficient to meet the nutrient requirement of nearly all healthy individuals.

Calories

A measure of energy provided by food, with excess calories being stored in the body.

Glycemic Index (GI)

Represents the effect that a particular food product has on the increase in blood glucose.

Vitamins

Organic compounds required in small amounts to regulate cellular processes.

Fats

The most concentrated source of energy, important for absorption of fat-soluble vitamins.

Proteins

Necessary to form bodily structures, enzymes, and muscle tissue.

Carbohydrates

The main function is to supply energy, broken down into glucose.

Essential Amino Acids

Amino acids that cannot be synthesized by the body and must be obtained through diet.

Dietary Reference Intakes (DRIs)

Standards that include RDA, AI, UL, and EAR to promote health and prevent chronic diseases.

Fibre

A non-digestible carbohydrate from plants, necessary for health and improving GI function.

Daily Values (DV)

Standards used on food labels to indicate how well a particular food contributes to the recommended daily intake.

Glycogen

The stored form of glucose in the liver and muscles.