Public Health Nutrition: Key Concepts and Historical Perspectives

These flashcards cover key concepts, historical developments, and essential terminology related to public health nutrition, as discussed in the lecture.

Calories In, Calories Out

The basic principle of energy balance in nutrition, where weight gain occurs when caloric intake exceeds expenditure, and weight loss occurs when expenditure exceeds intake.

Ayurveda

An ancient Indian system of medicine that emphasizes diet and lifestyle based on individual body types and incorporates the balance of the body's three doshas.

Scurvy

A disease caused by a deficiency of vitamin C, leading to symptoms such as bleeding gums and old wounds reopening; historically, it killed many sailors.

Vitamin Discovery

The period during the late 19th and early 20th centuries marked by the identification of vitamins as essential nutrients necessary for health.

Recommended Dietary Allowances (RDAs)

Estimates of nutrient intakes designed to meet the needs of healthy individuals in a specific life stage and gender group, established to prevent deficiencies.

Minnesota Starvation Experiment

A clinical study aimed at understanding the physiological effects of severe dietary restriction, which revealed significant impacts of starvation on physical and psychological health.

Energy Density

The number of calories per gram of food, influencing the total caloric intake and nutrient quality of a diet.

Nutrigenomics

The study of the interaction between nutrition and genes, exploring how diet can influence health and disease risk through genetic pathways.

Personalized Nutrition

A growing trend that tailors dietary recommendations to individual genetic profiles, metabolic responses, and lifestyle factors.

Total Energy Expenditure (TEE)

The total number of calories burned by an individual in a day, encompassing resting metabolic rate, thermic effect of food, and physical activity.

Adaptive Thermogenesis

The body’s adjustment in energy expenditure in response to changes in energy intake or environmental stressors, playing a role in body weight regulation.

Glycogen

A form of stored carbohydrates in the body, primarily found in the liver and muscle, which serves as a quick energy source.

Energy Balance

The relationship between calories consumed and calories expended, crucial for maintaining, losing or gaining weight.

Nutrient Density

A measure of the vitamins and minerals a food provides relative to its calorie content; nutrient-dense foods provide more nutrition for fewer calories.

Fasting Syndrome

A condition arising from prolonged fasting or severe caloric restriction, leading to metabolic adaptations and potential health complications.

Bioavailability

The proportion of nutrients or bioactive compounds that are absorbed and utilized by the body; influenced by various factors including food preparation and matrix.