Unit 1; Comprehensive Nutritional Sciences: Dietary Patterns, Energy Metrics, and Dietary Reference Intakes (DRIs)

A set of vocabulary flashcards covering basic nutrition terminology, energy values, macronutrients, micronutrients, and dietary standards from Lecture 1.

Dietary Patterns

Dietary choices made on a regular basis, which are influenced by food environment, culture/tradition, taste preference, and personal values.

Diets

The type of food a person eats and their dietary pattern (e.g., vegan, lactose-free).

Calories

The unit of energy used to sustain life and body functions, with food energy measured in kilocalories (kcal).

1 kcal

The amount of energy it takes to warm $1\,\text{kg}$ of water by $1\,^\circ\text{C}$.

Estimated Energy Requirement (EER)

A formula used to assess a person's energy needs to thrive, calculated based on sex, age, and life stage.

Measured Energy Expenditure

Methods used to assess energy expenditure directly or indirectly, such as indirect calorimetry and doubly labelled water.

Macronutrients

Nutrients needed in large amounts that provide energy (calories), serve as the foundation of eating patterns, and are broken down to provide micronutrients.

Carbohydrates (Energy Density)

$$4\,\text{kcal/g}$$

Fat (Energy Density)

$$9\,\text{kcal/g}$$

Protein (Energy Density)

$$4\,\text{kcal/g}$$

Alcohol (Energy Density)

$$7\,\text{kcal/g}$$

Micronutrients

Nutrients that do not provide energy, functioning in antioxidant roles, nerve/muscle action, and bone and blood composition.

Vitamins

Organic micronutrient molecules containing carbon ($\text{C}$) that are classified as either fat-soluble or water-soluble.

Minerals

Inorganic micronutrient molecules containing no carbon ($\text{C}$), including elements such as $\text{Fe}$, $\text{K}$, and $\text{Ca}$.

Trace Elements

Inorganic minerals needed in small quantities, exemplified by zinc ($\text{Zn}$), selenium ($\text{Se}$), and iodine ($\text{I}$).

Dietary Reference Intakes (DRIs)

A comprehensive set of nutrition reference values for healthy populations used to assess and plan diets, guide nutrition policies, create educational programs, and develop nutrition labels.