Nutrition Basics

These flashcards cover key concepts and terms in nutrition, as outlined in the lecture notes.

Nutrient Density

The amount of nutrients per calorie in a food.

The six classes of nutrients

Carbohydrates, Proteins, Fats, Vitamins, Minerals, Water.

Basal Metabolic Rate (BMR)

The amount of energy expended while at rest in a neutrally temperate environment.

Food Insecurity

Limited or uncertain availability of nutritionally adequate and safe foods.

Caloric Surplus

Consuming more calories than the body expends.

Epidemiological Studies

Research examining the incidence and distribution of diseases in populations.

Hypothalamus

Part of the brain that regulates hunger and satiety.

Set Point Theory

The theory that body weight is regulated around a narrow range.

Leptin

A hormone produced by fat cells that helps to regulate energy balance by inhibiting hunger.

Thermogenesis

The process of heat production in organisms.

Micronutrients

Essential nutrients required by the body in minute amounts, including vitamins and minerals.

Caloric Restriction

Limiting calorie intake to improve health and longevity.

Intuitive Eating

An approach to health and nutrition that encourages individuals to listen to their body’s signals and eat based on hunger and satiety cues.

Eating Competence

The ability to enjoy eating, regulate food intake and preferences without anxiety.

Body Mass Index (BMI)

A measure of body fat based on height and weight.

Processed Foods

Foods that have been altered from their original form for safety reasons or convenience.

EAT-Lancet Commission

A commission aiming to provide global dietary guidelines for health and sustainability.

Registered Dietitian Nutritionist (RDN)

A health professional who has completed specialized education and supervised practice in nutrition.

Glycogen

The storage form of glucose in animals, primarily found in liver and muscle cells.

Diet Cycle

A pattern of dieting that includes restriction, deprivation, overeating, and guilt.

Functional Foods

Foods that have a positive effect on health beyond basic nutrition.

Nutrient Density Calculation

Divide the amount of a nutrient in a serving of food by your daily calorie need to determine nutrient density.

Satter Eating Competence Model

A model that emphasizes positive eating attitudes, acceptance of food, internal regulation, and skills.

Whole Foods

Foods that are minimally processed and free from artificial ingredients.

Intervention Study

A study designed to evaluate the effects of a specific intervention on a particular outcome.

Food Labels

Labels that provide information about the nutritional content and ingredients of food.