Nutrition Foundations and Scientific Inquiry Study Guide

These flashcards cover key vocabulary and concepts related to nutrition from the first chapter of the study guide.

Nutrition

The scientific study of how food affects health, growth, and disease.

Hunger

A physiological drive triggered by the body's need for food.

Appetite

A psychological influence on food choices, shaped by external factors.

Satiety

The feeling of fullness that occurs after eating.

Chronic Diseases

Health conditions that develop slowly over time due to dietary habits.

Diabetes

A chronic condition characterized by high blood sugar levels.

Cancer

A disease where cells grow uncontrollably.

Osteoporosis

A condition where bones become weak and brittle.

Hypertension

High blood pressure that increases the risk of heart disease.

Essential Nutrients

Nutrients required for normal body function that must be obtained from the diet.

Carbohydrates

Nutrients that provide energy, primarily found in foods like grains and fruits.

Lipids (Fats)

Nutrients that provide energy and support cell growth.

Proteins

Nutrients essential for building and repairing tissues.

Vitamins

Organic compounds needed in small amounts for various body functions.

Minerals

Inorganic substances necessary for body functions like bone formation.

Water

Essential for hydration, nutrient transport, and body temperature regulation.

Calories

Units of energy provided by foods.

Energy-Yielding Nutrients

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

Kilocalorie (kcal)

A measure of energy in foods, used to quantify the energy content.

Phytochemicals

Chemicals found in plants that may provide health benefits.

Fiber

A type of carbohydrate that the body cannot digest.

Thiamine

A vitamin necessary for carbohydrate metabolism; deficiency leads to beriberi.

Niacin

A vitamin that helps in hormone manufacture and flushing harmful chemicals.

Vitamin B12

A vitamin essential for bone marrow function and neurological processes.

Vitamin C

A vitamin that prevents scurvy and promotes healing.

Vitamin D

A vitamin that is crucial for calcium absorption and bone health.

Folate

A vitamin that prevents neural tube defects in the developing fetus.

Deficiency Symptoms

Signs and symptoms resulting from a lack of essential nutrients.

Wet Beriberi

A condition characterized by loss of appetite and weakness due to thiamine deficiency.

Pellagra

A condition resulting from niacin deficiency, marked by skin reddening and diarrhea.

Scurvy

A disease caused by lack of vitamin C, leading to weak gums and slow wound healing.

Rickets

A disease in children caused by vitamin D deficiency, leading to bowed legs.

Osteomalacia

A condition in adults caused by vitamin D deficiency, characterized by muscle pain.

Essential Nutrient

A nutrient that cannot be synthesized by the body and must be obtained through diet.

Grams to Ounce Conversion

Conversion factor used in nutrition measurements, where 28.35 grams equals 1 ounce.

Ounces to Pound Conversion

Conversion where 16 ounces equals 1 pound.

Cups to Liter Conversion

Approximate conversion where 4 cups equals 1 liter.

Epidemiology

The study of how diseases affect the health and illness of populations.

Hypothesis

A proposed explanation made on the basis of limited evidence as a starting point.

Placebo

A substance with no therapeutic effect used as a control in testing new drugs.

Peer Review

The evaluation of scientific work by others in the same field before publication.

Meta-analysis

A statistical analysis that combines the results of multiple scientific studies.

Double-blind study

A study design where neither the participants nor the researchers know who receives treatment.

Acceptable Macronutrient Distribution Ranges (AMDR)

Ranges of intake for each macronutrient that are associated with reduced risk of chronic diseases.

Healthy People 2030

A public health initiative aimed at improving health over the next decade.

80-proof Alcohol

A beverage containing 40% alcohol by volume.

Binge Drinking

The consumption of excessive amounts of alcohol in a short period, posing health risks.

Nutrition Research

The process of studying how diet influences health and disease.

Dietary Recommendations

Guidelines intended to help individuals choose healthy foods.

Functional Foods

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

Food Fortification

The practice of adding micronutrients to food to prevent deficiencies.