| Term | Definition |
|---|
| nutrients | biochemical substances in food that your body needs to grow, to repair itself, and to supply you with energy |
| TPN | total parenteral nutrition, Intravenous TPN solution typically contain sugar (dextrose), proteins (amino acids), electrolytes (sodium potassium, chloride), and vitamins |
| calorie (kilocalorie) | unit of heat defined as the quantity of heat required to raise the temperature of 1 gram of water by 1 degree centigrade at atmospheric pressure |
| macronutrients | A chemical substance that an organism must obtain in relatively large amounts, Carbohydrates, fats, and proteins, which are necessary for building and maintaining body tissues and providing energy for daily activities |
| micronutrients | vitamins and minerals, these are nutrients that are required in small amounts. the 4 most commn are calcium, iron, zinc, potassium. |
| trace elements | elements that make up less than 0.01% of your body mass, elements found in small amounts in body, but need 2 survive. an example is iron. |
| carbohydrates | main source of energy for the body, A sugar (monosaccharide) or one of its dimers (disaccharides) or polymers (polysaccharides)., substances in food that consist of a single sugar molecule or of multiples of them in various forms. They provide the body with energy., compound made up of carbon, hydrogen, and oxygen atoms; major source of energy for the human body |
| fiber | indigestible substances in foods, made mostly of carbohydrate, A carbohydrate found in food that provides bulk but cannot be digested and helps keep bowel movements steady. |
| proteins | organic compounds composed mainly of carbon, hydrogen, oxygen, and nitrogen, complex molecules composed of on or more polypeptide chains made of amino acids and folded into specific three-dimensional shapes that determine protein function |
| complete proteins | Proteins that provide all of the essential amino acids in the necessary preparation from human tissue growth, maintenance, and nitrogen balance., Proteins containing all the essential amino acids; found only in soy and animal foods (meats and dairy products) |
| partially complete proteins | protein that contains less than the required amount of one or more essential amino acids; cannot alone support continued growth |
| incompleate proteins | in veggies and fruit, don't have all amino acids |
| positive nitrogen balance | a situation in which protein intake exceeds what is excreted, such as during periods of growth, recovery from illness, and pregnancy |
| negative nitrogen balance | a situation in which the body is breaking down more protein than its producing, during a time of illness or injury, Results in muscle wasting and decreased physical energy for movement and work. |
| fats | nutrient that stores energy, cushions organs, and helps the body absorb vitamins, High-energy nutrients that are composed of carbon, oxygen, and hydrogen and contain more than twice as much energy as an equal amount of carbohydrates. |
| adipose tissue | tissue that gives smoothness and contour to the body, contains fats for use as energy, and also acts as a protective cushion for the outer skin |
| satiety | The condition of being full or gratified beyond the point of satisfaction; surfeit. |
| saturated fats | fatty acid chains lack double bonds; therefore, the chains pack tightly, solid at room temp and bad fats, major source is animals |
| unsaturated fats | fatty acid chains contain some double bonds; therefore the chains do not pack tightly; liquid at room temp and considered good fats from a nutrional standpoint, major source is plants and some fish |
| MUFA | monounsaturated fats, Fatty acids with ONE double covalent bonds between the carbon atoms, a form of food fat that is referred to as a "good fat"; found in high amounts in olives, olive oil, canola oil, avocados, and most nuts |
| polyunsaturated fats | polyunsaturated fats, Fatty acids with MULTIPLE double covalent bonds between the carbon atoms, 1) several double bonds 2) kinks at double bonds 3) liquid at room temp 4) origin->plants 5) healthier 6) e.g. peanut oil, canola oil |
| vitamins | organic compounds that help regulate many vital body processes, including the digestion, absorption, and metabolism of other nutrients, essential nutrients that do not yield energy, but that are required for growth and proper functioning of the body |
| proliferation | rapid growth; spread; multiplication |
| epithelium | the tissue or cellular membrane that covers all free surfaces of the body |
| DRI | Dietary Reference Intake – standards for recommended dietary intakes |
| vitamin A | fat soluble, helps with skin/ vision and reproduction & makes white blood cells, sources= dairy, liver, dark fruits and vegies |
| vitamin D | a fat-soluble vitamin that prevents rickets, promotes absorption of calcium and phosphorus in the intestine; needed for strong bones and teeth; found in fish oils, milk, fish, sunlight, egg |
| Vitamin E | a fat-soluble vitamin that is essential for normal reproduction, aids in maintenance of red blood cells, vitamin A, and fats. SOURCES: margarine, veg oils, wheat germ, whole grains, legumes, green leafy veggies |
| Vitamin K | a fat-soluble vitamin that helps in the clotting of blood, aids in blood clotting. SOURCES: green leafy veggies, potatoes, liver, made by intenstinal bacteria |
| Vitamin B1 | Thiamin; water soluble; glucose metabolism - energy production; nervous system; depression; Beri-Beriimpt .for neuronal health, |
| beriberi | avitaminosis caused by lack of thiamine (vitamin B1), a neurologic illness characterized by dementia and ataxia caused by deficiency of vitamin B-1 (thiamin) |
| Vitamin B2 | Riboflavin; water soluble; oxidative enzymes; energy production - protein; light destroys it; deficiency - cracks in mouth, helps the skin stay healthy- found in milk and cereal, whole grains, cheese, meat,eggs, fish and chicken. |
| vitamin B3 | niacin; deficiency=pellagra (4 D's: dirrhea, dermatitis, demintia, and death), Niacin, regulates energy metabolism, good physical& mental health, skin, tongue, digestive system |
| vitamin B12 | Cyanocobalamin, an essential vitamin found in animal products that plays an important role in the production of red blood cells, meats; fish; poultry; shellfish; eggs; milk; cheese, Deficiency- Pernicious anemia, stunted growth |
| folic acid | Vitamin B9, neuaral tube defects could largely be prevented if pregnant women receive adequate amounts of what dietary supplement, Vitamin valuable in decreasing the incidence of birth defects increased during pregnancy?, folate (the anion form) are forms of the water-soluble Vitamin B9.Leafy vegetables such as spinach, turnip greens, lettuces.is needed to synthesize DNA bases , erythropoiesis.Lack causes megaloblastic anemia which is characterized by large immature RBCs. |
| vitamin C | helps heal wounds faster and mend broken bones, it also helps resist infections such as a common cold., acts as the glue that holds cells together; strengths blood vessel walls; helps wounds heal; helps bones grow; strengthens resistance to infection but does not cure colds; an antioxidant, Water Soluble- Deficiency: Scurvy, Atherosclerotic plaques, Anemia, Bleeding gums, poor would healing Toxicity: Diarrhea, Breakdown of RBC, Kidney Stones. |
| minerals | inorganic substances that the body cannot manufacture but that act as catalysts, regulating many vital body processes |
| calcium | Ca, A mineral that is essential for bone growth, teeth development, blood coagulation, and many other functions |
| iron | Fe, Ferrum, helps red blood cells carry oxygen, helps tissues use oxygen to release energy, supports normal immunity |
| potassium | K, helps build protein; maintains fluids; helps nerves communicate; helps muscles contract, found in - dairy products; poultry, meats, liver, fish; spinach, broccoli, peas; whole grains |
| iodine | I, A trace mineral that aids in the development and functioning of the throid gland |
| sodium | Na, a nutrient that helps control the amount of fluid in your body, needed for the regulation of water balance in cell and tissues and for transmission of nerve impulses |
| fluoride | F-, helps strengthen bones and teeth, a natural nutrient essential to the formation of healthy bones and teeth |
| digestion | the process by which the body breaks down food into small nutrient molecules, mechanical and chemical breakdown of food into molecules small enough for absorption; the second stage of food processing |
| mastication | chewing; breaks food down into smaller pieces, mixes it with saliva, and prepares it to be swallowed |
| deglutition | complex action involving over 22 muscles in th mouth, pharynx, and esophagus, coordinated by the swallowing center |
| bile | a digestive juice secreted by the liver and stored in the gallbladder |
| aspiration | Breathing fluid, food, vomitus, or an object into the lungs |
| hematocrit | blood test to measure the volume of red blood cells withing the total volume of blood |
| hemoglobin | noun; the iron-containing pigment in red blood cells of vertebrates, consisting of about 6% heme and 94% globin; carries oxygen from lungs to body tissues and carries carbon dioxide from tissues to lungs, Male 13-18 gm/dl Female 12-16 gm/dl |
| albumin | the lab value that monitors the amount of this substance produced in the liver, and therefore a test of hepatic function. liver disease decreases the production of this substance and levels will fall |
| albumin | most abundant plasma protein, 60% of the total protein, made by the liver, plays an important role in osmotic balance, contributes to the viscosity of blood, transportation of lipids/hormones/calcium..., and helps to maintain pH |
| prealbumin | a carrier protein (for retinol-binding protein) with a half-life of 2-3 days. this is sensitive to sudden demands on protein synthesis and thus is used in the hospital., Extremely short half-life, highly sensitive indicator; short so it indicates recent protein nutriture/feeding, Very sensitive, specific marker of nutrition status, Other names: transthyretin, thyroxine binding protein |
| bmr | Basal Metabolic Rate: amount of energy expended while at rest in a neutrally temperate enviroment, the higher your BMr the more calories you burnn, younger people tend to have higher BMR, people who have more muscle mass have higher BMR |
| aha | American Heart Association |
| dysphagia | condition in which swallowing is difficult or painful |
| phytates | chemicals that impair Fe absorption; binding factors found in legumes, rice and whole grains |
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