chapter 1-5
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Created by:
misslenanguyen on May 23, 2011
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26 terms
Terms | Definitions |
|---|---|
 nutrition | the study of foods,their nutrients and other chemical constituents and the effects that food constituents have on health |
| food security | access at all times to sufficient supply of safe nutritious food |
| food insecurity | limited or uncertain availability of safe nutritious foods, or the ability to get them in socially acceptable ways |
| nutrition concept 1 | food is a basic need of humans |
| nutrition concept two | foods provide energy nutrients and other substances needed for growth and health |
| six categories of nutrients | carbohydrates, proteins, fats, vitamins minerals and water |
| antioxidants | chemical substances that prevent or repair damage to cells caused by exposure to oxidizing agents |
| essential nutrients | substances require for normal growth and health that the body can generally not produce or not produce in sufficient amounts |
| nonessentials nutrients | nutrients that require for normal growth and health that the body can manufacture in sufficient quantities from others components of the diet |
| RDA | recommended dietary allowances -are levels of essential nutrient intake judged to be adequate to meet the known nutrient needs of practically all healthy persons while decreasing the risk of certain chronic diseases |
| DRI | dietary reference intakes - new nutrient intake standards for healthy people |
| nutrition concept 3 | health problems related to nutrition originate within cells |
| nutrition concept 4 | poor nutrition can result from both inadequate and excessive levels of nutrient intake |
| nutrition concept 5 | humans have adaptive mechanisms for managing fluctuation in nutrient intake |
| nutrition concept 6 | malnutrition can result from poor diets and from disease states, genetic factors or combination of these factors |
| nutrition concept 7 | some groups of people are at higher risk of becoming inadequately nourished than others |
| nutriton concept 8 | poor nutrition can influence the development of certain chronic diseases |
| nutrition concept 9 | adequacy variety, and balance are key characteristics of a healthy diet |
| energy dense | foods that provide relatively high levels of calories per unit of food |
| empty calorie food | foods that provide an excess of energy or calories in relation to nutrients |
| nutrition dense food | foods that contain relatively high amounts of nutrients compared to their calorie value |
| nutrition concept 10 | there are no good or bad foods |
| dietary connections with heart diseases | high saturated and trans fat and cholesterol intakes ;low vegetables fruit and whole grains intakes excessive body fats |
| dietary connections with cancer | low vegetable fruits intakes excessive body fats and alcohol intake regular consumption of processed meat |
| dietary connection with stroke | low vegetables and fruit intake excessive alcohol intake high animal fat diets |
| dietary connections with diabetes | excessive body fat, low vegetables and fruit intake |
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