Nutrition CH 2

Created by alexbh04 

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nutrient density

characteristic used to determine nutritional quality by comparing its vitamin or mineral content with the amount of calories it provides

energy density

measurement that describes the calorie content of a food; determined by comparing the calorie content with the weight of the food; food rich in calories but weighs little is energy dense ex nuts

nutritional state

determined by measurements of nutrients and their by-products on blood and urine

malnutrition

failing health resulting from long standing practices that do not coincide with nutritional needs

overnutrition

state in which nutritional intake exceeds the body's needs

undernutrition

failing health that results from long standing dietary intake that does not meet nutritional needs

desirable nutrition

state when body tissues have enough of the nutrient to support normal metabolic functions as well as surplus that can be used in time of need

subclinical

stage of a disease not severe enough to produce outward symptoms

anthropometric assessment

measurements of height, weight, skin fold thickness, and body circumference

biochemical assessment

measurements of biochemical functions related to a nutrients function

clinical assessment

examination of skin, eyes, tongue, hair loss, sense of touch, ability to cough and walk

dietary assessment

estimation of typical food choices relying on ones usual food intake or intake from the previous days

economic assessment

estimation of the ability of a person to purchase, transport, and cook food

heart attack

rapid fall in heart nutrition caused by reduced blood flow through the hearts vessels; vessels become blocked by cholesterol and other materials

Dietary reference intakes

term that describes nutrient needs

recommended dietary allowance RDA

recommended amount of a nutrient based on meeting the needs of nearly all (97%) of individuals in a particular age and gender group

adequate intake AI

used to set standards when there is no RDA; derived from the dietary intakes of people that appear to maintain nutritional health

estimated energy requirement EER

takes into account age, gender, height, weight, and physical activity to estimate ones calorie needs

tolerable upper intake level UL

highest amount of nutrient unlikely to cause adverse health effects in the long run

daily value DV

generic standard on food labels set to the highest RDA value in various age categories for a specific nutrient

scurvy

deficiency disease that results after a few weeks or months of a diet lacking vitamin C; bleeding on skin is an early sign

epidemiology

study of how disease rates vary among different population groups

animal model

study of disease in animals that duplicates human disease; used to understand more about human disease

food labels include...

product name, name and address of manufacturer, amount of product in package, ingredients listed in descending order by weight

good source

serving of the food contains 10-19% of daily value

low source

serving of the food contains less than 5% daily value

high source

contains 20% or more of the daily value

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