Chapter 1

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Author:
marioortega_med
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113461
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Chapter 1
Updated:
2011-11-02 16:31:18
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FON 241
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The Role of Nutrition in Our Health
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  1. The Plants and animals we consume.
    Food
  2. The scientific study of food and how it nourishes the body and influences health.
    Nutrition
  3. A disease characterized by a gradual onset and longt duration, with signs and symptoms that ar4e difficult to interpret, and which respond poorly to medical treatment.
    Chronic Disease
  4. A disease characterized by a gradual onset and long duration, with signs and symptoms that are difficult to interpret, and which respond poorly to medical treatment.
    Chronic Disease
  5. A Multidimensional, lifelong process that includes physical, emotional, and spiritual health.
    Wellness
  6. Chemical foundin foods that are critical to human growth and function.
    Nutrients
  7. A substance or nutrient that contains the element carbon.
    Organic
  8. A substance or nutrient that does not contain carbon.
    Inorganic
  9. Nutrients that provide energy.
    Carbohydrates (CHO), Lipids (FAT), Protein (PRO).
  10. Nutrients that the body requires in relatively large amounts to suport normal function and health. Carbohydrates, lipids, and proteins are macronutrients.
    Macronutrients
  11. The primary fuel source for the body, particularly for the brain and for physical exercise.
    Carbohydrates (CHO)
  12. How many kilocalories (kcal) does all the macronutrients have.
    • Carbohydrates (CHO) & Proteins (PRO) = 4 kcal
    • Alcohol = 7kcal
    • Lipids (FAT = 9kcal
  13. A diverse group of organic substances that are insoluble in water; includes triglycerides, phospholipids, and sterols.
    Lipids
  14. The only macronutrient that contains nitrogen; the basic building blocks of proteins are amino acids.
    Proteins (PRO)
  15. Organic compounds that assist in regulating physiologic processes.
    Vitamins
  16. Nutrients needed in relatively small amounts to support normal health and body functions. Vitamins and minerals are micronutrients.
    Micronutrients
  17. Vitamins that are not soluble in water but soluble in fat. These include vitamins A, D, E, and K.
    Fat-Soluble Vitamins
  18. Vitamins that are soluble in water. These include vitamin C and the B-vitamins.
    Water-Soluble Vitamins
  19. Inorganic substances that are not broken down during digestion and absorption and are not destroyed by heat or light. Minerals assist in the regulation of many body processes and are classified as major minerals or trace minerals.
    Minerals
  20. Minerals we need to consume in amounts of at least 100mg per day and of which the total amount in our bodies is at least 5g.
    Calcium, Phosphorus, Sodium, Potassium, Chloride, Magnesium, Sulfur
    Major Minerals
  21. Minerals we need to consume in amounts less than 100mg per day and of which the total amount in our bodies is less than 5g.
    Iron, Zinc, Copper, Manganese, Fluoride, Chromium, Molybdenum, Selenium, Iodine
    Trace Minerals
  22. A set of nutritional reference values for the United States and Canada that applies to healthy people.
    Dietary Reference Intakes (DRIs)
  23. The average daily nutrient intake level estimated to meet the requirement of half of the healthy indviduals in a particular life stage or gender group.
    Estimated Average Requirement (EAR)
  24. The average daliy nutrient intake level that meets the nutrient requirements of 97% to 98% of healthy individuals in a particular life stage and gender group.
    Recommended Dietary Allowance (RDA)
  25. A recommended average daily nutrient intake level based on observed or experimentally determined estimates ofr nutrient intake by a group of healthy people.
    Adequate Intake (AI)
  26. The highest average dailyt nutrient intake level likely to pose no risk of adverse health effects to almost all individuals in a particular life stage and gender group.
    Tolerable Upper Intake Level (UL)
  27. AMDR for Carbohydrates (CHO), Lipids (FAT), Protein (PRO)
    • Carbohydrtes (CHO) = 45-65%
    • Lipid (FAT) = 20-35%
    • Protein (PRO) = 10-35%

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