What is Nutrition

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What is Nutrition
2014-03-09 17:11:00

What is nutrition
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  1. The science that studies how nutrients and compounds in foods nourish the body and affect body functions and overall health.
  2. Compounds in foods that sustain body processes. There are six classes of nutrients: Carbohydrates, fats (lipids), proteins, vitamins, minerals, and water
  3. Describing compounds that contain carbon and carbon-carbon bonds.
  4. Describing compounds that do not contain carbon.
  5. Nutrients that must be consumed from foods because they cannot be made in the body in sufficient quantities to meet its needs and support health.
    essential [nutrients]
  6. Nutrients that can be made in sufficient quantities in the body to meet the body's requirements and support health
    nonessential nutrients
  7. The capacity to do work.
  8. A compound that is broken down to produce energy for working muscles and other tissues.
    Adenosine Triphosphate (ATP)
  9. The three nutrients that provide energy to the body to fuel physiological functions: carbohydrates, lipids, and protein.
    Energy-yielding Nutrients
  10. The amount of energy required to raise the temperature of 1 kilogram of water 1 degree centigrade; used to express the measurement of energy in foods; 1 kilocalorie is equal to 1,000 calories
  11. Organic nutrients, including the energy-containing carbohydrates, lipids, proteins, and water that the body needs in large amounts.
  12. Essential nutrients the body needs in smaller amounts: vitamins and minerals.
  13. Proteins in living cells that act as catalysts and control chemical reactions.
  14. Substances, such as vitamins or minerals, that facilitate the activity of enzymes.
  15. The ability to dissolve into another substance.
  16. Vitamins that dissolve in water; they generally cannot be stored in the body and must be consumed daily.
    water-soluble vitamins
  17. Vitamins that dissolve in fat and can be stored in the body.
    fat-soluble vitamins
  18. Minerals found in the body in amounts greater than 5 grams; also referred to as macrominerals.
    Major minerals
  19. Minerals found in the body in amounts less than 5 grams; also referred to as microminerals.
    Trace minerals
  20. A process used by scientists to gather and test information for the sake of generating sound research findings.
    Scientific method
  21. A condition that results when the body does not receive the right amount of essential nutrients to maintain health; overnourished and undernourished are forms.
  22. A condition in which the individual lacks sufficient energy or is deficient in quality or quantity of essential nutrients.
  23. The condition of having consumed excess energy or nutrients.
  24. A health professional who is a food and nutrition expert; Obtains a college degree in nutrition from an Academy of Nutrition and Dietetics-accredited program, and pass a national exam.
    Registered Dietitian
  25. A set of disease prevention and health promotion objectives for Americans to meet during the second decade of the twenty-first century
    Healthy People 2020
  26. The processing of genetic information to create a specific protein.
    Gene expression
  27. A field of study of the relationship between genes, gene expression, and nutrition
    Nutritional genomics
  28. Foods that may provide additional health benefits beyond the basic nutrient value.
    Functional foods
  29. Nonnutritive plant compounds, found in fruits and vegetables, that may play a role in fighting chronic diseases.
  30. Nonnutritive animal compounds that play a role in fighting chronic diseases.