Health and Wellness

Nutrition

Chapter 8

 

 

Terminology Review:

 

1. Nutrition- The science of food and how the body uses it in health and disease.

 

2. Essential nutrients - Vitamins, minerals, some amino acids, linoleic acid, water, and other

            substances the body must obtain from food because it can’t manufacture them in sufficient

            quantity for its physiological needs.

 

     3.  Digestion - Process of breaking down foods in the gastrointestinal tract into nutrients the

          body can absorb.

 

4. Macronutrients- Essential nutrients required by the body in relatively large amounts.

 

5. Micronutrients- Essential nutrients required by the body in minute amounts.

 

6. Kcalorie - Unit of fuel potential in a food.  One kcalorie represents the amount of heat needed to raise the temperature of 1 kilogram of water 1 C.

 

7. Protein- An essential nutrient; a compound made of amino acids that contains carbon, hydrogen, oxygen, and nitrogen

 

8. Amino acids - The components of proteins used to build muscle and other tissue.

 

      9.  Legumes - Vegetables such as peas and beans that are high in fiber and are also important

           sources of protein.

 

      10.  Saturated fat- A fat with no carbon-carbon double bonds; usually solid at room

      temperature.

 

11.    Monounsaturated fat - A fat with one carbon- carbon double bond; liquid at room

temperature.

 

12.    Polyunsaturated fat – A fat containing two or more carbon-carbon double bonds; liquid at room temperature.

 

13.     Hydrogenation - A process by which liquid oils are turned into solid fats; used to extend

             the shelf life of certain foods.

 

14.    Cholesterol – A waxy substance found in the blood and cells and needed for cell and cell membranes, vitamin D, and hormone synthesis.

 

 

15.    Low-density lipoprotein-  (LDL)- Blood fat that transports cholesterol to organs and tissues; excess amounts result in the accumulation of fatty deposits on artery walls.

 

16.    High-density lipoprotein – (HDL) – Blood fat that helps transport cholesterol out of the arteries, thereby protecting against heart disease.

 

17.    Omega-3 fatty acids - Polyunsaturated fatty acids commonly found in fish oils that

are beneficial to cardiovascular health; the endmost double bond occurs three carbons from the end of the fatty acid chain

    

18.    Carbohydrate- An essential nutrient; sugars, starches, and dietary fiber are all carbohydrates.

   

      19.  Glucose- A simple sugar that is the body’s basic fuel

   

      20.  Glycogen- An animal starch stored in the liver and muscles

   

21.     Whole Grain- The entire edible portion of a grain such as wheat, rice, or oats, including the germ, endosperm, and brain. During milling or processing, parts of the grain are removed often leaving just the endosperm.

 

     22.  Glycemic Index- A measure of how the ingestion of a particular food affects blood glucose levels.

 

     23.  Dietary Fiber- Nondigestible carbohydrates and lignin that are intact in plants.

 

     24.  Functional Fiber- Nondigestible carbohydrates either isolated from natural sources or synthesized; these may be added to foods and dietary supplements.

 

     25.  Total Fiber- The total amount of dietary fiber and functional fiber in the diet.

 

     26.  Soluble (viscous) Fiber- Fiber that dissolves in water or broken down by bacteria in the large intestine.

 

     27.  Insoluble Fiber- Fiber that does not dissolve in water and is not broken down by bacteria in the large intestine.

 

     28.  Diverticulitis-A digestive disorder in which abnormal pouches form in the walls of the intestines and become inflamed.

 

     29.  Vitamins- Organic substances needed in small amounts to help promote and regulate chemical reactions and processes in the body.

   

     30.  Antioxidants - Substances that inhibit reactions promoted by oxygen, usually by reacting

           with it themselves, and thus offer protection from the damaging effects of oxidation.

 

     31.  Minerals – Inorganic compounds needed in small amounts for regulation, growth, and maintenance of body tissues and functions.

 

    32.  Anemia - A deficiency in the oxygen-carrying material in the red blood cells.

 

   33.  Osteoporosis - A condition in which the bones become extremely thin and brittle.

 

   34.  Free Radical – An electron-seeking compound that can react with fats, proteins, and DNA, damaging cell membranes and mutating genes in its search for             electrons, produced through chemical reactions in the body and by exposure to environmental factors such as sunlight and tobacco smoke.

 

   35.  Phytochemical – A naturally occurring substance found in plant foods that may help prevent and treat chronic diseases such as heart disease, and cancer;               phyto means plant.

 

   36.  RDAS - Amounts of certain nutrients considered adequate to meet the needs of most healthy people.

 

    37.  My Pyramid - Food group plan that provides practical advice to ensure balanced intake of the essential nutrients.

 

    38.  Daily Values – A simplified version of the RDAs used on food labels; also included are values for nutrients with no established RDA.

 

     39.  Vegan – A vegetarian who eats no animal products at all.                       

 

     40.  Partial vegetarian, Semivegetarians, or pescovegetarian – A vegetarian who includes eggs, dairy products, and small amounts of poultry and seafood.

 

      41.  Lactovegetarians - Vegetarians who include milk and cheese products in their diet.

 

      42. Vegans - Vegetarians who eat no animal products at all.

 

      43.   Pathogen – A microorganism that causes disease.

 

     44.  Food Irradiation – The treatment of food with gamma rays, x-rays, or high-voltage electrons to kill potentially harmful pathogens and increase shelf life.

 

     45. Organic – A designation applied to foods grown and produced according to strict guidelines limiting the use of pesticides, nonorganic ingredients,                           hormones, antibiotics, genetic engineering, irradiation, and other practices.