Rasmussen Nutrition Exam 2 Latest Update 100% Correct

Rasmussen Nutrition Exam 2 Latest Update 100% Correct Nutrigenomics The study of the effects of nutrients and other bioactive substances found in food on genes, body proteins, and metabolites Nutrigenetics The study of the effect of an individual's particular genetic make-up on metabolic and physiologic functions, including nutrient requirements and risk of certain diseases. Homeostasis State of dynamic equilibrium within the body's internal environment, a balance achieved through the control of various interrelated physiologic mechanisms. Nutrition The sum of the processes involved in taking in food, releasing the nutrients it contains, and assimilating and using these nutrients to provide energy and maintain body tissue. Nutrition Science The body of scientific knowledge developed through controlled research that relates to all aspects of nutrition—national, international, community, and clinical. Dietetics The science related to the nutritional planning and preparation of foods and diets. registered dietitian (RD) or registered dietitian nutritionist (RDN) A health professional who has completed an accredited academic program and a minimum of 1200 hours of postbaccalaureate-supervised practice and has passed the National Registration Examination for Dietitians administered by the Commission on Dietetic Registration of the Academy of Nutrition and Dietetics. Public health nutritionist A health professional who has completed an academic program in nutrition and a graduate degree (MPH or DrPH) in a school of public health accredited by the Council on Education for Public Health, and supervises the nutrition component of public health programs in county, state, national, or international community settings. Nutrients Substances in food that are essential for energy, growth, normal body function, and maintenance of life. Essential nutrients Substances that cannot be made by the body and must be supplied in food. These include essential fatty acids, essential amino acids for making protein, vitamins, and minerals. Macronutrients The three energy-yielding nutrients: carbohydrate, fat, and protein. carbohydrate Nutrient class that includes starch, sugar, and fiber; starch should be the major source of energy in the diet; sugar and starch have a fuel factor of 4 kcal/g; fiber is an indigestible form of carbohydrate. Fat Nutrient providing a concentrated form of energy (yields 9 kcal/g); stored in the body as adipose tissue as an energy reserve; supplies essential fatty acids in the diet. Protein Nutrient that contains nitrogen and essential amino acids; amino acids serve as building blocks for forming body tissues, enzymes, and hormones; fuel factor is 4 kcal/g. Micronutrients The two classes of non-energy-yielding elements and compounds—minerals and vitamins; these nutrients regulate and control cell metabolism and are components of specialized body structures. Metabolism The sum of all the biochemical and physiologic processes by which the body grows and maintains itself (anabolism), breaks down and reshapes tissue (catabolism), and transforms energy to do its work. Products of these reactions are called metabolites. Fuel factors The number of kcalories that 1 g of a nutrient yields when completely oxidized; the fuel factor is 4 for carbohydrate and protein, 9 for fat, and 7 for alcohol. Fuel factors are used in computing the energy values of foods and diets (e.g., 10 g of fat yields 90 kcal). Overweight A body weight above the average weight for a person of that sex and body height; this measurement does not distinguish between body fat and body muscle. Hypertension Medical term to describe high blood pressure; dietary and lifestyle interventions can help to lower blood pressure and reduce dependence on antihypertensive medications. Obese An excessive accumulation of fat Type 2 diabetes A form of diabetes mellitus usually occurring in middle or older age; results from impaired insulin secretion or body resistance to insulin action resulting in elevated blood glucose levels; often associated with overweight or obesity and a sedentary life style. Energy dense Term used to describe the relative kcalorie content of a particular food; an energy-dense food may also be nutrient dense if it is a good source of essential nutrients. Kilocalorie The general term calorie refers