HUN 1201 FSU test 1
5 reasons why we eat what we eat - ANS-Personal preference, habit, ethnic heritage or
tradition, social interactions, availability/convenience/ economy
Functional foods - ANS-foods that have a potentially beneficial effect on health when
consumed as part of a varied diet on a regular basis at effective levels
phytochemicals - ANS-non nutrient compounds found in plants. some phytochemical
have biological activity in the body.
energy - ANS-the capacity to do work. The energy in food is chemical energy. The body
can convert this chemical energy to mechanical, electrical, or heat energy
nutrients - ANS-chemical substances obtained from food and used in the body to
provide energy, structural materials, and regulating gents to support growth,
maintenance, and repair of the body's tissues. Nutrients may also reduce the risks of
some diseases.
inorganic - ANS-not containing carbon or pertaining to living organisms. The two
classes of nutrients that are inorganic are minerals and water
organic - ANS-in chem, substances or molecules containing carbon-carbon bonds or
carbon-hydrogen bones that are characteristic of living organisms. The four classes of
nutrients that are organic are carbohydrates, lipids, proteins, and vitamins
essential nutrients - ANS-nutrients a person must obtain from food because the body
cannot make them for itself in sufficient quantity to meet physiological needs; also called
indispensable nutrients. About 40 nutrients are currently know to be essential for human
beings.
ethnic foods - ANS-food associated with particular culture
cultural competence - ANS-having an awareness and acceptance of cultures and the
ability to interact effectively with people of diverse cultures
functional food - ANS-foods that have a potentially beneficial effect on health when
consumed as part of a varied diet on a regular basis at effective levels
,photochemicals - ANS-nonutreint compounds found in plants. Some phytochemical
have biological activity in the body.
energy - ANS-the capacity to do work. The energy in food is chemical energy. The body
can convert this chemical energy to mechanical, electrical, or heat energy
nutreints - ANS-chemical substances obtained from food and used in the body to
provide energy, structural materials, and regulating agents to support growth,
maintenance , and repair of the body's tissues. Nutrients may also reduce the risk of
some diseases.
inorganic - ANS-not containing carbon or pertaining to living organisms. The two
classics of nutrients that are inorganic are minerals and water
organic - ANS-in chem, substances or molecules containing carbon-carbon bones are
carbon-hydrogen bonds that are characteristics of living organisms. the four classes of
nutrients that are organic are carbohydrates, lipids, proteins, and vitamins
essential nutreints - ANS-nutrients a person must obtain from food because the body
cannot make them for itself in he sufficient quantity to meet physiological needs, also
called indispensable nutrients
energy yielding nutrients - ANS-the nutrients that break down to yield energy the body
can use
-carbohydrates
-fat
- protien
calories - ANS-a measure of heat. energy needed to raise 1 g of water 1 degree celsius.
energy from food is measured in Kcals
energy density - ANS-a measure of the energy a food provides relative to the weight of
the food (kcalroies per gram)
yields 4 kcals/g - ANS-carbohydrates
yields 9kcals/g - ANS-fats
yields 4kcal/g - ANS-protien
, vitamins - ANS-organic essential nutrients required in small amount by the body for
health
minerals - ANS-inorganic elements, Some minerals are essential nutrients required in
small amounts by the body for health
genome - ANS-the complete set of genetic material (DNA) in an organism or a cell. The
study of genomes is called geonomics
nutritional genomics - ANS-the science of how nutrients affect the activities of genes
(nutrigenomics) and how genes affect the interactions between diet and disease
(nutrigenetics)
anecdote - ANS-personal account of an experience or event
Dietary reference intake - ANS-a set of nutrient intake values for healthy people in the
united states and Canada. These values are used for planning and assessing diets and
include
-estimated average requirements (EAR)
-Recommended Dietary Allowances (RDA)
-Adequate intakes (AI)
- tolerable upper intake levels (UL)
requirement - ANS-the lowest continuing intake of nutrient that will maintain a specified
criterion of adequacy
Estimated Average Requirement (EAR) - ANS-teh average dialy amount of a nutrient
that will maintain a specific biochemical or physiological function in half the healthy
people of a given age and gender group
Recommended Dietary Allowance (RDA) - ANS-the average daily amount of nutrient
considered adequate to meet the known nutrient needs of practically all healthy people;
a goal for dietary intake by individuals
deficient - ANS-inadequate, a nutrient amount that fails to meet the body's needs and
eventually results in deficiency symptoms
Adequate intake (AI) - ANS-The average daily amount of a nutrient that appears
sufficient to maintain a specified criterion; a value used as a guide for nutrient intake
when an RDA cannot be determined
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