Chapter 22: Nutrition Hot Topics And Controversies Flashcards
(44 cards)
Organic Foods
Any food product that is certified organic by the United States Department of Agriculture and, therefore, meets certain criteria for agricultural and animal-husbandry practices.
Conventional Foods
Any food product that comes from the intensive agricultural and animal-husbandry methods employed in the United States (e.g., heavy pesticide use and concentrated animal feedlots).
Concentrate Feed
Feed that provides highly concentrated sources of nutrients and supplementation to livestock.
Colloquialism
The use of ordinary or familiar words or phrases.
Secondary Metabolites
Natural compounds produced by bacteria, fungi, or plants, which are not directly involved in the normal growth, development, or reproduction of the organism.
Polyphenols
Class of natural chemicals found abundantly in plants that have unique biological effects when consumed.
Persistent Organic Pollutants (POPs)
A hazardous natural chemical compound that is resistant to biodegradation and thus remains in the environment for a long time.
Alpha-Linolenic Acid (ALA)
An essential omega-3 fatty acid that is converted into EPA and DHA within the body, albeit in limited amounts.
Grass-Fed and Finished
Refers to animals that have been raised in an ecologically appropriate way; allowed to forage and graze on pasture throughout life.
Lutein
A carotenoid that plays an important role within the human brain and retina as an antioxidant.
Genetically Modified Organisms (GMOs)
Any organism whose genetic material has been altered using genetic engineering techniques (e.g., bacteria-mediated recombination)
Acrylamide
An extremely hazardous chemical that can be produced by the cooking of starchy foods (e.g., French fries).
Wheat Allergy
A food allergy to wheat.
Celiac Disease
An autoimmune disorder where the protein gluten causes the body to mount an immune response, which leads to damage to the small intestine.
Non-Celiac Gluten Sensitivity
A clinical condition induced by the ingestion of gluten leading to intestinal and/or extraintestinal symptoms that improve once the gluten-containing foodstuff is removed from the diet and celiac disease and wheat allergy have been excluded.
Fermentable, Oligo-, Di-, Monosaccharides, and Polyols (FODMAPs)
Naturally occurring short-chain carbohydrates poorly absorbed in the small intestine.
Intestinal Permeability
Term describing the control of material passing from inside the small intestine to the rest of the body, also known as leaky gut.
Zonulin
A product that modulates the permeability of tight junctions between cells of the small intestine.
Lipopolysaccharides (LPS)
An endotoxin produced by gram-negative bacteria that elicit an inflammatory response if absorbed into circulation from the gastrointestinal tract.
Whole-Meal Grains
A cereal grain or pseudograin that contains the endosperm, germ, and bran.
Pseudograins
Grass seeds used in the same way as true cereal grains, often serving as a replacement (e.g., ground into flour or consumed as porridge) – examples include amaranth, buckwheat, and quinoa.
High Fructose Corn Syrup (HFCS)
A sweetener made from the enzymatic conversion of corn starch into glucose and fructose.
Phosphofructokinase
The enzyme that turns fructose 6-phosphate to fructose 1, 6-bisphosphate, a key regulatory step in the glycolytic pathway.
De Novo Lipogenesis (DNL)
The process by which fatty acids are synthesized from other compounds (e.g., glucose) within the liver.
