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KIN 103 - Active Health > Chapter 9: Nutrition Definitions > Flashcards

Chapter 9: Nutrition Definitions Flashcards

(44 cards)

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1
Q

Nutrition

A

The science of food and how the body uses it in health and disease

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2
Q

Essential nutrients

A

Substances the body must get from food because it cannot manufacture them

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3
Q

6 examples of nutrients

A
  • Proteins
  • Fats
  • Carbohydrates
  • Vitamins
  • Minerals
  • Water
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4
Q

Digestion

A

The process of breaking down foods in the GI tract into compounds the body can absorb

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5
Q

Macronutrients

A

Essential nutrients required by the body in relatively large amounts

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6
Q

Micronutrients

A

Essential nutrients required by the body in relatively small amounts

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7
Q

Kilocalorie

A

A measure of energy content in food; 1 kcal represents the energy required to raise the temperature of 1 litre of water by 1 degree Celcius

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8
Q

Protein

A

An essential nutrient made of amino acids

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9
Q

Amino acids

A

The building blocks of proteins

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10
Q

Legumes

A

Vegetables such as peas and beans that are high in fibre and protein

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11
Q

Saturated fat

A

A fat with no C=C bonds, solid at room temperature

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12
Q

Monounsaturated fat

A

A fat with one C=C bond; liquid at room temperature

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13
Q

Polyunsaturated fat

A

A fat containing two or more C=C bonds, liquid at room temperature

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14
Q

Hydrogenation

A

Hydrogens are added to unsaturated fats, increasing saturation and turning oils into solid fats. Produces both trans and normal fatty acids

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15
Q

Trans fatty acid

A

A type of unsaturated fatty acid produced during hydrogenation

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16
Q

Cholesterol, and 3 functions

A

A waxy substance found in the blood and cells

  • Cell membranes
  • Vitamin D
  • Hormone synthesis
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17
Q

Low-density lipoprotein (LDL)

A

Blood fat that transports cholesterol to organs and tissues (bad)

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18
Q

High-density lipoproteins

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A

Blood fat that helps transport cholesterol out of arteries (good)

19
Q

3 examples of carbohydrates

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A
  • Sugars
  • Starches
  • Dietary fibre
20
Q

Glucose

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A

Simple sugar that acts as the body’s fuel

21
Q

Glycogen

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A

Animal starch stored in the liver and muscles

22
Q

Glycemic index

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A

A measure of how the ingestion of a particular food affects blood-glucose levels

23
Q

Functional fibre

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A

Non-digestible carbohydrates either isolated from natural sources or synthesised

24
Q

Dietary fibre

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A

Non-digestible carbohydrates and lignin that are intact in plants

25
Total fibre
The total amount of dietary and functional fibre in the diet
26
Soluble (viscous) fibre
Fibre that dissolves in water or is broken down by bacteria in the large intestine
27
Insoluble fibre
Fibre 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 intestine and become inflamed
29
Vitamins
Organic substances needed to help promote and regulate chemical reactions in the body
30
Antioxidant
A substance that protects against the breakdown of body constituents by free radicals
31
Minerals
Inorganic compounds needed for regulation, growth and maintenance of body tissues and functions
32
Anaemia
A deficiency in the oxygen-carrying material in the red blood cells
33
Osteoporosis
A condition in which the bones become thin and brittle
34
Free-radical
An electron-seeking compound that damages cells and mutates genes
35
Phytochemical
A naturally occurring substance found in plant foods that may help prevent and treat cancer and heart disease
36
Cruciferous vegetables, 5 examples
Vegetables of the cabbage family - Cabbage - Broccoli - Brussel sprouts - Kale - Cauliflower
37
4 nutrient standards covered by Dietary Reference Intakes (DRIs)
- Adequate Intake (AI) - Estimated Average Requirement (EAR) - Recommended Dietary Allowance (RDA) - Tolerable Upper Intake Level (UL)
38
Canada's Food Guide
A food-group plan that provides practical advice to ensure a balanced intake of the essential nutrients
39
Recommended Daily Allowances (RDAs)
Amounts of certain nutrients considered adequate to prevent deficiencies in healthy people
40
RDAs are going to be replaced by ____
Dietary Reference Intakes (DRIs)
41
Daily values
A simplified version of the RDAs used on food labels
42
Pathogen
Microorganism that causes disease
43
Food irradiation
The treatment of food with gamma rays, X-rays or high-voltage electrons to kill potential pathogens
44
Organic
A designation of food according to guidelines that limit use of pesticides, hormones, genetic engineering and non-organic ingrediants

KIN 103 - Active Health (6 decks)

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