Week 1_Does diet really matter? (p. 1 -11) Flashcards
(26 cards)
Nutrition (Term)
The science of foods and their components, including the relationships to health and disease; processes within the body; and the social, economic, cultural, and psychological implications of eating.
Factors that affect food choices
ENVIRONMENT: the economic, environment, lifestyle, cultural beliefs & traditions, religious beliefs & traditions SENSORY: flavor, texture, appearance COGNITIVE: learned habits, social factors, emotional needs, nutrition and health beliefs, advertising HEALTH STATUS: restrictions, decline in taste sensitivity, age, gender GENETICS: taste sensitivity, preference for sweets, avoidance of bitter, fat tooth.
Flavor (Term)
The collective experience that describes both taste and smell.
Umami (Term)
Japanese term describing a delicious meaty or savory sensation. Chemically, this taste detects the presence of glutamate.
The American Dietetic Association
Changed its name to the Academy of Nutrition and Dietetics
Obesogenic Environment (Term)
Circumstances in which a person lives, works, and plays in a way that promotes the overconsumption of calories and discourages physical activity and calorie expenditure.
Nutrients (Term)
Any substances in food that the body can use to obtain energy, synthesize tissues, or regulate functions.
Essential Nutrients (Term)
Substances that must be obtained in the diet because the body either cannot make them or cannot make adequate amounts of them.
Phytochemicals (Term)
Substances in plants that may possess health-protective effects, even though they are not essential for life. (Plant chemicals with antioxidant activity)
Antioxidant (Term)
A substance that combines with or otherwise neutralizes a free radical, thus preventing oxidative damage to cells and tissues.
Macronutrients (Term)
Nutrients, such as carbohydrate, fat or protein, that are needed in relatively large amounts in the diet.
Micronutrients (Term)
Nutrients, such as vitamins and minerals, that are needed in relatively small amounts in the diet.
Organic (Term)
In chemistry, an compound that contains carbon, except carbon oxides and sulfides and metal carbonates. The term is also used to denote crops that are grown without synthetic fertilizers or chemicals.
The Classes of Nutrients Are?
Water, Minerals, Proteins, Carbohydrates, Vitamins, & Lipids
Carbohydrates (Term)
Compounds, including sugars, starches, and dietary fibers, that usually have the general formula (ch2o)n, where ānā represents the number of ch2o units in the molecule. Carbs are a major source of energy for body functions.
Circulation (Term)
Movement of substances through vessels of the cardiovascular or lymphatic system.
Lipids (Term)
A group of fat-soluble compounds that include triglycerides, sterols, and phospolipids.
Triglycerides (Term)
Fats composed of three fatty acid chains linked to a glycerol molecule.
Hormones (Term)
Chemical messengers that are secreted into the blood by one tissue and act on cells in another part of the body.
Proteins (Term)
Large, complex compounds consisting of many amino acids connected in varying sequences and forming unique shapes.
Amino Acids (Term)
Organic compounds that function as the building blocks of protein.
Legumes (Term)
A family of plants with edible seed pods, such as peas, beans, lentils, and soybean: also called pulses.
Vitamins (Term)
Organic compounds necessary for reproduction, growth, and maintenance of the body. Vitamins are required in miniscule amounts.
Minerals
Simple inorganic substances with at least 16 essential to health.
