nutrition
the science of foods and the nutrients and other substances they contain, and of their actions within the body. The social, economic, cultural and psychological implications of food and eating
foods
products derived from plants or animals that can be taken into the body to yield energy and nutrients for the maintenance of life and the grown and repair of tissues
diet
the foods and beverages a person eats and drinks
functional foods
foods that contain physiologically active compounds that provides health benefits beyond their nutrient contributions; sometimes called designer foods
phytochemicals
nonnutrient compounds found in plant derived foods that have biological activity in the body
energy
the capacity to do work
nutrients
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.
inorganic
not containing carbon or pertaining to living things
organic
a substance or molecule containing carbon-carbon bonds or carbon-hydrogen bonds
essential nutrients
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.
energy yielding nutrients
the nutrients that break down to yield energy the body can use: carbs, fat, protein
calories
units by which energy is measured.
energy density
a measure of the energy a food provides relative to the amount of food
vitamins
organic, essential nutrients required in small amounts by the body for health
minerals
inorganic elements
genome
the complete set of genetic material in an organism or a cell
nutritional genomics
the science of how nutrients affect the activities of gees and how genes affect the interactions between diet and disease
DRI
Dietary Reference Intakes: a set of nutrient intake values for healthy people in the US and canada
EAR
Estimated Average Requirement: the average daily 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
Deficient
the amount of a nutrient below which almost all healthy people can be expected, over time, to experience deficiency symptoms
AI
Adequate Intake: 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
UL
Tolerable Upper Intake Level: the max daily amount of a nutrient that appears safe for most healthy people
EER
Estimated Energy Requirement: the average dietary energy intake that maintains energy balance and good health in a person of a given age, gender, weight, height, and physical activity.
AMDR
Acceptable Macronutrient Distribution Ranges: ranges of intakes for the energy nutrients that provide adequate energy and nutrients and reduce the risk of chronic diseases
malnutrition
any condition caused by excess or deficient food energy or nutrient intake or by an imbalance of nutrients
undernutrition
deficient energy or nutrients
overnutrition
excess energy or nutrients
nutrition assessment
a comprehensive analysis of a person's nutrition status that uses health, socioeconomic, drug, and diet histories
anthropometric
relating to measurement of the physical characteristics of the body, such as height and weight
overt
out in the open and easy to observe
primary deficiency
caused y inadequate dietary intake of a nutrient
secondary deficiency
caused by something other than an inadequate intake such as a disease condition or drug interaction that reduces absorption
subclinical deficiency
a deficiency in the early stages before outward signs have appeared
covert
hidden, as if under covers
chronic diseases
diseases characterized by a slow progression and long duration
risk factor
a condition or behavior associated with an elevated frequency of a disease but not proved to be casual
adequacy
providing all the essential nutrients, fiber, and energy in amounts sufficient to maintain healthy
balance
providing foods in proportion to one another and in proportion to the body's needs
kcalorie control
management of food energy intake
nutrient density
a measure of the nutrients a food provides relative to the energy it provides
empty kcalorie foods
a popular term used to denote foods that contribute energy but lack protein, vitamins, and minerals
nutrient profiling
ranking foods based on their nutrient composition
moderation
providing enough but not too much of a substance
variety
eating a wide selection of foods within and among the major food groups
food group plans
diet planning tools that sort foods into groups based on nutrient content and then specify that people should eat certain amounts of foods from each group
legumes
plants of the bean and pea family with seeds rich in protein
discretionary kcalorie allowance
the kcalories remaining in a person's energy allowance after consuming enough nutrient dense foods to meet all nutrient needs for a day
healthy eating index
a measure that assesses how well a diet meets the recommendations of the Dietary Guidelines and MyPyramid
exchange lists
diet planning tools that organize foods by their proportions of carbs, fat, and protein. foods on any single list can be used interchangeably.
processed foods
foods that have been treated to change their physical, chemical, or sensory properties
fortified
the addition to a food of nutrients that were either not originally present or present in insignificant amounts.
refined
the process by which the coarse parts of a food are removed
enriched
the addition to a food of nutrients that were lost during processing so that the food will meet a specified standard
whole grain
a grain that maintains the same relative proportions of starchy endosperm, germ, and ran as the original; not refined
textured vegetable protein
processed soybean protein used in vegetarian products such as soy burgers
imitation foods
foods that substitute for and resemble another food, but are nutritionally inferior to it with respect to vitamin mineral or protein content.
food substitutes
foods that are designed to replace other foods
functional foods
contain physiologically active compounds that provide health benefits beyond basic nutrition
nutrient claims
statements that characterize the quantity of a nutrient in a food
health claims
statements that characterize the relationship between a nutrient or other substance in a food and a disease or health related condition
structure function claims
statements that characterize the relationship between a nutrient or other substance in a food and its role in the body