Nutrition - An Applied Approach, Chapter 1 2023 with 100% correct questions and answers

nutrition the science that studies food and how food nourishes our body and influences our health chronic diseases diseases that come on slowly and can persist for years, often despite treatment wellness a multidimensional, lifelong process that includes physical, emotional, social, occupational, and spiritual health nutrients chemicals found in foods that are critical to human growth and function organic a substance or nutrient that contains the elements carbon and hydrogen macronutrients nutrients that our body needs in relativity large amounts to support normal function and health; carbohydrates, fats, and proteins are macronutrients carbohydrates the primary fuel source for our body, particularly for our brain and for physical exercise fats an important energy source for our body at rest and during low-intensity exercise proteins the only macronutrient that contains nitrogen; the basic building blocks of proteins are amino acids micronutrients nutrients needed in relatively small amounts to support normal health and body functions; vitamins and minerals are micronutrients vitamins organic compounds that assist us in regulating our body's processes metabolism the process by which large molecules, such as carbohydrates, fats, and proteins, are broken down via chemical reactions into smaller molecules that can be used as fuel, stored, or assembled into new compounds the body needs fat-soluble vitamins vitamins that are not soluble in water but are soluble in fat; these include vitamins A, D, E, and K water-soluble vitamins vitamins that are soluble in water; these include vitamin C and the B-vitamins minerals inorganic substances that are not broken down during digestion and absorption and are not destroyed by heat or light; minerals assist in the regulation of many body processes and are classified as major minerals or trace minerals major minerals minerals we need to consume in amounts of at least 100 mg per day and of which the total amount in our body is at least 5 g trace minerals minerals we need to consume in amounts less than 100 mg per day and of which the total amount in our body is less than 5 g Dietary Reference Intakes (DRIs) a set of nutritional reference values for the United States and Canada that applies to healthy people Estimated Average Requirement (EAR) the average daily nutrient intake level estimated to meet the requirement of half the healthy individuals in a particular life stage or gender group Recommended Dietary Allowance (RDA) the average daily nutrient intake level that meets the nutrient requirements of 97-98% of healthy individuals in a particular life stage and gender group Adequate Intake (AI) a recommended average daily nutrient intake level based on observed or experimentally determined estimates of nutrient intake by a group of healthy people Tolerable Upper Intake Level (UL) the highest average daily nutrient intake level likely to pose no risk of adverse health effects to almost all individuals in a particular life stage and gender group Estimated Energy Requirement (EER) the average dietary energy intake that is predicted to maintain energy balance in a healthy adult Acceptable Macronutrient Distribution Range (AMDR) the range of macronutrient intakes that provides adequate levels of essential nutrients and is associated with a reduced risk for chronic disease hypothesis an educated guess as to why a phenomenon occurs theory a conclusion drawn from repeated experiements Centers for Disease Control and Prevention (CDC) the leading federal agency in the United States that protects the health and safety of people; its mission is to promote health and quality of life by preventing and controlling disease, injury, and disability 24-hour recall a data collection tool that assesses everything a person has consumed over the past 24 hours National Institutes of Health (NIH) the world's leading medical research center and the focal point for medical research in the United States alcohol chemically, a compound characterized by the presence of a hydroxl group; in common usage, a beverage made from fermented fruits, vegetables, or grains and containing ethanol ethanol a specific alcohol compound (C2H5OH) formed from the fermentation of dietary carbohydrates and used in a variety of alcoholic beverages drink the amount of an alcoholic beverage that provides approximately 0.5 fluid oz of pure ethanol proof a measure of the alcohol content of a liquid; 100 proof liquor is 50% alcohol by volume, 80 proof liquor is 40% alcohol by volume, and so on resveratrol a potent phenolic antioxidant found in red wine as well as grapes and nuts alcohol abuse the excessive consumption of alcohol, whether chronically or occasionally binge drinking the consumption of five or more alcoholic drinks on one occasion for me, or four or more for women alcoholism a disease state characterized by chronic dependence on alcohol alcohol hangover a consequence of drinking too much alcohol; symptoms include headache, fatigue, dizziness, muscle aches, nausea and vomiting, sensitivity to light and sound, extreme thirst, and mood disturbances alcohol poisoning a potentially fatal condition in which an overdose of alcohol results in cardiac and/or respiratory failure fatty liver an early and reversible stage of liver disease often found in people who abuse alcohol and characterized by the abnormal accumulation of fat within liver cells; also called alcoholic steatosis alcoholic hepatitis inflammation of the liver caused by alcohol; other forms of hepatitis can be caused by a virus or toxin cirrhosis of the liver endstage liver disease characterized by significant abnormalities in liver structure and function; may lead to complete liver failure teratogen a compound known to cause fetal harm or danger