Understanding Nutrition - Whitney - Rolfes - Ch 1.
Study online at https://quizlet.com/_4k42i5
1. Nutrition: The science of the nutrients in foods and their actions within the body. A
broader definition includes the study of human behaviors related to food and eating.
2. 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 growth and repair
of tissues
3. Chronic Diseases: Diseases characterized by slow progression and long dura-
tion. Examples include heart disease, diabetes, and some cancers.
4. Diet: The foods and beverage a person eats and drinks
5. Ethnic Foods: Foods associated with particular cultural groups.
6. Cultural Competence: Having an awareness and acceptance of cultures and the
ability to interact effectively wth people of diverse cultures
7. Functional Foods: Foods that have a potentially beneficial effect on health when
consumed as part of a varied diet on a regular basis at effective levels.
8. Phytochemicals: Nonnutrient compounds found in plants. Some phytochemicals
have biological activity in the body.
9. Energy: The capacity to do work. The energy in food is chemical energy. The body
can convert this chemical energy to mechanical, electrical, or heat energy.
10. 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. Nutrients may also reduce the risks
of some diseases.
11. Inorganic: Not containing carbon or pertaining to living organisms. The two
classes of nutrients that are inorganic are minerals and water.
12. Organic: In chemistry, substances or molecules containing carbon-carbon
bonds or carbon-hydrogen bonds that are characteristic of living organisms. The
four classes of nutrients that are organic are carbohydrates, lipids, proteins, and
vitamins.
13. 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. About 40 nutrients are currently know to be
essential for human beings.
14. Energy Yielding nutrients: The nutrients that break down to yield energy the
body can use:
-Carbohydrates
-Fats
-Protein
15. Calories: A measure of heat energy. Energy provided by foods and beverages
is measured in kilocalories. One kcal is the amount of heat necessary to raise the
temperature of 1 kg of water by 1 degree C.
1/3
Study online at https://quizlet.com/_4k42i5
1. Nutrition: The science of the nutrients in foods and their actions within the body. A
broader definition includes the study of human behaviors related to food and eating.
2. 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 growth and repair
of tissues
3. Chronic Diseases: Diseases characterized by slow progression and long dura-
tion. Examples include heart disease, diabetes, and some cancers.
4. Diet: The foods and beverage a person eats and drinks
5. Ethnic Foods: Foods associated with particular cultural groups.
6. Cultural Competence: Having an awareness and acceptance of cultures and the
ability to interact effectively wth people of diverse cultures
7. Functional Foods: Foods that have a potentially beneficial effect on health when
consumed as part of a varied diet on a regular basis at effective levels.
8. Phytochemicals: Nonnutrient compounds found in plants. Some phytochemicals
have biological activity in the body.
9. Energy: The capacity to do work. The energy in food is chemical energy. The body
can convert this chemical energy to mechanical, electrical, or heat energy.
10. 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. Nutrients may also reduce the risks
of some diseases.
11. Inorganic: Not containing carbon or pertaining to living organisms. The two
classes of nutrients that are inorganic are minerals and water.
12. Organic: In chemistry, substances or molecules containing carbon-carbon
bonds or carbon-hydrogen bonds that are characteristic of living organisms. The
four classes of nutrients that are organic are carbohydrates, lipids, proteins, and
vitamins.
13. 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. About 40 nutrients are currently know to be
essential for human beings.
14. Energy Yielding nutrients: The nutrients that break down to yield energy the
body can use:
-Carbohydrates
-Fats
-Protein
15. Calories: A measure of heat energy. Energy provided by foods and beverages
is measured in kilocalories. One kcal is the amount of heat necessary to raise the
temperature of 1 kg of water by 1 degree C.
1/3
