nutrition
the science of the nutrients in foods and their actions within the body
broader definition: study of human behaviors related to 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 growth and repair of tissues
chronic disease
diseases characterized by slow progression and long duration
examples: heart disease, diabetes, and some cancers.
chronos
time
diet
the foods and beverages a person eats and drinks
ethnic foods
foods associated with particular cultural groups
cultural competence
having an awareness and acceptance of cultures and the ability to interact effectively with people of diverse cultures
whole foods
fresh foods such as vegetables, grains, legumes, meats, and milk that are unprocessed or minimally processed
processed foods
foods that have been intentionally changed by the addition of substances, or a method of cooking, preserving, milling, or such
ultra-processed foods
foods that have been made from substances that are typically used in food preparation, but not consumed as foods by themselves (such as oils, fats, flours, refined starches, and sugars) that undergo further processing by adding a little, if any, minimally processed foods, salt and other preservatives, and additives such as flavors and colors
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.
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. may also reduce the risks of some diseases.
phytochemicals
nonnutrient compounds found in plants. some have biological activity in the body.
phyto
plant
inorganic
not containing carbon or pertaining to living organisms.
minerals and water
in
not
organic
in chemistry, substances or molecules containing carbon-carbon bonds or carbon-hydrogen bonds that are characteristic of living organisms.
carbohydrates, lipids (fats), proteins, and vitamins
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.
includes around 40 currently known nutrients
energy-yielding nutrients
the nutrients that break down to yield energy the body can use
carbohydrate, fat, protein
calories or kcalories
a measure of heat energy. Energy provided by foods and beverages is measured in ________.
1000 calories equal 1 ______
one ___ is the amount of heat necessary to raise the temperature of 1 kilogram (kg) of water 1°C.
(scientific and popular uses are the same)
energy density
a measure of the energy a food provides relative to the weight of the food (kcal per gram)