Nutrition Chapter 2

Heart Attack

Rapin fall in heart function caused by reduced blood flow through the heart's blood vessels. Often part of the heart dies in the process. Technically called a Myocardial Infarction.

Energy density

a comparison of the calorie (kcal) content of a food with the weight of the food; this food is high in calories but weighs very little (eg., potato chips) whereas a food with low ___ ___ has few calories but weighs a lot such as an orange

Registered dietitian (R.D.) or registered dietitian nutritionist (R.D.N.)

a person who has completed a baccalaureate degree program approved by the accreditation council for education in nutrition and dietetics (ACEDND), performed at least 1200 hours of supervised professional practice, passed a registration examination, and complied with continuing education requirements

Overnutrition

a state in which nutritional intake greatly exceeds the bodys needs

Empty Calories

calories from solid fats and/or added sugars; foods with ___ ___ supply energy but few or no other nutrients

Adequate Intake (AI)

nutrient intake amount set for any nutrient for which insufficient research is available to establish an RDA; based on estimates of intakes that appear to maintain a defined nutritional state in a specific life stage

Recommended Dietary Allowance (RDA)

nutrient intake amount sufficient to meet the needs of 97-98% of the individual in a specific life stage

Subclinical

stage of a disease or disorder not severe enough to produce symptoms that can be detected or diagnosed

Added Sugars

sugars or syrups that are added to foods during processing or preparation

Dietary Reference Intake (DRIs)

term used to encompass nutrient recommendations made by the food and nutrition board of the institute of medicine; these include RDAs, AIs, EERs, and ULs

Nutritional State

the nutritional health of a person as determined by anthropometric measurements (height, weight, circumferences, and so on), biochemical measurements of nutrients or their by-products in blood and urine, a clinical (physical) examination, a dietary analysis, and economic evaluation; also called nutritional status

Anthropometric Assessment

measurement of body weight and the lengths, circumferences, and thickness of parts of the body

Clinical Assessment

Examination of general appearance of skin, eyes, and tongue; evidence of rapid hair loss; sense of touch; and ability to cough and walk

Dietary Assessment

Estimation of typical food choices relying mostly on the recounting of one's usual intake or a record of one's previous days' intake

Functional Foods

Foods that provide health benefits beyond those supplied by the traditional nutrients they contain

Environmental Assessment

Includes details about living condition, education level, and the ability of the person to purchase, transport, and cook food. The person's weekly budget for food purchases is also a key factor to consider

Symptom

a change in health status noted by the person with the problem, such as stomach pain

Eating Pattern

a combination of foods and beverages that constitutes an individual's complete dietary intake over time.

Proportionality

eating more nutrient-dense foods and beverages such as fruits, veggies, whole grains, and fat-free or low-fat milk products and less foods high in certain types of fat, sugars, cholesterol, salt and alcohol; also referred to as balance

Estimated Energy Requirement (EER)

estimate of the energy (kcal) intake needed to match the energy use of an average person in a specific life stage

Undernutrition

failing health that results from a long-standing dietary intake that is not enough to meet nutritional needs

Malnutrition

failing health that results from long-standing dietary practices that do not coincide with nutritional needs

Dietary Guidelines for Americans

general goals for nutrient intakes and diet composition set by the USDA and the USDHHS for all individuals 2 and older

Megadose

large intake of a nutrient beyond estimates of needs or what would be found in a balanced diet; 2 to 10 times human needs is a starting point

Tolerable Upper Intake Level (UL)

maximum chronic daily intake level of a nutrient that is unlikely to cause adverse health effects in almost all people in a specific life stage

Biochemical Assessment

measurement of biochemical functions (eg., concentrations of nutrient by-products or enzyme activities in the blood or urine) related to a nutrient's function

Nutrient Density

the ratio derived by dividing a food's nutrient content by its calorie content. When the food's contribution to our nutrient need for that nutrient exceeds its contribution to our calorie need, the food is considered to have a favorable nutrient density. -determined by comparing its protein, vitamin, or mineral content with the amount of calories it provides