Nutrition Class Terms

Malnutrition

Any condition caused by an excess (over nutrition) or deficient (under nutrition) food energy or nutrient intake or by an imbalance of nutrients. An imbalance of nutrients is a situation in which too much of some nutrientsand compoundsare consumed while insufficient amounts of other nutrients and compoundsare consumed. A classic example of an imbalanced diet is a high protein, low carb diet. Very few nutrients are consumed from the grain, fruit, vegetable, and milk groups because these carbohydrate-containing groups are restricted. Deficiencies of theirnutrients such as vitamin C, fiber, and phytochemicalscould occur. Excessive amounts from the protein-containing meat group are consumed. Excessive amounts of nutrientsand othercompoundssuch as saturated fats, cholesterol, and others from the meat group are consumedpromoting heart disease.

Processed foods

Any foods that have been subject to milling, refining, alteration of texture, addition of additives, cooking, freezing, drying, and/or other processingmethods. Processed foods may or may not be nutritious.Often these foods and beverages routinely contain more calories from added sugars and fats and contain fewer nutrients(in some cases almost nonutrients)then their whole, basic counterparts.Potato and corn chips, soft drinks, fruit punches, etc.are often found in this group.

Energy (calorie) density

Consuming few or reasonable amounts of nutrientsand compoundsfor lots of calories. Example: Oneregular-sized slice of homemade apple pie provides2 grams of fiber for 411 calories. This would be acalorie dense way to obtain the 2 grams of fiber. Eating a medium size apple would provide3 grams of fiber for only 72 calories, which would be the nutrient dense way to obtain fiber.

Nutrient density

Consuming lots or reasonable amounts of nutrientsand compoundsfor few or reasonable amount of calories. Example: Eating a medium size apple would provide3 grams of fiber for only 72 calories, which would be the nutrient dense way to obtain fiber.Oneregular-sized slice of homemade apple pie provides 2 grams of fiber for 411 calories. This would be a calorie dense way to obtain the 2 grams of fiber.

Calorie control (weight management)

Control of the energy or calorie intake to encourage reasonable weight gain during normal growth spurts and maintain stable weight in the adult.

Supplements

Dietary Supplements are pills, liquids, powers that contain purified nutrients and/or other ingredients. Other ingredients can include many other substances including alcohol which acts as a solvent in liquid vitamin mixtures

Fortified foods (& beverages)

Foods and beverages which have had one or more nutrients added to them. Common examples are cereal products with an assortment of vitamins, minerals, and/or fiber added to them; milk and dairy products with vitamins A and D added to them; soy milk and soy products with calcium and vitamins B12, A, and D added to them; and orange juice products with calcium added to theorange juice.

Food

Medically, food is any substance or compound that the body can take in, digest/absorb (assimilate) that will enable the body to live and grow. Culturally, this is a more limited number of substances which are defined as acceptable by each culture. These are also often tweaked between regions within the same culture. Consider our area enjoys fried chicken, pinto beans, sliced tomatoes, and cornbread. Another region in North Americamay enjoy roast beef, mashed potatoes, white navy beans, and dinner rolls.

Phytochemicals

Plant-produced chemical compounds,which give fruits and vegetables their colors, have numerous beneficial functions in the human body. An example a beneficial phytochemicalis that of anthocyaninwhich isfound in cranberry products. Anthocyaninassiststhe human body in recovery from and prevent of urinary tract infections. Sometimes referred to as a "functional food".

Variety

The dietary characteristic of providing a wide selection of foods from each food group. This helps to ensure that the person will ingest a wide array of nutrientsand minimize the amount of substancesingestedof potential naturally occurring toxins.This also helps to ensure that the diet will not become monotonous / boring, and minimizes the chance that the person will lose interest in eating same foods day after day and incurring an undesirable weight loss.

Adequacy

The dietary characteristic of providing all of the essential nutrients, compounds, and energy in amounts sufficient to meet the body's current needs to maintain health and body weight. This would also allow for consuming a modest amount of these components more than what is required for the current cell use such that it could be set back in storage to meet "near future" cell needs.

Moderation

The dietary characteristic of providing foods and substances within set limits, not in excess. Common examples of foods or substances are items such as salt, sugar, fats, saturated fats, cholesterol, caffeine, and alcohol. The body can tolerate a small or measured amount of many nutrients or compounds without harm but an excessive amountof any nutrient or compoundhas beenassociated with health riskand/or disease issues. A "moderate" amount of fiber is defined as a daily intake from 21 to 38 grams. For example ofan excessive intakeof fiber may cause nutrient losses, constipation, and in worse case situations immediate surgery may be required to repair an intestinal tract blockage.

Balance (aka proportionality)

The dietary characteristic of providing groups of foods in proportion to each otherso that no one or two food groupspreventthe use of any other food groups. MyPlate provides a good example ofbalance in the reasonable numberof servingsof the six food groups recommended for different calorie levels. As an example of the MyPlate "balance"; the number of servings for each of the six food groupsfor a2000-calorie dietis:Fruits -2 cups, Vegetables -2½ cups, Grains -6 oz, Meats/Legumes -5½ oz, Milk -3 cups, Oils -6tsp.

Diet

The foods and fluids/beverages that a person usually consumes on a regular basis. These are the foods and beverages you ate yesterday. These are the foods and beverages you are eating and drinking today. These are the foods and beverages you will eat and drink tomorrow.

Whole foods

These are foods and beverages that have had little to no processing occur prior to being purchased by the consumer. Examples of whole foods are whole grain products, fresh fruit and vegetables, milk and milk products. These foods are often referred to as basic foodsor basic whole foods.These foods and beverages routinely contain more nutrients than their processed counterparts.

Basic foods

These are foods and beverages that have had little to no processing occur prior to beingpurchased by the consumer. Examples of this type of food includesuch items as whole grain products, fresh fruit and vegetables, milk and milk products. These foods are often referred to as whole foodsor basic whole foods/

Essential nutrients

These are substances/compounds which the body cannot make at all or cannot make fast enough to meet the body's need. Therefore, these substances/compounds must be obtained from the foods and beverages consumed.Glucose (a carbohydrate) is an example of an essential nutrient.

Comfort foods

These arefoods that a person might eat or drink when they are ill or distressed. These foods and/or beverages help the person feel better if only for a short time. These foods and fluids are often considered to be "safe" by the person who is fearful of eating. Because these foods and beverages are safe, the person may come closerto eating and/or drinking these foods/beverages even if the person had stopped eating/drinking. Examples of popular comfort foods and beverages are chicken noodle soup, chocolate, macaroni and cheese, ice cream, ginger ale or similar soft drinks, Kool-Aid or fruit punch. Each person has their own set of comfort foods and beverages.

Staple foods

These foodsare used dailyor very frequently during the week. If a staple food/beverage item runs out between regular shopping trips, it will often prompt a shopping trip to obtain more. Examples of staple foods in this region are often milk, bread, and peanut butter. To determine regional staple foods, go to a grocery store just prior to and/or during a weather event like a snowstorm. Which foods/food isles are the most frequentlychosenby the shoppers? These aremost likelythe staple (or survival foods) for that area.

Food guidance systems

These systems are diet planning tools which sort and place foods into groups based upon certain criteria such as nutrient content. These systems routinely suggest a minimum number of servings of foods from each group be consumed in order for a person to achieve an adequate and balanced diet. Excellent examples of Food Guidance Systemsare the Diabetic Exchange System, the USDA's MyPlate, and the USDA's interactive MyPlate.gov website.

Exchange systems

These systems are diet planning tools which sort and place foods into groups based upon the amount of calories, carbohydrate, protein, fat present within the individual foods. Serving sizes or portions are standardized for most food groups within the exchange system. See the Diabetic Exchange systembeginning on B1 in the Appendix B section for more details. The Diabetic Exchange System has the advantage of being able to estimate fairly closely the number of calories a person is consuming. The Diabetic Exchange System can help people learn how to carb count, fat count, and protein count.

Cuisine

This refers to the wide range of cooking styles. Consider the Wok is associated with oriental cooking. Blacken-meats werefirst associated with Louisiana. The Southern States are considered "Fry Masters" because of our fried food heritage.