Chapter 1 Nutrition for Healthy Living

Lifestyle

A person's usual way of living that includes dietary practices, physical activity, uses of substances, and other typical patterns of behavior.

Risk Factor

A personal characteristic that increases your chances of developing a chronic disease.

Dietary Supplement

A product that contains a vitamin, mineral herb, an amino acid, or a dietary substance that supplements the diet

Pellagra

A vitamin deficiency disease from people whose diets contain little or no niacin (vitamin b))

Megadose

An amount of a vitamin or mineral that is at least 10 times the recommended amount of the nutrient.

Six classes of nutrients

Carbs, fats and other lipids, proteins, vitamins, minerals and water

Macronutrients

Carbs, fats, and proteins

Sustainable agriculture

Farming methods that do not deplete natural resources or harm the environment while meeting the demand for food

Genetic modification

Involve scientific methods that alter an animal or plant's hereditary material

Is there such thing as a good or bad food

No food deserves the label of bad or junk because all food have nutritional value- a food can only be bad if it contains toxic substances or is contaminated with bacteria.

Primary cause of preventable cancer deaths

Smoking

Nonnutrient

Substances that are not nutrients but have health benefits

Nutrients

The life-sustaining substances in food

Nutrition

The scientific study of nutrients, chemicals necessary for proper body functioning and how the body uses them.

Cell

The smallest living functional unit in an organism

Metabolism

The total of all chemical processes that occur in living cells, including chemical reactions involved in generating energy, making proteins and eliminating waste

Calorie

The unit that describes the energy content of food

Micronutrients

Vitamins and Minerals

What is the most essential Nutrient?

Water

Deficiency Disease

When a nutrient is missing from the diet

Nutrient dense

contains more vitamins and minerals in relation to its unhealthy fat/sugar/alcohol contents.

Dietary moderation

involves obtaining enough nutrients from food to meet one's needs while avoiding excessive amounts and balancing calorie intake with calorie expenditure, primary by physical activity

Antioxidant

protects cells and their components from being damaged or destroyed by exposure to certain harmful environmental and internal factors.

Physiological dose

the amount that is within the range of safe intake and enables the body to function optimally

Risk factors that contribute to health

Age, environmental conditions, psychological factors, access to health care, lifestyle practices and genetic background.

Empty calorie

Contributes a large portion of its energy from unhealthy solid fat, sugar, and/or alcohol

Food insecurity

Describes individuals or families who are concerned about running out of food or not having enough money to buy more food

Energy density

Describes the energy value of a food in relation to the food's weight

Overnutrition

Long-term excess of energy or nutrient intake (obesity)

Essential Nutrient

Must be supplied by food because the body does not synthesize the nutrient or make enough to meet its needs.

Biotechnology

involves the use of living things to manufacture products

Chemistry

the study of the composition and characteristics of matter and changes that can occur in it

Chronic diseases

usually take many years to develop and have complex causes