Nutrition Chpt alc,1,2,3

Food and Nutrition Board (FNB)

responsible for assembling the group of nutrition scientists who reviewed available scientific data to determine appropriate intake levels of the known essential nutrients

dietary standards

set of values for recommended intake nutrients

free radicals

short-lived, highly reactive chemicals,often derived from oxygen-containing compounds, that can have detrimental effects on cells, especially DNA and cell membranes

Structure/function claims

statements that may claim a benefit related to preventing a nutrient-deficiency disease or that describe the role of a nutrient or dietary ingredient intended to affect a structure or function in humans

additives

substances added to food to perform various functions, such as adding color or flavor, replacing sugar or fat, improving nutritional content, or improving texture or shelf life

direct additives

substances added to foods for a specific purpose

phytochemicals

substances in plants that may possess health-protective effects, even though they are not essential for life

indirect additives

substances that become part of the food in trace amounts due to its packaging, storage, or other handling

essential nutrients

substances that must be obtained in the diet because the body either cannot make them or cannot make adequate amounts of them

experiments

tests to examine the validity of a hypothesis

MyPlate

the USDA's current icon and primary food group symbol to accompany the Dietary Guidelines for Americans

enrich

the addition of vitamins and minerals lost or diminished during food processing, particularly the addition of thiamine, riboflavin, niacin, folic acid, and iron to grain products

fermentation

the anaerobic conversion of various carbohydrates to carbon dioxide and an alcohol or organic acid

energy

the capacity to do work

hangover

the collection of symptoms experienced by someone who has consumed a large quantity of alcohol. Symptoms can include pounding headache, fatigue, muscle aches, nausea, stomach pain, heightened sensitivity to light and sound, dizziness, and possibly depression, anxiety, and irritability.

flavor

the collective experience that describes both taste and smell

Supplement Facts panel

the content label that must appear on all dietary supplements

aldehyde dehydrogenase (ALDH)

the enzyme that catalyzes the conversion of acetaldehyde to acetate

alcohol dehydrogenase (ADH)

the enzyme that catalyzes the oxidation of ethanol and other alcohols

calorie

the general term for energy in food, used synonymously with the term energy

Estimates Average Requirement (EAR)

the intake value that meets the estimated nutrient needs of 50 percent of individuals in a specific life-stage a d gender group

overnutrition

the long-term consumption of an excess of nutrients. The most common type in the United States is due to the regular consumption of excess calories, fats, saturated fats, and cholesterol

requirement

the lowest continuing intake level of nutrient that prevents deficiency in an individual

Tolerable Upper Intake Levels (ULs)

the maximum levels of daily nutrient intakes that are unlikely to pose health risks to almost all of the individuals in the group for whom they are designed

lipids

the name for a group of fat-soluble compounds that includes triglycerides, sterols, and phospholipids

Recommended Dietary Allowances (RDAs)

the nutrient intake level that meets the nutrient needs of almost all (97 to 98 percent) individual in a life-stage and gender group

inorganic

any substance that does not contain carbon, excepting certain simple carbon compounds such as carbon dioxide and monoxide. Common examples include table salt (sodium chloride) and baking soda (sodium bicarbonate).

nutrients

any substance in food that the body can use to obtain energy, synthesize tissues, or regulate functions

Generally Recognized as Safe (GRAS)

Refers to substances that are generally recognized as safe for consumption and can be added to foods by manufacturers without establishing their safety by rigorous experimental studies. Congress established a list of these substances in 1958.

Daily Values (DVs)

a single set of nutrient intake standards developed by the Food and Drug Administration to represent the needs of the "typical" consumer and are used as standards for expressing nutrient content on food labels

antioxidant

a substance that combines with or otherwise neutralizes a free radical, thus preventing oxidative damage to cells and tissues

multilevel marketing

a system of selling in which each salesperson recruits assistants, who then recruits other to help them. The person at each level collects a commission on sales made by the later recruits

acetaldehyde

a toxic intermediate compound formed by the action of the alcohol dehydrogenase enzyme during the metabolism of alcohol

U.S. Pharmacopeia (USP)

a voluntary, not-for-profit health care organization that sets quality standards for a range of health care products

umami

a Japanese term that describes a delicious meaty or savory sensation. Chemically, this taste detects the presence of glutamate.

complementary and alternative medicine (CAM)

a broad range of healing philosophies, approaches, and therapies that includes treatments and health care practices not taught widely in medical schools, not generally used in hospitals, and not usually reimbursed by medical insurance companies

prior-sanctioned substance

a designated given to all substances that the FDA or the U.S. Department of Agriculture (USDA) had determined were safe for use in specific foods before passage of the 1958 Food Additives amendment. These substances are exempt from the food additive regulation process

neophobia

a dislike for anything new or unfamiliar

Nucleic acids

a family of more than 25,000 molecules found in chromosomes, nucleoli, mitochondria, and the cytoplasm

legumes

a family of plants with edible seed pods, such as peas, beans, lentils, and soybeans, also called pulses

functional food

a food that may provide a health benefit beyond basic nutrition

Dietary Reference Intakes (DRIs)

a framework of dietary standards that includes Estimated Average Requirement (EAR), Recommended Dietary Allowance (RDA), Adequate Intake (AI), and Tolerable Upper Intake Level (UL)

macrobiotic diet

a highly restrictive dietary approach applied as a therapy for risk factors or chronic disease in general

bioavailability

a measure of the extent to which a nutrient becomes available to the body after ingestion and thus is available to the tissue

placebo effect

a physical emotional change that is not due to properties of an administered substance and that reflects participants' expectations

Nutrition Facts

a portion of the food label that states the content of selected nutrients in a food in a standard way prescribed by the Food and Drug Administration. By law, these must appear on nearly all processed food products in the United States

double-blind study

a research set up so that neither the subjects nor the investigators know which study group is receiving the placebo and which is receiving the active substance.

hypothesis

a scientist's "educated guess" to explain phenomena

experimental group

a set of people being studied to evaluate the effect of an event, substance, or technique

control group

a set of people used as a standard of comparison to the experimental group. The people in this group have characteristics similar to those in the experimental group and are selected at random

fetal alcohol syndrome (FAS)

a set of physical and mental abnormalities observed in infants born to women who abuse alcohol during pregnancy. Affected infants exhibit poor growth, characteristic abnormal facial features, limited hand-eye coordination, and mental retardation.

health claim

any statement that associates a food or a substance in a food with a disease or health-related condition

fatty liver

accumulation of fat in the liver, a sign of increased fatty acid synthesis

National Center for Complementary and Alternative Medicine (NCCAM)

an NIH organization established to stimulate, develop, and support objective scientific research on complementary and alternative medicine for the benefit of the public

Nutrition Labeling and Education Act (NLEA)

an amendment to the Food, Drug, and Cosmetic Act of 1938. It made major changes to the content and scope of the nutrition label and to other elements of food labels. Final regulations were published in 1993 and went into effect in 1994

peer review

an appraisal of research against accepted standards by professionals in the field

microsomal ethanol-oxidizing system (MEOS)

an energy-requiring enzyme system in the liver that normally metabolizes drugs and other foreign substances. When the blood alcohol level is high, alcohol dehydrogenase cannot metabolize it fast enough, and the excess alcohol is metabolized by this.

placebo

an inactive substance that is outwardly indistinguishable from the active substance whose effects are being studied

case control study

an investigation that uses a group of people with a particular condition, rather than a randomly selected population. These cases are compared with a control group of people who do not have the condition.

alcohol poisoning

an overdose of alcohol. The body is overwhelmed by the amount of alcohol in the system and cannot metabolize it fast enough.

color additive

any dye, pigment, or substance that can impart color when added or applied to a food, drug, or cosmetic, or to the human body

congeners

biologically active compounds in alcoholic beverages that include nonalcoholic ingredients as well as other such as methanol. They contribute to the distinctive taste and smell of the beverage and may increase intoxicating effects and subsequent hangover.

Recommended Nutrient Intakes (RNIs)

canadian dietary standards that have been replaced by Dietary Reference Intakes

food groups

categories of similar foods, such as fruits or vegetables

hormones

chemical messengers that are secreted into the blood by one tissue and act cells in another part of the body

ethanol

chemical name for drinking alcohol. also known as ethyl alcohol.

alcohol

common name for ethanol or ethyl alcohol. refers to any organic compound with one or more hydroxyl (-OH) groups.

carbohydrates

compounds-including sugars, starches, and dietary fibers-that usually have the general chemical formula (CH2O)n, where n represents the number of CH2O units in the molecule

malabsorption syndromes

conditions that result in imperfect, inadequate, or otherwise disordered gastrointestinal absorption

correlations

connections co-occuring more frequently than can be explained by chance or coincidence, but without a proven cause

binge drinking

consuming excessive amounts of alcohol in short periods of time

Nutrient content claims

describe the level of a nutrient or dietary substance in a product, using terms such as good source, high, or free

Estimated Energy Requirement (EER)

dietary energy intake that is predicted to maintain energy balance in a healthy adult of a defined age, gender, weight, height, and level of physical activity consistent with good health

megadoses

doses of a nutrient that are 10 or more times the recommended amount

social facilitation

encouragement of the interactions between people

triglycerides

fats composed of three fatty acid chains linked to a glycerol molecule

Food and Drug Administration (FDA)

federal agency responsible for assuring that foods sold in the United States are safe, wholesome, and labeled properly

kilocalories (kcal)

food energy is measured

organic

in chemistry, any compound that contains carbon, except oxides (ex: carbon dioxide) and sulfides and metal carbonates (ex: potassium carbonate). The term is also used to denote crops that are grown without synthetic fertilizers or chemicals.

esophagitis

inflammation of the esophagus

gastritis

inflammation of the stomach

minerals

inorganic compounds needed for the growth and fr regulation of body processes

Orthomolecular medicine

involves the preventive or therapeutic use of high-dose vitamins to treat disease

proteins

large, complex compounds consisting of many amino acids connected in varying sequences and forming unique shapes

Exchange List for Meal Planning

lists of foods that in specified portions provide equivalent amounts of carbohydrate, fat, protein, and energy. Any food in an Exchange List can be substituted for any other without markedly affecting macronutrient intake

macrominerals

major minerals required in the diet and resent in the body in large amounts

statement of identity

mandate that commercial food products display the common or usual name of the product or identify the food with an "appropriately descriptive term"

U.S. Department of Agriculture (USDA)

monitors the production of eggs, poultry, and meat for adherence to standards of quality and wholesomeness. The agency also provides public nutrition education, performs nutrition research, and administers the WIC program

circulation

movement of substances through the vessels of the cardiovascular or lymphatic system

bioflavonoids

naturally occurring plant chemicals, especially from the citrus fruits, that reduce the permeability and fragility of capillaries

macronutrients

nutrients, such as carbohydrate, fat, or protein, that are needed un the relatively large amounts in the diet

micronutrients

nutrients, such as vitamins and minerals, that are needed in relatively small amounts in the diet

lycopene

one of a family of plant chemicals, the carotenoids. Others in this big family are alpha-carotene and beta-carotene

standard drinking

one serving of alcohol (about 15 grams), defined as 12oz of beer, 4-5oz of wine, or 1.5oz of liquor

vitamins

organic compounds necessary for reproduction, growth, and maintenance of the body. They are required in minuscule amounts.

amino acids

organic compounds that function as the building blocks of protein

isoflavones

plant chemicals, including genistein, and daidzein, that may have positive effects against cancer and heart disease. Also called phytoestrogens

undernutrition

poor health resulting from the depletion of nutrients due to inadequate nutrient intake over time. It is now most often associated with poverty, alcoholism, and some types of eating disorders

trace minerals

present in the body and required in the diet in relatively small amounts compared with major minerals. Also known as micro-minerals

dietary supplements

products taken by mouth in tablet, capsule, powder, gelcap, or other nonfood form that contain one or more of the following: vitamins, minerals, amino acids, herbs, enzymes, metabolites, or concentrates

Acceptable Macronutrient Distributing Ranges (AMDRs)

range of intakes for a particular energy source that is associated with reduced risk of chronic disease while providing adequate intakes of essential nutrients

fortify

refers to the addition of vitamins or minerals that weren't originally present in a food

Dietary Supplement Health and Education Act (DSHEA)

regulates dietary supplements

Adequate Intake (AI'0

the nutrient intake that appears to sustain a defined nutritional state or some other indicator of health in a specific population or subgroup. This is used when there is insufficient scientific evidence to establish and Estimated Average Requirement (EAR)

Delany Clause

the part of the 1960 Color Additives amendment to the federal Food, Drug, and Cosmetic Act that bars the FDA from approving any products shown in laboratory tests to cause cancer

french paradox

the phenomenon observed in the French, who have a lower incidence of heart disease than people whose diets contain comparable amounts of fat. Part of the difference has been attributed to the regular and moderate drinking of red wine.

U.S. Department of Health and Human Services (DHHS)

the principal federal agency responsible for protecting the health of all Americans and providing essential human services. The agency is especially concerned with those Americans who are least able to help themselves

epidemiology

the science of determining the incidence and distribution of disease in different populations

nutrition

the science of foods and their components (nutrients and other substances), including the relationships to health and disease (actions, interactions, and balances); processes within the body (ingestion, digestion, absorption, transport, functions, and disposal of end products); and the social, economic, cultural, and psychological implications of eating

methanol

the simplest alcohol, also has a common name of wood alcohol

Herbal therapy

the therapeutic use of herbs and other plants to promote health and treat disease. Also called phytotherapy

Dietary Guidelines

used to develop educational materials and aid policymakers in designing and carrying out nutrition-related programs, (such as The National School Lunch Program and Meals on Wheels). Also serve as a basis fro nutrition messages and consumer materials developed by nutrition educators and health professionals for the general public