Nutrition |
the study of how food nourishes the body |
Food |
any substance the body can take in and assimilate; a source of nutrients |
Diet |
the food and beverages a person usually eats and drinks |
Genome |
the full complement of genetic material in the chromosomes of a cell |
DNA |
the molecule that encodes genetic information in its structure |
Nutritional genomics |
the science of how nutrients affect the activity of genes and how genes affect the activity of nutrients |
Energy |
the capacity to do work; energy that fuels the body comes indirectly from the sun via plants; measured in Calories |
Nutrients |
components of food required for the bodys functioning; roles include providing energy, building material, maintenance and repair, and supporting growth; ie: water, carbs, fat, protein, vitamins, minerals |
Essential nutrients |
nutrients that the body cannot make or cannot make fast enough, from other raw materials |
Calories |
unit of energy; amount of heat energy needed to raise the temperature of 1 kilogram of water |
Gram |
unit of mass; food and nutrients are often measured in grams |
Elemental Diet |
composed of purified ingredients of known chemical composition; intended to supply all essential nutrients to people who cannot eat foods; they are not superior to real food, dont enable people to thrive over long periods, dont support optimal growth and health, can cause medical complications |
Nonnutrients |
compounds other than the six nutrients present in food that have biological activity in the body |
Phytochemicals |
nonnutrient compounds that confer colour, taste, and other characteristics on foods |
Adequacy |
the dietary characteristic of providing all of the essential nutrients, fibre, and energy in sufficient amounts to maintain health and body weight |
Balance |
the dietary characteristic of providing foods of a number of different types in proportion to each other, such that foods rich in some nutrients do not replace foods that are rich in other nutrients |
Calorie control |
control of energy intake |
Moderation |
the dietary characteristic of providing constituents within set limits; nothing in excess |
Variety |
the dietary characteristic of providing a wide selection of foods |
Cuisines |
styles of cooking |
Foodways |
sum of a cultures habits, customs, beliefs, and preferences concerning food |
Ethnic foods |
associated with a particular cultural subgroups within a population |
Nutritional assessment |
includes an individuals health and diet history, anthropometric measurements, laboratory test data |
Registered dietitian |
indicates a qualified nutrition expert |
