Nutrition Ch 1

a disease that develops quickly, produces sharp symptoms, and runs a short course.

the average amount of a nutrient that appears sufficient to maintain a specified criterion.

relating to measurement of the physical characteristics of the body, such as height and weight.

the smallest component of an element that has all of the properties of the element.

an experiment in which the subjects do not know whether they are members of the experimental or the control group.

a unit by which energy is measured. Food energy is measured in kilocalories (1000 calories equal 1 kilocalorie), abbreviated kcalories or kcal. One kcalorie is the amount of heat necessary to raise the temperature of 1 kilogram (kg) of water 1° C.

degenerative diseases characterized by deterioration of the body organs; diseases of long duration that progress slowly; also called noncommunicable diseases (NCD).

a substance composed of two or more different atoms—for example, H20.

a group of individuals similar in all possible respects to the group being experimented on except for the experimental treatment.

the simultaneous increase, decrease, or change of two variables.

hidden, as if under covers.

the amount of a nutrient below which almost all healthy people can be expected, over time, to experience deficiency symptoms.

the foods and beverages a person eats and drinks.

a set of values for the dietary nutrient intakes of healthy people in the United States and Canada; these include: Estimated Average Requirements, Recommended Dietary Allowances, Adequate Intakes, and Tolerable Upper Limits.

an experiment in which neither the subjects nor those conducting the experiment know which subjects are members of the experimental group and which are serving as control subjects, until after the experiment is over.

a substance composed of atoms that are alike—for example, iron (Fe).

the capacity to do work. The energy in food is chemical energy. The body can convert this chemical energy to mechanical, electrical, or heat energy.

the nutrients that break down to yield energy the body can use: carbohydrate, fat, protein.

nutrients a person must obtain from food because the body cannot make them for itself in sufficient quantity to meet physiological needs; also called indispensable nutrients.

the amount of a nutrient that will maintain a specific biochemical or physiological function in half the people of a given age and sex group.

a group of individuals similar in all possible respects to the control group except for the treatment.

the Food and Agriculture Organization (of the United Nations).

a survey that measures the amounts and kinds of foods people consume (using diet histories), estimates the nutrient intakes, and compares them with a standard such as the RDA.

products derived from plants or animals that can be taken into the body to yield nutrients for the maintenance of life and the growth and repair of tissues.

foods or food ingredients that have been modified to provide a health benefit beyond their nutrient contribution.

a national public health initiative that identifies the most significant threats to health and focuses on efforts toward eliminating them.

not containing carbon or pertaining to living things.

any condition caused by excess or deficient food energy or nutrient intake or by an imbalance of nutrients.

inorganic elements; some minerals are essential nutrients required in small amounts.

two or more atoms of the same or different elements joined by chemical bonds.

compounds in foods with no known nutritional value.

substances obtained from food and used in the body to provide energy and structural materials and to regulate growth, maintenance, and repair of the body's tissues; nutrients may also reduce the risks of some chronic diseases.

a comprehensive approach, completed by a registered dietitian, to defining nutrition status that uses health, socioeconomic, drug, and diet histories; anthropometric measurements; physical examinations; and laboratory tests.

a survey that evaluates people's nutrition status using diet histories, anthropometric measures, physical examinations, and laboratory tests.

a substance or a molecule containing carbon-carbon bonds or carbon-hydrogen bonds.

excess energy or nutrients.

out in the open and easy to observe.

a process in which a panel of scientists rigorously evaluates a research study to assure that the scientific model was followed.

nonnutritive compounds found in plant-derived foods that have biological activity in the body.

an inert, harmless medication given to provide comfort and hope

the healing effect that faith in medicine, even inert medicine, often has.

a nutrient deficiency caused by inadequate dietary intake of a nutrient.

a process of choosing the members of the experimental and control groups without bias.

the average daily amount of a nutrient considered adequate to meet the known nutrient needs of practically all healthy people.

a college-educated food and nutrition specialist who is qualified to evaluate people's nutritional health and needs.

repeating an experiment and getting the same results.

the amount of a nutrient that will maintain normal biochemical and physiological functions and prevent the development of specific deficiency signs.

factors associated with an elevated frequency of a disease but not proven to be causal.

the study of the nutrients in foods and of the body's handling of them.

a nutrient deficiency caused by something other than diet, such as a disease condition that reduces absorption, accelerates use, hastens excretion, or destroys the nutrient.

a deficiency in the early stages, before the outward signs have appeared.

people or animals participating in a research project.

the maximum amount of a nutrient that appears safe for most healthy people and beyond which there is an increased risk of adverse health effects.

deficiency of energy or nutrients.

the amount of a nutrient that appears safe for most healthy people and beyond which there is concern that some people will experience toxicity symptoms.

having the quality of being founded on fact or evidence.

a factor that changes.

organic, essential nutrients required in small amounts by the body for health.

the World Health Organization.