Pediatric Nutrition Exam 2 Vocab

substances found in foods that are essential requirements of life and, thus, are necessary for survival and growth

relationship between nutrients found in foods and their influence on the human body

natural compounds found in plants that may protect against disease and support good health

natural compounds found in plants that may protect cells from damage and thereby decrease risk of cancer

use of food production methods that protect environment and ability of future generations to produce food

individuals who choose a vegetarian lifestyle because they believe the production of animal foods is not sustainable

foods provided outside the realm of traditional school food service such as foods from vending machines, school stores, a la carte menu options, and foods used for rewards and fundraising

imbalance of one or more vital nutrients in the diet that support appropriate growth and development, resulting in under-nutrition or over-nutrition

type of malnutrition in which individuals do not get enough calories, protein, or other nutrients needed to meet their bodies' needs.

type of malnutrition where individuals consume too many calories

condition where growth rate slows or halts, may be due to underlying medical condition, such as heart/lung/digestive problems, or related to psychological, social, or financial problems within family

psychological and social factors that affect well-being

federal food programs that provide nutrition assistance for at-risk populations such as children, low-income families, and the elderly

• common single-nutrient deficiency of iron that results in body making fewer red blood cells with less hemoglobin than normal;
• causes: sleepiness, impaired growth and development, increased risk of infection

nutritional deficiency caused by lack of vitamin D; can cause bones to form improperly, skeletal deformities

fat-soluble vitamin that aids in calcium absorption; can be obtained from dietary sources such as milk, yogurt, but also from sunlight

calculation that evaluates weight in relation to height to assess whether individual is obese or underweight

sleep disorder in which person's breathing pauses during sleep

amount of energy or calories used by body during rest and physical activity

lack of access to enough food to prevent hunger at all times due to lack of financial resources

listing of daily estimated nutrient requirements; used to assess diets for adequacy at nutrient level

point of reference for nutrient intake levels to help interpret adequacy or intake

nutrients that either cannot be made in the body or cannot be made in sufficient quantities to meet needs

nutrient category that includes protein, fats, and carbs; they are the energy- or calorie-providing nutrients and are needed in large amounts in diet

macronutrients in the form of sugars and starches that provide body with energy

macronutrients that provide most concentrated source of energy for body; also used to cushion organs and insulate body

essential macronutrients that function as the building blocks for body structures such as muscles and organs; can be used as source of energy

nutrient category that includes vitamins and minerals that are required in much smaller amounts, but are essential because body cannot synthesize them and will not function properly without them.

organic or carbon-containing class of essential micronutrients that are not made in body or made in sufficient amounts

inorganic or non-carbon containing class of micronutrients that are required in small amounts and must be obtained from diet

evidence-based nutrient goals that will meet 97%-98% of individual's daily nutrient requirements

like RDAs, the estimated amount of nutrients will meet 97-98% of an individual's daily nutrient requirements, but is established when there is not enough evidence-based research to establish an RDA or EAR

highest nutrient intake levels that pose no risk; used to ensure food safety by providing standards for individuals taking supplements or consuming fortified foods

provide recommendations for protein, fat, and carb consumption, expressed as a percent of total calorie needs

dietary reference values that are used on food labels and represent the requirements of an "average" individual, unlike DRI, which have reference values that represent different age and gender categories

type of unhealthy dietary fat that is created when oils are partially hydrogenated; when found in food can promote heart disease

type of protein found in the grains of wheat, rye, and barley that causes symptoms in adults and children with celiac disease; oats are often avoided

genetic gastrointestinal disorder characterized by an immune response to gluten that damages gastrointestinal tract and leads to malabsorption

foods high in vitamin and mineral content while relatively low in calorie content

liquids, semisolids, and solids that are not breast milk or formula and are introduced to infants' diets in stages based on development

study of how foods provide nourishment to support growth, maintenance and repair

mechanical and chemical breakdown of foods into smaller nutrient components to make it available for absorption

gateway for all nutrients into the body; made up of the gastrointestinal tract and other accessory organs that aid in digestion

mouth, esophagus, stomach, small and large intestines, part of body where foods are digested and changed into nutrients in anticipation of being absorbed.

disorder characterized by inability to swallow foods or liquids easily

occurs when food or liquids get into lungs instead of into stomach

reflux of stomach contents into esophagus

severe reflux of stomach contents into the esophagus that causes pain, heartburn, indigestion, and when associated with excess vomiting, can result in poor growth in young children

transport of nutrients from the small intestine into the circulatory system

located on surface of folds of the small intestine; is where absorption takes place

located on surface of the villi, further expanding the surface area to enhance absorption of nutrients

occurs when damage to the small intestine's lining results in difficulty absorbing nutrients, leading to diarrhea and sometimes weight loss

condition that results in porous, weak bones that break easily

term used to define an individual who experiences gas, bloating, and diarrhea because of an inability to break down the lactose found in milk

a unit of measurement of the amount of energy that is released from food when it is metabolized by the body

a measurement of the baseline calories individuals need to sustain life and maintain the body's functions such as breathing, pumping blood, and repairing cells

a measurement of the number of calories needed by individuals; includes the basal metabolic rate plus the calories used for physical activity and digestion and absorption of food

these are the simplest type of sugar consisting of single sugar unites and include glucose, fructose, and galactose

these are sugars that contain two single sugar unites, which are bonded together. they include sucrose, lactose, and maltose

• complex carbohydrates that consist of multiple glucose sugars linked together in chains
• also called starch

• type of dietary fiber that does not dissolve in water
• comes from structural components of plant cell walls and is found in wheat bran, rice bran, whole-wheat breads, etc.
• prevents constipation

• type of dietary fiber that readily mixes with water to form gels
• gives food a thickened consistency
• oatmeal, oat bran, beans
• protects against heart disease

biological compounds that act as the building blocks for all proteins

essential amino acid that is lacking in a dietary protein source, thereby limiting protein synthesis

proteins that are low in different amino acids but can be combined to provide enough total essential amino acids to form all of the amino acids necessary to build human protein

• type of fatty acid that cannot be made by the body and must be obtained from the diet
• needed for growth and maintaining a healthy immune system

• unsaturated fats with two or more double bonds in their chemical structure that come predominantly from plant sources
• corn oil, safflower oil
• reduce risk of heart

• unsaturated fats with one double bond in their chemical structure
• olive oil and canola oil
• reduce heart disease

• polyunsaturated fats that are found in fish and also plant oils such as canola and flaxseed oil
• heart disease

fats found predominantly in animal sources that are solid at room temperature and are detrimental to heart health

fats formed during the process of hydrogenation where liquid oils are made solid and are especially harmful to heart health

fat-like, waxy substance that is found in foods of animal origin, that plays a role in heart disease risk when consumed in excess

fat and protein complex that helps transport fats and cholesterol in blood stream

class of lipoprotein that transports cholesterol in bloodstream

fatty deposits made of cholesterol and other fatty compounds that clog the arteries of the heart and increase risk of heart attack

class of lipoprotein that transports excess cholesterol from bloodstream back to liver where it is excreted

• vitamins that dissolve in water and are stored in body
• b vitamins
• vitamin c

• compounds that help enzymes in their activities
• used to release energy

• vitamins that dissolve in fat
• vitamins a, d, k, e

• minerals needed in larger amounts
• 100mg/day or more

• minerals needed in smaller amounts
• 15 mg/day or less

subcategory of minerals that help regulate fluids in and out of body's cells and help transmit nerve impulses

a dangerous lack of water in body due to not drinking enough

health-promoting substances obtained from a diet rich in fruits and vegetables

• type of iron that is not readily absorbed by body
• found in plants

readily absorbed form of iron found in meats