energy imbalance - Answer- eating either too much or too little for the amount of energy expended
Wellness - Answer- a way of life that integrates body
... [Show More] ,mind ,and spirit
Nutrients - Answer- Chemical in food need for good health
essential nutrients - Answer- nutrients found only in food
carbohydrates (CHO) - Answer- the nutrient class providing the major
source of energy in the average diet
proteins - Answer- the only one of the six essential nutrient
classes containing nitrogen
fats (lipids) - Answer- highest calorie-value nutrient class
vitamins - Answer- organic substances necessary for life
although they do not, independently,
provide energy
minerals - Answer- one of many inorganic substances essential
to life and classified generally as minerals
water - Answer- major constituent of all living cells;
composed of hydrogen and oxygen
circulation - Answer- the body process whereby the blood is
moved throughout the body
respiration - Answer- breathing
digestion - Answer- breakdown of food in the body in
preparation for absorption
elimination - Answer- evacuation of wastes
nutritious - Answer- foods or beverages containing substantial
amounts of essential nutrients
nourishing - Answer- foods or beverages that provide
substantial amounts of essential nutrients
nutrition - Answer- the result of those processes whereby the
body takes in and uses food for growth,
development, and the maintenance of health
malnutrition - Answer- poor nutrition
nutritional status - Answer- one's physical condition as determined
by diet
nutrient density - Answer- nutrient value of foods compared with
number of calories
cumulative effects - Answer- results of something done repeatedly
over many years
peer pressure - Answer- pressure of one's friends and colleagues
of the same age
atherosclerosis - Answer- a form of arteriosclerosis affecting the
intima (inner lining) of the artery walls
obesity - Answer- excessive body fat, 20% above average
deficiency diseases - Answer- diseases caused by the lack of one or
more specific nutrients
iron deficiency - Answer- intake of iron is adequate, but the body
has no extra iron stored
rickets - Answer- deficiency disease caused by the lack of
vitamin D; causes malformed bones and
pain in infants and children
osteoporosis - Answer- condition in which bones become brittle
because there have been insufficient
mineral deposits, especially calcium
osteomalacia - Answer- a condition in which bones become soft,
usually in adults because of calcium loss
and vitamin D deficiency
goiter - Answer- enlarged tissue of the thyroid gland due
to a deficiency of iodine
dietitian - Answer- professional trained to assess nutrition
status and recommend appropriate diet
therapy
nutrition assessment - Answer- evaluation of one's nutritional condition
anthropometric measurements - Answer- of height, weight, head, chest, skinfold
clinical examination - Answer- physical observation
biochemical tests - Answer- laboratory analysis of blood, urine, and
feces
dietary-social history - Answer- evaluation of food habits, including client's ability to buy and prepare food
caliper - Answer- measure
percentage of body fat by skinfold
measurement
Serum albumin level - Answer- measures the main protein in the blood and is
used to determine protein status
Serum transferrin level
. - Answer- above normal if iron stores
24-hour recall - Answer- listing the types, amounts, and preparation
of all foods eaten in past 24 hours
balanced diet - Answer- one that includes all the essential
nutrients in appropriate amounts
Dietary Reference Intakes
(DRIs) - Answer- combines the Recommended Dietary
Allowances, Adequate Intake, Estimated
Average Requirements, and the Tolerable
Upper Intake Levels for individuals into one
value representative of the average daily
nutrient intake of individuals over time
Dietary Guidelines - Answer- Americans
general goals for optimal nutrient intake
MyPyramid - Answer- outline for making selections
legumes - Answer- plant food that is grown in a pod; for
example, beans or peas
Flavonoids - Answer- naturally occurring water-soluble plant
pigments that act as antioxidants
daily values - Answer- percentage per serving of each
nutritional item listed based on a daily intake of 2,000 calorie
descriptors - Answer- terms used to describe something
food customs - Answer- food habits
dietary laws - Answer- rules to be followed in meal planning in
some religions
Foodways - Answer- the food traditions or customs of a group
of people
fusion - Answer- a style of cooking that combines
ingredients and techniques from different
cultures or countries
masa harina - Answer- traditional flour made from field corn
lactose intolerance - Answer- inability to digest lactose because of
a lack of the enzyme lactase; causes
abdominal cramps and diarrhea
mirin - Answer- rice wine with 40-50% sugar
miso - Answer- a thick fermented paste made from
soybean
wasabi - Answer- Japanese horseradish
lacto-ovo vegetarians - Answer- vegetarians who will eat dairy products
and eggs but no meat, poultry, or fish
lacto-vegetarians - Answer- vegetarians who eat dairy products
vegans - Answer- vegetarians who avoid all animal foods
metabolism - Answer- the use of the food by the body after
digestion which results in energy
digestion - Answer- breakdown of food in the body in
preparation for absorption
gastrointestinal (GI) tract - Answer- pertaining to the digestive system
mechanical digestion - Answer- the part of digestion that requires certain
mechanical movements such as chewing,
swallowing, and peristalsis
peristalsis - Answer- rhythmical movement of the intestinal
tract; moves the chyme along
chemical digestion - Answer- chemical changes in foods during
digestion caused by hydrolysis
hydrolysis - Answer- the addition of water resulting in the
breakdown of the molecule
enzymes - Answer- organic substances that cause changes in
other substance
catalyst - Answer- a substance that causes another
substance to react
pancreas - Answer- gland that secretes enzymes essential for
digestion and insulin, which is essential
for glucose metabolism
bolus - Answer- food in the mouth that is ready to be
swallowed
saliva - Answer- secretion of the salivary glands
salivary amylase - Answer- also called ptyalin; the enzyme secreted
by the salivary glands to act on starch
esophagus - Answer- tube leading from the mouth to the
stomach; part of the gastrointestinal
system
cardiac sphincter - Answer- the muscle at the base of the esophagus
that prevents gastric reflux from moving
into the esophagus
fundus (of the stomach) - Answer- upper part of the stomach
pylorus - Answer- the end of the stomach nearest the
intestine [Show Less]