Designed for my Straighterline Contemporary Nutrition Course. Terms and quotes are from G.M. Wardlaw and A.M. Smith's Contemporary Nutrition book, 8th Edition.
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| 2015968864 | Number one nutrition problem in North America... | Poor diet, excessive food intake, and too little physical activity. | 0 | |
| 2015968865 | Nutrition | The science that links food to health and disease. It includes the processes by which the human organism ingests, digests, absorbs, transports, and excretes food. | 1 | |
| 2015968866 | Nutrients | Chemical substances in food that contribute to health, many of which are essential parts of a diet. Nutrients nourish us by providing calories to fulfill our bodies energy needs, nutrients for building body parts, and factors to regulate necessary chemical processes in the body. | 2 | |
| 2015968867 | Essential Nutrient | A substance that, when left out of the diet, leads to signs of poor health. The body either can't produce this nutrient or simply can't produce enough to meet the body's requirements. Then, if added back to the diet before permanent damage occurs, the affected aspects of health are restored. Essential Nutrient. | 3 | |
| 2015968868 | Glucose | A six-carbon sugar that exists in a ring form; found as such in blood, and in table sugar bound to fructose. Also known as dextrose, it is one of the simple sugars. | 4 | |
| 2015968869 | Fructose | A six-carbon monosaccharide that usually exists in a ring form; found in fruits and honey; also known as fruit sugar. | 5 | |
| 2015968870 | Risk Factors | Actions or behaviors that represent a potential health threat | 6 | |
| 2015968871 | Cancer | A condition characterized by uncontrollable growth of abnormal cells. | 7 | |
| 2015968872 | Cardiovascular Disease | A general term that refers to any disease of the heart and circulatory system. This disease is generally characterized by the deposition of fatty material in the blood vessels. This leads to the hardening of the arteries, which can lead to organ damage and death. Also called CHD, or Coronary Heart Disease, since the vessels of the heart are the primary sites of disease. | 8 | |
| 2015968873 | Cholesterol | A waxy lipid found in all body cells; it has a structure containing multiple chemical rings. Cholesterol is found only in foods of animal orgin. | 9 | |
| 2015968874 | Chronic | Long standing, developing over time. When referred to as a disease, it indicates that the disease processes, once developed, is slow and lasting. | 10 | |
| 2015968875 | Diabetes | A metabolic syndrome characterized by relative or absolute deficiency of insulin (Hypoinsulinism) resulting in hyperglycemia (increased blood sugar). Over 90% of diabetes mellitus falls into two main groups: Type 1 or Type 2. | 11 | |
| 2015968876 | Hypertension | A condition in which blood pressure remains persistently elevated. Obesity, inactivity, alcohol, excessive salt, and genetics all may influence hypertension. | 12 | |
| 2015968877 | Kilocalorie | A unit of energy equal to 1,000 calories: the amout of heat needed to raise the temperature of 1kg of water 1 degree Celcius | 13 | |
| 2015968878 | Obesity | A condition characterized by excess body fat. | 14 | |
| 2015968879 | Osteoperosis | Decreased bone mass related to the effects of aging and estrogen loss, genetic background, and poor diet. | 15 | |
| 2015968880 | Top two preventable causes of death in the US | Smoking and obesity | 16 | |
| 2015968881 | Leading caues of death in the US | Heart Disease (26%), Cancer (22.8%), Stroke (5.9%) | 17 | |
| 2015968882 | Classes and sources of nutrients | Carbohydrates, Lipids, Proteins, Vitamins, Minerals, and Water. | 18 | |
| 2015968883 | Carbohydrate | A compound containing carbon, hydrogen, and oxygen atoms. Most are known as sugars, starches, or fibers. | 19 | |
| 2015968884 | Lipid | A compound containing much carbon and hydrogen, little oxygen, and sometimes other atoms. Lipids do not dissolve in water. Includes fats, oils, and cholesterol. | 20 | |
| 2015968885 | Protein | Food and body compounds made from Amino Acids; proteins contain carbon, hydrogen, oxygen, nitrogen and sometimes other atoms, in a specific configuration. Proteins contain the form of nitrogen most easily used by the human body. | 21 | |
| 2015968886 | Vitamin | Compound needed in very small amounts in a diet to help regulate and support chemical reactions in the body. | 22 | |
| 2015968887 | Mineral | Element used to promote chemical reactions and to form body structures. | 23 | |
| 2015968888 | Water | The universal solvent; chemically H2O. The body is composed of about 60% water. Water needs are about 9 cups a day for women and 12 cups a day for men. | 24 | |
| 2015968889 | kilocalorie (2) | A unit of heat and energy. Includes the amount of heat needed to raise the temperature of 1 kilogram of water 1 degree on the Celsius scale. | 25 | |
| 2015968890 | Element | A substance that cannot be separated into simpler substances by chemical processes. Common elements in nutrition include carbon, oxygen, hydrogen, nitrogen, calcium, phosphorus, and iron. | 26 | |
| 2015968891 | Simple Sugar | Monosaccharide or Disaccharide in the diet. | 27 | |
| 2015968892 | Monosaccharide | Simple sugar, such as glucose, that is not broken down further during digestion. | 28 | |
| 2015968893 | Disaccharide | Class of sugars formed by the chemical bonding of two monosaccharides. | 29 | |
| 2015968894 | Polysaccharide | Class of complex carbohydrates containing many glucose units, from 10-1000 or more. | 30 | |
| 2015968895 | Complex Carbohydrate | Carbohydrate composed of many monosaccharide molecules. Examples include glycogen, starch, and fiber. | 31 | |
| 2015968896 | Cell | The structural basis of plant and animal organization. Cells contain genetic material and systems for synthesizing energy yielding compounds. Cells contain genetic material and systems for synthesizing energy-yielding compounds. Cells have the ability to take up compounds from and excrete compounds into their surroundings. | 32 | |
| 2015968897 | Macronutrient | A nutrient needed in gram quantities in a diet. | 33 | |
| 2015968898 | Micronutrient | A nutrient needed in milligram or microgram quantities in a diet. | 34 | |
| 2015968899 | Bond | A linkage between two atoms formed by the sharing of electrons or attractions. | 35 | |
| 2015968900 | Fiber | Substances in plant food not digested by the processes that take place in the human stomach or small intestine. As indigestible material, they add bulk to feces. Fiber naturally found in foods is called dietary fiber. | 36 | |
| 2015968901 | Atom | Smallest combining unit of an element, such as iron or calcium. Atoms consist of protons, neutrons, and electrons. | 37 | |
| 2015968902 | Triglyceride | The major form of lipids in the body and in food. It is composed of three fatty acids bonded to glycerol. | 38 | |
| 2015968903 | Fatty Acid | Major part of most lipids; primarily composed of a chain of carbons flanked by hydrogen. | 39 | |
| 2015968904 | Lipids | Lipids are composed primarily of the elements carbon and hydrogen. They contain fewer oxygen atoms than do carbohydrates. Lipids dissolve in certain solvents but never water. | 40 | |
| 2015968905 | Saturated Fatty Acids | A fatty acid containing no carbon-carbon double bonds. (ex. Butter) | 41 | |
| 2015968906 | Unsaturated Fatty Acids | A fatty acid containing one of more carbon-carbon double bonds. (ex. Olive Oil) | 42 | |
| 2015968907 | Trans Fatty Acid | A form of an unsaturated fatty acid (usually a monosaturated one when found in food) in which the hydrogens on both carbons forming that double bond lie on opposite sides of the bond, rather than on the same side, as in most natural fats. Margarine, shortening, and deep-fat-fried foots and rich sources. | 43 | |
| 2015968908 | Enzyme | A compound that speeds the rate of a chemical reaction but is not altered by the reaction. Almost all enzymes are proteins (some are made up of genetic material) | 44 | |
| 2015968909 | Amino Acid | The building block for proteins containing a central carbon atom with nitrogen and other atoms attached. | 45 | |
| 2015968910 | Chemical Reaction | An interaction between two chemicals that changes both chemicals. | 46 | |
| 2015968911 | Inorganic | Any substance lacking carbon atoms bonded to hydrogen atoms in the chemical structure. | 47 | |
| 2015968912 | Organic | Any substance that contains carbon atoms bonded to hydrogen atoms in chemical structure. | 48 | |
| 2015968913 | Electrolytes | Substances that separate into ions in water and, in turn, are able to conduct an electrical current. These include sodium, chloride, and potassium. | 49 | |
| 2015968914 | Solvent | A liquid substance in which other substances dissolve. | 50 | |
| 2015968915 | Metabolism | Chemical processes in the body by which energy is provided in useful forms and vital activities are sustained. | 51 | |
| 2015968916 | Phytochemical | A chemical found in plants. Some phytochemicals may contribute to a reduced risk of cancer or cardiovascular disease in people who consume them regularly. | 52 | |
| 2015968917 | Genes | A specific segment on a chromosome. Genes provide the blueprints for production of all body parts. | 53 | |
| 2015968918 | Alcohol | Ethyl alcohol or ethanol is the compound in alcoholic beverages. | 54 | |
| 2015968919 | Compound | A group of different types of atoms bonded together in definite proportion. | 55 | |
| 2015968920 | Ion | An atom with an unequal number of electrons and protons; positive ions have more protons then electrons. | 56 | |
| 2015968921 | Salt | A compound of sodium and chloride in a 40:60 ratio. | 57 | |
| 2015968922 | Hunger | The primary physiological drive to find and eat food, mostly regulated by innate cues to eating. | 58 | |
| 2015968923 | Appetite | The primary psychological influences that encourage us to find and eat food, often in the absence of physical hunger. | 59 | |
| 2015968924 | Satiety | State in which there is no longer a desire to eat; a feeling of satisfaction | 60 | |
| 2015968925 | Hypothalamus | A region at the base of the brain that contains cells that play a role in the regulation of hunger, respiration, body temperature, and other body functions. | 61 | |
| 2015968926 | Gastrointestinal Tract (GI) | The main sites in the body used for digestion and absorption of nutrients, | 62 | |
| 2015968927 | Hormone | A compound secreted into thee bloodstream by one type of cell that acts to control the function of another type of cell. For example, certain cells in the pancreas produce insulin, which, in turn, acts on muscle and other types of cells to promote uptake of nutrients from the blood. | 63 | |
| 2015968928 | Endorphins | Natural body tranquilizers that may be involved in the feeling response. | 64 | |
| 2015968929 | Ghrelin | A hormone made by the stomach that increases the desire to eat. | 65 | |
| 2015968930 | Neuropeptide Y | A chemical substance made in the hypothalamus that stimulates food intake. The hormone Leptin inhibits the production of neuropeptide Y. | 66 | |
| 2015968931 | Leptin | A hormone made by adipose tissue in proportion to total fat stores in the body; it regulates fat mass. Leptin also influences reproductive functions, as well as other body processes, such as the release of insulin. | 67 | |
| 2015968932 | Adipose Tissue | Fat storing cells/ | 68 | |
| 2015968933 | Seratonin | A neurotransmitter synthesized from the amino acid trytophan that affects mood, behavior, and appetite, and induces sleep. | 69 | |
| 2015968934 | Cholecystokinin (CCK) | A hormone that participates in enzyme release from the pancreas, bile release from the gallbladder, and hunger regulation. | 70 | |
| 2015968935 | Factors that affect food choices | 1. Food marketing 2. Food availability 3. Food flavor, texture, and appearance. 4. Preference 5. Psychological needs 6. Social Needs 7. Social network- family + friends 8. Food customs + culture 9. Food cost and expense 10. Education, occupation, and income 11. Routines and habits 12. Lifestyle 13. Health and nutrition concerns, knowledge, and beliefs. | 71 |
