BackApplied Nutrition Key Concepts
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Terms in this set (29)
The six classes of nutrients are carbohydrates, lipids (fats), proteins, vitamins, minerals, and water.
Carbohydrates provide energy by being broken down into glucose, the body's main fuel source.
HDL is known as "good" cholesterol because it helps remove cholesterol from arteries, while LDL is "bad" cholesterol that can build up and cause blockages.
Nitrogen balance measures the difference between nitrogen intake and loss, indicating protein status and whether the body is building or breaking down protein.
Energy expenditure includes basal metabolism, physical activity, thermic effect of food, and adaptive thermogenesis.
HAES focuses on health and well-being rather than weight loss, promoting body acceptance and sustainable behaviors.
Type 1 diabetes is an autoimmune condition causing insulin deficiency; Type 2 involves insulin resistance often linked to lifestyle factors.
They support body functions such as bone health, blood pressure regulation, and antioxidant defense.
Phytochemicals are plant compounds that provide health benefits beyond basic nutrition, including chronic disease prevention.
Water maintains fluid balance, regulates blood pressure, and supports kidney and hormonal functions.
The microbiome aids in digesting food, synthesizing vitamins, and supporting immune function.
Protein deficiency can lead to muscle wasting, impaired immune function, and delayed wound healing.
Gluconeogenesis is the metabolic process of producing glucose from non-carbohydrate sources, such as amino acids.
Essential fatty acids, like omega-3 and omega-6, must be obtained from diet and are vital for cell function and inflammation regulation.
Alcohol is metabolized primarily in the liver and can disrupt normal nutrient metabolism and energy balance.
Methods include dietary assessment, anthropometric measurements, biochemical tests, and clinical signs.
Adaptive thermogenesis is the body's adjustment of energy expenditure in response to environmental changes or diet.
They may cause nutrient deficiencies, metabolic imbalances, and psychological effects, often lacking sustainability.
Dietary guidelines provide recommendations for nutrient amounts to promote health and prevent disease.
It is the energy used to digest, absorb, and metabolize nutrients from food.
Nutrition affects risk by impacting body weight, inflammation, blood pressure, and metabolic health.
Functional foods provide health benefits beyond basic nutrition, such as reducing disease risk.
Dietary fiber aids in digestive health, blood sugar regulation, and cholesterol reduction.
Water-soluble vitamins are excreted easily and need regular intake; fat-soluble vitamins are stored in body fat and can accumulate.
Factors include culture, availability, cost, taste preferences, and health concerns.
Energy balance between intake and expenditure regulates body weight and metabolic health.
Breastfeeding provides optimal nutrition, immune protection for infants and supports maternal health.
USDA provides food and nutrition guidelines, programs, and resources to promote public health.
The Mediterranean Diet emphasizes healthy fats, fruits, vegetables, whole grains, and is linked to reduced chronic disease risk.