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Unformatted text preview: HNF Exam 1 • Carbs = 4; Fats = 9; Protein = 4; alcohol = 7 • Six classes of nutrients: carbs, fats, proteins, minerals, vitamins, water • Essential nutrients: body cannot make itself, must be eaten • Nutrient density: foods rich in nutrients relative to their energy content • Energy-yielding nutrients: the body can use the energy they contain • Organic: contains the element carbon, derived from living things • Whole foods: basic foods; milk products, meats, vegetables, fruits, and grains • Enriched/fortified foods: nutrients have been added to food • Functional foods: foods known to possess nutrients or non-nutrients that might lend protection against diseases • Medical foods: specially manufactured for use by people with medical disorders, prescribed by a doctor • Natural foods: no legal definition, but often implies wholesomeness • Nutraceutical: no legal definition, but refers to foods/supplements/nutrients believed to have medical effects; unproven, unnecessary supplements • Organic food: grown without synthetic pesticides or fertilizers • Partitioned foods: foods composed of parts of whole foods, like butter, sugar, or corn oil; few nutrients and many calories • Processed foods: foods subjected to any processing, like milling, additives, or cooking • Staple foods: used frequently or daily, like rice or potatoes • Epidemiological studies: studies of populations, often to see connections between diet and disease • Intervention: populations, observation and then experimental manipulation of some population members • Credible sources of nutrition information: ADA’s National Center for Nutrition and Dietetics (NCND), Society for Nutrition Education , American Medical Association, Federal Trade Commission, US Dept of Health and Human Services (DHHS), Food and Drug Administration (FDA), US Dept of Agriculture (USDA) • RD: registered dietitian, graduated from a university accredited ADA program • Dietitian: a person trained in nutrition, food science, and diet planning • Nutritionist: someone who studies nutrition • Public health nutritionist: dietitian who has an advanced degree and specializes in public health nutrition • Diet technician: assists dietitians in administrative and clinical responsibilities • ‘p’ value: • In vivo: • In vitro: • 24-hour recall: • Food frequency questionnaire: • Circulatory system: • Lymphatic system: • Hormonal system: • Nervous system: • Immune system: • Digestive system: • Excretory system: • Storage systems: • Enzyme: protein machinery • Lymph: fluid that moves from blood into tissues, travels in its own vessels until back to bloodstream • Artery: blood vessels that carry blood containing fresh oxygen from heart to tissues • Vein: blood vessels that carry blood with carbon dioxide from tissues to heart • Plasma: cell-fluid part of blood and lymph • Hormone: chemicals secreted by glands into blood for regulation • Insulin:...
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This note was uploaded on 03/30/2008 for the course HNF 150 taught by Professor Thurston during the Spring '07 term at Michigan State University.
- Spring '07