NFS Chapter 1 Flashcards.pdf - 1 2 cuisines food 3 4 nutrition diet 5 6 nutrients malnutrition 7 8 chronic diseases anemia 9 10 genome genes 2 medically

NFS Chapter 1 Flashcards.pdf - 1 2 cuisines food 3 4...

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cuisines food nutrition diet nutrients malnutrition chronic diseases anemia genome genes 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
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styles of cooking. medically, any substance that the body can take in and assimilate that will enable it to stay alive and to grow; the carrier of nourishment; socially, a more limited number of such substances defined as acceptable by each culture. the study of the nutrients in foods and in the body; sometimes also the study of human behaviors related to food. the foods (including beverages) a person usually eats and drinks. components of food that are indispensable to the body's functioning. They provide energy, serve as building material, help maintain or repair body parts, and support growth. The nutrients include water, carbohydrate, fat, protein, vitamins, and minerals. any condition caused by excess or deficient food energy or nutrient intake or by an imbalance of nutrients. Nutrient or energy deficiencies are forms of undernutrition; nutrient or energy excesses are forms of overnutrition. degenerative conditions or illnesses that progress slowly, are long in duration, and lack an immediate cure; chronic diseases limit functioning, productivity, and the quality and length of life. Examples include heart disease, cancer, and diabetes. a blood condition in which red blood cells, the body's oxygen carriers, are inadequate or impaired and so cannot meet the oxygen demands of the body. (GEE-nome) the full complement of genetic information in the chromosomes of a cell. In human beings, the genome consists of about 35,000 genes and supporting materials. units of a cell's inheritance; sections of the larger genetic molecule DNA (deoxyribonucleic acid). Each gene directs the making of one or more of the body's proteins. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
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DNA energy organic grams energy-yielding nutrients essential nutrients calories dietary supplements elemental diets phytochemicals 11. 12. 13. 14. 15. 16. 17. 18. 19. 20.
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an abbreviation for deoxyribonucleic (dee-OX- ee-RYE-bow-nu-CLAY-ick) acid, the thread-like molecule that encodes genetic information in its structure; DNA strands coil up densely to form the chromosomes. the capacity to do work. The energy in food is chemical energy; it can be converted to mechanical, electrical, thermal, or other forms of energy in the body. Food energy is measured in calories. carbon containing. Four of the six classes of nutrients are organic: carbohydrate, fat, protein, and vitamins. Organic compounds include only those made by living things and do not include compounds such as carbon dioxide, diamonds, and a few carbon salts. units of weight. A gram (g) is the weight of a cubic centimeter (cc) or milliliter (ml) of water under defined conditions of temperature and pressure. About 28 grams equal an ounce. the nutrients the body can use for energy— carbohydrate, fat, and protein. These also may supply building blocks for body structures. Also called macronutrients .
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