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Cheatography

Life Sciences: Introduction to Nutrition Cheat Sheet (DRAFT) by

Introduction to Nutrition cheatsheet for year 1 students.

This is a draft cheat sheet. It is a work in progress and is not finished yet.

Defini­tions

Nutrition
the study of how food nourishes the body
Food
any substance the body can take in and assimi­late; a source of nutrients
Diet
the food and beverages a person usually eats and drinks
Genome
the full complement of genetic material in the chromo­somes of a cell
DNA
the molecule that encodes genetic inform­ation in its structure
Nutrit­ional genomics
the science of how nutrients affect the activity of genes and how genes affect the activity of nutrients
Energy
the capacity to do work; energy that fuels the body comes indirectly from the sun via plants; measured in Calories
Nutrients
components of food required for the bodys functi­oning; roles include providing energy, building material, mainte­nance and repair, and supporting growth; ie: water, carbs, fat, protein, vitamins, minerals
Essential nutrients
nutrients that the body cannot make or cannot make fast enough, from other raw materials
Calories
unit of energy; amount of heat energy needed to raise the temper­ature of 1 kilogram of water
Gram
unit of mass; food and nutrients are often measured in grams
Elemental Diet
composed of purified ingred­ients of known chemical compos­ition; intended to supply all essential nutrients to people who cannot eat foods; they are not superior to real food, dont enable people to thrive over long periods, dont support optimal growth and health, can cause medical compli­cations
Nonnut­rients
compounds other than the six nutrients present in food that have biological activity in the body
Phytoc­hem­icals
nonnut­rient compounds that confer colour, taste, and other charac­ter­istics on foods
Adequacy
the dietary charac­ter­istic of providing all of the essential nutrients, fibre, and energy in sufficient amounts to maintain health and body weight
Balance
the dietary charac­ter­istic of providing foods of a number of different types in proportion to each other, such that foods rich in some nutrients do not replace foods that are rich in other nutrients
Calorie control
control of energy intake
Moderation
the dietary charac­ter­istic of providing consti­tuents within set limits; nothing in excess
Variety
the dietary charac­ter­istic of providing a wide selection of foods
Cuisines
styles of cooking
Foodways
sum of a cultures habits, customs, beliefs, and prefer­ences concerning food
Ethnic foods
associated with a particular cultural subgroups within a population
Nutrit­ional assessment
includes an indivi­duals health and diet history, anthro­pom­etric measur­ements, laboratory test data
Registered dietitian
indicates a qualified nutrition expert
 

Glossary of Food Types

Why do people choose foods?

Positive associ­ations
Region of country
Social pressure
Values or beliefs
Weight
Nutrit­ional value

Benefits of Physical Activity

Increased cardio­vas­cular endurance
Increased muscle strength and endurance
Increased flexib­ility
Reduced risk of cardio­vas­cular diseases
Reduced risk of type 2 diabetes
Reduced risk of cancer, especially colon and breast
Feeling of vigour
Feeling of belonging and compan­ionship
Improved mental outlook and lessened likelihood of depression
Improved mental functi­oning
Improved bone density
Strong self-image and belief in ones abilities
Reduced body fat and increased lean tissue
Youthful appear­ance, healthy skin, and improved muscle tone
Increased indepe­ndence in the elderly
Sound, beneficial sleep
Faster wound healing
Lessening of menstrual pain
Improved resistance to infection

Calorie Values

carbs
4cal/g
fats
9cal/g
protein
4cal/g

Acceptable Nutrient Ranges

carbs
45-65%
fats
20-35%
protein
10-35%
 

The Scientific Method

Research Design Terms

Canadas Food Guide Dietary Guidelines

Nutrient Recomm­end­ations