NUTR 331 Midterm
1. energy-yielding carbohydrates, lipids, proteins
nutrients
2. nutrition the study of the nutrients and other biologically active compounds in foods and
in the body; sometimes also the study of human behaviours related to food.
3. nutrients components of food that are indispensable to the body's functioning. They pro-
vide energy, serve as building material, help maintain or repair body parts, and
support growth. The nutrients include water, carbohydrates, fat, protein, vitamins,
and minerals.
4. chronic diseases long-duration degenerative diseases characterized by deterioration of the body
organs. Examples include heart disease, cancer, and diabetes.
5. genome the full complement of genetic material in the chromosomes of a cell. The study
of genomes is genomics.
6. DNA an abbreviation for deoxyribonucleic (dee-OX-ee-RYE-bow-nu-CLAY-ick) acid, the
molecule that encodes genetic information in its structure
7. genes units of a cell's inheritance, made of the chemical DNA (deoxyribonucleic acid).
Each gene directs the making of one or more proteins, which perform important
tasks in the body.
8. nutritional ge- the science of how nutrients attect the activities of genes and how genes attect
nomics the activities of nutrients. Also called molecular nutrition or nutrigenomics.
9. energy the capacity to do work. The energy in food is chemical energy; it can be converted
to mechanical, electrical, heat, or other forms of energy in the body. Food energy
is measured in Calories, defined in the next section.
10. organic carbon containing. Four of the six classes of nutrients are organic: carbohydrate,
fat, protein, and vitamins. Strictly speaking, organic compounds include only those
made by living things and do not include carbon dioxide and a few carbon salts.
, NUTR 331 Midterm
11. energy-yielding the nutrients the body can use for energy. They may also supply building blocks
nutrients for body structures.
12. essential nutri- the nutrients the body cannot make for itself (or cannot make fast enough)
ents from other raw materials; nutrients that must be obtained from food to prevent
deficiencies.
13. Calories units of energy. Strictly speaking, the unit used to measure the energy in foods
is a kilocalorie (kcalorie or Calorie): it is the amount of heat energy necessary to
raise the temperature of a kilogram (a litre) of water by one degree Celsius.
14. grams units of mass. A gram (g) is the mass of a cubic centimetre (cc) or millilitre (mL)
of water under defined conditions of temperature and pressure. About 28 grams
equals an ounce.
15. dietary supple- pills, liquids, or powders that contain purified nutrients or other ingredients
ments
16. elemental diets diets composed of purified ingredients of known chemical composition; intended
to supply all essential nutrients to people who cannot eat foods.
17. nonnutrients compounds other than the six nutrients that are present in foods and have
biological activity in the body.
18. phytochemicals nonnutrient compounds in plant-derived foods that have biological activity in the
body (phyto means "plant")
19. basic foods milk and milk products; meats and similar foods, such as fish and poultry; vegeta-
bles, including dried beans and peas; fruit; and grains. These foods are generally
considered to form the basis of a nutritious diet. Also called whole foods.
20. enriched foods and fortified foods foods to which nutrients have been added. If the starting
material is a whole, basic food such as milk or whole grain, the result may be
, NUTR 331 Midterm
Study online at https://quizlet.com/_dcnz23
highly nutritious. If the starting material is a concentrated form of sugar or fat,
the result may be less nutritious
21. functional foods a term that reflects an attempt to define as a group the foods known to possess
nutrients or nonnutrients that might lend protection against diseases.
22. natural foods a term that has no legal definition but is often used to imply wholesomeness.
23. nutraceutical a term used to describe a product that has been isolated from food, often sold in
pill form and believed to have medicinal ettects
24. partitioned foods foods composed of parts of whole foods, such as butter (from milk), sugar (from
beets or cane), or corn oil (from corn). Partitioned foods are generally overused
and provide few nutrients with many Calories.
25. processed foods foods subjected to any process, such as milling, alteration of texture, addition of
additives, cooking, or others. Depending on the starting material and the process,
a processed food may or may not be nutritious.
26. staple foods foods used frequently or daily, for example, rice (in East and Southeast Asia) or
potatoes (in Ireland). If well chosen, these foods are nutritious.
27. adequacy the dietary characteristic of providing all the essential nutrients, fibre, and energy
in amounts suflcient to maintain health and body weight.
28. balance the dietary characteristic of providing foods of a number of types in proportion to
each other, such that foods rich in some nutrients do not replace foods that are
rich in other nutrients. Also called proportionality.
29. legumes beans, peas, and lentils, valued as inexpensive sources of protein, vitamins,
minerals, and fibre that contribute little fat to the diet
30. A, B, C, M, V prin- Adequacy, balance, calorie control, moderation, variety
ciples
1. energy-yielding carbohydrates, lipids, proteins
nutrients
2. nutrition the study of the nutrients and other biologically active compounds in foods and
in the body; sometimes also the study of human behaviours related to food.
3. nutrients components of food that are indispensable to the body's functioning. They pro-
vide energy, serve as building material, help maintain or repair body parts, and
support growth. The nutrients include water, carbohydrates, fat, protein, vitamins,
and minerals.
4. chronic diseases long-duration degenerative diseases characterized by deterioration of the body
organs. Examples include heart disease, cancer, and diabetes.
5. genome the full complement of genetic material in the chromosomes of a cell. The study
of genomes is genomics.
6. DNA an abbreviation for deoxyribonucleic (dee-OX-ee-RYE-bow-nu-CLAY-ick) acid, the
molecule that encodes genetic information in its structure
7. genes units of a cell's inheritance, made of the chemical DNA (deoxyribonucleic acid).
Each gene directs the making of one or more proteins, which perform important
tasks in the body.
8. nutritional ge- the science of how nutrients attect the activities of genes and how genes attect
nomics the activities of nutrients. Also called molecular nutrition or nutrigenomics.
9. energy the capacity to do work. The energy in food is chemical energy; it can be converted
to mechanical, electrical, heat, or other forms of energy in the body. Food energy
is measured in Calories, defined in the next section.
10. organic carbon containing. Four of the six classes of nutrients are organic: carbohydrate,
fat, protein, and vitamins. Strictly speaking, organic compounds include only those
made by living things and do not include carbon dioxide and a few carbon salts.
, NUTR 331 Midterm
11. energy-yielding the nutrients the body can use for energy. They may also supply building blocks
nutrients for body structures.
12. essential nutri- the nutrients the body cannot make for itself (or cannot make fast enough)
ents from other raw materials; nutrients that must be obtained from food to prevent
deficiencies.
13. Calories units of energy. Strictly speaking, the unit used to measure the energy in foods
is a kilocalorie (kcalorie or Calorie): it is the amount of heat energy necessary to
raise the temperature of a kilogram (a litre) of water by one degree Celsius.
14. grams units of mass. A gram (g) is the mass of a cubic centimetre (cc) or millilitre (mL)
of water under defined conditions of temperature and pressure. About 28 grams
equals an ounce.
15. dietary supple- pills, liquids, or powders that contain purified nutrients or other ingredients
ments
16. elemental diets diets composed of purified ingredients of known chemical composition; intended
to supply all essential nutrients to people who cannot eat foods.
17. nonnutrients compounds other than the six nutrients that are present in foods and have
biological activity in the body.
18. phytochemicals nonnutrient compounds in plant-derived foods that have biological activity in the
body (phyto means "plant")
19. basic foods milk and milk products; meats and similar foods, such as fish and poultry; vegeta-
bles, including dried beans and peas; fruit; and grains. These foods are generally
considered to form the basis of a nutritious diet. Also called whole foods.
20. enriched foods and fortified foods foods to which nutrients have been added. If the starting
material is a whole, basic food such as milk or whole grain, the result may be
, NUTR 331 Midterm
Study online at https://quizlet.com/_dcnz23
highly nutritious. If the starting material is a concentrated form of sugar or fat,
the result may be less nutritious
21. functional foods a term that reflects an attempt to define as a group the foods known to possess
nutrients or nonnutrients that might lend protection against diseases.
22. natural foods a term that has no legal definition but is often used to imply wholesomeness.
23. nutraceutical a term used to describe a product that has been isolated from food, often sold in
pill form and believed to have medicinal ettects
24. partitioned foods foods composed of parts of whole foods, such as butter (from milk), sugar (from
beets or cane), or corn oil (from corn). Partitioned foods are generally overused
and provide few nutrients with many Calories.
25. processed foods foods subjected to any process, such as milling, alteration of texture, addition of
additives, cooking, or others. Depending on the starting material and the process,
a processed food may or may not be nutritious.
26. staple foods foods used frequently or daily, for example, rice (in East and Southeast Asia) or
potatoes (in Ireland). If well chosen, these foods are nutritious.
27. adequacy the dietary characteristic of providing all the essential nutrients, fibre, and energy
in amounts suflcient to maintain health and body weight.
28. balance the dietary characteristic of providing foods of a number of types in proportion to
each other, such that foods rich in some nutrients do not replace foods that are
rich in other nutrients. Also called proportionality.
29. legumes beans, peas, and lentils, valued as inexpensive sources of protein, vitamins,
minerals, and fibre that contribute little fat to the diet
30. A, B, C, M, V prin- Adequacy, balance, calorie control, moderation, variety
ciples
