Chapter 1 Intro to Basic Principles of Nutrition Science [2026]
Chapter 1 Intro to Basic Principles of Nutrition Science
Study online at https://quizlet.com/_6u2q1m
1. BMI (body mass a measure of body weight relative to height
index)
2. dietetics the science of applying food and nutrition to health and disease
3. Registered Dietit- a person who has completed a minimum of a bachelor's degree from an accredited
ian (RD) university or college, has completed approved course work and a supervised
practice program, has passed a national examination, and maintains registration
through continuing professional education.
4. health The combination of physical, mental/emotional, and social well-being; relative
freedom from disease or disability
5. Carbohydrates the starches and sugars present in foods
6. Calories A unit used to measure the amount of energy contained in foods
7. essential nutri- substances the body must get from foods because it cannot manufacture them
ents at all or fast enough to meet its needs. These nutrients include proteins, fats,
carbohydrates, vitamins, minerals, and water
8. Metabolism the chemical processes that occur within a living organism in order to maintain life.
9. energy yielding carbohydrates, fats, proteins
nutrients
10. Glycogen Storage form of glucose
11. amino acids building blocks of proteins
12. Undernutrition Too little food energy or too few nutrients to prevent disease or to promote growth;
a form of malnutrition
13. Overnutrition Too much food energy or excess nutrients to the degree of causing disease or
increasing risk of disease; a form of malnutrition
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Chapter 1 Intro to Basic Principles of Nutrition Science
Study online at https://quizlet.com/_6u2q1m
1. BMI (body mass a measure of body weight relative to height
index)
2. dietetics the science of applying food and nutrition to health and disease
3. Registered Dietit- a person who has completed a minimum of a bachelor's degree from an accredited
ian (RD) university or college, has completed approved course work and a supervised
practice program, has passed a national examination, and maintains registration
through continuing professional education.
4. health The combination of physical, mental/emotional, and social well-being; relative
freedom from disease or disability
5. Carbohydrates the starches and sugars present in foods
6. Calories A unit used to measure the amount of energy contained in foods
7. essential nutri- substances the body must get from foods because it cannot manufacture them
ents at all or fast enough to meet its needs. These nutrients include proteins, fats,
carbohydrates, vitamins, minerals, and water
8. Metabolism the chemical processes that occur within a living organism in order to maintain life.
9. energy yielding carbohydrates, fats, proteins
nutrients
10. Glycogen Storage form of glucose
11. amino acids building blocks of proteins
12. Undernutrition Too little food energy or too few nutrients to prevent disease or to promote growth;
a form of malnutrition
13. Overnutrition Too much food energy or excess nutrients to the degree of causing disease or
increasing risk of disease; a form of malnutrition
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