nutrition/diagnostics

• Carbohydrates


  Made up of carbon, oxygen, and hydrogen. Obtained from plant foods, such as fruits, vegetables, and grains. Provides the body's main source of energy, particularly for the brain and muscles. also important for maintaining blood sugar levels and supporting digestive health. Can make simple or complex carbohydrates, 45-65% of our daily intake, 4 calories per gram.
• Proteins


  Large, complex molecules found in the cells of all living things. Essential for building and repairing tissues, making enzymes and hormones, supporting immune function, and maintaining fluid balance. Function in metabolism, immunity, fluid balance, and nutrient transport. 10-35% of energy intake, 4 calories per gram.
• Fats


  Provides a concentrated source of energy, supports cell growth and hormone production, helps absorb fat soluble vitamins, and contributes to the structure of cell membranes. Should make up about 20-35% of total daily calorie intake, 9 calories per gram.
• Macronutrients - nutrients that our body needs in large amounts to support normal function and health.
• Omega 3's - are a type of polyunsaturated fat that are essential for human health, The bo0dy cannot produce them on its own, so they must be obtained through its diet.
• Monosaccharides


  Made of 1 sugar molecule. Includes fructose and glucose. Glucose is the preferred energy source of our brain and is an important source of energy for all our cells.
• Disaccharides


  Made up of 2 sugar molecules. Includes lactose, maltose, and sucrose.
• Complex Carbohydrates


  Consists of long chains of glucose molecules called polysaccharides. They include starch, glycogen, and most fibers (prevents many digestion and chronic diseases).
• Sodium


  Helps maintain food balance in the body, important for nerve function and muscle contraction, regulates blood pressure and blood volume, essential for maintaining the proper function of cells and organs. Found in table salt, processed foods, condiments, and naturally occurs in some foods like celery, beets, and milk.
• Glucose is the preferred energy source of our brain and is an important source of energy for all our cells.
• Fiber


  Passes through our digestive system without being digested and absorbed. Research indicates that fiber helps us stay healthy and prevents many digestive and chronic diseases such as: Colon cancer, Hemorrhoids and constipation, Diverticulosis - infection of the colon from straining when constipated, Heart Disease - blocks the absorption of cholesterol in the bloodstream, Enhance weight loss as it provides a feeling of fullness, and Lowers the risk of type 2 diabetes.
• Triglycerides


  A molecule that consists of three fatty acids and attached a three carbon glycerol backbone. This is the same form in which most of the fat in our body is stored. Vary in three factors: chain length, level of saturation, and shape. Saturated fats are solid at room temperature (butter, cheese, lard), monounsaturated are usually liquids (olive oil, canola oil, almonds), and polyunsaturated are usually liquids (soybean, sunflower, corn). Saturated fats are kike tooth picks, forming straight chains with no double bonds, while unsaturated fats have kinks in their lengths, and cannot pack togther tightly, resulting in a liquid.
• Bad Fats


  Include hydrogenation (the process of adding more hydrogen to unsaturated fatty acids making them more saturated and solid, results in trans fatty acids), and trans fatty acids (found in shortening, baked goods, and pastries, contributing to high cholesterol and heart disease).
• Phospholipids


  A type of lipid with a glycerol backbone to which two fatty acids and a phosphate compound are attached. Used to transport fat in our body and are made by our body.
• Sterols


  Another kind of lipid found in foods and our body that has a ring structure. Cholesterol is the most common type of sterol. Needed for cell membranes, nerve cells, sex hormones, and to make vitamin D.
• Vitamins


  Essential organic compounds the body needs in small amounts to function properly. They play crucial roles in metabolism, immune function, tissue repair, and growth. Vitamins do not provide calories but are necessary for the body to carry out essential functions. There are 13 essential vitamins, each with specific rules and functions on the body.
• Minerals


  Inorganic elements that the body requires in small amounts for various functions. They play rules and processes such as bone formation, nerve function, muscle contraction, food balance, and enzyme activity. They are essential for maintaining overall health and well-being. They are obtained through diet as the body cannot produce them on their own. Examples of minerals include calcium, magnesium, potassium, iron, and zinc.
• Micronutrients


  Essential nutrients required by the body in relatively small amounts for various physiological functions. They include vitamins and minerals, which are vital for growth, development, metabolism, and overall health. Despite being needed in smaller amounts, micronutrients are critical for maintaining bodily processes.
• Macronutrients


  The essential nutrients that provide the body with energy and are required and relatively large amounts. They include carbohydrates, proteins, and fats. Maintaining a balanced intake of carbohydrates, proteins, and fats is important for overall health and well-being.
• Vitamin C


  Important for the growth and repair of tissues, an antioxidant that helps protect cells from damage, and helps in wound healing and maintenance of bones and teeth. Can be found in citrus fruits, berries, vegetables, tomatoes, and potatoes.
• Vitamin K


  Plays a crucial role in blood clotting and prevents excessive bleeding, important for bone health and regulates calcium, and has a role in heart health by preventing mineralization. Can be found in leafy green vegetables, other vegetables, fish, liver, meat, eggs, and some fermented foods.
• Folic Acid


  Crucial for DNA synthesis and repair, important for cell division and growth, essential during pregnancy, and prevents anemia. Found in leafy green vegetables, fruits, beans, legumes, peas, fortified grains, cereals, liver, and other organ meats.
• Calcium


  Essential for the development and maintenance of strong bones and teeth, plays a role in muscle function, nerve transmission, important for blood clotting and heart function, and helps in the release of hormones and enzymes. Found in dairy products, leafy green vegetables, fortified foods, fish with edible bones, nuts, and seeds.
• Iron


  A vital component of hemoglobin, which carries oxygen in the blood, important for energy production and metabolism, necessary for growth and development, and supports immune function. Found in red meat, poultry, fish, beans, lentils, tofu, fortified cereals, grains, spinach, and other leafy green vegetables.
• Minimally Processed


  These foods have had some processing but it does not significantly change the nutritional makeup of the food. The processing makes these foods more accessible, convenient, and often safer to eat. Examples of minimally processed foods would be chopping vegetables to make a salad, butchering an animal to make fresh meat, freezing vegetables to store for later, and pasteurizing milk to kill bacteria. (do not have additives such as sugar, flour, or salt).
• Processed Ingredients


  Some foods are processed to create food ingredients such as flour, sugar, salt, and oil. These ingredients are not consumed as is but are added to foods. For example, wheat is processed into whole wheat flour to make bread. Oil is extracted to be used in food such as baked goods and salad dressing.
• Ultra Processed


  These foods are created when minimally processed foods are combined with processed ingredients. They do not have any resemblance to the food that they are made from. Examples of these foods include chicken nuggets, hot dogs, fruit snacks, ice cream, and some breakfast cereals.
• Febrile


  Body temperature above normal, person becomes feverish.
• Afebrile


  A temperature in a normal body temperature range.
• Tachycardia


  A pulse rate that is faster than normal.
• Brachycardia


  A pulse that is slower than normal.
• Auscultate


  Listening for sounds in order to find a pulse.
• Palpate


  Feeling for a pulse on the body.
• Systolic Blood Pressure


  The pressure exerted on the arteries during the contraction phase of the heartbeat (numerator).
• Diastolic Blood Pressure


  The resting pressure on the arteries as the heart relaxes between beats (denominator).
• Blood Pressure


  The amount of pressure exerted on arterial walls as blood pulsates through them.
• Sphygmomanometer


  The instrument used to measure blood pressure.
• Pulse


  A wave of blood flow created by the contraction of the heart.
• Radial


  The pulse found on the inside of the wrist, near the thumb.
• Brachial


  The pulse found in the antecubital space of the arm (inside the bend of the elbow). Used in young children.