Introduction to Food and Nutrition

A category of foods including Mango, Guava, Tomato, Papaya, Orange, etc.

A category of foods including greens like Spinach and other vegetables like Carrots, Brinjal, etc.

Nutrients found in fruits and vegetables, essential for health

Categories of foods including butter, ghee, oils, and sugar

Standards for nutrient amounts needed by healthy individuals

Nutrient needed for 50% of the population studied, used for RDA

Estimated daily nutrient amount to cover the population's needs

A system used to assess and counsel on appropriate nutrition

State of complete physical, social, and mental well-being, not merely the absence of disease.

Products from plants or animals providing energy and nutrients for life, growth, and repair.

Science of foods, nutrients, and their impact on the body, including social, economic, cultural, and psychological aspects of food and eating.

Substances in food providing energy, growth, and maintaining bodily functions.

Categories of food providing specific nutrients.

Recommendations of nutrients for healthy people.

The connection between the types and quantities of food eaten, nutrients derived, and overall well-being.

Body Mass Index, a measure of body fat based on height and weight.

Condition of the body regarding nutrient intake, indicating whether the body is getting appropriate nutrients for maintaining good health and function.

Chemical substances from food that provide energy, build and repair tissues, and regulate body functions.

The minimum amount of a nutrient needed for your body to function normally.

Your health, determined by the nutrients you consume and your body's ability to use them.

A health problem caused by too little, too much, or an imbalance of nutrients.

Not getting enough essential nutrients.

Consuming too much of one or more nutrients.

Non-nutrient compounds in plants with health benefits.

Foods containing phytochemicals that offer health advantages.

A diet with different foods providing all necessary nutrients in the right amounts, depending on age, sex, and activity.

Nutrients the body needs in larger amounts (grams).

Nutrients needed in smaller amounts (milligrams or micrograms).

A type of macronutrient that provides energy (4 kcal/g). Can be simple or complex.

Recommended Dietary Allowance; adequate for 97-98% of healthy individuals; varies by physiological groups (infants, adults, etc.) and activity levels; includes a safety margin.

Adequate Intake; used when insufficient evidence to establish RDA; represents the average intake of a nutrient by a healthy group of people.

Tolerable Upper Intake Level; maximum intake of a nutrient without adverse side effects in most healthy individuals.

Imbalance in nutrient consumption and utilization.

Excessive or deficient intake of nutrients overall; leading to conditions like obesity or protein-energy malnutrition.

Excess or deficiency in a single nutrient due to diet or disease (e.g., vitamin C deficiency).

State of nutrient deficiency due to insufficient food intake; often affects a whole host of nutrients.

Diet plays a crucial role in overall health and well-being; impacting energy, alertness, healing and immunity; proper nutrition prevents malnutrition and illness.

Harmful condition caused by consuming too many nutrients, often leading to obesity and related health problems.

A severe form of overnutrition characterized by excessive body fat accumulation.

Body Mass Index; a measure of body fat based on weight and height (kg/m^2).

Categories of BMI values (underweight, healthy weight, overweight, obese) used in assessing nutritional risk and health.

Chronic diseases like type 2 diabetes, hypertension, stroke, heart disease, cancer, joint problems, liver problems, breathing difficulties, & decreased mobility.

A person's state of health and well-being, including the adequacy of nutrients received.

Body Mass Index, a measurement used to assess body fat based on height and weight.

The condition of the body regarding nutrient intake, indicating whether it is getting sufficient nutrients for good health and function.

BMI below 18.5 kg/m2.

BMI range from 18.5 to 24.9 kg/m2.

BMI range from 25 to 29.9 kg/m2.

BMI range from 30 to 34.9 kg/m2.

BMI range from 35 to 39.9 kg/m2.

BMI above 40 kg/m2.

Body Mass Index criteria adjusted for South Asian populations, taking into account elevated risk of type 2 diabetes and heart disease associated with overweight/obesity in this group.

South Asian populations have a heightened risk of developing type 2 diabetes and heart disease due to being overweight.