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| HEALTH PROMOTION | PAGE 4 |
| BASIC DEFINITIONS | NUTRITION, DIETETICS, HEALTH, WELLNESS, WELLNESS MOVEMENT, NATIONAL HEALTH GOALS, TRADITIONAL APPROACHES, PREVENTATIVE APPROACHES |
| IMPORTANCE OF A BALANCED DIET | FOOD AND HEALTH, SIGNS OF GOOD NUTRITION |
| FUNCTIONS OF NUTRIENTS IN FOOD | 1, PROVIDE ENERGY SOURCE 2, BUILD TISSUE 3, REGULATE METABOLIC PROCESSES |
| ENERGY SOURCES | CARBS, FATS, PROTEINS |
| TISSUE BUILDING | PROTEINS, OTHER NUTRIENTS LIKE MINERALS, VITAMINS, FATTY ACIDS |
| REGULATION AND CONTROL | VITAMINS, MINERALS, OTHER NUTRIENTS |
| GOOD NUTRITION | OPTIMAL NUTRITION, UNDER NUTRITION, MALNUTRITION, OVERNUTRITION |
| NUTRIENT AND FOOD GUIDES FOR HEALTH PROMOTION | NUTRIENT STANDARDS, FOOD GUIDES, INDIVIDUAL NEEDS |
| NUTRIENT STANDARDS | U.S. STANDARDS:DTI'S DIETARY REFERENCE INTAKES, OTHER STANDARDS |
| FOOD GUIDES | BASIC FOOD GROUPS GUIDE, US DIETARY GUIDELINES |
| INDIVIDUAL NEEDS | PERSON-CENTERED CARE, CHANGING FOOD ENVIRONMENT |
| HEALTH PROMOTION | BEHAVIORS OR PROGRAMS THAT ADVANCE POSITIVE WELL BEING |
| NUTRITION | CONCERNS THE FOOD PEOPLE EAT AND HOW THEIR BODIES USE IT |
| NUTRITIONAL SCIENCE | THE BODY OF SCIENCE, RELATES TO THE PROCESSES INVOLVED IN NUTRITION, INTERNATIONAL, COMMUNITY, CLINICAL |
| DIETETICS | MANAGEMENT OF DIET AND THE USE OF FOOD |
| REGISTERED DIETITIAN (RD) | PROFESSIONAL DIETITIAN |
| HEALTH | STATE OF OPTIMAL WELL BEING, PHYSICALLY, MENTALLY, AND SOCIAL |
| METABOLISM | SUM OF ALL CHEMICAL CHANGES THAT TAKE PLACE IN THE BODY |
| GLYCOGEN (POLYSACCHARIDE) | THE BODYS BACK UP STORE OF QUICK ENERGY |
| AMINO ACIDS | THE BUILDING UNITS NECESSARY FOR CONSTRUCTING AND REPAIRING BODY TISSUES |
| KILOCALORIE | K CAL HEAT OF MEASURE, 1000 CALORIES |
| DIETARY REFERENCE INTAKES (DRI'S) | SYSTEM OF REFERENCE VALUES |
| RECOMMENDED DIETARY ALLOWANCES RDAS | RECOMMENDED DAILY ALLOWANCES |
| FOOD GUIDE PYRAMID | VISUAL PATTERN OF THE CURRENT BASIC FIVE FOOD GROUPS |
