Nutrition

The science of foods, the nutrients they contain, and their actions within the body.

Kcalories

Units by which food energy is measured.

Carbs

Lipids

Protiens

Vitamins

Menerals

Water

4

9

4

7

kcal/g

Carbs, fat, Protien, and alchol provide 

DRI

Dietary Reference Intake

A set of nutrient intake values for healthy people in the US and Canada.

x4=1200

x4=260

x9=60

Registered Dietian

A college educated food and nutrition specialist, registered by the American Dietetic Association.

Healthy people

A program developed by the Department of Health and Human services that identifies the nations health priorities and focuses efforts towards eliminating them.

Heart Disease

Cancer

Stroke

Diebetes

The 4 leading causes of death that have diet as a risk factor.

Grain 1/2 cup pasta 1 bread

Milk 8 oz.

Fruit 1 small

Meat  2-3 oz

Vegetable 1/2 1 cup 

Fat 1 tsp. oil marg butter

Exchange list

Diet planning tool thatorganizes foods by their proportions of carbs fat protien originally developed for people with diabetes.

My Pyramid

USDA created educational too designed to encourage consumers to make healthy food and physical activity choices everyday.

Thiamin 

riboflave

niacin

iron

folate

The enrichment nutrients for grains are?

Desending

Ingredients on a food label are listed in  ________

order of predominance by weight.

High=20

Good=10-19

Low=less than 5

define DV by % for

Nutrient Claim

Low sodium would be an example of a 

Health claim

Whole grains may reduce the risk of heart disease is an example of a.

Esophagus 

stomach

small intestine

large intestine

Trace the route of digestion 

Liver

gall bladder

pancreas

The 3 digestive acessory organs are

peristalsis

wavelike contraciton the push food along the GI tract.

Chyme

the semi liquid mass of partially digested food.

Sphincter

a circular muscle surrounding and able to close a body opening.

Enzymes

proteins that facilitate chemical reactions without being changed in the process.

Starch 

smaller polysaccharides

maltose

pepsin

polypeptides

pepsinogen

enzymes 

bicarbonate

bile

cholecystokinin

small intestine

villi

large intestine

Salivary amylase digests __ into __ ___ and __.  In the stomach__ digests protein in __. hcl activates___ The pancreas secretes___&___ in the duodenum. ___ bile emulsifies fats the hormone__stimulates the release of bile. the ___ ___ is the major site of digestion and absorption. ___ are fingerlike projections on the folds of the small intestine. The ___ ___ absorbs water and prepares waste for excretion.

Water

Fat

Soluble nutrients are absorbed through the capillaries.

Soluble nutrients are absorbed through the lymphatic system.

Glucose 

Fructose 

Galactose

The monosaccharides are?

Sucrose 

Lactose 

Maltose

The 3 disaccharides are

Starch 

Glycogen 

Fiber.

The 3 complex carbohydrates are

Lactose intolerance is caused by ___ deficiency

Energy 

The primary function of carbs is to supply 

3 functions of fiber

lower cholesterol

manage blood sugar

lower risk of constipation diverticulosis colon cancer

Glucaneogenesis

the making of glucose from a non carbohydrate source.

Insulin

The Hormone ___ decreases blood sugar.

Glucagon 

Pancrease

The hormone___ increases blood surgar. These two hormones are produced in the ___.

3

The minimum number of servings of whole grains to be consumed per day=

10-25%

The recomended range for added sugars is  

of Kilocalories.

Dried beans 

Lentils 

bran cereal

3 High fiber foods

3 servings of begetables 

2 servings of fruit

The slogan 5 a day refers to 

Bread 15g 

Milk 12g

Fruit 15g

Vegetables 5g

According to the exchange system list the carbohydrate content for 1 serving of each of the following.

Glycerol

Fatty acid

Tryglycerides are composed of 1 molecule of ___ and 3 molecules of ___ ___.

Linleic

Linolenic

The 2 essential fatty acids are.

Monounsaturated 

Fatty acids with 1 double bond between carbons.

0

Recommended intake of trans fatty acids.

Meat 

Milk products

Tropical oils

Three sources of saturated fatty acids.

Olive

canola 

walnuts

Two sources of monounsaturated fats 

Oysters 

mackerel

salmon 

bluefish

breast milk

Three soursces of EPA and DHA.

Raise risk of increased LDL, atherosclerosis

What are the health implications for consuming a diet hugh in saturated fats.

animal products

Food sources of cholesterol are

Less than 3g

A low fat food is defined as

HDL

LOL

VLDL

Chylomicrons

Name the  4 lipoproteins