Term
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Definition
| The science of food, the nutrients and the substances therein, their action, interaction, and balance in relation to health and disease, and the process by which the organism ingests, absorbs, transports, utilizes, and excretes food substances |
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Term
•Provide energy
•Provide building blocks (ex: calcium is a component to bones)
•Vital for growth and maintenance
•Termed “essential” |
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Definition
| Nutrients come from food to... |
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Term
•Omission leads to decline
•Regain normal function when stored to diet
•Has a specific biological function |
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Definition
| you need essential nutrients because... |
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Term
•Poor diet and sedentary lifestyles are risk factors for chronic disease (29% of all deaths)
•Disease of the heart
•Cancer (22%)
•Cerebrovascular disease (about 79%)
•Diabetes (39%) |
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Definition
| Over nutrition contribes to chronic diseases such as... |
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Term
| down syndrome, hemophillia, sickle cell anemia, adult bone loss (osteoporosis), cancer, infectious disease |
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Definition
| nutrition unrelated diseases (genetic) |
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Term
| diabetes, hypertension, heart disease, iron defiency, vitamin def, mineral def |
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Definition
| nutrition related diseases |
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Term
•Carbohydrates
•Lipids
•Protein
•Minerals
•Vitamins
•Water |
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Definition
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Term
•Provides calories
•For growth, development, and maintenance
•Regulate body processes |
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Definition
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Term
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Definition
•Composed of carbon, hydrogen, and oxygen
•Major sources of fuel
•Monosaccharide (glucose)
•Simple and complex forms
•Dietary fiber
•Energy yielding (about 4 kcal/gm) |
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Term
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Definition
| how many kcals are in carbohydrates |
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Term
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Definition
•Composed of carbon, hydrogen, and fewer oxygen
•Triglycerides
-Fats and oils
•Unsaturated Fatty Acids (double bonds)
•Saturated Fatty Acids (no double bonds)
•Essential Fatty Acids
•Energy yielding fats and oils (about 9 kcal/gm)
•Cholesterol
•Phospholipids |
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Term
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Definition
| how many kcals are in lipids? |
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Term
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Definition
•Composed of carbon, hydrogen, oxygen, and nitrogen
•Structural material
•9 essential amino acids
•11 nonessential amino acids
•Energy yielding (about 4 kcal/gm)
•Excess protein intake |
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Term
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Definition
| how many kcals are in proteins? |
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Term
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Definition
| how many kcals are in alcohol? |
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Term
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Definition
•Composed of various elements
•Enable chemical reactions
•Fat soluble
•Yield no energy |
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Term
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Definition
•Inorganic substances
•Function in cellular processes, nervous system, water balances, and structural systems
•Not destroyed during cooking
•Trace minerals (small amounts)
•Major minerals (large amounts)
•Electrolytes
•Yield no energy |
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Term
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Definition
•Composed of hydrogen and oxygen
•Majority of our body weight
•Found in foods
•Yields no energy
•Functions: solvent, lubricant, medium for transport, chemical processes, and temperature regulator |
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Term
| Recommended intake about 9-13 cups per day |
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Definition
| How many cups of water should you drink a day? |
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Term
| carbohydrates, proteins, and lipids |
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Definition
| nutrients that provide energy |
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Term
| Proteins, lipids, some vitamins, some minerals, and water |
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Definition
| Nutrients that promote growth, development, and maintenance |
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Term
| proteins, lipids, some vitamins, some minerals, and water |
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Definition
| Nutrients that regulate body processes |
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Term
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Definition
•Measurement of energy
•“The amount of heat it takes to raise the temperature of 1 gram of water by 1 degree Celsius |
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Term
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Definition
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Term
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Definition
| what is the % of kcal as protein |
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Term
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Definition
| What is the % of kcal as carbs? |
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Term
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Definition
| what is the % of kcal as fats? |
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Term
•Monitor energy intake
•Salt (sodium) in moderation
•Alcohol in moderation
•Fat in moderation
•Adequate fluids
•Eat 5-a-day
•Use supplements wisely, if at all
•Mealtime is a social time |
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Definition
| How do you improve your diet? |
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Term
•Promote healthy lifestyle
•Reduce preventable diseases and deaths
•Reduce obesity in adults and children
•Increase intakes of fruits, vegetables, and whole grain products
•Lower intake of fat, saturated fats, and sodium
•Increase intake of calcium a |
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Definition
| How will we be able to attain the goal of Healthy People 2010? |
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Term
•Designed solely for listing nutrients on U.S. food labels
•Based partly on RDA (Recommended Dietary Allowances)
•Based partly on set of standards
•Based on intake of 2000 calories per day
•Set adequacy standards for nutrients
•Set moderation standar |
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Definition
| How is % Daily Value configured? |
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Term
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Definition
| In a 2,000 calorie diet, what is the grams of total fat? |
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Term
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Definition
| In a 2,000 calorie diet, what is the grams of Saturated fat? |
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Term
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Definition
| In a 2,000 calorie diet, what is the grams of Cholesterol? |
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Term
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Definition
| In a 2,000 calorie diet, what is the grams of sodium? |
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Term
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Definition
| In a 2,000 calorie diet, what is the grams of total carbs? |
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Term
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Definition
| In a 2,000 calorie diet, what is the grams of fiber? |
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Term
•20% or more- high source
•10% - 19%- good source
•0%-5%- low source |
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Definition
| A quick guide to Nutrietn sources (%DV) |
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Term
-Low calorie: equal or less than 40 cal/serving
-Reduced calorie: at least 25% fewer calories than regular product |
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Definition
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Term
-Fat free: less than 0.5g fat/serving
-Low fat: less than 3g fat/serving
-Cholesterol free: less than 2mg cholesterol and 2g or less of saturated fat/serving |
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Definition
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Term
-Good source: 10-19% of the DV per serving
-High, “rich in”, or “excellent source”: 20% or more of the DV per serving
-Light:
A serving providing 1/3 fewer calories of half of fat than regular product
A serving of low-calorie, low-fat |
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Definition
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Term
•Sugar (free, no added)
•Calories (free, low)
•Fiber (high, food source, added)
•Cholesterol (free, low, reduced)
•Sodium (free, low, light) |
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Definition
| comparative and absolute nutrient claims |
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Term
•Nearly all packaged foods and processed meat products
•Health claims
•Fresh fruit, vegetables, poultry, fish… VOLUNTARY |
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Definition
| What food requires a label? |
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Term
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Definition
| what is the newest label law? |
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Term
•Calcium and osteoporosis
-high in calcium
•Sodium and hypertension
-Low sodium
•Dietary fat and cancer
-Low fat
•Dietary saturated fat and cholesterol and heart disease
-Low saturated fat, low cholesterol, and low fat
•Other similar claims: Be ab |
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Definition
| health claims allowed on food labels |
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Term
| desirable, under nutrition, and over nutrition |
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Definition
| States of nutritional health |
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Term
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Definition
States of nutritional health:
adequate nutrients to support normal metabolic functions |
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Term
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Definition
states of nutritional health:
-Nutrients needs less than nutrient intakes
-Surpluses depleted
-Healthy declines
-Sub clinical deficiency
-Deficiency state- clinical symptoms |
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Term
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Definition
states of nutritional health:
-Nutrient needs less than nutrient intake
-Short term-symptoms fewer
-Some nutrients are toxic
-Obesity |
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Term
| anthropometric assessment |
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Definition
| height, weight, weight change, skin folds, body circumferences |
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Term
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Definition
| concentrations of nutrients and nutrient by products in the blood, urine, feces; blood enzymes activity |
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Term
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Definition
| skin, eyes, tongue, hair loss, sense of touch, ability to cough, ablitity to walk |
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Term
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Definition
| typical food choices, recall of previous day's food; record of day's food intake |
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Term
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Definition
| ability to purchase and prepare food |
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Term
-medical history
-medications
-education |
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Definition
| what are some additional nutritional parameters? |
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Term
•Long delay between initial development of poor nutritional status and 1st clinical signs
-Low bone density- broken bone
-High cholesterol- heart attack
•Symptoms due to different causes |
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Definition
| limitations to nutritional assessment |
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Term
•USDA’s and HHS Dietary Guidelines for Americans
•USDA’s MyPyramid
•Institute of medicine (IOM) Dietary Reference Intakes (DRI)
•Food and Drug Administrations (FDA) Food Label |
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Definition
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Term
1.Consume a variety of foods with in and among the basic food groups while staying with in energy needs
2.Control calorie intake to manage body weight
3.Be physically active everyday (30 minutes per day)
4.Increase daily consumption of (fruits and vege |
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Definition
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Term
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Definition
| categories of similar foods |
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Term
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Definition
| recommended daily amounts of food to eat |
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Term
•12 pyramids- based on calorie needs
•Internet based
•Serving sizes in household units |
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Definition
| USDA's New Food Guide Pyramid |
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Term
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Definition
| characteristics of a healthy diet: foods provide enough of the essential nutrients |
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Term
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Definition
characteristics of a healthy diet:
food choices do not overemphasize one food or nutrient at the expense of another |
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Term
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Definition
characteristics of a healthy diet:
foods do not provide excesses of unwanted components |
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Term
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Definition
characteristics of a healthy diet:
food choices differ from day to day |
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Term
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Definition
USDA's New Food Guide Pyramid:
6 different color bands |
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Term
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Definition
USDA's New Food Guide Pyramid:
different widths of the food group bands |
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Term
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Definition
USDA's New Food Guide Pyramid:
narrowing of each food group |
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Term
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Definition
USDA's New Food Guide Pyramid:
person climbing stairs |
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Term
•Ongoing and collaborative effort
•Food and Nutrition Board of IOM (U.S.)
•Includes RDA, AI, EAR, and UL
•Gender and age specific
•Refer to intake averaged over time or “usual diet” |
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Definition
| Dietary Reference Intake (DRI) |
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Term
•Amount that meets the estimated nutrient needs of 50% of individuals in a specific age and gender group
•Used to set RDA |
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Definition
| Estimated Average Requirement (EAR) |
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Term
| Recommended Dietary Allowance (RDA) |
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Definition
| use to evaluate your current intake for a specific nutrient, the further you stray above or below this value, the greater your chances of developing nutritional problems |
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Term
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Definition
| Use to evaluate your current intake of nutrients, byt realize that a designation implies that further research is required before scientists can establish a more definitive number |
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Term
| Estimated Energy Requirement (EER) |
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Definition
| use to estimate calorie needs of the aberage person within a specific height, weight, gender, age, and physical activity pattern |
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Term
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Definition
| use to evaluate the highest amount of daily nutrient intake that is unlikely to cause adverse health effects in the long run in almost all people (97%-98%) in a population. This number applies to chronic use and is set to protect even very susceptible people in the healthy general population. As intake increases about the this, the potential for adverse effects generally increases. |
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Term
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Definition
| use a a rough guide for comparing the nurtient content of a food to approzimate human needs. Typically, this is used on food labels refers to ages 4 year to adulthood. It is based on a 2,000 calorie diet, some values increase slightly with higher calorie intakes |
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Term
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Definition
comparison of vitamin and mineral content with number of kcals
-empty calories |
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Term
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Definition
•Comparison of kcal content with weight of food
•High-energy-dense foods (high fat)
•Low-energy-dense foods (low fat) |
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Term
| cells-tissue-organs-organ system-organism |
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Definition
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Term
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Definition
| breaksdown nutrients into simple compounds (mechanically and chemically) |
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Term
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Definition
| transfers nutrients from inside the digestive track to blood and lymph |
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Term
| mouth->esophagus->stomach->large intestine->small intestine->rectum->anus |
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Definition
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Term
esophageal(cardiac)
pyloric
ileocecal
anal |
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Definition
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Term
salivary gland
liver
gall bladder
pancreas |
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Definition
| accessory digestive organs |
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Term
teeth
tongue(taste buds)
saliva(bicarbonate, anitbodies, amylase) |
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Definition
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Term
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Definition
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Term
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Definition
| startch digestion enzyme produced by the salivary glands and pancreas |
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Term
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Definition
| fat-digesting enzyme produced by the salivary glands, stomach, and pancreas |
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Term
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Definition
| protien digesting enzyme produced by the stomach, small intestine, and pancreas |
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Term
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Definition
| component that speeds up a reaction |
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Term
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Definition
| regulatory compound synthesized in one spot (ex. estrogen)- doesn't cause chemical reactions |
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Term
•Water
•HCl (acid)- unfolds protein
•Pepsin- split protein into smaller fragments |
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Definition
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Term
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Definition
•Acts as a flow regulator for gastric emptying
•This gives the small intestine time to digest and absorb nutrients (ex: the whole meal doesn’t enter the same intestine at once) |
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Term
•Acid -> secretion into blood stream
-> causes release of bicarbonate from pancreases to small intestine-> end result acid is neutralized |
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Definition
| Normal signal from small intestine |
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Term
-Causes contraction of fall bladder -> release bile into small intestine
-Causes release of digestive enzyme from pancreas into small intestine |
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Definition
| •Fats and protein - cholecystokinin (CCK) |
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Term
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Definition
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Term
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Definition
| to make something and it forms one layer (liver and gall bladder) |
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Term
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Definition
-Secretes enzyme into small intestine to digest food (fat, protein, carbohydrates)
-Digestion occurs in small intestine |
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Term
•At this point, most of nutrients are absorbed
•Most of water absorption occurs in large intestine
•Some dietary fiber digested by bacteria that lives in large intestine
-Creates short chain fatty acids
-Creates gas
•Feces created
-Mostly dead bacte |
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Definition
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Term
•Heart (pump)
•Arteries, veins, capillaries (conduits)
•Blood (fluid medium)
•Portal system (from intestine to liver) |
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Definition
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Term
•Supplies cells of the body with oxygen and nutrients
•Removes carbon dioxide and waste products from cells |
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Definition
| Function of Cardiovascular System |
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Term
•Movement of nutrients from plasma to interstitial fluid
•Movement of nutrients from interstitial fluid to intracellular fluid |
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Definition
| Capillaries (business-end of the Cardiovascular system) |
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Term
•Drains interstitial fluid
•Joins up with Cardiovascular system near heart |
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Definition
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Term
•Protects against infections
-Phagocytes
-T-cells (secrete antibodies)
-B-cells (secrete antibodies) |
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Definition
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Term
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Definition
| chemical messengers in blood |
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Term
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Definition
| brain, spinal cord, nerves |
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Term
•Lungs- (CO2)
•Liver
-Bile
-Metabolism of compounds to be excreted by kidneys
•Kidney- nephron filters blood, creates urine |
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Definition
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Term
•Glycogen (carbohydrates)
-Mainly in skeletal muscles and liver
•Fat (lipid)
-Fat pads |
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Definition
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Term
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Definition
| performs the mechanical and chemical processes of digestion, absorption of nutrients, and elimination of wastes |
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Term
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Definition
| removes waste products from the circulatory system and regulates the acidity , chemical composition, and water content of the blood |
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Term
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Definition
| protects the body, regulates temperature, prevents water loss, and produces blood cells, and stores minerals |
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Term
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Definition
| supports the body, and allows for body movement, produces blood cells, stores minerals |
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Term
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Definition
| produces body movement, maintains posture, and produces body heat |
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Term
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Definition
| exchanges gases (oxygen and carbon dioxide) between the blood and the atmosphere and regulates blood acid-base (ph) balance |
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Term
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Definition
| performs the processes of reproduction and influences sexual functions and behaviors |
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Term
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Definition
| contributes to starch digestion, utilizing salivary amylase, lubrication, and swallowing |
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Term
| muscus (mouth, stomach, small intestine, large intestine) |
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Definition
| protects GI tract cells, lubricates food as it travels through the GI tract |
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Term
| enzyme(mouth, stomach, small intestine, pancreas) |
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Definition
| promote digestion of foodstuffs into particles small enough for absorption utilizing amylases, lipases, and proteases |
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Term
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Definition
| promotes digestion of protein amoung other functions |
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Term
| bile (liver stored in gall bladder) |
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Definition
| suspends fat in water utalizing bile acids, cholesterol, and lecithin to aid fat digestion in the small intestine |
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Term
| bicarbonate (pancreas and small intestine) |
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Definition
| neutralizes stomach acid when it reaches the small intestine |
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Term
| hormones (stomach, small intestine, and pancreas) |
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Definition
| such as gastrin, secretin, insulin, cholecystokinin, and glucagon stimulate production and/or release of acid, enzymes, bile, and bicarbonate; help regulate peristaisis and overall GI tract flow |
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Term
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Definition
| the protion of the circulatory system that utilizes a large vein to carry nutrient-rich blood from capillaries in the intestines and portions of the stomach to the liver |
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Term
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Definition
| the protion of the circulatory system that utilizes a large vein to carry nutrient-rich blood from capillaries in the intestines and portions of the stomach to the liver |
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Term
| mouth and salivary glands |
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Definition
| chewing beings, moisten food with saliva, lubrication with mucus, release of starch-digesting (amylase) enzymes, initiation of swallowing relex |
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Term
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Definition
| lubrication with mucus, move food to stomach by peristaltic waves |
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Term
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Definition
| store, mix, dissolve, and continue digestion of food, disslove food particles with secretions, kill microorganisms with acids, release of protein-digesting (pepsin) enzyme, lubricate and protect stomach surface with mucus, regulate emptying of dissolved food into small intestine |
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Term
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Definition
| production of bile to aid in fat digestion and absorption |
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Term
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Definition
| storage, soncentration, and later release of bile into small intestine |
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Term
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Definition
| secretion of sodium bicarbonate and carbohydrate-fat, and protein-digesting enzymes |
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Term
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Definition
| mixing and propulsion of contents, lubrication with mucus, digestion and absorption of most substances using enzymes made by the pancreas and small intestine |
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Term
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Definition
| mixing and propulsion of contents, absorption of sodium, potassium, and water, storage and concentration of undigested food, lubrication with mucus, formation of feces |
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Term
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Definition
| store feces and expel via the anus |
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Term
•Include sugar, starch, glycogen, and fiber
•C(H2O)n
•Carbon cycle- gives the cycle by which the carbohydrates is made
•Carbohydrates are made through photosynthesis
-CO2 + H2O + light -> C(H2O)n + O2 (plants) |
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Definition
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Term
•CO2 + H2O + light -> C(H2O)n + O2 (plants)
•C(H2O)n + O2 -> energy + CO2 + H2O (animals) |
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Definition
| carbon cycle (plant and animals) |
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Term
•Monosaccharide
-Single sugar unit
-Several types found in food supply: glucose (blood sugar- brain needs it for fuel- what most sugars and starches turned into), fructose (fruit sugar- found in honey- component of disaccharides), and Galactose (compone |
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Definition
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Term
•Starch (from plants)
•Glycogen (storage form of carbohydrates in animals; in liver and muscle)
•Fiber (can’t digest)-> we cannot break these bonds so we call it non digestive |
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Definition
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Term
•Preferred fuel (brain and RBC- red blood cell)
•New RDA= 130 grams per day (based in energy needs of the brain)
•Recommended that 60% (45-65%) of calories come from CHO
•Recommended that no more than 10% (25%) of calories come from simple CHO |
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Definition
| Why carbohydrates are needed for the body? |
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Term
•Preferred fuel (brain and RBC- red blood cell)
•New RDA= 130 grams per day (based in energy needs of the brain)
•Recommended that 60% (45-65%) of calories come from CHO
•Recommended that no more than 10% (25%) of calories come from simple CHO |
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Definition
| Why carbohydrates are needed for the body? |
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Term
•Mouth- salivary amylase (breaks off 2 sugar units at a time)-> used to breaks down starch- makes things taste sweet
-Amylase breaks down starch
•Small intestine
-Pancreatic amyls in lumen
-Disaccharideses in/on microvilli (brush border)
Malt |
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Definition
| digestion of carbohydrates |
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Term
•Can’t digest lactose
-Cramps, gas, diarrhea, nausea
•May still be able to eat yogurt or aged cheese (good source of Calcium) or lactase treated foods
•Occurs more frequently as a person ages; usually not seen in children under 4 to 6 years of age
•Oc |
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Definition
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Term
•Carbohydrates are broken down into glucose, fructose, and galactose
•Active transport into intestinal cells; then transported to the liver via portal vein
•Liver converts fructose and galactose in glucose
•Glucose used as energy or stored in liver (an |
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Definition
| absorption of carbohydrates |
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