Food Energy And carbohydrates Flashcards
Calorie
heat energy required to raise the temperature of 1 gram of water by 1 degree Celsius; used to quantify the energy conveyed through food – in the U.S. a kilocalorie (kcal) is synonymous with a calorie but is actually 1000x more energy
Energy yielding nutrients
Macronutrients, which provide the body with caloric energy, includes carbohydrates, proteins, and fat in alcohol 
Non-energy yielding nutrients 
Micronutrients that regulate bodily homeostasis, including vitamins and minerals as well as water
Three energy yielding nutrients 
Carbohydrates
proteins
fats 
Three non-energy yielding nutrients
Vitamins
Minerals
Water
Atwater energy values -
Carbohydrates
Protein
Fats
Alcohol
Carbohydrates 4kcal/g (activity)
Protein 4kcal/g (recovery)
Fat 9kcal/g (rest)
Alcohol 7kcal/g (toxin)
Coefficient of digestibility (COD)
Proportion of food digested, compared to what is actually used by the body
Plant-based foods, products high in fiber and lean proteins have lower COD’s provide a lower caloric yield which can make them beneficial for weight management 
Thermic effect of food (TEF) 
Energy expenditure above resting measures due to the cost of digestion, absorption, and storage of food following consumption
Fiber Eileen proteins promote increase in the daily TEF (up to 10% of daily energy expenditure)
Dietary reference intake (DRI)
Values reflect research on nutrition intake levels, that prevent deficiency or disease as well as levels, that may be too high and cause toxicity 
Estimated average requirement (EAR)
Intake level estimated to meet the requirement of half the healthy individuals in a particular group is used to determine a recommended daily allowance
Recommended daily allowance (RDA)
Intake level sufficient to meet the requirement of 97 to 98% of healthy individuals in a particular group
Adequate intake (AI)
Recommended average daily intake level within a group of people
Tolerable upper intake level (UL)
The highest intake level for a nutrient that is likely to pose no risk of adverse health effects to nearly all individuals in the general population
Carbohydrates (CHO)
Are the primary fuel for physical activity and run the central nervous system (CNS) including the brain
MONOSACCHARIDES
Simple sugars: glucose, fructose galactose
