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From Flashcardlet > nutrition 225 ch.1-3,11 > Flashcards

nutrition 225 ch.1-3,11 Flashcards

0
Q

Chronic disease

A

Diseases that come on slowly and can persist for years, often despite treatment

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1
Q

Nutrition

A

The science that studies food and how food nourishes our body and influences our health

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2
Q

Nutrigenomics

A

Seeks to uncover links between our genes, our environments, and our diet

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3
Q

Wellness

A

Multidimensional lifelong process that includes physical, emotional, social, occupational, and spiritual.

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4
Q

Nutrients

A

Chemicals found in foods that are critical to human growth and function (carbohydrates, fats/oils, proteins, vitamins, minerals, and water)

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5
Q

Macronutrients

A

Provide energy

Carbohydrates, fats, Proteins

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6
Q

Carbohydrates

A

Primary fuel source for our body, particularly for our brain and for physical exercise.

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7
Q

Fats

A

An important energy source for our body at rest and during low intensity exercise.

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8
Q

Proteins

A

Only macronutrients that contains nitrogen. Main role is is building new cells and tissue.

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9
Q

Micronutrients

A

Nutrients needed in relativity small amounts to support normal health and bodily functions (vitamins and minerals)

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10
Q

Vitamins

A

Organic compounds that assist us in regulating our body’s processes

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11
Q

Fat soluble vitamins

A

Vitamins that are not soluble in water but are soluble in fat (A,D,E,&K).

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12
Q

Water soluble vitamins

A

Vitamins that are soluble in water (C&B)

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13
Q

Metabolism

A

Process by which large molecules, such as carbohydrates, fats, proteins, are broken down via chemical reactions into smaller molecules that can be used as fuel, stored, or assembled into new compounds the body needs

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14
Q

Minerals

A

Inorganic substances that are not broken down during digestion and absorption and are not destroyed by heat or light. Minerals assist in the regulation of many body processes and are classified as major minerals or trace minerals.

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15
Q

Major minerals

A

Minerals we need to consume in amounts of at least 100 mg per day and of which the total amount in our body is at least 5g

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16
Q

Trace minerals

A

Minerals we need to consume in amounts of less than 100 mg per day.

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17
Q

Dietary reference intakes (DRI’s)

A

A set of nutritional reference values for the United States and Canada that applies to healthy people

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18
Q

Estimated average requirements (EAR)

A

The average daily nutrient intake level estimated to meet the requirements of half the healthy individuals in a particular life stage or gender group

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19
Q

Recommended dietary allowance (RDA)

A

The average daily nutrient intake level that meets the nutrient requirements of 97%-98% of healthy individuals in a particular life stage and gender group.

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20
Q

Adequate intake (AI)

A

A recommended average daily nutrient intake level based on observed or experimentally determined estimates of nutrient intake by a group of healthy people

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21
Q

Acceptable macronutrients distribution range

A

Carbohydrates 45%-65%
Fat 20%-35%
Protein 10%-35%

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22
Q

Hypothesis

A

An educated guess as to why a phenomenon occurs

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23
Q

Healthful diet

A

Provides the proper combination of energy and nutrients (adequate, moderate, balanced, and varied)

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24
Q

Adequate diet

A

A diet that provides enough of the energy, nutrients, and fiver needed to maintain a person’s health

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25
Q

Moderation

A

Not too much and not too little

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26
Q

Balanced diet

A

Contains the combination of foods that provide the proper proportions of nutrients

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27
Q

Variety

A

Refers to eating many different foods from the different groups on a regular basis.

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28
Q

Five components that must be included on food labels

A 
Statement of identity- common name
Net content of package 
Ingredient list 
Name/address of food manufacturer 
Nutrient information (FDA)
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29
Q

Nutritional facts panel on foods

A 
Serving size and serving per container 
Calories and calories from fat
List of nutrients 
% of daily values 
Footnotes for daily values
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30
Q

Functional food

A

A food or food component that provides a healthful benefit beyond basic nutrition

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31
Q

Dietary guidelines for Americans

A

A set of principles developed by the U.S department of agriculture and the u.s department of health and human services to assist Americans in designing a healthful diet and lifestyle

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32
Q

Nutrient sense foods

A

Foods that provide the most nutrients for the least amount of energy

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33
Q

Nutrient density

A

The relative amount of nutrients per amount of energy

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34
Q

Empty calories

A

Calories from solid fats and/or added sugars that provide few or no nutrients

35
Q

Hunger

A

A physiological sensation that prompts us to eat (nonspecific)

36
Q

Appetite

A

A psychological desire to consume specific. Aroused with environment cues, stimulating senses, and triggering pleasant emotions and memories

37
Q

Anorexia

A

An absence of appetite

38
Q

Hypothalamus

A

Regulates such as hunger and thirst

39
Q

Nerve cells

A

Detect change in pressure

40
Q

Hormones

A

Chemical messenger secreted into bloodstream by one of the many glands of the body

41
Q

Cell

A

Smallest unit of matter that exhibits the properties of living things, such as growth, reproduction, and metabolism

42
Q

Cell membrane

A

Boundary of an animal cell that separates it’s internal cytoplasm and organelles from the external environment

43
Q

Cytoplasm

A

Interior of animal cells, not including nucleus

44
Q

Organelles

A

Tiny “organs” within a cell that performs a discrete function necessary to the cell

45
Q

Nucleus

A

Genetic information (DNA)

46
Q

Ribosomes

A

Assembles proteins

47
Q

Endoplasmic reticulum

A

Proteins processed and package for transport. Also responsible for breakdown of lipids.

48
Q

Mitochondria

A

Cells powerhouse

49
Q

Tissue

A

Grouping of like cells that performs a function

50
Q

Organ

A

Body structure composed of two or more tissues and performing a specific function

51
Q

System

A

Group of organs that work together to perform a unique function

52
Q

Digestion

A

Process by which foods are broken gone into their component molecules, either mechanically or chemically

53
Q

Absorption

A

Physiologic process by which molecules of food are taken from the gastrointestinal tract into the circulation

54
Q

Elimination

A

Process by which undigested portions of food and waste products are removed from the body

55
Q

Gastrointestinal tract

A

Digesting, absorption, elimination

30ft long

56
Q

Cephalic phase

A

Earliest phase of digestion in which brain thinks about and prepares the digestive organs for consumptions

57
Q

Bolus

A

Mass of food that has been chewed moistened in the mouth

58
Q

Peristalis

A

Waves of squeezing and pushing contraction that move in one direction through the length of the GI tract

59
Q

Chyme

A

Semi fluid mass consisting of partially digested good, water, and gastric juices.

60
Q

Pancreas

A

Secretes digestive enzymes
Digests carbohydrates and fats
Neutralizes acidic chyme

61
Q

Lacteal

A

Small lymph vessels located inside the villi of the small intestine (absorb fat-soluble nutrients)

62
Q

Brush border

A

Micro villi covered lining cells of the small intestine’s villi. Increase absorptive capacity.

63
Q

Liver

A

Largest auxiliary organ and one of the most important. Produces bile and processing of nutrient rich blood from the small intestine

64
Q

Enteric nervous system

A

Nerves of the GI tract

65
Q

Heartburn (GER)

A

painful sensation that occurs over the sternum when hydrochloric acid backs up into the lower esophagus.

66
Q

Reflux disease

A

A more painful type of GER that occurs more than twice per week.

67
Q

BMI

A

Weight (kg)/ height (m^2)

68
Q

Underweight

A

BMI <18.5

69
Q

Overweight

A

BMI 25<x<29.9

70
Q

Obesity

A

BMI 30<x< 39.9

71
Q

Morbid obesity

A

Exceed 100% normal >40

72
Q

Body composition

A

Ratio of a person’s body fat to lean body mass.

73
Q

Fat distribution

A

Waist measurement/ hip measurement

Increased risk men >.9 Women >.8

74
Q

Energy intake

A

amount of food a person eats

75
Q

Energy expenditure

A

The energy of the body expends the maintain it’s basic function and to perform all levels of movement/activity

76
Q

Energy balance

A

Energy intake= energy expenditure

77
Q

Basal Metabolic Rate (BMR)

A

The energy the body expends to maintain it’s fundamental physiological functions 60%-75% of energy
Decreases 5% after age 30

78
Q

Thermic effects of food (TEF)

A

Energy expended as a result of processing food consumed 5-10%

79
Q

Energy cost of physical activity

A

Energy expended on body movement and muscular work above basal levels 15-35%

80
Q

Thrifty gene theory

A

Some people posses a gene that causes them to be energetically thrifty, resulting in their expending less energy at rest and during activity

81
Q

Set point theory

A

Body raises or lowers energy expenditure in response to increased or decreased food intake and physical activity. Maintains individual’s body weight within a barrow energy range.

82
Q

Hunger

A

Innate, physiologic drive to eat (hypothalamus)

83
Q

Satiety

A

No longer desire to eat (full)

84
Q

Leptin

A

Hormone produced by body fat, that acts to reduce food intake and to decrease body weight.

85
Q

Ghrelin

A

Protein synthesizes in the stomach, acts as a hormone and plays an important role in appetite regulation by stimulating appetite.

86
Q

Brown adipose tissue

A

Has more mitochondria than white adipose tissue, and which can increase energy expenditure by uncoupling oxidation from ATP production

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