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APPH 1040 Test 2 > Chapter 7 > Flashcards

Flashcards in Chapter 7 Deck (18)
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1
Q

The physiological impulse to seek food

A

Hunger

2
Q

When does hunger occur

A

When our brains initiate a physiological response that prompts us to seek food for the energy and nutrients that our bodies require to maintain proper functioning

3
Q

The constituents of food that sustain humans physiologically: water, proteins, carbohydrates, fats, vitamins, and minerals

A

Nutrients

4
Q

The learned desire to eat; normally accompanies hunger but is more psychological than physiological

A

Appetite

5
Q

The science that investigates the relationship between physiological function and the essential elements of the foods we eat

A

Nutrition

6
Q

Essential nutrients

A

Nutrients that our bodies cannot synthesize in adequate amounts; we must obtain them from the foods we eat

7
Q

Six groups of essential nutrients

A

Water, proteins, carbohydrates, fats, vitamins, minerals

8
Q

Macronutrients

A

Nutrients we need in large amounts: water, proteins, carbohydrates, and fate

9
Q

Micronutrients

A

Nutrients needed in smaller amounts: vitamins and minerals

10
Q

The process by which the body breaks down foods into molecules small enough to be absorbed or excretes the waste

A

Digestive process

11
Q

Set of recommended intakes for each nutrient published by the institute of medicine

A

Dietary reference intakes (DRIs)

12
Q

Daily nutrient intake levels meeting the nutritional needs of 97 to 98 percent of healthy individuals

A

Recommended Dietary Allowances (RDAs)

13
Q

Daily intake levels assumed to be adequate for most healthy people. These are used when there isn’t enough research to support establishing an RDA

A

Adequate Intakes (AIs)

14
Q

The highest amounts of a nutrient that an individual can consume daily without risking adverse health effects

A

Tolerable upper intake levels (ULs)

15
Q

Ranges of protein, carbohydrates, and fat intake that provide adequate nutrition, and they are associated with a reduced risk for chronic disease; usually expressed as percentages

A

Acceptable Macronutrient Distribution Ranges (AMDRs)

16
Q

A unit of measure that indicates the amount of energy obtained from a particular food

A

Calorie

17
Q

A state of abnormal depletion of body fluids, can develop within a singe day, especially in a hot climate

A

Dehydration

18
Q

Hyponatremia

A

Too much water can pose a serious risk to your health and is characterized by low sodium levels