Midterm Flashcards
Diet
The pattern of individual food intake, eating habits, and kinds and amounts of foods eaten
Nutrition
The science of how the body uses food to meet its requirements for growth, development, repair, and maintenance
Nutrient
The chemical comp of food that are needed by the body, found in various amounts and combinations in food
Bioavailability
The absorption of consumed nutrients by the body
6 nutrient classes
Carbs Protein Fats Vitamins Minerals Water
Primary malnutrition
Inadequate food intake
Secondary malnutrition
Occurs with inadequate digestion, absorption, or utilization of foods
pH of stomach?
1.5-3
Antioxidants
Compounds that protect the cells from excessive oxidation and include vitamins C and E, beta-carotene, copper, manganese and selenium
Phytochemical
Biologically active compounds found in food but not considered essential to life
How many kilocalories per gram for carb?
4kc/g
How many kilocalories per gram for protein?
4kc/g
How many kilocalories per gram for fats?
9 kc/g
How many kilocalories per gram for alcohol?
7 kc/g
Carb functions
Main energy source for brain and tissue function
Combine with nitrogen to form nonessential amino acids
Fermentable carbohydrate
Carbohydrate that can be metabolized by bacteria in plaque biofilm to decrease the pH to a level where demineralization occurs
Proteins functions
Necessary or growth and for the continued maintenance of systemic and oral health
Negative nitrogen balance
Net loss of body protein, during starvation, severe illness
Positive nitrogen balance
Net gain in body protein, during growth, pregnancy and lactation
Contain only fatty acids and glycerol
Simple lipid
Triglyceride
Contain tree fatty acids linked to a glycerol molecule
