Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
73 Cards in this Set
- Front
- Back
Study of food in relation to health |
Nutrition |
|
Is the science that links foods to health and disease |
Nutrition |
|
Food and drink regularly consumed |
Diet |
|
Kind and amount of food prescribed for a special reason |
Diet |
|
Use of diet in the management of a disease |
Diet therapy |
|
Maximum well-being |
Wellness |
|
All the characteristics that make a person strong, confident and able to function well with family, friends and others |
Wellness |
|
The goal of one who strives towards realizing his/her fullest potential physically, mentally, emotionally, spiritually and socialy |
Wellness |
|
A range of states with physical, mental, emotional, social and spiritual components |
Health |
|
Freedom from physical disease, mental disturbance, emotional distress, spiritual discontent, social maladjustment |
Minimum health |
|
2 drives influencing our desire to eat |
Hunger Appetite |
|
Physiologic (internal) drive to find and eat food |
Hunger |
|
Mostly regulated by innate cues to eating |
Hunger |
|
Primary (psychological) influences that encourage us to find and eat food, often in absence of obvious hunger |
Appetite |
|
Is the state in which there is no longer a desire to eat |
Satiety |
|
Feeding center |
Hypothalamus/satiety center |
|
The science of food and the nutrients and other substances they contain and of their ingestion, digestion, absorption, transport, metabolism, interaction, storage and excretion |
Nutrition |
|
Any substance, organic or inorganic, which when taken into the mouth, will provide energy, build and repair body tissues and/or regulate body processes |
Food |
|
Chemical component needed by the body for one or more functions |
Nutrients |
|
3 functions of nutrients |
1. Supply energy 2. Build and repair body tissues 3. Regulate body processes |
|
Energy is expressed in |
kilocalories (kcal) |
|
Provide health benefits beyond basic nutrition by altering one or more physiological processes |
Functional foods |
|
Compounds in plants that confer color, taste and other characteristics |
Phytochemicals |
|
Compounds that protect other compounds from damaging reactions involving oxygen by themselves reacting with oxygen |
Antioxidants |
|
Structural parts of plants which can't digested by human enzyme but maybe digested by bacteria in the digestive tract |
Fiber |
|
4 beyond the nutrients in foods |
1. Functional foods 2. Phytochemicals 3. Antioxidants 4. Fiber |
|
6 categories of nutrients |
1. Carbohydrates 2. Proteins 3. Fats (lipids) 4. Vitamins 5. Minerals 6. Water |
|
Chemical substances in food that consist of a single sugar molecule or multiple of sugar molecules in various forms |
Carbohydrates |
|
Chemical substances in foods that are made up of chains of amino acids |
Proteins |
|
Components of foods that are soluble in fat but not in water |
Fats (lipids) |
|
Chemical substances in foods that perform specific functions in the body |
Vitamins |
|
Simple, inorganic substances that don't contain carbon atom |
Minerals |
|
Acts as a solvent, lubricant, transport medium and medium for temperature regulation and chemical processes |
Water |
|
2 classifications of nutrients |
Macronutrients Micronutrients |
|
4 macronutrients |
Carbohydrates Protein Fats Water |
|
2 micronutrients |
Vitamins Minerals |
|
2 vitamins |
Fat soluble (A, D, E, K) Water-soluble (B, C) |
|
2 minerals |
Major minerals (Mg, Na, Ca, K, P, Cl, S) Trace minerals |
|
Chew food, perceive taste, moisten food, lubricate food with mucus, release some amylase & lipase, initiate swallowing reflex |
Mouth and salivary glands |
|
Move food to stomach by peristaltic waves |
Esophagus |
|
Store, mix, dissolve and continue digestion |
Stomach |
|
2 acids released by the stomach |
Lipase and pepsin |
|
Produce bile to aid fat digestion and absorption |
Liver |
|
Store, concentrate and later release bile into the small intestine |
Gallbladder |
|
Secretes sodium bicarbonate and enzymes |
Pancreas |
|
4 enzymes released by pancreas |
Amylase Lipase Trypsin Chymotrypsin |
|
Digest and absorb most substances using enzymes made by the pancreas and small intestinal cells |
Small intestine |
|
Synthesize vitamins and short chain fatty acids and form feces |
Large intestine |
|
Hold feces and expel via the anus |
Rectum |
|
3 major sites of nutrient absorption |
Stomach Small intestine Large intestine |
|
2 nutrients absorbed in stomach |
Alcohol (20%) Water (minor amount) |
|
Nutrients absorbed in small intestine |
Ca, Mg, Fe & others Glucose, amino acids, fats, vitamins, water, alcohol, bile acids |
|
Nutrients absorbed in large intestine |
Na, K, some fatty acids, gases Water (10-30%) |
|
Where is insulin released? |
Pancreas |
|
Where is glucagon released? |
Pancreas |
|
Where is epinephrine and norepinephrine released? |
Adrenal glands |
|
Where is growth hormone released? |
Pituitary gland |
|
Where is thyroid hormone released? |
Thyroid gland |
|
Nutrient intake amount sufficient to meet the needs of 97% of the individuals in a specific life stage |
RENI (Recommended Energy & Nutrient Intakes) / Recommended Dietary Allowance |
|
Nutrient intake amount set for any nutrient for which insufficient research is available to establish an RDA |
Adequate Intake (AI) |
|
Estimate the energy (kcal) intake needed to match the energy use of an average person in a specific life stage |
EER (Estimated Energy Requirement) |
|
Generic standards used as a rough guide to compare the nutrient intake of a food to approximate human needs |
DV (Daily Value) |
|
The most important nutrient |
Water |
|
A basic need of humans |
Food |
|
All essential nutrients, fiber and energy are provided |
Adequacy |
|
Acute malnutrition example |
Underweight |
|
Chronic malnutrition example |
Stunting |
|
Providing foods in proportion to one another and to body needs |
Balance |
|
Management of the amount of energy |
Caloric control |
|
Measure of the nutrients in food relative to the energy it provides |
Nutrient density |
|
Consumption of a wide selection of foods within and among the major food groups |
Variety |
|
Provision of enough, but not too much of a substance |
Moderation |
|
6 nutritious diet |
Adequacy Balance Caloric control Nutrient density Variety Moderation |