Ch 8,9,11,12 Flashcards
A unit of measure that quantifies the amount of energy in food that the body can use.
Calorie
The process by which the body breaks down foods and either absorbs or excretes them
Digestive Process
The capacity to do work
Energy
Men, ages 19 to 30 Calories
Sedentary: 2,400; Active: 3,000
Men, ages 31 to 50 Calories
Sedentary: 2,200; Active: 3,000
Women, ages 19 to 30 Calories
Sedentary: 2,000; Active: 2,400
Women, ages 31 to 50 Calories
Sedentary: 1,800; Active: 2,200
abnormal depletion of body fluids that can cause serious problems within a matter of hours and death after a few days.
Dehydration
Too much water that can pose a serious risk
Hyponatremia
How much water does the body consist of by weight.
50 to 60 percent
The total recommendations for women and men of total water from all beverages and foods each day
11 cups for women and 16 cups for men
The major components of nearly every cell; they’ve been called the “body builders” because of their role in developing and repairing bone, muscle, skin, and blood cells. Key elements of antibodies that protect us from disease, of enzymes that control chemical activities in the body, and of hormones that regulate body functions.
Proteins
Your body breaks down proteins into smaller, nitrogen-containing ____.
Amino Acids
Amino acids that nine must be obtained from the diet and the other 11 can be produced by the body.
Essential Amino Acids
Dietary protein that supplies all the essential amino acids
Complete protein
Proteins from plant sources that may lack one or two of the essential amino acids
incomplete proteins
Two major types of carbohydrates
Simple carbohydrates or simple sugars and complex carbohydrates which are found in grains, cereals and vegetables
Supply us with the energy needed to sustain normal daily activity
Carbohydrates
Glucose and Fructose
monosaccharides
Combinations of two monosaccharides. The best-known example is sucrose. Lactose and Maltose are other common ones
Disaccharides
Complex carbohydrates that are formed by long chains of monosaccharides and must be broken down into simple sugars before the body can use them
Polysaccharides
Makes up the majority of the complex carbohydrate group and comes from flours, breads, pasta, rice, corn, oats, barley, potatos, and related foods.
Starches
Sometimes referred to as “bulk” or “roughage” is the indigestible portion of plant foods that helps move foods through the digestive system, delays absorption of cholesterol and other nutrients, and softens stools by absorbing water
Fiber
Things such as brown rice, wheat, bran, and whole-grain breads and cereals.
Whole grains
The most energy-dense source of calories that plays a vital role in maintaining healthy skin and hair, insulating body organs against shock, maintaining body temperature, and promoting healthy cell functions. Can also cause excessive consumption can lead to weight gain.
Fats
Make up about 95 percent of total body fat, the most common form of fat circulating in the blood
Triglycerides
The remaining 5 percent of body fat is composed of substances such as this
Cholesterol
The ratio of total cholesterol to a group of compounds that is important in determining risk for heart disease
high-density lipoproteins (HDLs)
Transport cholesterol to the body’s cells
Low-density Lipoproteins
Fatty Acid chains that cannot hold any more hydrogen in their chemical structure
Saturated Fats
Have room for additional hydrogen atoms in their chemical structure and are liquid at room temperature
Unsaturated Fats
Produced by adding hydrogen molecules to liquid oil, making “partially hydrogenated” fats that stay solid or semisolid at room temperature
Trans Fats (trans fatty acids)
Potent and essential organic compounds that promote growth and help maintain life and health
Vitamins
May prevent or cure disease
Functional Foods
Vegetable pigments such as lycopene and lutein
Carotenoids
The inorganic, indestructible elements that aid physiological processes within the body
Minerals
The minerals that the body needs in fairly large amounts such as sodium, calcium, phosphorus, magnesium, potassium, sulfur, and chloride.
Macrominerals
Needed by the body, serious problems may result if excess or deficiencies occur.
Trace minerals
A number calculated from the Reference Daily Intakes and Daily Reference Values
Daily Values (DVs)
- Balance Calories, 2. Increase some foods, 3. Reduce some foods
The MyPlate Plan
People who eat no animal products at all
Vegans
People who eat dairy or other animal products but not animal flesh and some seafood but not beef, pork, or poultry.
Vegetarians
Foods and beverages developed, grown, or raised without the use of synthetic pesticides, chemicals, or hormones.
Organic Foods
Coined to describe people who eat only food grown or produced locally, usually within close proximity to their homes.
Locavore
Treating foods with low doses of radiation, or ionizing energy, which breaks chemical bonds in the DNA of harmful bacteria, damaging pathogens and keeping them from replicating
Food Irradation
Insertion or deletion of genes into the DNA of an organism, usually done to enhance production by making disease or insect-resistant plants, improving yield, or controlling weeds.
Genetically Modified (GM) Foods
An abnormal response to a food that is triggered by the immune system
Food allergy
Can cause symptoms of gastric upset, but the upset is not the result of an immune system response
Food Intolerance
An inherited autoimmune disorder that affects digestive activity int he small intestine.
Celiac Disease
Foodborne infection often found in meats and poultry
Salmonella
Foodborne infection found in undercooked chicken or food contaminated with fluids from raw chicken.
Campylobacter
Bacterium commonly found in human stool, most likely transmitted via improper hand washing.
Shigella
A microscopic parasite that lives in the small intestine of humans and animals; transmitted via the fecal-oral route.
Cryptosporidium
Foodborne infection that lives in the intestines of cattle and other livestock
E. coli.
Bacterium in soil and in water that can contaminate raw or processed foods
Listeria
Characterized by environments that promote increased food intake, nonhealthful foods and physical inactivity as defined by the CDC
Obesogenic
The second greatest preventable cause of death in the U.S., after smoking
Obesity
The feeling of fullness when nutritional needs are satisfied and the stomach signals “no more”
Satiety
Minimum rate at which the body uses energy when working to maintain basic vital fuctions
Basal Metabolic Rate (BMR)
Includes the BMR plus any energy expended through daily sedentary activities such as food digestion, sitting, studying, or standing
Resting Metabolic Rate (RMR)
Accounts for all remaining daily calorie expenditures
Exercise Metabolic Rate (EMR)
A theory that suggests that in thin people the appetite center of the brain speeds up metabolic activity to compensate for increased food consumption
Adaptive Thermogenesis
A theory that suggests that our bodies fight to maintain our weight around a narrow range or at a set point.
Set Point Theory
A diet in which people repeatedly gain weight then lose it quickly and are doomed to fail because their BMR gets set lower after they resume eating and it makes them almost certain to regain their lost pounds.
Yo-Yo Diets
