Chapter 1 Flashcards
chemical substances in food that contributes to health
nutrients
science of food; the nutrients and substances therein; their action, interaction, and balance in relation to health and disease; and the process by which the organism (body) ingests, digests, absorbs, transports, utilizes, and excretes food substances
nutrition
to be considered an essential nutrient, a substance must have these characteristics:
- have a specific biological function
- cause a decline in normal human biological function, such as the normal functions of the blood cells or nervous system
- restore normal human biological function that was impaired by its absence if returned to diet
nutrients can be assigned to 3 functional categories
- those that primarily provide energy
- those that are important for growth and development
- those that regulate body processes and keep body functions running smoothly
Energy providing nutrients
- most carbohydrates
- proteins
- most lipids
nutrients that promote growth and development
- proteins
- lipids
- some vitamins
- some minerals
- water
nutrients that regulate body processes
- proteins
- some lipids
- some vitamins
- some minerals
- water
nutrient needed in gram quantities in the diet
macronutrient
nutrient needed in milligram or microgram quantities in the diet
micronutrient
Carbohydrates are composed of the elements:
carbon, hydrogen, oxygen
Dietary sources of carbohydrates
fruits, vegetables, grains, beans, and sugars
simple carbohydrates
glucose, fructose, galactose
complex carbohydrates
fiber, starch, glycogen
carbohydrates energy yield (kcal/g)
4 kcal/g
lipids energy yield (kcal/g)
9 kcal/g
major form of fat in foods and a key energy source for the body
triglyceride
unsaturated fatty acids
tend to be healthier - liquid at room temp
saturated fatty acids
many animal fats are rich in saturated fats (solid at room temp); raises blood cholesterol
unsaturated fatty acids that are essential nutrients
linoleic acid and alpha-linolenic acid
unsaturated fats that have been processed to change their structure from typical cis form to trans form
trans fatty acids
proteins composed of these elements
carbon, hydrogen, oxygen, and nitrogen
main structural material in the body
protein
protein energy yield (kcal/g)
4 kcal/g
how many essential amino acids are found in food (out of 20)
9 essential amino acids
the main function of vitamins
to enable many chemical reactions to occur in the body
fat soluble vitamins
vitamins A, D, E, K
water soluble vitamins
vitamin C and B vitamins (thiamin, riboflavin, niacin, vitamin B6, pantothenic acid, biotin, folate, and vitamin B12)
____-soluble vitamins are excreted from the body much more readily
water-soluble vitamins
structurally very simple, inorganic substances
minerals
substances that contain carbon atoms bonded to hydrogen atoms in the chemical structure
organic compound
substance lacking carbon atoms bonded to hydrogen atoms in the chemical structure
inorganic substance
minerals ____ destroyed during cooking
are not destroyed - elements
mineral energy yield
0 kcal/g
Minerals needed daily in gram amounts
major minerals
major minerals examples
sodium, potassium, chloride, calcium, and phosphorus
minerals needed in amounts of less than 100 milligrams daily
trace minerals
trace minerals examples
iron, zinc, copper, selenium
water is a (organic/inorganic) molecule
inorganic
function of water
- acts as a solvent and lubricant
- acts as a medium for transporting nutrients to cells
physiologically active compounds in plants that may provide health benefits
phytochemical
physiological active compounds in foods of animal origin that may provide health benefits
zoochemical
foods that provide health benefits beyond those supplied by the traditional nutrients they contain
functional food
alcohol energy yield (kcal/g)
7 kcal/g
heat energy needed to raise the temperature of 1000 g (1 L) of water 1 degree celsius
Calorie / Kilocalorie
primarily physiological drive for food
hunger
either overnutrition or undernutrition
malnutrition
state in which body tissues have enough of a nutrient to support normal functions and to build and maintain surplus stores
desirable nutritional status
failing health that results from a longstanding dietary intake that does not meet nutritional needs
undernutrition
state in which nutritional intake greatly exceeds the body’s needs
overnutrition
