exam #1 Flashcards
macronutrients
carbs, proteins, lipids
micronutrients
minerals, vitamins
nutrients that foods must supply
essential nutrients
carbohydrate distribution range
45%-65% kcalories
what is an experiment in which neither the subjects nor the researchers know which subjects are members of the experimental group and which are serving as control subjects , until after the experiment is over?
double blind experiment
fats distribution range
20%-35% kcalories
protein distribution range
10%-35% kcalories
those distribution ranges are called
Acceptable macronutrient distribution ranges
carbohydrate kcalorie per gram(energy)
4kcal/g
protein kcalorie per gram(energy)
4kcal/g
fat kcalorie per gram(energy)
9 kcal/g
alcohol, though not a nutrient, yields energy how many kcalories per gram
7kcal/g
a set of nutrient intake values for healthy people in the US and Canada these values include: EAR, RDA, AI, UL
Dietary Reference Intakes (DRI)
the average daily amount of a nutrient that will maintain a specific biochemical or physiological function in half the healthy people of a given age and gender group
Estimated Average Requirement (EAR)
the average daily amount of a nutrient considered adequate to meet the known nutrient needs of practically all healthy people; a goal for dietary intake by individuals
Recommended dietary allowance (RDA)
the average daily amount of a nutrient that appears sufficient to maintain a specified criterion; a value used as a guide for nutrient intake when an RDA cannot be determined
Adequate Intake (AI)
the maximum daily amount of a nutrient that appears safe for most healthy people and beyond which there is an increased risk of adverse health effects.
Tolerable Upper Intake level (UL)
the average dietary energy intake that maintains energy balance and good health in a person of a given age, gender, weight, height, and level of physical activity
Estimated energy requirement (EER)
what are the leading causes of death that are related to nutrition?
Heart disease, strokes, cancer, and diabetes mellitus
the more nutrients for the least food energy(fewer kcalories)
nutrient dense
a measure of the energy (kcalories) a food provides relative to the weight of the food
energy dense
women 19-30 years old
2000 kcal/day
women 31-50 years old
1800 kcal/day
women 51+ years old
1600 kcal/day
men 19-30 kcal/day
2400
men 31-50 years old
2200 kcal/day
men 51+ years old
2000 kcal/day
what does whole grain products contain
much of the germ and bran, as well as endosperm
what does refined grain products contain
only the endosperm
vegan diets exclude
milk, milk products, and eggs
prime cuts generally have more or less fat than select cuts
more
what also do vegetarians need to make sure they get enough of in diet
vitamin b12
GI tract
mouth–> esophagus–>stomach–>small intestine–>large intestine–>rectum–>anus
circular and longitudinal muscles working together push intestinal contents along; rate and intensity of contractions vary; factors that may interfere with peristalsis
peristalsis
circular, longitudinal and diagonal muscles ; timing the release of chyme
stomach action
contractions of circular muscles in small intestine
mix chyme, promote contact with digestive juices and absorption cells
sphincter contractions
periodically open and close; control pace of movement of GI tract contents
a portion; with respect to food, the amount swallowed at one time
bolus
the semiliquid mass of partly digested food expelled by the stomach into the duodenum
chyme
fingerlike projections from the folds of the small intestine
villi
tiny hairlike projections on each cell of every villus that can trap nutrient particles and transport them into the cells
microvilli
in the _____ and cell membrane there are hundreds of different kinds of enzymes and pumps which recognize and act on different nutrients
microvilli
any nutrient molecule small enough to be absorbed is trapped among the ________, digested further by enzymes there, and then absorbed by cells
microvilli
small intestine has
large surface area (10 feet long)
what are absorption techniques
simple diffusion, facilitated diffusion, active transport
villi do what
select and regulate nutrients absorbed
microvilli do what
enzymes and “pumps”
person cannot speak or gasp because food lodged in the trachea blocks the passage of air.
choking
international sign for choking
heimlich maneuver
the contents of the stomach are propelled up through the esophagus to the mouth and expelled; sometimes muscular contractions will extend and carry contents of the duodenum.
vomit
body’s adaptive mechanism
vomit
medical treatment for vomiting
might be dehydrated- get hydrated, or it may be self-induced– bulemia
frequent, loose, watery stools
diarrhea
medical conditions of diarrhea
irritable bowel syndrome, colitis, celiac
treatment for diarrhea always begins with
rehydration
symptoms include straining during bowel movements, hard stools, and infrequent bowel movements
constipation
caused by swallowed air, caused by consumption of sugars, starches, and fibers
belching and gas
heartburn is the painful sensation a person feels behind the breast
gastroesophageal reflux
people who overeat or eat too quickly are likely to suffer from
indegestion
the muscular reaction of the stomach to unchewed lumps or to being overfilled may be so intense that it upsets normal peristalsis
indegestion
a lesion(a sore)
ulcer
a lesion in the lining of the stomach(gastric ulcer) or the duodenum of the small intestine(duodenal ulcers)
peptic ulcers
monosaccharides
glucose, fructose, galactose
disaccharides
maltose, sucrose, lactose
polysaccharides
glycogen and starch
found to only a limited extent in meats and not all in plants
glycogen
stores (in liver and muscles) glucose for future use; many molecules linked together in highly branched chains
glycogen
the class of lipoproteins that transport lipids from the intestinal cells to the rest of the body
chylomicrons
contain the highest amount of triglyceride and are therefore the least dense
chylomicrons
made by enterocytes from lipids absorbed in the small intestine
chylomicrons
nonnutritive alternative sweetener; herbal product— generally recognized as safe
stevia
essential nutrient examples
Calcium, phosphorus, potassium, sodium, chloride, magnesium, and sulfate.
Iron, iodine, zinc, chromium, selenium, fluoride, molybdenum, copper, maganese
Diet planning principles
Adequacy, balance, kcalorie(energy) control, nutrient density, moderation, variety
Food lists group foods according to what
Their energy-nutrient contents
Vegetarians NEED to find sources of these because they need them in diet and dont get them in big amounts:
Proteins, iron, zinc, calcium, vitamin b-12, vitamin D, omega-3 fatty acids
