HTH 100 Ch. 5 Flashcards
Hunger
The physiological impulse to seek food
Nutrients
The constituents of food that sustain humans physiologically; water, proteins, carbohydrates, fats, vitamins, and minerals
Appetite
The learned desire to eat; normally accompanies hunger but is more psychological than physiological
Nutrition
The science that investigates the relationship between physiological function and the essential elements of foods eaten
Digestive Process
The process by which which the body breaks down foods into smaller components and either absorbs or excretes them
Dietary Reference Intakes (DRI)
Set of recommended intakes for each nutrient published by the Institute of Medicine
Calorie
A unit of measure that indicates the amount of energy obtained from a particular food
Dehydration
Abnormal depletion of body fluids
Proteins
Large molecules made up of chains of amino acids; essential constituents of all body cells
Amino Acids
The nitrogen-containing building blocks of protein
Essential Amino Acids
The nine nitrogen-containing building blocks of human proteins that must be contained from foods
Complete Proteins
Proteins that contain all nine of the essential amino acids
Incomplete Proteins
Proteins that lack one or more of the essential amino acids
Food Insecure
Lack of access to an adequate supply of nourishing food
Carbohydrates
Basic nutrients that supply the body with glucose, the energy molecule most readily used by cells
Simple Carbohydrates
A carbohydrate made up of only one or two sugar molecules; also called simple sugars
Monosaccharides
One-molecule sugars; include fructose and glucose
Disaccharides
Sugars combining two monosaccharides; include lactose, maltose, and sucrose
Complex Carbohydrates
Polysaccharides composed of long chains of glucose
Starches
Polysaccharides that are the storage forms of glucose in plants
Glycogen
The polysaccharide form in which glucose is stored in the liver and, to a lesser extent, in muscles
Fiber
The indigestible portion of plant foods that helps more food through the digestive system and softens stools by absorbing water
Whole Grains
Grains that retain the bran, germ, and endosperm, with only the husk removed
Cholesterol
A type of lipid classified as a sterol and found in animal-based foods; it is also synthesized by the body
High-Density Lipoproteins (HDLs)
Compounds that facilitate the transport of cholesterol in the blood to the liver for metabolism and elimination from the body
Low-Density Lipoproteins (LDLs)
Compounds that facilitate the transport cholesterol in the blood to body cells
Triglycerides
The most common lipids in our food supply and in the body; made up of glycerol and three fatty acid chains; commonly referred to as fats
Saturated Fats
Fats that are unable to hold any more hydrogen in their chemical structure; derived mostly from animal sources; solid at room temperature
Unsaturated Fats
Fats that have regions not saturated with hydrogen; derived mostly from plants; liquid at room temperature
Trans Fats (Trans Fatty Acids)
Fatty acids typically produced from the hydrogenation of polyunsaturated oils
Vitamins
Essential organic compounds that promote metabolism, growth, and reproduction
Minerals
Inorganic, indestructible elements that aid physiological processes and build body structures
Anemia
Condition that results from the body’s inability to produce adequate hemoglobin
Functional Foods
Foods believed to have specific health benefits beyond their basic nutrients
Antioxidants
Substances believed to protect against oxidative stress and resultant cell damage
Phytochemicals
Naturally occurring non-nutrient plant chemicals believed to have beneficial properties
% Daily Values (%DVs)
Percentages on food and supplement labels identifying how much of each listed nutrient or other substance a serving of food constitutes to a 2,000 calorie/day diet
Vegetarian
A person who follows a diet that excludes some or all animal products
Dietary Supplements
Products taken by mouth and containing dietary ingredients such as vitamins and minerals that are intended to supplement existing diets
Organic
Grown without use of toxic and persistent pesticides, chemicals, or hormones
Locavore
A person who primarily eats food grown or produced locally
Food Allergy
Immune hypersensitivity response to normally harmless proteins in foods, prompting the production of antibodies, which triggers symptoms
Celiac Disease
An inherited immune disorder causing malabsorption of nutrients from the small intestine and triggered by the consumption of gluten
Food Intolerance
Disorder occuring in people who lack the digestive chemicals needed to break down certain substances in foods
Genetically Modified (GM) Foods
Foods derived from organisms whose DNA has been altered using genetic engineering techniques
