PART TWO: NUTRITION Flashcards
Healthy means that the body is in a good physical condition, meaning it has
good strength, has high energy levels, and is free from illness or damage.
HEALTHY:
To nourish is to provide something with the substances needed to grow, live,
and be healthy.
NOURISH:
A nutrient is a substance that provides the nourishment essential for life and
growth.
NUTRIENT:
Nutrition is the process of getting nourishment, especially the process of
getting food and nutrients and using them to stay healthy, grow, and build and replace tissues.
NUTRITION:
A macronutrient is any of the nutritional components of the diet
required in relatively large amounts.
Specifically, these are protein, carbohydrate, fat, and minerals, such as calcium, zinc, iron,
magnesium, and phosphorous.
MACRONUTRIENT:
- A diet is the food and drink that a person usually consumes.
- A diet is a special course of controlled or restricted intake of food or drink for a particular
purpose, such as losing weight, supporting exercise, or medical maintenance.
DIET:
Sugar is a class of sweet-tasting carbohydrates that comes from various plants, fruits, grains, and other sources.
SUGAR:
Glucose is a sugar that is an important energy source in living things.
Carbohydrates are broken down in the body into glucose, which is the main source of fuel for
all cells.
It doesn’t matter whether you eat lettuce or candy; both end up as glucose in the body. The
only difference is that the lettuce takes a lot longer to break down into glucose than the sugary
candy.
GLUCOSE:
Fructose is a sugar found in many plant sources like honey, fruits, flowers,
and root vegetables.
FRUCTOSE:
Sucrose is the kind of sugar most commonly called “table sugar” and consists
of glucose and fructose.
Sucrose can come from natural sources, such as fruit, but it can be made artificially as well.
SUCROSE:
Glycogen is a substance found in bodily tissues that acts as a store of
carbohydrate.
The body stores glucose in the liver and muscles in the form of glycogen, which can be
broken back down into glucose when energy is needed.
GLYCOGEN:
Your blood sugar level is the amount of glucose in your blood. Glucose
is carried in the blood and delivered to cells so that it can be broken down and the energy can
be used or stored.
BLOOD SUGAR:
A simple carbohydrate is a form of carbohydrate that
usually tastes sweet and that the body can break down quickly into glucose.
Examples of simple carbohydrates are the fructose found in fruit, the lactose found in dairy,
and the sucrose added to many foods for sweetness.
SIMPLE CARBOHYDRATE:
A complex carbohydrate is a carbohydrate made up of a
chain of simple carbohydrates linked together. Because of this structure, it takes the body longer
to break it down into glucose.
Examples of complex carbohydrates are the sugars found in whole grains, beans, and
vegetables.
COMPLEX CARBOHYDRATE:
Starch is a complex carbohydrate found naturally in many fruits and vegetables,
and it is sometimes added to other foods to thicken them.
Although starch is a complex carbohydrate, some particular foods high in starch break
down into glucose quickly, like a simple carbohydrate would.
STARCH:
A hormone is a chemical made in the body that gets transported by the
blood or other bodily fluids to cells and organs to cause some action or to have a specific effect.
HORMONE:
Insulin is a hormone made in the pancreas that is released into the blood when
you eat food. It causes muscles, organs, and fat tissue to take up the nutrients from the food,
which are also released into the blood, and either use them or store them as body fat.
INSULIN:
An index is a system of listing information in an order that allows one to compare
it easily to other information.
INDEX:
The glycemic index (GI) is a scale that measures the effects of
different carbohydrates on one’s blood sugar level.
Carbohydrates that break down and release glucose into the blood slowly (complex carbs)
are low on the glycemic index. Carbohydrates that break down and release glucose into the
blood quickly (simple carbs) are high on the index.
Below 55 on the GI is considered low, and above 70 is considered high. Pure glucose is 100
on the GI.
GLYCEMIC INDEX:
Grains are seeds of different kinds of grasses and are used in many kinds of food.
GRAIN:
Wheat is a plant that produces grain.
WHEAT:
White bread is bread made from wheat flour that has had parts of the
grains removed and has been bleached so it bakes easily and lasts longer.
The process of making white bread removes or kills most of the nutrients from grains,
turning the bread into a simpler carbohydrate.
WHITE BREAD:
Foods containing grains that have not had parts removed are called
whole-grain foods.
WHOLE GRAIN:
Fiber is a type of carbohydrate found in many types of foods, including fruits,
vegetables, legumes, and grains.
FIBER:
Fatty acids are the molecules that make up fat cells. Some fatty acids are
needed to build parts of cells and tissues in the body.
Fatty acids contain twice as many calories per gram as carbohydrates and proteins and are
mainly used to store energy in fat cells.
FATTY ACIDS:
Some fatty acids are called essential fatty acids because they
are vital for proper bodily function and must be obtained from food (the body can’t synthesize
them). Humans have two essential fatty acids: alpha-linolenic acid and linoleic acid.
ESSENTIAL FATTY ACIDS:
