Prelim Flashcards
study of food in relation to health
science of food, nutrients and other substances
Nutrition
Any substance, organic, inorganic when ingested and nourishes the body
Food
chemical component needed by the body for one or more of these functions; provide energy, energy to repair, build and regulate
Nutrient
condition of the body resulting from the utilization of essential nutrients
Nutriture (nutritional status)
most important nutrient
water
dextrose or grape sugar
Glucose
levulose or fruit sugar
Fructose
hydrolyzed lactose
Galactose
glucose + fructose
Sucrose
glucose + Galactose
Lactose
glucose + glucose
Maltose
sugar substitute for candies, gums and beverages
Sorbitol
found in mushrooms, increases urine production through osmotic effects
Mannitol
recommended daily total caloric requirement
50% - 60%
measures the ability of a food to elevate blood glucose and insulin levels
Glycemic index
Glycemic index x Grams carbo
Glycemic Load
launched by Dr. Rodolfo F Florentino (July 1996)
“Your guide to Good Nutrition”
FNRI Food Guide Pyramid
Aims to encourage the consumption of adequate and well-balanced diet and promote desirable food nutrition practices
qualitative, recomm of food
10 Nutritional Guidelines for Filipinos
emphasizes that the standards are in terms of nutrients and not food or diets
define as level of intakes of energy & nutrient for the maintenance of health
Recommended Energy and Nutrient Intakes (RENI) or the revised Recommended Dietary Allowance (RDA)
list of common food grouped in terms of equivalent amounts of carbs, protein, fats and calories
Food Exchange List
uses a 9 inch diameter place which is divided in 3 portions, method helps one to eat more fruits and veg
The Plate Model
The best way for consumers to see how individual foods fit their nutritional needs
Food Labeling
