Unit 1 Study Guide: Nutrition and Digestion Concepts

Nutrition

Science linking food to health and disease.

Heart Disease

Leading nutrition-related cause of death in the U.S.

Essential Nutrients

Nutrients that must be consumed for health.

Macronutrients

Nutrients required in large quantities daily.

Micronutrients

Nutrients needed in small quantities daily.

Carbohydrates

Provide 4 kcal of energy per gram.

Proteins

Provide 4 kcal of energy per gram.

Lipids

Provide 9 kcal of energy per gram.

Alcohol

Yields 7 kcal per gram, not a nutrient.

Phytochemicals

Plant compounds reducing cancer and heart disease risk.

Nutrient-Dense Food

High nutrients relative to low calorie content.

Energy-Dense Food

High calories in small food portions.

Empty Calories

Calories with few nutrients, like sugary drinks.

Dietary Guidelines

Recommendations for limiting sugars, fats, and sodium.

Malnutrition

Health failure from inadequate or excessive nutrition.

Dietary Reference Intake (DRI)

Recommendations for nutrient and energy intake.

Estimated Average Requirement (EAR)

Average daily nutrient intake for half the population.

Recommended Dietary Allowance (RDA)

Daily intake sufficient for nearly all individuals.

Adequate Intake (AI)

Recommended intake when RDA cannot be determined.

Tolerable Upper Intake Level (UL)

Maximum daily intake unlikely to cause harm.

Food and Drug Administration (FDA)

Regulates food safety and labeling in the U.S.

Daily Value (DV)

Nutrient standard on food labels based on 2,000 calories.

Percent Daily Value (%DV)

Indicates nutrient contribution to daily diet.

Ingredient List

Ingredients listed by weight on food labels.

Gastrointestinal Tract

Includes organs for digestion and absorption.

Peristalsis

Muscular contractions moving food through the GI tract.

Segmentation

Mixing food in the small intestine for digestion.

Sphincter

Muscle valve controlling food movement in GI tract.

Chyme

Watery mixture of food and gastric secretions.

Bile

Liver secretion aiding fat digestion and absorption.

Villi

Fingerlike projections enhancing nutrient absorption.

Passive Diffusion

Substances move across membranes by concentration gradient.

Facilitated Diffusion

Carrier proteins assist substances moving across membranes.

Active Absorption

Energy-requiring movement of substances against gradient.

Heartburn

Acidic backflow from stomach to esophagus.

Constipation

Difficulty in bowel movements, often due to low fiber.

Celiac Disease

Immune reaction to gluten causing inflammation.