new Allied Health Chapter 11

Nutrition

all body processes relating to foods

nutritional status

state or condition of one's health as influenced by the intake and utilization of nutrients

Nutrition

all body processes relating to foods

nutritional status

state or condition of one's health as influenced by the intake and utilization of nutrients

hypertension

high blood pressure

fat; salt

Hypertension can be caused by excess amounts of ____ or ___ in diet; can lead to heart, blood vessel, and kidney disease

Atherosclerosis

narrowing of arteries due to an accumulation of fatty substances (plaque) in blood vessels

Atherosclerosis

caused by diet high in fat and cholesterol; can lead to heart attack or stroke

diabetes

metabolic disease caused by an insufficient section of use of insulin (from pancreas) leading to an increased level of glucose in the blood

malnutrition

the state of poor nutrition

essential nutrients

chemical elements found in food used by the body to perform body functions

carbs, lipids, proteins, vitamins, minerals, and water

what are the 6 essential nutrients?

carbohydrates

major source of readily useable energy and structural material, commonly called starch or sugars

bread, milk, and pasta

what are 3 food sources of carbs?

lipids

large class of organic compounds, basis for energy, insulation, and protection

oils, meats, and cheese

what are 3 food sources of lipids?

triglycerides

(lipid) energy storage, temperature regulation, and structural material

phospholipids

(lipid) protective barrier around cell membrane

sterols

(lipid) cholesterol, chemical messages (hormones)

Saturated fats

solid at room temperature, found in animal based food

polysaturated fats

soft or oil at room temperature, found in plant based foods

proteins

basic components of all body cells. used for building and repairing tissue, regulating body functions, preventing disease, and providing energy

meat, eggs, and beans

what are 3 food sources of protein?

vitamins

essential organic compounds that are important for metabolism, tissue building, and regulation of body processes

antioxidants

help protect the body against harmful chemicals by preventing cell damage

minerals

inorganic elements found in all body tissues

digestion

process by which the body breaks down food into smaller parts and changes food chemically as it moves through the digestive system

mechanical digestion

chewing, churning of stomach muscles

chemical digestion

mixed with saliva, gastric juices, enzymes

absorption

blood or lymph capillaries pick up digested nutrients and carried to every all in the body by circulatory system

small intestine

what intestine does absorption mostly occur?

metabolism

process in which nutrients are used by cells to building tissue, providing energy, and regulating body functions

heat and energy

what are the byproducts that are released during metabolism?

calorie

unit of measurement for the fuel value of food

4cal/g

How many calories are in 1 gram of carbs and proteins?

9 cal/g

How many calories are in 1 gram of fats?

True

True or False: There are 0cal/g in vitamins, minerals, and water.

basal metabolic rate (BMR)

rate at which the body uses energy for maintaining without doing any voluntary work (resting metabolism)

grains, vegetables, fruits, dairy and protein

The United States Department of Agriculture (USDA) classifies 5 major food groups: _____, _____, _____, _____, and _____

grains

food group that is low fat, rich in complex carbs, high fiber, vitamins, and minerals

6

How many oz of grains are recommended per day?

vegetables

food group that contains carbs, dietary fiber, vitamin A, C, and folate; low in fat

2 1/2

How many cups of vegetables is recommended per day?

fruit

food group that is rich in carbs, dietary fiber, and vitamins

2 cups

How many cups of fruit is recommended per day?

dairy

food group that is high in protein, carbs, calcium, and vitamins

3

How many cups of dairy is recommended per day?

protein

food group that is high in protein, iron, vitamins, and minerals

5 1/2

How many oz of protein is recommended per day?

1. Balance calories

2. Reduce certain foods and food components

3. Increase certain foods and nutrients

4. Build health eating patterns

What are the 4 steps that USDA recommends to keep a balanced healthy diet?

calorie; physical activity

1. Balance calories

-control total _____ intake to manage body weight/health status

-Increase and maintain _______

2,300, salt; saturated fats; sugars

2. Reduce certain foods and food components

-Less than ____mg/day of _____

-less than 10% of calories from ______

-less than 10% of calories from ____

-Limit added sugars

-limit refined grains

-limit solid fats

whole grains

3. Increase certain foods and nutrients

-fruit and vegetable intake and variety of _____ and proteins

benefits

4. Build health eating patterns

-Assess foods for ____

-Make good choices

serving size, major allergens, daily values, and calories

what are 4 of the requirements for food labels?

serving size

how much food you need to consume to meet a food label

daily values

amount of each nutrient - 5% or less is low, 20% or more is higher

body mass index (BMI)

calculation that measures weight in relation to height and correlates it with body fat

18.5 to 24.9

What is the ideal range for your BMI?

underweight

A body weight that is 10-15% less than the desired weight

exercise; treatments (chemo)

Being underweight can be caused by excessive _____, diseases, or _____, etc

nutritional deficiencies, malnutrition

Being underweight can cause _____ and ______

heart and renal failure, muscle loss, and liver function decline

what are 3 medical conditions that being underweight can cause?

overweight

body weight that is 10-20% greater than average recommended weight

obesity

excessive body weight, 20% or more than average recommended weight

calorie intake, genetics

Obesity can be caused by excessive _____ and _____.

diabetes and stroke

what 2 medical conditions can being obese cause?

therapeutic diets

modifications to normal diets used to improve specific health conditions

liquid diets

replacement of solid foods with liquids (short period of time)

soft diet

foods that require little chewing, easy to digest (short or long term)