nutrition exam 1

fat-free

<0.5g fat per serving

low-fat

less than or equal to 3 grams fat per serving

reduced-fat

25% less than regular product

extra lean

<5g fat, <2g saturated fat, <95mg cholesterol (for meat and poultry)

high fiber

5g or higher fiver per serving and must also be low fat

good source of fiber

2.5-4.9 grams fiber per serving

45-65%

carbs ADMR

10-35% of calories

protein ADMR

20-35%

fat ADMR

my plate

groups designed by being good sources of certain nutrients (regardless of energy content)

choice system

groups food to meet energy and macronutrient criteria (counting carbohydrates for diabetics)

teeth, tongue, salivary glands, liver, gallbladder, pancreas

accessory organs

mucosa

innermost layer surrounds the lumen. secretes mucus, which protects the intestinal lining and eases the flow of nutrients.

lumen

hollow space through which food can pass through.

sweet, sour, salty, bitter, umami, fat

basic tastes

bolus

mass of chewed food mixed with saliva and mucus

amylase

breakdown starch

lysozome

destory bacteria in food

lipase

begin fat digestion

peristalsis

wave like contractions that move material through tract

stomach

muscular sac, stores and mixes food

gastrin

G cells, stimulates stomach motility and gastric gland excretions

HCl

parietal cells, helps stomach be so acidic. converts pepsinogen into pepsin

pepsin

chief cells, digests proteins.

mucus

mucuos, lubricates and protects stomach wall

pancreas

secretes enzymes (digest carbohydrates, fats, proteins, and nucleic acids) and bicarbonate (neutralizes the HCl entering the small intestine)

liver

Receives water-soluble products of digestion from the small intestine. Makes 2- 4 cups of bile a day; bile salts aid fat digestion.

gallbladder

Stores and concentrates bile between meals, and releases bile during meals.

small intestine

duodenum→jejunum→ileum. DIGESTION, mixes and propels content

large intestine

stores and concentrates undigested material; absorbs some minerals and water; eliminates waste

anosmia

Complete inability to detect odors.

ageusia

the total loss of the ability to taste

hypogeusia

the diminished ability to taste

pyloric sphincter

circular muslce, regulates the flow of chyme into the small intestine

intrinsic factor

parietal cells, substance necessary for absorption of vitamin B12

fecal microbiota transplantation

used to treat C.diff

ulcerative colitis

cause inflammation and ulcers in the lining or the colon and rectum

carbohydrates

4 kcal/g; energy!!, maintenance of normal glucose levels, elimination of solid waste

proteins

formation of structural components, transportation of substances in the blood, minor source of energy MACRONUTRIENT

lipids

MACRONUTRIENT; cellular development, regulation of body processes, absorption of fat-soluble vitamins

vitamins

micronutrient; immune/body function, production and maintenance of cells.

minerals

micronutrients. fluid balance and energy metabolism

phytochemicals

found exclusively in plants/greens, best when food is consumed in natural state.

DRI

recommendations for energy and nutrients, accounts for diff genders and life stages

RDA

set of DRIs meet needs of 97-98% of population, recommends specific amounts of nutrients

EAR

meet needs of 50% of population, requires measurable indicators.

AI

used when insufficient evidence for EAR.

UL

max level of daily intake, commonly exceeded using dietary supplements.

EER

calculates estimated ENERGY needs