HOSA Nutrition #2

Nutrition

all body processes relating to food

nutritional status

the state or condition of one's nutrition

wellness

state of good health

hypertension

high blood pressure

atherasclerosis

narrowing of arteries by the accumulation of fatty substances on their inner surfaces

osteoporosis

bones become porous and break easily

malnutrition

state of poor nutrition

six essential nutrient groups

carbs, lipids, proteins, vitamins, minerals, water

carbs

major source of readily usable human energy

cellulose

fibrous indigestible form of plant carbohydrate

lipids

fats

three most common fats

triglyercides, phospholipids, sterols

saturated fats

fats solid at room temperature

polyunsaturated fats

fats soft at room temperature

cholesterol

sterol lipids found in the body cells and animal products

proteins

basic components of all body cells

amino acids

22 of these make a protein

complete protens

proteins containing 9 essential amino acids

incomplete proteins

proteins with 13 non essential amino acids

vitamins

organic compounds essentail to life

antioxidants (vitamins ACE)

organic molecules that help protect the body from harmful chemicals called free radicals

minerals

inorganic elements found in all body tissues

fat soluble vitamins

A, D, E, K

water soluble vitamins

B,C

Digestion

process by which the body breaks down food into smaller parts

peristalsis

rhythmic, wavelike motion of the muscles

absorption

blood or lymph capillaries pick up the digested nutrients

metabolism

nutrients are used by the cells for building tissue

basal metabolicrate

rate at which the body uses energy just for maintaining its own tissue

calorie

heat is measured by this unit

3,500 calories

1 pound of fat

5 major food groups

bread, vegetables, fruits, milks, meat

therapeutic diets

modification of normal diet used to improve specific health conditions

anorexia

loss of appetite

regular diet

balanced diet used for ambulatory patient

liquid diets

clear liquids and full liquids.

soft diet

foods must require little chewing and be easy to digest

diabetic diet

patients with diabetes mellitus diet.

calorie controlled diets

low calorie and high calorie diets.

low cholesterol diet

restricts foods containing cholesterol

fall restricted diets

low fat diets

sodium restricted diets

low salt diets

protein diets

low protein and high protein diets

bland diet

easily digested foods that do not irritate the digestive tract

low residue diet

eliminates or limits foods that are high in bulk and fiber.