WCU Nutrition Quiz 1

6 classes of nutrients

carbs, fats(lipids), proteins, water, vitamins, minerals

top 3 leading cause of deaths in US

heart disease, cancer, stroke

Hunger

physiological drive

Appetite

psychological drive

Satiety

no longer a desire to eat, regulated by the brain, feeding center, satiety center

Energy

capacity to do work

Organic nutrients

carbs, proteins, lipids, vitamins

Inorganic nutrients

minerals, water

Factors Affecting Food Choices

social needs, social network - family, friends

lifestyle, food maketing, food customs/culture, food cost, education, occupation, income, health/nutrition concerns,knowledge, routine/habit, food availability, food flavor, texture, appearance, psychological needs,

Macronutrient

nutrients the body needs in large amounts

includes the energy- containing carbs, lipids, proteins and water

Micronutrient

essential nutrients the body needs in smaller amounts- vitamins and minerals

Nutrition

science that links food to health and diseases; it includes the processes by which the human organism ingests, digests, absorbs, transports and excretes food substances.

Nonnutrient compounds found in foods

phytochemicals, nondigestable fibers

Chemicals are added by manufactures to

enhance color, enhance flavor, add texture, extend self life

Essential nutrients

must be consumed from food, cannot be made in the body in sufficent quantities to meet its needs and to support health

Nonessential nutrients

can be made in sufficent quantitites in the body to meet the body's requirements and to support health

Nonessential nutrients can become essential under some circumstances

Energy yielding nutrients

carbs, lipids, proteins

Non-nutrient source of energy

alcohol

Kilocalorie (kcals)

amount of enery required to raise the temperature of 1 kilogram of water 1 degree celsius

used to express the measurement of energy in foods

1 kcal is equal to 1,000calories

Calorie (uppercase "C") is used on nutrition labels to express the energy content of food

digestion

the process of breaking down food into individual molecules small enough to be absorbed through the intestinal wall

absorption

the process of moving nutrients from the GI tract into the bloodstream

transport

the process of moving absorbed nutrients throughout the body through the circulatory and lymph systems

elimination

the excretion of undigested and unabsorbed food through the feces