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6 Classes of Nutrients
Water, Carbohydrates, Protein, Lipids, Vitamins, Minerals
Whole Food
food that has been processed or refined as little as possible
Processed Food
food subjected to any process, such as milling, alteration of texture, addition of additives, cooking or others.
Enriched Food
when a nutrient is removed from the food to improve their characteristics, and added later.
Fortified Food
when a nutrient is added to the food. Example: Vitamin D in milk
Nutrient Density
a measure of nutrients provided per calorie of food
Energy-yielding nutrients
the nutrients the body can use for energy-carbohydrate, fats, and proteins
Case studies
studies of individuals
Epidemiological studies
studies of populations
Intervention studies
researches actively intervene in group of the population and compare to a group that does to receive the intervention
Laboratory studies
studies performed under tightly controlled situations
EAR (Estimated Average Requirements)
the average daily nutrient intake estimated to meet the requirement of half of the healthy individuals in a particular life stage and gender group used in nutrition research
RDA (Recommended Dietary Allowances)
nutrient intake goals for individuals
AI (Adequate Intakes)
nutrient intake goals for individuals
UL (Tolerable Upper Intake Levels)
the highest average daily nutrient intake level that is likely to pose no risk of toxicity to almost all healthy individuals
DV (Daily Values)
Nutrient standards that are printed on food labels, grocery store and restaurant signs
DRI's (Dietary Reference Intakes)
a set of 4 lists of values for measuring the nutrient intakes of healthy people
Carbs
4 kal/g
Fat
9 cal kcal/g
Protein
4 kcal/g
Alcohol
7 kcal/g
Salivary glands
donate a starch digesting enzyme, and part of fat digesting enzyme
Mouth
mechanical digestion
2 Types of Digestion
Mechanical and chemical
Esophagus
passes food to stomach using peristalsis
Stomach
adds acids, enzymes, and fluid. Churns and grinds food to a liquid mass called chyme.
Small Intestine
digests most materials (carbohydrates, fats, proteins, vitamins) and absorbs nutrients.
90% of digestion occurs in the?
small intestine
Large Intestine
absorbs water and helps break down fibers. Binds the fiber to bile
Liver
creates bile (while facilitates digestions of fats)
Gallbladder
stores bile until its needed
Bile duct
conducts bile to small intestine
Pancreatic duct
conducts pancreatic juice into small intestine
Mechanical digestion
starts with tongue movements during swallow(peristaltic wave) food gets pushed to esophagus. the muscular stomach then mashes and churns food into a fine paste.
Chemical digestion
starts in mouth where enzymes in saliva break down starch, and some fat. then in the stomach there's a gastric juice that activates a protein digesting enzyme, then to the small intestine where the liver and gallbladder produce bile, the pancreas and small intestine donate enzymes in the large intestine
How are nutrients transported in the body and state the 3 requirements of healthy cardiovascular and lymph circulation system:
Ample fluid intake
Cardiovascular fitness
Nutrition
Identify 2 Organs and Tissue that stores fat
Liver
Fat cells
Adipose tissue
Identify 3 Organs that involve excretion of wastes
Lungs
Liver
Kidneys
Fight or Flight Response
nerves release neurotransmitters
glands release epinephrine and norepinephrine
every organ of the body responds and metabolism speeds up
liver releases glucose from stores
fat cells release fat
heart races
pupils dilate
muscles tense
digestion shuts down
Basic Tastes
sweet
bitter
sour
salty
savory
Glucagon
a hormone from the pancreas that stimulates the liver to release glucose into the bloodstream
Glycogen
a storage form of carbohydrates energy(glucose)
glucose in liver
Bile
a cholesterol containing digestive fluid made by the liver, stored in the gallbladder, and released into the small intestine when needed.
Chyme
the fluid resulting from the actions of the stomach upon a meal
Vili
fingerlike projections of the sheets of cells lining the intestinal tract
Fibrosis
an intermediate stage of alcoholic liver deterioration. Liver cells lose their function
Cirrhorsis
advanced liver disease
4 Types of Carbohydrates
-sugar
-starch
-glycogen
-fiber
2 Types of Fiber
-soluble fiber(dissolves in water)
-insoluble fiber(don't dissolve in water)
Health effects of fiber
-lower blood cholesterol
-can help control blood glucose
Recommendations for fiber
38g for men till 50
25g for women through age 50
Whole grain
have the whole grain in tact
Refined grain
have only endosperm and less nutrients
Simple Sugar
sugars including both single sugar units and linked pair of sugar units
Monosaccharide
single sugar units
-glucose
-fructose
-galactose
Disccharide
pairs of single sugars linked together
-sucrose
-maltose
-lactose
Polysaccharide
compounds composed of long strands of glucose
-starch
-glycogen
-cellulose
Glucose
a simple sugar used in both plant and animal tissues for energy
Fructose
a monosaccharide
Sucrose
a disaccharide - sometimes known as beet, or cane sugar
Maltose
a disaccharide of two glucose units
Lactose
a disaccharide containing glucose and galactose units - present in dairy products
Ketosis
undesirable high concentration of ketone bodies (in the blood or urine)
Ketones are produced when the body burns fat for energy
3 Parts of grains
bran, endosperm, germ