hosa nutrition test 2018 -2019

energy imbalance

eating either too much or too little for the amount of energy expended

Wellness

a way of life that integrates body ,mind ,and spirit

Nutrients

Chemical in food need for good health

essential nutrients

nutrients found only in food

carbohydrates (CHO)

the nutrient class providing the major
source of energy in the average diet

proteins

the only one of the six essential nutrient
classes containing nitrogen

fats (lipids)

highest calorie-value nutrient class

vitamins

organic substances necessary for life
although they do not, independently,
provide energy

minerals

one of many inorganic substances essential
to life and classified generally as minerals

water

major constituent of all living cells;
composed of hydrogen and oxygen

circulation

the body process whereby the blood is
moved throughout the body

respiration

breathing

digestion

breakdown of food in the body in
preparation for absorption

elimination

evacuation of wastes

nutritious

foods or beverages containing substantial
amounts of essential nutrients

nourishing

foods or beverages that provide
substantial amounts of essential nutrients

nutrition

the result of those processes whereby the
body takes in and uses food for growth,
development, and the maintenance of health

malnutrition

poor nutrition

nutritional status

one's physical condition as determined
by diet

nutrient density

nutrient value of foods compared with
number of calories

cumulative effects

results of something done repeatedly
over many years

peer pressure

pressure of one's friends and colleagues
of the same age

atherosclerosis

a form of arteriosclerosis affecting the
intima (inner lining) of the artery walls

obesity

excessive body fat, 20% above average

deficiency diseases

diseases caused by the lack of one or
more specific nutrients

iron deficiency

intake of iron is adequate, but the body
has no extra iron stored

rickets

deficiency disease caused by the lack of
vitamin D; causes malformed bones and
pain in infants and children

osteoporosis

condition in which bones become brittle
because there have been insufficient
mineral deposits, especially calcium

osteomalacia

a condition in which bones become soft,
usually in adults because of calcium loss
and vitamin D deficiency

goiter

enlarged tissue of the thyroid gland due
to a deficiency of iodine

dietitian

professional trained to assess nutrition
status and recommend appropriate diet
therapy

nutrition assessment

evaluation of one's nutritional condition

anthropometric measurements

of height, weight, head, chest, skinfold

clinical examination

physical observation

biochemical tests

laboratory analysis of blood, urine, and
feces

dietary-social history

evaluation of food habits, including client's ability to buy and prepare food

caliper

measure
percentage of body fat by skinfold
measurement

Serum albumin level

measures the main protein in the blood and is
used to determine protein status

Serum transferrin level
.

above normal if iron stores

24-hour recall

listing the types, amounts, and preparation
of all foods eaten in past 24 hours

balanced diet

one that includes all the essential
nutrients in appropriate amounts

Dietary Reference Intakes
(DRIs)

combines the Recommended Dietary
Allowances, Adequate Intake, Estimated
Average Requirements, and the Tolerable
Upper Intake Levels for individuals into one
value representative of the average daily
nutrient intake of individuals over time

Dietary Guidelines

Americans
general goals for optimal nutrient intake

MyPyramid

outline for making selections

legumes

plant food that is grown in a pod; for
example, beans or peas

Flavonoids

naturally occurring water-soluble plant
pigments that act as antioxidants

daily values

percentage per serving of each
nutritional item listed based on a daily intake of 2,000 calorie

descriptors

terms used to describe something

food customs

food habits

dietary laws

rules to be followed in meal planning in
some religions

Foodways

the food traditions or customs of a group
of people

fusion

a style of cooking that combines
ingredients and techniques from different
cultures or countries

masa harina

traditional flour made from field corn

lactose intolerance

inability to digest lactose because of
a lack of the enzyme lactase; causes
abdominal cramps and diarrhea

mirin

rice wine with 40-50% sugar

miso

a thick fermented paste made from
soybean

wasabi

Japanese horseradish

lacto-ovo vegetarians

vegetarians who will eat dairy products
and eggs but no meat, poultry, or fish

lacto-vegetarians

vegetarians who eat dairy products

vegans

vegetarians who avoid all animal foods

metabolism

the use of the food by the body after
digestion which results in energy

digestion

breakdown of food in the body in
preparation for absorption

gastrointestinal (GI) tract

pertaining to the digestive system

mechanical digestion

the part of digestion that requires certain
mechanical movements such as chewing,
swallowing, and peristalsis

peristalsis

rhythmical movement of the intestinal
tract; moves the chyme along

chemical digestion

chemical changes in foods during
digestion caused by hydrolysis

hydrolysis

the addition of water resulting in the
breakdown of the molecule

enzymes

organic substances that cause changes in
other substance

catalyst

a substance that causes another
substance to react

pancreas

gland that secretes enzymes essential for
digestion and insulin, which is essential
for glucose metabolism

bolus

food in the mouth that is ready to be
swallowed

saliva

secretion of the salivary glands

salivary amylase

also called ptyalin; the enzyme secreted
by the salivary glands to act on starch

esophagus

tube leading from the mouth to the
stomach; part of the gastrointestinal
system

cardiac sphincter

the muscle at the base of the esophagus
that prevents gastric reflux from moving
into the esophagus

fundus (of the stomach)

upper part of the stomach

pylorus

the end of the stomach nearest the
intestine

chyme

the food mass as it has been mixed with
gastric juices

gastrin

hormone released by the stomach

gastric juices

the digestive secretions of the stomach

pepsin

an enzyme secreted by the stomach that
is essential for the digestion of proteins

duodenum

first (and smallest) section of the small
intestine

jejunum

middle section comprising about twofifths of the small intestine

ileum

last part of the small intestine

secretin

hormone causing the pancreas to release
sodium bicarbonate to neutralize acidity of
the chyme

cholecystokinin (CKK)

hormone that triggers the gallbladder to
release bile

bile

secretion of the liver, stored in the
gallbladder, essential for the digestion of fats

pancreatic proteases

enzymes secreted by the pancreas that are
essential for the digestion of protein

pancreatic amylase

the enzyme secreted by the pancreas that
is essential for the digestion of starch

pancreatic lipase

enzyme secreted by the pancreas that is
essential for the digestion of fat

lactase

enzyme secreted by the small intestine
for the digestion of lactose

maltase

enzyme secreted by the small intestine
essential for the digestion of maltose

sucrase

enzyme secreted by the small intestine to
aid in digestion of sucrose

peptidases

enzymes secreted by the small intestine that
are essential for the digestion of protein

colon

large intestine

absorption

passage of nutrients into the blood or
lymphatic system

lymphatic system

transports fat-soluble substances from
the small intestine to the vascular system

villi

tiny, hairlike structures in the small
intestines through which nutrients are
absorbed

capillaries

tiny blood vessels connecting veins and
arteries

lacteals

lymphatic vessels in the small intestine
that absorb fatty acids and glycerol