chapter 4 and 4

nutrient requirement

smallest amount of nutrient that maintains a defined level of nutritional health

CDRR

Chronic Disease Risk Reduction Intake

Dietary Reference Intake

prevent disease, achieve optimal health, reduce risk of nutrient deficiencies, nutrition experts have established what?

Estimated Average Requirement

amount of nutrients that should meet 50% of healthy people who are in a particular life stage?

tolerable upper intake level

highest average amount of a nutrient that is unlikely to be harmful when consumed daily

Recommended Dietary Allowances

nutrient standard to set 98% of requirement for nearly all healthy Americans?

Estimated Energy Requirement

average daily energy intake that meets the needs of a healthy person maintaining their weight

Acceptable Macronutrient Distribution Ranges

macro nutrient intake ranges that are nutritionally adequate and may reduce the risk of diet-related chronic diseases

Grains

include products made from wheat, rice, and oats. Pasta noodles, and flour tortillas are members of this group because wheat flour is their main ingredient.

enrichment

replacement of some nutrients that were removed during the processing

fortification

addition of any nutrient to food to boost its nutritional content

protein-rich foods

beef, pork, lamb, shellfish, eggs, nuts, and seeds are rich in iron, zinc, B vitamins.

Major food groups

more consumer-friendly guides for constructing menus.

whole

recommend that people should consume foods made with which of the following types of grain because they naturally contain more fiber.

healthy fat

fat that do not contribute to heart disease such as walnuts, sunflower seeds, olives, avacados, and some types of fish.

ultra-processed food

contains numerous ingredients which were added to improve desirable characteristics such as color and texture

Dietary Guidelines for Americans

follow a healthy eating pattern across the lifespan, focus on variety, nutrient density, food amount, limit sugar, reduce sodium intake, shift to healthier choices.

infants from birth to 6 months age

breast milk and iron-fortified formula

infants from 6 months to 12 months age

breast milk, nutrient-dense foods, low sodium foods, infant formula

USDA and HHS

government agencies that work together to publish DGA

fish

Intake recommendations for women who are pregnant of breastfeeding: do not eat certain large ____ because of methylmercury, consume 8 to 12 ounces of seafood per week from a variety of seafood types, and consume foods rich in iron or iron supplement

12

Intake recommendations for women who are pregnant of breastfeeding: do not eat certain large fish because of methylmercury, consume 8 to __ ounces of seafood per week from a variety of seafood types, and consume foods rich in iron or iron supplement

seafood

Intake recommendations for women who are pregnant of breastfeeding: do not eat certain large fish because of methylmercury, consume 8 to 12 ounces of _______ per week from a variety of seafood types, and consume foods rich in iron or iron supplement

Nutrition Facts label

help consumers learn more about the nutrition food content

food label

allows consumers to determine ingredients in packaged food or drinks

structure/function claim

the role of a nutrient or dietary supplement plays in maintaining a structure, such as bone or promoting a normal function such as digestion

nutrients

The FDA permits manufacturers to include nutrient content claims on labels that describe the level of what?

MyPlate

differs from previous food guides because it has 5 food groups

organic

all foods are ______ because they contain substances comprised of carbon bonded with hydrogen.

conventional crops

pesticides and antibiotics

protons

positively charged particles in the nucleus of the atom

electrons

negatively charged particles that surround the nucleus of an atom

element

each type of atom; substance that cannot be separated into simpler substances

chemical bond

attraction that holds atoms together

acid

loses hydrogen ions when dissolved in water

base

accepts hydrogen ions when dissolved in water

catabolic

reaction break down molecules

ase

The name most enzymes end with.

solution

evenly disributed mixture of two or more compounds

solvent

primary component of a solution

solute

lesser component of a solution that dissolves into solvent

solubility

describes a substance’s ability to dissolve and form a solution

water

concentrations of H+ and OH- are equal in ________

metabolism

sum of all chemical reactions occurring in living cells

organelle

a subcellular structure that performs a specific function

Milk

Milk has a pH between 6.3-6.6 and household ammonia has a pH of 10. Which has most acidic.

7

Pure water is considered neutral since it has a pH of _

Anatomy

scientific study of cells and other body structures

physiology

scientific study of how cells and body structures function

epithelial

basic tissue types: muscular, ________, connective, nervous

connective

basic tissue types: muscular, epithelial, _______, nervous

nervous

basic tissue types: muscular, epithelial, connective, ______

organs

various tissues that function in a related fashion

cardiovascular

example of an organ system

digestive system

breaks down food both mechanically and chemically

urinary system

removes waste products from the circulatory system

nervous system

detects sensations, controls physiological and intellectual functions

lymphatic system

removes foreign substances from blood and aids in fat absorption

cardiovascular system

transports nutrients, waste, gases, and hormones throughout the body

endocrine system

regulates metabolism through actions of hormones

tissues

collection cells with similiar characteristics and functions join together in larger masses

absorption

substances are taken up from the GI tract and enter the bloodstream or the lymph

lungs

primary structures of the respiratory system

muscular system

system of body produces heat to help maintain normal body temperature

mouth

senses taste and texture of foods

smell

sense has greatest effect on taste

esophagus

mouth to the stomach

peristalsis

contraction of muscles through the digestive tract

chyme

mixture of gastric juices and partially digested food form in the stomach

bioavailability

extent to which the digestive tract absorbs a nutrient and how well the body uses

mucus

slippery fluid made by certain cells of the body

epiglottis

flap of tissue folds down over the larynx to keep from entering the trachea during swallowing

colorectal cancer

cancer that develops in the colon or the rectum

intestinal bacteria

metabolizes undigested food, make vitamin k,thiamin, biotin, produce substances that the colon can use for energy?

inflammatory bowel disease

name for group of diseases that cause inflammation and swelling

probiotics

products that contain live benefical intestinal microbes that have been grown under labratory conditions

vomiting

unpleasantbut helpful experience that prevents toxic substances from entering the small intestine

esophageal cancer

major risk of untreated GERD

constipation

low water intake, changes in travel or surgery, lack of dietary fiber.

H. pylori

what is responsible for the development of most stomach ulcers

diarrhea

condition characterized by frequent bowel movements with loose stools

villi

tiny finger like projections in the small intestine that increase surface area for nutrient absorption

peristalsis

involuntary wave like contraction of smooth muscles that move food through digestive tract

ulcerative

inflammatory bowel diseases: crohn’s disease and _______ colitis