Combining nutrient oxygen within the cell; also called oxidation.
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Albumin
Protein that occurs in blood plasma
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Alkalosis
Condition in which excess base accumulates in, or acids are lost from, the body.
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Amphetamines
Drugs intended to inhibit appetite
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Anemia
Condition caused by insufficient number of red blood cells, hemoglobin or blood volume.
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Angina pectoris
Pain in the heart muscle due to inadequate blood supply.
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ascites
Abnormal collection of fluid in the abdomen.
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aspirated
Inhaled or suctioned
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Atherosclerosis
a form of arteriolosclerosis affecting the intima (inner lining) of the artery walls
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Beriberi
Deficiency disease caused by lack of vitamin b1 thiamine. Legs feel heavy feet burn and muscles degenerate.
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Basal metabolism rate BMR
The rate at which energy is needed for body maintenance.
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Bioavailable
The ability of a nutrient to be readily absorbed and used by the body
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Bolus
Food in the mouth that is ready to be swallowed
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Buffer systems
Protective systems regulating amounts of hydrogen ions in body fluids
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Cachexia
Severe malnutrition and body wasting caused by chronic disease
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Carboxypeptidase
pancreatic enzyme necessary for protein digestion
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nutrients (6)
Chemical substances that are found in food and necessary for good health. Carbohydrates, fats, proteins, vitamins, minerals, water.
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Essential nutrient
Nutrients found only in food
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Carbohydrates
About 50% of diet. Provides energy. Protein sparing action. Normal fat metabolism. Three types.
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Disaccharides
Double sugars. Hydrolysis to monosaccharides. Examples are sucrose maltose and lactose
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Polysaccharides
Complex carbohydrates containing combinations of monosaccharides. Examples include starch dextrin cellulose and glycogen
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Glycogen
Glucose that is stored in the liver and muscles. Approximately 1/2 day supply of energy is stored as glycogen in the liver and muscles
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Fiber
Indigestible parts of plants; absorbs water in large intestine, helping to create soft stool.
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Cellulose
Primary sources of dietary fiber
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Endosperm
The inner part of the kernel of grain; contains a carbohydrate. Contain starch protein and some B vitamins
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Lipids and fat
Formed from glycerol Provides energy. 9 calories
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function of stomach
temporary storage of food. mixing of food with gastric juices. regulation of a slow, controlled emptying of food into the intestine. sexretion of the factor for B12. destruction of most bacteria.
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sphincter malfunction
causes acid reflux disease.
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cholecytokinin (cck)
triggers gallbladder to release bile for the digestion of fat
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small intestine in digestion
most nutrients absorbed. breaks down lactose maltose and sucrose.
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volatile fatty acids
acetate, propionate, butyrate. absorbed from large intestine and used as energy.
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fat soluble vitamin deficency
occur in those with chronic malabsorbtion disease such as cystic fibrosis, celiac, and chrons disease.
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fat soluble. vitamins
A D E K. not lost easily in cooking but lost with mineral oil. after absprbtion they are transported through the body by lipoproteins. megadoses more common because they are stored
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water soluble vitamins
B and c. easily destroyed easily by air light and cooking
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Vitamin A
An antioxidant plays an important role in vision, bone growth, reproduction, cell division, antioxidant, regulates immune system.
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retinol
The active form of vitamin A. Preformed vitamin A
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xeropthalmia
blindness caused by mucous membranes of eye Sign of a deficiency of vitamin K.
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Deficiency of vitamin D
May lead to osteomalacia which then can evolve into osteoporosis
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riboflavin B2
essential for carbohydrate fat and protein metabolism. Necessary for tissue maintenance. And healthy eyes
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vitamin b6
Essential for protein metabolism and absorption, aids in the release of glucose from glycogen, amino acids present in excessive amounts can be converted to those in which the body is temporarily deficient
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cobalamin vitamin b12
Contains cobalt. Involved in folate metabolism, maintenance of the myelin sheath, and healthy red blood cells.
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meyelin
Lipoprotein essential for the protection of nerves.
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campylobacter jejuni
transmitted through unpasturized milk, contaminated water, raw meat, shellfish. Caused by indigestion of bacteria. Symptoms diarrhea fever headache abdominal pain and nausea
bacteria found in intestines of animals transmitted through contaminated water milk juice meats produce.
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listeria monocytogenes
bacteria found in intestines. grows in fridge. normal bad symptoms.
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salmonellosis
bacteria from raw meats and eggs. symptoms: headache, vomitting diarrea. abdominal cramps and fever. begin 6-48hrs. causes salmonella.
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shingella
causes shungellosis. symptoms occur from 1 day to a week after infection. degydration.
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straphylococcus aureas
bacteria found on human skin and open wounds. causes staph. symptoms begin 30min to 8hrs abd last 24-48 hrs.
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trichinosis
parasitic roundworm from uncooked pork.
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dysentary
disease from protozoa. severe diarrhea
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canning temperature
212 to 250
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cooking T
140 to 212
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danger zone for food contamination
40 to140
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meat eggs cooking T
about 160
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polysaccaride
starch dextrkn cellulose and glucogen
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essential fatty acids
derived from triglycerides linoleic and linolenic and okeic acids. omega 3 and 6.
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nonessestial fatty acids
onega 9.
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fat metabolism
controlled by liver. metabolism ulyimately happens in cells.
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hiatal hernia
Small frequent meals so the stomach is never full with food. Avoid irritants to you esophogus such as citrus and carbonated beverages
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peptic ulcer
Low fat protein should be provided but not in excess
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diverticulosis
High-fiber diet required
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Inflammatory bowel disease
Requires a low residue diet
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ileostomy
Greater need for salt and water because of excess losses. Vitamin C supplement is recommended in some cases B-12 supplements may be needed
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celiac disease
gluten contolled diet.
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Provide Energy, Build and Repair Body Tissue, Regulate Body Processes
Three main functions of the 6 essential nutrients
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Carbs, Proteins, and Fats
Nutrients used primarily to provide energy
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Proteins, Vitamins, and Minerals
Nutrients used mainly to repair body tissues
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low-nutrient-density foods
Potato Chips, cakes, sodas, and candy
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Organic
Products grown without pesticides
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Fat
Organic Nutrient, A large lipid molecule made from an alcohol called glycerol and three fatty acids; a triglyceride. Function as energy-storage molecules.
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African American Foods
Down-home breads are served with most meals. Black-eyed peas, okra, sweet potatoes, peanuts, corn, green beans, and peppers are important. Pork, chicken, fried fish.
High in fat, sodium, and carbs. deficient in iron, calcium, fiber, potassium, vitamin C.
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French American Foods
Cajun. Lacking calcium, vitamins D, E, and C
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Mexican Foods
Beans, rice, tomatoes, onions, jalapenos, chilies. Pork, goat, garlic, wheat, refritos, avacoadoes, cheese. Flan is a favorite dessert.
Lacking vitamin C. Calcium intake is low because of lactose intolerance.
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Puerto Rican
Corn, wheat, seafood, beef, pork, rice, olive oil, chicken, pinto beans, and okra. Plantains, green bananas, potatoes, squash, taro, and breadfruit. Pineapple, mango, papayas, guava, and coconut.
Not enough calcium.
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Italian Foods
pasta, rice, beans, olives, fruits, vegetables, seafood. Beef is seldom. Salami, veal and pork is favored. cheese is important. fat is usually olive oil. dessert is fruit.
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Greek Foods
Salads. Bread is the basis. fruity olive oil. seafood, lamb, goat, and pork.
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North European foods
large servings of meat. little sides of vegetables and starch. greens, potatoes, beets, mushrooms, barley, plums, rye. sausages, cheese, dark bread, dairy. pickled herring.
needs more vitamins, minerals, fiber
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Central European foods
pork and chicken are common. beef sausage and fish are popular too. cabbage sauerkraut, carrots, turnips, potatoes, beans, lentils, onions. spatzle, dark bread, and muesli are main carbs. eggs and dairy.
5 essential grains: rice, soybeans, barley, wheat, millet. many vegetables. protein is from seafood, eggs, pork, chicken, beef, tofu.
Soy Sauce is high in sodium which contributes to high blood pressure. not enough calcium.
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Japanese food
protein is from seafood, chicken, and eggs. sushi is popular.
need fruits.
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Southeast Asian Foods
rice and noodles. two times as much fish than other meats.
High sodium intake.
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Indian Foods
lentils, beans, and milk are the proteins.
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5.5oz
daily intake from protein for a 2000 calorie diet
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complex carbs
rich in dietary fiber and B vitamins
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mouth
digestion begins here
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duodenum, jejunum, ileum
three sections of the small intestine in descending order
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enzyme
organic substance that causes changes in other substances
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small intestine
maltase, sucrase, and lactase are produced here
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weight increase
energy intake \> energy output
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BMR (basal metabolic rate)
the energy needed to maintain life-sustaining activities for a specific period of time at rest. Calculated by converting weight to kg. multiply by 24. multiply by .9 if female. 1 for men.
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