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Nutrition Chapter1-4

study guide chp 1-4

absorbed in the intestional bloodstream, then transported to the liver; an example is fructose monosaccharides
substances that serve as the major vehicles for fat transport in the bloodstream chylomicrons
site where digestionof starch begins mouth
hormone responsible for stimulating the gallbladder to contact and release bile into the small intestine cholecystokinin
negative effect is diarrhea sugar alcohols
important function is to break fat into smaller particles bile
excess body fat and excess nutrient intake are evident, there still a risk for some type of nutrient dificiency leading to malnutrition over nutrition
most common dietary disaccharide found in food products sucrose
chemical feature that distinguishes a saturated fatty acid from an unsaturated fatty acid hydrogen
nutrients that provide the body with it's primary source of fuel for heat and energy and are composed of carbon, hydrogen, and oxygen charbohydrates
synthesized by the body in the liver cholesterol
risk factors: poor appetite, insuffecient intake to meet daily needs, depleted nutrition reserves, and form of metabolic stress malnutrition
digestion of milk yields these monosaccharides galactose and glucose
address the nutrient needs of most healthy population groups dietary reference intakes
the human body can rapidly break down these to yield energy quick energy foods
body needs this for blood clotting linoleic acids
sum of all body processes inside living cells that sustain life and health metabolism
preferred source of energy for the heart muscle fatty acid
where carbohydrates are stored as glycogen liver and muscles
body's main storage form of ccarbohydrate glycogen
process of adding hydrogen to fatty acids hydrogenation
goal is to promote physical activity, proportionality, moderation variety, and gradual imporments in health MyPyriamid food guide
number of kilocalories from fat 9 kcal/g
health care professional who is the nutrition authority on the hospital health care team registered dietitian
types include cellulose, lignin, and noncellulose diestary fiber
value used when not enough scientific evidence is available to establish a Recommended Dietary Allowance adequate intake
number of amino acids that are indispensable for human beings 9
is increased during illness or disease protein catabolism
to form these, the order of amino acids must be specific specific tissue protein
protein-digesting enzyme found in the stomach pepsin
types of protein in the body tissue, plasma
number of commmon amino acids 20
number of kilocalories from carbohydrates 4 kcal/g
plays an important role in the body in defense against disease and infection protein
adds taste and flavor to food fat
provide higher quality protein when eaten together complementary proteins
example: calories from saturated fat voluntary information on food labels
excretion of nitrogen exceeds the nitrogen intake negative nitrogen balance
element contained in proteins but not in carbohydrates or lipids nitrogen
phase of metabolism that makes growth and repair possible anabolism
a good source is avocado monosaturated fat
insulation to vital organs, regulates temp, formation of cell membrane structure functions of fat
provide essential amounts of carbs, proteins, fat, mineral and vitamins along with adequate water and fiber dietary regimen with optimal nutrition for a person recovering from an extended illness
Created by: 630397097