chapter 1
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| nutrition | the science that studies food and how food nourishes our body and influences our health
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| chronic diseases | diseases that come on slowly and can persist for years
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| wellness | absence of disease, living a healthy life style
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| carbohydrates | primary source of fuel for our body particularly our brain and during physical exercise
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| nutrients | carbohydrates, fats and oils, proteins, vitamins, minerals, and water
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| organic | contain both carbon and hydrogen, fundamental units of matter that are common to all living organisms
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| macronutrients | the energy nutrients
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| kilocalories | amount of heat required to raise the temp of 1 kg of water by 1 degree celsius
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| fats | type of lipids important source of energy insoluble in water
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| proteins | contain element nitrogen, contain carbon, hydrogen, and oxygen
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| micronutrients | vitamins and minerals need small amounts of these nutrients to support normal he alt and body functions
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| vitamins | organic compounds that help regulate our body's functions
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| metabolism | process where macronutrients are broken into the smaller molecules that our body can absorb and use
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| fat-soluble vitamins | vitamins A,D,E,K stored in human body
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| water -soluble vitamins | C,B soluble in water not stored in human body
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| minerals | inorganic substances do not contain carbon and hydrogen
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| dietary refrence intakes (DRI) | recommended intake values
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| Estimated Average Requirement (EAR) | represents the average daily intake level estimated to meet the requirement of half the healthy individuals in a particular life
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| Recommended dietary allowance (RDA) | average daily nutrient intake level that meets the requirement of 97-98% of healthy individuals
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| Adequate intake (AI) | value is a recommended average daily nutrient intake level assumed to be adequate
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| Tolerable Upper Intake Level (UL) | highest average daily nutrient intake level likely to pose no risk of adverse health effects to almost all individuals in a particular life stage and gender group
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| Estimated Energy Requirement (EER) | average dietary energy intake that is predicted to maintain energy balance in a healthy adult
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| acceptable macronutrient distribution range (AMDR) | a range of macronutrient intake that provides adequate levels of essential nutrients and is associated with a reduced risk for chronic disease
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| National Institues of Health | world's leading medical research center
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| Center for Disease Control and Prevention | leading federal agency in U.S that protects human health and safety
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| healthful diet | provides proper combination of energy and nutrients and is adequate, moderate, balanced, and varied
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| adequate diet | provides enough energy, nutrients, and fiber needed to maintain health
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| moderation | not to much not to little
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| balanced diet | contains combination of foods that provide proper proportions of nutrients
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| variety | eating different foods each day
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| Nutrition Facts Panel | label on food packages that contain nutrient information required by FDA
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| percent daily values | info on nutrition facts panel that identifies how much of a serving of food contributes to overall intake of nutrients listed on package
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| Dietary Guidelines for Americans | set of principals developed to assist Americans in designing a healthful diet
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| nutrient density | relative amount of nutrients per amount of energy for number of calories
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| MyPyramid | graphic representation of USDA food guide
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| Hunger | physiologic sensation that prompts us to eat
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| appetite | psychological desire to consume specific foods
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| anorexia | absence of appetite
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| hypothalamus | region of brain that regulates hunger and thirst
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| hormone | chemical messenger secreted into the blood stream by one of the many glands of the body
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| cell | smallest unit of matter
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| digestion | process by which food is broken down into component molecules either mechanically or chemically
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| absorbtion | physiologic process where molecules of food are taken from gastrointestinal tract to circulation
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| elimination | undigested portion of food and waste products are removed from the body
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| gastrointestinal tract | long muscular tube made of several organs mouth, esophagus, stomach, small intestine, and large intestine
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| saliva | mix of water and mucus, enzymes that moistens the mouth and food
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| enzymes | small chemicals usually proteins that act on other chemicals to speed up the bodies processes but are not changed during those processes
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| esophagus | muscular tube of the GI tract connecting the back of the mouth to the stomach
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| Stomach | j shaped organ where food is partially digested, churned, and stored until released into small intestine
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| gastric juice | acidic liquid secreted within the stomach
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| small intestine | longest portion of GI tract where most digestion and absorption takes place
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| pancreas | gland located behind the stomach that secretes digestive enzymes
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| liver | largest auxiliary organ of the GI tract and one of the most important organs of the body. produces bile and processing of nutrient rich blood from the small intestine
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| large intestine | final organ of the GI tract
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Review the information in the table. When you are ready to quiz yourself you can hide individual columns or the entire table. Then you can click on the empty cells to reveal the answer. Try to recall what will be displayed before clicking the empty cell.
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Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
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Created by:
brookevaughan
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