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NutritionChpt1
| Question | Answer |
|---|---|
| carbohydrates | compound - carbon, hydrogen, oxygen |
| monosaccharides | simple carb (glucose, fructose, galactose) |
| disaccharides | simple carb (lactose, maltose, sucrose) |
| polysaccharides | complex carb (starch, fiber, glycogen) |
| maltose | glucose + glucose - produced when starch is broken down |
| sucrose | glucose + fructose = sugar |
| diverticula | caused by lack of fiber - found in the GI tract |
| artificial sweetener | non nutritive, safe in moderation |
| saccharine | 0 cals - not digested |
| aspartame | 4 cals/gram - digested |
| sucralose | chlorinated - body does not process (splenda) |
| fortified | nutrients added (weren't originally there) |
| enriched | nutrients added back (iron, thiamin, riboflavin, folate) |
| daily values | FDA recommended daily % values based on a 2000 calorie diet |
| food labels | ingredients listed by prominence in descending order |
| bran | protective coating around grain kernel (nutrients and fiber) |
| endosperm | starch and protein part of grain |
| germ | the seed that grows into wheat |
| husk | inedible part of grain |
| whole grain | contains bran, endosperm, and germ |
| nutrient claims | no implied claims, meets FDA approval |
| health claims | reliable and verified by FDA |
| structure function claims | not approved by the FDA |
| digestion | process where food is broken down into absorbent units |
| process of digestion | mouth - esophagus - stomach - small intestine - large intestine - rectum - anus |
| absorption | passage of nutrients from GI tract to blood/lymph |
| active transport | moving against concentrated gradient (requires energy) |
| simple diffusion | absorbed across cell wall |
| facilitated diffusion | need active carrier |
| nutrient density | the most amount of nutrients for least amount of kcals |
| lactose | glucose + galactose (dairy products) |
| lactose intolerance | inability to digest lactose - missing the lactase enzyme |
| viscous | soluble fibers (decreases cholesterol, delays GI transit) |
| non viscous | non-soluble fibers (accelerates GI transit) |
| lymphatic system | insoluble vitamins/fat particles bypass the blood stream through this system to get to the liver |
| vascular system | blood stream, nutrients are absorbed into here |
| salivary glands | secrete saliva and amylase |
| gastric glands | secrete gastric juices |
| pancreas | secretes pancreatic juices and alkaline |
| intestinal glands | secrete intestinal juices and enzymes |
| large intestine | contains digested fibers, recycled and absorbed products |
| segmentation | contractions (12-26/minute) that mix up chyme and put nutrients in contact with the lining of the intestines to be absorbed |
| small intestine | consists of 1)duodenum 2)jejunum 3)ileum and performs peristalsis and segmentation - 10 ft. long |
| stomach | churning chyme, pyloric sphincter, HCL acid, mucus lines stomach, releases peptidase enzyme |
| esophagus | peristalsis pushes bolus down, sphincter controls the speed |
| pharynx | nasal cavity meets oral cavity |
| epiglottis | prevents bolus from going down trachea (choking) |
| mouth | tounge, teeth, saliva, and amylase |
| amylase | breaks down starch into simple sugar |
| kcal | energy used by body (calorie) carb=4, protein=4, fat=9, alcohol=7 |
| discretionary kcal | calories needed to maintain weight |
| glycemic index | classifies food based on potential to raise blood glucose level |
| glycemic effect | extent to which food raises blood sugar level in comparison to pure glucose |
| diabetes | carb metabolism disorder caused by inadequate insulin |
| hypoglycemia | low blood sugar (results in dizziness, shakes) - avoid added sugar |
| glucogen | stimulates the liver to break down glycogen and release glucose |
| fat production | excess carbs are stored as body fat |
| ketone | inadequate carb intake leads to alternative source of fuel |
| ketosis | disturbs body's acid base balance |
| fiber | not broken down by enzyme (non-starch polysaccharide) |
| sugar alcohol | 2 kcal/g resulting in low glycemic response - body processes slowly |
| lab studies | effects of specific variables (cell, tissue, molecule) - animal and invitro [can be controlled but not always applicable for humans] |
| cohort | select group observed over a period of time |
| tolerable upper levels | maximum daily amount of a nutrient that appears safe |
| average intake | average daily amount of a nutrient that appears sufficient to maintain a specified criterion |
| recommended daily allowances | average daily amount of a nutrient consider adequate to meet the known nutrient needs |
| estimated average requirement | average daily amount of a nutrient that will maintain a specific biological/physiological function in half the healthy people |
| dietary reference intakes | a set of values for dietary nutrient intakes of healthy people |
| % from fat | kcal from fat / total kcal |
| inorganic nutrients | no carbon (water, minerals) |
| organic nutrients | contains carbon (carbs, protein, fat - caloric) (vitamins - no cals) |
| epidemiological studies | incidents/distribution of diseases in a population (pro = narrows down cause, raises questions) (con = no control, can't prove cause/effect) |
| clinical trials | human intervention - human beings who follow a specified regimen (pro = can control, applies to humans) (con = can't generalize, certain treatments prohibited) |
| cross-sectional study | what and how much people eat as a cause for disease |
| case control | compare people with and without disease by comparing diets |
| condensation | links 2 reactants together |
| hydrolysis | splits molecule into 2 (during digestion) |
| gluconeogenesis | making of glucose from non-carb source |
| scientific method | 1)observation/question 2)hypothesis 3)prediction 4)experiment 5)reults/interpretations 6)further study |
| function of carbs | provides glucose which fuels most of the body's cells |
| blood glucose | normally 70-100 mg/dl, higher after eating |
| USDA recommended carbs | carbs 130g (45-65% or 3-12 tsp) and fiber 25g |
| USDA food guide | fruits, vegetables, grains, meats/legumes, dairy, oils/fat |
| GI tract disorders | choking, vomiting, diarrhea, constipation, ulsers, belching, gas, heartburn, acid refulx, indegestion |
| healthy GI tract | sleep, relaxation, physical activity, state of mind, healthy bacteria, certain food consumption |
| reliable nutrition sources | RD, .gov, .edu, peer review |
| health effects of starch/fiber | weight control, decrease risk of diabetes, heart disease and cancer, improve GI health |
| digestion of carbs | amylase breaks down starch, disaccharides hydrolyzed into monosaccharides as glucose is used as energy (protein used if glucose is absent) |
Created by:
nazzara
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