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Nutrition TTU
chapter 1
| Question | Answer |
|---|---|
| nutrition | the science that studies food and how food nourishes our body and influences our health |
| chronic diseases | diseases that come on slowly and can persist for years |
| wellness | absence of disease, living a healthy life style |
| carbohydrates | primary source of fuel for our body particularly our brain and during physical exercise |
| nutrients | carbohydrates, fats and oils, proteins, vitamins, minerals, and water |
| organic | contain both carbon and hydrogen, fundamental units of matter that are common to all living organisms |
| macronutrients | the energy nutrients |
| kilocalories | amount of heat required to raise the temp of 1 kg of water by 1 degree celsius |
| fats | type of lipids important source of energy insoluble in water |
| proteins | contain element nitrogen, contain carbon, hydrogen, and oxygen |
| micronutrients | vitamins and minerals need small amounts of these nutrients to support normal he alt and body functions |
| vitamins | organic compounds that help regulate our body's functions |
| metabolism | process where macronutrients are broken into the smaller molecules that our body can absorb and use |
| fat-soluble vitamins | vitamins A,D,E,K stored in human body |
| water -soluble vitamins | C,B soluble in water not stored in human body |
| minerals | inorganic substances do not contain carbon and hydrogen |
| dietary refrence intakes (DRI) | recommended intake values |
| Estimated Average Requirement (EAR) | represents the average daily intake level estimated to meet the requirement of half the healthy individuals in a particular life |
| Recommended dietary allowance (RDA) | average daily nutrient intake level that meets the requirement of 97-98% of healthy individuals |
| Adequate intake (AI) | value is a recommended average daily nutrient intake level assumed to be adequate |
| 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 |
| Estimated Energy Requirement (EER) | average dietary energy intake that is predicted to maintain energy balance in a healthy adult |
| 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 |
| National Institues of Health | world's leading medical research center |
| Center for Disease Control and Prevention | leading federal agency in U.S that protects human health and safety |
| healthful diet | provides proper combination of energy and nutrients and is adequate, moderate, balanced, and varied |
| adequate diet | provides enough energy, nutrients, and fiber needed to maintain health |
| moderation | not to much not to little |
| balanced diet | contains combination of foods that provide proper proportions of nutrients |
| variety | eating different foods each day |
| Nutrition Facts Panel | label on food packages that contain nutrient information required by FDA |
| 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 |
| Dietary Guidelines for Americans | set of principals developed to assist Americans in designing a healthful diet |
| nutrient density | relative amount of nutrients per amount of energy for number of calories |
| MyPyramid | graphic representation of USDA food guide |
| Hunger | physiologic sensation that prompts us to eat |
| appetite | psychological desire to consume specific foods |
| anorexia | absence of appetite |
| hypothalamus | region of brain that regulates hunger and thirst |
| hormone | chemical messenger secreted into the blood stream by one of the many glands of the body |
| cell | smallest unit of matter |
| digestion | process by which food is broken down into component molecules either mechanically or chemically |
| absorbtion | physiologic process where molecules of food are taken from gastrointestinal tract to circulation |
| elimination | undigested portion of food and waste products are removed from the body |
| gastrointestinal tract | long muscular tube made of several organs mouth, esophagus, stomach, small intestine, and large intestine |
| saliva | mix of water and mucus, enzymes that moistens the mouth and food |
| enzymes | small chemicals usually proteins that act on other chemicals to speed up the bodies processes but are not changed during those processes |
| esophagus | muscular tube of the GI tract connecting the back of the mouth to the stomach |
| Stomach | j shaped organ where food is partially digested, churned, and stored until released into small intestine |
| gastric juice | acidic liquid secreted within the stomach |
| small intestine | longest portion of GI tract where most digestion and absorption takes place |
| pancreas | gland located behind the stomach that secretes digestive enzymes |
| 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 |
| large intestine | final organ of the GI tract |
Created by:
brookevaughan
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