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Intro. To Nutrition
Lab
| Question | Answer |
|---|---|
| Factors contributing to increased food intake | advertising, high sugar/high calorie foods, vending machines, more meals eaten in restaurants, all-you-can-eat buffets, poor selection of food in schools, poor self-control |
| Definition of nutrition | to nourish |
| When does proper nutrition become important? | conception |
| Definition of nutrient | a source of nourishment |
| Three major functions of nutrients | provide energy, build and repair body tissues and structures, regulate metabolism and maintain homeostasis |
| Definition of metabolism | how we convert food into fuel and how efficiently we burn that fuel |
| Factors that affect metabolism | age, gender, proportion of lean body mass, heredity, general health |
| Factors that affect homeostasis | temperature, iron, energy, blood composition (glucose, fat, osmotic pressure/hydration), sleep |
| Definition and examples of macronutrients | large nutrients (CHOs, lipids, proteins) |
| Definition and examples of micronutrients | small nutrients (vitamins, minerals) |
| What are macronutrients used for? | Used in large amounts to supply energy and build tissue |
| What are micronutrients used for? | Used in smaller amounts to form specialized structures and regulate and control body processes |
| What is the most commonly forgotten nutrient? | Water |
| What are the two possible roles a nutrient may have? | Primary or supporting |
| What is a Calorie? | amount of energy provided by a nutrient (amount of energy required to heat 1g of water 1 degree Celsius = 1 calorie) |
| How many Calories are in a gram of CHOs? | 4 |
| How many Calories are in a gram of lipids? | 9 |
| How many Calories are in a gram of proteins? | 4 |
| What is the ratio for a balanced diet? | 3:1:1 (CHO:Protein:Lipid) |
| What percentage of fat intake should be trans fat? | 0% |
| What percentage of fat intake can be saturated fat? | 10% or less |
| Definition of proteins | building blocks for body tissues |
| What makes up proteins? | Amino acids |
| Optimal Nutrition | Good |
| Undernutrition | Diet that lacks quality OR quantity |
| Overt Malnutrition | Diet that lacks quality AND quality |
| Overnutrition | Excessive intake with minimal physical activity |
| What factors cause food guides to change? | Increased nutrition knowledge, social, political, economics |
| What are the two types of digestive actions? | Mechanical and chemical |
| What enzyme is released from the parotid gland to convert a starch into dextrins and maltose? | Salivary amylase, or ptyalin |
| What are the two sources of enzymes that break down CHOs? | Pancreas and small intestine |
| What do pancreatic secretions do? | continues the breakdown of starch to maltose |
| What do intestinal secretions do? | act on respective disaccharides to release the monosaccharides for absorption |
| What are the intestinal secretions? | sucrase, lactase, and maltase |
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