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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 |