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nutrition test 1
| Question | Answer |
|---|---|
| Nutrients | components of food that are required for our bodies functions - carbs, protiens, fats, minerals, vitamins and water |
| Calorie | measurements of energy of food - carbs, proteins and fats |
| Essential Nutrients | vital to get that nutrient from the food that we eat because the body cannot make it on its own |
| 5 characteristics of nutritious diet | Adequacy, Balance, Calorie Control, Moderation, Variety |
| Adequacy | providing all the essential nutrients and energy |
| Balance | providing foods from all food groups |
| Calorie Control | knowing if there is too many or too few |
| Moderation | setting limits for certain nutrients |
| Variety | different items within the food groups |
| Dietary Guidelines | devised to promote health and reduce the risk for chronic disease |
| Nutrient Density | measuring nutrients per calorie of food |
| nutrition Experts | Dietition |
| DRI | Dietary Reference Intakes (guidelines nutrient intakes 4 healthy ppl used to determine the RDA) |
| RDA | Reccomended Dietary Allowence (amount of nutrients considered adequate 2 prevent deficiency) |
| AI | Adequate intake (quide to establish nutrient intakes when a RDa cannot be determined) |
| EAR | Estimated Average REquirment (guidelines based on age and gender, used 4 RDA) |
| to maintain weight | calories in = calories out |
| Estimating energy requirements | appropriate amount of calories or energy a person needs |
| Food Groups | Grains, veges, fruits, milk, meat and beans |
| Phytochemicals | chemicals found in plants. not vitamins or minerals. helath benifits. some mimick hormones and antioxidents |
| arteries | carry blood away from the heart - nutrient rich blood |
| veins | carry blood toward the heart |
| capillaries | smallest blood vessels, transition between arteries and veins |
| hormones | chemical messengers. Controlling relase of enzymes and bile |
| Digestive Tract (GI Tract) | breaking down food - begins in mouth. muscular tube. Acts through Peristalsis |
| Peristalsis | squeezing of musclesof digestive tract. wave like motions |
| sphincter | vaulves. (like doors shutting down the tract) slowed by alcahol and fatty foods. |
| chyme | a partialy digested food bollus (mass) |
| Pylorus - pyloric sphincter | valves seperates stomach from small intestine |
| Small Intestine | where food/nutrients are being apsorbed |
| Gastric juice | digestive excretion of the stomach |
| Mucus | lining of stomach to protect from acid |
| Bile | used during fat digestion |
| Emulsifier | helps mix watery substances with fatty substances |
| pancreatic juices | releases enzymes to help break dwon food into tiniest pieces |
| Bicarbonate | nuetralizer for acidic food released in the small intestine |
| Gual Bladder | stores bile, liver makes it |
| Allicin | Garlic. Lowering cholersterol levels |
| Lignans | (flaxseed) anticancer |
| Flavonoids | grains, tea, wine and choc. antioxidents some cancer fighting properties and help decrease diseases |
Created by:
lrobinson2064
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