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