Cua 111 Nutrition For Food Service

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Flavor

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An attribute of a food that includes it's apperance, smell, taste, feel in the mouth, texture, temperature, and even it's sounds made when chewed.

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Taste

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Sensations preceived by the taste buds on the tongue.

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Culture

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The behaviors and beliefs of a certain social, ethnic, or age group

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Taste Buds

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Clusters of cells found on the tongue, cheeks, throat, and roof of the mouth. Each taste bud houses 60-100 receptor cells. The body regenerates taste buds about every 3 days. These cells bind food molecules dissolved in saliva and alert the brain to interupt them.

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Nutrition

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A science that studies nutrients and other substances in foods and in the body and those nutrients relate to health and desease. Nutrition also explores why you choose particular foods and the type of diet you eat.

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Nutrients

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The nourishing substance in food that provide energy and promote the growth and maintenance of your body.

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Diet

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The food and beverages you normally eat and drink.

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basal metabolism

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The minimum energy needed by the body for vital functions when at rest and awake.

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Kilocalories

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A measure of the energy in food, especially the energy-yielding nutrience.

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Thermic effect of food

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The energy needed to digest and absorb food.

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Energy-yielding nutrients

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Nutrients that can be burned as fuel to provide energy for the body, including carbohydrates, fats and protiens.

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Micronutrients

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Nutrients needed by the body in small amounts, including vitamins and minerals.

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Organic

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In chemistry, any compound that contains carbon.

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Macronutrients

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Nutrients needed by the body in large amounts, including carbohydrates, lipids, and proteins.

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Inorganic

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In chemistry any compound that does not contain carbon.

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Carbohydrates

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A large class of nutrients, including sugars, starches, and fibers, that function as the body's primary source of energy.

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Lipids

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A group af fatty substances, including triglycerides and cholesterol, and that are solube in fat, not water, and that provide a rich source of energy and structure to cells.

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Vitamins

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Noncaloric, organic nutrients found in a wide variety of foods that are essential in small quantities to regulate body processes, maintain the body, and alow growth and reprodution.

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Protein

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Major structural component of the body's cells that is made of nitrogen-containing amino acids assembled in chains, particularly rich in animal foods

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Essential Nutrients

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Nutriens that either cannot be made in quantities needed by the body; therefore, we must obtain them from food.

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Nutrient Density

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A measure of the nutrients provided in a food per kcalorie of that food.

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Adequate Diet

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A diet that provides enough kcalories, essentail nutrients, and fiber to keep a person healthy.

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Empty-Kcalories foods

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Foods that provide few nutrients for the number of kcalories they contain.

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Moderate Diet

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A diet that avoids excessive amounts of kcalories or any particular food nutrient.

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Balanced Diet

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A diet in which foods are chosen to provide kcalories, essential nutrients, and fiber in the right proportions.

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Varied Diet

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A diet in which you eat a wide selection of foods to get necessary nutrients.

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Dietary Reference Intake
( RDI )

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Nutrient standards that include four lists of values for dietary nutrient intakes of healthy Americans and Canadians.

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Adequate Intake ( AI )

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The dietary intake that is used when there is not enough scientific research to support an RDA.

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Recommended Dietary Allowance ( RDA )

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The dietary intake value that is sufficient to meet the nutrient requirements of 97-98 percent of all healthy individuals in a group.

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Tolerable upper intake level ( UL )

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The maximum intake level above which the risk of toxicity would increase.

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Estimated Average Requirment ( EAR )

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The dietary intake value that is estimated to meet the requirement of half the healthy individuals in a group.

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Estimated Energy Requirement ( EER )

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The dietary energy intake (measured in kcalories) needed to maintain energy balance in a healthy adult.

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Digestion

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The process by which food is broken down into it's components in the mouth, stomach, and small intestine with the help of digestive enzymes.

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Acceptable Macronutrient Distribution Range (AMDR)

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The percent of total kilocalories coming from carbohydrates, fat, or protein that is associated with a reduced risk of chronic disease while providing adequate intake.

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Enzymes

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Componds that speed up the breaking down of food so that nutrients can be absorbed.Also perform other functions in the body.

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Absorbtion

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The passage of digested nutrients throgh the walls of the intestines or stomach into the body's cells.Nutrients are then transported through the body via the blood or lymph system.

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metabolism

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All the chemical processes by which nutrients are used to support life.

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Catabolism

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The metabolic processes by which large, complex molecules are converted to simpler ones.

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Anabolism

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The metabolic process by which bodt tissues and substances are built.

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Gastrointestinal Tract

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A hollow tube running down the middle of the body in which digestion of food and absorbtion of nutrients take place.

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Oral Cavity

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The mouth

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Saliva

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A fluid secreted into the mouth from the salivary glands that contains important enzymes and lubricates the food so that it may readily pass down the esophagus.

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Pharynx

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A passageway that connects the oral and nasal cavities to the esophagus and air tubes.

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Bolus

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A ball of chewed food that travels from the mouth through the esophagus to the stomach.

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Epiglottis

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The flap that covers the air tubes to the lungs so that food does not enter the lungs during swallowing.

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Esophagus

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The musculare tube that connests hte pharynx to the stomach.

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Peristalsis

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Involuntary muscular contraction that forces food through the entire digestive system.

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Stomach

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J- shaped muscular sac that holds about 4 cups of food when full and prepares food chemically and mecanically so that it can be further digested and absorbed.

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Lower Esophageal (cardiac) Sphincter

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A muscle that relaxes and contracts to move food from the esophagus into the stomach.

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Hydrochoric acid

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A strong acid made by the stomach that aids in protein digestion, destroys harmful bacteria, and increases the ability of calcium and iron to be absorbed.

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Chyme

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A semiliquid mixture in the stomach that contains partially digested food and stomach secretions.

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Pyoric Sphincter

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A muscle that permits passage of chyme from the stomach to the small intestine.

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Jejunum

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The second portion of the small intestine between the duodenum and the ileum.

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Duodenum

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The first segment of the small intestine, about a foot long.

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ileum

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the final segment of the small intestine.

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Bile

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a substance made by the liver that is stored in the gallbladder and released when fat enters the small intestine because it helps digest fat.

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Villi

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Tiny fingerlike projections in the wall of the small intestines that are involved in abdorption.

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Large Intestine

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The part of the gastrointestinal tract between the small intestine and the rectum.

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Mircovilli ( brush border)

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Hairlike projections on the villi that increase the surface area for absorbing nutrients.

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Rectum

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The last section of the large intestine, in which feces, the waste products of digestion, is stored until elimanation.

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Anus

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The opening of the digestive tract through which feces traves out of the body.

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Small Intestine

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The digestive tract organ that extends from the stomach to the opening of the large intestine.

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Foodborne-illness outbreak

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an incident in whitch two or more people get the same illness after eating the same food.

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Foodborne illness

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is a disease carried or transmitted to people by food

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Warranty of sale

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rules of how food must be handled

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Reasonable care defense

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must show that the establishment did everything that could reasonably expected to keep it's food safe

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Immune system

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the body's defense system against illness.