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68 Cards in this Set
- Front
- Back
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define egalitarian
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lack of social status distinctions in a group
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how many people were in a nomadic group and how much time did they spend foraging for food?
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20-50 people & 20-30hrs/week
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When did agricultural practices begin?
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~ 10,000 years ago
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What was the first crop to be tamed?
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Wheat
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What are some factors influencing the development of brand name foods?
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prove quality assurance, cahce: production in factory vs. home kitchen, convenience, "better than the real thing"
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What was the result WWI & WWII?
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Women joined the work force in mass which led to new kitchen appliances (fridge, stove, dishwasher, microwave
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define Morrill Act
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established "land grant universities"
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What was U of I originally called?
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Illinois Industrial University 1867
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define nutritional adequacy
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state of good health, vitality & sense of well-being
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what are the 4 states of nutritional health?
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1. overnutrition 2. desirable status 3. undernutrition 4. state of body deficiency
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name the pieces required for a balanced diet
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proper level of essential nutrients + adequate E intake in the form of cal
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What was formed in 1940?
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The Food & Nutrition Board
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When was the 1st ed. of Recommended Dietary Allowances (RDA) published?
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1943 and it included values for 9 nutrients
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What is a DRI?
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Dietary Reference Intake; quantitative estimates assessing diets for healthy people (replaced RDA)
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define a calorie
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quantity of heat required to raise the temperature of 1g of water by 1C
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what is the dif between cal and Cal?
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1Cal = 1kcal = 1000cal
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define metabolism
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sum of all the biochemical processes required in maintaining life
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define anabolic
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build compounds (require E)
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define catabolic
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break down compounds (yield E)
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define basal metabolic rate
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60-70% of E goes to supporting the metabolic activities of cells (EX heartbeat, maintaing body T, etc)
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how much E does physical activity use?
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20-30%
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define diet-induced thermogenesis
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10% of all E injested, the E required to digest food. (protein > CHO > lipid)
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What are the 3 classes of carbs?
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simple sugars, complex CHO & fiber. The first 2 provide E to the cells, fiber goes to poop
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What is the recommended intake of carbs?
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55%
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How many amino acids are indispensable to humans?
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9
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What does protein quality depend on?
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The amount of amino acids
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What is the recommended intake of protein?
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15%
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Which macronutrient is the most expensive source of food E?
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protein
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What is protein deficiency called?
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kwashiorkor
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What are the 4 classes of lipids?
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free fatty acids, triglycerides (glycerol + 3 fatty acids), phospholipids (phosphorous + fatty acids), sterols
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What are the essential fatty acids?
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linoleic acid & linolenic acid
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What is the recommended intake of lipids?
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>30%
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How much water is in the body
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50-70%
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What is the purpose of water in the body?
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Used to maintain homeostasis, excretion of wastes, & transporting nutrients
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What level of water loss induces thirst?
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1% H20 loss
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What level of water loss induces death?
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20% H20 loss
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How long can you last with food vs water
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food - 8 weeks, water - few days
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What are the micronutrients?
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vitamins & minerals
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What are the macronutrients
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carbs, lipids, proteins, water
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What factors influence the amount of micronutrients needed by the body?
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lifestage group (age & gender), physiological stage (ex pregnant), lifestyle (active/stress)
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what factors influence absorbency of micronutrients?
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the source (food vs synthesized vitaminds), chemical state, interactions b/w molecules
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Which inhibit/promote ingestion?
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inhibit - iron & zinc, promote - calcium & vit D
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What are vitamins?
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carbond containing compounds required in very small amounts
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Which vitamin was the first to be discovered and when?
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Vitamin B in 1911
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What are the dif classes of vitamins?
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water soluble - yield E in the body (ex B, C, Choline), fat soluble - growth in the body (ex A, D, E, K)
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What do minerals do?
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help form cellular & tissue structures and regulate metabolic processes
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What are the different classes of minerals?
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major, trace, ultratrace
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What body systems regulate the digestive process?
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GI tract, accesory digestive organs (liver, salivary glands etc), hormonal system, & nervous system
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What is the role of the esophagus?
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transport food + saliva to stomach
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what is the role of the stomach?
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to break food down by grinding/mixing and produce chyme
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what is chyme?
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food + digestive acids + enzymes
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what is pepsin?
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breaks proteins into amino acids
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What is the role of the small intestine?
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to prepare & break down food
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What does the small intestine use?
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sodium bicarbonate to neutralize acid, bile to break down fat, enzymes to break down food
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How does the digestive system transport food?
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by muscle contractions
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How much does the small intestine absorb?
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95% nutrients, 85-90% fluid
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What are the different types of absorption?
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passive absorption, facilitated passive absorption, active absorption, phagocytosis
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Where does waste go?
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Large intestine
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What happens when carbs are broken down?
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Form into monosaccharides & are transported to the liver via the portal vein. Glucose is released to the bloodstream or form glycogen or is stored as fat
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What happens when proteins are broken down?
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Form into amino acids & are transported to the liver via the portal vein. Either used by the body, is converted to E or is stored as fat
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What happens when lipids are broken down?
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short fatty acids are transported to the liver via the portal vein. long fatty acids are reformed into triglycerides to combine with stuff to form chylomicrons. Once in the blood stream, chylomicrons are broken into fatty acids. Either used as E or adipose tissue
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What affects lipid absorption?
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The length of the carbon chain
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When was the first food guide pyramid published?
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1992
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What replaced the food guide pyramid?
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MyPyramid in 2005. (personalized on age/gender/activity level)
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What is the Nutrition Labeling & Education Act of 1990
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mandated nutrion labeling, established serving size, set common definitions ("high" , "low"), uniform use of health claims on labels
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What are the Daily Values based on?
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The 1968 RDAs & Daily Reference Values (for tot fat, cholesterol, sodium, tot carbs + fiber). Also based on a 2000 calories diet
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What are some of the new label requirements?
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trans fat/ fruits & veggies/ fish
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What are issues with food labeling?
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Unclear how accurate they are (how often FDA checks)
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