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23 Cards in this Set
- Front
- Back
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Hunger
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The physiological impulse to seek food, promoted by the lack or shortage of basic foods.
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Appetite
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The desire to eat; normally accompanies hunger but more psychological
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Nutrients
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Constituents of food that sustain humans physiologically (portends, carbs, fats, vitamins, etc)
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Nutrition
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Science that investigates the relationship b/w physiological function and the essential elements of the foods eaten.
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Energy
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Capacity to do work
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Proteins
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The most abundant substance in the body. Body builders. Key elements of antibodies.
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Simple Carbs
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Provide short term energy and are also called simple sugars.
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Complex Carbs
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Provide sustained energy. Starch, glycogen, and fiber. Complex must be broken down into simple sugars before the body can use them
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Fiber
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Indigestible portion of plant food & helps move food through the body. Often softens "stools"
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Fats
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Most energy dense source of calories, but help maintain heathy hair and skin and isolate the body.
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Saturated Fats
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Unable to hold any more hydrogen. Derived from mainly animal sources. Solid at room temp.
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Unsaturated Fats
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Derived mainly from plants & liquid at room temp.
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Vitamins
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Essential organic compounds promote growth and reproduction and help maintain life and health.
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Minerals
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Inorganic, indestructible elements that ad physiological processes.
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Food Allergy
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An overreaction by the body to normally harmless proteins which are perceived as allergens.
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Celiac Disease
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An inherited autoimmune disorder that affects digestive activity in the small intestine.
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What are the 5 essential nutrients to health?
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Proteins, carbs, fats, minerals, water.
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What are 5 tips to eating well in college?
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Be careful on what you put on salad, don't order extra food, limit beverages with sugar, have a vegetable based product at least once a week when ordering fast food, and check what oil is used on fries.
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What are the hints for interpreting the food label?
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Start with the serving size and pay attention to calories and calories from fat. Bottom of the label has better nutrients than the top of the label. It shows carbs, fat, cholesterol, sodium, proteins, and vitamins.
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What are the two types of dietary fiber? Give examples of each.
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Soluble and Insoluble. Soluble can dissolve in water and insoluble connote. Soluble- strawberries. Insoluble-broccolli.
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What are the two types of vitamins and what are examples of each?
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Fat soluble (a, d, e, and k) and water soluble (b-complex and vitamin c).
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What are the two classifications of minerals? List at least two in each category.
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Macro minerals (large amts) (calcium & sodium) and trace minerals (small amts) (iron & zinc).
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What are antioxidants and why are they important to health?
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Most functional foods and they protect against oxidative stress and resultant tissue damage.
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