Nutrition 150

Front 1

6 Classes of Nutrients

Back 1

-Water
-Protien -Minerals
-Carbs -Water
-Fats
-Vitamins

Front 2

Organic Nurtients

Back 2

Protien, Carbs, Fats
-Contain Carbon

Front 3

Macro Nutrients

Back 3

-Protiens
-Carbs
-Fats (Lipids)

Front 4

Micro Nutrients

Back 4

1)Iron 5) Iodine
2)Cobalt 6) Maganese
3) Chromium
4) Copper

Front 5

Essential nutrient

Back 5

a nutrient required for normal body functioning that either cannot be synthesized by the body,and thus must be obtained from food.

Front 6

Nonessential Nutrients

Back 6

Non-essential nutrients are nutrients that your body can produce internally from food sources.

Front 7

Calorie Value For Macro Nutrients

Back 7

Protein: 4 calories per gram
Carbohydrate: 4 calories per gram
Fat: 9 calories per gram
Alcohol: 7 calories per gram

Front 8

DRI's

Back 8

Dietary Reference Intakes:
-Recommended Intakes for Individuals.
-DRI table for vitamins, minerals and macronutrients; organized by age and gender.

Front 9

Amdr's? Ranges Recommended For MicroNutrients?

Back 9

Acceptable Macronutrient Distribution Ranges for Adults (as a percentage of Calories) are as follows:
* Protein: 10-35%
* Fat: 20-35%
* Carbohydrate: 45-65%

Front 10

Leading Causes of Death Linked to Diet

Back 10

-Heart Disease -Chronic Liver Disease
-Cancer -High Blood Pressure
-Stroke
-Diabetes

Front 11

9 Dietary GuideLines

Back 11

– select nutrient-dense foods and beverages to achieve adequate nutrient intakes within energy requirements;
– balance energy intake with activity for weight management;
– engage in physical activity
– select a sufficient number and variety of fruits and vegetables, make one-half of grain selections whole grain, and choose a sufficient number of dairy products to ensure adequate nutrient and fiber intakes;
– restrict saturated fats, total fats and transfatty acids and select low-fat meat and dairy products to reduce the risk of obesity and obesity-related diseases;
– select high-fiber fruits, vegetables and whole grains while limiting added sugars to ensure adequate fiber intake and reduce caries risk;
– limit sodium intake and consume potassium-rich foods to reduce the risk of developing hypertension;
– consume alcoholic beverages responsibly to prevent alcohol-related illnesses and accidents;
– practice safe food handling to reduce the risk of developing food-borne illnesses.

Front 12

Nutrient Density

Back 12

a ratio of nutrient content (in grams) to the total energy content (in kilocalories or joules).

Front 13

Gastrointestinal Tract

Back 13

1)mouth 2)esophagus
3)stomach 4)small intestine
5)large intestine(Colon) 6)rectum
7)anus

Front 14

Moves Food Through Gi Tract

Back 14

-Large Hollow organs of Digestive Tract, have muscle walls

Front 15

Cause of Common Digestive Problems

Back 15

-Food Allegies
-

Front 16

Moves Food Through Gi Tract

Back 16

-Large Hollow organs of Digestive Tract, have muscle walls

Front 17

Cause of Common Digestive Problems

Back 17

-Food Allegies
-