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30 Cards in this Set
- Front
- Back
- 3rd side (hint)
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Influences on food choice
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flavor (sensory)
taste texture smell cognitive(habits,comfort,cravings,advertising,social,nutritional value, health, beliefs) info from tv,radio,mag.etc culture |
f
t tx s cog cu |
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carbohydrates
a)made of b)function |
a) sugars and starches
b) energy |
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Lipids
a)made of b)functions |
a) triglycerides(fats and oils) cholesterol phospholipids
b) energy, structure, regulation |
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Protein:
a) made of b) function |
a) amino acids
b) structure |
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Vitamins:
A) made of B) functions |
a) water-soluable fat-soluable
B) body processes |
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Minerals:
A)made of B)functions |
a) macro micro
b) structural roles- bones teeth regulatory roles- fluid balance and muscle contraction. |
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Water: function
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temp. control
lubricates joints transports nutrients and waste |
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K Cal for
A) fat b) protien c) carbs |
a) 9
b) 4 C) 4 |
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Research methods
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Scientific Method
Epidemiological Animal Cell Culture |
4
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Placebo affect
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thinking good will make it better
mind matter deals with emotion |
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Double-blind study
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researcher and subject don't know what has what variable
"gold Standard" |
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DRI
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Dietary Reference Intake
for groups NOT individuals |
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EAR
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estimated average requirement
amount that meets 1/2 of people in a certain group for groups |
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RDA
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Recommended dietary allowance
nutrient intake level that meets the needs of 97-97% of individuals in a certain group |
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AI
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Adequate Intake
nutrient intake that sustains a defined nutritional state or indication of healt in a population or subgroup |
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UL
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Upper intake level
max levels of daily nutrient intake that could pose health risks |
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Nutrition Assessment Practices
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Antropometric Measurments
skinfolds,height,weight,head circumference. (physical) evaluates growth and body composition. Biochemical Tests measures fluids,levels of chemicals,vit.cholesterol Clinical Observation: physical exam hair,nails,skin,eyes,lips.. find deficiencies Dietary Intake: Diet history, food records questionaire, 24hr. diet recall. Economic status: $ |
ABCDE
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Segments of GI tract
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mouth
esophagus stomach small intestine large intestine |
5
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Small intestine
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Duodenum
Jejunum Ileum |
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Large Intestine
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Appendix
cecum colon rectum anal canal |
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Enzymes:
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protiens that catalyze chem. reactions but are not altered in the process. In digestion they divide substances into smaller compounds by hydrolysis
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Peristalsis:
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wavelike muscular contraction along GI tract
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Segmentation:
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muscular movement occurs in small intestine
divides and mixes chyme,forward and backwards movements |
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Circulation of nutrients
A)vascular b)lymphatic |
a) blood carries water soluable nutrients
b) tissues and vessels, ducts and valves aborb fat soluble nutrients |
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Monosaccharides:
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Simple carb
single sugar unit glucose fructose galactose |
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Disaccharides
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double sugar
sucrose (glucose+fructose) lactose (glucose+galactose) maltose (glucose+glucose) |
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Polysaccharides
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Long chain mono-.
startch- amylose,amylopectin glycogen- animals (more) |
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Digestion of CHO
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mouth-salivary amylas
stomach-stomach juices small intestine-pancreatic amylase brush border |
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Aborption of CHO
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facilitated diffusion
active transport |
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3 classes of Lipids
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tryglcerides
phospolipids sterols |
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