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30 Cards in this Set

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  • Back
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Influences on food choice
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
carbohydrates
a)made of
b)function
a) sugars and starches
b) energy
Lipids
a)made of
b)functions
a) triglycerides(fats and oils) cholesterol phospholipids
b) energy, structure, regulation
Protein:
a) made of
b) function
a) amino acids
b) structure
Vitamins:
A) made of
B) functions
a) water-soluable fat-soluable
B) body processes
Minerals:
A)made of
B)functions
a) macro micro
b) structural roles- bones teeth
regulatory roles- fluid balance and muscle contraction.
Water: function
temp. control
lubricates joints
transports nutrients and waste
K Cal for
A) fat
b) protien
c) carbs
a) 9
b) 4
C) 4
Research methods
Scientific Method
Epidemiological
Animal
Cell Culture
4
Placebo affect
thinking good will make it better
mind
matter
deals with emotion
Double-blind study
researcher and subject don't know what has what variable
"gold Standard"
DRI
Dietary Reference Intake
for groups NOT individuals
EAR
estimated average requirement
amount that meets 1/2 of people in a certain group
for groups
RDA
Recommended dietary allowance
nutrient intake level that meets the needs of 97-97% of individuals in a certain group
AI
Adequate Intake
nutrient intake that sustains a defined nutritional state or indication of healt in a population or subgroup
UL
Upper intake level
max levels of daily nutrient intake that could pose health risks
Nutrition Assessment Practices
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
Segments of GI tract
mouth
esophagus
stomach
small intestine
large intestine
5
Small intestine
Duodenum
Jejunum
Ileum
Large Intestine
Appendix
cecum
colon
rectum
anal canal
Enzymes:
protiens that catalyze chem. reactions but are not altered in the process. In digestion they divide substances into smaller compounds by hydrolysis
Peristalsis:
wavelike muscular contraction along GI tract
Segmentation:
muscular movement occurs in small intestine
divides and mixes chyme,forward and backwards movements
Circulation of nutrients
A)vascular
b)lymphatic
a) blood carries water soluable nutrients
b) tissues and vessels, ducts and valves aborb fat soluble nutrients
Monosaccharides:
Simple carb
single sugar unit
glucose
fructose
galactose
Disaccharides
double sugar
sucrose (glucose+fructose)
lactose (glucose+galactose)
maltose (glucose+glucose)
Polysaccharides
Long chain mono-.
startch- amylose,amylopectin
glycogen- animals (more)
Digestion of CHO
mouth-salivary amylas
stomach-stomach juices
small intestine-pancreatic
amylase
brush border
Aborption of CHO
facilitated diffusion
active transport
3 classes of Lipids
tryglcerides
phospolipids
sterols