Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
334 Cards in this Set
- Front
- Back
the
main reason people make food choices and choices can be influenced by genetics. ex: habits, ethnic tradition, availabilty |
Personal preferences for flavors of food
|
|
special events,
customs, and holidays are shared by groups of people. Food is often involved. |
Social interactions
|
|
can be the result of changes
in brain chemistry that occur when foods are consumed. While this may be appropriate at times, it can lead to overeating. |
Eating for emotional comfort
|
|
such as religious beliefs, political views, or
environmental concerns may affect food choices. |
values
|
|
Composition of foods includes the six nutrient classes:
|
water, carbohydrates, lipids, proteins, vitamins and minerals.
|
|
exs of nonnutrients and other compounds:
|
fibers, phytochemicals, pigments, additives, alcohols
|
|
is made of chemicals similar
to food. containing both organic and inorganic compounds |
Composition of the human body
|
|
those that contain carbon
|
organic compounds
|
|
those that donot contain carbon
|
inorganic compounds
|
|
are those the body cannot make or
cannot make in sufficient quantities to meet needs. These are also called indispensable nutrients. |
essential nutrients
|
|
Energy-Yielding Nutrients:
|
Nutrients: Carbohydrate, Fat and
Protein |
|
are macronutrients
because the body needs them in large quantities. |
Carbohydrate, fat, and protein
|
|
do not provide energy and
are known as micronutrients because the body needs them in smaller quantities. |
Water, vitamins, and minerals
|
|
Energy is measured in:
|
Calories (calories,
kilocalories, kcalories, kcal). |
|
food energy is measured in
|
joules
|
|
the
main reason people make food choices and choices can be influenced by genetics. ex: habits, ethnic tradition, availabilty |
Personal preferences for flavors of food
|
|
special events,
customs, and holidays are shared by groups of people. Food is often involved. |
Social interactions
|
|
can be the result of changes
in brain chemistry that occur when foods are consumed. While this may be appropriate at times, it can lead to overeating. |
Eating for emotional comfort
|
|
such as religious beliefs, political views, or
environmental concerns may affect food choices. |
values
|
|
Composition of foods includes the six nutrient classes:
|
water, carbohydrates, lipids, proteins, vitamins and minerals.
|
|
exs of nonnutrients and other compounds:
|
fibers, phytochemicals, pigments, additives, alcohols
|
|
is made of chemicals similar
to food. containing both organic and inorganic compounds |
Composition of the human body
|
|
those that contain carbon
|
organic compounds
|
|
those that donot contain carbon
|
inorganic compounds
|
|
are those the body cannot make or
cannot make in sufficient quantities to meet needs. These are also called indispensable nutrients. |
essential nutrients
|
|
Energy-Yielding Nutrients:
|
Nutrients: Carbohydrate, Fat and
Protein |
|
are macronutrients
because the body needs them in large quantities. |
Carbohydrate, fat, and protein
|
|
do not provide energy and
are known as micronutrients because the body needs them in smaller quantities. |
Water, vitamins, and minerals
|
|
Energy is measured in:
|
Calories (calories,
kilocalories, kcalories, kcal). |
|
food energy is measured in
|
joules
|
|
the
main reason people make food choices and choices can be influenced by genetics. ex: habits, ethnic tradition, availabilty |
Personal preferences for flavors of food
|
|
special events,
customs, and holidays are shared by groups of people. Food is often involved. |
Social interactions
|
|
can be the result of changes
in brain chemistry that occur when foods are consumed. While this may be appropriate at times, it can lead to overeating. |
Eating for emotional comfort
|
|
such as religious beliefs, political views, or
environmental concerns may affect food choices. |
values
|
|
Composition of foods includes the six nutrient classes:
|
water, carbohydrates, lipids, proteins, vitamins and minerals.
|
|
exs of nonnutrients and other compounds:
|
fibers, phytochemicals, pigments, additives, alcohols
|
|
is made of chemicals similar
to food. containing both organic and inorganic compounds |
Composition of the human body
|
|
those that contain carbon
|
organic compounds
|
|
those that donot contain carbon
|
inorganic compounds
|
|
are those the body cannot make or
cannot make in sufficient quantities to meet needs. These are also called indispensable nutrients. |
essential nutrients
|
|
Energy-Yielding Nutrients:
|
Nutrients: Carbohydrate, Fat and
Protein |
|
are macronutrients
because the body needs them in large quantities. |
Carbohydrate, fat, and protein
|
|
do not provide energy and
are known as micronutrients because the body needs them in smaller quantities. |
Water, vitamins, and minerals
|
|
Energy is measured in:
|
Calories (calories,
kilocalories, kcalories, kcal). |
|
food energy is measured in
|
joules
|
|
Energy from food differs in energy density. Carbohydrate
yields -- kcalories per gram, protein --kcalories per gram, and fat --kcalories per gram. |
4 4 9
|
|
is fueled by food as energy is released
from bonds within carbohydrate, fat, and protein as they are broken down. |
Activity in the body
|
|
The processes by which food is broken down
to yield energy are called |
metabolism
|
|
Excess energy is stored in the body as compounds such as
|
body fat
|
|
Other roles of energy-yielding nutrients include:
|
building body
tissues and regulating body processes. |
|
are organic, essential nutrients
that allow the body to obtain energy from carbohydrate, fat, and protein. |
Vitamins
|
|
are inorganic, essential nutrients
that are found in the bones, teeth, and body fluids. |
minerals
|
|
is an indispensable and abundant
essential nutrient that participates in many life processes. |
Water
|
|
tests hypotheses and develops
theories. |
Nutrition Research
|
|
Information based on personal experience is
known as an |
anecdote
|
|
Types of studies
|
Epidemiological studies
Laboratory-based studies Human intervention or clinical trials |
|
include cross-sectional, casecontrol,
and cohort designs. |
Epidemiological studies
|
|
include animal studies and
laboratory-based in vitro studies. |
Laboratory-based studies
|
|
receives the treatment being studied
|
Experimental group
|
|
does not receive the treatment.
|
control group
|
|
Sample sizes must be large to accurately
|
detect differences
|
|
are used to control the placebo effect with subjects
in experiments. |
Placebos
|
|
do not know if
they are in the experimental or control group. |
Subjects in blind experiments
|
|
the researchers and the
subjects do not know their groups to prevent researcher bias. |
double blind experiments
|
|
involve
studying variables and correlations, or relationships, between variables. |
Correlations and causes in experiments
|
|
is when the same thing happens to
two variables: as one increases the other increases. |
positive correlation
|
|
when the opposite things
happen to two variables: as one increases the other decreases. |
negative correlation
|
|
must be drawn when
examining or generalizing the results of a study. |
cautious conclusions
|
|
is used to evaluate
the procedures used and the conclusions drawn from a study. |
a peer review process
|
|
the
conclusions were supported by the findings. |
When a study has validity
|
|
is used to confirm or disprove
findings. |
replication
|
|
defines the requirement of
a nutrient that supports a specific function in the body for half of the healthy population. |
Estimated Average Requirement (EAR)
|
|
use the EAR as a base
and include sufficient daily amounts of nutrients to meet the known nutrient needs of practically all healthy populations. This recommendation considers deficiencies. |
Recommended Dietary Allowances (RDA
|
|
reflect the average daily amount of a nutrient
without an established RDA that appears to be sufficient. |
Adequate Intakes (AI)
|
|
is a maximum daily amount of a
nutrient that appears safe for most healthy people and beyond which there is an increased risk of adverse health effects. |
Tolerable Upper Intake Level (UL)
|
|
represents
the average daily energy intake to maintain energy balance and good health for population groups. |
Estimated Energy Requirement (EER)
|
|
represents the range of intakes for
energy nutrients that provide adequate energy and nutrients and reduce risk of chronic disease. |
Acceptable Macronutrient Distribution Range
(AMDR) |
|
The Dietary Reference Intakes
(DRI) • Using Nutrient Recommendations |
|
|
Comparing Nutrient Recommendations:
|
Food and Agricultural Organization (FAO)
World Health Organization (WHO) |
|
evaluates
the many factors that influence or reflect nutritional health. |
Nutrition Assessment of Individuals -
|
|
Nutrition Assessment of Individuals
|
|
|
Stages in Nutrient Deficiency:
|
• Overt is easy to observe
• Primary deficiency is inadequate dietary intake • Secondary deficiency is caused by disease or drugs • Subclinical deficiency is the early stages of deficiency without outward signs • Covert is hidden |
|
uses
survey research to collect data on foods people eat and people’s health status. |
National Nutrition Monitoring Program
|
|
is used for nutrition policy, food
assistance programs and food supply regulation. |
Data collected
|
|
is a national public health initiative under
the U.S. Department of Health and Human Services that is published every 10 years. |
Healthy People
|
|
National Health Goals:
|
Healthy People
Identifies the most significant threats to health • Focuses efforts on eliminating these threats |
|
show an increased intake of fast
food, increased portion sizes, and an increased consumption of energy-dense foods and drinks. This intake is associated with an increased risk for overweight and obesit |
national trends
|
|
indicates that behavior and
certain conditions are related to disease. |
research
|
|
Five of six leading causes of death have a
relationship with |
diet or alcohol.
|
|
Many leading causes of death have a
relationship with |
obesity
|
|
risk factors:
|
Risk factors persist over time.
|
|
providing sufficient energy and
essential nutrients for healthy people |
Adequacy (dietary)
|
|
consuming the right proportion of foods
|
balance
|
|
balancing the amount of foods
and energy to sustain physical activities and metabolic needs |
kcalorie (energy) control—
|
|
measuring the nutrient content of a food
relative to its energy content |
Nutrient density
|
|
kcalorie foods denote foods that contribute energy
but lack nutrients. |
empty
|
|
providing enough but not too much of
a food or nutrient |
moderation
|
|
eating a wide selection of foods within and
among the major food groups |
variety
|
|
Adequate nutrients within energy needs, Consume a balanced diet, Weight management, Physical activity, Food groups to encourage, fats, carbs, sodium and potassium, alcohol, safrty,
|
Dietary Guidelines for Americans
|
|
Maintain a healthy body weight.
Prevention of weight gain |
Weight management
|
|
Increase energy expenditure and decrease
sedentary activities. Include cardiovascular conditioning, stretching, and resistance exercises. |
|
|
Choose a variety of fruits, vegetables, milk and
milk products, and whole grains. |
Food groups to encourage
|
|
• Limit saturated fat, dietary cholesterol, and
trans fats. • Choose monounsaturated and polyunsaturated fat sources. • Choose lean, low-fat, or fat-free foods. |
fats
|
|
Choose those that are high in fiber.
• Choose products with a minimal amount of added sugar. • Decrease the risk of dental caries. |
carbs
|
|
Choose foods that are low in salt and high in
potassium. |
sodium and potassium
|
|
Drink in moderation.
• Some should not consume |
alcohol
|
|
Wash and cook foods thoroughly and keep
cooking surfaces clean. • Avoid raw, undercooked, or unpasteurized products. |
food safety
|
|
sort foods into groups
based on nutrient content. |
Food group plans
|
|
important in selecting
foods for a nutritious diet providing balance, variety, adequacy and moderation. |
Diet-Planning Guides
|
|
A combination of whole grains, vegetables,
legumes, fruits, meats or meat alternates and milk products is essential |
to a healthy
diet. |
|
The USDA Food Guide assigns foods to the five
major food groups of |
fruits, vegetables, grains, meat
and legumes, and milk. |
|
The recommended intake of each food group depends
upon |
how many kcalories are required.
|
|
There are different kcalorie requirements for those who
are sedentary compared to those who are |
active
|
|
There are five subgroups of vegetables including:
|
dark
green vegetables, orange and deep yellow vegetables, legumes, starchy vegetables, and others |
|
should be a goal when choosing vegetables.
|
variety
|
|
|
USDA Food Guide
|
|
• Key nutrients for each group
• Allows for food substitutions within a group • Legumes may be considered a vegetable or a meat alternative |
Notable Nutrients
|
|
The typical American diet requires an increased
intake of |
vegetables, fruits, whole grains, and
milk and a decrease in refined grains, fat, and sugar. |
|
• Foods can be of high, medium or low nutrient density.
• Must consider energy needs when choosing these foods |
Nutrient Density
|
|
Calculated by subtracting the amount of energy required
to meet nutrient needs from the total energy allowance • Those with discretionary kcalories may eat additional servings, consume foods with slightly more fat or added sugar, or consume alcohol. |
Discretionary KCalorie Allowance
|
|
For weight loss, a person should avoid consuming
|
discretionary kcalories.
|
|
are used to measure servings of fruits, vegetables,
and milk. |
cups
|
|
are used to measure servings of grains and
meats. |
ounces
|
|
can be used to
estimate portion sizes. |
Visualization with common objects
|
|
• Foods that fall into two or more groups
• Examples are casseroles, soups, and sandwiches |
|
|
Reliance on plant foods such as grains, vegetables,
legumes, fruits, nuts and seeds Similar food groups and servings sizes |
Vegetarian Food Guide
|
|
• Asian examples
• Mediterranean examples • Mexican examples |
ethnic food
|
|
The width of the bands represent:
|
the amount
that should be consumed. |
|
help to achieve kcalorie
control and moderation. |
exchange lists
|
|
Foods are sorted by
|
energy-nutrient
content. |
|
Foods are sorted by energy-nutrient
content. |
exchage lists
|
|
Choose the number of servings needed
from each group. |
Putting the Plan into Action
|
|
have been treated thus changing
their properties. |
Processed
foods |
|
have
improved nutrition |
fortified foods
|
|
products are not refined. Examples
include brown rice and oatmeal. |
whole-grain
|
|
have nutrients added that were not
part of the original food. |
fortified foods
|
|
Eat 3 or more ounceequivalents per day. half your grains should come from these
|
whole grains
|
|
Health benefits of whole grains
|
• Coronary heart disease
• Type 2 diabetes • Colon cancer • Weight control |
|
What counts as an “ounce
equivalent” serving of a whole grain food? |
• 1 slice whole wheat bread (16
g of whole grain) • ½ cup of cooked cereal, rice, pasta • 1 cup dry flake cereal • ¼ cup dense cereal (granola) • 1 ½ cups puffed cereals |
|
Whole grains are consumed in the
U.S. as a single food or an ingredient in a product--• |
Amaranth
• Barley • Brown rice • Buckwheat • Bulgur • Emmer • Farro • Grano • Kamut • Millet • Oatmeal and whole oats • Popcorn |
|
Good sources of vitamins, minerals, and fiber
|
vegetables
|
|
dark green
|
Broccoli, spinach, romaine,
collard, turnip, mustard greens |
|
Orange
|
Carrots, sweet potatoes, winter
squash, pumpkin |
|
Legumes
|
Pinto beans, kidney beans,
lentils, chickpeas, tofu |
|
Starchy
|
White potatoes, corn, green
peas |
|
Subgroup 5. Other vegetables
|
• Tomatoes
• Cabbage • Celery • Cucumber • Lettuce • Onions • Peppers |
|
is good
source of vitamin C, potassium, and calcium and vitamin D if fortified |
Orange juice
|
|
Provides vitamins, minerals, fibers and
phytochemicals |
Fruits
|
|
Provides minerals, protein and B vitamins
|
Meat, fish and poultry
|
|
often fortified with vitamins A and
D |
Milk
|
|
3
cups per day of fat-free or low-fat milk or equivalent milk products |
Adults and children 9 years and older:
|
|
2 cups per day of
fat-free or low-fat milk or equivalent milk products |
Children 2-8 years:
|
|
should choose
alternative sources of calcium (fortified cereals & juice, seafood, soy foods) |
Non-dairy eaters
|
|
Listed by quantity and percentage standards per serving,called
|
daily values
|
|
list
represent clear links between a nutrient and a disease or health-related condition. |
Reliable health claims on the FDA “A”
|
|
list health claims have supportive evidence but
are not conclusive. |
b
|
|
list health claims have limited evidence and
are not conclusive. |
c
|
|
list health claims have little scientific evidence
to support the claim. |
d
|
|
Claims made without FDA approval
Cannot make statements about diseases |
Structure-Function Claims
|
|
|
Consumer Education
|
|
Lifestyle
practices are often different from omnivores |
Health Benefits of Vegetarian Diets
|
|
are common due to high intakes of
fiber and low intakes of fat. |
healthy body weights
|
|
is often lower due to lower body weights,
low-fat and high-fiber diets, and plenty of fruits and vegetables. |
blood pressure
|
|
due to high-fiber diets,
eating monounsaturated and polyunsaturated fats, and low intakes of dietary cholesterol • Inclusion of soy products like tofu and tempeh |
Lower incidence of heart disease
|
|
due to high intakes of fruits and
vegetables |
Lower incidence of cancer
|
|
• Lacto-ovo-vegetarians consume animal-derived products
and thus high-quality protein. • Meat replacements and textured vegetable can be used. |
Protein
|
|
consumed with foods that are high in vitamin C can help
vegetarians meet iron needs. |
Iron - Iron-rich vegetables and fortified grain products
|
|
can
provide zinc to those who do not consume meat. |
Consuming legumes, whole grains, and nuts
|
|
is not an issue for the lactovegetarian.
____rich foods should be consumed. |
Calcium
|
|
may not receive enough B12 from the
diet. |
Vegans
|
|
Consumption of fortified products or
supplementation may be necessary. |
Vitamin B12
|
|
can come from sunlight exposure or
fortified foods. |
Vitamin D
|
|
Food sources include
flaxseed, walnuts, soybeans, and their oils. |
Omega-3 Fatty Acids
|
|
is the key to adequacy.
Be careful of macrobiotic diets. |
a variety of food
|
|
is the process of breaking down
foods into nutrients to prepare for absorption while overcoming 7 challenges. |
Digestion
|
|
is the flexible muscular
tube from mouth to anus |
The
gastrointestinal (GI) tract |
|
is the inner
space of the tract. |
the lumen
|
|
is the beginning of the digestive system.
|
the mouth
|
|
chewing
|
mastification
|
|
closes to prevent food from entering the pharynx.
|
epiglottis
|
|
is the tube that leads the bolus to the
stomach |
esophagus
|
|
at the upper and lower ends of the esophagus.
|
cardiac sphincter
|
|
The stomach adds juices and grinds the bolus to a
semiliquid mass called |
chyme
|
|
regulates the flow of partially digested
food into the small intestine. |
The pyloric
sphincter |
|
receives digestive juices from
the gallbladder and the pancreas. |
the small intestine
|
|
The three
segments of the small intestine are the: |
duodenum,
the jejunum and the ileum. |
|
begins at the ileocecal
valve and ends at the rectum and anus. |
the large intestine (colon)
|
|
pushes the digestive contents along.
|
Peristalsis
|
|
action involves circular, longitudinal, and
diagonal muscles. |
stomach
|
|
is contractions by circular muscles
that contract and squeeze contents to promote mixing with digestive juices. |
segmentation
|
|
open and close
passageways. This prevents reflux and controls the passage of contents. |
Sphincter contractions
|
|
Includes digestive enzymes that act as catalysts in
hydrolysis reactions |
The Secretions of Digestion
|
|
moistens foods
|
saliva
|
|
includes hydrochloric
acid. |
gastric juice
|
|
secrete mucus to
protect the walls of the stomach from the high acidity levels that are measured by pH units. |
The goblet cells of the stomach wall
|
|
contains intestinal enzymes (carbohydrase,
lipase, protease) and bicarbonate. |
Pancreatic juice
|
|
is produced by the liver, stored in the gall bladder, and
acts as an emulsifier to suspend fat. |
Bile
|
|
Energy-yielding nutrients are disassembled
for absorption. |
The Final Stage
|
|
facilitates nutrient absorption.
|
The enormous surface area of the small
intestine |
|
can be absorbed through simple
diffusion, facilitated diffusion, or active transport. |
Nutrients
|
|
the fingerlike projections within the folds of
the small intestine that move in a wave-like pattern to trap nutrients. |
Villi
|
|
are the microscopic hairlike projections
on each villi. |
Microvilli
|
|
the tubular glands that lie between the
intestinal villi. |
Crypts
|
|
located between the villi and
secrete a protective thick mucus. |
goblet cells
|
|
“Food combining” which emphasizes separating
food for digestive purposes is a |
myth
|
|
are released to the bloodstream.
|
Water-soluble nutrients and small products of fat
digestion |
|
are released to the lymphatic system.
|
Fat-soluble vitamins and larger fats form chylomicrons
|
|
routed to the liver before being transported
to the cells. |
Water-soluble nutrients and small fats
|
|
entering from the
lymph, bypass the liver at first and eventually enter the vascular system. |
Fat soluble nutrients
|
|
consists of arteries,
capillaries and veins |
vascular system
|
|
directs blood from
the GI tract to the liver. |
The hepatic portal vein
|
|
takes blood from the liver
to the heart. |
hepatic vein
|
|
protects against toxic substances.
|
liver
|
|
consists of one-way
vessels to transport fluid |
The lymphatic system
|
|
is a clear, yellowish fluid without red blood
cells or platelets that moves through the body by muscle contractions. |
Lymph
|
|
is the lymph’s route to the heart.
|
The thoracic duct
|
|
provides a return of lymph to
the vascular system` |
|
|
are the lymphatic vessels of the intestine
that absorb nutrients and pass them to the lymphatic system. |
|
|
is important
in the functioning of the digestive and absorptive systems. |
homeostasis
|
|
keep conditions normal in GI Tract.
|
The body’s hormonal and nervous control
systems |
|
|
flora or microflora
|
|
are bacteria found in the GI tract
that can be beneficial to health. An example is the bacteria found in yogurt. |
probiotics
|
|
are foods that are used as food
by intestinal bacteria. |
probiotics
|
|
act as messengers, and those
involved in the GI tract are known as enterogastrones. |
Hormones
|
|
is secreted by the stomach.
|
Gastrin
|
|
is secreted by the duodenum.
|
Secretin
|
|
is protected against enzymes by
creating enzyme precursors called proenzymes or zymogen. |
pancreas
|
|
targets the gall bladder
|
Cholecystokinin
|
|
|
healthy digestive tract
|
|
• Food becomes lodged in the trachea.
• The larnyx cannot make sounds. • The Heimlich maneuver may need to be used. |
choking
|
|
Body’s adaptive mechanism
• Dehydration is a concern. • May be self-induced as in eating disorders |
vomiting
|
|
• Frequent, loose, watery stools
• Irritable bowel syndrome or colitis is one of the common GI disorders. |
Diarrhea
|
|
• Defecation habits are different among people.
• Many causes are possible. • Hemorrhoids may be a problem. |
constipation
|
|
is a condition in which the intestinal
walls weaken and bulge. |
Diverticulosis
|
|
The bulging pockets are
called |
diverticula.
|
|
is the internal washing of the
large intestine and can be hazardous. |
Colonic irrigation
|
|
are triggered by eating or drinking
too fast. |
hiccups
|
|
is the backward
flow of stomach contents into the esophagus. |
Gastroesophageal reflux
|
|
may help
indigestion. |
Antacids and acid controllers
|
|
can be gastric or duodenal.
• Strategies |
ulcers
|
|
are made of carbon,
hydrogen and oxygen atoms. |
Carbohydrates
|
|
are single sugars (most are
hexoses). |
Monosaccharides
|
|
serves as the essential energy source,
and is commonly known as blood sugar or dextrose. |
glucose
|
|
is the sweetest, occurs naturally in honey
and fruits, and is added to many foods in the form of high-fructose corn syrup. |
Fructose
|
|
arely occurs naturally as a single
sugar. |
galactose
|
|
are pairs of monosaccharides, one
of which is always glucose |
Disaccharides
|
|
link monosaccharides together.
|
Condensation reactions
|
|
split molecules and commonly occur
during digestion |
Hydrolysis reactions
|
|
consists of two glucose units. It is produced during
the germination of seeds and fermentation. |
Maltose
|
|
is fructose and glucose combined. It is refined from
sugarcane and sugar beets, tastes sweet, and is readily available. |
Sucrose
|
|
is galactose and glucose combined. It is found in
milk and milk products. |
Lactose
|
|
few glucose units
bound/linked together in straight or branched chains. |
(oligosaccharides)
|
|
many glucose units
bound/linked together in straight or branched chains. |
(polysaccharides)
|
|
complex carbs
|
(polysaccharides) and oligosaccharides
|
|
|
glycogen
|
|
|
starches
|
|
provide structure in plants, are very
diverse, and cannot be broken down by human enzymes. |
dietary fibers
|
|
are viscous and can be digested by
intestinal bacteria (this property is also known as fermentability) |
soluble fibers
|
|
are nonviscous and are not
digested by intestinal bacteria. These fibers are found in grains and vegetables. |
insoluble fibers
|
|
are found in plant foods.
|
dietary fibers
|
|
are health-benefiting fibers that
are added to foods or supplements. |
functional fibers
|
|
considers both dietary and functional
fibers. |
total fiber
|
|
escape digestion and are
found in legumes, raw potatoes and unripe bananas. |
resitant starches
|
|
has a close association
with fiber and binds some minerals. |
Phytic acid or phytate
|
|
begins to hydrolyze starch into short
polysaccharides and maltose. |
the salivary enzyme amylase
|
|
a feeling of fullness
|
satiety
|
|
continues to
hydrolyze starch while fiber delays gastric emptying and provides a feeling of fullness |
acids
|
|
hydrolyzes starches to
disaccharides and monosaccharides in the small intestine |
pancreatic amylase
among other enzymes (maltase, sucrase, and lactase) |
|
fibers remain and
attract water, soften stools and ferment, |
in the large intestine
|
|
|
Carbohydrate Absorption
|
|
are absorbed by
active transport |
Glucose and galactose
|
|
is absorbed by facilitated
diffusion. |
fructose
|
|
Symptoms include bloating, abdominal discomfort,
and diarrhea. |
Lactose Intolerance
|
|
The body stores _________ as glycogen in liver and
muscle cells. |
glucose
|
|
The body uses ____________ for energy if glycogen
stores are available. |
glucose
|
|
If glycogen stores are depleted, the body makes
glucose from __________ |
protein
|
|
is the conversion of protein to glucose.
|
Gluconeogenesis
|
|
is having adequate carbohydrate
in the diet to prevent the breakdown of protein for energy. |
Protein-sparing action
|
|
The accumulation of ketone bodies in the blood is called
|
ketosis
|
|
upsets the acid-base balance in the body.
|
ketosis
|
|
The body can use glucose to make _________-when
carbohydrates are consumed excessively. |
body fat
|
|
may cause dizziness and
weakness. |
• Low blood glucose
|
|
may cause fatigue
|
High blood glucose
|
|
can be fatal.
|
Extreme fluctuations of blood glucose levels
|
|
moves glucose into the cells and helps to lower
blood sugar levels. |
insulin
|
|
brings glucose out of storage and raises blood
sugar levels. |
Glucagon
|
|
acts quickly to bring glucose out of storage
during times of stress. |
epinephrine
|
|
The Regulating Hormones
|
insulin
glucagon epinephrine |
|
Balance _______ within the normal range by eating
balanced meals regularly with adequate complex carbohydrates. |
glucose
|
|
Blood glucose can fall outside the normal range
with ________- |
hypoglycemia or diabetes.
|
|
is the less common type with no insulin
produced by the body. |
Type 1 diabetes
|
|
is the more common type where fat cells
resist insulin. |
Type 2 diabetes
|
|
is blood glucose that is higher than normal
but below the diagnosis of diabetes. |
Prediabetes
|
|
is low blood glucose and can often
be controlled by dietary changes. Glucose in the Body • The Constancy of Blood Glucose |
Hypoglycemia
|
|
is how quickly the blood
glucose rises and elicits an insulin response. |
Glycemic response
|
|
classifies foods according to their
potential for raising blood glucose. |
Glycemic index
|
|
refers to a food’s glycemic index and the
amount of carbohydrate the food contains. |
Glycemic load
|
|
The benefit of the glycemic index is
|
controversial.
|
|
poses no major health problem
except dental caries. |
sugar
|
|
may displace nutrients
and contribute to obesity. |
Excessive intakes
|
|
Naturally occurring sugars from fruits,
vegetables and milk are |
acceptable
sources. |
|
|
first ingredient.
|
|
Nutrient deficiencies may develop from the intake
of |
empty kcalories
|
|
Just because a substance is natural does not mean it is
nutritious. (Example: |
honey
|
|
may be caused by bacteria residing
in dental plaque and the length of time sugars have contact with the teeth. |
dental caries
|
|
can contribute to the
development of body fat. |
Excessive sugar intake
|
|
may be able to alter blood lipid levels and
contribute to heart disease in some. |
sugar
|
|
There is no scientific evidence that ____ causes
misbehavior in children and criminal behavior in adults. |
sugar
|
|
There is a theory that sugar increases ___-levels, which can lead to cravings and addictions.
|
serotonin
|
|
The USDA Food Guide states that added
sugars can be included in the diet as part of |
discretionary kcalories
|
|
state to limit intake of
foods and beverages that are high in added sugars. |
Dietary Guidelines
|
|
DRI suggest added sugars should
contribute no more than ___ of a day’s total energy intake. |
25%
|
|
bind with bile and thereby lower blood
cholesterol levels |
soluble fibers
|
|
may also displace fat in the diet.
|
fiber
|
|
|
glucose absorption
|
|
Enhance the health of the _____ which can then
block the absorption of unwanted particles |
GI tract
|
|
|
Health Effects of Starch and Fibers
|
|
encourage whole grains
|
grains
|
|
starchy and nonstarchy vegetables
differ in carbohydrate content |
vegetables
|
|
vary in water, fiber and sugar content
|
fruits
|
|
contain carbohydrate;
cheese is low |
milk
|
|
are low but
nuts and legumes have some carbohydrate |
meat
|
|
list grams of carbohydrate, fiber and
sugar; starch grams can be calculated. |
Food Labels
|
|
Used primarily in soft drinks and as a tabletop
sweetener • Rapidly excreted in the urine • Does not accumulate in the body • Has been removed from list of cancer-causing substanc |
Saccharin
|
|
|
Aspartame
|
|
Research confirms safety
|
Acesulfame-K (acesulfame potassium)
|
|
|
Sucralose
|
|
|
Neotame
|
|
|
Tagatose
|
|
Pending FDA approval
|
Alitame and Cyclamate
|
|
is the level of
consumption, maintained every day and still safe by a wide margin. |
Acceptable Daily Intake (ADI)
|
|
|
Artificial Sweeteners and Weight Control
|
|
• Lacks research
• Classified as a dietary supplement • Not required to have testing and FDA approval |
Stevia – An Herbal Alternative
|
|
Also called nutritive sweeteners, sugar
alcohols, and polyols • Maltitol, mannitol, sorbitol, xylitol, isomalt, and lactitol • Absorbed more slowly and metabolized differently in the body • Low glycemic response • Side effects include GI discomfort |
Sugar Replacers
|