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65 Cards in this Set
- Front
- Back
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My Pyramid
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Emphasizes Grains, Fruits, And Veggies. Downplays meat, dairy, and fat. Sweets, oils, fats used sparingly.
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DRI: Dietary Referance intake
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Replaces recommended dietary allowences. nutrient-based values that can be used for both assessing and planning diets.
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Serving for Grains
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6 to 11 servings daily
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Servings for Vegetables
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3 to 4 servings daily
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Servings for Fruits
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2 to 4 servings daily
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Servings for Oils
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Sparingly
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Servings for Milk, Yogurt, and cheese
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2 to 3 servings daily
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Servings for Meat Poultry, Fish, Dry Beans, eggs, nutts
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2 to 3 servings
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Functions of Food
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Provide energy
Builds/ repairs body tissue Regulate/ controls chemical process |
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Causes of Nutritional Dificiencies
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Lack of essential nutrients
Diseases of GI tract Fault absorbtion Metabolic disorders Drug interactions/toxicity |
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Nutrients
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A chemical compound or element found in food that is necessary for good health.
Specific Metabolic functions. Lack of one can inhibit the absorbtion of another. |
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Carbohydrates
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Provide energy
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Fats
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concentrated source of energy
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Protiens
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lean tissue and organs
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Vitamins & minerals
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physiologic and metabolic functions
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Water
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60% of the adult body. provides form and structure to tissues. Required for most chemical reactions.
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Digestion
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The process of changing foods to be absorbed and used by cells.
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Chemical Digestion
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enzymes that break down large molecules into small.
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Chemical breakdown of Carbohydrates
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begins at mouth and occurs in the small intestine.
Reduced to simple sugars |
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Causes of Nutritional Dificiencies
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Lack of essential nutrients
Diseases of GI tract Fault absorbtion Metabolic disorders Drug interactions/toxicity |
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Nutrients
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A chemical compound or element found in food that is necessary for good health.
Specific Metabolic functions. Lack of one can inhibit the absorbtion of another. |
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Carbohydrates
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Provide energy
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Fats
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concentrated source of energy
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Protiens
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lean tissue and organs
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Vitamins & minerals
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physiologic and metabolic functions
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Water
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60% of the adult body. provides form and structure to tissues. Required for most chemical reactions.
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Digestion
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The process of changing foods to be absorbed and used by cells.
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Chemical Digestion
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enzymes that break down large molecules into small.
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Chemical breakdown of Carbohydrates
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begins at mouth and occurs in the small intestine.
Reduced to simple sugars |
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Chemical Breakdown of Protiens
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begins in the stomach and is completed in the small intestine.
Broken down into amino acids. |
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Chemical Breakdown of Fat
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begins in the stomach but occurs primarily in the small intestine
Ruduced to fatty acids and glycerol |
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Absorbtion
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Process by which end products of digestion (fatty acids, glycerol, amino acids, glucose) are absorbed from small intestine into circulation (blood, lymph) and distributed to the body
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Metabolism
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The use of food by the body cells for production of energy and for building complex chemical compounds
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Catabolism
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The breakdown stage of metablosim.
The breakdown of food molecules into carbon dioxide and water releases energy (carbohydrates are primarily catabolized for energy) |
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Anabolism
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Building up phase of metabolism.
The process by which food molecules are built up into complex chemical compounds. (protiens are primarily anabolized) |
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Energy
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required for processes of catobolism and anabolism
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Physical activity
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type and how long performed
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Basal metabolism
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energy required to sustain life while in resting state (1 cal body wieght/ hour)
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Calorie (kilocalorie)
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Unit used to measure energy
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Fuel value of Carbohydrates
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4 calories/gram
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Fuel value of fat
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9 calories/ gram
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Fuel value of protien
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4 calories/gram
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Moderatly active man needs how many calories per day?
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20.5 calories per pound
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Moderatly active woman needs how many calories per day?
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18 calories per pound
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Young and Middle Age:
Nutrients needed to |
maintain and repair body tissue, and to produce energy
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Young and Middle Age:
Extra ___ is needed for menstration and pregnancy |
Iron
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Young and Middle Age:
After menopause |
requirments lower
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Young and Middle Age:
Kcal requirements should be higher based upon |
Age (younger = higher)
Activity level Amount of lean muscle mass |
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Geriactrics
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Slow BMR, less activity = decrease energy and calories needed.
Frequent small meals better. Make changes slowly. |
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Monosacharides
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(simple) Easily Digestied and absorbed
Glucose Fructose Galactose: fruit, honey, milk |
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Disaccharides
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(double) must be broken down before absorbed
Sacrose (table sugar) Lactose Maltose (table, cane, molasses) |
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Polysacharides
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(complex) many sugar units
Starches Glycogen Dietary Fiber (bread ceral, pasta, rice, corn, baked goods) |
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Functions of Carbohydrates
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Provides energy (CNS only accepts glucose)
protien sparing for tissue building essential for complete metabolism |
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Chemical Components of Carbohydrates
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Sugar, starch, glucose, cellulose, gum
Or Monosacharides, Disacharides, polysaccharides. |
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Major sources of carbohydrates
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Rice, pasta, cereal, bran, bread, corn, sugar, molasses, honey, milk.
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Digestion/ Metabolism of carbohydrates
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Occurs primarily in small intestine.
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Digestion/ Metabolism of carbohydrates 3 enzymes needed
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Sucrose, Lactose, Maltase
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Carbohydrates must be broken down into ___ to be absorbed
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Monosacharids
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Monosaccharides are carried to the ____ where glucose is released to cells
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Liver
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Excess glucose is stored as ____
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Glycogen, used when needed stored as fat
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Glucogen
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regulates conversion of glycogen back to glucose. Raising blood sugar.
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Excessive Carbohydrates
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Tooth Decay
Obesity Malnutrition |
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Dietary Fiber
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Nondigestable chemical substances found in plants.
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Soluble
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dissolves in water
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Insoluble
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does not dissolve in water
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