Nutrition Chapter One

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What is nutrition?

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Nutrition if the signs the studies, nutrients, such as proteins or vitamin C, found in foods, and their actions in the body

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What are nutrients?

Back 2

Nutrients are the nourishing substances in your food that gives you energy and allows your body to go maintain and repair it

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What is diet?

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The most general definition of diet is the food and bowls is your normally eat

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What is Dietary pattern

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The totally of what individuals habitually eat and drink, and how the food industry and nutrients act together to affect health

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On average, the American diet can be described as

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Very low invegetables, fruits, whole grains, and dairy

Very high in calories, Sodium (in salt and other processed foods) saturated fats (in animal fats, such as in beef or cheese), refined grains (White bread, crackers made with white flowers), and added sugar

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What a Whole Foods

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Foods as we get them from nature, some may be minimally process

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What are Processed foods

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Foods that have been processed using certain procedures Such as canning cooking, freezing, dehydrating or milling

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What are Ultra processed foods

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Foods such as cookies made from substances found in foods and other ingredients (such as artificial flavors, colors, added sugar, and preservatives) are added

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What are enriched foods?

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A food to which nutrients are added to replace the same nutrients that were lost in processing

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What are fortified foods

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Of food, to which, nutrients or added, that were not present originally or nutrients that I added that increase the amount already present

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What are organic foods?

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foods Food produced without antibiotic or growth hormones, most conventional pesticides, fertilizers made with synthetic ingredients or sewage sludge, bioengineering, orionizing radiation.

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Superfood

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Nutrient-rich food that promotes your health.

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Phytochemicals

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Phytochem-icals are compounds found inplant foods, such as fruits and vegetables, and many r and may decrease your risk of certain diseases.

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Moderate diet

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A diet that avoids excessive amounts of calories or any particular food/food group.

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Balanced diet

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A diet in which foods are chosen to provide calories and nutrients in the right proportions.

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Varied diet

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A diet in which you eat a wide selection of foods toget necessary nutrients.

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Flavor

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An attribute of a foodthat includes its taste, smell, feel in the mouth, texture, temperature, and even thesounds made when it is chewed.

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Taste

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Sensations perceived bythe taste buds on the tongue.

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Tast buds

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Clusters of cells found on the tongue, cheeks, throat, and roof of the mouth. Each taste bud houses 60 to 100 receptor cells that bind food molecules dissolved in saliva andalert the brain to interpret them.

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Umami

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A taste often referred to as "savory" that is characteristic of monos odium glutamate and is associated with meats, mushrooms, tomatoes, Parmesan cheese, and other foods. It is a basic taste along with sweet, sour, salty, and bitter.

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Texture

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Those physical properties of food that can be felt with the tongue, mouth, teeth, or fingers--such as tender, juicy, or firm.

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Mouthfeel

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How the texture of a food is perceived in the mouth.

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Culture

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The behaviors and beliefs of a certain social, ethnic, or age group.

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Kilocalories

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A unit of measure used to express the amount of energy found in different foods.

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Basal metabolic rate

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The minimum energy needed by the body for vital functions when atrest and awake.

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Energy-yielding nutrients

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Nutrients needed by the body in small amounts, including vitamins and minerals.

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Micronutrients

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Nutrients needed by the body inlarge amounts, including carbohydrates, fats, and proteins.

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Carbohydrates

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A large class of nutrients, including sugars, starch, and fibers, that functionas the body's primary source of energy.

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Fats

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A nutrient that providesa rich source of energy to the body and makes food tasty.

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Proteins

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Major structural parts of the body's cells that are madeof amino acids assembled inchains; performs many functionsin the body; especially rich inanimal foods.

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Vitamins

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Noncaloric organic nutrients found in a wide varietyof foods that are essential insmall quantities to regulate body processes, maintain thebody, and allow growth and reproduction.

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Essential nutrients

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Nutrients that either cannot be made inthe body or cannot be made inthe quantities needed by the body; there fore, we must obtain them from food.

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Dietary Reference Intakes(DRIs)

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Nutrient standards set forhealthy Americans and Canadians that estimate how much you need daily of various nutrients, as well as when you might be taking in too much of certain nutrients.

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Recommended DietaryAllowance (RDA)

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The dietary intake value that represents what you need to take in on adaily basis.

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Adequate Intake (Al)

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The dietary intake that is used when there is not enough scientific research to support an RDA.

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Tolerable Upper Intake Level(UL)

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The maximum intake level of a nutrient above which you may feel adverse health effects.

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Acceptable MacronutrientDistribution Ranges(AMDR)

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The percent oftotal kilocalories coming from carbohydrates, fats, or proteins that is associated with a reducedrisk of chronic disease while providing adequate intake.

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Digestion

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The process by which food is broken down intoits components in the mouth,stomach, and small intestine withthe help of digestive enzymesand fluids.

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Enzymes

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Compounds thatspeed up the breaking down offood so that nutrients can beabsorbed. Enzymes also performother functions in the body.

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Absorption

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The passage of digested nutrients through the walls of the intestines orstomach into the body's tissues. Nutrients are then transported through the body to the cells inthe blood.

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Metabolism

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All the chemical processes by which nutrients areused to support life.

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Gastrointestinal tract

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A hollowtube running down the middle of the body in which digestion of food and absorption of nutrients take place.

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Saliva

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A fluid secreted into them out from the salivary gland’s that contains important digestive enzymes and lubricates the foodso that it may readily pass down the esophagus.

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Pharynx

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A passage way that connects your mouth to the esophagus.

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Esophagus

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The muscular tube that connects the pharynx to the stomach.

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Peristalsis

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Involuntary muscular contraction that forces food through the entire digestive system,

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Stomach

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A muscular sac thatholds about 4 cups of food when full and helps in digestion. Some alcohol is absorbed through the stomach.

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Small intestine

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The digestivetract organ that extends fromthe stomach to the opening ofthe large intestine.

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Villi

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Tiny finger like projections in the wall of the small intestines that are involved in absorption.

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large intestine (colon)

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The part of the gastrointestinal tract between the small intestine andthe rectum. It absorbs somewater, vitamins, and minerals, aswell as passes on waste products.

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Prebiotics

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Non digestible parts of foods that actually feed the healthy bacteria in your intestines.

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Probiotics

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Live bacteria and yeasts that are called the"good" microorganisms because they keep the digestive system healthy.

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Sustainable agriculture

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The production of food using farming techniques that protectthe environment, animal welfare, and public health.