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100 Cards in this Set
- Front
- Back
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AMA definition of nutrition
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The science of food, the nutrients and the substances therein, their action, interaction, and balance in relation to health and disease, and the process by which the organism ingests, digests, absorbs, transports, utilizes, and excretes food substances.
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Food
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Source of nutrients
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Nutrients
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chemical substances in food that contribute to health, many of which are essential parts of a diet. Nutrients nourish us by providing energy, materials for building body parts, and factors to regulate necessary chemical processes in the body.
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Essential nutrients
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A substance, that when left out of the diet, leads to signs of poor health. The body either can’t produce this nutrient of can’t produce enough of it to meet its needs. Then, if added back to the diet before permanent damage occurs, the affected aspects of health are restored.
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Deficiency disease
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has a single cause and a set of specific symptoms, leads to a specific biochemical block and decline in certain aspects of human health, restored to the diet causes regain in normal function.
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Chronic disease
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No singe cause, but multiple risk factors, sometimes including diet, the disease process is slow and tends to remain
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6 leading causes of death in the US
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1) disease of the heart 2) cancer 3) cerebrovascular diseases 4) chronic diseases 5) accidents and adverse effects 6) diabetes
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BMI
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Weight divided by height squared
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Carbohydrates
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A compound containing carbon, hydrogen, and oxygen atoms
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Chronic
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Long-lasting, developing over time. When referring to disease this term indicates that the disease process, once developed, is slow and tends to remain.
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Fat
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A general term that describes substances that dissolve in organic solvents such as benzene and ether. Fats are mostly composed of caron and hydrogen, with relatively small amounts of oxygen and other elements.
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Lipid
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A compound containing much carbon and hydrogen. Little oxygen and sometimes other atoms. Dissolve in ether or benzene, but not in water, and include fats, oils and cholesterol.
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Kilocalories
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The heat energy needed to raise the temperature of 1000g of water 1 degree C.
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Minerals
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Elements used in the body to promote chemical reactions to form body structures
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Obesity
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A condition characterized by excess body fat. BMI over30
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Protein
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Food and body components made of amino acids; contain carbon, hydrogen, oxygen, nitrogen, and sometimes other atoms, in a specific configuration. Proteins contain the form of nitrogen most easily used by the human body.
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Vitamins
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Compounds needed in very small amounts in the diet to help regulate and support chemical reactions in the body.
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Carbohydrates
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Composed of C, H, O; Provide a major source of fuel for the body; basic unit is glucose; simple and complex CHO, 4 kcal/g
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Proteins
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Composed of C, O, H, N, S; basic uit is amino acid; make up bones, muscles, other tissues; 9 essential amino acids 11 nonessential amino acids; 4 kcal/g
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Lipids
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Composed of C,H and fewer O; basic unit is fatty acid; triglyceride is the major form; fats and oils; monounsaturated fatty acids; polyunsaturated fatty acids; saturated fatty acids; essential fatty acid; 9 kcal/g
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Vitamins
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Composed of various elements, organic compounds; vital to life; needed in tiny amounts, cooking loss, fat soluble, water soluble; yields no energy
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Minerals
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Inorganic substances; needed in tiny amounts; not destroyed in cooking, trace minerals, major minerals; yields no enrgy
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Water
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Composed of H and O; vital to life; is a solvent, lubricant, medium for transport, chemical processes, and temperature regulator; makes up a majority of our body, yields no energy
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Scientific Method
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Observe and ask, generate hypothesis, research, evaluate findings, publish, follow-up experiments
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Epidemiology
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Study/Comparison of populations, coincidence/correlation among factors and conditions
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Cohort Study
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Start with a healthy population and follow them over time, looking for the development of disease
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Role of institutional review boards
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Risks reasonable in elation to benefits, minimize risk, equitable selection of subjects, informed consent, privacy and confidentiality, data and safety monitoring
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NHANES
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National Health and Nutrition Examination Survey.
Conclusions: Lacking nutrients, energy balance, sodium intake, fruit and vegetable intake |
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DSHEA
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Classifies vitamins, minerals, amino acids, herbal remedies as "foods", Prevents the FDA from regulating them as heavily as additives or drugs; FDA must prove this "food" is unsafe before it can be pulled from the shelf, dietary supplements can be sold without FDA approval
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Nutrient Density
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the ratio derived by dividing a foods contribution to nutrient needs by its contribution to energy needs. when its contribution to nutrient needs exceeds its energy contribution, the food is considered to have a favorable nutrient density.
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Energy Density
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A comparison of the energy content of a food with the weight of the food.
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Variety
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Functional foods:foods that provide health benefits beyond those supplied by traditional nutrients.
Phytochemicals: Chemicals in functional foods that are plants that may provide benefits and are not traditional essential nutrients. |
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Phytochemicals
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-Chemicals found in plants
-Not absolutely required in the diet, but many provide significant health benefits, some reducing the risk of cancer or heart disease in peole who consume them regularly. |
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DRI
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the latest nutrient recommendations made by the Food and Nutrition Board of the National Academy of Sciences
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EAR (Estimated Average Requirement)
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An amount of nutrient intake that is estimated to meet the needs of 50% of the individuals in a specific age and gender group.
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RDA (Recommended Dietary Allowances)
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Recommended intakes of nutrients that are sufficient to meet the needs of almost all individuals (97%) of similar age and gender
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AI (Adequate Intakes)
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Recommendations for nutrient intake when not enough information is available to establish an RDA
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EER (Estimated Energy Requirements)
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An estimate of the amount of energy intake that will balance energy needs of an average person within specific gender, age, and other considerations
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UL (Tolerable Upper Intake Levels)
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Max chronic daily intake of a nutrient that is unlikely to cause adverse health effects in almost all people in a population
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DV (Daily Values)
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Standard nutrient-intake values developed by FDA and used as a reference for expressing nutrient content on nutrition labels. (on food labels)
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RDI (Reference Daily Intakes)
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Nutrient-intake standards set by FDA based on the 1968 RDAs for various vitamins and minerals.
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DRV (Daily Reference Values)
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Nutrient-intake standards established for protein, CHO, and some dietary components lacking an RDA or a related nutrient standard such as total fat intake.
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Dietary Guidelines for Americans
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Adequate nutrient intake within calorie needs, weight management, physical activity, specific food groups to encourage, fats, CHOs, Sodium and Potassium, alcoholic beverages, food safety
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Adequate nutrient within energy needs
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Consume a variety of nutrient-dense foods and beverages within and among the basic food groups while choosing foods that limit the intake of saturated and trans fats, cholesterol, added sugars, salt, and alcohol
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Weight Management
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Maintain body weight in a health range, balance energy intake from foods and beverages with energy expanded. Prevent gradual weight gain over time, make small decreases in energy intake from food and beverages and increase physical activity
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Physical Activity
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engage in regular physical activity and reduce sedentary activities to promote health, psychological well-being, and a healthy body weight
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Food Groups to Encourage
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Consume a sufficient amount of fruits and vegetables while staying within energy needs. Choose a variety each day.
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Fats
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Consume less than 10% of energy intake from saturated fatty acids and less than 300 mg per day of cholesterol, and keep trans fatty acid consumption as low as possible.
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Carbohydrates
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Choose fiber-rich fruits, vegetables, and whole grains often. Choose and prepare foods and beverages with little added sugars and caloric sweetners. Reduce the incidence of dental caries by practicing good oral hygiene and consumer sugar- and starch-containing foods and beverages less frequently
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Sodium and Potassium
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Consume less than 2300 mg of sodium per day. Choose and prepare foods with little salt at the same time consume potassium-rich foods
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Alcoholic Beverages
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Do so sensibly and in moderation
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Food Safety
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Avoid microbial foodborne illness
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Natural
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The food must be free of food colors, synthetic flavors, or any other synthetic substance
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Organic
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Ingredients do not use chemical fertilizers or pesticides, genetic engineering, sewage sludge, antibiotics, or irradiation in their production
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Diet
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A food can be labeled this only if it is not misleading.
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Healthy
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An individual food that is low in fat and low saturated fat and has no more than 360 to 480 mg of sodium or 60 mg of cholesterol
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Fortified/Enriched
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Vitamins and/or minerals have been added to the product in amounts in excess of at least 10% of that normally present in the usual product
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Sodium free
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less than 5 mg per serving
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Cholesterol free
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less than 2mg of cholesterol and 2 g or less of saturated fat per serving
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Low fat
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3 g or less per serving and, if serving is 30 g or less or 2tbsp or less, per 50 g of the food
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Sugar Free
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less than .5 per serving
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Lower esophageal sphincter
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Prevent backflow of stomach contents into the esophagus
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Pyloric sphincter
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control the flow of stomach contents into the small intestine
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Sphincter of Oddi
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Control the flow of bile into the small intestine
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Illoecal Phincter
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prevent the contents of the largeintestine from reentering the small intestine
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Stomach
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Store, mix, dissolve, and continue digestion of food. Dissolve food particles with secretion. Kill microorganisms with acid. Release of protein-digesting enzyme. Lubricate and protect stomach surface with mucus
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Small Intestine
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Mixing and propulsion of contents. Lubrication with mucus. Digestion and absorption of most substances using enzymes made by the pancreas and small intestine
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Large Intestine
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Mixing and propulsion of contents. Absorption of Sodium, potassium, and water.Storage and concentration of undigested food. Formation of feces.
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Liver
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Production of bile to aid in fat digestion and adsorption and receive nutrients from portal vein
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Gallbladder
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Storage, concentration, and later release of bile into the small intestine
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Pancreas
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Secretion of sodium bicarbonate and carbohydrate, fat, and protein-digesting enzymes
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Saliva
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Mouth. Contributes to starch digestion, lubrication, swallowing
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Mucus
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Mouth, stomach, small intestine, large intestine. Protects cells, lubricates
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Enzymes (Amylase, lipase, proteases)
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Mouth, stomach, small intestine, pancreas. Promote digestion of foodstuffs into particles small enough for absorption
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Acid
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Stomach. Promotes digestion of protein among other functions
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Bile (bile acids, cholesterol, lecithins)
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Liver (stored in gallbladder). suspends fat in water to aid fat digestion in the small intestine
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Bicarbonate
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Pancreas, small intestine. Neutralizes stomach acid when it reaches the small intestine
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Hormones (gastrin, secretin, cholecystokinin, gastric-inhibitory, peptide)
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`Stomach, small intestine. Stimulate production or release of acid, enzymes, bile, and bicarbonate; help regulate peristalsis and overall GI tract flow
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Zymogens
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Enzymes made with extra protein that inhibits its action until removed. Inactive forms of enzymes that would otherwise have the potential to degrade other tissues in addition to their intended substrate. Zymogens are activated at the site they are needed. prevention of autodigestion
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Gastrin
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Food in the stomach. Pyloric region of the stomach and upper duodenum. Stimulates parietal cells to produce acid, stimulates chief cells to produce enzyme that begins digestion of protein
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Secretin
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Acid chyme. Secreted by duodenum and jejunum. Stimulates pancreas to produce bicarbonate
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Cholecystokinin
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Food, especially fats and proteins. Secreted by duodenum, jejunum. Stimulates contraction of gallbladder, secretes pancreatic digestive enzymes, inhibits stomach motility
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Gastric inhibitory peptide
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Protein and fat in chyme. Secreted by small intestine. Inhibits stomach motility, stimulates insulin secretion
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Hepatic-portal circulation
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Direct path from the intestinal capillary beds to the liver through the portal vein enables the liver to process absorbed nutrients and toxins before they enter the general ciculation
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Lymphatic circulation
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Drains intestinal villi, carrying fat soluble particles with fat soluble vitamins, transports through thoracic duct to subclavian vein.
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Glycocalyx
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Binds enzymes such as lactase that are secreted from intestinal absorptive cells, so they can carry out their digestive function on passing nutrients
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Gluten-induced enteropathy
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Cause the villi to lay down, decreased surface area in the small intestine, resulting in malabsorption, treatment is avoidance
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Probiotics
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Live microorganisms that confer a health benefit when consumed
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Prebiotics
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Compounds that stimulate growth of bacteria in colon
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Metabolism
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the entire network of chemical processes involved in maintaining life. provide energy
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Anabolic
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building up of compunds
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Cataboic
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Break down
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CHO metabolism
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Aerobic and anaerobic glycolusis, glycogenesis, and glycogenolysis, lactate production, pyruvate to acetyl- coA, citric acid cycle, electron transport chain, adn oxidative phosphorylation. occurs in cytosol, cell takes a 6-C glucose and breaks it down to 2 3-c pyruvate, requires nicain for NADH, requires 2ATP, produced: 4 ATP, and @ NADH
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Fat metabolism
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Beta oxidation, lipogenesis, ketone body formations
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Protein metabolism
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amino acid metabolism, gluconeogenesis, the concept of glucogenic and ketogenic amino acids, urea cycle
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Monosaccharides
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(Glucose, Fructose, Galactose) Meaning one sugar. A class of simple sugars which is not broken down further during digestion
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Disaccharide
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(Maltose, Sucrose, Lactose) A class of sugars formed by the chemical bonding of two monosaccharides
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Polysaccharides
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(Starch and Glycogen) Carbohydrates containing many glucose units, from 10 to 1000 or more
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Alpha bond
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A type of chemical bond that can be digested by human intestinal enzymes
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Beta bond
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A type of chemical bond that cannot be broken by human intestinal enzymes
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