Nutrition Vocab Chp 1

Front 1

Nutrition

Back 1

• Science of foods/nutrs they contain
• Actions: ingestion, digestion, absorption, transport, metab, excretion
• Also SEC and psychological effects of food

Front 2

Digestion

Back 2

• Food broken ↓ into absorbable units

Front 3

Absorption

Back 3

• Intake of nutrients by cells of SI for transport into blood or lymph

Front 4

Metabolism

Back 4

• Total of all chem. rxns in cells, how obtain/spread E from food

Front 5

Nutrients

Back 5

• Chem. subs from food, used for E, structure, regulating agents to  growth, maintenance/repair, ↓ risk of diseases

Front 6

Essential nutrients

Back 6

• Nutrients must have b/c body can’t make enough
• Also called indispensable nutrients
• About 40

Front 7

Risk factor

Back 7

• Possibility,
• How MANY rfs = important
• 50% rfs=genetics

Front 8

Protein

Back 8

• 4 cal/g
• Build muscle
• Meat, eggs, nuts
• Essential/non
• organic

Front 9

Carbohydrate

Back 9

• Energy, sugars
• 4 cal/g
• Bread, fruits
• organic

Front 10

Lipid

Back 10

• 9 cal/g
• E storage, fat storage macihne

Front 11

Vitamins

Back 11

• Organic
• Required in small amts

Front 12

Minerals

Back 12

• Inorganic – no carbon
• Will not dissolve

Front 13

Water

Back 13

• Inorganic
• Essential for life

Front 14

Pytochemicals

Back 14

• Plants
• Can ↓ cancer, heart disease

Front 15

Kilocalorie

Back 15

• Amt needed to ↑ 1 kg of water 1 degree celcius

Front 16

Energy

Back 16

• Capacity to do work

Front 17

Dietary fiber

Back 17

• From plants
• Not digestable by humans
• Include cellulose, hemicelluoses, pectins, gums, mucilages, and nonpolysaccharides lignins cutins and tannins

Front 18

Glucose

Back 18

• A monosaccharide, sometimes known as dextrose
• Known as “blood sugar”
• essential E source

Front 19

Starch

Back 19

• plant polysacc composed of glucose
• most of glucose supply
• available carbs
• storage forms of glucose  E for humans

Front 20

Triglyceride

Back 20

• main form of fat
• major storage form of fat in body
• composed of glycerol with 3 fatty acids attached
• called call triacyglycerols

Front 21

Lipid

Back 21

• includes tryglycerides, phospholipids, sterols
• insoluble in water

Front 22

Fat

Back 22

• lipids that are solid at room temp --- BRICK

Front 23

Oil

Back 23

• lipids that are (l) at room temp

Front 24

Unsaturated fat

Back 24

• has triglycerides in which most of fatty acids are unsaturated

Front 25

Amount of protein commonly eaten

Back 25

• usually ppl eat more than enough
• .8 g/kg of body weight
o 5-175 g, or 200-700 cal

Front 26

% of H20 in body

Back 26

• 76%

Front 27

Uses for water

Back 27

• Metabolism, transport, waste products
• Essential for life
• Keeps body temp
• Dehydration: common in elderly (lose thirst buds) and infants (cant talk)

Front 28

Calories from alcohol

Back 28

• 7 cal/g

Front 29

Uses for E

Back 29

• Metabolism
• Quiet thought to vigorous activity
• Storage

Front 30

Calculating percent of calories from a nutrient

Back 30

16 g carbs X 4cal/g = 64
7 g ptein X 4 cal/g = 28 cal8 g fat X 9 cal/g = 81 c

173 cal ----

l81 cal of fat÷173 cal = .47
.47X 100= 47%

Front 31

DRI

Back 31

• A set of values for healthy people
o Includes EAR, RDA, AI, UL

Front 32

RDA

Back 32

• Recommended dietary amount
• For individs
• Deficiency disease
• 95% of pop
• RDA=EAR for E
• RDA and AI never = for same nutrient
• Average daily amt that’s considered adequate for healthy person

Front 33

EAR

Back 33

• For 50% of pop
• Avg amt that sufficient
• Groups: school, military
• Basic Basic basic

Front 34

AI

Back 34

• Adequate intake
• For some nutrients, not enough  uses AI instead of RDA
• Relies on scientific judgement, not evid

Front 35

TUL

Back 35

• Tolerable Intake Levels
• - effects
• Only from pills, not food

Front 36

Vitamin E

Back 36

• RDA 11-15 mg/day
• Antioxidant
• Comes from oils – salad dressing, margarine
• Rare to have deficiency

Front 37

Nutritional Assessment

Back 37

• Historical info
• Anthropometric
o Height/weight, body fat
o Compare to others
• Clinical tests
o Usually phys symptoms befote
o Blood/urine, nails

Front 38

Common causes of death

Back 38

1. Herat disease
2. cancer
3. stroke
4. (6) diabetes

Front 39

What makes good research?

Back 39

1. lots #’s
2. isolate variables
a. control everything else
b. should prevent random events
Hypotheses
Experiments
Theory
Double blind study
Control group
Placebo

Front 40

Types of Research

Back 40

Epidemiological • narrow down list of possible causes
• raise questions • can’t control variables
• no cause/effect

Lab based studies • control
• determine effects of variable BUTTTTTT animals no = humans
• no outcome
------------------------
Human intervent/clinical trials • Control
• Apply findings to some individs
• Placebo effect
• Double blind procedure (ADHD) •
BUTTTTTTT
Cant generalize to all humans
• Ethics (babies)

Front 41

Correlation studies

Back 41

• NOT cause/effect
• Phenomena
• Point to possible causes

Front 42

Research v Rumor

Back 42

• Vitamin E and scar – didn’t have control
• Vitamins/mins work inside cell not on top of skin
• Sample of 1 proves nothing

Front 43

R.D.

Back 43

• College ed food/nut specialist, evaluates ppls nut health needs