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141 Cards in this Set
- Front
- Back
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6 classes of nutrients
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carbs, lipids, protein, vitamins, minerals, water
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macronutrients
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needed in large amounts
carbs, proteins, lipids |
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micronutrients
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needed in small amounts
vitamins, minerals |
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energy yielding nutrients
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carbs, lipids, protein
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non-energy yielding nutrients
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vitamins, minerals
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fats
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lipids that are solid at room temp
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triglyceride
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major form of energy stored in the body
composed of 3 fatty acids attached to a glycerol |
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trans fat
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unsaturated fat that has been processed, often in fried foods
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essential fatty acids
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linoleic acid, alpha-linolenic acid
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2 types of fats
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saturated, unsaturated
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fat soluble vitamins
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A, D, E, K
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water soluble vitamins
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C, B, thiamin, riboflavin
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organic compound
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contains carbon atoms bonded to hydrogen atoms in the chemical structure
carbs, lipids, proteins, vitamins |
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major mineral
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needed daily in gram amounts
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trace minerals
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need in amounts of less than 100 mg a day
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phytochemicals
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active compounds found in plants that may provide health benefits
not essential |
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zoochemicals
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active compounds found in foods of animal origin that may provide health benefits
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hunger v. appetite
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hunger is a physical need and appetite is psychological
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desirable nutrition status
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nutrient intake supports body function and permits storage of nutrients to be used in times of increased need
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undernutrition
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nutrient intake does not meet needs
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overnutrition
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nutrient intake exceeds needs
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subclinical deficiency
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stage where no signs or symptoms can be detected
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clinical deficiency
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once clinical signs and symptoms develop and can be seen
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anthropometric assessment
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height, weight, body circumference, skinfold thickness
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biochemical assessment
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taking blood tests to see concentration of nutrients
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clinical assessment
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health care provider searches for potential problems
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dietary assessment
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record typical intake of food
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environmental assessment
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education and economic background, housing conditions
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case control study
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compare individuals who have a condition with individuals who dont have the condition
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double blind study
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neither the participants nor the scientist know which group is getting the real treatment, other group receives at placebo
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dietary reference intake (DRI)
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nutrient recommendations
includes RDA, EAR, AI, EER, UL |
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estimated average requirements (EAR)
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nutrient intake amounts estimated to meet the needs of 50% of the individuals in a specific life stage
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recommended dietary allowance (RDA)
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nutrient intake amount sufficient to meet the needs of 97 to 98% of the individuals in a specific life stage
usually a multiple of EAR value |
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adequate intake (AI)
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nutrient intake amount set for any nutrient for which insufficient research is available to establish an RDA
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tolerable upper intake level (UL)
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max daily intake level of a nutrient that is unlikely to cause adverse health effects in almost all people in a specific life stage
no a goal but a ceiling |
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estimated energy requirements (EER)
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estimate of energy intake needed to match the energy use of an average person in a specific life stage
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acceptable macronutrient distribution range (AMDR)
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range of macronutrient intake, as percent of energy, associated with reduced risk of chronic diseases while providing for recommended intake of essential nutrients
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nutrient density
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Divide the amount of the nutrient per serving by the
recommended amount Divide the calories in a serving by daily caloric need Compare the two |
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daily values (DV)
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values on food labels meant for people ages 4 and over
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reference daily intake (RDI)
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part of DV
nutrient standard for vitamins and minerals |
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daily reference values (DRV)
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part of DV
nutrient standard set for energy producing nutrients |
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energy density
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compares a foods calories per gram weight of the food
energy dense = high in calories but low weight |
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nutrition transition
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overnutrition in developing countries
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food insecurity
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poorer quality diets, reduced food intake
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food irradiation
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uses radiation to extend shelf life and control pathogens in food
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intentional v. incidental food additive
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intentional was intended to be in the product and is listed in the ingredients while incidental somehow got into the product during production
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synthetic v. natural additives
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natural additives can be more harmful and can contain toxins produced by plants
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danger zone
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temp 41-135 where bacteria grows best
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adenosine triphosphate (ATP)
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chemical that supplies energy for many cellular processes and reactions
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tissue
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collection of cells adapted to perform a specific function
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4 types of tissue
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epithelial, connective, muscle, nervous
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epithelial tissue
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the skin and lining of the GI tract
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connective tissue
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holds structures together
tendons, cartilage, arteries |
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muscle tissue
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contract and relax to permit movement
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nervous tissue
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found in brain and spinal cord
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major organs of GI tract
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mouth, esophagus, stomach, small intestine, large intestine, rectum
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accessory organs of GI tract
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liver, pancreas, gallbladder
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digestion
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process of breaking down foods into a form the body can use
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absorption
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uptake of nutrients from the GI tract into either the blood or the lymph
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4 layers of the alimentary canal
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mucosa, submucosa, muscle, serosa
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mucosa
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inner most layer lined with epithelial cells
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submucosa
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second layer
contains blood vessels that carry nutrients |
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muscle
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third layer,contains 2 layers, moves food forward
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serosa
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outermost layer
protects the GI tracts |
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lumen
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hollow interior of alimentary canal
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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 from common bile duct into the small intestine
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ileocecal valve
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prevent the contents of the large intestine from reentering the small intestine
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anal sphincter
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prevent defecation until person desires to do so
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peristalsis
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the contraction of the muscles in the GI tract
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segmentation
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back and forth movement causing breaking apart and mixing with digestive juices
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mass movement
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peristalsis over a wide area
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saliva
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moistens food and begins digestive process in the mouth
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mucus
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helps lubricate digesting food
found in mouth, stomach, small and large intestine |
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enzymes
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helps break down foods so they are small enough for absorption
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hydrolysis reaction
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breaks down compounds by adding water
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bolus
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what food is referred to after it has been swallowed
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saliva
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contains mucus, amylase, lysozyme
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amylase
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break down starch into simple sugars
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lysozyme
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kill bacteria
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5 tastes
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salty, sour, sweet, bitter, umami
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olfactory cell
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sense of smell, help with taste
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swallowing
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moves bolus from the mouth to the esophagus
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epiglottis
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entrance to the esophagus that folds down over the trachea during swallowing
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trachea
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airway leading from the larynx to the lungs
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larynx
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contains the vocal chords
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heartburn
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when the lower esophageal sphincter malfunctions causing reflux
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parietal cell
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gastric gland cell that secretes hyrdochloric acid and intrinsic factor
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pepsinogen
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inactive precursor to the protein digesting enzyme pepsin
produced in the stomach |
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chief cells
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gastric gland cells that secrete pepsinogen
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gastrin
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hormone that stimulates HCl and pepsinogen secretion by the stomach
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prostaglandins
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potent compounds that are synthesized from polyunsaturated fatty acids and produce diverse effects in the body
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chyme
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liquid mixture of stomach secretion and partially digested food
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gastric inhibitory peptide
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hormone that slows the release of chyme into the small intestine
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hydrochloric acid
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Inactivates proteins, Destroys bacteria and viruses, Aids in mineral absorption, Converts pepsinogen into pepsin
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3 sections of small intestine
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duodenum, jejunum, ileum
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duodenum
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first part of small intestine
where most digestion occurs |
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jejunum
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middle part of small intestine
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ileum
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last part of small intestine
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villi
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small finger-like projections in the small intestine that increase the surface area
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circular folds
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folds in the small intestine that make the chyme flow slowly allowing it to completely mix with digestive juices
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glycocalyx
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projections of proteins on the microvilli that contain enzymes to digest protein and carbohydrate
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brush border enzymes
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enzymes produced in the small intestine that are responsible for chemical digestion of macronutrients
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liver
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produces bile that emulsifies and breaks down fat
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gallbladder
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stores bile
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pancreas
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creates pancreatic juice that helps break down macronutrients
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pancreatic juice
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made of amylase, pancreatic lipase, proteases
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pancreatic amylase
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digest starch
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pancreatic lipase
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digest fat
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proteases
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digest protein
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enterohepatic circulation
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continual recycling of bile between the liver and the small intestine
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gastrin
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triggers stomach release of HCl and pepsinogen
released from stomach and duodenum |
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cholecystokinin (CCK)
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stimulates release of bile
released from small intestine |
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secretin
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stimulates release of pancreatic bicarbonate
released from small intestine |
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passive diffusion
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higher concentration to less concentration absorption
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facilitated diffusion
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absorption from higher concentration to lower concentration with the addition of a carrier protein
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active absorption
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absorption from less concentration to greater with energy
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endocytosis
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active absorption where the cell engulfs the compound
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cardiovascular system
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transports water soluble nutrients to portal vein
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lymphatic system
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Fat‐soluble nutrients and large particles via lacteals into the lymph vessels to thoracic duct
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capillary
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smallest blood vessel
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3 parts of the large intestine
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colon, rectum, anus
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5 sections of colon
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cecum, ascending colon, transverse colon, descending colon, and sigmoid colon
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large intestine
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houses bacteria flora, absorbs water and electrolytes, forms and expels feces
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fermentation
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breakdown of large organic compounds into smaller compounds
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probiotic
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live bacteria that when ingested in adequate amounts confers a health benefit on the host
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prebiotic
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substance that stimulates bacteria growth in the large intestine
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gastroesophageal reflux disease (GERD)
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when the lower esophageal sphincter relaxes and lets stomach contents backflow into the esophagus
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anemia
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decreased oxygen-carrying capacity of the blood
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hiatal hernia
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protrusion of part of the stomach upward through the diaphragm into the chest cavitity
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peptic ulcer
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hole in the lining of the stomach or duodenum
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causes of ulcers
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h pylori, aspirin, alcohol, smoking
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treatment for ulcer
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medication, avoid foods that cause ulcers, stop smoking
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gallstones
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develop in the gallbladder when substances in bile form crystal like particles
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food intolerance
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inability to digest certain food components usually due to low amounts of specific enzymes
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intestinal gas
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occurs when bacteria produces gas as they metabolize carbohydrate
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irritable bowel syndrome
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irregular bowel function, cause unknown
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colitis
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inflammation of the colon that can lead to ulcers
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crohns disease
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inflammatory disease of the GI tract that often reduces the absorptive capacity of the small intestine
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hemorrhoid
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swollen veins of the rectum and anus
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