Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
30 Cards in this Set
- Front
- Back
|
Metabolism |
The process of breaking down food into nutrients to harness energy and materials. |
|
|
The process of nourishing or being nourished
|
The process by which a livingorganism assimilates food and uses itfor growth and for replacement oftissues.
|
|
|
Macronutrients |
Fats/Lipid Proteins Carbohydrates |
|
|
Micronutrients |
Vitamins Minerals Water |
|
|
Energy yielding nutrients |
Fats/Lipids- 9Kcal Protein- 4Kcal Carbs- 4Kcal |
|
|
The vitamins (organic) |
13 different vitamins
• Water-soluble (C, B) • Fat-soluble (A, D, E, K) Support the production of energy, Support body functions Function only intact • Vulnerable to destruction |
|
|
The minerals (Inorganic) |
Essential vs. toxic
Do not yield energy Indestructible May bind to substancesLost in refining or cooking |
|
|
Water |
Medium for all of life’s processes
Participates in metabolic reactions Transport of nutrients to cells andwaste away from cells Maintains pressure and volume Thermoregulation |
|
|
Dietary Reference Intakes (DRI) |
Average daily intakes, over time for each person |
|
|
Estimated Energy Requirement (EER) |
Average energy recommendation for a person to maintain a healthy body weight (calorie intake) |
|
|
Acceptable Macronutrient DistributionRanges (AMDR)
|
The composition of a diet which reflects adequate energy and nutrients. 45-65% KCalories from carbs 20-35% KCalories from fat 10-35% Calories from protein |
|
|
Estimated Average Requirements (EAR) |
The average intake that appears sufficient for 50% of people |
|
|
Recommended Dietary Allowances (RDA) |
The average amount that will meet most people's needs |
|
|
Adequate Intakes (AI) |
The average intake that a group of healthy people consume |
|
|
Tolerable Upper Intake Level (UL) |
The level above which a nutrient is likely to be toxic |
|
|
10 Macro and Micronutrients that must be on a label |
Fat, Sodium, Carbs, Protein, Fibre, Trans fat, Calcium, Iron, Vitamin A, and Vitamin C
|
|
|
Diet Planning Principles |
Adequacy (are you getting enough nutrients) Moderation (getting too much or too little) Balance (Variety of food groups) Variety (Eat a variety within food groups) Simplicity (Maximum nutrition, affordability, and sustainability) |
|
|
Energy Control |
A popular term used to denote foods that contribute energy but lack protein, vitamins and minerals. |
|
|
Nutrient Density |
A measure of the nutrients a food provides relative to the energy it provides. The more nutrients and the fewer Calories the higher the nutrient density. |
|
|
Types of diets |
Omnivore- eat everything Flexiataran- vegatarian but are flexible with diet Lacto- Vegetarian but consumes milk and diary Vegan- Nothing that comes form an animal |
|
|
Nutrients that vegetarians need to be mindful of getting |
Protein
• Zinc • Iron • Calcium • Vitamin B12 • Vitamin D • Omega-3 fatty acids |
|
|
What is whole white flour? |
Albino wheat Different variety of wheat Includes the bran, germ and endosperm made from white wheat. |
|
|
What is smart pasta |
Pasta made from a refined white wheat product Add nutrients back in to the refined pasta |
|
|
Digestion |
process of breaking down food into nutrients |
|
|
Absorption |
using the food, nutrients being broken down into the bloodstream |
|
|
Peristalsis |
Mechanically breaking food apart and moving it through |
|
|
Segmentation |
a periodic squeezing of the intestine at intervals by its circular muscles to further break down food particles to mix chyme and promote close contact with the digestive juices |
|
|
Secretions of Digestion |
Salivary gland, stomach, pancreas, Liver/gallbladder, small intestine |
|
|
How do we digest? |
Combination of:
Muscular Action Digestive Secretions |
|
|
Muscular Actions |
Happen in the Mouth and Esophagus
• Jaws, tongue • Swallowing– Conscious • Peristalsis • Circular muscles • Longitudinal muscles • Diagonal (stomach) |
