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129 Cards in this Set
- Front
- Back
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Hypothesis
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An unproven statement that tentatively
explains the relationships between two or more variables (factors that change) change)” |
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Epidemiological studies
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Looks for correlations between
diseases, physiological measures, life span, etc. and foods consumed, presence/absence of specific nutrients in the diet, etc. |
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Correlation
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The simultaneous increase,
decrease, or change in two variables |
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Positively correlated
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Both variables increase
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Negatively correlated
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One variable
increases, the other decreases |
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The Experiment
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A set of actions designed to test the validity of a hypothesis.
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Experimental design
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usually seeks to
limit the factors that influence the outcome of the experiment so that the results are specific to the phenomena discussed in the hypothesis. Experiments are replicated and peer reviewed. |
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Treatment
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The manipulation or difference
between the “ experimental group group” and the “control group” |
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Experimental group
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Receives the treatment
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Blind treatment/experiment
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Subjects and
sometimes experimenters do not know which individuals are members of the experimental group or the control group |
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Control group
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A group similar in all respects to
the experimental group except for the treatment. Does not receive the treatment. |
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Placebo
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A “sham” treatment such as a pill of
sugar instead of an active medicine |
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Sample size
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number of individuals in
each group |
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Matched pairs
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between control group
and experimental group |
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Randomized assignment
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to group
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Causation
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the act of producing an
effect |
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Causation vs. Correlation
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Knowing an agent of change that brings about an effect (treatment in an experiment) vs.
Recognizing that change in two variables occurs together (observation of patterns) |
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Calorie
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Unit by which energy is measured
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kilocalories (kcal)
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(1000 calories = 1 kilocalorie = 1 “ calorie”)
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Estimated Average Requirement (EAR)
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The average daily amount of a nutrient
that will maintain a specific biochemical or physiological function in half the healthy people of a given age and gender group. |
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Recommended Dietary
Allowance (RDA) |
The average daily amount of a nutrient
considered adequate to meet the known nutrient needs of practically all healthy people; a goal for dietary intake by individuals |
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Adequate Intake (AI)
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The average daily amount of a nutrient
that appears sufficient to maintain a specified criterion; a value used as a guide for nutrient intake when an RDA cannot be determined” |
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Tolerable Upper Intake Level
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The maximum daily amount of a
nutrient that appears safe for most healthy people and beyond which there is an increased risk of adverse health effects. |
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Nutrient Density
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The amount of nutrients that a food
has per calorie in a serving. Considering how to ingest enough nutrients without eating too many calories |
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Moderation
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Ingesting enough, but not too
much, of a food. Control intake of foods that are rich in fat and sugar or do not promote good health |
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Variety
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Eating a wide selection of foods
within and among the major food groups. Obtain necessary nutrients and trace minerals |
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Adequacy
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Sufficient energy, nutrients,
and fiber to be healthy |
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Balance
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Achieving the proper
combination of foods/food groups. Eating foods in proportion to each other and your needs |
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Calorie Control
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Eating the right amount
of calories to control weight given your metabolism and activity |
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Fortified
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Addition of nutrients to a
food that lacks or has small amount of the nutrient |
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Refined
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Process by which course parts
of food are removed |
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Enriched
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Addition of nutrients that
the food lost during processing |
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Whole-grain
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Food made of the entire
grain (besides the husk). |
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Serving sizes
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are usually
SMALLER than you think they are! |
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Mouth
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Entrance into the body
- Breaks food into smaller pieces - Taste (appetite) |
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Pharynx
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Passage from
mouth to esophagus |
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Epiglottis
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Blocks food
from entering the trachea (going to lungs) |
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Esophagus
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Passage
from pharynx to stomach |
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Upper esophageal sphincter
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Controls
passage into esophagus |
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Lower esophageal sphincter
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Upper esophageal
sphincter: Controls passage into Controls passage into stomach. Prevents stomach contents from entering esophagus. |
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Gastroesophageal Reflux
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Happens with a weakened esophageal sphincter: acid stomach contents come back up esophagus
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Stomach
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Muscles in stomach grind food. Water and acid added to form slurry called "chyme"
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Chyme
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formed in stomach by water and acid
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Small Intestine
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duodenum, jejunum, ileum breaks up chyme
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pyloric sphincter
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controls passage of food from stomach to small intestines
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Ileocical valve
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controls passage of food from small intestine to large intestine
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Peristalsis
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Small intestine has two muscle layers that work together in peristalsis and segmentation
Circular (inside) Longitudinal (outside) Peristalsis moves chyme forward |
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Segmentation
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Breaks chyme up so that it mixes with digestive juices which brings nutrients into contact with intestinal lining for absorption
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Colon/Large intestine
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passes waste to rectum; some digestion via bacteria
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Digestion
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process of chemically breaking down food
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Rectum
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stores waste prior to excretion
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anus
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controls excretion of wate from body
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enzyme
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proteins that facilitate chemical reaction without being changed in the process (a catalyst)
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Salivary glands
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produce and secrete enzymes that break down carbs
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Gastric juice in stomach
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water, enzymes, and hydrochloric acid
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Pancreatic juice
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many different enzymes that break down carbs, proteins, and fats. sodium bicarbonate to neutralize stomach acid
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Liver
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produces bile
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Gallbladder
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stores bile
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bile
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emulsifies fat
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Absorption
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Stomach - some absorption of water, alcohol, minerals, and drugs.
Small Intestine - nutrient absorption into blood and lymph |
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Simple Diffusion
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water, nutrients
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facilitated diffusion
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water-soluble vitamins
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active transport
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glucose, amino acids
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Liver
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Receives blood from
GI tract, Filters wastes and digests toxins, stores and releases nutrients (glucose, fats, and amino acids), produces bile, |
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Hormone:
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A chemical messenger that is
secreted into the bloodstream by a gland and effects physiological processes at site remote from the gland |
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Insulin
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Hormone produced by pancreas.
Released when blood sugar is HIGH. Causes cell membranes to increase rate of glucose transport into cells. |
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Glucagon
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Hormone produced by
pancreas. Released when blood sugar is LOW. Causes breakdown of liver glycogen into glucose, which is then released into the blood. |
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Appetite
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A psychological desire to consume
food. Controlled by the brain. |
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Hunger
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A physiological sensation that
prompts us to eat. Coordinated in the brain. |
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Peptic Ulcers
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Area of the GI tract that
has been eroded away by the acidic gastric juices of the stomach |
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Diarrhea
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Frequent passage of loose watery
stools • Causes: infection, chronic disease, bowel disorder, stress, food intolerance, reaction to medicine |
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Constipation
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Absence of bowel movements at
normal rate. Stools that are small, hard, and difficult to pass Causes: Disorder of nervous system; change in diet, schedule, medication; dehydration; inadequate fiber |
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Irritable Bowel Syndrome
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Symptoms: cramps, bloating, constipation or
diarrhea |
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Gas
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Intestinal: Caused by digestion of food
by bacteria in large intestine. Can be caused by ingestion of some food (carb rich) and also by a change in diet. Belching: Typically from swallowing air when eating. Eating too quickly, carbonated beverages, ill-fitting dentures, chewing gum |
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Carbohydrates
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Hydrated carbons. Molecules that are made up of water
(hydrogen and oxygen) and carbon |
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Atom
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The smallest components of an
element that have all of the properties of an element |
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Element
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A type of atom, has unique
properties (for ex. iron, oxygen) |
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Simple Carbohydrates
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Monosaccharides:
and Disaccharides |
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Disaccharides
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Maltose = glucose + glucose
• Sucrose = glucose + fructose • Lactose = glucose + galactose |
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Monosaccharides:
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• Glucose: Form of energy used in body
Fructose: From fruits and honey Galactose: Part of lactose |
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Complex Carbohydrates
“ Polysaccharides” |
Chains made of hundreds to
thousands of glucose molecules • Glycogen - made in the body of animals to store glucose • Starch – digestable, from plants • Fiber – undigestable, from plants |
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Glucose
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The body's energy currency
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Amylase
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Facilitates the break down of
starch to small polysacchrides and disacchrides; in saliva and pancreatic juices |
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Maltase
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Facilitates the break down of
maltose; on wall of small intestine |
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Sucrase
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Facilitates the break down of
sucrose; on wall of small intestine |
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Lactase
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Facilitates the break down of
lactose; on wall of small intestine |
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gluconeogenesis
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When the body runs out of glucose
and glycogen store, it creates its own glucose! |
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ketoacidosis
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Ketoacidosis alters body body’s ’s basic
functions and damages organs. blood is acidic. |
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Viscous fiber
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soluble in water
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Nonviscous fiber
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nonsoluble in water
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viscous fiber
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Lowers risk of both heart disease and
diabetes; Lowers blood cholesterol |
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diverticulosis
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poop in rectum go to diverticuli and get stuck and get inflamed
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Health Problems and Carbs
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– Lactose intolerance
– Diabetes – Hypoglycemia |
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Lactose intolerance
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Insufficient lactase production
causes an inability to digest lactose found in dairy products Symptoms include intestinal gas, bloating, nausea, cramping, diarrhea |
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Diabetes
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Inability to regulate blood glucose levels found in dairy products
Untreated diabetes can cause ketoacidosis ketoacidosis, nerve damage, kidney damage, blindness, and can be fatal • Three types: – Type 1 diabetes – Type 2 diabetes – Gestational diabetes |
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Hypoglycemia
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Low blood sugar (glucose)
Fasting hypoglycemia results when too much insulin is produced even when the patient has not eaten • Reactive hypoglycemia results when too much insulin is produced after a meal • Causes shakiness, sweating, anxiety |
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Lipid
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Made up of carbon, oxygen, hydrogen; do not dissolve in water; 3 types:
-Triglycerides – Phospholipids – Sterols |
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Triglycerides
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Three fatty acid molecules, One glycerol molecule
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Fatty Acid
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are long chains of carbon atoms
surrounded by hydrogen atoms |
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Glycerol
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3-carbon alcohol that is the backbone of a triglyceride
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Saturation
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refers to how many
hydrogen atoms surround each carbon |
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Saturated fatty acids
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have hydrogen atoms
surrounding every carbon in the chain. |
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Monounsaturated fatty acids
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lack hydrogen
atoms in only one region. |
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•Polyunsaturated fatty acids
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lack hydrogen
atoms in multiple locations. |
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Cis
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hydrogens on same side of the
carbon chain |
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Trans
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hydrogens on opposite sides of
the chain |
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Hydrogenation
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The addition of hydrogen
atoms to unsaturated fatty acids. |
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Phospholipids
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Glycerol backbone
• 2 fatty acids • Phosphate Are soluble in water Are manufactured in our bodies so they are not required in our diet |
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Sterols
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Lipids containing multiple rings
of carbon atoms. – Are crucial components of cell membranes and many hormones – Are manufactured in our bodies and therefore are not essential components of our diet |
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Lipase
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Enzyme that facilitates breakdown of
triglycerides. Triglycerides are broken into 2 fatty acids and a monoglyceride monoglyceride. |
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Micelles
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Molecules of bile surrounded by
monoglycerides and fatty acids. Brought to intestinal cells where contents are absorbed. |
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lipoproteins
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clusters of lipid and
protein) transported this way |
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Chylomicron
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A lipoprotein produced by cells lining
the small intestine. |
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VLDLs – very low-density lipoproteins
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Made by the liver
• Composed of lipids from blood stream and lipids made by the liver • Leaves the liver for transportation to other parts of the body • Loses triglycerides to cells and becomes LDL |
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LDLs – low-density lipoproteins
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• Is VLDL minus triglycerides
• Delivers triglycerides, cholesterol, and phospholipids to cells • Cleared from the blood by liver (special receptors on liver collect it) • “Bad cholesterol cholesterol” |
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HDL - High-Density Lipoprotein
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Made by the liver
• Carries cholesterol from the cells to the liver for recycling and disposal • “Good cholesterol cholesterol” |
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Essential Fatty Acids
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Omega-3 fatty acid
• Found in vegetables, fish and fish oils • Important for growth and development, esp. in . the eyes and brain • Prevention and treatment of heart disease – Omega-6 fatty acid • Found in vegetable and nut oils |
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eicosanoids:
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biologically
active derivatives of the essential fatty acids. Eicosanoids regulate: – Blood pressure – Blood clotting – Immune response to injury and infection – Reduce inflammation |
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Visible fats
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fats we knowlingly add to foods
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invisible fats
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fats unseen, hidden, or added during processing
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Atherosclerosis
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A type of artery disease characterized by
plaques (accumulations of lipid-containing materials) on the inner walls of the arteries. |
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Proteins
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large complex molecules
composed of amino acids. |
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Pepsin:
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an enzyme that breaks down proteins
into short polypeptides and amino acids. |
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proteases
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Pancreatic enzymes
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Functions of Proteins
in the Body |
Cell growth, repair, and maintenance
– Enzymes – Hormones – Fluid and electrolyte balance – pH balance – Antibodies to protect against disease – Energy source |
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Incomplete protein
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does not contain all essential amino acids. in vegies
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Complete protein:
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contain all 9 amino acids animal products
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Mutual supplementation:
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using 2 incomplete protein to make a complete
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Complementary proteins
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two protein
sources that together supply all 9 essential amino acids. |
