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61 Cards in this Set
- Front
- Back
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The science that links foods to health and disease. It includes the processes by which the human organism ingests, digests, absorbs, transports, utilizes and excretes food substances
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Nutrition
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Carbohydrates
Lipids Proteins Vitamins Minerals Water |
6 classes of Nutrients
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Nutrients the body cannot make for itself and must be obtained from food to prevent deficiencies.
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essential nutrients
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Omission leads to decline
Regain normal function when restored to the diet Has specific biological function |
Characteristics of an Essential Nutrient
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Carbon, Hydrogen, Oxygen
major source of calories 4kcal/gm |
Carbohydrates
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Monosaccharide
Diasaccharide |
Simple Carbs
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Polysaccharide
Dietary Fiver |
Complex Carbs
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Composed of C,H,O
energy yeilding fats and oils 9kcal/gm |
Lipids
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major storage form of enery
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triglycerides
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Composed of C,N,H,O
energy yielding 4kcal.gm |
proteins
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Building blocks of proteins
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Amino Acids
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composed of various elements
enable chemical reactions yield no energy ( no calories) |
Vitamins
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How many vitamins are there?
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13
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Fat Soluble vitamins
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A,D,E, &K
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Water Soluble
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C and B
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Inorganic substances
Not destroyed during cooking. yield no energy (no calories) |
Minerals
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how many minerals are there
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16 or more
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two types of minerals
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trace and major
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H and O
~60% of our body weight found in fruits and veggies yields no energy |
Water
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recommend intake of water for men and women
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men: 13
women: 9 (cups) |
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Measurement of energy
The amount of heat it takes to raise the temp of 1gm of WATER by I degree CELSIUS |
calories
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promote healthy lifestyle and reduce preventable death and diseases
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Healthy People 2010
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Biological drive to eat
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Hunger
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Psychological drive to eat
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Appetite
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Hormones that increase hunger
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Ghrelin, neuropeptide y, and endorphins
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Hormones that cause staiety
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leptin, serotonin, adn cholecystokinin (CCK)
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absence of _____ leads to obesity.
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Leptin
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temporary halt of desire to eat
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satiety
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% of kcal in carbs
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50% (45-65)
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Inner Hair Cell # per ear and apex and base of cochlea
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Total per ear: 3500
Number at the Apex: 115/mm Number at Base:80/mm |
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% of kcal in proteins
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16% (10-35)
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choosing different foods within an given food group.
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variety
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choose foods from different food groups
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balance
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refers mostly to portion size
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moderation
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comparison of a vitamin and mineral content with amount of calories it provides.
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Nutrient Density
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Comparision of calorie content with weight of food.
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Energy Density
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A food that is rich in calories but weighs relatively little is considered?
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energy dense
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if a food provides a large # of nutrients for a relatively small amount of calories.
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nutrient dense
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intake meets bodies needs
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Desirable Nutritional Health
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Intake is below the bodies needs
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Under nutrition
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Intake exceeds bodies needs
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Over Nutrition
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Height, weight, waist circumference, skinfold thickness
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Anthropometric assessment
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Blood and Urine assays, enzyme activites, glucose, cholesterol,
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Biochemical assessment
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appearance of skin, eyes, tounge, sense of touch, ability to walk
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Clinical assessment
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Usual intake or record of foods consumed
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Dietary intake
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Serving of grains
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6oz
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Servings of veggie
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2.5 cups
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Servings of fruits
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2 cups
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Servings of milk
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3 cups
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Servings of protein
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5 oz
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servings of lipids
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about 7 tsp
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Dietary Guidelines
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Adequate Nutrient Intake
Weight Management Physical Activity Specific Food Groups to Encourage Fats Carbs Sodium and K Alcoholic Beverages Food Satiety |
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nutrient recommendations made by the food and Nutrition Board. Include RDA EAR AI EERS and UL
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Dietary Reference Intakes (DRI)
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recommended amount of a nutrient based on meeting the needs of nearly all individuals in a particular gender or age group.
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RDA
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adequate intake used to evaluate current intake of nutrients. insufficient research is available to establish an RDA. maintain a defined nutritional state in a specific life stage.
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AI
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sugar free
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less than .5 grams of sugar per serving
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Reduced Sugar
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ay least 25% less sugar per serving than reference food.
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High fiber
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5 g fiber or more per serving
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good source of fiber
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2.5 to 4.9 grams per serving
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fat free
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less than .5 g of fat per serving
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low fat
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3 g or less per serving, or 2 tbls less
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