Term
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Definition
| abnormal glucose utilization and elevator blood glucose levels. Types 1, 2 and gestantional |
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Definition
| a cerbral vascular accident: occurs when a blood vessel in the brain ruptures or becomes blocked |
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Definition
| high blood pressure. blood pressure inside blood vessel walls greater than 140/90 |
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Definition
| Chemical substances in plants-likely perform important functions in the body |
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| Diets rich in phytochemicals protect against |
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Definition
| heart disease certain cancers, infectious diseases, Osteoporosis, Type 2 diabetes, stroke, hypertension, cataracts, age-related macular degeneration |
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Term
| Age-related macular degeneration |
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Definition
| Eye damage caused by oxidation of the macula (central portion of eye responsible for detail) Leading cause of blindness in adults over 65 Prevented by carotenoids (antioxidants) |
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Definition
| Sulfur-containing vegetables whose outer leaves form a cross (crucifix) Includes broccoli, cabbage, cauliflower, brussels sprouts, mustard, collard greens, kale, bok choy, kohlrabi, turnips, broccoflower, and watercress It would take 100 pills to get the same amount of just one phytochemical (sulforaphane) in one serving of cruciferous vegetables |
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Definition
| Process of biotechnology used to modify the composition of a food by altering its genetic makeup – includes transfer of genes from one species to another Food products produced are sometimes called GM or GMOs (genetically modified organisms) |
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Definition
| molecules of fat in which adjacent carbons within fatty acids are linked only by single bonds. The carbons are "saturated" with hydrogens; that is, they are attached to the maximum possible number of hydrogens. Saturated fats tend to be solid at room temperature. Animal products and palm and coconut oil are sources of saturated fats. |
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Definition
| a syrupy, colorless liquid component of fats that is soluble in water. it is similar to glucose in chemical structure. |
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Definition
| a fat-soluble, colorless liquid found in animals but not in plants. Cholesterold is used by the body to form hormones such as testosterone and estrogen and is a component of animal cell membraones. |
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Term
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Definition
| fats that contain a fatty acid in which one carbon-carbon bond is not saturated with hydrogen |
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Definition
| fats that contain a fatty acid in which two or more carbon-carbon bonds are not saturated with hydrogen |
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Term
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Definition
| fats containing fatty acids in the trans form. Also called trans fatty acids. |
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Term
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Definition
| Low density lipoprotein. Blood cholesterol linked to disease |
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Term
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Definition
| High density lipoprotein. Protects against disease. |
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Term
| Linoleic acid and linolenic acid |
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Definition
| The only fatty acids that cannot be synthesized by the body Essential nutrients –Polyunsaturated fatty acids –Used by the body to make eicosanoids Biologically active compounds that regulate body functions |
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Term
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Definition
| Omega-3 fatty acid •In walnuts, dark green leafy vegetables, flaxseed, canola, and soybean oils. Fatty fish |
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Term
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Definition
| Omega-6 fatty acid •In sunflower, safflower, corn, and soybean oils |
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Term
| EPA (eicosapentaenoic acid) |
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Definition
| Precursor of compounds used for blood clotting and blood pressure regulation Limits damage from inflammatory and oxidative reactions |
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Term
| DHA (docosahexaenoic acid) |
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Definition
| Needed for brain and eye formation. Is a structural component of the brain and is found in high amounts in the retina of the eye. |
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Term
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Definition
| used to transform unsaturated fats into saturated fats Addition of hydrogen to unsaturated fatty acids Converts natural cis form into trans fat |
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Term
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Definition
| The most common, naturally-occurring form of unsaturated fatty acid Contain hydrogens located on the same side of doubly-bonded carbons. Important because the 2 hydrogens on one side cause a kink in the molecule making them harder to pack tightly, therefore fat is often liquid. Hydrogenation is solution for this – makes CIS fatty acids behave like saturated fats with hydrogen on both sides of carbon so it packs more tightly and can behave like a solid becoming more stable and thereby extending shelf-life and improving texture and cooking properties. |
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Term
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Definition
| Is found in all cell membranes Is a major component of nerves and brain Is needed to produce estrogen, testosterone, and vitamin D Cannot be used for energy |
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Term
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Definition
| maltose: produced whenever starch breaks down |
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Term
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Definition
| sucrose: Fructose and glucose - table sugar Table sugar made from refining juices of cane sugar and sugar beets, then granulated Fructose in sucrose accounts for intense sweetness |
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Term
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Definition
| lactose: Galactose and glucose - milk sugar Principle CHO in milk |
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Term
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Definition
| known as blood sugar or dextrose One of 2 sugars in every dissacharide Mildly sweet |
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Term
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Definition
| known as fruit sugar or levulose Found abundantly in fruit, honey and sap Sweetest of all the sugars |
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Definition
| Part of the dissacharide lactose Seldom occurs free in nature Hardly tastes sweet at all |
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Definition
| Storage form of energy in animals- Composed of glucose units. •Form in which human body stores much of its glucose (liver 1/3 and muscle 2/3) |
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Definition
| Structural parts of plants- Composed of variety of monosaccharides and CHO derivatives •Human digestive enzymes can not break down bonds between their monosaccharides Described as nonstarch polysaccharides |
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Definition
| One of a number of disorders that result when circulation of blood to parts of the heart is inadequate. Also called cornoary heart disease. #1 cause of death in US. |
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Definition
One of the documented effects of sugar consumption.
Breakdown of sugars and starches begin in the mouth •Bacteria in mouth ferments sugars and produces an acid that dissolves tooth enamel •Sticky foods are more the culprit than foods that are rapidly cleared from the mouth |
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Term
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Definition
| Unit of measurement used to express the amount of energy produced by foods in the form of heat aka kilocalorie |
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Definition
| Muscular activity, Growth, Tissue repair and maintenance, Chemical processes, Body temperature |
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Definition
| basic body functions for life. |
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Definition
| body's 2nd need for energy. |
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Term
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Definition
| engery needed to consume and digest food |
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Term
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Definition
| aka BMR: Also called resting metabolic rate, Rate at which energy is used by the body at rest Expressed as calories used per unit of time (hr), per unit of body wt (kg or lb) Energy used to support body processes such as growth, health, tissue repair and maintenance Assessed while at rest Includes energy expended for breathing, heart pumping, maintaining body temperature, and other ongoing, life-sustaining processes Uses 60-75% of total calorie needs |
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Term
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Definition
| aka Basal Metabolic Rate: Also called resting metabolic rate, Rate at which energy is used by the body at rest Expressed as calories used per unit of time (hr), per unit of body wt (kg or lb) Energy used to support body processes such as growth, health, tissue repair and maintenance Assessed while at rest Includes energy expended for breathing, heart pumping, maintaining body temperature, and other ongoing, life-sustaining processes Uses 60-75% of total calorie needs |
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Term
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Definition
| aka Basal Metabolic Rate: Also called resting metabolic rate (RMR), Rate at which energy is used by the body at rest Expressed as calories used per unit of time (hr), per unit of body wt (kg or lb) Energy used to support body processes such as growth, health, tissue repair and maintenance Assessed while at rest Includes energy expended for breathing, heart pumping, maintaining body temperature, and other ongoing, life-sustaining processes Uses 60-75% of total calorie needs |
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Term
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Definition
| aka Basal Metabolic Rate: Also called resting metabolic rate, Rate at which energy is used by the body at rest Expressed as calories used per unit of time (hr), per unit of body wt (kg or lb) Energy used to support body processes such as growth, health, tissue repair and maintenance Assessed while at rest Includes energy expended for breathing, heart pumping, maintaining body temperature, and other ongoing, life-sustaining processes Uses 60-75% of total calorie needs |
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Term
| Energy used for Basal Metabolism by Men |
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Definition
| BMR calories = body weight (lbs) x 11 |
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Term
| Energy Used for Basal Metabolism for Women |
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Definition
| BMR calories = body weight (lbs) x 10 |
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Term
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Definition
| Thermic effect of foods or feeding Energy expended during digestion of food and absorption, utilization, storage and transport of nutrients Some energy escapes as heat Accounts for ~10% of total energy needs |
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Term
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Definition
| Estimated total daily calorie needs equal the sum of calories used for basal metabolism, physical activity, and dietary thermogenesis |
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Term
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Definition
| Energy-dense foods tend to be nutrient poor •Nutrient-rich foods (fruits, vegetables, whole grains) tend not to be energy-dense |
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Term
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Definition
| Physical and psychological sensations that lead people to acquire and ingest food Causes weakness, stomach pains, irritability |
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Term
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Definition
| Feeling of fullness or of having eaten enough |
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Term
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Definition
| Diet •Physical activity •Environmental exposures •Genetic factors |
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Term
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Definition
| Body Mass Index = % of fat on body based on weight and height. |
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Term
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Definition
| store fat in hips and thighs (better) |
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Term
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Definition
Apple shape is more common among obese men •Obese women exhibit both shapes
more dangerous to health indicates too much fat storage around middle of body. |
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Term
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Definition
| Fat cells of central fat deposits are larger than those around the hips and “resistant” to insulin •Decrease ability of insulin to lower blood glucose •Insulin and glucose increase over time •increases triglyceride levels and blood pressure, reduces levels of HDL •increases risk of hypertension and heart disease • •promotes the development of diabetes |
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Term
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Definition
| Pears have lower waist-to-hip ratios •Waist-to-hip ratios > 0.80 in women and 0.90 in men indicate apple shape •Waist size is stronger predictor of heart disease, stroke, and diabetes than BMI •Waist < 40 inches in men or < 35 inches in women decreases risk of these diseases |
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Term
| Diets rich in phytochemicals protect against |
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Definition
| heart disease •certain cancers, •infectious diseases, •Osteoporosis •Type 2 diabetes, •stroke, •hypertension, •cataracts, •age-related macular degeneration |
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Term
| Age-related macular degeneration |
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Definition
| Eye damage caused by oxidation of the macula (central portion of eye responsible for detail) •Leading cause of blindness in adults over 65 •Prevented by carotenoids (antioxidants) |
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Term
| Phytochemicals Functions in plants |
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Definition
| Provide color and flavor •Protect from insects, microbes, oxidation •Used in energy processes, hormones |
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Term
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Definition
| Act as hormone-inhibiting substances to prevent initiation of cancer •Act as antioxidants that prevent and repair damage due to oxidation •Neutralize enzymes that promote cancer •Modify utilization of cholesterol •Decrease formation of blood clots |
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Term
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Definition
| Process of biotechnology used to modify the composition of a food by altering its genetic makeup – includes transfer of genes from one species to another •Food products produced are sometimes called GM or GMOs (genetically modified organisms) |
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Term
| Three ways body burns calories/uses engery |
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Definition
| basal metabolism, physical activity, dietary thermogenesis. |
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Term
| What culture lives the longest |
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Definition
| Japan at 81.5 average years |
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Term
| Good thing about Mediteraian Diet |
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Definition
| is though high in fat the fats are all monounsaturated such as olive oil and raise HDL while they lower LDL. |
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Term
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Definition
| Foods that have a psychological effect. Associated with nurture and reassurance |
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Term
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Definition
| the study of foods, their nutrients and other chemical constituents, and the effects of food constituents on health. |
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Term
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Definition
| poor nutrition resulting from an excess or lack of calories or nutrients. |
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Term
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Definition
| increased risk of diabetes, hypertension, stroke, heart disease, elevated total cholesterol, low HD, cancer, lower life expectancy. |
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Term
| Biggest Cause of death in US |
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Definition
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Term
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Definition
| breast cancer, colon cancer, heart disease, diabetes, lowered life expectancy. |
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Term
| Recommended daily % of calories from fat |
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Definition
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Term
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Definition
| slows glucose absorption, lowers peak blood levels of glucose, reduces fat and cholesterol absorption. found in oats, barley, fruit pulp and psyllium called soluble because of their ability to combine chemically with water. |
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Term
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Definition
| aka dietary fiber, consists of nondigestible carbs found in plant foods see bran and wheat and nondigestible starch components of dried beans. |
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Term
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Definition
| Food with no nutritional value. |
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Term
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Definition
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Term
| Calories per gram of alcohol |
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Definition
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Term
| Calories per gram of protein |
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Definition
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Term
| calories per gram of carbohydrate |
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Definition
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Term
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Definition
| Low calorie, high nutritional value |
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Definition
| High calorie, low nutritional value |
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Term
| unproven effects of sugar |
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Definition
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Term
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Definition
| Americans consumer 124 grams/31 tsp of added sugar per day. Used primarily for taste, but also improve appearance, consistency and cooking properties of foods. Account for approx. 16% of our total daily caloric intake. Biggest source is soda, next is breakfast cereal. |
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