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Definition
| The study of foods, their nutrients and other chemical constituents, and the effect of food constituents on human health |
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| access at all times to a sufficient supply of safe, nutritious foods |
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| limited or uncertain availability of safe, nutritious foods |
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| all of the chemical substances present in food that are used by the body; everything in our body was once a nutrient in food |
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| Nutrients the body cannot make, or produce in sufficient quantity |
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Definition
[image]Nutrients manufactured by the body from things in the diet are nonessential; present in diet, but not required
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| Dietary Reference Intakes |
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Definition
| Recommended daily levels of intake that not only meet the nutrient needs of almost all healthy people (97-98%), but also promote health and help reduce the risk of chronic disease |
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Definition
| They represent total, daily levels of nutrient intake from food, fortified food products, and supplements that should not be exceeded |
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| develops after a period of insufficient intake of an essential nutrient, because tissue reserves of the nutrient become depleted |
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| Groups at higher risk of being inadequately nourished |
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Definition
•Women who are pregnant or
breastfeeding
•Infants, growing children
•The ill, or recovering from illness
•Frail elderly
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| Foods that provide multiple nutrients in appreciable amounts relative to calories |
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| Foods that provide calories and low amounts of nutrients |
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Definition
•25 to 30 feet of muscular tube and secretory organs.
•Secreted juices break foods
into absorbable pieces.
•Carbohydrates → glucose and monosaccharides.
•Proteins → amino acids.
•Fats → fatty acids and glycerol.
Vitamins and minerals are released during digestion. |
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Term
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Definition
| process of taking food into the mouth |
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| the process through which foods are broken down into smaller and smaller units to prepare nutrients for absorption |
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| breaks molecules apart via digestive secretions, gastric juices, and enzymes |
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Definition
| physically breaks large chunks into small bits |
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| movement by the muscular components of the digestive tract (peristalsis & segmentation) |
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Definition
| rhythmic, wavelike contractions of muscles |
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Definition
| forward and backward muscular action |
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Definition
•Digestion is accomplished by enzymes manufactured in the digestive system.
•Salivary glands, stomach, and pancreas secrete these enzymes.
•Enzymes are complex protein substances that speed up reactions that break down food.
•Enzymes are not changed by the chemical reactions they affect.
•They are reusable.
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Term
| Organs of the Digestive System |
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Definition
| Mouth, Esophagus, Stomach, Large Intestine, Small Intestine |
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Term
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Definition
•Chewing causes glands under the tongue to release saliva.
•Saliva lubricates food so that it can be swallowed.
•Saliva also contains salivary amylase and lipase.
•Amylase breaks down carbohydrates.
•Lipase breaks down fats.
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Definition
| High-fiber meals pass through the digestive system faster than low-fiber meals. |
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| Digestion and absorption of nutrients enhanced by villi lining the inside of the intestinal wall |
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Term
| Small Intestine Absorption |
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Definition
•Digestion complete when carbohydrates, proteins, and fats are reduced to smaller substances that can be absorbed, and when vitamins and minerals are released.
•Most nutrients are absorbed in the small intestine.
Water, sodium, and some of the end products of bacterial digestion are absorbed from the large intestine. |
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| Large Intestine Absorption |
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Definition
•Large intestine is home to many bacteria that use undigested fiber and complex carbohydrates that are not digested by human digestive enzymes.
•These bacteria excrete gas and fatty acids that can be absorbed in large intestine.
•Substances that cannot be absorbed collect in the large intestine and are excreted in the stool.
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Term
| Heartburn/Gastro esophagael reflux |
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Definition
| return of gastric contents into the esophagus that results in a severe burning sensation under the sternum |
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Definition
| straining to pass hard, dry stools; slow movement of feces through colon |
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| Vomiting/Reverse Peristalsis |
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Definition
| peristalsis muscles move the contents of the stomach back through the esophagus and forcefully out the mouth |
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| Intestinal Gas/Flatulence |
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Definition
| production and release of gas from the lower intestinal tract |
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Definition
•Lactose maldigestion is caused by genetically determined low production of enzyme that digests lactose.
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Definition
•Proteins made of chain of amino acids
•Proteins are organic compounds containing C, H, O, and N
•N distinguishes protein from carbohydrates and fats
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Definition
•20 common amino acids needed to form all proteins in human body
•9 of these amino acids considered essential
•Other 11 amino acids nonessential
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| Four major functions of protein |
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Definition
1.Integral structural component of skeletal muscle, bone, connective tissues, organs, red blood cells, hemoglobin, hair, & nails
2.Basic substance that makes up enzymes & hormones in human body
3.Growth, maintenance & repair of protein-containing structures
4.Protein also serves as an energy source
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Term
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Definition
•Nearly all in U.S. get enough protein
•Most consume more than needed
•Recommended range of total calories:
10-35%
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Term
| Acceptable Macronutrient Distribution Range |
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Definition
•Carbohydrate 45-65% total calories
–225-325 grams for 2000 calorie diet
•Protein 10-35% total calories
–50-175 grams for 2000 calorie diet
•Fat 20-35% total calories
–44-78 grams for 2000 calorie diet
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| Food as a source of protein |
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Definition
•70% protein intake comes from meats, milk, and other animal products in U.S. diet
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| Protein as an energy source |
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Definition
•If destined for energy use, first needs nitrogen removed from individual amino acids
•Excess free nitrogen excreted in urine
•Nitrogen excretion increases need for water
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Term
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Definition
•Chain of amino acids called polypeptide
•Chains of amino acids fold up into complex shapes
•DNA directs protein synthesis and order of amino acids in chains, which determines type and function of protein formed
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Definition
•Change in shape of protein structure due to heat, light, change in pH (too acidic or basic environment), alcohol, or motion
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Definition
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•High quality proteins contain all essential amino acids
•Individual amino acids not stored in body
•If one or more essential amino acids missing in diet, proteins synthesis halted
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Definition
| deficient in one or more essential amino acids |
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Definition
•2/3 of U.S. populations’ protein sources come from animal products
•Wealth leads to meat protein intake along with consumption of fat
•High protein intake usually accompanied by higher-fat & lower-fiber intakes
•Diets adequate in protein without excess fat tend to be rich in beans & grains mixed with lean meats & low-fat dairy products
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Term
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Definition
•Protein deficiency occurs alone or with deficiency of calories & other nutrients
•Protein foods good sources of micronutrients iron, zinc, niacin, & vitamin B12
•Body protein provides energy during starvation states
•Loss of 30% body protein results in ¯ strength for breathing, susceptibility to infection, abnormal organ functions, & death
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Term
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Definition
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•Malnutrition caused by insufficient protein intake, yet adequate total caloric intake
•Gives “fat” or swollen appearance
•May develop after child weaned from breast milk or in severe alcoholics
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Term
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Definition
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•Malnutrition caused by insufficient total protein & caloric intakes
•Also called protein-energy malnutrition
•Gives “skin and bones” appearance
•Occurs among people with anorexia nervosa & diseases causing cachexia
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Term
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Definition
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•Excess protein intake causes nausea, weakness, and diarrhea; diets very high in protein result in death after several weeks
•Disease from excess protein intake termed “rabbit fever”
•High protein diets implicated in weak bones, kidney stones, cancer, heart disease, & obesity
•NAS concluded safe range for protein intake is 10-35% of total calories
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Term
| Does Protein Build Muscle? |
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Definition
•Amino acids & protein powders alone do not cause muscle growth
•Only combination of exercise & good diet build muscle mass
•Most athletes get sufficient protein from their usual diet
•May benefit from additional 15 gram daily over RDA
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Term
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Definition
•Derived primarily from plant sources
•Produced by photosynthesis: energy from the sun stored chemically as carbohydrate in plants
•Composed of organic compounds (CHO)
–carbon
–hydrogen
–oxygen
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Term
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Definition
•primary energy source
4 calories/gram
•“protein sparing” effect
•source of dietary fiber
•sweetening agent
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Term
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Definition
1.Simple sugars
2.Complex carbohydrates (starches)
3.Total fiber
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Term
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Definition
•Simple sugars are small molecules
•Two types: monosaccharides and disaccharides
•3 Monosaccharides:
–Glucose (“blood sugar” or “dextrose”)
–Fructose (“fruit sugar”)
–Galactose
•3 Disaccharides consist of two linked molecules
–Glucose + fructose = sucrose ( “table sugar”)
–Glucose + glucose = maltose (“malt sugar”)
–Glucose + galactose = lactose (“milk sugar”)
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Term
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Definition
•Immediate energy source to all cells
•Converted into glycogen (glycogenesis)
–chains of linked glucose units
–stored in:
• liver (90 grams CHO or ~360 calories)
• muscle (150 grams CHO or ~600 calories)
•Converted into fat
–adipose tissue (unlimited storage capacity)
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Term
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Definition
–functions to lower blood glucose levels
–required for glucose uptake into cells
–enhances conversion of excess glucose to glycogen (glycogenesis)
–enhances storage of excess glucose to fat in adipose tissue
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Term
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Definition
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a measure of the speed with which the carbohydrates in food are broken down to glucose (sugar) and enter the blood stream, causing a rise in blood sugar
•Some high glycemic-index foods (enter bloodstream faster):
–Glucose, white bread, baked potatoes, jelly beans
•Some low glycemic-index foods (slower impact on blood glucose):
–Fructose, xylitol, hummus, apples, all-bran cereal
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Term
| Many different types of sugar but... |
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Definition
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•All chemically similar, provide 4 calories/gram and few other nutrients
-limit to 10% of daily calorie intake
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Definition
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•Foods with simple sugars are generally poor sources of nutrients
•Simple sugars provide only calories
•Many foods high in sugars are also high in fat
•Likelihood that diets will be insufficient in vitamins and minerals increases with sugar intake
•Sweets consumption promotes tooth decay
•exposure time important variable
•“stickier” sweets more apt to promote decay
-infants who fall asleep with baby bottle
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Definition
–contain 4 calories per gram
–reduced absorption
–causes less dental caries
–may cause gas or diarrhea
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Definition
brand name=Nutrasweet
bonding of amino acids
Does not promote tooth decay
Not stable under prolonged heat |
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Definition
Sweet 'N Low (alternative, non-nutrative sweetener)
used for over a century |
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Definition
Derived from sugar
Stable in baking and cooking
Does not promote tooth decay |
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Definition
brand=Truvia
From sweet tasting leaves of the Stevia shrub |
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Term
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Definition
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•SIMPLE CARBOHYDRATES
•Monosaccarides
–glucose, fructose, galactose
•Disaccharides
–sucrose, lactose, maltose
•COMPLEX CARBOHYDRATES
•Polysaccharides
–starches, FIBER
–glycogen
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Term
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Definition
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•Fiber intake in U.S. below the amount recommended
•People get recommended amount from whole-grain breads, high-fiber cereal, and dried beans and five servings of vegetables and fruits daily
•Food sources same cooked, or raw
•Fast foods are poor sources of fiber
-not digested by human digestive enzymes
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Term
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Definition
–functional fiber
–dietary fiber
–total fiber
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Term
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Definition
•Functional fibers have beneficial functions in the body
–INSOLUBLE functional fibers:
–decrease food intake by a feeling of fullness
–reduce post-meal rises in blood glucose levels
–prevent constipation
–SOLUBLE functional fibers:
–decrease fat and cholesterol absorption
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Term
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Definition
•helps body function more efficiently
•lowers risk heart disease, colon cancer, obesity, constipation, hemorrhoids, diverticular disease
•lower blood cholesterol
•assists in blood glucose control
•25 to 40 grams fiber/day recommended
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Definition
•beans, peas, lentils, fruits, oat bran, oatmeal, barley, corn, carrots, white potatoes
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Term
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Definition
•Cellulose
•whole grains, unrefined cereals, vegetables, seeds, popcorn, nuts
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