Nutrition Exam 1 (chapters 1-3) - 9/29/22

the goals of digestion

1. break these large molecules down into smaller molecules 2. absorb the smaller molecules into the cells of the body

the four values of DRIs

1. estimated average requirement (EAR) 2. recommended dietary allowance (RDA) 3. adequate intake (AI) 4. tolerable upper intake level (UL)

gastric juices

HCl to denature proteins and activate pepsin

hunger

a basic biological urge

wellness

a multidimensional, active process by which people make choices to enhance their lives

intrinsic factor

a protein critical to the absorption of vitamin B12

appetite

a psychological desire influenced by sensory data, social, cultural, and emotional cues, and learning

organ

a sophisticated organization of tissues that performs a specific function

myplate

a visual representation of the USDA food patterns released in 2011. replaced the food pyramid graphic

a ________ diet provides enough energy, nutrients, and fiber to support a person's health

adequate

a healthful diet is...

adequate, moderate, balanced, nutrient-dense, and varied

dietary reference intakes (DRIs) identify the...

amount of a nutrient needed to prevent deficiency disease in healthy people, amount of a nutrient that may reduce the risk of chronic disease, and upper level of safety for nutrient intake

kilocalorie

amount of energy required to raise the temperature of one kg of water by one degree celsius

celiac disease

an autoimmune disease that is also considered a genetic disorder

salivary amylase

an enzyme produced by the salivary glands that begins the chemical digestion of carbohydrates

gastric lipase

an enzyme to digest fat

pepsin

an enzyme to digest protein

placebo

an imitation treatment that has no effect, given to the control group in controlled double-blind randomized clinical trials

prebiotics

are nondigestible food ingredients that stimulate the growth and/or activity of probiotic bacteria

estimated energy requirement (EER)

average dietary energy intake to maintain energy balance. based on age, gender, weight, height, and level of physical activity

conditioned taste aversion

avoidance of a food as a result of a negative experience such as an illness

a ________ diet contains the right combinations of foods to provide the proper proportions of nutrients

balanced

proteins are important for...

building cells and tissues, maintaining bones, repairing damaged tissues, regulating metabolism, and fluid balance

empty calories

calories from solid fats and/or added sugars that provide few or no nutrients

calories from fat per serving

can be used to determine if a product is relatively high in fat

serving sizes

can be used to plan appropriate amounts of food and allow for comparison among similar products

the six groups of essential nutrients found in foods

carbohydrates, vitamins, fats and oils, minerals, proteins, and water

heartburn

caused by HCl acid in the esophagus

nutrients

chemicals in foods that are critical to human growth and function

cyclic vomiting syndrome (CVS)

chronic condition involving severe nausea and vomiting that can last for hours or days

gastroesophageal reflux disease

chronic disease for which painful, persistent heartburn is the most common symptom

small intestine

chyme is releases into by the pyloric sphincter, chemical digestion continues using pancreatic enzymes and bile

probiotics

contain live microorganisms that improve the intestinal microbial balance

footnote of a nutrition facts panel

contains general dietary advice for all people, must be present on all food labels, and also compares a 2,000 calories diet with a 2,500 calories diet

nutrition facts panel

contains the nutrition information required by the FDA (label regulations began in 1973)

epiglottis

covers the opening to the trachea during swallowing

sociocultural cues and emotions

craving "comfort foods", associating foods with a location such as popcorn at the movies or hotdogs at a baseball game

percent daily values (%DV)

describes how much a serving of food contributes to the total intake of a nutrient. based on a diet of 2,000 calories per day. used to determine if a product is low or high in a particular nutrient

myplate is intended to help americans...

eat in moderation to balance calories, eat a variety of foods, consume correct proportions of the recommended food groups, personalize their eating plan, increase their physical activity, set goals for gradual improvement in their food choices and lifestyle

diseases in which diet choices are a symptom

eating disorders and frontotemporal dementia

DRIs that apply to energy specifically

estimated energy requirement (EER) and acceptable macronutrient distribution range (AMDR)

in clinical trials, an intervention's effect on a certain diseases or health condition is tested using two groups: the ____________ group and the _______ group

experimental, control

list of nutrients on a nutrition facts panel

fat (total, saturated, and trans), cholesterol, sodium, carbohydrates (sugars), protein, and some vitamins and minerals

tools for designing a healthful diet

food labels, 2020-2025 dietary guidelines for americans, the USDA food patterns and myplate graphic, and other eating plans

fats and oils

functions as an important source of energy at rest and during low-intensity exercise. composed of lipids, carbon, hydrogen, and oxygen. the best food sources are veggie oils, butter, and dairy products. provides 9 kcals per gram

carbohydrates

functions as the primary energy source for the body and brain. composed of chains of carbon, hydrogen, and oxygen. the best food sources are whole grains, veggies, and fruits

minerals

functions to assist with fluid regulation and energy production; maintain health of blood and bones; rid body of harmful by-products of metabolism. composed of single elements such as sodium, potassium, calcium, or iron. best food sources are fruits, veggies, dairy products, and meats

vitamins

functions to assist with release of macronutrients; critical to building and maintaining bone, muscle, and blood; support immune function and vision. composed of fat-soluble and water-soluble compounds. the best food sources are fruits, veggies, dairy products, and meats

water

functions to ensure proper fluid balance; assists in regulation of nerve impulses, body temperature, and muscle contractions. composed of hydrogen and oxygen. the best food sources are water, juices, soups, fruits, and veggies

proteins

functions to support tissue growth, repair, and maintenance. composed of amino acids, made up of carbon, hydrogen, oxygen, and nitrogen. best food sources are meats, dairy products, seeds, nuts, and legumes. supplies 4 kcals of energy per gram, but not usually a primary energy source

tissues

group of cells acting together to perform a common function

molecules

groups of atoms bonded in specific configurations

organ systems

groups of organs working together for a particular function

nutrition research focuses on supporting ______ and preventing and/or treating _______ diseases

health, chronic

three chronic diseases strongly associated with poor nutrition

heart disease, stroke, and diabetes

eating in restaurants often involves...

high-fat foods and large portion sizes

tolerable upper intake level (UL)

highest average daily intake level that is not likely to have adverse effects on the health of most people. consumption of a nutrient at levels above the UL is not considered safe

food allergy

hypersensitivity reaction of the immune system to a component in a food

social health

includes family, community, and social environment

occupational health

includes meaningful work or vocation

physical health

includes nutrition and physical activity

emotional health

includes positive feelings about oneself and life

spiritual health

includes spiritual values and beliefs

energy is measured in ____________ (kcal)

kilocalories

DGA recommendations for a healthful diet

limit calories from saturated fat, added sugars, and reduce sodium intake. increase consumption of nutrient dense foods

stomach

mixes, digests, and stores food

a healthful diet is ________ and contains the right amounts of foods for maintaining proper weight and nutrition

moderate

sphincters

muscles that control the passage of material from one organ to the next

phytochemicals

naturally occurring plant compounds believed to have health-promoting effects in humans

constipation

no stool passed for two or more days

a ________ _____ diet is made up of foods and beverages that supply the highest level of nutrients for the lowest number of calories

nutrient dense

macronutrients

nutrients required in relatively large amounts. they provide and energy, and are carbohydrates, fats and oils, and proteins

micronutrients

nutrients required in smaller amounts. they come from vitamins and minerals. they don't provide kilocalories

the two components of wellness

nutrition and physical activity

_______ is the primary link between poor nutrition and mortality

obesity

diseases in which nutrition plays a role

osteoarthritis and osteoporosis

wellness includes...

physical, emotional, social, occupational, and spiritual health

liver

produces bile and emulsifies fat

pancreas

produces many digestive enzymes and bicarbonate to neutralize chyme

esophagus

propels food into the stomach

adequate intake (AI)

recommended average daily intake level for a nutrient that is assumed to be adequate. based on observations and estimates from experiments. used when the RDA is not yet established: vitamin D, vitamin K, fluoride, and chromium

healthy people 2030 obesity goals

reduce the proportion of adults with obesity and the target is 36.0%

percent daily values (%DV) are based on...

reference daily intakes (RDIs) for foods with a recommended dietary allowance (RDA) value, and daily reference values (DRVs) for foods without an RDA value

peptic ulcers

regions of the GI tract that have been eroded by HCl and pepsin

the healthy people plan

revised every decade; identifies goals and objectives to reach

nutrient-deficiency diseases

scurvy and pellagra

hypothalamus

secretes hormones that stimulate or suppress the release of hormones in the pituitary gland which helps with controlling water balance, sleep, temperature, appetite, and blood pressure. region of the brain contains a cluster of nerve cells known as the feeding center and another cluster of cells known as the satiety center

chyme

semisolid product of mechanical and chemical digestion in the stomach

GI tract

series of organs arranged as a long tube through which the food passes

human microbiome

set of genes belonging to microorganisms that inhabit the human body

human genome

set of genes making up the DNA in the nucleus of a human cell

appetite is the desire to eat stimulated by...

sight, smell, and thought of food

the five components of food labels

statement of identity, net contents of the package, ingredient list, name and address of the food manufacturer, packer, or distributor, and nutrition information

gallbladder

stores bile and you can live without it

nutrigenomics

studies the interactions among genes, the environment, and nutrition

estimated average requirement (EAR)

the average daily intake level of a nutrient that will meet the needs of half of the healthy people in a particular life stage and gender group. used to determine the recommended dietary allowance (RDA) of a nutrient

recommended dietary allowance (RDA)

the average daily intake level required to meet the needs of 97-98% of healthy people in a particular life stage and gender group

diet

the kinds of foods that a person consumes

peristalsis

the muscular contractions moving food through the GI tract

food

the plants and animals that we consume

absorption

the process of taking molecules across a cell membrane and into cells of the body. mostly takes place in the duodenum, jejunum, and ileum

acceptable macronutrient distribution range (AMDR)

the range of energy intake from carbohydrate, fat, and protein associated with reduced risk of chronic disease. the range of macronutrient intake that provides adequate levels of essential nutrients

cells

the smallest unit of life

atoms

the smallest units of matter

nutrition

the study of food, including how food nourishes our bodies and how food influences our health

large intestine

undigested food components go through the ileocecal valve into here where very little digestion takes place, material is stored 12-24 hours prior to elimination, water and some nutrients are absorbed, and doesn't produce digestive enzymes

eating many different foods from the different food groups on a regular basis is ______ eating

varied

________ are classified by the way they are absorbed, transported, and stored in the body (fat-soluble, water-soluble)

vitamins

nutrition supports health and ________

wellness

mouth

where digestion begins