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