Term
| what are the six major classes of nutrients |
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Definition
| vitamins, water minerals carbs fats and proteins |
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Term
| break up the six classes of nutrients into organic and inorganic categories |
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Definition
organic-carbs, fat protein vitamins
inorganic-minerals and water |
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Term
| which are the energy yielding nutrients |
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Definition
|
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Term
| what do vitamins water and minerals do |
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Definition
| facilitate reactions in the body |
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Term
| define the science of nutrition |
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Definition
| the study of the nutrients and other substances in foods and the bodies handling of them |
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Term
| what are the foundation sciences of nutrition |
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Definition
| biology biochemistry and physiology |
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Term
| identify methods for assessing nutrient status |
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Definition
| historical info, anthropometric measurements, physical exam and lab tests |
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Term
| what are the ten leading causes of death in the US |
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Definition
| heart disease, cancer, stroke, chronic lung disease, accidents, diabetes mellitus, pneumonia/influenza, alzeimers disease, kidney disease, and blood infections |
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Term
| what are the diet planning principles as they as apply to food selections |
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Definition
| adequacy, balance, kcalorie (energy)control, nutrient desity, moderation, variety |
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Term
| what are the ten dietary guidelines for americans |
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Definition
| aim for a healthy weight, be physically active every day, let the pyramid guide your food choices, choose a variety of grains daily, choose a variety of fruits and vegetables daily, keep foods safe to eat, low in cholesterol and moderate in total fat, intake of sugar, less salt, alcoholic beverages to a minimum |
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Term
| what is the main goal for healthy people 2010 |
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Definition
| focus on improving the quality of life and eliminating disparity in health among racial and ethnic groups |
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Term
| what are the food group plans (11) |
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Definition
| daily food guide, notable nutrients, miscellaneous foods, mixtures of foods, nutrient density, recommended servings, serving sizes, food guide pyramid, vegetarian food guide, ethnic food choices, and perceptions vs actual intakes |
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Term
| what is the function of exchange list |
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Definition
| help in achieving kcal control and moderation (originally for diabetics) |
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Term
| what are the four components of the food label |
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Definition
| ingredients, serving sizes, nutrition facts and daily values |
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Term
| what is the difference between the food guide pyramid for meat eaters, vegetarians and vegans |
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Definition
| vegetarians have the meat section replaced with legumes and soy products, the vegan one also has the dairy section replaced with fortified dairy replacements Like soy milk |
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Term
| how does the healthy eating index work |
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Definition
| awards ten points per category for a total of 100 points. (categories are: total fat, saturated fat, cholesterol, sodium, variety, grains, vegetables/fruits, dairy, meat, and fats/oils |
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Term
| exchange lists sort food according to |
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Definition
| thier energy nutrient content |
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Term
|
Definition
|
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Term
|
Definition
|
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Term
| provides calories and carries vitamins |
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Definition
|
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Term
| activates chemical reactions |
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Definition
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|
Term
| nutrient needed in the greatest quantity |
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Definition
|
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Term
| what is the primary energy source for the brain |
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Definition
|
|
Term
| how does the body store glucose |
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Definition
|
|
Term
| what are simple carbohydrates |
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Definition
| sugars (monosaccharides and disaccharides) |
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|
Term
| what are six examples of simple carbs |
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Definition
| glucose, fructose, galactose, maltose, sucrose and lactose |
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|
Term
|
Definition
| starches (polysaccharides) |
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|
Term
| three examples of complex carbs |
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Definition
| glycogen, starch and fibers |
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Term
| what is the component present in all disaccharides |
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Definition
|
|
Term
| what is the chemical reactions needed to make a disaccharide |
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Definition
| condensation (an anabolic reaction that also produces and water molecule) |
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Term
| what disaccharide is common in milk sugar |
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Definition
|
|
Term
| what is the sweetest disaccharide |
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Definition
|
|
Term
| what foods naturally contain fructose |
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Definition
|
|
Term
|
Definition
|
|
Term
| what is the richest source of starch |
|
Definition
|
|
Term
| what is the primary goal of carb digestion |
|
Definition
| to dismantle them into smaller molecuels (glucose) that the body can absorb and use |
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|
Term
|
Definition
|
|
Term
| enzyme that breaks down the starch |
|
Definition
| amylase (salivary and pancreatic) |
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|
Term
| what happens to the starch in the stomach t |
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Definition
| the bolus is mixed with stomach acid and other protein digesting enzymes which inactivate the salivary amylase (fibers linger in the stomach and delay stomach emptying) |
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|
Term
| most carb digetstion occurs in the |
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Definition
|
|
Term
| which enzyme is released into the small intestine |
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Definition
|
|
Term
| name the enzymes that break down maltose, lactose, and sucrose |
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Definition
| maltase, lactase and sucrase |
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|
Term
| what do disaccharides provide the body with |
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Definition
|
|
Term
| what organ is responsible for converting fructose and galactose into glucose |
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Definition
|
|
Term
| what is the function of resistance starch |
|
Definition
| fiber, which attracts water to the intestine, softening the stool for excretion |
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|
Term
| where does most nutrient absoption happen |
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Definition
|
|
Term
| people who are lactose intolerant lack what enzyme |
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Definition
|
|
Term
| what percentage of adults maintain enough lactase to continue digesting lactose normally throughout adulthood |
|
Definition
|
|
Term
| what are the symptoms of lactose intolerance |
|
Definition
| bloating, gas, diarrhea, abdominal pain |
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|
Term
|
Definition
| lactose stays in the intestines undigested. it attracts water which gives you dirrhea and also is food for bacteria, which release gas and acid |
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|
Term
| what populations have the lowest incidence of lactose intolerance? |
|
Definition
| scandinavians and N. europeans |
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|
Term
|
Definition
| native americans and SE asian |
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|
Term
| how does the liver respond when the glucose levels are high |
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Definition
| links excess glucose by condensation reactions into glycogen |
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|
Term
| how does the liver respond when glucose levels are low |
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Definition
| dismantles glycogen by hydrolysis reactions into glucose which is then released into the bloodstream |
|
|
Term
| where and in what amounts in glycogen stored |
|
Definition
| one third in your liver cells, the rest in muscle cells |
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|
Term
|
Definition
| the conversion of protein to glucose |
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|
Term
|
Definition
| the role of carbs that prevents the breakdown of protein into glucose |
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|
Term
| under what circumstances are ketone bodies made |
|
Definition
| when there are less carbs providing glucose to meet the bodies needs (starvation) |
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|
Term
| how much carb is needed to prevent ketosis |
|
Definition
|
|
Term
| what happens to carbs that aren't used immediately and aren't converted into glycogen |
|
Definition
| liver breaks it into smaller molecules and puts them together into a more permenant energy storage-fats |
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Term
|
Definition
| the body must maintain blood glucose levels within limits that premit cells to nourish themselves |
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|
Term
| when glucose levels are low you feel |
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Definition
|
|
Term
| when glucose levels are high you feel |
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Definition
|
|
Term
| two hormones that regulate blood glucose levels |
|
Definition
|
|
Term
|
Definition
| insulin contacts the receptors on the bodys other cells. the receptors respond by ushering glucose from the blood into the cells |
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|
Term
|
Definition
| glucagon signals liver to dismantle glycogen stores and release glucose into bloodstream |
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|
Term
| what role does epinenephrone play in blood glucose levels |
|
Definition
| hormone that calls glucose form the liver during a fight or flight response |
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|
Term
| what are two condtitions that occur when glucose regulation fails |
|
Definition
| diabetes (type one and two) |
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|
Term
|
Definition
| pancreas doesn't produce insulin |
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|
Term
|
Definition
| cells no longer respond and don't release insulin |
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|
Term
|
Definition
| blood glucose levels drop dramaticall (usually a result of poorly managed diabetes) |
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|
Term
| the glycemic response is based on |
|
Definition
| how quickly glucose is absorbed after eating, how high blood glucose levels rise, how quickly it returns to normal |
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|
Term
| desirable glucose response |
|
Definition
| low (slow absorption, modest rise, smooth return to normal) |
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|
Term
|
Definition
| high (fat absorption,surge in glucose levels and an overreaction that plunges glucose below normal) |
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|
Term
| what are the two bases for controvery over the glycemic index |
|
Definition
| not enough scientific evidence and its not on food labels |
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|
Term
| two ways sugar is detrimental to your health |
|
Definition
| contributes to nutrient deficientcy and tooth decay |
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|
Term
| does too much sugar cause obesity |
|
Definition
| not directly, although excess energy intake does |
|
|
Term
| does sugar increase chance of heart disease |
|
Definition
| only in people who produce too much insulin, leading to an increase in fat |
|
|
Term
| does sugar cause hyperactivity |
|
Definition
|
|
Term
| does sugar cause cravings and addictions |
|
Definition
| maybe, it raises the levels of sertonin in your brain, which elevates your mood |
|
|
Term
| how much sugar is recommended per day |
|
Definition
| 500 kcals/125 grams (no more than 25% of total) |
|
|
Term
| how much added sugar do americans eat per day/year |
|
Definition
| 105 pounds per year/30 t per day |
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