Term
| how many calories per 1 gram of alcohol? |
|
Definition
|
|
Term
| blood sugar level after a meal |
|
Definition
|
|
Term
| number two killer in the United States |
|
Definition
|
|
Term
| complex carbohydrates with many glucose molecules bonded together |
|
Definition
|
|
Term
| what does the prefix "phyto" mean? |
|
Definition
|
|
Term
| two monosaccharides chemically bonded together |
|
Definition
|
|
Term
contains NO double bonds
C - C |
|
Definition
|
|
Term
| person trained in nutrition, food science, and diet planning |
|
Definition
|
|
Term
| hormone that activates a liver enzyme to release glucose from liver glycogen into blood |
|
Definition
|
|
Term
| two essential polyunsaturated fatty acids |
|
Definition
1. Linoleic acid (Omega-6)
2. Linolenic acid (Omega-3) |
|
|
Term
glucose + fructose
common table sugar |
|
Definition
|
|
Term
| what should normal blood pressure be? |
|
Definition
|
|
Term
| how much water should you have per day? |
|
Definition
|
|
Term
| number one killer in the United States |
|
Definition
|
|
Term
| impairment of health over time resulting from either a deficiency, excess, or imbalance of nutrient intakes |
|
Definition
|
|
Term
| most metabolicly active organ |
|
Definition
|
|
Term
| fasting bloog sugar level |
|
Definition
|
|
Term
|
Definition
|
|
Term
| how many calories per 1 gram of carbohydrate |
|
Definition
|
|
Term
| full complement of genetic material in chromosomes of a cell |
|
Definition
|
|
Term
new science of studying how nutrients affect gene activity and how genes affect the activities of nutrients in the body
*also known as "molecular nutrition" and "nutrigenomics" |
|
Definition
|
|
Term
| how do you calculate healthy body weight? |
|
Definition
| 100lbs + 5lbs per inch over 5ft |
|
|
Term
| how many servings of fruits and vegetables should you have daily? |
|
Definition
|
|
Term
| what is the proper temperature to store food? |
|
Definition
| less than 40 degrees F or greater than 140 degrees F |
|
|
Term
| bond to fat and keep it there |
|
Definition
|
|
Term
| nutrients that the body cannot make a sufficient amount of from other raw materials |
|
Definition
|
|
Term
| how many essential amino acids are there? |
|
Definition
|
|
Term
| where does protein chemical digestion begin? |
|
Definition
|
|
Term
|
Definition
1. sweet
2. sour
3. bitter
4. salty
5. savory |
|
|
Term
| food is in mouth for how long? |
|
Definition
|
|
Term
single sugars
examples: glucose and fructose |
|
Definition
|
|
Term
| sweetest naturally occurring monosaccharide |
|
Definition
|
|
Term
|
Definition
|
|
Term
| shaped like an apple with weight above waist |
|
Definition
|
|
Term
| body weight conversion from lbs to kg |
|
Definition
| lbs divided by 2.2 equals kg |
|
|
Term
| how much cholesterol does the body make daily in liver cells? |
|
Definition
|
|
Term
| fluid that moves from blood into tissues |
|
Definition
|
|
Term
| food is mixed with saliva to ease swallowing |
|
Definition
|
|
Term
| who discovered that people who were on Vitamin C did not have alot of colds? |
|
Definition
|
|
Term
| catabolic breakdown of foods into their individual parts or nutrients |
|
Definition
|
|
Term
|
Definition
|
|
Term
| food is in the stomach for how long? |
|
Definition
|
|
Term
| how often do cells in the lining of the small intestine replace themselves? |
|
Definition
|
|
Term
| how many calories per 1 gram of protein |
|
Definition
|
|
Term
|
Definition
|
|
Term
| 4 stages of coronary heart disease |
|
Definition
1. bad diet
2. abnormal serum lipids
3. atherosclerosis
4. blocked circulation |
|
|
Term
|
Definition
|
|
Term
| fat digestion begins where? |
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
| shaped like a pear with weight below waist |
|
Definition
|
|
Term
| made from fat and used in baking only |
|
Definition
|
|
Term
| nutrient goals for individuals meeting the needs of all people |
|
Definition
| Recommended Dietary Allowances |
|
|
Term
| body's three main fluid compartments |
|
Definition
1. blood
2. lymph
3. intracellular fluid |
|
|
Term
| 7 things proper nutrition is needed for |
|
Definition
1. cell & organ growth/function
2. reproduction
3. growth
4. body tissue maintenance
5. muscle activity
6. strong immune system
7. repair body damage |
|
|
Term
| artificial fat made from sucrose and fatty acids |
|
Definition
|
|
Term
| provide instructions for making structural components that cells need to survive |
|
Definition
|
|
Term
| 3 sources of glucose in the liver |
|
Definition
1. fructose
2. galactose
3. lactic acid |
|
|
Term
| what term describes glucose going into the urine after blood glucose reaches 160-180 |
|
Definition
|
|
Term
| what kind of fat is animal fat |
|
Definition
|
|
Term
| what constitutes a high fiber diet? |
|
Definition
|
|
Term
| 2 or all 3 fatty acids bonded to glycerol are different |
|
Definition
|
|
Term
| what are the 4 essential nutrients? |
|
Definition
|
|
Term
| normal pH range in the body |
|
Definition
|
|
Term
| hormone secreted from pyloric end of stomach which stimulates secretion of gastric juices by cells lining the stomach |
|
Definition
|
|
Term
| what kind of cells will kill or inactivate cells |
|
Definition
|
|
Term
| secretes hydrochloric acid |
|
Definition
|
|
Term
| part of the small intestine closest to the stomach where bile is dumped |
|
Definition
|
|
Term
|
Definition
|
|
Term
| what are the 4 parts of digestion in the small intestine? |
|
Definition
1. pyloric sphincter
2. duodenum
3. jejunum
4. lleum |
|
|
Term
| a glycoprotein in saliva that lubricates food |
|
Definition
|
|
Term
| secreted by salivary glands, first digestive enzyme put to use |
|
Definition
|
|
Term
| monosaccharide from plants |
|
Definition
|
|
Term
|
Definition
body weight in lbs x 703
divide by height in inches
divide by height in inches again |
|
|
Term
| normal blood sugar after a meal |
|
Definition
|
|
Term
|
Definition
|
|
Term
| middle section of small intestine that absorbs most calcium |
|
Definition
|
|
Term
| plant fat that has been altered |
|
Definition
|
|
Term
| breaking of bonds to release engergy |
|
Definition
|
|
Term
glucose + galactose
(only in milk products) |
|
Definition
|
|
Term
| addition of any nutrients to a food |
|
Definition
|
|
Term
contain two or more double bonds in a molecule
C=C=C |
|
Definition
| polyunsaturated fatty acids |
|
|
Term
| storage form of excess glucose in humans |
|
Definition
|
|
Term
| average daily nutrient intake estimated to meet needs of half of healthy people |
|
Definition
| Estimated Average Requirements |
|
|
Term
| 5 principles of a nutritious diet |
|
Definition
1. Adequacy
2. Balance
3. Variety
4. Calorie Control
5. Moderation |
|
|
Term
| your food provides enough nutrients daily |
|
Definition
|
|
Term
| don't overemphasize one type of food in your diet |
|
Definition
|
|
Term
| the types of food you eat differs regularly |
|
Definition
|
|
Term
| only eat enough calories to keep a healthy weight |
|
Definition
|
|
Term
| don't eat a lot of healthy foods and watch portion sizes |
|
Definition
|
|
Term
| highest average daily nutrient intake level that is likely to pose no risk |
|
Definition
| Tolerable Upper Intake Levels |
|
|
Term
| set of 4 lists of nutrient values to plan and assess diets |
|
Definition
| Dietary Reference Intakes |
|
|
Term
| what serving of calories from fat makes a healthy food |
|
Definition
|
|
Term
| labels must state what 3 nutrient percentages |
|
Definition
1. Vitamin A
2. Vitamin C
3. Calcium |
|
|
Term
| nutrient goals based on healthy people |
|
Definition
|
|
Term
| food is in large intestine for how long |
|
Definition
|
|
Term
|
Definition
1. carbohydrates
2. fats
3. proteins
4. vitamins
5. minerals
6. water |
|
|
Term
| microorganisms found in/added to fermented foods |
|
Definition
|
|
Term
| storage form of excess glucose from plants |
|
Definition
|
|
Term
| 4 carbohydrate categories |
|
Definition
1. simple sugars
2. starches
3. glycogen
4. fiber |
|
|
Term
| primary source of energy for brain and nervous system |
|
Definition
|
|
Term
| part of the small intestine that is closest to the large intestine that absorbs nutrients |
|
Definition
|
|
Term
|
Definition
|
|
Term
| amount of energy per gram of food |
|
Definition
|
|
Term
| 3 carbon molecule to which 2 fatty acids bond |
|
Definition
|
|
Term
|
Definition
1. total fat
2. cholesterol
3. sodium
4. carbohydrates
5. protein |
|
|
Term
contains one double bond
C=C |
|
Definition
| monounsaturated fatty acids |
|
|
Term
| values for carbs, fats, and protein as percentages of daily caloric intake |
|
Definition
| Acceptance Macronutrient Distribution Ranges |
|
|
Term
| refers to the 5 nutrients that are added back to refined grains |
|
Definition
|
|
Term
| one serving of a food provides a higher amount of one or more essential nutrients with a smaller amount of calories per serving |
|
Definition
|
|
Term
| function of essential fatty acids |
|
Definition
| protect against water loss |
|
|
Term
| large molecules consisting of interconnected rings of carbon atoms with side chains of carbon, hydrogen, and oxygen |
|
Definition
|
|
Term
| beginning of build up of plaque |
|
Definition
|
|
Term
glucose + glucose
(from digestion of starch) |
|
Definition
|
|
Term
| energy is used to make bonds |
|
Definition
|
|
Term
| uses water to break bonds |
|
Definition
|
|
Term
| made by throid gland and increasded absorption rate of dietary glucose as well as controls metabolism |
|
Definition
|
|
Term
| these defend your body against infection and disease |
|
Definition
|
|
Term
| attack and digest intruding antigens |
|
Definition
|
|
Term
| 5 things nutrition labels contain |
|
Definition
1. serving size
2. servings per container
3. nutrient amounts
4. calories and calories from fat
5. ingredients |
|
|
Term
| seek to destroy fungi, viruses, parasites, bacteria, and cancer cells |
|
Definition
|
|
Term
|
Definition
|
|
Term
| breaking food into small pieces |
|
Definition
|
|
Term
| professional organization of dietitians in the United States |
|
Definition
| American Dietetic Association |
|
|
Term
| how many calories per 1 gram of lipids |
|
Definition
|
|
Term
| intake of solids and liquids via the mouth |
|
Definition
|
|
Term
| movement of dietary nutrients from GI tract to circulation |
|
Definition
|
|
Term
| movement of nutrients through body fluid compartments to cells in the body |
|
Definition
| transportation of nutrients |
|
|
Term
| provision of oxygen from the lungs to cells by erythrocytes for breakdown of food and removal of waste |
|
Definition
|
|
Term
| oxidation of energy nutrients in cells to create ATP |
|
Definition
| metabolism of energy nutrients |
|
|
Term
| food is in the small intestine for how long |
|
Definition
|
|
Term
| 5 things labels must state |
|
Definition
1. common name
2. name and address of maker
3. net contents in weight
4. nutrient contents
5. ingredients in descending order by weight |
|
|
