Nutrition Test 1 Notes

foods that contain bioactive components (physiological ingredients) that provide health benefits beyond their nutrient contributions

the capacity to do work. the energy in food is chemical energy. measured in calories

chemical substances obtained from food and used in the body to provide energy, structural materials, and regulating agents to support growth

carbs, lipids, proteins

not containing carbon or pertaining to living things

a substance or molecule containing carbon

vitamins and minerals

nutrients a person must obtain from food because the body cannot make them for itself in sufficient quantity, also called indispensible

most important nutrient, 60% of body

untouched group

subjects do not know what group they are a member of, control group is given placebos

both subjects and researchers do not know which subjects are in which group

being founded on fact or evidence

a set of nutrient intake values for healthy people. These values are used for planning and assessing diets

the average daily amount of a nutrient that will maintian a specific biochemical or physiological function in half the healthy people

the average daily amount of a nutrient considered adequate to meet the nknown nutrient needs of practically all healthy people.

the average daily amount of a nutrient that appears sufficient to maintain a specified criterion; a value used as a guide for nutrient intak

maximum daily amount of a nutrient that appears safe for most healthy people and beyond which there is an increased risk of adverse health e

a comprehensive analysis of a person's nutrition status that uses health, socioeconomic, drug, and diet histories

imbalanced, positive or negative, under or over nourished. any condition caused by excess or deficient food energy or nutrient intake

deficient energy or nutrients, sickness or starvation

excess energy or nutrients (obesity)

a nutrient deficiency caused by inadequate dietary intake of a nutrient

a nutrient deficiency caused by something other than inadequate intake, such as disease condition, or drug interaction that reduces absorpti

a condition or behavior associated whith an elevated frequency of a disease but not proved to be casual

risk factors that tend to continue without intervention (high blood pressure)

inactivity leads to weight gain which leads to heart disease

no certification or requirements, anyone can give themselves this title

adequacy, balance, calorie control, nutrient density, moderation, and variety

the measure of nutrients a food provides relative to the energy it provides (most nutrition for least calories)

diet planning tools that sor foods into groups based on nutrient content and then specify that people should eat certain amounts

the quantity of a food served or eaten at one meal or snack; not a standard amount

diet planning tool created for people in a medical/diseased state, used by hospitals, diets for non healthy people, grouped by nutrient cont

adding nutrients that are not naturally there

the process of stripping away nutrients from foodsj

the addition of nutrients to a specific food to replace losses that occur during processing

a grain that maintains all original nutrients and contains fiber

freely moves across membrane

must be carried across the membrane by a carrier

needs a carrier and energy is required to move a nutrient across the concentration membrane

the primary site of absorption, fingerlike projections from the folds of the small intestine

hair like projections on each cell of every villi that can trap nutrient paricles and transport them into cells (sucks up nutrients)

a closed system that carries nutrients throughout the body. has vessels, and heart pumps blood through

loosely organized system of vessels and ducts, has lymph nodes

nutrients absorbed in blood

nutrients absobed in lymph

large molecules of fat absorb into

chemical messengers whith specific targets that cause a specific reaction

a clear yellowish fluid that is similar to blood

hormone produced by cells in the duodenum wall, targets the pancreas to produce more pancreatic juice

hormone secreted by cells in the stomach wall, regulates pH

hormone produced by cells of the inestinal wall, the gallbladder releases bile and slowing of GI mobility

age, illness, exercise, nutrition, rest, state of mind

list listed by weight in descending order and used for allergies

reference values developed by the FDA specifically for the use on food labels

the percentage of daily value recommendation found in a specified serving of food for key nutrients (2000kcal diet)

statements that characterize the quanitity of a nutrient in a food, can also characterize the lack of quantity

herbal and vitamins not regulated by the FDA

the process by which food is broken down into absorbable units inpreparation for absorption

flexible muscular tube, 26 ft long, mouth to anus, has stongest muscles in the stomach

a portion; after a mouthful of food has been chewed and swallowed

the semiliquid mass of partly digested food expelled by the stomach into the duodenum

the movement of gastric muscles

wavelike muscular contractions of the GI tract that push its contents along

a periodic squeezing of paritioning of the intestine at intervals along its length by its circular muslces

the backward flow of chyme

a protein that facilitates a chemical reaction

a word ending denoting an enzyme

the addition of water to break a molecule

creates a greater surface area and emulsifies fat, produced in gallbladder

occurs in the small intestine