| Chapter 1 An Overview of Nutrition and Health | Chapter 2 Digestion and Absorption | Chapter 3 Carbohydrates | Chapter 4 Lipids | Chapter 5 Protein + CHapter 6 Energy Balance and Body Composition |
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daily values (DVs)
A food is a high source of a nutrient if it contains more than 20% of the DV.
A set of nutrient standards designed strictly for use on food labels is called
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triglycerides
After digestion, lipids are packaged for transport as lipoproteins known as chylomicrons. Chylomicrons contain the greatest proportion of
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Provides energy
Basic unit is glucose Primary energy source for the brain and nervous system under normal conditions. Note - The stored form of glucose in the body is called: glycogen (Surplus dietary carbohydrate is first stored as this). Glycogen is stored in the liver and muscles when: excessive glucose is present in the blood.
Name two functions of carbohydrates
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height and weight
Body mass index (BMI) to assess body weight only distinguishes between...
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0.8g/kg/day
What is the RDA for protein
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Nutrient dense foods - deliver the most nutrients for the smallest number of kcalories.
Empty Calories - provide calories but few nutrients.
What is the difference between nutrient-dense foods and empty calories?
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coat and protect stomach cells from gastric juices
Mucus in the stomach serves to
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The DGA recommends keeping added sugars at 10% or less of total calories. The WHO recommends less than 5% to achieve even greater health benefits.
What are the recommendations around added sugar?
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saturated fatty acid
Note - Saturated fats are solid at room temperature. The more solid, the more saturated. A fatty acid with one double bond is described as monounsaturated.
A fatty acid with all single bonds is described as
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protein
The major digestive work in the stomach is the initial breakdown of:
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Dietary Reference Intakes are specify nutrient needs that best support the health of people in the United States and Canada. They may be used to assess dietary adequacy.
The Recommended Dietary Allowances are the foundation of these. Tolerable Upper Limits are limits set to protect consumers against excessive intakes that can pose hazards.
What are the Dietary Reference Intakes
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lymphatic system which eventually drains into the blood circulatory system.
After absorption, the water-soluble nutrients are released directly into the bloodstream. The larger fats and fat-soluble vitamins are first released into the
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Soluble: binding cholesterol and carrying it out of the body with the feces.
Soluble fiber can help reduce blood cholesterol levels by...
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Virtually unlimited amounts of body fuel can be stored by the adipose tissue.
Of all the nutrients, fat is the easiest for the body to store as fat. A good indicator of fat distribution on an individual is waist circumference. A lack of body fat can result in: infertility
Virtually unlimited amounts of body fuel can be stored by the:
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A major reason why people must have sufficient carbohydrates and fats in the diet is to prevent the breakdown of protein for energy.
A major reason why people must have sufficient carbohydrates and fats in the diet is to prevent the breakdown of
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Fat 9 calories per gram
Carbs 4 calories per gram Protein 4 calories per gram Vitamins and minerals 0 calories per gram
What are calories per gram of fat, protein, carbohydrates, vitamins and minerals
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small intestine
Notes: Villi are part of the structure of the small intestine. The microscopic hairs that cover the surface of each cell lining the small intestine are called: microvilli
The primary site of nutrient absorption is the
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fructose, glucose, and galactose.
The 3 monosaccharides include:
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Bile
Note - Bile does not contain any digestive juices.
Substance that emulsifies fat
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Essential must be supplied by the diet (9 essential) and non essential are made within the body (11 non-essential).
The basic building blocks of proteins are amino acids - there are 20 different amino acids.
What are essential and non essential amino acids?
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Fat 20-35%, carbs 45-65%, protein 10-35%
What are the Acceptable Macronutrient Distribution Ranges of fat, protein, and carbohydrates
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Prebiotics are fiber rich foods & probiotics are bacteria that colonize the gut.
What is the difference between prebiotic and probiotics?
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Insulin
The hormone that moves glucose from the blood into the cells is
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give foods a longer shelf life and alter texture
Food producers hydrogenate unsaturated fatty acids in order to:
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basal metabolism rate (BMR)
Note that the BMR slows with increasing age because lean body mass diminishes.
The energy needed to maintain life when a person is at complete digestive, physical, and emotional rest is known as...
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