Introduction to Nutrition 1
Digestive System Anatomy
Digestive System
Physiology
Introduction to Nutrition 1
Body composition
100
The macronutrients
What are carbohydrates, fats and proteins
100
AKA the large intestine.
What is the colon.
100
Mixture of partially digested food, water and gastric juices.
What is Chyme
100
Only macronutrient that contains nitrogen
what is Protein
100
BMI value of 18.5 - 24.99
What is normal weight
200

The organic nutrients.

What are Carbohydrates, Lipids, Proteins, vitamins


200
Increases surface area in stomach
What is the rugae
200
Emulsifies fats
What is Bile
200
Energy yielding nutrients
What are fats, proteins and carbohydrates
200
5-10% of total energy expenditure
What is the thermic effect of food
300
phospholipids, triglycerids, sterols
What are lipids
300
Site of water absorption.
What is the large intestine.
300
Activates pepsinogen.
What is HCl
300
Organ that controls hunger and thirst
What is the hypothalamus.
300
Components of energy expenditure.
What are the thermic effect of food, basic metabolism, and physical activity.
400
Estimated Average Requirement (EAR) Recommended Dietary Allowance (RDA) Adequate Intake (AI) Tolerable Upper Intake Level (UL)
What are Dietary Reference Intakes
400
Modifications of the small intestine for maximum absorption.
What are villi, microvilli, plicae circularis
400
A major digestive enzyme secreted by the stomach.
What is pepsinogen/pepsin.
400
Ranges of intakes for the energy yielding nutrients that provide adequate energy and nutrients and reduce the risk of chronic disease.
What is EER (Estimated energy requirement)
400
Components of body composition
What are bone, fat, water, muscle
500
AMDR value of 10-35%
What is the acceptable macronutrient distribution range (AMDR) for protein.
500
Intestinal lymphatic vessel responsible for lipid absorption and transport.
What is lacteal
500
Hormone that controls release of bile.
What is cholecystokinin
500
Characteristics of a nutritious diet
What are adequacy, balance, variety, moderation, calorie control.
500
Energy expended to digest, absorb, transport, metabolize and store food
What is the thermic effect of food.
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