Ch. 11 Nutrients and Diets - KEY TERM
Absorption
the process in which blood or lymph capillaries pick up the digested nutrients
Digestion
The breakdown of foods.
Osteoporosis
A condition in which bones become porous (full of tiny openings) and break easily; one cause is long-term deficiencies of calcium, magnesium, and vitamin D.
Bulimarexia
A psychological disorder in which a person alternately binges and then induces vomiting or uses laxatives to get rid of food that has been eaten. Physical symptoms of eating disorders include excessive weight loss, extreme weakness and fatigue, irregular heart rhythms, low blood pressure, and amenorrhea.
Cellulose
The fibrous, indigestible form of plant carbohydrate.
Anorexia Nervosa
a psychological disorder in which a person drastically reduces food intake or refuses to eat at all.
Essential Nutrients
Essential nutrients are composed of chemical elements found in food. They are used by the body to perform many different body functions.
Nutritional Status
Refers to the state or condition of one's nutrition.
Regular Diet
A regular diet is a balanced diet usually used for the patient with no dietary restrictions. At times, it has a slightly reduced calorie content.
Malnutrition
The state of poor nutrition.
Antioxidants
organic molecules that help protect the body from harmful chemicals called free radicals.
Fats
Fats provide the most concentrated form of energy but are a higher calorie option source of energy than carbohydrates. Fats also maintain body temperature by providing insulation, cushion organs and bones, aid in the absorption of fat-soluble vitamins, and provide flavor to meals. The main sources of fats include butter, margarine, oils, cream, fatty meats, cheeses, and egg yolks.
Overweight
A body weight that is 10 to 20 percent greater than the average recommended weight for a person's height, or a BMI from 25 to 29.9.
Calorie
The amount of heat produced during metabolism is the way the energy content of food is measured. This heat is measured by a unit called a calorie. The number of calories in a certain food is known as that food's caloric value.
The actual use of the nutrients by the body is called metabolism.
Atherosclerosis
condition in which arteries are narrowed by the accumulation of fatty substances.
Fiber Diets
Usually classified as high fiber or low fiber. A high-fiber diet usually provides at least 30 grams (g) of fiber without seeds or nuts. It is used to stimulate activity in the digestive tract. A low-fiber or low-residue diet containing less than 10-15 grams of fiber per day eliminates or limits foods that are high in bulk and fiber.
Peristalsis
Food is broken down by the teeth and moved through the digestive tract by a process called peristalsis, a rhythmic, wavelike motion of the muscles.
Calorie-Controlled Diets
Include both low-calorie and high-calorie diets. Low-calorie diets are frequently used for patients who are overweight. High-calorie foods are either prohibited or very limited. Examples of such foods are butter, cream, whole milk, cream soups or gravies, sweet soft drinks, alcoholic beverages, salad dressings, fatty meats, candy, and rich desserts.
Therapeutic Diets
Modifications of the normal diet and are used to improve specific health conditions.
Diabetic Diet
A diabetic diet is used for patients with diabetes mellitus. In this condition, the body does not produce enough of the hormone insulin to metabolize carbohydrates.
Hypertension
high blood pressure; may be caused by an excess amount of fat or salt in the diet; can lead to diseases of the heart, blood vessels, and kidneys.
Proteins
The basic components of all body cells. They are essential for building and repairing tissue, regulating body functions, producing antibodies that help prevent infection and diseases.
Carbohydrates
The major source of readily usable human energy. They are commonly called starches or sugars. Carbohydrates are a cheaper source of energy than proteins and fats because they are mainly produced by plants.
Wellness
A state of good health with optimal body function.