Ch. 11 Nutrients and Diets Key TERMS
A psychological disorder in which a person drastically reduces food intake or refuses to eat at all
Anorexia
consists of low-fiber, low-fat, and non-spicy foods that are easy to digest, designed to reduce irritation of the gastrointestinal/digestive tract
Bland diet
The fibrous, indigestible form of plant carbohydrate, it is important because it provides bulk in the digestive tract and causes regular bowel movements
Cellulose
focuses on managing blood sugar through a balanced intake of nutrient-dense, fiber-rich foods while limiting added sugars, refined carbs, and unhealthy fats
Diabetic diet
rich in whole grains, fruits, vegetables, beans, and nuts, is crucial for digestive health, heart health, and blood sugar regulation
Fiber diets
condition in which arteries are narrowed by the accumulation of fatty substances on their inner surfaces; thought to be caused by a diet high in saturated fats and cholesterol; can lead to heart attack or stroke
Atherosclerosis
a calculation that measures weight in relation to height and correlates this with body fat. It is determined by dividing a person's weight in kilograms by height in meters squared
Body mass index (BMI)
metabolic disease caused by an insufficient secretion or use of insulin leading to an increased level of glucose in the blood
Diabetes mellitus
The process by which the body breaks down food into smaller parts, changes the food chemically, and moves the food through the digestive system, there are two types: mechanical and chemical
Digestion
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
Hypertension
Some vitamins are this, organic molecules that help protect the body from harmful chemicals called free radicles, they deactivate the free radicals and prevent them from damaging body cells, main _______ vitamins are vitamins A,C, and E.
Antioxidants
a psychological disorder in which a person alternately binges and then induces vomiting or uses laxatives to get rid of the food that has been eaten
Bulimarexia
A sterol lipid found in body cells and animal products. It is used in the production of steroid hormones, vitamin D, and bile acids. A component of cell membranes, it is synthesized (manufactured) by the liver, transported in the bloodstream
Cholesterol
are composed of chemical elements found in food, they are used by the body to perform many different body functions; divided into six groups
Essential nutrients
commonly called fats and oils, are organic compounds, three of the most common lipids found in both food and the human body are triglycerides, phospholipids, and sterols
Lipid
The process in which blood or lymph capillaries pick up the digested nutrients. The nutrients are then carried by the circulatory system to every cell in the body. Most of the occurs in the small intestine but some vitamins go through this in the large intestine
Absorption
A psychological disorder in which a person alternately binges (eats excessively) and then fasts, or refuses to eat at all; in some cases, a person will exercise excessively after binging
Bulimia
the major source of readily usable human energy, commonly called starches or sugars, are a cheaper source of energy than proteins and fats because they are mainly produced by plants. They are made of carbon, hydrogen, and oxygen, main sources are breads, cereals, pastas, potatoes, etc., provide heat and energy, supply fiber for good digestion and elimination
Carbohydrates
limits total daily fat intake to less than 30% of total calories (or roughly less than 50 grams per day) to manage conditions like gallbladder, liver, or pancreatic diseases, and to manage hyperlipidemia
Fat-restricted diets
focuses on reducing saturated and trans fats while increasing soluble fiber, healthy unsaturated fats, and plant-based foods to lower LDL ("bad") cholesterol
Low-cholesterol diet
The rate at which the body uses energy just for maintaining its own tissue, without doing any voluntary work, is called this. The body needs energy continuously, so it stores some nutrients for future use.
Basal metabolic rate
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 this. The number of these in a certain food is known as the food’s caloric value
Calorie
typically ranging from 1,000–1,500 kcal/day for women and 1,200–1,800 kcal/day for men, facilitate weight loss by creating a sustainable energy deficit. Key strategies include reducing portion sizes, minimizing sugary drinks, and prioritizing nutrient-dense foods like fruits, vegetables, and lean proteins to ensure satiety while reducing total energy intake
Calorie-controlled diets
Organic compounds, provide the most concentrated form of energy but are a higher calorie option source of energy than carbohydrates. Also maintain body temperature by providing insulation, cushion organs and bones, aid in the absorption of fat-soluble vitamins, and provide flavor to meals, also classified as saturated or polyunsaturated
Fats
consuming only liquids or foods that turn liquid at room temperature (e.g., broth, smoothies, ice cream), typically used for short-term medical prep, post-surgery recovery, or swallowing issues, rather than long-term weight loss. They are divided into clear (transparent) and full (including dairy/smoothies) diets, which can be low in fiber and nutrients
Liquid diets