Introduction to Nutrition
Six classes of nutrients:
carbohydrates, proteins, fats, vitamins,
minerals, and water
3 Key principles of healthy eating:
Balance
Variety
Moderation
What are the three segments of the small intestine?
duodenum, jejunum, and ileum
Most desirable form of energy for the body?
Carbohydrates
This type of fat is the most common fat in food and in our body.
Triglyceride
Essential vitamins and minerals required by the body in small amounts.
Micronutrients
Provide information about nutrients in a food.
Nutrition Facts Panel (food label)
Once food passes the epiglottis, it moves into the esophagus and is now called a?
Bolus
Two categories of carbohydrates based on the number of units joined together?
Simple
Complex
There are three main types of lipids found in foods and in the body:
Triglycerides , phospholipids, and sterols
Nutrients required in large amounts for energy, growth, and bodily functions.
Macronutrients
Average amount of a nutrient that meets the needs of nearly all individuals (97 to 98 percent)
*This is the value we use most frequently*
Recommended Dietary Allowance (RDA)
What type of digestion occurs in the mouth?
Both mechanical and chemical digestion begin in the mouth
Human lack digestive enzyme needed to break down ______?
Fiber
Phospholipids can also act as an ____________; this mixes fats with water.
Emulsifier
What is the Obesity paradox?
malnutrition + overweight/obesity
Tolerable Upper Intake Level (UL) provides:
Highest amount of nutrient that is unlikely to cause harm (toxicity) if consumed daily
Most often occurs by taking a nutrition supplement (not by eating food)
What is Peristalsis?
wave-like squeezing and relaxing of muscles that pushes food and liquid through the digestive system, like how toothpaste moves out of a tube when you squeeze it.
The state at which fat is the primary energy source for the body?
Ketosis
There are three main types of fatty acids:
Name them.
Saturated fatty acid
Unsaturated fatty acid
Trans fatty acid
Provides advice on what to eat and drink to meet nutrient needs, promote health, and prevent disease.
The Dietary Guidelines for Americans
What do the Dietary Reference Intakes (DRIs) provide:
provide nutrition recommendations.
• Estimated Adequate Requirement, Recommended Dietary Allowance,Adequate Intake, Tolerable Upper Limit, and Acceptable MacronutrientDistribution Range (AMDR), Estimated Energy Requirement
What does the Gastrointestinal tract consists of (name the parts):
•Mouth
•Esophagus
•Stomach
•Small and large intestines
•Accessory organs: pancreas, liver, gallbladder
Grains: important staple and source of nutrition.
What are the three edible parts:
bran, endosperm, germ
These are 2 types of cholesterol in the body.
High density lipoprotein (HDL) – “good cholesterol”
• Low density lipoprotein (LDL) – “bad cholesterol”