Ch. 1 - Overview
Macronutrient that Provides 9 kcal/g
5 major food groups
What is: fruit, veg, grains, protein, dairy
What is the mouth
Pairs of monosaccharides are called
What are Disaccharides
3 fatty acids + glycerol =
What is a Triglyceride
6 major classes of nutrients
What are
carbohydrates
Protein
vitamins
minerals
lipids
water
USDA tool used to illustrated food groups
What is my plate
3 parts of small intestine in order
What is the duodenum, jejunum, ileum
glucose + fructose =
What is sucrose
Lipid that is soluble in fat and water is called a
What is a phospholipid
Energy yielding nutrients
What are:
carbohydrates
Protein
Fat
# of calories the daily value on a food label is based on
What is 2000 kcal
Enzyme that digests protein
What is pepsin
glycogen broken down into units of glucose
What is glycogenolysis
typically occurs in partially hydrogenated foods when hydrogen atoms shift around some double bonds and change the configuration
What is trans-fatty acid
Do not provide energy but facilitate the release of energy
What are vitamins
3 things to consider when planning meals
What is: traditions, access, food prep skills, health needs, preferences
Enzyme that digests fat
where most carbohydrate digestion occurs
What is the small intestine
Where lipid absorption primarily occurs
What is the small intestine
Recommendation that is sufficient for half the population
EAR - Estimated Average Requirement
Six Diet Planning Principles
What are: Adequacy, Balance, Energy Control, Nutrient Density, Moderation, Variety
•Circular and longitudinal muscles that work together to push intestinal contents along
What is peristalsis
Hormone that lowers blood glucose levels
What is insulin
Delivers cholesterol to tissues
What is LDL