CH. 11 KEY TERMS
the process in which blood or lymph capillaries pick up the digested nutrients
bland diet
consists of easily digested foods that do not irritate the digestive tract
calorie controlled diets
both low calorie and high calorie diets
diabetic diet
used for patients with diabetes mellitus
fiber diets
classified as high fiber or low fiber diets
anorexia nervosa
a psychological disorder in which a person drastically reduces food intake or refuses to eat at all
BMI
a calculation that measures weight in relation to height and correlates with body fat.
carbohydrates
the major source of readily usable human energy
digestion
the process by which the body breaks down food into smaller parts, changes the food chemically
hypertension
high blood pressure
antioxidants
organic molecules that help protect the body from harmful chemicals called free radicals
bulimarexia
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.
cellulose
the fibrous, indigestible form if plant carbohydrate
essential nutrients
composed of chemical elements found in food.
lipids
organic compounds
atherosclerosis
condition in which the arteries are narrowed by the accumulation of fatty substances
bulimia
a psychological disorder in which a person alternately binges and then fasts, or refuses to eat at all
cholestrol
a sterol lipid found in body cells and animal products
fat restricted diets
low fat diets that limit fats less than 50 grams daily
liquid diets
include both clear liquids and full liquids
BMR
The rate at which the body uses energy just for maintaining its own tissue, without doing any voluntary work
calorie
the amount of heat produced during metabolism
diabetes mellitus
metabolic disease caused by an insufficient secretion or use of insulin leading to an increased level of glucose
fats
organic compounds
low cholesterol diet
restricts foods that contain cholesterol and usually limits fats to less than 50 grams