Ch. 11 Nutrients and Diets
absorption
the process in which blood or lymph capillaries pick up the digested nutrients
consists of easily digested food that do not irritate the digestive tract
calorie-controlled diets
include both low-calorie and high-calorie diets
diabetic diet
used for patients with diabetes mellitus
fiber diets
usually classified as high fiber or low fiber, used to stimulate activity in the digestive tract or for patients who have digestive and rectal issues
anorexia nervosa
commonly called anorexia, a psychological disorder in which a person drastically reduces food intake or refuses to eat at all
body mass index (BMI)
a calculation that measure weight in relation to height and correlates this 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 food chemically, and moves food through the digestive system
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
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 food that has been eaten
cellulose
the fibrous, indigestible form of plant carbohydrates
essential nutrients
composed of chemical elements found in food
lipids
commonly called fats and oils, organic compounds
atherosclerosis
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
bulimia
a psychological disorder in which a person alternately binges and then fasts, or refuses to eat at all; in some cases, a person will exercise excessively after binging
cholesterol
a sterol lipid found in body cells and animal products
fat-restricted diets
usually limits fats to less than 50 grams daily
liquid diets
both clear liquids and full liquids, both are nutritionally inadequate and should be used only for short periods of time
basal metabolic rate
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 is the way the energy content of food is measured, this heat is measured by calories
diabetes mellitus
metabolic disease caused by an insufficient secretion or use of insulin leading to an increased level of glucose in the blood
fats
organic compounds
low-cholesterol diets
restricts food that contain cholesterol and usually limits fats to less than 50 grams daily