Nutrition 1 Chabot College
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Nutrients
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Components of food. Water, carbohydrates, fat, protein, vitamins and minerals
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Essential nutrients
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Nutrients the body cannot make. Nutrients that must be obtained from food
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Energy-yielding nutrients
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Nutrients the body can use for energy. Carbs, fat and protein
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Food
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Any substance the body can take in and assimilate. Enabling it to stay alive and grow
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Diet
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Foods a person usually eats or drinks
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Malnutrition
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Any condition caused by excess or deficient food energy or nutrient intake or imbalance of nutrients
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Energy
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The capacity to do work.
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Calories
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Units of energy.
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Organic
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Carbon containing. Carbohydrates, fat, protein and vitamins.
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Phytochemicals
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Compounds in plants that confer color, taste and other characteristics.
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Legumes
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Beans, peas and lentils
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Nutrient Density
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A measure of nutrients provided per calorie of food
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5 characteristics of a healthy diet
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Variety, Moderation, Calorie Control, Balance and Adequacy
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Major diet-related diseases
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Heart disease, Cancer, Strokes and Diabetes mellitus
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Why can't we survive on supplements alone
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Food conveys emotional satisfaction and hormonal stimuli and food contains phytochemicals
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Who are nutrition experts?
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Registered Dietician
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UL's
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Tolerable upper intake levels
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RDA
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recommended dietary allowance
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AI
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Adequate Intakes
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AMDR
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Acceptable Macro-nutrient Distribution Ranges
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Lactose intolerance
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Inability to digest milk sugar (lactose)
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Simple Carbs
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Monosaccharides (glucose, fructose, galactose) and disaccharides (Lactose, maltose, sucrose)
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Complex Carbs
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Polysaccharides (starch, glycogen, fiber)
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Starch
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Plants storage form of glucose
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Glycogen
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Animals storage form of glucose
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Dietary guidelines for Americans
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-Balance calories -Increase intake of certain nutrient dense food -reduce intake of certain food/components -build a healthy eating pattern
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Eat more
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Fruit, veg, fish/seafood, whole grain, fat free or low fat milk products
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Eat less
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Refined grains, solid fats, added sugar and salt
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Whole grains are
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A grain that contains all of its contents (bran, germ and endosperm)
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Food label requirements
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-common name of product -name/address of manufacturer, packer and distributor -net contents of package -nutrient content of product -ingredients in order from most to least -essential warnings i.e. Allergies
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Bottom of food pyramid
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Carbs
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Food pyramid, most protein?
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Meat group
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Food pyramid, most vitamins and minerals?
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Veggies
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Food pyramid, most saturated fat?
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Dairy area
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Enzyme
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Working proteins that speed up a chemical reaction
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Tissues
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A system of cells that have joined together to do a task
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Organs
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A system of tissues that join to do a function
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Body system
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System of organs that group together to serve a specific function i.e. Digestive system
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Organization levels of cells
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-cells -tissues -organs -body systems -organisms
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Arteries
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Carry oxygenated blood
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Veins
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Carry blood with no oxygen and the remaining co2
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Capillaries
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Weblike blood vessels that connect arteries to veins and permit transfer of material between blood and tissues
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Extra cellular fluid
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Fluids living outside the cell
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Intracellular fluid
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Fluids living inside the cell
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Organs of the CV system?
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Heart, aorta, arteries, blood capillaries and veins
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Organs of the hormonal system
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Hypothalamus, pituitary, thyroid, parathyroid, adrenals, pineal body, reproductive organs
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Organs of the nervous system
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Brain and spinal cord, peripheral nerves
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Organs of the immune system
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Thymus, spleen, tonsils, lymph nodes and appendix
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Organs of digestive system
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Stomach, intestines, oral cavity
