Nutrition Review PDF

**[Nutrition Review]** 1. Macronutrients- Nutrients that our body needs in relatively large amount to support normal function and health. Carbs, fats, and proteins. 2. Micronutrients- Nutrients needed in relatively small amounts to support normal health and body functions. Vitamins a...

**[Nutrition Review]** 1. Macronutrients- Nutrients that our body needs in relatively large amount to support normal function and health. Carbs, fats, and proteins. 2. Micronutrients- Nutrients needed in relatively small amounts to support normal health and body functions. Vitamins and minerals such as vitamin B&C. 3. Six groups of nutrients- CARBOHYDRATES, FATS AND OILS, VITAMINS, MINERALS, WATER AND PROTIENS. 4. Nutrients- Chemicals found in foods that are critical to human growth and function. 5. Nutrients- The science that studies food and how food nourishes our body and influences our health. 6. Vitamins A, D, K&E are organic compounds that assist us in regulating our body's processes. 7. Minerals B & C are inorganic compounds substance that are not broken-down during digestion and absorption and are not destroyed by heat or light. 8. **[Estimated Average Requirement (EAR)-]** The average daily intake level estimated to meet the needs of half the people in a certain group. Scientists use it to calculate the RDA. 9. **[Recommended Dietary Allowance-]** The average daily intake level estimated to meet the needs of nearly all people in a certain group. **[AIM FOR THIS AMOUNT!!!!!]** 10. **[Adequate Intake]**- Average daily intake level assumed to be adequate. It is used when a EAR can not be determined. **[AIM FOR THIS AMOUNT IF THERE IS NO RDA!!]** 11. **[Tolerable Upper Intake Level]**- The highest average daily intake level likely to pose no health risk. Do not exceed this amount on a daily basis. 12. **[Accepted Macronutrients Distribution Range]**- The recommended range of carbohydrates, fat, and protein intake expressed as a percentage of total energy. 13. [Healthful Diet]- A diet that provides the proper combination of energy and nutrients and is adequate, moderate, balanced, and varied. 14. [Nutrients Dense Foods]- Foods that provide the most nutrients for the least amount of energy. 15. [Nutrients Density]- The relative amount of nutrients per amount of energy or number of Calories. 16. [Exchange System]- a diet planning tool in which exchanges, or portions, are organized according to the amount of carbs, protein, fat, and calories in each food. 17. [Dietary Guidelines for Americans]- a set of principle developed by the US Department of Agriculture and the US Department of Health and Human Services to assist American in designing a healthful diet and lifestyle. Update every 5 years. 18. [Healthy People 2020]- Is a health promotion and disease prevention plan for the United States. Update every 10 years. 19. [Digestion]- The process by which foods are broken down into their component molecules, either mechanically or chemically. 20. [Absorption]- The physiological process by which molecules of food are taken from the gastrointestinal tract into the circulation. 21. [Hunger]- physiological drive for food. 22. [Satiety]- a physiological sensation of fullness. 23. [Hormones]- A chemical messenger secreted into the bloodstream by one of the many glands of the body, which acts as a regular of physiological process at a site remote from the gland that secreted it. 24. [Peristalsis]- Waves of squeezing and pushing contractions that's move food in one direction through the length of GI tract. 25. [Chyme]- A semifluid mass consisting of partially digested food, water, gastric juices. 26. [Appetite]- A psychological desire to consume specific foods. **[CARBOHYDRATES]** - **Carbohydrates**- One of the three macronutrients, a compound made up of carbon, hydrogen, and oxygen, that is derived from plants and provided. - **Simple Carbs-** Also called sugar. Can be either monosaccharide such as glucose or a disaccharide. - **Complex Carbs-** a nutrient compound consisting of long chains of glucose molecules such as starch, glycogen, and fiber. - **Monosaccharide-** the simplest of carbohydrates, consisting of long chains of one sugar molecules, the most common form of which is glucose. - **Disaccharide-** A carb compound consisting of two sugar molecules joined together. - **Polysaccharide-** A complex carb consisting of long chains of glucose. **Foods containing carbohydrates- (Dairy, Milk, Yogurt, and Ice Cream)** **Fruits- Whole Fruits and fruit juice** **Grains -- breads, rice, crackers and cereal** **Legumes- beans and other plant based proteins** **Starchy veg- potatoes and corn** **Limit sugary sweets.** 27. [Insulin]- the hormone secreted by the beta cells of the pancreas in response to increased blood levels of glucose facilitates the uptake of glucose by body cells. BRINGS BLOOD SUGAR DOWN. 28. [Glucagon]- The hormone secreted by alpha cells of the pancreas in response to decreased blood levels of glucose it causes the break down of liver stores glycogen into glucose. BRINGS BLOOD SUGAR UP. 29. FIBER PREVENTS HEMORRIHOIDS, CONSTIPATION, DIVERTICULOSIS, AND MAY REDUCE THE RISK OF COLON CANCER AND HEART DISEASE. May assist with weight loss. 30. 4 Kcals per gram are in carbohydrates. 31. [Fats and Lipids]- A diverse group of organic substances that are insoluble in water, include triglycerides, Phospholipids and sterols. 32. Omega 3 fatty acids are found in foods from plants like soybean oil, canola oil, walnut, and flaxseed. 33. [What are fats and lipids?] Fats and lipids are an essential component of the homeostatic function of the human body. Lipids contribute to some of the body's most vital processes. Lipids are fatty, waxy or oily compounds that are soluble in organic solvents and insoluble in polar solvents such as water. 34. **[LIPID PANEL NUMBERS]** TOTAL BLOOD CHOLESTEROL \40mg/dl LDL-CHOLESTEROL \