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Key terms, points, and digestive system secretions for the nutrition 251 course, including definitions for acute and chronic diseases, macronutrients and micronutrients, energy roles, nutrient density, diet, and phytochemicals. It also covers food choice guides, diet planning, and the makeup of a healthy diet, as well as the digestive system's anatomy and secretions.
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Key Terms: Acute Disease : A sickness that gets serious very quickly, but then goes away, such as the flu AI : Adequate Intake; insufficient research; (speculated) average intake of healthy people calorie : (notice the lowercase c) The amount of energy needed to raise one gram of water one degree Celsius Chronic Disease : A long-lasting or recurrent disease such as diabetes or arthritis DRI : Dietary Reference Intake; a system of nutritional recommendations; intended for the general public EAR : Estimated Average Requirement; research produces nutrient requirements based on gender and age EER: Estimated Energy Requirement; based on energy needed for an individual with a healthy body weight and a healthy level of physical activity Inorganic : Those atoms and molecules not containing C, H, N, or O. Kilocalorie : Commonly known as a Calorie (with a capital c); a dietary calorie; 1 kcal = 1000 cal = the amount of energy it takes to raise the temperature of 1 gram of water 1 degree Celsius Macronutrient : Nutrients that humans need in large amounts such as carbohydrates, proteins and lipids; measured in g (grams) Malnutrition : The condition that results from taking an unbalanced diet in which certain nutrients are lacking, in excess (too high an intake) ,or in the wrong proportions Metabolism : Breakdown of nutrients to provide energy or to build the body. Micronutrient : Nutrients needed in small amounts such as vitamins, minerals, and water; measured in μg (micrograms) Nutrient : A component of food necessary for the body to have for energy, building, maintaining, growing, and repairing Organic : Atoms and molecules including the elements C (carbon), H (hydrogen), N (nitrogen), and O (oxygen) Overnutrition : An excess in nutrients Phytochemical : Chemical compounds that occur naturally in plants, such as beta-carotene. RDA : Recommended Dietary Allowance; amount that needs to be consumed to assure the RDA; this value is based on EAR Risk Factor : A risk factor is a variable associated with an increased risk of disease or infection. UL : Tolerable Upper Intake Limits; amount NOT to exceed; can lead to toxicity Undernutrition : A deficiency in nutrients
Key Points A. Guides for Food Choice (Be able to list and explain 3 of these for a test)(Text, pages 3-5) a. Convenience b. Time of Day (Breakfast, Lunch, Dinner) c. Economical (because it’s cheap) d. Time (If you have time to prepare a nicer meal or just stick something in the microwave) e. Geography (Many Asian countries eat rice with every meal) f. Body type (Body Builder vs. Ballerina) g. Advertisements h. Cravings/ Personal Preference i. Traditions (Pork & Saurkraut on New Year’s Day) B. Six Basic Nutrients (Know these for test) a. Micro nutrients: i. Vitamins- aid in metabolism & energy yield; don’t directly provide energy ii. Minerals- used for structure and function (Calcium, Iron, Magnesium, etc.) iii. Water- largest body component; basis for all functions b. Macro nutrients: needed in larger amounts AND provide us with energy i. Carbohydrates- main energy source (made of glucose); also used for structure ii. Proteins- broadest function (structure, hormones, antibodies, etc.) iii. Fats/Lipids- used for structure, energy, transport of nutrients and insulation C. Roles of Nutrients in the Body (Know these) a. Energy b. Building c. Maintaining d. Growing e. Repairing D. Energy (kcal/g) a. Carbohydrate: 4 b. Protein: 4 c. Fat: 9 E. Know percentage of body made up of water & be able to calculate % based on weight in lbs. Chapter Two Key Terms
do throughout your lifetime does
F. Calorie control is important now more than ever because we expend very little energy in order to obtain it. In prehistoric days, people hunted & gathered, expending a lot of energy just to have a meal
Chapter Three Key Terms: Absorbtion: Three types: Simple diffusion, facilitated diffusion, and active transport Accessory Organs: aid in digestion; food does not pass through them (gall bladder, ) Active Transport: Body uses energy to transport a nutrient into the cell Appendix: Joins the small and large intestines Bolus : The term used for food after it has been chewed and moistened with saliva Cardiac Sphincter : aka the lower esophageal sphincter; attaches the esophagus to the stomach Chylomicron: Large fats assembled with proteins Chyme: The term used once the bolus has entered the stomach and mixed with gastric juices Colitis: Inflammation of the colon Colon: Same as the large intestine Crypts: In small intestine; secrete intestinal juices Digestion : Physical and chemical breakdown of food into nutrients for absorption Epiglottis: Flap that separates respiratory and digestive tubes when swallowing Gall Bladder: A muscular organ attached to the undersurface of the liver, in which bile is stored GERD: Gastro esophageal Reflux Disease; heartburn; chronic symptoms caused by stomach acid coming up from the stomach into the esophagus GI Flora: Beneficial bacteria and microorganisms that live in the intestinal tract GI Tract : Gastrointestinal tract; muscular, flexible; uses peristalsis; unique because it is the only life system that has access to the environment from two ends
Goblet Cells: In small intestine; secrete mucus Hepatic Portal Vein : See “Pathway of Nutrient Transport” below; know order Hepatic Vein : See “Pathway of Nutrient Transport” below; know order Large Intestine: Organ that frames the small intestine; four parts: ascending, transverse, descending, sigmoid; absorbs water and salts Lumen: the cavity or channel within a tubular structure (Esophagus, sm intestine, lg intestine) Lymphatic System: Part of the immune system is the lymphatic system which is made up of a network of conduits that carry a clear fluid called lymph. The conduits, also known as lymphatic vessels, compose a one-way system in which lymph flows only toward the heart (but does not use a pump). Lymphoid tissue is found in many organs, particularly the lymph nodes, and in the lymphoid follicles associated with the digestive system such as the tonsils. Mastication : Chewing Microvilli: Smaller projections on villi; enzymes and “pumps” Pancreas: A gland, situated near the stomach, that secretes a digestive fluid (bicarbonate) into the intestine (to neutralize the acidic chyme from stomach); also secretes the hormone insulin. Papillae: Tastebuds; receptors are strongest when young, that is why kids are picky eaters Peristalsis : the contraction of smooth muscles to propel contents through the digestive tract Pharynx: The back of the throat Probiotics: Live microorganisms thought to be healthy for the host organism; See GI Flora Pyloric Sphincter: The pyloric sphincter, or valve, is a strong ring of smooth muscle at the end of the pyloric canal and lets food pass from the stomach to the duodenum Reflux: Flowing back to where it came from Segmentation: Circular muscles in the stomach Sigmoid Colon: the part of the large intestine that is closest to the rectum and anus Small Intestine: Organ after stomach and before large intestine; 20 ft in length; divided into three parts: (know this order) duodenum, jejunum, ileum Sphincter : a circular muscle that paces the movement of contents through the digestive system Stomach: Most acidic place in the body (b/c of hydrochloric acid) with a pH of 1.5. Mucus from mouth protects stomach cells from acidity Stool: The term used once the chyme has entered the colon and water has been reabsorbed; know what it is made of (fiber, etc.) Villi: Projections on the folds of the small intestine; select/regulate nutrients absorbed; folds, villi and microvilli are all designed to increase surface area so we get the most nutrients we can Key Points
Organ or Gland Target Organ Secretion Action Salivary Glands Mouth Saliva Fluid eases swallowing; salivary enzyme breaks down some carbohydrate. Gastric Glands Stomach Gastric Juice Fluid mixes with bolus; hydrochloric acid uncoils proteins; mucus protects stomach cells.