Docsity
Log inSign up
Docsity
Prepare for your exams
Prepare for your exams

Study with the several resources on Docsity

Earn points to download
Earn points to download

Earn points by helping other students or get them with a premium plan

Guidelines and tips
Guidelines and tips
Sell on Docsity
Sell on Docsity
Log inSign up

Prepare for your exams

Study with the several resources on Docsity

Find documents

Prepare for your exams with the study notes shared by other students like you on Docsity

Search Store documents

The best documents sold by students who completed their studies

Search through all study resources
Docsity AINEW

Summarize your documents, ask them questions, convert them into quizzes and concept maps

Explore questions

Clear up your doubts by reading the answers to questions asked by your fellow students

Earn points to download

Earn points by helping other students or get them with a premium plan

Share documents
download point icon20 Points

For each uploaded document

Answer questions
download point icon5 Points

For each given answer (max 1 per day)

All the ways to get free points
Get points immediately

Choose a premium plan with all the points you need

Study Opportunities

Choose your next study program

Get in touch with the best universities in the world. Search through thousands of universities and official partners

Community

Ask the community

Ask the community for help and clear up your study doubts

University Rankings

Discover the best universities in your country according to Docsity users

Free resources

Our save-the-student-ebooks!

Download our free guides on studying techniques, anxiety management strategies, and thesis advice from Docsity tutors

From our blog

Exams and Study
Go to the blog

Nutrition 251 Review: Key Terms, Points, and Digestive System Secretions, Study notes of Dietetics

Pennsylvania State University - Mont AltoDietetics

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.

Typology: Study notes

2010/2011

Uploaded on 02/04/2011

bjh5199
bjh5199 🇺🇸

7 documents

1 / 6

Toggle sidebar

This page cannot be seen from the preview

Don't miss anything!

bg1
P a g e | 1
** Focus on highlighted terms and ideas for the test **
Nutrition 251 Review
Chapter One
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
pf3
pf4
pf5

Partial preview of the text

Download Nutrition 251 Review: Key Terms, Points, and Digestive System Secretions and more Study notes Dietetics in PDF only on Docsity!

** Focus on highlighted terms and ideas for the test **

Nutrition 251 Review

Chapter One

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

 Nutrient Density: How nutritious something is for you vs. the number of calories it has

 Diet: Human consumption, not “dieting” like cutting calories

 Phytochemicals: any of various bioactive chemical

compounds found in plants, as antioxidants, considered to bebeneficial to human health

D. Food Labels

a. Ingredients are listed in descending order of predominance by weight

b. Nutrient claims such as “low fat” and “high in fiber” are regulated by FDA

E. Nutrition Over a Lifetime

a. What you eat on a day-to-day basis will not affect your health very much, but what you

do throughout your lifetime does

b. Ingredients on food labels are listed in descending order of predominance by weight

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

G. Food Groups of MyPyramid

a. Oils

b. Milk

c. Grains

d. Vegetables

e. Meat & Beans

f. Fruit

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

Digestive System Secretions

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.