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guide used to encourage consumers to adopt a balance eating plan.
Food Guide
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a grain milled in its entirety
whole grain
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fortified
addition of nutrients that were either not originally present or present in insignificant amounts
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refined
process that removes the course parts of a food. in the case of wheat, the bran germ and husk are removed leaving only the endoperm
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enriched
addition of nutrients to a food lost during processing so that a food can meet a specific standard
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General healthy guidelines of the USDA food guide are as follows:
- 1. Include plenty of whole grains (at least 1/2 should be whole grains)
- 2. limit intakes of food and beveras with solid fats and added sugars
- 3. select lean cuts of meats
- 4. Make fat-free or low fat dairy choices
- 5. consume a variety of fruits and no more than 1/3 as fruit juice
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daily value
defined as the reference value developed by the FDA specifically for use on food labels. This value is 2000 calories/day
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diet planning tool that organizes food by their proportions of carbohydrate, fat and protein. foods on any single list can be used inerchangeably. Generally used with Type2 diabetics and in weight control (weight watchers)
Exchange Lists
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according to exchange lists corn, peas, and potatoes are on what list?
- Starch list instead of vegetables
- b/c they are closer in energy value to breads and cereals than veggies.
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what list is bacon on in the exchange lists?
- Fat list.
- It has very litl protein and significant amounts of fats.
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Instead of fruit group exchange list puts olives on what group?
Fats. they are similiar to foods on the fat exchange lists. foods on the fruit list contain no fat.
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assigns food to 5 major groups
USDA food guide
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what are some factors that influence food choices
- 1. person preferences
- 2. Habit
- 3. Ethnic heritage or tradition
- 4. social interactions
- 5. availability, convenience, economy
- 6. positive and negative associations
- 7. emotional comfort
- 8. Values
- 9. Body, weight and image
- 10. Nutrition and health benefits
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what is phytochemicals
- nonnutrient compounds found in plant-derived food that have biological activity in the body
- ex: orange juice fortified with calcium to help build strong bones and margarine modewith a plant sterol that lowers cholesterol.
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what are macronutrients
carbohydrates, fat and protein are sometimes called these b/c the body requires them in relatively large amounts. (many grams a day)
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what are micronutrients
vitamins and minerals are called these . they are required only in small amounts (milligrams or micrograms daily)
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what are legumes? and thier benefits?
- beans. (plants of the bean and pea family with seeds that are rich in protein compared with plant-derived foods).
- can be used instead of meats, and veggies.
- protein, iron and zinc like meats.
- fiber and b vitamin folate like veggies.
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the semilquid mass of partly digested food expelled by the stomach into the duodenum
chyme
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wavelike muscular contractions of the GI tract that push its contents along
peristalsis
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a period of squeezing or partitioning of the intestine at internvals along its length by its circular muscles
segmentation
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a chemical reaction in which a major reactant is split into two products, with the addition of a hydrogen atom to one and a hydroxyl group to the other
hydrolysis
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disease progresses slowly or with little change and lasts a long time.
Chronic Disease
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disease develops quickly, produces sharp symptoms, and runs a short course
acute disease
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what are the 6 classes of Nutrients?
- 1. Minerals
- 2. Water
- 3.Carbohydrate
- 4. Lipids (fats)
- 5. Proteins
- 6. Vitamins
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nutrients a person must obtain from food because the body cannot make them for itself in sufficient quantity to meet physiological needs: also called Indispensable nutrients
Essential nutrients
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the nutrients that break down the yield energy the body can use: carbohydrate, fat, protein
energy-yeilding nutrients
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a set of nutrient intake values for healthy people in the US and Canada. These values are used for planning and assessing diets and include: o Estimated Average Requirements (EAR) o Recommended Dietary Allowances (RDA)o Adequate Intakes (AI)o Tolerable Upper Intake Levels (UL)
Dietary Reference Intake (DRI)
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the average daily amount of a nutrient that appears sufficient to maintain a specified criterion; a value used as a guide for nutrient intake when an RDA cannot be determined.
Adequate Intake (AI)
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the average daily amount of a nutrient that appears sufficient to maintain a specified criterion; a value used as a guide for nutrient intake when an RDA cannot be determined.
Recommended Dietary Allowance (RDA)
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The average daily amount of a nutrient that will maintain a specific biochemical or physiological function in half the healthy people of a give age and gender group
Estimated Average Requirement (EAR)
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Minerals
inorganic elements. Some minerals are essential nutrients in small amounts by the body for health
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Vitamins
organic, essential nutrients required in small amounts by the body for health.
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Secondary deficiency
: a nutrient deficiency caused by something other than an inadequate intake such as a disease condition or drug interaction that reduces absorption, accelerates use, hastens excretion, or destroys the nutrient.
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Primary deficiency
: a nutrient deficiency caused by inadequate dietary intake of a nutrient. EX: body has too little iron b/c it is lacking in person’s diet
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4 components of Nutrition Assessment:
- 1. Historical information: person’s history w respects to health status, socioeconomic status, drug use and diet. 2. Anthropometric Data: measurement of the physical characteristics of the body, such as height and weight
- 3. Physical examination: clues to a poor nutrition status. Hair, eyes, skin
- 4.Laboratory Tests: Samples of blood, and urine.
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the addition of water to break a molecule into smaller pieces.
Hydrolysis
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a periodic squeezing or partitioning of the intestine at intervals along its length by its circular muscles.
Segmentation
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wavelike muscular contractions of the GI tract that push its contents along.
Peristalsis
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the semi liquid mass of partly digested food expelled by the stomach into the duodenum
chyme
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a portion; with respect to food, the amount swallowed at one time.
Bolus
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conducts bile from the gallbladder to the small intestine
Bile duct
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the lower portion of intestine that completes the digestive process. It segments are the ascending colon, the transverse colon, the descending colon and the sigmoid colon.
Large intestine
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the last segment of the small intestine
Ileum
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the first two-fifths of the small intestine beyond the duodenum.
Jejunum
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the top portion of the small intestine
Duodenum
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a circular muscle surrounding, and able to close, a body opening. Found in specific points along the GI tract and regulate the flow of food particles.
Sphincter
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cartilage in the throat that guards the entrance to the trachea and prevents fluid or food from entering it when a person swallows
Epiglottis
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the space within a vessel, such as intestine
Lumen
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fingerlike projections from the folds of the small intestine
Villi
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tiny, hairlike projections on each cell of every villus that can trap nutrient particles and transport them into the cells
Microvilli
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tubular glands that lie between the intestine villi and secrete intestinal juices into the small intestine
Crypts
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cells of the GI tract (and lungs) that secrete mucus.
Goblet Cells
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a loosely organized system of vessels and ducts that convey fluids toward the heart. The GI part of the lymphatic system carries the products of fat digestion into the bloodstream.
Lymphatic System
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