nut 110

• Appearance
• Smell
• Taste
• Feel in mouth
• Texture
• Sounds made when chewed

Sensations perceived by the taste buds on the tongue

• tongue
• cheeks
• throat
• roof of mouth

60 to 100

every 3 days

• sweet
• sour
• bitter
• salty
• umami

savory, sometimes meaty sensation

behaviors of a certain social, ethnic, or age group

science that studies nutrients and other substances in foods and in the body and the way those nutrients relate to health and disease. Also explores why you choose particular foods and the type of diet you eat

the nourishing substances in food that provide energy and promote the growth and maintenance of your body

the food and beverages you normally eat and drink

A measure of the energy in food, specificaly the energy-yielding nutrients

The minimum energy needed by the body for vital functions when at rest and awake

The energy needed to digest and absorb food

by burning a portion of that food and measuring the amount of heat (or kilocalories) it produces. A kilocalorie raises the temp of 1 kilogram of water 1 degree celsius

• carbohydrates
• lipids
• protein
• vitamins
• minerals
• water

Nutrients that can be burned as fuel to provide energy for the body, including carbohydrates, fats, and proteins

Nutrients needed by the body in small amounts, including vitamins and minerals

Nutrients needed by the body in large amounts, including carbohydrates, lipids, and proteins

Any compound that contains carbon

Any compound that does not contain carbon

A large class of nutrients, including sugars, starch, and fibers, that function as the body's primary source of energy

A group of fatty substances, including triglycerides and cholesterol, that are soluble in fat, not water, and that provide a rich source of energy and structure to cells.

4 kcalories per gram

9 kcalories per gram

4 kcalories per gram

Major structural component of the body's cells that is made of nitrogen-containing amino acids assembled in chains, particularly rich in animal food

Noncaloric, organic nutrients found in a wide variety of foods taht are essential in small quantities to regulate body processes, maintain the body, and allow growth and reproduction.

Noncaloric, inorganic chemical substances found in a wide variety of foods; needed to regulate body processes, maintain body, and allow growth and reproduction.

Nutrients that either cannot be made in the body or cannot be made in the quantities needed by the body--we must obtain them from food

A measure of the nutrients provided in a food per kcalorie of that food

foods that provide few nutrients for the number of kcalories they contain.

• basal metabolism
• your level of physical activity
• thermic effect of food

• 1 adequate
• 2 balanced
• 3 moderate
• 4 varied

a diet that provides enough kcalories, essential nutrients, and fiber to keep a person healthy

a diet that avoids excessive amounts of kcalories or any particular food or nutrient.

A diet in which foods are chosen to provide kcalories, essential nutrients, and fiber in the right proprotions.

A diet in which you eat a wide selebtion of foods to get necessary nutrients

Nutrient standards that include four lists of values for dietary nutrient intakes of healthy Americans and Canadians

The dietary intake value that is estimated to meet the requirement of half the healthy indvidiuals in a group

The dietary intake value that is sufficient to meet the nutrient requirements of 96 to 98 percent of all healthy individuals in a group

The dietary intake that is used when there is not enough scientific research to support an RDA

The maximum intake level above which the risk of toxicity would increase

The percent of total kilocalories coming from carbohydrate, fat, or protein that is associated with a reduced risk of chronic disease while providing adequate intake

• 60% water
• 20-25% fat
• 15% protein

The process by which food is broken down into its components in the mouth, stomach, and small intestine with the help of digestive enzymes

Compounds that speed up the breaking down of food so that nutrients can be absorbed. Also perform other funtions in the body.

The passage of digested nutrients through the walls of the intestines or stomach into the body's cells. Nutrients are then transported through the body via blood or lymph

All the chemical processes by which nutrients are used to support life.

The metabolic process by which body tissues and substances are built

The metabolic processes by which large, complex molecules are converted to simpler ones.

A hollow tube running down the middle of the body in which digestion of food and absorption of nutrients take place.

The mouth

A fluid secreted into the mouth from the salivary glands that contains important digestive enzymes and lubricates the food so that it may readily pass down the esophagus

A ball of chewed food that travels from the mouth through the esophagus to the stomach

A passageway that connects the oral and nasal cavities to the esophagus and air tubes to the lungs.

The flap that covers the air tubes to the lungs so that food does not enter the lungs during swallowing.

The muscular tube that connects the pharynx to the stomach

Involuntary muscular contration that forces food through the entire digestive system

A muscle that relaxes and contracts to move food from the esophagus into the stomach

• J-shaped muscular sac
• holds 4 cups of food when full
• prepares food chemically and mechanically so that it can be further digested and absorbed

• strong acid made by stomach
• Aids in protein digestion
• destroys harmful bacteria
• increases ability of calcium and iron to be absorbed

• semi-liquid mixture in stomach
• contains partially digested food and secretions

Muscle that permits passage of chyme from the stomach to the small intestine

• digestive tract organ
• extends from stomach to opening of large intestine

• 1st segment of small intestine
• about 1 foot long

• 2nd segment of small intestine
• between duodenum and ileum

final segment of small intestine

• substance made by liver
• stored in galbladder
• released when fat enters the small intestine to help digest fat

• tiny fingerlike projections in the wall of the small intestines
• involved in absorption

• hair-like projections on the villi
• increase the surface area for absorbing nutrients

Part of GI tract between small intestine and rectum

• last section of the large intestine
• where feces is stored until elimination

• opening of the digestive tract
• where feces travels out of body

• taste
• smell
• appearance
• texture

• cost
• convenience
• availability
• familiarity
• nutrition

• age
• gender
• educational level
• income

• traditional foods and food habits
• attitudes and beliefs
• special events and celebrations
• religious foods and food practices

• Health status and desire to improve health
• desire to improve appearance
• nutrition knowledge and attitudes

• social status
• peer pressure
• emotional status
• food associations

• food industry
• food advertising
• food portrayal in media
• reporting of nutrition/health studies

• Use of synthetic fertilizers and pesticides
• wastefulness of fattening up lievestock/poultry

provide energy

• provide energy
• promote growth and maintenance
• regulate body processes

• provide energy
• promote growth and maintenance
• regulate body processes

• promote growth and maintenance
• regulate body processes

• promote growth and maintenance
• regulate body processes

• promote growth and maintenance
• regulate body processes