according to ______ health is the state of complete physical, mental, and social well-being and not merely the absence of disease or infirmity

the world health organization (WHO)

prevention of disease occurs on three levels

• primary- living such a way as to prevent the occurrences of disease
• secondary- using self/medical monitoring to notice disease so early intervention is possible
• tertiary- the use of treatment after the occurrence of disease to stop or slow the progression of the disease

classifications of nutrients

• essential nutrients- body requires but cannot manufacture in sufficient amounts to meet bodily needs
• nonessential nutrients- not needed in diet
• conditionally essential nutrient- under most circumstances, a healthy body can manufacture in sufficient quantities

metabolism

the sum of all physical and chemical changes that take place in the body

DO NOT become apart of your body

-not energy sources but are facilitators of energy production

vitamins

the body is composed of five types of substances

• water
• protein
• fat
• ash- mineral content of bone
• carbohydrate

BMI

Body mass index

the ideal diet consists of what

balance, moderation, and variety

nutritional status

the Boyds condition related to the intake and use of nutrients

dietary status

describes what you are actually eating.

nutritionally diasnostic

tests using blood, urine, and stool

blood can be analyzed for what

glucose, protein, or fat

urine and stool yields information about what

a person had eaten, what a persons body has stored and how the body is using nutrients

food exchange lists are broken into six categories

• starch
• fruit
• milk
• non starchy veggies
• meat
• fat

the most abundant part of the body

protein

carbohydrates are one of the three energy nutrients

-two major groups:

starches and sugar

glucose is commonly called blood sugar

the body converts all forms of sugar consumed to glucose

comes mostly from breakdown

glucose

two monosaccharides linked together are called

disaccharides

three important disaccharides

• sucrose - white table sugar
• lactose- occurs naturally only in milk
• maltose

three nutritionally important complex carbs

• starch-major source of carbohydrates in diet
• glycogen-store glucose in the liver and skeletal muscle tissue in form of glycogen
• dietary fiber-refers to food, mostly from plants that is non-digestable

primary source of fuel for all cells

carbohydrates

ketosis

fat breakdown

causes fatigue, nausea, and loss of appetite

ketosis

whole grain is constructed of three general parts

• bran
• germ
• endosperm

lipids

the true name for fats of all kinds

hydrogenation

if enough hydrogen is added to only break some of the double bonds the fat is considered partially hydrogenated

if all double bonds are broken with added hydrogen the fat is completely what?

hydrogenated

cholesterol

not a true fat but belongs to a group called sterols (important to the body)

the seven major functions of fats in the body

• (1) supply fuel to most tissues
• (2) serves as an energy reserve
• (3) insulate the body
• (4) support and protect vital organs
• (5) lubricate body tissues
• (6) form an integral part of cell membranes
• (7) carrier for fat-soluble vitamins

protein

along with crabs and fats, proteins are energy nutrients

- nutritionally unique and cannot be duplicated by carbs and fats

protein

most organic in the body

the four elements are arranged in building blocks Called what?

amino acids

essential amino acids

cannot be synthesized in the body in sufficient amounts to meet metabolic needs

nonessential amino acids

ordinarily can be built by the body in sufficient quantities to meet its need

functions of protein in the body

• structure
• maintenance and growth
• regulation of body processes
• immunity
• circulation
• energy source

anabolism

the building of tissues as in growth or healing

catabolism

the breaking down of tissues into simpler substances

hormones

protein based

enzymes

chemicals that did aid in the body process

nucleoproteins

regulatory complexes found in the nucleus of cells

deoxyribonucleic acid (DNA) and ribonucleic acid (RNA) are

nucleoproteins involved with protein synthesis

immunity

a protein called an antibody is produced in the presence of a foreign substance or pathogen

albumin

the main protein in the blood

glucose

the most efficient energy source

a process called gluconeogensis

the amino acids are converted into glucose

fat is __ kilocalories per gram

8

complete protein

food that supplies all essential amino acids in sufficient quantity to maintain tissue and support growth

incomplete protein

food that lacks one or more of the essential amino acids.

-does not mean a bad food/ varieties is important

limiting amino acid

essential amino acid undersupplied in a food

endogenous protein

sources from the digestive tract include shed mucosal cells yielding about 50 grams a day

legumes

plants having roots having nitrogen fixing bacteria that lock the nitrogen into the plants structure

- common legume are peas, beans, lentils, and peanuts

ovalactovegretarian

no meat, fish, or poultry

lactovegetarian

no meat, fish, poultry or eggs

ovovegatarian

no meat, fish, poultry, or dairy

homeostasis

energy intake

adaptive thermogenisis

body controls how much energy to put out depending on input

calorie

energy required to raise one kilogram of water one degree celsius

kilo means thousands

1,000 calories= 1 kilocalorie

energy values

• 1 gram of carbohydrates is 4 kcal
• 1 gram of protein is 4 kcal
• 1 gram of fat is 9 kcal
• 1 gram of alcohol is 7 kcal

resting energy

• contraction of heart
• temperature maintenance
• repair of tissues and organs
• metabolism
• muscle/nerve coordination
• breathing

leptin

a hormone that reports body's fat levels to the brain

stomach

gherlin hormone is an appetite inducer

determination of energy values

• foods
• human body (how your body processes the food you eat)

ferobic

decrease cardiovascular disease, improves blood sugar control

areobic

improves physical stability, increases flexibility & decreases risk of injury

kilocalorie density of foods

• refers to the kcal contained in a given volume of food
• fat highest in kcaloric density
• foods high in water and fiber are lowest in kcaloric density

energy balance

exists when energy intake equals energy expenditure

stable body weight

indicates a person is in energy balance