Pre Requisite Quiz - FACS 1300: Nutrition in the Lifecycle,...

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FACS 1300: Nutrition in the Lifecycle, Review of Terms Chapter 1 Chapter 2 Providing enough but not too much of a substance. Moderation Diet-planning tools that organize foods by their proportions of carbohydrate, fat, and protein Exchange List Foods that have been treated to change their physical, chemical, microbiological, or sensory properties. Processed Foods A grain milled in its entirety (all but the husk), not refined. Whole Grain Statements that characterize the relationship between a nutrient or other substance in a food and a disease or health- related condition. Health Claims Chapter 3 The process by which food is broken down into absorbable units. Digestion All of the organs and glands associated with the ingestion and digestion of food. Digestive System A periodic squeezing or partitioning of the intestine at intervals along its length by its circular muscles. Segmentation Fingerlike projections from the folds of the small intestine. Villi Cells of the GI tract (and lungs) that secrete mucus. Goblet Cells Foods that provide health benefits beyond their nutrient contributions. Functional Foods Non-nutrient compounds found in plant derived foods that have biological activity in the body. Phytochemicals Units by which energy is measured. Calories Organic, essential nutrients required in small amounts by the body for health. Vitamins Any condition caused by excess or deficient food energy or nutrient intake or by an imbalance of nutrients. Malnutrition
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Chapter 4 Compounds composed of carbon, oxygen, and hydrogen arranged as monosaccharides or multiples of monosaccharides. Carbohydrates Indigestible food components that dissolve in water to form a gel. Soluble fibers An enzyme that hydrolyzes amylase is a carbohydrase, an enzyme that breaks down carbohydrates. Amylase A condition that results from inability to digest the milk sugar lactose; characterized by bloating, gas, abdominal discomfort, and diarrhea. Lactose intolerance A hormone of the adrenal gland that modulates the stress response. Epinephrine A monosaccharide; sometimes known as blood sugar or dextrose. Glucose Polysaccharides composed of straight or branched chains of monosaccharides. Complex carbohydrates A chemical reaction in which two reactants combine to yield a larger product. Condensation A gel-like consistency. Viscous The action of carbohydrate (and fat) in providing energy that allows protein to be used for other purposes. Protein-sparing action
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Pre Requisite Quiz - FACS 1300: Nutrition in the Lifecycle,...

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