Chapter 18 World Hunger & Malnutrition
- Hunger recurrent involuntary lack of food that over time may lead to malnutrition
- Starvation sever reduction in nutrient and energy intake that impairs health and eventually cause
death (most extreme form of star
Chapter 17 Food Safety
- Food-borne illness illness caused by consumption of food containing a toxin or disease-causing
o Pathogens biological agent that causes disease that contaminates food
o Toxin substance that can cause harm at some lev
Chapter 12 Trace Elements
- Trace minerals - inorganic atoms or compounds body needs in very small quantities.
o Bioavailability Factors - nutritional status & other components of foods.
o Functional roles as cofactors of enzymes or components of non-enzy
- Nutrition science that studies all interactions that occur between living organisms and food
- Nutrients substances in food that provide energy and structure to help regulate bodily processes
- Processed food food that has been specially treat
Chapter 11 Major Minerals & Bone Health
- Major minerals - essential nutrients that are important for maintaining structure of skeletal system
& play many functional roles in body.
- Calcium - major structural and functional roles in the body; regulated b
Chapter 5 Lipids
- Lipids group of organic molecules, most of which do not dissolve in water and include fatty acids,
triglycerides, phospholipids, and sterols.
o Butter, fats, oils, etc. and provides 9kcal per gram of energy.
o 35% of American Diet is co
Chapter 9 Fat Soluble Vitamins
- Fat-Soluble Vitamins: Vitamins A, D, E, and K
o Absorption - First into the lymph, then the blood
o Transport - Many require protein carriers
o Storage - Stored in the cells associated with fat
o Excretion - Less readily e
Chapter 8 Water-Soluble Vitamins
- Vitamins organic compounds essential in diet in small amounts to promote & regulate processes
necessary for growth, reproduction, and the maintenance of health.
- Water-Soluble Vitamins (dissolve in water) B vitamins, Th
Chapter 2 Development of Nutrition Recommendations
- U.S. Government making nutritional recommendations for over a 100 years
o 1st publication of USDA in 1894 with suggested amounts of proteins, carbs, fat, & mineral
o 1st guide to help select food
Chapter 4 Carbohydrates
- Carbohydrates provide 4 kcal per gram refined or natural state (every food has them basic =
o Refined refers to foods that have undergone processing that change or removes various
components of the original food.
Chapter 10 Water & Electrolytes
o Provides the medium for transportation
o Acts as a solvent
o Participates in chemical reactions
o Provides lubrication and shock protection
o Aids in temperature regulation in the human body.
o Water losses from t
Chapter 6 Proteins
- Proteins composed of amino acids, which are linked in chains.
o Nonessential Amino acids can be synthesized in the body.
Alanine, Arginine, Asparagine, Aspartic acid (aspartate), Cysteine (cystine), Glutamic acid