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Unit I: Nutrition and Diet Therapy Terminology List 1. Absorption 2. Amino acids 3. Anorexia 4. Atherosclerosis 5. Bland diet 6. Calorie 7. Carbohydrates 8. Cellulose 9. Cholesterol 10. Diabetic diet 11. Digestion 12. Essential nutrients 13. Fat-restricted diets 14. Fats 15. Hypertension 16. Liquid diets 17. Lipids 18. Low-cholesterol diet 19. Low-residue diet 20. Malnutrition 21. Metabolism 22. Minerals 23. Nutrients 24. Nutrition 25. Nutritional status 26. Obesity 27. Osteoporosis 28. Protein diets 29. Protein 30. Regular diet 31. Sodium-restricted diet 32. Soft diet 33. Therapeutic diet 34. Vitamins 35. Wellness Fundamentals of Nutrition Nutrition = digestion, metabolism, circulation, and elimination Nutritional status refers to the state of one’s nutrition. Wellness = state of good health with optimal body function (requires good nutrition) Nutrition plays a large role in determining: Height Weight Strength Skeletal and muscle development Physical agility Resistance to disease Appetite Posture Complexion Mental ability Emotional and psychological health Immediate effects of good nutrition include: Healthy appearance Good attitude Proper sleep and bowel habits High energy level Enthusiasm Freedom from anxiety Good nutrition may delay or prevent the following: Hypertension Atherosclerosis Osteoporosis Malnutrition Obesity Essential Nutrients Composed of chemical elements found in food Used by the body to perform body functions Nutrients in foods replace those used by the body Essential nutrients divided into six groups CARBOHYDRATES Major source of human energy Starches or sugars Easily digested, grow well in most climates, keep well without refrigeration Main sources: bread, cereals, pasta, crackers, potatoes, corn, peas, fruits, sugars and syrups Cellulose = indigestible carbohydrate, provides bulk (bran, whole-grain cereal, fibrous fruits & veggies) FATS Lipids Concentrated from of energy Help maintain body temperature by providing insulation Help cushion organs and bones Aid in the absorption of fat-soluble vitamins Provide flavor to meals Main sources: butter, margarine, oils, creams, fatty meats, cheeses, and egg yolk Classified as saturated or polyunsaturated Cholesterol – fatty substance found in body cells and animal fats – found in egg yolk, fatty meats, shellfish, butter, cream, cheese, whole milk, & organ meats * Excess cholesterol is believed to contribute to atherosclerosis PROTEINS Build and repair body tissue Provide heat and energy Help produce antibodies Made up of 22 amino acids (9 are essential) Main sources/complete proteins: meat, fish, milk, cheese, eggs Incomplete proteins: cereal, soybeans, dry beans, peas and peanuts VITAMINS Organic compounds that are essential to life Regulate body functions Repair body tissues Only a small amount required – well balanced diet provides required vitamins Excess or deficiency can cause poor health Water soluble or fat soluble MINERALS Inorganic (nonliving) elements found in all body tissues Regulate body functions Build and repair body tissues They include: calcium, phorphorus, sodium, potassium, iron, iodine, Flourine and others WATER Found in all body tissues Essential for digestion Makes up most of blood plasma Helps body tissues absorb nutrients Helps move waste material through body Average person should drink 6-8 glasses of water a day Utilization of Nutrients Digestion – breaks down the foods we eat 1. Mechanical or chemical 2. Peristalis Absorption – process of taking in nutrients by the body 1. Most absorption occurs in the small intestine 2. Water, salts and some vitamins in large intestine Metabolism – use of nutrients by the body 1. Basal metabolic rate (BMR) Measuring Food Energy 1. Calorie – the amount of heat produced during metabolism 2. Most people use an average of 3,500 calories per day 3. To lose weight, a person must take in fewer calories then are burned. 4. To gain weight, a person must take in more calories than the body uses