Portage Learning Nutrition Module 1

Portage Learning Nutrition Module 1 Nutrition Ans- the science that links foods to health and disease. It includes the processes by which humans ingest, digest, absorb, transport, and excrete food substances. Physical Health Ans- body's ability to perform daily functions for survival Intellectual Health Ans- The cognitive ability to learn and adapt Emotional Health Ans- The ability to express or suppress emotion Social Health Ans- The ability to interact with others Spiritual Health Ans- Purpose for human existence, cultural practices Food Ans- Provides energy in terms of calories Nutrients Ans- Substances found in food that provide the materials for building and maintaining our bodies and regulating of key metabolic processes that sustain life Hunger Ans- The internal drive often experienced as a negative sensation such as churning, growling, or a painful sensation in the stomach Appetite Ans- The external drive often related to pleasant sensations associated with food and can lead us to eat even if we are not hungry Satiety Ans- The feeling of being full Hypothalamus Ans- The region of the brain that plays a role in hunger as well the feeling of being full gastrointestinal (GI) tract Ans- the main site in the body used for digestion and absorption of nutrients. The GI tract also contributes to the feeling of satiety. The GI tract consists of the mouth, esophagus, stomach, small intestine, large intestine, rectum, and anus Hormones Ans- compounds secreted into the bloodstream by one type of cell that acts to control the function of another type of cell. Hormones that increase hunger Ans- ghrelin, endorphins, neuropeptide-Y Hormones that decrease hunger (cause satiety) Ans- leptin, serotonin, cholecystokinin (CCK) Leptin Ans- alerts the brain to turn off the hunger center and activates the satiety center when consuming a meal. production occurs in adipose (fat) cells. Ghrelin Ans- produced by the stomach and has an opposing role: Traveling to the brain, it stimulates the hunger center as it deactivates the satiety center. Four external forces that influence our food choices Ans- Sensory Cognitive Environmental Health Status External Force: Sensory Ans- Flavor, texture, and appearance External Force: Cognitive Ans- Habits, comfort foods, advertising, social factors, nutritional value External Force: Environmental Ans- Economics, lifestyle, cultural/religious beliefs, environment External Force: Health Status Ans- physical restrictions related to disease, declining taste sensitivity due to age or medications, age and gender Essential Nutrients Ans- nutrients that are vital for sustaining our health Macronutrient Ans- Needed in large amounts in the body Micronutrient Ans- Needed in small amounts in the body Organic Ans- a compound that contains carbon and hydrogen Inorganic Ans- Any substance that does not contain carbon Carbohydrate Ans- Primary source of energy!! Energy source: 4 kcal/gram Organic Macronutrient Supplies energy Protein Ans- Energy source: 4 kcal/gram Organic Macronutrient regulates body process, provides structure Fat Ans- Energy source: 9 kcal/gram Organic Macronutrient regulates body process, provides structure Vitamin Ans- Organic Micronutrient regulates body process Minerals Ans- Inorganic Micronutrient regulates body process, provides structure Water Ans- Inorganic Macronutrient regulates body process, provides structure Alcohol Ans- 7 kcal/gram Kilocalorie (kcal) Ans- the amount of heat needed to raise the temperature of one kilogram of water one degree Celsius Recommended carb intake daily (calorie %) Ans- 45-65% Recommended protein intake daily (calorie %) Ans- 10-35% Recommended fat intake daily (calorie