HUMNNTR 2210 Study Guide - Fall 2018, Comprehensive Midterm Notes - Protein, Fat, Calorie
12 Oct 2018
School
Department
Course
Professor
HUMNNTR 2210
MIDTERM EXAM
STUDY GUIDE
Fall 2018
Chapter 1
Nutrition, Food Choices and Health
Satiety: “what factors influence satiety?” When you're full
Why are you se hungry?
-hunger; the primarily physiological drive to find and eat food, mostly regulated by internal
cues to eating
-appetite: the primarily psychological influences that encourage us to find and eat food, often
in the absence of obvious hunger
-satiety: state in which there is no longer a desire to eat; a feeling of satisfaction
How do we define nutrition? a science of eating, foods, and what those foods do to your body
Nutrition: science that links foods to health and disease; includes ingestion, digestion,
absorption, transportation, and execration of nutrients
Nutrients: chemical substances in food that contribute to health
- yield energy
- provide building blocks for growth and maintenance
- regulate metabolic processes
Essential nutrients
- one or more specific biological functions
- omission leads to decline in biological function
- repletion restores biological function
What does essential nutrient mean?
- you must consume it in the diet
- without it, one can become sick
- adding it back will make it better
How many classes of nutrients are there? - 6
Six classes of nutrients
-carbohydrates
-lipids
-proteins: amino acids in proteins 20-22, with 9 essential acids
-vitamins; micro nutrients that do not provide calories
-minerals; micro nutrients that do not provide calories, needed in more regular intervals
-water
What are the functions of nutrients?
- provide energy
-promote growth, development, and maintenance,
-regulate body processes
Micro vs. macronutrients
Macronutrients- needed in large quantities
carbohydrates
lipids
proteins
find more resources at oneclass.com
find more resources at oneclass.com
water: 9 cups for woman, 13 for men
Micronutrients- needed in milligram or microgram quantities
vitamins
minerals
Carbohydrates
-Functions
-yield energy (4 kcal/g***)
-add sweetness to foods
-Forms
-simple sugars
-monosaccharides
-disaccharide
-complex carbs
glycogen
starch
fiber
-Major food sources
-grains
-fruits
-veggies
Does the type of carbohydrate matter? Yes, because of digestibility (glycemic index) the rate it
turns into sugar depends on what carbs you are eating/different nutritional benefits
Lipids
-Not soluble in water
-some function
-yield energy (9 kcal/g)
-regulate body processes
-form cell components
-Forms
-fats (solid at room temperature)
-oils (liquid at room temperature)
-Some fatty acids are essential
-Major food sources
-butter, lard
-plant oils
Proteins
-Functions
-yield energy (4 kcal/g)
-main structural material in the body
-component of blood cells. enzymes and immune factors
-Composed of amino acids
-Some amino acids are essential
-Major food sources
-meat, poultry, fish
find more resources at oneclass.com
find more resources at oneclass.com
Document Summary
Satiety: what factors in uence satiety? when you"re full. Hunger; the primarily physiological drive to nd and eat food, mostly regulated by internal cues to eating. Appetite: the primarily psychological in uences that encourage us to nd and eat food, often in the absence of obvious hunger. Satiety: state in which there is no longer a desire to eat; a feeling of satisfaction. How do we de ne nutrition? a science of eating, foods, and what those foods do to your body. Nutrition: science that links foods to health and disease; includes ingestion, digestion, absorption, transportation, and execration of nutrients. Nutrients: chemical substances in food that contribute to health. Provide building blocks for growth and maintenance. Omission leads to decline in biological function. You must consume it in the diet. Adding it back will make it better. Proteins: amino acids in proteins 20-22, with 9 essential acids. Vitamins; micro nutrients that do not provide calories.
