| Food Choices & Health | Standards & Guidelines | MyPlate | Body Systems | Digestion |
|---|---|---|---|---|
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Cardiovascular disease, cancer, diabetes, hypertension, obesity
List two major health issues facing Americans today.
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US Department of Agriculture (USDA); every 5 years
Who develops the Dietary Guidelines for Americans? How often are they updated?
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Grains, vegetables, fruits, dairy, protein foods, oils
What are the food groups recommended by MyPlate?
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Blood and lymph
What are the two circulating fluids of the body?
|
Small intestine
What is the primary organ of digestion and absorption?
|
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Carbohydrates 4 cal/g, protein 4 cal/g, fat 9 cal/g
List the three energy-yielding nutrients and their caloric value
|
Describe the amount of a particular nutrient in a food product
Define the term nutrient claims (e.g. low fat, good source, high-in) used on food labels.
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Vegetables, fruits, dairy - cups
Grains, protein foods - ounces Oils - teaspoons
For each food group in MyPlate, how are serving sizes measured?
|
Messengers that regulate body processes, secreted by glands
What are hormones? Where to they come from?
|
Breaking down nutrients into their component parts
What is chemical digestion?
|
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Water, carbohydrates (energy source), fat (energy source), protein (structure & function, energy), vitamins (regulate body processes), minerals (regulators, body structure)
List the 6 classes of nutrients and their functions.
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Health claims - link a nutrient in a food product to a particular disease state; FDA regulated
Structure-function claims - link a nutrient in food to a particular health benefit, not FDA regulated
Define the following on food labels: health claims, structure-function claims.
|
1/2 plate = fruits and vegetables
1/2 plate = grains and proteins Dairy on the side
Draw the MyPlate graphic and label the food groups in the appropriate places on the plate.
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Insulin and glucagon control blood glucose level
What are the hormones released by the pancreas? What do they control?
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Wave like muscular squeezing that moves food through digestive tract
What is peristalsis?
|
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Functional foods - provide health benefits, e.g. reduce risk of disease; processed foods = subject to any process, e.g. milling, cooking, additives; natural foods = no legal definition, whole foods = basis of a nutritious diet
Define functional foods, processed foods, natural foods, and whole foods.
|
Fruits, vegetables, whole grains, fat-free or low-fat dairy, protein, oils
According to the Dietary Guidelines for Americans 2020, what does a healthy eating pattern include?
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Provide energy but little to no other essential nutrients; from added sugars, solid fats, alcohol.
What are empty calories? What foods contribute them?
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Carbohydrates stored as glycogen in muscle and liver; limited quantity.
Fat stored as adipose throughout body, unlimited quantity.
Name the 2 forms of energy stores of the body. Where are they? How are they different?
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Finger-like projections in small intestine where nutrients are absorbed into bloodstream
Where are villi located? What is their purpose?
|
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10 g fat x 9 cal/g = 90 cal from fat
30 g carb x 4 cal/g = 120 cal from carb 12 g protein x 4 cal/g = 48 cal from protein 90 + 120 + 48 = 258 cal total
Calculate the caloric value for one slice of pepperoni pizza that has 10 grams of fat, 30 grams of carbohydrate and 12 grams of protein.
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DRI - Daily Reference Intakes - includes 5 sets of nutrient intake standards for healthy people in US and Canada
DV - Daily Value - nutrient standards used on US food labels
Describe the values of DRI and DV. When is each value used?
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2 ounces grains, 3 ounces protein foods, 1 cup vegetables (2 cups leafy greens = 1 cup vegetables)
A meal chicken of 2 slices of whole wheat bread, 3 ounces of chicken breast and 2 cups of raw spinach. According to MyPlate, which food groups are included and how many servings from each?
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Nerves release neurotransmitters, glands release hormones to increase metabolism, release stored energy, shut down digestion.
Describe the body’s stress response.
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Mouth - chews food, mixes with saliva, begins carb breakdown
Esophagus - passes food from mouth to stomach Stomach - grinds, churns food; adds acid; begins protein breakdown Small intestine - breaks down and absorbs nutrients Large intestine - reabsorbs water
Identify the following organs’ functions in the digestive process: mouth, esophagus, stomach, small intestine, large intestine.
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