ESSENTIALS IN NUTRITION BIOD 121 COMPLETE
PREPARATION GUIDE WITH DIGESTION AND
METABOLISM REVIEW
◉ Kcals/g for energy-yielding nutrients.
Answer: proteins/carbs-4, fat-9, alcohol-7
◉ Essential Nutrients.
Answer: nutrients that must come from food because our bodies
cannot produce it in sufficient amounts to meet physiological needs
◉ Dietary Reference Intakes (DRI).
Answer: a set of nutrient intake values for healthy people in the U.S.
and Canada
◉ Recommended Dietary Allowance (RDA).
Answer: the average daily amount of nutrient considered adequate
to meet the known nutrient needs of practically all healthy people
◉ Legumes.
,Answer: group of plants that include beans and peas; generally low
in fat and are nutrient and fiber rich; examples- black beans, kidney
beans, peanuts
◉ Discretionary Calories.
Answer: the kcalories remaining in a person's energy allowance
after consuming enough nutrient-dense foods to meet all nutrient
needs for a day
◉ Whole Grains.
Answer: a grain that maintains the same relative proportions of
starchy endosperm, germ, and bran as the original; at least half of
grains should be whole; look for "whole grain" as one of first things
in ingredient list
◉ Fortified foods.
Answer: the addition to a food of nutrients that were either not
originally present or present in insignificant amounts; cereal is
highly fortified
◉ Vegetarians.
Answer: people who exclude meat, poultry, fish or other animal-
derived foods from their diets
, ◉ Iron in Vegetarians.
Answer: RDA for iron is higher in vegetarians; iron absorption
enhanced by Vitamin C; vegetarians are no more iron deificient than
other people
◉ Non-heme iron.
Answer: Iron found in non-meat based foods; can be found in
vegetables, grains, iron-fortified cereals and legumes; not absorbed
by the body as well as heme iron
◉ Gastrointestinal (GI) Tract.
Answer: a flexible muscular tube that extends from the mouth,
through the esophagus, stomach, small intestine, large intestine, and
rectum to anus
◉ Small Intestine.
Answer: 10-foot length of intestine that is the major site of digestion
of food and absorption of nutrients; the segments are called the
duodenum, jejunum, and ileum
◉ Pyloric Sphincter.
Answer: allows passage from stomach to small intestine; prevents
backflow from small intestine
PREPARATION GUIDE WITH DIGESTION AND
METABOLISM REVIEW
◉ Kcals/g for energy-yielding nutrients.
Answer: proteins/carbs-4, fat-9, alcohol-7
◉ Essential Nutrients.
Answer: nutrients that must come from food because our bodies
cannot produce it in sufficient amounts to meet physiological needs
◉ Dietary Reference Intakes (DRI).
Answer: a set of nutrient intake values for healthy people in the U.S.
and Canada
◉ Recommended Dietary Allowance (RDA).
Answer: the average daily amount of nutrient considered adequate
to meet the known nutrient needs of practically all healthy people
◉ Legumes.
,Answer: group of plants that include beans and peas; generally low
in fat and are nutrient and fiber rich; examples- black beans, kidney
beans, peanuts
◉ Discretionary Calories.
Answer: the kcalories remaining in a person's energy allowance
after consuming enough nutrient-dense foods to meet all nutrient
needs for a day
◉ Whole Grains.
Answer: a grain that maintains the same relative proportions of
starchy endosperm, germ, and bran as the original; at least half of
grains should be whole; look for "whole grain" as one of first things
in ingredient list
◉ Fortified foods.
Answer: the addition to a food of nutrients that were either not
originally present or present in insignificant amounts; cereal is
highly fortified
◉ Vegetarians.
Answer: people who exclude meat, poultry, fish or other animal-
derived foods from their diets
, ◉ Iron in Vegetarians.
Answer: RDA for iron is higher in vegetarians; iron absorption
enhanced by Vitamin C; vegetarians are no more iron deificient than
other people
◉ Non-heme iron.
Answer: Iron found in non-meat based foods; can be found in
vegetables, grains, iron-fortified cereals and legumes; not absorbed
by the body as well as heme iron
◉ Gastrointestinal (GI) Tract.
Answer: a flexible muscular tube that extends from the mouth,
through the esophagus, stomach, small intestine, large intestine, and
rectum to anus
◉ Small Intestine.
Answer: 10-foot length of intestine that is the major site of digestion
of food and absorption of nutrients; the segments are called the
duodenum, jejunum, and ileum
◉ Pyloric Sphincter.
Answer: allows passage from stomach to small intestine; prevents
backflow from small intestine
