Portage Learning Nutrition Module 1 Latest Update Graded A+

Portage Learning Nutrition Module 1 Latest Update Graded A+ Nutrition 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 body's ability to perform daily functions for survival Intellectual Health The cognitive ability to learn and adapt Emotional Health The ability to express or suppress emotion Social Health The ability to interact with others Spiritual Health Purpose for human existence, cultural practices Food Provides energy in terms of calories Nutrients Substances found in food that provide the materials for building and maintaining our bodies and regulating of key metabolic processes that sustain life Hunger The internal drive often experienced as a negative sensation such as churning, growling, or a painful sensation in the stomach Appetite The external drive often related to pleasant sensations associated with food and can lead us to eat even if we are not hungry Satiety The feeling of being full Hypothalamus The region of the brain that plays a role in hunger as well the feeling of being full gastrointestinal (GI) tract 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 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 ghrelin, endorphins, neuropeptide-Y Hormones that decrease hunger (cause satiety) leptin, serotonin, cholecystokinin (CCK) Leptin 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 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 Sensory Cognitive Environmental Health Status External Force: Sensory Flavor, texture, and appearance External Force: Cognitive Habits, comfort foods, advertising, social factors, nutritional value External Force: Environmental Economics, lifestyle, cultural/religious beliefs, environment External Force: Health Status physical restrictions related to disease, declining taste sensitivity due to age or medications, age and gender Essential Nutrients nutrients that are vital for sustaining our health Macronutrient Needed in large amounts in the body Micronutrient Needed in small amounts in the body Organic a compound that contains carbon and hydrogen Inorganic Any substance that does not contain carbon Carbohydrate Primary source of energy!! Energy source: 4 kcal/gram Organic Macronutrient Supplies energy Protein Energy source: 4 kcal/gram Organic Macronutrient regulates body process, provides structure Fat Energy source: 9 kcal/gram Organic Macronutrient regulates body process, provides structure