m Consider factors that influence food

selection
m Define nutrition, calorie, nutrient, and
nutrient density
m Identify the classes of nutrients and their
characteristics
m Describe the 4 characteristics of a
nutritious diet
m Define Dietary Reference Intakes
m Compare and contrast the EAR, RDA, AI
and UL
m Explain the importance and function of
the Dietary Reference Intakes
m Describe the processes of digestion,
absorption and metabolism, and how
the digestive system works
m Cultural
background and
religious beliefs
m Values or beliefs
m Age, gender,
occupation,
education and
income
m Oamily influences
m Social influences
m Emotional influences
m ˜eer pressure
m Oamiliarity with the
food
m What you associate
the food with (ex.
Cakes for birthdays)
m Nutritional value of
the food
m °ow the food smells,
looks and tastes
m Cost, convenience
and availability of the
food
m Your nutritional
knowledge and
concerns
m Desire to
improve your
health
m The media,
including
advertising
m Environmental
concerns
m A science that
studies nutrients and
other substances in
food and how these
nutrients relate to
health and diseases
m Explores why you
choose particular
foods and the type
of diet you eat
m The nourishing substances in food that
provide energy and promote the growth
and maintenance of your body
m Diet: the food and beverages that you
normally eat
m A measure of the
energy in food,
specifically the
energy-yielding
nutrients
m Based on 3 factors:
Basal metabolism
˜hysical activity
Thermic effect of
food
m 4ender: higher in
men
m Age: declines 2-3%
per decade
m 4rowth: higher in
children, pregnant
women and
lactating women
m °eight: Tall thin people
have higher BMR
m Temperature: increases
in both hot and cold
environments
m Oever and stress:
increase BMR
m ã g carbohydrate = 4 kcal
m ã g fat = 9 kcal
m ã g protein = 4 kcal
m ã g alcohol = 7 kcal
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m A measure of
the nutrients
provided in a
food per
calorie of the
food
m Adequate
m Balanced
m Moderate
m Varied
m Reference values that are quantitative
estimates of nutrient intakes to be used
for planning and assessing diets for
apparently healthy people
m The daily dietary intake level that is
estimated to meet the nutrient
requirement of 50% of healthy individuals
in a particular life stage and gender
group
m The standard deviation indicates the
degree of variation from the mean; in this
case, it indicates how different the nutrient
requirements of individual group members
are from the group mean
m An observational standard that is used when
insufficient data is available to determine an
RDA from an existing EAR
m Because it is set using presumable healthy
groups of individuals, the AI is expected to
meet or exceed the actual nutrient
requirement in all healthy members of a
specific life stage and gender group
m The highest level of daily nutrient
intake that is likely to pose no risk of
adverse health effects to almost all
apparently healthy individuals in the
general population
m As intake increases above the UL, the
risk of adverse (toxic) effects increases
m „
 : the process by which food is
broken down to absorbable units.
m 4   
 : flexible muscular
tube from the mouth through the
esophagus, stomach, small intestine, large
intestine, and the rectum to the anus.
m `  : the passage of nutrients from
the 4I tract into either the blood or the
lymph.
m v 
: the oral cavity containing the
tongue and teeth.
m ˜
: the passageway leading from
the nose and mouth to the larynx and
esophagus, respectively.
m 2

 : cartilage in the throat that
guards the entrance to the trachea
and prevents fluid or food from entering
it when the person swallows.
m 2

: the food pipe; the conduit
from the mouth to the stomach.
m j
: a circular muscle surrounding,
and able to close a body opening.
Sphincters are found at specific points
along the 4I tract and regulate the flow of
food particles.
m j 
: a muscular, elastic, saclike
portion of the digestive tract that grinds
and churns swallowing good, mixing it with
acid and enzymes to form chime.
m ˜
 
: the circular muscle that
separates the stomach from the small
intestine and regulates the flow of partially
digested food into the small intestine.
m 4


: the organ that stores and
concentrates bile. When it receives the
signal that fat is present in the duodenum,
the gallbladder contracts and squirts bile
through the bile duct into the duodenum.
m ˜  : a gland that secretes digestive
enzymes and juices into the duodenum.
m j

  : a ã0-ft length of small-
diameter intestine that is the major site
of digestion of food and absorption of
nutrients. Its segments are the
duodenum, jejunum and ileum.
m á : the space within a vessel, such
as the intestine.
m „  : the top portion of the small
intestine
m ‰  : the first two-fifths of the small
intestine beyond the duodenum.
m ÷
 : the last segment of the small
intestine.
m ÷


: the sphincter
separating the small and large
intestines.
m á 
   (colon): the lower portion of
the small intestine that completes the
digestion process. Its segments are the
ascending colon, the transverse colon, the
descending colon and the sigmoid colon.
m Ô : the muscular terminal part of the
intestine, extending from the sigmoid colon
to the anus.
m ` : the terminal outlet of the 4I tract.