FSS 25 Nutrition

Vocabulary/important concepts for Chapter 9 handouts

Energy In

Energy Out

Hunger

Appetite

Satiation

Satiety

Satiating effect of protein

Fat and satiety

Basal metabolism

Exercise-based energy expenditure

Thermic dffect of food

Basal metabolic rate (BMR)

Factors affecting BMR

Factors affecting EER

Body mass index

Distribution of body weights in U.S.
  adults

Average body composition

Overweight

Underweight

Obesity

Visceral fat

Central obesity

Waist circumference

Health risks of underweight and   

   overweight

Leptin

Genetic factors

Environmental factors

Fitness

Weight-loss strategies

Energy density

Low carbohydrate diets

Ketosis

Types of carbohydrates

Types of fat

Weight maintenance

Herbal products and supplements

Anorexia nervosa

Bulimia nervosa

 

 

Review questions:

 

  1. Define hunger, appetite, satiation and satiety and describe how each influences food intake.

 

  1. Describe each component of energy expenditure. 

 

  1. What factors influence BMR?

 

  1. What is central obesity and what is its relationship to chronic disease?

 

  1. What factors contribute to obesity?

 

  1. Discuss some eating strategies suitable for achieving and maintaining a healthy body weight.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Vocabulary/important concepts for Chapter 4

 

 

Simple carbohydrates

Complex carbohydrates

Monosaccharides

Disaccharides

Glucose

Fructose

Galactose

Maltose (glucose + glucose)

Sucrose (fructose + glucose)

Lactose (galactose + glucose)

Glycogen

Starches

Fibers

Amylopectin

Amylose

Soluble fibers

Insoluble fibers

Soluble fibers and blood cholesterol

Salivary amylase (starch digesting

  enzyme)

Hydrochloric acid and amylase in the

  Stomach

Fibers and satiety

Pancreatic amylase

Fermentation of viscous fibers in the

  Colon

Lactose intolerance

Carbohydrate absorption

Glucose in the liver

Conversion of glucose to glycogen

Conversion of glucose to fat

Use of glucose for energy

Blood glucose and insulin

Blood glucose and glucagon

Type 1 diabetes

Type 2 diabetes

Hypoglycemia

Glycemic index

Roles of soluble fiber

Roles of insoluble fiber

Sugar and empty calories

Sugar alcohols

Artificial sweeteners

Recommended intakes of carbohydrates

 

Review questions

 

  1. Name three disaccharides commonly found in food and their component monosaccharides.

 

  1. How are starch and glycogen similar and how do they differ?

 

  1. What roles does fiber play in the process of digestion and absorption of carbohydrate?

 

  1. Once absorbed, what are the possible fates of glucose in the body?

 

  1. Describe the roles of insulin and glucagons in relation to the maintenance of blood glucose concentration.

 

 

 

 Study guide

 

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* available in the handouts