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BPK 140 Study Guide - Maltose, Galactose, Fructose

14 pages73 viewsFall 2013

Biomedical Physio & Kines
Course Code
BPK 140
Mandana Salajegheh

of 14
Chapter 5: Nutrition,
Eating for optimum Health 03/13/2014
Nutrition: The science that investigates the relationship between physiological function and the essential
elements of the foods we eat
Nutrients: Constituents of food that sustain us physiologically
Hunger: feeling associated with physiological need to eat
Blood glucose goes down, feel dizzy
Appetite: Learned psychological desire to eat
Why is nutrition important?
Nutrition can prevent disease
Diseases caused by nutrient deficiency
Scurvy: lack of vitamin C
Goiter: lack of iodine
Rickets: lack of vitamin D for bones, only children can develop
Iron deficiency anemia: especially women may feel tired or fatigue.
Possibility of death
Diseases influenced by nutrition
Chronic diseases ex:
Heart diseases
Some forms of cancer
Diseases in which nutrition plays a role
Osteoarthritis: loss of joint cartilage
Osteoporosis: loss of bone density
Some forms of cancer
Eating well with Canadas food guide
Objectives: official food rules to eating well with Canada’s food guide
Meets nutrient needs
Reduces risk of health problems ( risk)
Supports a healthy body weight ( body weight)
Reflects diversity of foods available
Importance of healthy eating and physical activity
Highest portion to lowest portion:
Green to red
Nutrition deficiency:
Chronic diseases:
calories is a unit of measure that indicates the amount of energy we obtain from a food
Nutritious diet:
1. Adequacy
2. Balanced diet, proportion of food groups veggies>grain>milk>meats
3. Moderation of caloric intake and nutrients
4. Variety
Digestive System
Oral cavity, teeth, tongue:
mechanical processing, moistening, mixing with salivary secretions
Salivary gland: secretion of lubricating fluid containing enzymes that break down carbohydrates
Pharynx: pharyngeal muscles propel materials into the esophagus
Esophagus: transport of materials to the stomach

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