Chapter 24 Nutrition

5. insoluble in water, supply essential fatty acids and aid in the absorption of fat-soluble vitamins
7. process by which the body converts food into energy
8. carbohydrates like corn syrup, milk, table sugar, fruits, and beets
10. diet of choice for people with chewing difficulties resulting from missing teeth, jaw problems, or extensive fatigue
12. study of food; how it affects the human body and influences health
14. regulates blood calcium levels and regulates the rate of deposit and resorption of calcium in bone
16. are the primary energy source of the body
17. contains all liquids included in the clear liquid diet plus any food items there are liquid at room temperature
18. functions: metabolism, tissue building, immune system function, acid-base balance, fluid balance, and secondary energy source
19. critical in building and maintaining body tissues supporting the immune system to fight off disease and ensure healthy vision

1. antioxidant and protects red blood cells and muscle tissue cells
2. nutrition refers to the delivery of liquid nutrition into the upper intestinal tract via a tube
3. carbohydrates like in vegetables, bread, cereals, pasta, and grains,
4. night and color vision, cellular growth and maturity, healthy skin, reproduction, and growth of skeletal and soft tissues
6. blended diet
8. fats occur in pork, beef, poultry, seafood, egg yolk and dairy, coconut oil
9. is a pancreatic H that promotes the movement of glucose into cells for use
11. proteins come mostly from animal sources like meat, poultry, eggs, fish
13. synthesis of clotting factors and bone development
15. provides fluids to prevent dehydration and supplies some simple carbohydrates to help meet energy needs (water, tea, broth, clear juice)