nutrition midterm

thiamin (B1) - alcoholics, poor people

beriberi - weakness, nerve degeneration, heart changes
wernicke - korsakoff syndrome in alcoholics, mental confusion, psychosis, memory disturbance, coma

riboflavin (B2)

poor healing, cracking of lips, sensitivity to light, eye burning / tearing / itching, skin flaking around nose / eyebrows / earlobes

niacin - those with limited diet, alcoholics

pellegra - fatigue, decreased appetite, indigestion, 4ds = dermatitis, diarrhea, dementia, death

biotin - people eating many raw eggs, alcoholics

nausea, thinning hair, loss of hair color, tingling in hands / feet, red skin rash, depression, lethargy, hallucinations

pantothenic acid - alcoholics

rare due to wide distribution

choline

during pregnancy can interfere with fetal brain development and causes fatty liver muscles in adults

vitamin B6 - alcoholics

poor growth, skin lesions, decreased immunity, anemia, neurological symptoms

folate (folic acid) - pregnant woman, alcoholics

neural tube defects (spina bifida / anencephaly) macrocytic or megaloblastic anemia, poor growth, nerve development and function problems, diarrhea, tongue inflammation, larger risk of heart disease / some cancers

B12 (cobalamin) - vegans, elderly, people with somach/intestine disease

Pernicious anemia, increased homocysteine, decreased folate activation, numbness and tingling, gait abnormalities, memory loss, disorientation, paralysis, death

vitamin k - newborns, people on long-term antibiotics

Abnormal blood clotting causing bruising and uncontrolled bleeding, reduced bone density causing fractures

vitamin c (ascorbic acid) - older adults, alcoholics

Scurvy—gum and tooth problems, joint pain, bleeding, poor healing, fatigue, depression, hysteria

vitamin e - infants, people with poor fat absorption

Hemolytic anemia in infants; rare in adults causing poor muscle coordination, weakness, impaired vision

vitamin a - poor people consuming low fat/protein

Xerophthalmia(night blindness progressing to permanent blindness), abnormal jawbone growth in children, increased infections

vitamin d - children, older adults, darker skin

Low calcium absorption leading to rickets in children (pigeon breast and bowed legs) and osteomalacia

environmental, economic, cultural, social, health, personal

factors that affect food choices

nutrient

substance in food that provides energy and structure to the body and regulates body processes

nutrient density

measure of the nutrients provided by a food relative to its calorie content

macronutrients

carbs, protein, lipids, water

micronutrients

vitamins, minerals

scientific method

systematic, unbiased approach used to acquire new knowledge and continually revise and update our understanding based on new data

essential nutrients

nutrients need from outside the body because the body can't make them / make them in sufficient amounts

phytochmeicals

substances found in plant foods that are not essential nutrients but may have health-promoting properties

dietary reference intakes (DRI)

Recommendations for amount of energy, nutrients and other food components for healthy people to stay healthy, decrease chronic disease risk, and prevent deficiencies

estimated average requirements (EAR)

Nutrient intakes estimated to meet the needs of 50% of healthy individuals within a gender / life-stage group. Used to assess population’s nutrition adequacy but not for an individual’s intake

recommended dietary allowances (RDA)

Nutrient intakes sufficient to meet the needs of most healthy individuals within a gender and life-stage group. Amounts people should consume on average over several days or weeks

adequate intakes (AI)

Nutrient intakes that should be used when not enough data are available to set RDAs - estimation of amounts needed to sustain health based on what healthy people typically eat

daily value (DV)

Reference values developed by the FDA specifically for use on the food label. based on a 2000 calorie diet

3 components of a healthy diet

variety - balance - moderation

antioxidants

a substance that inhibits oxidation, especially one used to counteract the deterioration of stored food products.

salivary glands

produce saliva which contains a starch-digesting enzyme

liver

makes bile which aids in digestion and absorption of fat

pancreas

releases bicarbonate to neutralize intestinal contents. also produces enzymes that digest carbs, protein, and fat

gallbladder

stores bile and releases it into small intestine when needed

enzymes

proteins found in digestive secretions that act on food substances, causing them to break down into simpler compounds

small intenstine

main site for chemical digestion and absorption

alcohol

increases the risk of heart disease and causes other health and societal problems

simple carbs

monosaccharides - glucose, fructose, galactose
disaccharides - maltose, sucrose, lactose

complex carbs

polysaccharides - glycogen, starch, cellulose, fiber,

maltose

glucose + glucose. found in barley

sucrose

fructose + glucose. found in fruits, veggies, grain, sugar

lactose

galatose + glucose. found in milk

glycogen

many glucose molecules linked together in highly branched chains allowing for rapid hydrolysis. Enzymes attack branches making a surge of glucose. and is stored in muscles / liver

starch

Consists of many glucose molecules linked together in straight or branched chains. Found in some veggies, legumes, & grains

cellulose

Important component of fiber. Bonds between glucose molecules can’t be broken by human enzymes. Found in wheat bran, broccoli, & other plant products

soluble fiber

dissolves in water / absorbs water, forms gels, & is easily digested by bacteria in the colon. Found in barley, oats, legumes, citrus fruits. Protects vs heart disease by lowering blood cholesterol & diabetes by lowering blood glucose

insoluble fiber

does not dissolve in water, does not form gels, less readily fermented, adds bulk to fecal matter. Found in whole grains (bran), veggies. Promotes bowel movements / alleviate constipation

diabetics risk factors

ethnicity, genes, history of gestational diabetes, excess body fat, lack of exercise, high blood pressure, abnormal blood lipids, poor diet high in refined carbs

artificial sweeteners

Replace added sugar in the diet. Decrease dental caries & control blood sugar levels. Associated with weight gain, present in low nutrient density foods, & is toxic at high doses

triglycerides

1 glycerol & 3 fatty acids

fatty acids

consist of carbon chains with an acid group (COOH) at one end & a methyl (CH3) at the other end

saturated fatty acids

Generally solid at room temp. Fatty acids that are saturated with hydrogen atoms & contain only single bonds between carbon atoms of the carbon chain.

unsaturated fatty acids

often liquid at room temp. don't contain the max # of hydrogens. They contain at least 1 double bond between carbons of the carbon chain.

monounsaturated fatty acids

contain 1 double bond along carbon chain

polyunsaturated fatty acids

contain 2 or more double bonds along carbon chain

omega-3 fatty acids

body doesn't have the enzyme to make this & therefore can only make EPA / DHA if linoleic acid is provided in the diet. sources: flaxseeds / flaxseed oils, walnuts, fish oil, canola oil

trans fatty acids

increase the risk of heart disease. are relatively rare in nature, but hydrogenation can be used to create them.

cholesterol

in animals, made in the liver (nonessential) and is used to make cell membranes, myelin, vitamin D, dile acids, and some hormones. found in meat, eggs, & dairy.

High-Density Lipoproteins (HDL)

Return cholesterol to liver for reuse or elimination - often called “good cholesterol". High levels of this in blood is associated with lower risk of heart disease

Low-Density Lipoproteins (LDL)

Deliver cholesterol to cells via blood - often called “bad cholesterol”. Deliver cholesterol to cells & can bind to receptors
in artery walls which can begin process of plaque development in arteries. High levels in blood is associated with increased risk of heart disease

mediterranean diet

less meats / sweets, poultry / eggs couple times a week, cheese / yogurt in moderate portions daily or weekly, fish / seafood often, fruits / veggies / whole grains / olive oil / beans / seeds / etc every meal, being physically active

amino acids

building blocks of proteins. contain a central carbon atom
bonded to, a hydrogen, an acid group, an amino group, a unique a side chain that distinguishes it

essential amino acids

Histidine, Isoleucine, Isoleucine, Lysine, Methionine, Phenylalanine, Threonine, Tryptophan, Valine

nonessential amino acids

Alanine, Arginine, Asparagine, Aspartic acid, Cysteine, Glutamic acid, Glutamine, Glycine, Proline, Serine, Tyrosine

protein functions

Provide structure in Cells, Skin, Hair, Ligaments, Tendons, Bones. Act as enzymes - Facilitate biochemical processes. Transports proteins in blood and across membranes. Contribute to skin barrier, participates in blood clotting, form antibodies. aids in muscle movement & provide energy

Protein-Energy Malnutrition

Characterized by loss of muscle / fat mass & an increased susceptibility to infection.

pure protein deficiency

Kwashiorkor

overall energy deficiency

Marasmus