Learn: Nutrition & Health Exam 1 Rutgers Joe Dixon

Atwater Numbers

Used for the calculation of the available energy of foods.

Protein - 4 kCal/g

Carbohydrates - 4 kCal/g

Fat - 9 kCal/g

Dietary supplement health and education act of 1994 (DSHEA)

federal law gives americans freedom to choose dietary supplements.

prevents

1. extended dietary supplements to include any herb or diet reagent

2. didn't require manufacturers to demonstrate product safety (FDA had to prove unsafe)

3. FDA now needed to go through complicated procedure to take products off the market

2nd Foundation of Nutrition

Atwater Numbers

Causes of Death in 1900

Tuberculosis, Pneumonia, Influenza, Heart Disease, Diarrhea, and Strokes

Causes of Death in Present Time

Heart Disease, Cancer, Strokes, Pulmonary Disease, Accidents

The Average American Diet - Macronutrient Calorie Breakdown

Protein - 15% of Total Daily Calories

Fat - 35% of Total Daily Calories

Carbohydrates - 50% of Total Daily Calories

DRIs

Dietary Reference Intakes - Instituted in 1997 to create a broader system of dietary standards

AI

Adequate Intake - Based on what level is in the diet of healthy populations. The average amount

in the diet. (good)

Nutrient Balance Study

Performed in humans to learn about the nutrient and to allow us to calculate how much of the nutrient is needed to maintain health via deficiency studies (first foundation of nutrition)

EAR

Estimated Average Requirement - Based on Balance Studies (put people on a diet devoid of the nutrient then add it back in increments). Intake value thought to meet the mean requirement of healthy individuals in a particular life stage. (better)

RDA

Average intake level of a nutrient thought to meet the nutrient requirements of 97% of healthy people. (best)

UL

Tolerable Upper Intake Level - Highest level of usual daily nutrient intake likely to pose no risk of adverse health effects.

DV

Daily Value - Recommended intakes of nutrients based on either a 2,000 or 2,500 kCal diet. Used for Food Labels.

Vitamin D and Selenium

The ULs are about 7 times their RDAs.

1880s

Rubner /Atwater - Atwater numbers

1900

Humans Obey 1st Law of Thermodynamics (Human calorimetry experiments)

1913

McCollum & Others discover Fat Soluble "A"

1914

Goldberger showed Pellagra was a nutritional deficiency (niacin) Filth parties

1910 to 1950

Age of Vitamin discovery

1941

Enrichment Act (grains/cereals) - thiamin, niacin, iron, riboflavin added to flour

1943

First RDAs formulated to help feed troops adequate food during WW2

1953

Watson and Crick publish the Double Helix

1980

Beginning of Obesity

1990

Nutrition Labeling & Education Act

1994

DSHEA Becomes Law (the pink elephant)

1997

RDAs became DRIs - a broader system of standards - introduction of the UL

2000-2022

Age of Nutrition Mis-Information - was born along with the Internet/Social media

First Foundation of Nutrition

The Nutrition Balance Studies: - About 50 years of research or more that determined the DRIs (ex: vitamin C)

Second Foundation of Nutrition

Atwaters numbers for carbohydrates, fat, and protein in food. determined via bomb calorimetry

Third Foundation of Nutrition

Atwater numbers are upheld in animals. First Law of Thermodynamics - energy cannot be created or destroyed. Energy in the bonds of macronutrients is conserved when digested and absorbed

Why are fat and gasoline similar?

Both fuels can be ignited; chemically similar in that they are essentially hydrocarbons/chemical compounds that contain only carbon and hydrogen covalently bonded together

Lactose

Composed of glucose and galactose.

Gasoline

11 kCal/g

Alcohol

7 kCal/g. Not considered a nutrient because it is not essential to sustain life.

Eric Heiden

Highest oxygen intake. 90 ml/kg/min.

Carbohydrates provide

30-35% of total energy intake

Simple sugars provide

15-20% of total energy

95% efficient

Absorption of carbohydrates, amino acids, and fat.

GI Tract

Gastrointestinal Tract. Digestion, Absorption, Elimination.

What are examples of monosaccharides?

glucose, fructose, galactose

What are examples of disaccharides?

glucose-glucose; glucose-fructose, glucose-galactose

What are examples of polysaccharides?

glucose connected with alpha bonds (called starch in plants)

What is amylopectin?

branched starch

What is the storage polysaccharide in animal cells?

glycogen

Entercytes

Absorptive cells

Inflammatory Bowel Disease

Autoimmune disease - variety of causes

Glucose

blood sugar

Fructose

Naturally occurring monosaccharide found primarily in honey, fruits, & vegetables. Sweetest monosaccharide.

Galactose

Component of glycolipids & glycoproteins. Converted to glucose and used as energy.

Sucrose

glucose and fructose

Maltose

glucose + glucose

Amylose

straight chains (ex: cornstarch)

How many total kCals of glycogen are stored in humans?

2500 Calories (one day's worth)

Starch

The storage polysaccharide in plants stored in the endosperm

What is the glycemic Index (GI)?

Height of blood glucose in response to food (with 50 g glucose)

High GI

Potato and white rice (not necessary bad)

Low GI

oat bran, corn, wheat, lentils

Insoluble fibers

cellulose, hemi-cellulose, lignins

cellulose

polymers of glucose but linked with a beta bond

Why can ruminant farm animals digest fiber

bacteria in their stomachs can cleave beta bonds

Soluble fibers

pectins, gums, mucilages

Type 1 Diabetes

A chronic condition in which the pancreas produces little or no insulin

Type 2 Diabetes (what can it be caused by)

A chronic condition that affects the way the body processes blood sugar. Can be caused due to being overweight/obese.

What is the role of insulin?

Regulates blood sugar

Lipids

9 kCal/g

What is dietary fiber?

group of plant polysaccharides that are not digested/absorbed in the human small intestine

What are soluble fibers thought to have?

more beneficial effects for prevention of chronic diseases than insoluble fibers, they slow glucose absorption more and lower blood cholesterol better

fiber protects against

coronary heart disease

Number one nutrition recommendation

eat fiber (oatmeal in the morning)

proteins are made up of

20 amino acids some essential some non-essential

non-essential amino acids

produced in the body

protein provides what and what does each AA contain?

nitrogen; each amino acid contains an N atom

In reality, the protein requirement is a

essential amino acid requirement (in the needed proportions)

Protein nutrition balance studies were performed when (and using what)?

During/after WW2 using nitrogen balance method

What does a high quality protein have?

all essential amino acids in a pattern need by growing animals (egg and milk proteins)

highest quality protein

egg (6g)

How do most experts consider protein intake in adults?

very adequate in the US and protein quality isn't an important issue for adults

protein synthesis (tortoise)

Forming proteins based on information in DNA and carried out by RNA

after a protein is made in a cell it can exist for as little as ___?

5 mins or as long as 20-30 days (collagen)

Cells utilize free amino acids from where?

the cytosol and with the aid of ribosomes, they synthesize proteins

After a meal, high amino acids will

1. inhibit protein breakdown

2. Stimulate protein synthesis somewhat

protein synthesis is

less dependent on hormones/ other factors than previously thought and fairly consistent

After amino acids are released from degraded proteins

they are for the most part re-utilized for additional synthesis (90-95% in adults)

protein turnover

occurs in all cells at the same time as protein synthesis

2 Roles of intracellular protein degradation

1. provides constant supply of amino acids for synthesis of important proteins

2. needed to break down foreign proteins to send to presentation system on outside of T-cells

Mechanisms of Protein degradation

1. Lysosome: known for 70 years or more-compartment (organelle)within cell

2. Ubiquitin/Proteasome system 2004 Nobel prize (for the discovery of ubiquitin-mediated protein degradation)

In general protein degradation is what compared to protein synthesis?

more sensitive to outside factors

soy is what kind of protein?

a complete protein (has essential amino acids close to/over requirement)

Chemical score (Amino Acid score)

concept of limiting essential amino acid-ratio of most limiting essential amino acids in a test protein/amount of that amino acid in egg protein (pea protein is low in methionine)

Can too much protein be toxic?

not without kidney problems

most nitrogen is excreted in the form of

urea in urine

RDA for protein is what? And is the RDA for protein the same as the protein requirement?

0.8g per kg of body weight protein requirement is lower than RDA (requirement .35g per kg)

eating the RDA for protein means

you will be in nitrogen balance (what comes in equals what goes out)

are amino acid supplements recommended

no it creates ridiculous imbalances

stunting

occurs with more moderate protein deficiency

3 digestive signaling hormones

gastrin-increases HCI secretion

secretin-from top of duodenum causes pancreas to secrete enzymes and bicarb

cholecystokinin-as for secretin also slows gastric emptying and stimulates bile secretion from gall bladder

intestinal cells

entercytes, goblet cells

enterocyte

Absorptive cell of the intestine

where was sugar cane first cultivated

new guinea

What provides amylase enzymes when making beer?

malted barley