NUSC Exam 1

UConn NUSC

Epidemiology

Study of diet, disease, and health patterns

Depletion Repletion Study

Nutrient is eliminated in the diet until deficiency symptoms are appear, nutrients are added back in until symptoms are gone (usually done on rodents)

Ethical studies must…

Be approved by the Institutional Board Review (IRB), subjects sign consent forms

Dietary reference intake (DRI)

Recommendations for amounts of energy (macronutrients, micronutrients) and other food components we should consume to remain healthy

Changes depending on gender and age

EER

Estimated Energy Requirement

Acceptable Macronutrient Distribution Range: AMDR

Provides acceptable intake ranges for energy-yielding nutrients

Expressed as a %

Recommended Macronutrient Ranges

45-65% calories from carbs

20-35% from fat

10-35% from protein

RDA

Recommended dietary allowance: amount that meets the needs of 97-98% of people

Ex.) % of daily value

EAR

Estimated Average requirements

The amount of nutrients that is estimated to meet the needs of 50% of people in the same gender and age group

AI

Adequate Intake (more specific/accurate), Estimate for when there is not enough evidence to establish an EAR and RDA

UL

Tolerable upper limit intake level (more crude)

Safety, mostly for certain vitamins

5 things used to calculate someones EER:

Gender

Age

Physical activity level

Weight

Height

What is an eating/dietary pattern?

Combos of food and beverages that make up an individuals intake overtime

Current dietary guidelines are…

Added sugar—> less than 10% of calories each day

Saturated fat—>less than 10% if calories a day
(starting at 2 years)

Sodium—> Less than 2300 mg a day (less if under 14)

Physical Activity guidelines…

150-300 mins a week/half hour a day minimum

Who regulates food labels?

FDA and USDA

DV

Daily value: Amount of nutrients the average person should consume/not consume in a day, on the basis of the 2,000 calories diet

% daily value is…

The % represents the percentage out of 100% that food item makes up of a certain nutrient

Ex.) Calcium 36% —> Thats 36% of your 100% total calcium value for the day

First nutrients labeled on packages and the ones the nation is most deficient in are?

Vitamin D

Calcium

Iron

Potassium

USP

Symbol that indicates that a supplement has been verified for quality

Nutrient content claims, and are they established by the FDA?

Low fat, reduced, antioxidant

Established by the FDA

Health claims, and are they regulated by the FDA?

‘Reduce risk of heart disease,’

FDA regulated

Structure/Function claims, is it regulated by the FDA?

Describes role of nutrient in the body, Ex) Calcium for healthy bones

NOT FDA regulated

Ingredient lists must go by…

WEIGHT

Differences and similarities between my plate vs. Healthy Eating plate are…

Healthy Eating Plate: Limit red meat, eat chicken fish, beans, nuts, avoid processed meat—>More details, recommends oils and water

Myplate: Recommends dairy, less detailed, does not include oil

BOTH say plate should be half grains and proteins, ¼ fruit and the rest veggie

4 stages of Nutritional Defficency:

Inadequate Intake—>Decreased stores+tissue levels—> Altered biochemical and physiological functions—>physical signs of symptoms and deficiency

Organization of Life order

Cell (molecules) —>Tissue (Similar cells) —> Organ (special function) —> organ system (everything working together)—>body

Systems of the body

Digestive system, nervous system, cardiovascular system, endocrine system (releases hormones into the bloodstream), respiratory system, integumentary system (skin, hair)

Brain

When you are hungry—>signals the trigger of enzymes to message the digestive system to prepare for food

CCK

Triggered hormone by the brain to the gallbladder—>tells it to secrete bile in the SI

Gastrin

Hormone that cues the stomach to prepare digestive fluids

Bile

Digestive fluid produced by your liver and stored in your gallbladder to aid in breaking down dietary fats and vitamins

Mouth

Begins the breakdown of food utilizing salivary glands, which contain enzymes like amylase to begin breaking food down into its smallest components

Lysozyme

Blocks bacterial growth that contributes to tooth decay

Bolus

Initial lump of food formed by your mouth

What enzyme breaks down carbs into glucose?

Amylase

Pharynx

Flap before the esophagus that separates your airway and the path your food travels down

Epiglottis

Blocks air passages to the lungs as food moves down the digestive track

Esophagus

tube your food travels down to get to your stomach, connects pharynx and stomach

Peristalas

Muscular contractiuons that moves food down the esophagus

Sphincter

Regulates the passage of food to the stomach

Stomach

Breaks down and temporarily stores your food before digestion, produces hydrochloric acid

Mucus

Secretion used to help lubricate to keep stomach and SI healthy

Hydrochloric acid + bolus =

Chyme

Small intestine

Where absorption of nutrients occurs, everything is absorbed together in its smallest form

Segmentation

Chyme is mixed with digestive fluids and everything becomes one, enhancing the nutrients absorption process

Small Intestine Cells

Produces intestinal juices that aid with absorption

Pancreas

Produces pancreatic juice which contains both
bicarbonate ions (keeps body fluid and blood at the correct PH) and digestive enzymes

Liver

Produces bile which is a fluid that digests fat

Gallbladder

Stores and Secretes bile into the SI

Carbs break down into…

Glucose

The enzyme used to break down carbs is:

Amylase

Carbohydrate digestion process

Amylase breaks down starch into double sugars and short glucose chains—>Enzymes break chains and double sugars apart—> simple sugars travel through the body using blood vessels

Proteins break down into…

Amino Acids

Protein digestion process

Trypsin and chymotrypsin—> break down polypeptides and short amino acid chains—> chains become individual amino acids—> amino acids travel via blood vessels

Fat digestion process

Bile breaks down large fat molecules—> pancreatic lipase breaks them down into free fatty acids and monoglycerides—>short chain is absorbed back into the blood, long fatty acid chains enter the lymphatic system

Enzymes used to break down proteins are…

Pepsin, Trypsin, Chymotrypsin (Trypsin and Chymotrypsin are in the SI)

Pepsinogen cycle

Pepsinogen and hydrochloric acid —>pepsin, which breaks down proteins into amino acids

Fat breaks down into…

Fatty Acids

Enzyme used to break down fat is…

Lipase

Large Intestine

Made up of colon and rectum, absorbs water vitamins and minerals, doesn’t directly participate in digestion, compacts unabsorbed substances into feces, holds most microorganisms

Mix of Microorganisms includes:

Bacteria, fungi, protozoa, viruses

Probiotics

Helps contain natural LIVE gut beneficial bacteria

Ex) Kimchi, yogurt

Prebiotics

Helps stimulate probiotic growth, they pass undigested into the colon

Ex) Bannana, onion, artichokes, garlic