NURS201 Exam Bluprint

Essential nutrients

Must be supplied by food because the body does not synthesize the nutrient or make enough to meet its needs.

Macronutrients

Body requires relatively large amounts of these nutrients daily, including carbohydrates, fats, and proteins.

Micronutrients

Body needs very small amounts of them to function properly, including minerals and vitamins.

Calorie

The amount of heat necessary to raise the temperature of 1g (1mL) of water 1 degree C.

Calorie or kilocalorie (kcal)

The heat energy needed to raise the temperature of 1000g (1 L) of water 1 degree C.

1g Carbohydrates

Contains 4 kcal.

1g Protein

Contains 4 kcal.

1g fat/lipids

Contains 9 kcal.

1g alcohol

Contains 7 kcal.

Factors that Influence Eating Practices

Biological, physiological, cognitive, psychological, environmental, and expert advice play important roles.

Biological and physiological factors

Age, ability to perceive external sensory information, internal sensations of hunger and thirst.

Cognitive and psychological factors

Learning processes, past experiences, cultural practices, religious teachings, and emotional stress level/mood.

Environmental factors

Food cost, proximity to a food store, availability of food in campus or workplace.

Expert Advice

RDN and RD can help navigate individual factors.

Nutrient Requirement

Smallest amount of a nutrient that maintains a defined level of nutritional health.

Dietary Guidelines for Americans

Improve the health of all Americans from infancy to older adult.

Appropriate uses of DRIs Standards

Prevent disease, achieve optimal health, ensure no nutrient is overconsumed, and reduce risk of deficiencies.

DRI

Dietary Reference Intake, a set of energy and nutrient intake standards.

EAR

Estimated average requirements, should meet the needs of 50% of healthy people in a specific life stage and age.

RDA

Recommended dietary allowance, standards for recommended daily intakes of several nutrients.

Tolerable Upper Intake Level (UL)

Maximum daily intake level of a nutrient unlikely to cause adverse health effects.

AMDR

American Macronutrient Distribution Ranges, ranges set for carbohydrates, proteins, and fats.

Carbohydrates

45-65 of total kcal

Lipids

20-35 of total kcal

Proteins

10-35 of total kcal

Food Groups

Grains, Protein, Fruits, and Vegetables

Grains

Wheat flour is usually their main ingredient, dietary guidelines recommend choosing whole grains, enrichment replaces nutrients lost in during refining and fortification is the addition of nutrients to foods.

Dairy Foods

Includes cows milk and products made from milk that retain their calcium, good sources of protein, phosphorus, and riboflavin (vitamin B), and dietary guidelines recommend low or no fat dairy products.

Protein Foods

Rich sources of micronutrients especially iron, zinc, and B vitamins, you can absorb iron and zinc better in animal foods than plant ones.

Fruits

Low in fat, good sources of phytochemicals, potassium, vitamin C, and folate. Whole or cut up fruit can be good fiber.

Vegetables

You can group vegetables into dark green, orange, and starchy categories. Low in fat and rich in potassium, vitamin A and C, folate, fiber, and phytochemicals.

Oils

Oils have essential fatty acids and vitamin E and cod liver oil is rich source of vitamin D. Solid fat examples are coconut oil, beef fat, and butter.

Whole Grains

Contain the entire grain kernel (bran, germ & endosperm).

Refined Grains

Grains that have the bran and germ removed.

MyPlate Personalized Menu Planning Guide

Recommended energy intake and estimates for how many calories you should eat from each food group.

MyPlate

Interactive dietary and menu planning guidance system that focuses on recommendation for 5 food groups, and physical activity resources for consumers based on the dietary guidelines for Americans.

Pyloric Sphincter

A circular muscle that surrounds the pylorus and regulates the flow of chyme into the small intestine.

Ileocecal Sphincter

Controls the rate at which the contents of the ileum empty into the large intestine and when contracted prevents back flow into the small intestine.

Internal Anal Sphincter

Increased pressure causes this muscle to relax automatically, thus under involuntary control.

External Anal Sphincter

Muscle relaxes at the will of the individual and it thus under voluntary control.

Mechanical Digestion

Is the physical breakdown of food as it passes through the GI tract.

Chemical Digestion

Breakdown of large nutrient molecules in food into smaller components, primarily the action of stomach acid and various enzymes.

Enzyme

Protein that allows chemical reactions, such as breakdown of large carbohydrates molecules to occur at a rapid rate.

Salivary Amylase

Initiates chemical digestion in mouth by beginning the breakdown of starch.

Hypogeusia

Condition characterized by the diminished ability to taste.

Gastric Juice

Gastric gland cells synthesize and secrete the primary components of gastric juice, which are mucus, hydrochloric acid (HCL), intrinsic factor, and digestive enzymes.

Small Intestine

The primary site of nutrient digestion and absorption, has the duodenum, jejunum, and ileum.

Large Intestine

Other than water and some minerals little additional absorption takes place in large intestine because the mucosa has no villi, mucus is primary secretion of large intestine.

Gut Microbiota

An ecosystem of bacteria, fungi, and viruses that colonize the intestinal tract and maintains a symbiotic relationship with human host.

GERD

Gastric Esophageal Reflux Disease.

Hemorrhoids

Clusters of small veins in the anal canal, chronic constipation and straining during bowel movements play a role in the development of inflamed and swollen hemorrhoids.

Monosaccharides

Simplest type of sugar, basic chemical unit of carbohydrates (ex: glucose, fructose, galactose, found in food such as table sugar, fruit, and milk).

Storage form of glucose in the body

Glycogen.

Disaccharides

Simple sugar that has two monosaccharides bonded together (ex: maltose, sucrose, and lactose).

Maltose

Malt sugar, has two glucose molecules bound together.

Sucrose

Natural food sources include maple syrup and carrots.

Polysaccharides

Complex carbohydrates comprised of more than 10 monosaccharides bonded together (ex: oligosaccharides, raffinose and stachyose).

Benefits of Fiber

Most forms of dietary fiber are complex carbohydrates comprised of monosaccharides connected by bonds that human enzymes cannot break.

Soluble Fiber

Such as pectins and gums, dissolve or swell in water.

Insoluble Fiber

Such as cellulose and lignin, generally do not dissolve in water.

Regularity in bowel habits

Due to the consumption of insoluble fiber and water.

Dietary fiber

Will reduce the risk of stomach cancer.

Types of dietary fiber

Cellulose, mucilages, lignin, and pectin.

Starches

Whole Grain: only if they contain the starchy endosperm, oily germ, and fiber-rich bran seed components in the same relative proportions as they exist in the intact grain.

Refined Grain

Generally low in fiber because such foods lack the fiber-rich bran seed component.

Starch composition

Composed of amylose (linear chain of glucose molecules) and amylopectin (branches chain of glucose molecules).

Hormones that regulate blood glucose levels

Glucose: important cellular fuel that body relies on hormones to maintain proper blood glucose levels.

Insulin

Pancreas that contains beta cells that produce insulin.

Glucagon

Groups of alpha cells in the pancreas, glucagon opposed insulin's effect by promoting the breakdown of glycogen which releases glucose into the bloodstream keeping blood glucose from dropping too low.

Diabetes Mellitus

Group of serious, chronic diseases characterized by abnormal glucose, fat, and protein metabolism.

Type 1 Diabetes

Autoimmune disease that occurs when certain immune cells malfunction and do not recognize body's own beta cells.

Functions of Lipids

Include triglycerides, phospholipids, and sterols such as cholesterol, most lipids are insoluble in water.

Major Functions of Lipids

Absorb fat-soluble vitamins and phytochemicals, cushion body against bumps, forms and maintain cell membranes, participate in cell signaling, insulate the body against cold temperatures, produce steroid hormones, and provide and store energy (triglycerides).

Conditions Associated with High Fat Amounts

Consuming high amounts of certain lipids may increase risk of developing obesity, certain cancers, CVD, heart disease, and stroke.

AMDR for Fats

Acceptable Macronutrient Distribution Range for Fats: 20-30% of total caloric intake.

Saturated Fatty Acids

Solid at room temperature, contains no carbon-carbon double bonds, contain long-chain.

Unsaturated Fatty Acids

Can either be monounsaturated or polyunsaturated, liquid at room temperature.

Triglyceride

Has three fatty acids bonded to glycerol, a three carbon alcohol that is often referred to as the 'backbone' of a triglyceride.

Lipolysis

The breakdown of triglyceride into glycerol and fatty acids.

Essential Fatty Acids

Include alpha-linolenic acid (Omega-3) and linoleic acid (Omega-6).

Prostaglandins

Produce a variety of important effects including stimulate uterine contractions, regulate blood pressure, and mediate immune inflammatory response.

Risk Factors for CVD

Smoking, high blood pressure, high cholesterol, obesity, diabetes, and physical inactivity.

Cholesterol

The most well-known sterol.

Desirable Cholesterol Level

Cholesterol <200 mg/dl is desirable.

Sterol

Lipids that have a more chemically complex structure than triglycerides or phospholipids.

Cholesterol Metabolism

Cholesterol is not metabolized for energy; cells use it to synthesize a variety of substances, including steroid hormones.

Sources of Cholesterol

Only in foods derived from animals, including egg yolk, liver, meat, poultry, and cow's milk.

Low-Density Lipoprotein (LDL)

Lipoprotein that carries cholesterol into tissues; elevated LDL is linked to increased risk of CVD.

Optimal LDL Level

LDL cholesterol <100 mg/mL is optimal.

High-Density Lipoprotein (HDL)

Lipoprotein that transports cholesterol away from tissues and to the liver; low HDL is linked to increased risk for CVD.

CVD Risk Factors

Risk for development of CVD increases when HDL levels are low and LDL levels are high in the bloodstream.

Dietary Changes to Reduce Risk of Atherosclerosis

Limit saturated fats which can raise LDL cholesterol, incorporate monounsaturated and polyunsaturated fats.

Omega-3 Fatty Acids

May protect heart from CVD.

Atherosclerosis

Long term process where plaque builds up on arterial walls.

American Heart Association Recommendation

Limit saturated fat intake to less than 10% of total energy.