Human Nutrition Exam 1

What are nutrients?

• Substances that are consumed or synthesized in the body and are needed for health and when deficient can cause illnesses and specific diseases (40 essential nutrients)

  • Macro

    • Carbohydrates

    • Proteins

    • Lipids

    • Water

  • Micro

    • Vitamins

    • Minerals

What are the characteristics and function of carbohydrates?

• Function

  • Provides energy and makes nonessential nutrients

• Glucose is the main essential carbohydrate (monosaccharide)

• Help make other nonessential nutrients.

• Contain monosaccharides either:

  • Individually.

  • Bonded together into linear or branched chains.

• Types include:

  • Sugars — mono- and disaccharides.

  • Starches — digestible polysaccharides.

  • Fibers — indigestible polysaccharides.

What are the different types of lipids?

• Triaglyerecols

• Cholesterol

• Lechithin/phosphatidycholine (phospholipids)

What are the characteristics and function of triacylglycerols?

• Also called fats and oils.

• Made of:

  • 3 fatty acids.

  • Bonded to glycerol.

• Major functions:

  • Provide energy.

  • Provide fat-soluble vitamins.

  • Help make other nonessential nutrients.

• Fatty acids can be:

  • Saturated.

  • Unsaturated.

    • Cis-monounsaturated.

    • Cis-polyunsaturated.

    • Trans fatty acids.

• Essential fatty acids include:

  • Linoleic acid.

  • Alpha-linolenic acid.

What are the characteristics and function of cholesterol?

• Cholesterol is a sterol.

• It is used by the body to make:

  • Steroids.

  • Bile acids.

  • Vitamin D

What are the characteristics and function of lecithin/phosphatidylcholine?

• A type of phospholipid.

• Provides choline.

• Helps make:

  • Cell membranes.

  • Mitochondrial membranes.

  • Myelin.

• Has a structure similar to fats.

What are proteins made of and what are their major functions?

• Made of different amino acids bonded together.

• Can form:

  • Single linear chains.

  • Multiple linear chains.

• Supply 9–10 essential amino acids needed to make body proteins.

• Body proteins are important for:

  • Muscle.

  • Bone.

  • Skin.

  • Hormones.

  • Transport.

• Proteins can also provide:

  • Energy.

  • Nitrogen.

  • Sulfur.

• These materials can be used to make nonessential amino acids and other compounds

What are vitamins and what are their main characteristics?

• Participate in many chemical reactions, including metabolism.

• Do not provide energy.

• All vitamins are essential.

• Water-soluble vitamins:

  • B-complex vitamins.

    • Thiamin

    • Riboflavin

    • Niacin

    • Panthenic acid

    • B6

    • Biotin

    • Folate

    • B12

  • Vitamin C.

• Fat-soluble vitamins:

  • Vitamin A.

  • Vitamin D.

  • Vitamin E.

  • Vitamin K.

What is the difference between major and trace minerals?

• Minerals are inorganic compounds involved in:

  • Chemical reactions.

  • Metabolism.

  • Building body tissues.

  • Electrolyte functions.

• Major minerals:

  • Required in larger amounts, >300 mg/day.

    • Sodium.

    • Potassium.

    • Chloride.

    • Calcium.

    • Magnesium.

    • Phosphorus.

• Trace minerals:

  • Required in smaller amounts, <100 mg/day.

    • Iron.

    • Zinc.

    • Copper.

    • Fluoride.

    • Iodine.

    • Chromium.

    • Selenium

Why is water important?

• Considered the most important essential nutrient.

• Required in the largest quantity each day.

• Major functions:

  • Lubrication.

  • Solvent formation.

  • Fluid production.

  • Regulation of body temperature.

What are phytochemicals and zoochemicals?

What is a Calorie?

• A small calorie is the amount of heat required to raise:

  • 1 gram of water.

  • By 1°C.

• Food labels use a large Calorie, which is a kilocalorie.

• 1 Calorie = 1 kcal = 1,000 small calories.

• 1 kcal = 4.18 kJ.

How many Calories are provided by each energy-containing substance?

• Carbohydrate:

  • 4 kcal/g.

• Protein:

  • 4 kcal/g.

• Fat:

  • 9 kcal/g.

• Alcohol:

  • 7 kcal/g.

How does the body use food energy?

• Converts food energy into:

  • Chemical energy.

  • Mechanical energy.

  • Heat.

• Energy can be used to:

  • Build or synthesize new substances.

  • Perform muscular movement.

  • Promote nerve transmission.

  • Maintain ion and electrolyte balance.

  • Maintain acid/base balance.

What is the difference between hunger and appetite?

• Hunger:

  • Physiological need for food.

  • Examples include:

    • Low blood sugar.

    • Grumbling stomach.

• Appetite:

  • Psychological desire to eat.

  • Driven largely by the senses.

• Food intake is also influenced by:

  • Social/cultural factors.

  • Psychological needs.

  • Health.

  • Convenience and availability.

  • Cost.

What are the five elements of a healthy diet?

• Adequacy

  • Consume enough essential nutrients over time.

• Balance

  • Consume the proper proportion of each nutrient.

• Calorie control

  • Choose foods higher in nutrients and lower in Calories.

• Moderation

  • Practice portion control.

• Variety

  • Eat different types of foods within each food group

What is optimal nutrition?

• Consuming the appropriate amount of:

  • Calories.

  • Essential nutrients.

• Helps achieve:

  • Maximum health benefits.

  • Proper body weight.

  • Healthy aging.

What is malnutrition?

• An unhealthy nutritional state involving inadequate or excessive nutrition.

• Undernutrition:

  • Low Calorie or essential nutrient intake.

  • Can result in:

    • Subclinical deficiency.

    • Clinical deficiency.

• Overnutrition:

  • Excess Calorie or nutrient intake.

  • Can result in:

    • Toxicities.

    • Overweight.

    • Obesity.

What does a nutritional assessment include?

• Anthropometric assessment.

• Biochemical assessment.

• Clinical assessment.

• Dietary assessment.

• Environmental assessment.

• Family and personal medical history.

What warning signs should you look for when evaluating nutrition claims?

• Only advantages of a product are discussed.

• Claims of a new or “secret” breakthrough.

• Claims that something can “cure” a disease.

• Claims that sound too good to be true.

• Extreme bias against the medical community.

• Also examine:

  • Scientific credentials of the source.

  • Research supporting the claim.

  • Study size.

  • Study duration.

  • Type of study.

What does the Dietary Supplement Health and Education Act (DSHEA) of 1994 establish?

• Classifies supplements as foods rather than drugs.

• Supplements do not require FDA approval or the same rigorous regulation as drugs before being sold.

• The slides state that the FDA must demonstrate a safety problem rather than the company first proving the product safe.

• Supplements do not have to be proven effective for preventing or treating disease simply to be sold if considered reasonably safe with a history of use.

What are the Dietary Reference Intakes (DRIs)?

• Nutrition recommendations made by the Food and Nutrition Board.

• The slides list five standards:

  • EAR (estimated average requirements)

  • RDA (recommended dietary allowances

  • AI (Adequate intakes)

  • UL (Tolerable upper intake levels)

  • EER (Estimated energy requirements)

• Used for average daily nutrient and energy consumption.

Why do DRIs differ among people?

• DRIs differ according to life stage.

• Factors include:

  • Age.

  • Gender after age 9.

  • Pregnancy.

  • Lactation.

• Intended for healthy people.

• They are not designed for people who are malnourished or have certain health conditions.

What is an EAR?

• Estimated Average Requirement.

• Established for 16 essential nutrients that have:

  • Functional biomarkers.

  • Strong research.

• Represents an average requirement.

• Meets the nutrient needs of approximately 50% of the healthy population.

What is an RDA?

• Recommended Dietary Allowance.

• Calculated from the EAR.

• Slide formula:

  • EAR × 1.2 = RDA.

• Meets the needs of approximately:

  • 97–98% of the healthy population.

• Intended to help prevent:

  • Nutrient deficiencies.

  • Chronic diseases

What is an AI?

• Adequate Intake.

• Used for 23 other essential nutrients for which an RDA cannot be calculated.

• Based more on an estimate than a precise calculation.

• Usually set between what would be the RDA and UL.

What is a UL?

• Tolerable Upper Intake Level.

• Maximum daily intake for nutrients that can show toxicity.

• Includes intake from:

  • Foods.

  • Supplements.

  • Medications.

• Going above the UL increases the risk of adverse effects.

What is the EER?

• Estimated Energy Requirement.

• Estimates how many Calories a healthy person should consume per day.

• Goal:

  • Promote a healthy body weight.

What are the AMDRs for carbohydrates, fat, and protein?

• AMDR = Acceptable Macronutrient Distribution Range.

• Expressed as a percentage of total Calories.

• Carbohydrate:

  • 45–65%.

• Fat:

  • 20–35%.

• Protein:

  • 10–35%.

• Intended to help reduce chronic disease risk.

How should DRIs be used?

• Intended for:

  • Diet development.

  • Diet planning.

  • Large population groups such as schools and the military.

• Individuals should aim to meet their DRI over time.

• Intake should not exceed the UL.

• Not appropriate for:

  • Malnourished individuals.

  • Individuals with certain health conditions.

What makes a food nutrient dense?

• Compare its contribution to nutrient needs with its contribution to Calorie needs.

• Steps:

  • Divide the amount of a nutrient per serving by its DRI.

  • Divide Calories per serving by the Calorie DRI.

  • Compare the results.

• Nutrient dense if the food contributes proportionally more nutrients than Calories for multiple nutrients.

What does energy density mean?

• Refers to the amount of Calories per gram of food.

• High energy density:

  • 4 Calories/g.

  • Examples:

    • Ice cream.

    • Potato chips.

    • Nuts.

    • Bacon.

    • Avocados.

• Low energy density:

  • <1.5 Calories/g.

  • Examples:

    • Green leafy vegetables.

    • Berries.

    • Citrus fruits.

    • Raw carrots.

    • Vegetable soup.

    • Skim milk.

What are empty-Calorie or junk foods?

• Usually:

  • High in added sugar and/or fat.

  • May contain alcohol.

  • Have few, if any, micronutrients.

• Examples:

  • Sugared soft drinks.

  • Chips.

  • Cookies.

  • Candy.

  • Beer/mixed drinks.

What is the difference between processed and ultra-processed foods?

• Processed foods:

  • Combine minimal ingredients.

  • May contain salt, sugar, or oil for preservation/cooking.

  • Examples:

    • Canned vegetables.

    • Cheese.

    • Fresh bread.

    • Salted nuts.

• Ultra-processed foods:

  • Formulations made with industrial ingredients and often additives.

  • Designed for convenience and high palatability.

  • Little whole food may remain.

  • Examples:

    • Soda.

    • Packaged chips/cookies.

    • Candy.

    • Sugary cereal.

    • Fast food.

    • Many frozen meals.

    • Processed meats.

What are Daily Values (DVs)?

• Generic nutrition standards developed by the FDA.

• Used on food labels.

• Apply to most people over age 4.

• Exception:

  • Pregnancy.

  • Lactation.

• Based on:

  • RDIs.

  • DRVs.

What is the difference between RDIs and DRVs?

• RDIs:

  • Used for most vitamins and minerals except sodium.

  • Often use the highest RDA or AI value.

• DRVs:

  • Based on consuming 2000 calories/day

    • Fat is set at 30% of cals

      • 65g/day

        • saturated is set for 10% = 20g/day

    • Calories is set at 60%

      • 300g/day

        • Fiber is set at 25g/day

    • Cholesterol is set at 300mg/day

    • Sodium (2400 mg)

  • Used for:

    • Calories.

    • Carbohydrates.

    • Fiber.

    • Total fat.

    • Saturated fat.

    • Cholesterol.

    • Sodium.

What information must appear on food labels?

• Product name.

• Manufacturer name and address.

• Total weight.

• Ingredients:

  • Listed in descending order by weight.

• Common allergens.

• Nutrition Facts information.

What nutrients are listed on the Nutrition Facts Panel?

• Total Calories.

• Total fat.

• Saturated fat.

• Trans fat.

• Cholesterol.

• Sodium.

• Total carbohydrates.

• Fiber.

• Sugar.

• Added sugar.

• Protein.

• Vitamin D.

• Potassium.

• Calcium.

• Iron.

What are the three major types of front food-label claims?

• Nutrient claims:

  • Example: “low in fat.”

  • Closely regulated by the FDA.

• Health claims:

  • Connect a dietary pattern or nutrient with disease risk.

  • Closely regulated by FDA.

• Structure/function claims:

  • Example: “supports heart health.”

  • Not FDA approved.

  • Must be accurate.

  • Manufacturer is responsible for accuracy.

Dietary Guidelines for Americans

• Balance calorie intake to manage risk of chronic diseases and body weight

• FDA encourages higher intakes of whole, nutrient dense foods

  • Prioritize proteins

  • Dairy products

  • Green leafy vegetables

  • Fruits

  • Healthy fats and oils

  • Whole grain products

• FDA discourages high intakes of:

  • highly processed and ultra processed foods

  • refined grains

  • added sugars

  • sodium/salt

  • unhealthy fats (saturated and trans)

  • Soda, fruit juices, and alcohol

  • Chemical additives

What is the difference between enriched and fortified foods?

• Enriched:

  • Certain micronutrients are added back to refined grains.

• Fortified:

  • Nutrients are added:

    • At higher-than-normal amounts.

    • Or when they are not naturally present in the food

What are the major functions of the gastrointestinal tract?

• Regulates appetite.

• Digests food.

• Absorbs nutrients.

• Excretes waste.

• Plays an important role in immunity by:

  • Acting as a physical barrier.

  • Producing immune components.

  • Housing the gut microbiome.

• Controlled by:

  • Hormones.

  • Nervous system.

What organs make up the GI tract?

• Mouth and salivary glands.

• Esophagus.

• Stomach.

• Small intestine.

• Large intestine.

• Accessory organs:

  • Liver.

  • Gallbladder.

  • Pancreas.

What are the functions of the GI tract?

• Helps regulate appetite

• Digests food, absorbs nutrients, and excretes waste

• Helps in immunity

  • Acts as a physical barrier

  • Produces immune components

  • Houses bacteria

• Controlled by hormones and the nervous system

What are the four layers of the GI tract wall?

• Mucosa

  • Innermost layer.

  • Contains various cell types.

• Submucosa

  • Connective tissue.

• Muscle

  • Thickest layer.

  • Circular and longitudinal muscles.

• Serosa

  • Outermost connective tissue layer.

What is peristalsis?

• Movement that propels food through the GI tract.

• Consists of coordinated waves of:

  • Muscle contraction.

  • Muscle relaxation.

• Food is simultaneously mixed with digestive secretions.

• Segmentation also occurs but only in the small intestine.

What happens to food in the mouth?

• Chewing:

  • Physically breaks food apart.

  • Increases its surface area.

  • Mixes food with saliva.

  • Makes swallowing easier.

• Saliva contains:

  • Lysozymes → kill bacteria.

  • Mucus → moistens food.

  • Salivary alpha-amylase → begins starch digestion.

  • Electrolytes → enhance flavor

What is the function of the esophagus?

• Transfers food from the mouth to the stomach.

• Swallowing moves the bolus:

  • From the mouth.

  • Through the throat.

  • Into the esophagus.

• The epiglottis:

  • Prevents food from entering the trachea.

  • Helps prevent choking during swallowing.

What is the function of the lower esophageal sphincter (LES)?

• Allows the food bolus to enter the stomach.

  • Helps prevent:

    • Food.

    • Stomach acid.

  • From backing up into the esophagus.

What happens to food in the stomach?

• Stomach serves as a:

  • Holding tank.

  • Mixing tank.

• Food bolus mixes with stomach secretions.

• This mixture becomes chyme.

• Stomach volume:

  • About 50 mL when empty.

  • About 1.5 L when full.

What are the functions of hydrochloric acid (HCl) in the stomach?

• Increases stomach acidity.

• Denatures proteins.

• Kills bacteria.

• Dissolves and ionizes minerals.

• Releases lipids bound to proteins.

• Converts:

  • Pepsinogen → pepsin.

What is pepsin?

• Digestive enzyme in the stomach.

• Begins protein digestion.

• Produced initially as pepsinogen.

• HCl converts pepsinogen into active pepsin

What is gastrin?

• Hormone associated with stomach digestion.

• Promotes secretion of:

  • HCl.

  • Pepsinogen.

Why is mucus important in the stomach?

• Protects the stomach lining from:

  • HCl.

  • Pepsin.

• Mucus production relies on prostaglandin synthesis.

• Chronic oral use of certain NSAIDs and anti-inflammatory steroids can:

  • Inhibit prostaglandin production.

  • Reduce mucus production.

  • Contribute to inflammation and ulceration.

What is intrinsic factor?

• A protein produced in the stomach.

• Needed for the absorption of vitamin B12.

What is the function of the pyloric sphincter?

• Controls the movement of chyme:

  • From the stomach.

  • Into the small intestine.

What is GIP and what does it do?

• GIP = glucose-dependent insulinotropic peptide.

• Slows the movement of food.

• Helps keep the stomach full longer.

• The slide notes this is partly controlled by increased:

  • Fiber consumption.

  • Protein consumption.

What are the three sections of the small intestine?

• Duodenum

  • Upper portion.

• Jejunum

  • Middle portion.

• Ileum

  • Lower portion.

• Most digestion and absorption occurs in the upper half of the small intestine.

What are villi and why are they important?

• Villi form hills and valleys along the mucosa of the small intestine.

• They are lined with different cells:

  • Goblet cells

    • Produce mucus.

  • Endocrine cells

    • Produce hormones.

  • Enterocytes

    • Produce digestive enzymes.

    • Absorb most nutrients.

• Enterocytes contain a brush border of microvilli.

• The villi/microvilli structure increases the surface available for absorption.

What does the liver do during digestion?

• Produces bile.

• Bile contains:

  • Bile salts.

  • Cholesterol.

  • Phospholipids.

  • Mostly water.

• Bile aids in:

  • Fat digestion.

  • Fat absorption.

What does the gallbladder do?

• Stores bile.

• Releases bile during eating.

• The slide associates this process with cholecystokinin (CCK).

What does the pancreas contribute to digestion?

• Produces and secretes:

  • Sodium bicarbonate.

  • Digestive enzymes.

• Digestive enzymes include:

  • Lipases.

  • Proteases.

  • Alpha-amylase.

• The slide also associates pancreatic secretion with secretin.

What structures make up the large intestine?

• Ileocecal valve.

• Colon:

  • Cecum.

  • Ascending colon.

  • Transverse colon.

  • Descending colon.

  • Sigmoid colon.

• Rectum.

• Anus.

• Undigested or unabsorbed material from chyme passes through the ileocecal valve into the large intestine

What are the major functions of the large intestine?

• Absorbs:

  • Water.

  • Electrolytes.

  • Some minerals.

• Responsible for:

  • Formation of feces.

  • Storage of feces.

  • Expulsion of feces.

• Houses the majority of GI-tract bacteria.

What are the functions of beneficial bacteria in the GI tract?

• Help control the growth of pathogenic bacteria.

• Synthesize:

  • Vitamin K.

  • Biotin.

• Help ferment undigested carbohydrates.

• Fermentation produces:

  • Short-chain/volatile fatty acids.

  • Energy.

What are probiotics?

• Live bacteria found in:

  • Foods.

  • Supplements.

• Examples listed in the slides include:

  • Yogurt.

  • Cheeses

What are prebiotics?

• Non digestible carbohydrates in food that promote the growth of beneficial bacteria

  • Fiber and resistant starch

Where does most nutrient absorption occur?

• Most nutrient absorption occurs in the small intestine (SI).

• Absorption primarily occurs through enterocytes.

• A small amount of absorption also occurs in:

  • Stomach.

  • Large intestine

What are the three major methods of nutrient absorption?

• Passive diffusion

  • Does not require energy.

  • Used for:

    • Lipids.

    • Fat-soluble vitamins.

• Facilitated diffusion

  • Requires cell membrane proteins.

  • Used for:

    • Some amino acids.

    • Fructose.

    • Water-soluble vitamins.

• Active transport

  • Requires:

    • Cell membrane proteins.

    • Energy.

  • Used for:

    • Glucose.

    • Galactose.

    • Some amino acids.

    • Minerals.

After nutrients are absorbed, how are they transported through the body?

• Nutrients absorbed by GI tract cells enter either:

  • Cardiovascular system.

  • Lymphatic system.

• Which system is used depends on the solubility of the nutrient.

How are water-soluble nutrients transported?

• Absorbed directly into the capillary beds of the GI tract.

• Transported to the liver through the hepatic portal vein.

• The liver can then:

  • Metabolize some nutrients.

  • Store some nutrients.

  • Send nutrients into the systemic bloodstream.

• Nutrients in systemic circulation can then be used by cells throughout the body

How are fat-soluble nutrients transported?

• Fat-soluble nutrients include:

  • Lipids.

  • Fat-soluble vitamins.

• They are absorbed into the lacteals within the villi.

• They travel through the lymphatic system to the thoracic duct.

• The thoracic duct leads into the:

  • Left subclavian vein.

  • Vena cava.

  • Systemic bloodstream.

• This route initially bypasses the liver.

What is the major difference between the transport of water-soluble and fat-soluble nutrients?

• Water-soluble nutrients:

  • Enter blood capillaries.

  • Travel through the hepatic portal vein.

  • Reach the liver first.

• Fat-soluble nutrients:

  • Enter lacteals.

  • Travel through the lymphatic system.

  • Enter systemic circulation.

  • Initially bypass the liver.

How is the GI tract regulated?

• Regulation involves several processes.

• Nervous system:

  • Stimulates appetite.

  • Causes stomach growling.

  • Stimulates saliva secretion.

• These responses may occur because of:

  • Senses, such as smell.

  • Nutrient levels in the blood, such as low blood sugar.

• Hormones also play major roles.

Which appetite hormones should you remember?

• Appetite ON:

  • Ghrelin → stomach.

  • Neuropeptide Y → brain.

• Appetite OFF:

  • Leptin → adipose tissue.

  • GLP-1 → intestines.

• Secretions OFF in stomach and pancrease:

  • Somatostatin

What is the difference between heartburn and GERD?

• Heartburn

  • Acute condition.

• GERD

  • Gastroesophageal reflux disease.

  • Chronic condition.

• Both involve the backward flow of stomach contents, including HCl, into:

  • Esophagus.

  • Throat.

What damage can chronic GERD cause?

• Backflow of stomach acid can cause:

  • Inflammation.

  • Ulceration.

• According to the lecture, it can also contribute to cancer involving:

  • Esophagus.

  • Throat.

  • Voice box.

What factors can contribute to heartburn and GERD?

• Foods/beverages listed in the lecture:

  • Citrus juices.

  • Sodas.

  • Coffee.

  • Chocolate.

  • Deep-fried foods.

  • Spicy foods.

  • Alcohol.

• Other factors:

  • Hiatal hernia.

  • Large meals/overeating.

  • Tight-fitting pants around the waist.

  • Lying down after eating.

How are heartburn and GERD treated?

• Medications may include:

  • Antacids.

  • Acid inhibitors.

  • Acid blockers.

What are gastritis and peptic ulcers associated with?

• Oversecretion of HCl.

• Increased activation of pepsin, particularly with an empty stomach.

• Can lead to:

  • Inflammation.

  • Ulceration of the stomach.

• The lecture also notes possible progression to stomach cancer.

What can cause gastritis and peptic ulcers?

• Same factors listed for GERD, plus:

  • H. pylori.

  • NSAID use.

  • Oral steroid use.

  • Mental stress.

  • Smoking.

  • Chronically chewing gum on an empty stomach.

How are gastritis and peptic ulcers treated?

• Depending on the cause:

  • Antibiotics.

  • Discontinuation of NSAIDs or oral steroids.

  • Acid inhibitors.

  • Acid blockers.

What is metabolic dysfunction-associated steatotic liver disease (MASLD)?

• Occurs when liver cells store excess fat.

• Excess fat can lead to:

  • Liver swelling.

  • Inflammation.

  • Scarring.

  • Cirrhosis.

  • Liver failure.

• The lecture associates it mostly with higher intake of:

  • Sugar.

  • Refined carbohydrates.

What is MASH?

• Metabolic dysfunction-associated steatohepatitis.

• Refers to the condition when inflammation is present with MASLD.

Who most commonly develops MASLD according to the lecture?

• Mostly adults with:

  • Obesity.

  • Type II diabetes.

  • Insulin resistance.

What are symptoms of MASLD?

• Fatigue.

• Nausea.

• Poor appetite.

• Weight loss.

• Jaundice.

• Diffuse pain under the right rib cage, where the liver is located.

How is MASLD treated according to the lecture?

• Gradual weight loss.

• Reduce:

  • Refined carbohydrates.

  • Sugar.

• Foods listed for reduction include:

  • Bread.

  • Rice.

  • Pasta.

  • Potatoes.

  • Soda.

  • Candy.

  • Fruit and fruit juices.

What is irritable bowel syndrome (IBS)?

• A lower GI tract disorder.

• Symptoms include:

  • Abdominal pain/cramping.

  • Stomach bloating.

  • Flatulence.

  • Diarrhea.

• The lecture states it is most commonly seen in young females.

What foods may trigger IBS according to the lecture?

• High-salt foods.

• Spicy foods.

• High-fat foods.

• Cruciferous vegetables.

• The lecture also lists:

  • “Cafeteria or restaurant dining.”

How is IBS treated according to the lecture?

• Avoid trigger foods.

• Exercise regularly.

• Anti-diarrheal medications.

What is inflammatory bowel disease (IBD)?

• Chronic inflammation involving the:

  • Small intestine.

  • Large intestine.

• Includes:

  • Ulcerative colitis.

  • Crohn's disease.

What are symptoms of IBD?

• Persistent diarrhea.

• Abdominal pain.

• Rectal bleeding/bloody stools.

• Weight loss.

What causes IBD according to the lecture?

• Associated with:

  • Autoimmune disorder.

  • Genetics.

How is IBD treated?

• Surgery to remove damaged areas.

• Oral steroids.

• Immunomodulators.

What are the two major forms of IBD?

• Ulcerative colitis.

• Crohn's disease.

What is celiac disease according to the lecture?

• Described in the lecture as an allergic reaction to gluten.

• Gluten-containing foods/grains listed include:

  • Wheat.

  • Rye.

  • Barley.

  • Couscous.

  • Semolina

How common is celiac disease according to the lecture?

• Approximately 1 in 133 people are affected.

• The lecture states that many others may have:

  • Gluten intolerance.

  • Gluten sensitivity.

• Many cases may be undiagnosed.

How does celiac disease affect the small intestine?

• Causes the small intestine to become:

  • Inflamed.

  • Swollen.

• This can interfere with nutrient absorption.

• As a result, multiple nutrient deficiencies can develop.

What is the dietary treatment for celiac disease?

• Follow a gluten-free diet for life.

• Alternatives listed in the lecture include:

  • Corn.

  • Rice.

  • Oats.

  • Quinoa.

  • Buckwheat.

What are food intolerances?

• The lecture gives examples such as:

  • Lactose intolerance.

  • Gluten intolerance.

• Symptoms can include:

  • Stomach ache.

  • Bloating.

  • Gas.

  • Diarrhea.

• Management:

  • Avoid foods that cause problems.