nutr chapter 1

The addition of specific vitamins and minerals to refined foods in the amounts originally present

Enrichment

Fortification

The addition of vitamins, minerals and/or other nutrients to refined foods in amounts in excess of those originally present

Nutrient

A chemical compound or element found in food that nourishes the body by providing energy, building material, and/or regulatory action necessary for good health.

Essential nutrients

Are nutrients that the body cannot make in the amounts necessary for good health; therefore, they must be obtained through our daily diet.

Dietary Reference Intake (DRI)

based values that serve for both assessing and planning diets.

Refined foods

refined foods have been processed or altered so they lack the natural nutrients they once contained. These foods are high in calories but low in nutrients.

Carbs, Lipids, Proteins, Minerals, Vitamins and water.

What are the 5 most essential nutrients that are organic (living) and contain carbon, hydrogen, and oxygen. Minerals are inorganic ( non living)

Carbohydrates

are organic and a ready source of energy. also includes sugar starches and fiber

simple carbohydrates

are saachrides or sugar units, no digestion, absorbed into the bloodstream.

complex carbohydrates

must be broken down into simple carbohydrates before they can be used by the body.

complex carbohydrates

also contain other nutrients like minerals, vitamins, and soluble fiber which make them more nutritious than foods that simple carbs.

energy

All carbohydrates will breakdown into?

Vitamins

these are organic compounds found naturally in foods. They are needed for metabolic and physiologic processes. do not provide energy or calories

Vitamins

these are classified as fat soluble or water soluble

Minerals

they are inorganic chemical elements.

Minerals and vitamins

do not provide but work together with other nutrients in the body to regulate many processes including energy production

water

without this you will die

60, 80

water makes up % for adults and % for infants

energy provision

Carbs, fats, and protein

Proteins, carbs, lipids, vitamins, minerals and water

needs for tissue building / repair

a catalyst, controls hormones, fluid and acid-base balance, immune system function

Metabolic regulation and controls works as:

Whole grain, Vegetables, Fruits, Dairy, Protein(meat), Fats, oil and sweets(sugar) sparingly

Basic food groups from MyPlate

60 minutes

How much time is required for exercise of an adult

low income limits

Quantity, quality and variety of food and poverty and malnutrition are linked to

fast foods and processed foods

Busy schedules with families have prompted the use of

food choices, preparation and storage

The importance of cultural/ethnic influences affect:

Adolescents, elderly chronically ill and obese

Food fad diets are susceptible groups:

malnutrition, threats to health and waste of money.

Dangers of fad diets

osteoporosis, skin ulcers, or complicated existing conditions ect. cv disease,diabetes

Poor nutrition of elderly cause serious problems

K, A, D, E (KADE) stored in body and can reach toxic levels.

Fat soluble consist of what vitamins what do they do for the body

all vitamin B's and C.

Water soluble consist of what vitamins and what do they do for the body

not stored in body

excreted in urine, must take everyday

Emulsification

Process of increasing surface area of fats to all greater contact with digestive enzymes,,

Enzymes

Protein substances that trigger metabolic reactions but are not themselves changed as a result

Macro-nutrients

the energy yielding nutrients needed in large amounts: carbs, proteins, and fats

Mitrochondria

elongated structures in cell cytoplasm: sites of energy production during cell metabolism

Peristaltic contraction

involuntary, rhythmic waves that alternately contract and relax the muscle fibers of the GI tract

Sphincter

muscular ring of tissue that constricts a passageway or opening in the body

Villi

finger-like projections that cover the surface of the small intestines

Digestion, Absorption, Metabolism

Food under goes 3 processes in the body

the stomach

Digestion takes place in GI tract

small intestines

Absorption takes place in GI tract

mitochondria

Metabolism takes place in the body cells

1.5 liters up to 4 liters

The stomach can hold approximately

juices, enzymes, mucus and hydrochloric acid

glands in the stomach wall secreting

Pancreas, Liver, Gallbladder

accessory organs:

30%

how much bacteria in waste material

nitrogen

odor of feces comes from what

Digestion

changes food from a complex form to a simple form and from an insoluble to a soluble state. food is broken down into molecules small enough to be absorbed. it is a 2 part process- half mechanical/half chemical.

Mechanical

takes place in the mouth and stomach. Your teeth grind and tear food into smaller pieces that you can swallow w/o choking. This is called chewing or mastication. In your stomach, a churning action continues to break the food into even smaller particles and propel them thru the digestive tract peristalsis..

Chemical

occurs at every point in the digestive tract where enzymes and other substances such HCL acid from the stomach, bile from the gall bladder and water(hydrolysis) dissolve food even further to release the nutrients inside

water, simple sugars, salts, vitamins or minerals

No digestion is needed for

Gallbladder

a pear shaped organ attached to the liver. Stores and concentrates bile

Pancreas

an elongated leaf-like organ. produces hormones and enzymes used in digestion

Amylase

enzyme in saliva

Pepsin

an enzyme found in the stomach that breaks protein into peptides.

Protease

enzyme found in the small intestine that breaks peptides into amino acids

Lipase

an enzymes found in the small intestine. After the fat is emulsified(broken down) by bile, lipase breaks the fat into monoglycerides and fatty acids.

absorption

the passage of soluble digested food materials thru the intestinal wall into the bloodstream.

Osmosis, Diffusion, active transport

Absorption is accomplished in 3 ways

Osmosis

the passage of liquid thru a semi-permeable membrane

Diffusion

the spreading out or scattering of molecules

active transport

expends energy since particles must be carried thru the blood and lymph system

monosaachrides

carbs are digested into_________; converted into _________ in the _______; then stored as__________ into ______________.

glucose, liver

glycogen (glycongenesis), muscle, liver and other body cells

lipogenesis

When glycogen storage has reached full capacity the glucose is converted or changed to body fat through____________________ in the __________and _____________

liver, fat cells

amnio acid

the end product of protein digestion are

Kidney

eliminates excess water, minerals, electrolytes, water soluble vitamins, and nitrogenous waste

skin

excretes water and electrolytes (sodium chloride or salt

lungs

excretes water and carbon dioxide

energy

Carbohydrates, fats and protein are the three nutrients provide

fat, protein and carbs

macronutrients consist of

a molecule that gives up energy for use in cellular reaction. It is a primary energy carrier for life

ATP ( Adenosine triphosphate) is what

Adipose tissue

tissue composed of fat cells

Homeostasis

state of dynamic balance within the body

Micelles

microscopic particles of fat and bile formed through emulsification in small intestines

Monosaachrides

the simplest form of carbs, 1 unit sugar, no break down

Glucose, Galactose , Fructrose

what are the 3 monosaachrides

Sucrose, Lactose, Maltose

What are the 3 Disaccharides

Sucrose

also known as table sugar, high in calories, very addicting

Lactose

"milk sugar" primary dietary source in cow's milk

Maltose

not found naturally in foods, beer, malt beverages

Polysaccharides

complex carbs, composed of many units of sugar molecules, take longer to breakdown

Glycogen

long chains of glucose units stored in the liver and muscle tissue, no a significant source of carbs in diet

starch

most important dietary polysaccharides or complex carbs. breaks down slowly and supplies energy over long period of time,

Fiber

indigestible parts of food mainly from plants. not used for energy

Whole grain

theses are food products that retain the outer bran layer and In the inner germ

insoluble fiber and soluble fiber

what are the 2 kinds of fiber

organic (living)

most nutrients are

carbon, hydrogen and oxygen

nutrients contain

non organic (non living)

minerals are

energy

Carbs are ready source of

sugars, starches and fiber

carbs includes:

simple and complex carbs

Carbs are divided into 2 categories

4

carbs provide ? kcal of energy

insoluble

Lipids are _______but necessary for health

fats, oils, and cholesterol

lipids make up these 3 things