dr al test - from slides

nutrition

science of food; nutrients and the substances therein, action, interaction, and balance in relation to health and disease; the process by which the organism ingests, digests, absorbs, transports, utilizes, and excretes food substances.

nutrients

substances essential for health that the body cannot make or makes in quantities too small to support life

characteristics of an essential nutrient

• specific biological function

• absence from the diet leads to decline in biological function

• adding missing substances back to the diet before permanent damage occurs restores normal biological

function of nutrients:

• provides energy

• important for growth and development

• keep body functions running smoothly

macronutrients

needed in large amounts and consist of:

carbohydrates, lipids, proteins, and water

micronutrients

are needed in small amounts, consist of:

vitamins and minerals

carbohydrates

composed of carbon, hydrogen, and oxygen

obtained from fruits, vegetables, grains, and beans

4 kcal/g

simple forms of carbohydrates

table sugar and blood sugar

complex forms of carbohydrates

starch, glycogen, and fiber

lipids

composed of carbon, oxygen, and hydrogen

• insoluble in water

• 9 kcal/g

• fats that are solid at room temperature

• oils that are liquid at room temperature

triglycerides

• major form of fat in food and body

• major energy source for the body

• composed of 3 fatty acids attached to a glycerol backbone

saturated fats

• mainly solid at room temperature

• mainly found in animal sources

• raise blood cholesterol levels

• can lead to cardiovascular disease

unsaturated fats

• mainly liquid at room temperature

• mainly found in plant sources

• healthier than saturated fats

essential fatty acids

unsaturated fatty acids that must be supplied by the diet:

• linoleic acids

• alpha-linolenic acid

important roles in the body:

• being structural components of cell walls

• regulating blood pressure

• regulating nerve transmission

can be found in vegetable oils and fish

trans fatty acids

• unsaturated fats that have been processed from cis form to trans form

• primarily found in deep-fried foods, baked snack foods, and solid fats

• pose a health risk

• intake should be minimized

proteins

composed of carbon, oxygen, hydrogen, and nitrogen

provide 4 kcal/g

formed from bonding of amino acids

what structural components in the body are built from proteins?

bone, muscle, blood, cell membranes, enzymes, immune factors

vitamins

main function is to enable chemical reactions to occur

helps release energy but does not provide energy

fat-soluble vitamins

A, D, E, and K

more likely to accumulate and cause toxicity

water soluble vitamins

C and B

more likely destroyed by cooking

excreted from the body more readily

minerals

• inorganic substances

• not destroyed by cooking

• yield no energy

• required for normal body function

major minerals

needed in gram amounts daily

trace minerals

needed in <100 mg daily

water

needed in the largest quantity of all the nutrientsfu

functions of water:

solvent, lubricant, transports nutrients, regulates body temperature

sources: food and drink, byproduct of metabolism

phytochemicals

physiologically active compounds found in plants that may provide health benefits

zoochemicals

physiologically active compounds found in foods of animal origin that may provide health benefits

functional foods

• foods rich in phytochemical and zoochemicals

• provide health benefits beyond those supplied by the traditional nutrients it contains

functional food categories

conventional foods, modified food, medical foods, special dietary foods

conventional foods

unmodified whole foods

modified foods

fortified, enriched, or enhanced foodsm

medical foods

food, formula, or supplement under medical supervision to manage a health conditionsp

special dietary use foods

help meet a special dietary

fermented foods

rely on bacteria, yeast or fungi to convert natural sugar or starch to acids which preserve the food

• can be used as a probiotic and may offer health benefits

• ex: yogurt

energy

needed to perform body functions and do work in the body

• from carbohydrates, protein, fats, and alcohol (non nutrient)

  • measured in kilocalories (calories)

what can our body do with energy?

build new compounds, move muscles, transmit nerve impulse, balance ions within cells

calorie

amount of heat energy needed to raise the temperature of 1 gram of water 1 degree celsius

• a tiny unit of measurement

kilocalorie

amount of heat energy needed to raise the temperature of 1000 grams of water 1 degree celsius

• more appropriate unit of measurement for energy found in food

issues with the North American diet

• too many calories being consumed

• too much protein form animal sources; too little from plants

• too many carbohydrates from simple sugars; too few complex carbohydrates

• too much fat from animal sources; too little from plants

how can the North American diet be improved?

• increase intake of foods rich in vitamins A and E, iron, and calcium

• decrease intake of sodium

• moderate intake of sugary soft drinks and fatty foods

• eat more fruits, vegetables, whole-grain breads, and reduced-fat dairy

hunger

the physical need for food

appetite

the psychological desire to eat

desirable (optimal) nutritional status

the body has enough to support normal functions and build surplus stores

undernutrition

• nutrient intake does not meet needs

• nutrient stores are depleted

• subclinical: early stage of nutrient deficiency

overnutrition

• consumption of more nutrients that the body needs

• most common type in industrialized nations: excess energy intake

assessing nutritional status

Family history and self history

Anthropometric assessment

Biochemical assessment

Clinical assessment

Dietary assement

Environmental assessment

a registered dietitian nutritionist (RDN) will follow the

nutrition care process

what does a registered dietitian nutritionist do?

• conduct a nutrition assessment

• diagnose nutrition-related problems

• create an intervention

• monitor and evaluate progress

mutation

a change in the sequence of the DNA that may increase the risk of certain diseases

family history is considered one of the most important risk factors in the development of many of the following nutrition related diseases:

• diabetes

• cancer

• osteoporosis

• cardiovascular disease

• hypertension

  • obesityge

gene therapy

scientists are developing therapies to correct damaged DNA that cause some genetic disorders

genetic testing

analyze a persons genes to determine the likelihood of developing diseases

laboratory animal experiments

used when scientists cannot test their hypothesis on humans

• depends on the availability of an animal model

case-control study

individuals who have the condition (case) are compared to those that do not (controls)

blinded study

• gives more definitive testing of a hypothesis

• experimental group follows a protocol

• control group usually receive a placebo

• single-blind study only the participant does not know who is receiving the placebo or the treatment

systematic reviews

critical evaluation and synthesis of research studies focusing on a specific topic or research question

dietary reference intakes

recommendations from the food and nutrition board

apply to people in the US and canada

5 sets of standards:

• estimated average requirements

• recommended dietary allowances

• adequate intakes

• tolerable upper intake levels

• estimated energy requirements

adequate intakes

daily intake amounts set for nutrients for which there is insufficient research to establish EAR

estimated energy requirements

• average daily energy (calorie) need for each life-stage group

• energy from carbohydrates, protein, fat, and alcohol consumed in amounts above need is stored as body fat

• used to promote healthy body weight

acceptable macronutrient distribution ranges (AMDRs)

nor a DRI, established for guidance

• set for intake of:

  • carbohydrate

  • protein

  • fat

  • essential fatty acids

• provide a range of intake associated with good health and a reduced risk of chronic diseases

use of DRIs

• intended for diet planning

• should aim to meet any RDAs or Als set

• do not exceed the upper level for nutrient

• can be applied to healthy people

• may not be appropriate for the undernourished or those with diseases or other health conditions

nutrient density

a tool for assessing the nutritional quality of an individual food

used to determine:

• divide the amount of a nutrient in a serving of food by your daily recommended intake

• divide calories in a serving of the food by your family calorie need

• compare the values: food is nutrient dense if it provides a greater contribution to your nutrient need than your calorie need

empty calorie foods

• not nutrient dense

• high in sugar and/or fat

• few other nutrients present

  • ex: include sugared soft drink, chips, cookies, and candy

reference daily intakes (RDIs)

set for vitamins and more minerals

all have established nutrient standards:

• for people over age 4, standards tend to be set at the highest RDA value (or Al) for any life-stage group

RDIs are used to calculate percent DV on nutrition facts panels

daily reference values (DRVs)

standards for:

• energy-producing nutrients

• cholesterol

• sodium

for energy producing nutrients, DRVs are based on daily caloric intake

• FDA selected 2000 calories as the reference for calculating percent DVs

what does the nutrition facts panel include as of 2018?

• total calories (kcal)

• total fat, saturated fat, and trans fat

• cholesterol

• sodium

• total carbohydrates, fiber, total sugars, added sugar

• protein

• vitamin D

• potassium

• calcium

• iron

nutrient contest claims

describe the nutrients in a food and are closely regulated by the FDA

health claims

describe a relationship between a disease and a nutrient, food, or food constituent. regulated by the FDA

qualified health claims

based on incomplete scientific evidence and regulated by the FDA

structure/function claims

describe how a nutrient affects the body structure or function and are not FDA approved

energy density

comparing a food’s calorie content per gram weight of the food

myplate

• designed by the USDA

• originally started as a plan with 7 food groups

• simplified in 1950s to a 4 food group plan: milk, meat, fruit, and vegetable, and bread and cereal groups

• in 1992, and updated in 2005 this plan was depicted using a pyramid shape

grains group:

half of your plate should be of this choice

vegetables group:

variety within the vegetables group is especially important because different types of vegetables are rich in different nutrients and phytochemicals

fruits group:

fruits also vary in the nutrients and phytochemical they contain

dairy group:

primarily low-fat and fat-free items

protein group

keep meat serving sizes under control

oils:

not a food group, small amounts of this are needed to supply you with heath promoting fats, called essential fatty acids

empty calorie foods:

foods from any of the food groups that are high in solid fats and/or added sugars should be kept at a level that matches your calorie needs

what is most common in the developing world?

hunger and malnutrition

nutrition transition

diets in developing countries becoming westernized

• more meat, dairy, sugar, fat, processed foods, and alcohol

• fewer whole grains, vegetables, and fruits

health consequences of malnutrition and food insecurity

energy intakes fall below needs:

• physical and mental activities declines

• growth slows and ceases

• muscle fat wasting occurs

• immune system weakens

• increasing susceptibility to disease

• death rates

food security

access by all people at all times to enough food for an active, healthy life

food insecurity

lack of access to this, contributes to serious health and nutritional problems

food desert

limit access to healthy foods

• geographic areas where fresh, affordable, healthy foods cannot be purchased easily.

government programs

administered by USDA in which about 25% Americans participate in at least 1:

• supplemental nutrition assistance program (SNAP)

• special supplemental nutrition program for women, infants, and children (WIC)

• national school lunch program

• school breakfast program

• child and adult care food program

• programs for seniors: meals on wheels, senior farmers market nutrition programs, congregate meal programs

• food distribution programs: food banks and pantries

what are subsistence farmers?

hungry people in developing countries live in rural areas or are unemployed or work

what can food shortages and famine be caused by:

• natural disasters

• war

• political unrest

what can famine disrupt in life?

• rates of disease and death increase

• jobs disappear

• poverty worsens

• crime increases

• civil wars erupt

• government corruption plagues relief efforts

food sustainability

ability to produce enough food to maintain the human population

agrobiodiversity

diversifying species to increase variety in the food supply leading to a higher quality diet

what are organic foods?

organic meat, poultry, eggs, and dairy products must come from animals allowed to graze outdoors and fed only organic feed

recombinant DNA technology

the resulting organism is known as a genetically modified food

food preservation methods

drying, salting sugaring, smoking, fermenting

more recent methods:

pasteurization, sterilization, canning, aseptic processing, refrigeration, freezing, nitrogen packing, food irradiation, and the use of food additives

radiation is used to?

extend the shelf life of food

control the growth of insects and pathogens

nanotechnology

the study of controlling matter at the atomic or molecular level

what types of food additives are there?

nutritious, fresh, safe, appealing - four of the main ones but there are over 10,000

intentional food additives

purposely added to achieve a goal of longer shelf life, greater nutritional value, more appealing color or flavor

incidental food additives

part of a food through cultivation, processing, packaging, transport, or storage

ex: pesticides, arsenic, bisphenol A (BPA)

bisphenol A

an endocrine disrupter that alters normal metabolic mechanisms and is associated with:

• liver and pancreatic damage

• thyroid dysfunction

• increased risk of obesity, cardiovascular disease, and diabetes