Nutrition 1

Nutrients:

Compounds used for energy and building body parts

Essential nutrients:

Cannot be made by the body and must be eaten

List the main reasons people eat what they eat:

Taste

Habit

Heritage

Social

Availability

Convenience

Economy

Emotions

Religious, political, environmental views

Body image

True nutrition

List 6 classes of nutrients:

• Carbohydrates

• Proteins

• Fats

• Vitamins

• Minerals

• Water

Energy yielding nutrients and their values: TEST

Energy yielding nutrients have calories and can be broken down for energy. The calories in foods are actually killer calories in chemistry.

Carbohydrates = 4 cal/g

Proteins = 4 cal/g

Fats = 9 cal/g

Energy density:

The number of calories vs the weight or nutrients in item

Whole food:

Contains all its naturally occurring parts such as an apple

Partitioned food:

Contains only some of the naturally occurring parts such as a peeled apple

Processed food:

Subjected to any procedure during preparation like fast foods

Enriched/fortified food:

Contains added nutrients but just because it is enriched doesn’t make it good

Supplement:

Nutrient added to the diet with 50% of the RDA or greater

Staple food:

Used daily or frequently

Functional food:

Provide a particular help benefit

Also called neutraceuticals

Phytochemicals:

Organic vs. Inorganic food:

Could mean containing carbon (organic) or not containing carbon (inorganic)

Or in a field of nutrition it could mean grown with no additives

RDA:

Recommended dietary allowance

The average amount per day that is adequate for most people

DRI:

Dietary Reference Intake

Recommended amounts to support health often the same as the RDA

USRDA:

Percentage designed for food labels often called daily value

AI:

Adequate Intake

Estimated amount needed because there is not yet enough evidence to determine the exact amount

UL:

Tolerable Upper Intake Level

Maximum daily intake of a specific vitamin or mineral that you can safely consume without risking adverse health effects or toxicity

FAO:

Food and Agriculture Organization

Achieving food security for all is what the FAO does

To make sure people have regular access to enough high-quality food to lead active, healthy lives

WHO:

World Health Organization

Develop recommendations for most countries

Have natural programs that establish health goals and policies for government actions

Healthy people:

Data has shown that in the last 40 years we in American eat more fast food, larger portions, more sugar, and nutrient poor food like chips, candy, etc so our body weights have increased.

Chronic diseases due most likely to poor nutrition or overeating cause 3/5 deaths worldwide.

Case studies:

Studies of individuals

Epidemiology studies:

Studies of groups of populations

Laboratory studies:

Studies of animals, cells, or molecules

Experimental group:

Individuals that receive a treatment

Control group:

Individuals that receive a fake treatment or no treatment

Placebo:

A fake treatment

Blind studies:

Individuals do not know if they are experimental or control group

Double blind studies:

The investigators do not know who is in the experimental or control group

Variables:

Factors that change

Validity:

Being grounded in facts or evidence

Correlation:

Direct relationship

Anecdote:

Personal experience

Not always reliable

Theory:

Explanation that matches the findings and data

Professional journals:

Publish articles sent to them by researchers

Usually written by MD or PhD’s

All require a peer review

Fraud:

Conscious deceit

Iatrogenic:

Physician induced

When the doctor tells you to do something

ADA:

American Dietetic Association

Said that all Med programs should cover nutrition

CDA:

Canadian Dietetic Association

MS:

Master of Science

2 years of coursework after college

PhD:

Doctor of Philosophy

Requires about 4 years of research or coursework after college

Comprehensive set of exams

MD:

Doctor of Medicine

Requires 4 years of course and clinical work after college + comprehensive set of exams

RD:

Registered Dietician

Requires completing an ADA approved college program

Accreditation:

Approved professional organizations listed with the US Department of Education

Registration:

Belonging to a professional group

Correspondence school:

Credits or degrees by mail or internet

Diploma mills:

Sell certificates simply for a fee

Clinical ecologist:

Use unconventional methods used to treat allergies

Iridologist:

Uses the iris of the eyes to diagnose illness, though it’s not valid

Naprapath:

Uses massage to treat the illness

Orthomolecular psychiatrist:

Uses vitamins to treat mental illness

Nutrimedicine:

A fake degree involved in the number of inactive practices to release some products

If a food contains 3 grams of fat, 5 grams of protein, and 11 grams of carbohydrates, how many calories is it?

3 × 9 = 27

5 × 4 = 20

11 × 4 = 44

= 91 calories

Nutrient density

Measures of the nutrients in the food compared to its energy value

Categories and recommended servings in the Four Food Group Plan:

4 fruits and vegetables

4 breads and cereals

2 milks

2 meats

Categories and recommended servings in the Daily Food Guide/My Pyramid:

Old requirement: 6 - 11 New: 2 - 4 breads and cereals

Old requirement: 3 - 5 New: 3 vegetables

Old requirement: 2 - 4 New: 2 fruits

Old requirement: 2 - 3 New: 3 meats

Old requirement: 2 New: 3 milks

4 parts of a wheat kernel:

Outer - husk - too rough so undigestable

Inside - endosperm - carbohydrates for the embryonic plant

In btw the outer and inner - bran - layer of fiber

Seed - germ - embryo plant

Whole grain flour:

Contains the germ, endosperm, and bran

Unbleached flour:

Tan colored endosperm flour

White flour:

Endosperm flour that has been refined and bleached

Enrichment Act of 1942:

Requires vitamins and minerals be added to bread

Exchange lists:

Categorize foods according to their carbohydrate, fat, and protein content

Ex: corn and bread are starches

Bacon and cheese is in the meat category

Vegetarians:

People that do not eat meat

Lactovegetarians:

Do eat milk or milk products

Ovovegetarians:

Eat eggs

Flexitarians:

Eat small amounts of meat from time to time

Macrobiotic:

Mostly plants with small amounts of fish

Vegans:

Exclude all animal products

Omnivores:

Eat both meat and plants

Imitation food:

Resembles another but is nutritionally inferior

Substitute:

Using a nutritional equal that can take the place of another

Cuisine:

Cooking style

Taboo:

Cultural avoidance of specific foods

Kosher:

Prepared according to Jewish laws and customs

Zen diets:

Balance cold, sweet, passive foods with hot, salty, aggressive foods

Food labels:

Not every food has to have a food label

Required to list all ingredients placed in food

Items listed from most to least

Nutrition list may not be accurate

Old or alternative names can be used

May have serving size discrepancy

Calorie percentage is based on 2000

Claims do not have to be scientific

Describe digestion that occurs in the mouth:

Mechanical digestion - chewing, breaking food into smaller pieces

Chemical digestion - starches are broken down by the enzyme amylase

Bolus:

Soft lump of food formed in the mouth then swallowed

Describe the actions of the esophagus and stomach:

The esophagus uses peristalsis which is wave like contractions of muscles to move the bolus toward the stomach

Stomach has pacemaker cells in the longitudinal muscle of the greater curvature, causes stomach to contract every 20 sec

Stomach secretes HCl to denature/unravel proteins

Stomach has goblet cells that secrete mucus that protects stomach itself from the acid

Chyme:

Creamy paste of food formed in the stomach

Describe digestion in the small intestine:

SI has intestinal cells that contain enzymes embedded in the cell membranes to break down the food molecules

The pancreas secretes enzymes into the small intestine which breaks down carbohydrates, proteins, and fats

The pancreas also secretes bicarbonate that neutralizes acid from stomach

The gallbladder squirts bile that helps emulsify fats

Intestinal flora:

Normal bacteria that live inside the intestine

Segmentation:

Squeezing of intestinal muscles in the SI to mix and move the food back and forth

Describe the wall of the small intestine:

Inner surface has small projections calls villi

In btw villi are canals that contain glands that secrete enzymes

The villi has tiny muscles that cause them to wave and wiggle

Villi also contain small projections called microvilli (“brush border”) that are responsible for absorbing the nutrients

List the main function of the large intestine:

Absorb water and some minerals

Feces:

Undigested material that leaves large intestine

Describe the hepatic portal system:

The capillaries in all of the villi will eventually join or leave the intestine and enters the hepatic portal vein which enters the liver

Branches back into the capillaries inside the liver so everything absorbed into the bloodstream goes straight from the intestine into the liver, which filters and alters the nutrients they send and sends them to the heart

Functions of the liver:

Prepares many of the nutrients for use in the body

Detoxifies poisons and contaminants

Breaks down alcohol and drugs

Makes bile and sends it to the gallbladder

Stores vitamins, minerals, and fats

Makes amino acids, urea, and proteins

Discuss regulation of the stomach pH:

Food in the stomach causes the enteroendocrine cells in the stomach wall to release the hormone gastrin

Gastrin flows through the bloodstream and when it gets back to the stomach, it causes parietal cells to release HCl

When there’s enough acid to reach an acid of 1.5, the stomach stops releasing gastrin

Discuss regulation of the pyloric sphincter:

Chyme is in the stomach and presses against the sphincter, it opens it, and allows the acidic liquid to pass through

Then when food touches the back side of the sphincter, the acid causes the sphincter to close

Then the pancreases releases bicarbonate that neutralizes the stomach acid and the sphincter relaxes and pushes it open again

Discuss the regulation of pancreatic bicarbonate release:

When acidic chyme enters the SI, cells in the duodenum secrete the hormones, secretin into the bloodstream

Goes to the pancreas and causes it to release bicarbonate

Discuss stimulation of the gallbladder:

Fat in the intestine causes intestinal cells to secrete the hormone cholecystokinin

Hormone travels through the blood → gallbladder and causes it to squirt violently to the SI

When the fat is degraded, it no longer stimulates the release of the hormone and the gallbladder stops contracting

Discuss the slowing of the intestinal motility for fat absorption:

Fats take longer to digest than other nutrients

The intestine secretes gastric inhibitory peptide, which along the cholecystokinin causes the stomach and intestines to slow down

Heartburn:

Pain in the esophagus because the cardiac sphincter relaxes and allows acud to move upward towards the esophagus

Some causes are overfull stomach, tight clothing, smoking, stress, some medicines, overweight, etc.

Belching:

The release of air that have been swallowed

To reduce it, eat slowly, chew completely

Structure of carbohydrates:

C6H12O6