Elements of Nutrition PCC MIDTERM

Nutrition

The study of nutrient content of food.

Nutrients

A pound that sustains body processes.

1) Taste and culture

2) Social reasons and trends

3) cost,time, and convenience

4) habit and emotions

How we choose what we eat.

1) avoids deficiency

2) reduce risk of chronic disease

Why is nutrition important

Essential Nutrient

Required for body to function; must be obtained from diet.

Carbs, fat, protein, water

What are Macros

Vitamin and minerals

what are Micros

It has carbon

What does organic mean?

Protein, fat, protein , vitamin

What are the organic nutrients?

Mineral, water

What are the inorganic nutrients?

Carbs

Body's proffered source of energy

Protein

Build and maintains tissue;comprise enzymes and hormones

Fats

Energy storage

4kcal per gram

Calorie and protein calculation

9 kcal per gram

Fats calculation

Phytochemical

A nonnutritive chemical found in plants.

BMI of an overweight person

25-29.9

BMI of an obese person

30 or greater

Undernutrition

Inadequate nutrition when calorie and/or nutrition needs are not met.

Malnourished

Long term outcome of undernutrition

Over nutrition

Excess nutrition and/or calories in diet

EAR

(Estimated Average Requirement)

the average daily nutrient intake level estimated to meet the requirement of half the healthy individuals in a particular life stage or gender group

RDA

(Recommended Dietary Allowance)

Amount that meets the needs for 97-98% of people.

AI

(Adequate Intake)

Approximate amount needed

UL

(Tolerable upper intake Level)

Highest amount that can be consumed without causing harm

AMDR

(Acceptable Macronutrient Distribution Range)

Healthy range of energy providing nutrients

Carb AMDR

45-65%

Fat AMDR

20-35%

Protein AMDR

10-35%

EER

(estimated energy requirement)

Amount of energy needed to maintain healthy weight and provide for energy needs

1) product name

2)Net weight

3) Name + Address of manufacturer

4) Ingredients List

5) Nutrition Facts Panel

6) Uniform Serving size

7) Daily value

8) Uniform definition for terms

9) Accurate health claims

10) Presence of common allergies

Required parts of the food label

based on 2000 kcal per day

5/20 rule

What are Daily Values

Zoochemicals

health-promoting substances found in animal foods

Digestion

What is the breakdown of food.

GI tract

Long hollow tube from mouth to anus

Mouth, esophagus, stomach , SMALL intestine, LARGE intestine

GI tract order

1) digest macros

2) absorb nutrients

3) provide physical and urological barrier

4) communicate with nervous system

Functions of the GI tract

Bolus

A soft mass of chewed food.

Mechanical digestion

Breaking food into smaller pieces

Peristalsis

Rhythmic, forward muscle contraction

Segmentation

Sloshing motion that mixes chyme

Chyme

Semiliquid; partially digested food

Epiglottis

A flap of tissue that seals off the windpipe and prevents food from entering.

Pepsin

Enzyme that digest protein

1) Ileocecal sphincter

2) Colon

3) Stool/Feces

4) Rectum

5) Anus

Large Intestine is made up of

1) aids in digestion

2) detoxifies alcohol

3)Metabolism of nutrients

4) storage

Function of Liver

In the Gallbladder

Where is bile stored

Passive Diffusion

High to Low, no energy required

Facilitated diffusion

High to low, no energy, requires a carrier protein

Active transport

Low to High Concentration, requires Energy, requires carrier protein

Nervous System

What communicates to the GI tract when to eat and drink and when to stop?

gastroesophageal reflux disease

What does GERD mean

GERD

Chronic heartburn, sore throat

Better eating habits and losing weight

What disorder is caused by weak lower esophagal Sphincter?

And what are the symptoms

And what is the treatment

Gallstones

Pain bloating, diarrhea

Surgery or shockwave therapy

What disorder is caused by thick concentrated bile

Symptoms?

Treatment?

Celiac Disease

Malabsorption of several nutrients

Gluten free

What disorder is caused by autoimmune response to gluten

Symptoms?

Treatment?

IBS

Diarrhea constipation

Fiber, stress relief , probiotics

What disorder's cause is unknown and may be linked to stress?

Symptoms?

Treatment?

Glucose

What is bodies primary energy source (not carbs)

Monosaccharides

What simple carb is Glucose, Fructose, and Galactose?

disaccharides

What simple carb is Sucrose, Maltose, and Lactose?

1)fiber

2)Starch

3)Glycogen

What are the Polysaccharides or Complex Carbs

Starts in Mouth

Stops in Stomach

Where does digestion start and end?

Insulin

What hormone lowers blood sugar?

Glucagon

What Hormone fuels body between meals?

Beverages

#1 source of added sugar

Diabetes

A condition in which the body is unable to produce enough insulin OR has become insulin resistant

High Blood sugar

Characteristic of Diabetes

Type 1 Diabetes

Pancreas can no longer provide Insulin

Type 2 Diabetes

Body has become Insulin resistant

Xylitol

Equally as sweet as sucrose

Reduces carcinogenic bacteria in teeth

Does NOT cause a spike in blood sugar

Saccharin (Sweet N Low)

300-500x sweeter than sucrose

Oldest sugar substitute

Causes bladder cancer in rats

Aspartame (Equal)

200x sweeter than sucrose

Derived from amino acids

FDA approved

Sucralose (Splenda)

600x sweeter than sucrose

Made from Sucrose

Absorbed by body then excreted in urine

Stevia (Truvia)

240x Sweeter than sucrose

Comes from a plant

Can have a bitter aftertaste

Hydrophobic

What does it mean when something is not water soluble ?

Lipids

Broad term for hydrophobic compounds containing carbon hydrogen and oxygen

Fatty Acids (FA)

Basic unit of triglycerides and phospholides made of a hydrocarbon chain and an acid.

Short Chain FA

Medium chain FA

Long Chain FA

What's the order from most water soluble to Hydrophobic (chains)

Triglycerides

Most common FA in food and in body

Phospholipid

Main component of cell of cell membrane

Lingual Lipase (in Mouth)

What begins digestion

Lipoproteins

What carries fat through lymph fluid and blood

LDL (Low density lipoprotein)

Mostly cholesterol and little protein

Delivers cholesterol to cells

Deposits cholesterol on artery walls

Considered "lousy"

HDL (high density lipoprotein)

Mostly protein and Phospholipid

Removes cholesterol from cells and arteries

Considered "healthy"

Fats

Provide energy

Aid absorption of vitamins

Insulates body

1) Linolenic Acid

2)Alpha-Linolenic Acid

what are the essential fatty acids

Cholesterol

What

Stabilizes cell membranes

Precursor to Vitamin D.

Precursor for estrogen and testosterone

Trans fats

Produced by hydrogenation

Worse than saturated fat

Developed to prolong shelf life and enhance textures

Banned by FDA

Cholesterol

What is nonessential and the levels are affected by sat fats and trans fats?

Coronary heart disease

What is the most common type of cardiovascular disease

Blockage of artery to heart

Heart attack could be the result

Plaque buildup

How does CVD begin?

1)minimize sat and trans fats and cholesterol

2) include fish weekly

3) include antioxidants and photochemical

4)exercise and lose weight

5) avoid alcohol

6) make heart healthy choices

How to you reduce the risk of Heart Disease ?

Amino Acids

building blocks of proteins

Essential

Nonessential

Conditionally essential

What are the three categories of amino acids

By peptide bond and side chain

How are shape and function in Amino acids determined ?

1)heat

2) mechanical agitation

3) Salts + Acids

What changes the proteins shape?

Liver

What controls metabolism?

Gene

DNA segments that codes for specific protein

1) Support and maintain body tissues

2) Comprise Enzymes and Hormones

3) Maintain fluid balance

4) Maintain acid/base balance

5) transport Material

6) Contributes to immune system

7) Provide Energy

8) Improve Satiety and appetite control

What are the functions of proteins?

Collagen

What is the most abundant protein in the body?

Edema

Swelling caused by excess fluid