NEP 1034 Test 1- Mizzou Peterson

What're the basic tenants of good nutrition?

1. Balance

2. Variety

3. Adequacy

4. Moderation

Six Classes of Nutrients

1. CHO

2. Fat

3. Protein

4. Water

5. Vitamins

6. Minera;s

Define Essential Nutrients

a nutrient required for normal body functioning that can not be synthesized by the body.

Micronutrients

1. Vitamins

2. Minerals

Macronutrients

1. Carbohydrates

2. Proteins

3. Fats (Lipids)

4. Water

Difference between water and fat soluble vitamins

Water Soluble Vitamins: Water-soluble vitamins are those that are dissolved in water and readily absorbed into tissues for immediate use. Because they are not stored in the body, they need to be replenished regularly in our diet. (B and C are water soluble)

Fat Soluble Vitamins: Fat-soluble vitamins are dissolved in fats. They are absorbed by fat globules that travel through the small intestines and distributed through the body in the bloodstream. They can be stored in the liver and adipose tissue for future use. (A D E K)

Major and trace minerals

Major Minerals: The major minerals, specifically sodium, potassium, calcium, magnesium, chloride and phosphorus, are also classified as electrolytes, or chemicals that conduct electricity when mixed with water.

Trace Minerals: The trace minerals, otherwise known as microminerals, include iron, selenium, manganese, copper, iodine, zinc, cobalt, molybdenum and fluoride.

The Unit of Energy

kilocalorie (kcal) (KILOCALORIE IN FOOD)

Energy-yielding nutrients

CHO (4kcal/gm), Protein (4kcal/gm), Fat (9kcal/gm)

What Is CHO and what's its function?

CHO is the same as Carbohydrates. 4 kcal/gm

They have 6 functions:

1. Providing energy and regulation of blood glucose

2. Sparing the use of proteins for energy

3. Breakdown of fatty acids and preventing ketosis

4. Biological recognition processes

5. Flavor and Sweeteners

6. Dietary fiber

What is Protein and what's its function?

Protein is a vital molecule that carries out many functions in your body. Learn how proteins provide structure, regulate body processes, transport materials throughout your body, help your immune system and act as a source of energy. 4 kcal/gm

What is Fat and what's its function?

The body uses fat as a fuel source, and fat is the major storage form of energy in the body. 9 kcal/gm

What is DRI and how is it used?

Dietary Reference Intake

Is used to plan and assess nutrient intake for healthy people.

What is EAR and how is it used?

Estimated Average Requirement (EAR)

Amount meeting nutrient needs of 50% of people in a life stage/male or female group

Creates an average intake of a nutrient to prevent a deficiency

What is AMDR and how is it used?

Acceptable Macronutrient Distribution Range

10-35% Protein of Daily Calories

45-65% Carbohydrates of Daily Calories

20-35% Fat of Daily Calories

What is RDA and how is it used?

Recommended Dietary Allowance (RDA): the average daily dietary intake level that is sufficient to meet the nutrient requirement of nearly all (97 to 98 percent) healthy individuals in a group.

What is UL and how is it used?

the highest level of daily nutrient intake that is likely to pose no risk of adverse health effects to almost all individuals in the general population.

What is the AMDR for CHO?

45-65% of total calories

What is the AMDR for fat?

20-35% of total calories

What is the AMDR of protein?

10-35% of total calories

What's the difference between nutrient-based recommendations and food-based recommendations?

Nutrient Based: DRI

Food Based: MyPlate

What are credible sources of dietary information?

Registered Dietitian Nutritionist

Professional with advance nutrition degree from a well-respected institution

Government agency

Research institution

What're categories and food sources of CHO, include simple CHO (mono and di-saccharides) and complex CHO (starch, fiber, and glycogen)

Monosaccharides: any of the class of sugars (e.g., glucose) that cannot be hydrolyzed to give a simpler sugar: Fructose, Galactose, Glucose

Disaccharides: any of a class of sugars whose molecules contain two monosaccharide residues: Lactose, Maltose, Sucrose

Starch: It is a polysaccharide which functions as a carbohydrate store and is an important constituent of the human diet.

Fiber: type of carbohydrate that the body can't digest: Dietary Fiber, Functional Fiber

Glycogen: a substance deposited in bodily tissues as a store of carbohydrates. It is a polysaccharide which forms glucose on hydrolysis.

What're the enzymes that digest CHO and where are they located throughout the GI tract?

Amylase- Secreted by Pancreas to Small Intestine

Sucrase- Small Intestine

Maltase- Small Intestine

Lactase-Small Intestine

What is a whole grain?

bran, endosperm, germ. containing unprocessed grain.

What are the types and functions of fiber? (soluble vs insoluble)

Soluble: Forms Viscous Gells: Pectins

Insoluble: Increases Fecal Bulk: Cellulose

Dietary fiber= nondigestible CHO naturally found in foods

Functional fiber= nondigestible CHO made or extracted from plants or animals

Total fiber= dietary fiber + functional fiber

What is glycogen and what organs/tissues is made in the body?

Glycogen is a multibranched polysaccharide of glucose that serves as a form of energy storage in humans.

Makes up liver, skeletal muscle, red blood cells, and white blood cells

nutritive sweeteners

sweeteners, such as sucrose, fructose, honey, and brown sugar, that contribute Calories (energy)

nonnutritive sweeteners

sugar substitutes that provide negligible, if any, energy

The categories of lipids are ____________, ____________, ____________, and ____________.

fatty acids, triglycerides, sterols, and phospholipids

Where are the categories of lipids found in the body & what're their functions?

1. Fatty Acids

a. A major energy source

b. Not only are fatty acids a class of lipids, they are also components of both triglycerides and phospholipids

2. Triglycerides

a. The most abundant lipid in our diet and storage form of fat in our bodies

3. Sterols

a. Cholesterol is the primary dietary sterol

4. Phospholipids

a. The primary lipid in cell membranes

What're food sources of various fats?

Saturated Fat- fatty beef, lamb, pork

Monounsaturated- Nuts, avocado, canola oil, olive oil

Polyunsaturated- Walnuts, sunflower seeds, flax seeds

EPA- fish, fish oils

DHA- fish, fish oils

Trans Fat- frozen pizza, cookies, snack foods

Omega-3- fish oil

Omega-6- poultry, eggs, nuts

What're the functions of cholesterol?

an essential component of cell membrane that is needed to maintain proper membrane permeability and fluidity.

What're the sources of cholesterol?

meat, poultry, full-fat dairy products. (made in liver also)

What're the plant sources of saturated fat?

coconut oil, cocoa butter, palm oil.

What're the animal sources of saturated fat?

red meat, cheese, sour cream

What're the FDA rules for labeling trans fat?

If it's under .5g per serving size, it can be labeled as having 0 trans fat.

what're essential fatty acids?

linoleic and linolenic

can be used to make other fatty acids

What are eicosanoids?

biologically active lipids with local hormone-like activity

What are eicosanoids function?

they reduce inflammation, dilate blood vessels, and inhibit blood clotting.

What're the types of lipoproteins

1. High density lipoprotein (HDL)

2. Intermediate Density lipoprotein (IDL)

3. Low density lipoprotein (LDL)

4. Very low density lipoprotein (VLDL)

What's the lipoprotein important for transporting dietary fat?

Chlyomicron

What's the unique structural feature of protein compared to other energy-yielding nutrients?

Protein contains nitrogen

What's the function of protein in the body?

1. Structure

2. Enzymes

3. Hormones

4. Antibodies

5. Fluid Balance

6. Acid-Base Balance

7. Channels and Pumps

8. Transport

What happens if the shape of protein is altered?

It's function changes

What're the categories of amino acids?

Essential

Nonessential

Definition of limiting amino acid

The amino acid that is in shortest supply in relation to need.

Definition of Complete Protein

Have all 9 essential amino acids

Definition of Incomplete Protein

they are low or lacking in one or more of the amino acids we need to build cells.

Low quality vs. good quality food protein

Good Quality is a complete protein.

Low Quality is an incomplete protein.

How do you calculate Nitrogen Balance?

N balance = N in - N out

What're some examples of people that need more protein than .8g/kg body weight?

Athletes, Adults over 65

What happens when someone eats more protein than they need?

It's stored as fat.

What're some health concerns with eating a high-protein diet?

Higher Risk of Heart Disease

What is AI and how is it used?

a value based on observed or experimentally determined approximations of nutrient intake by a group (or groups) of healthy people—used when an RDA cannot be determined.

Digestive system

System consisting of the gastrointestinal tract and accessory structures (liver, gallbladder, and pancreas). Tis system performs the mechanical and chemical processes of digestion, absoption of nutrients, and elimination of wastes

Salivary amylase

Starch digesting enzyme

Lipase

Fat digesting enzyme

Where is the site of production of saliva

mouth

Where is the site of production of Mucus

mouth, esophagus, stomach, small intestine, large intestine

Where is the site of production of enzymes

mouth, stomach, small intestine, pancreas

Where is the site of production of acid

stomach

Where is the site of production of bile

liver (stored in gallbladder)

Where is the site of production of bicarbonate

pancreas, small intestine

Where is the site of production of hormones

stomach, small intestine, pancreas

Where is the site of production of intrinsic factor

stomach

Purpose of saliva

Contains enzymes that make a minor contribution to starch and fat digestion and lubrication of food for swallowing

Purpose of Mucus

Protects GI tract cells and lubricates food as it travels through the GI tract

purpose of enzymes

Promotes digestion of carbohydrates, fats, and proteins into forms small enough for absoption (examples: amylases, lipases, proteases)

Purpose of acid

Promotes digestion of protein, destroys pathogens, solubilizes some minerals, activates some enzymes

Purpose of bile

Aids fat digestion in the small intestine by suspending fat in water using bile acids, cholestorol, and phospholipids

Purpose of bicarbonate

Neutralizes stomach acid when it reaches the small intestine

Purpose of hormones

Stimulates production and/or release of acid, enzymes, bile, and bicarbonate

Helps regulate movement of food matter through the GI tract

Purpose of Intrinsic factor

Facilitates absorption of vitamin B-12 in the small intestine

Peristalsis

A coordinated muscular contraction used to propel food down the GI tract

What does the esophagus do?

No digestion or absoption occurs, serves merely to transport food from the mouth to the stomach

How much can the stomach hold?

4 cups of 1 quart of food for several hours until all of the food has been moved into the small intestine

What is food mixed with in the stomac?

Gastic juice which contains water, hydrochloric acid and enzymes

Chyme

A mixture of stomach secretion and partially digested food that leaves the stomach a teaspoon (5 milliliters) at a time and enters the small intestine

What does the pyloric sphinctor do

Located at the base of the stomach, controls the rate at which the chyme is released into the small intestine

Small intestine

1 inch diameter but 10 feet beginning at the stomach to the large intestine

What are the 3 parts of the small intestine

Duodenum (First 10 feet)

Jejunum (Second 4 feet)

Ileum (Last 5 feet)

Most of digestion occurs here

Small intestine

Passive diffusion

Free movement of nutrients down a concentration gradient across the absorptive cell membrane. Requires no energy and no carrier.

When the nutrient concentration is higher in the lumen of the small intestine than in the absorptive cells, the difference in nutrient concentration drives the nutrient into absorptive cells by diffusion. Fats, water, and some minerals are examples of nutrients that move down a concentration gradient to be absorbed by passive diffusion

Facilitates diffusion

Some compounds require a carrier protein to follow a concentration gradient into absorptive cells. Fructose is one example

Active absorption

Movement of a substance across a semipermeable membrane from an area of lower solute concentration to an area of higher solute concentration. Requires energy and a carrier

Phagocytosis

Solid particles

Pinocytosis

Liquids

Phagocytosis and pinocytosis

Forms of active transport in which the absorptive cell membrane forms an indentation that engulds a nutrient to bring it into the cell

How many segments are in the Large intestine (Colon)

five main segments

5 main segments of the large intestine (Colon)

Cecum, ascending colon, transverse colon, descending colon, sigmoid colon

Difference between the small and large intestine

No villi or digestive enzymes in large intestine

Primary nutrients absorbed in the stomach

Alcohol (20% of total)

Water (Minor amount)

Primary nutrients absorbed in the Small intestine

Calcium, magnesium, iron, and other minerals

Glucose

Amino acids

fats

vitamins

Water (70%-90% of total)

Alcohol (80% of total)

Bile acids

Primary nutrients absorbed in the large intestine

Sodium

Potassium

Some fatty acids

Gasas

Water (10% to 30% of total)

What does the pancreas do?

Has both endocrine and digestive functions

Manufactures hormones -insulin and glucagon- that are secreted into the blood to regulate blood glucose levels

How do mucus and surface area affect absorption?

Mucus slows down absorption whille surface area increases absoption

which absorptive processes use energy? How does the concentration gradient factor into this?

Absorptive processes that use energy are called active transport. These move nutrients against their concentration gradient (from low to high concentration), which requires ATP or another energy source. In contrast, passive processes (diffusion, facilitated diffusion) move substances down the gradient (high to low) and do not require energy.

Probiotics

Healthy bacteria that reside in your gut

Live microorganisms that have positive effects on human health if they are consumed in sufficient quantities

Live microorganisms that when administered in adequate amounts, confer health benefits on the host

miso, yogurt, pickles, sauerkraut