HNF 150 MSU Exam 1

Nutrient Densiy

Nutrient dense food has more nutrients, fewer carbs

1. Vitamins

2. Minerals

3. Complex Carbs

Six types of nutrients

Water

Carbs

Protein

Lipids

Vitamins

Minerals

Nutrient Energy Yield

Carbs = 4kcal/gram

Protein = 4kcal/gram

Lipids = 9kcal/gram

**Alcohol = 7kcal/gram

Nutritious Diet characteristics

1. Adequacy

2. Balance

3. Calorie Control

4. Moderation

5. Variety

Whole food

Food with as little processing as possible

Processed food

Food subjected to additives process

Enriched

Nutrient is removed and added back

Fortified

Nutrients are added (Vitamin D in milk)

Functional food

Food containing food components that benefit you

Energy-yielding nutrients

Nutrients the body can use for energy

Organic Nutrients

Carbon containing four of the six class of nutrients (carbs, fat, protein, vita.). Only made by living things

Inorganic

Minerals and water

Essential Nutrients

Nutrients the body can't make itself

Calorie

Amount of heat need to raise 1oz of water 1 degree celsius

Scientific Method

Observation

Hypothesis

Results

Replication

Case study

Study of individuals

Epidemiological Study

Study of populations

Intervention Study

Researchers intervene in a group of population and compare a group to one without intervention

Laboratory Study

Studies performed under tightly controlled situations

DRI

(Dietary References Intakes) Set of 4 lists of values for measuring nutrient intake of healthy people

1. EAR

2. RDA

3. AI

4. UL

EAR

Estimated Average Requirement: Requirement of half of the healthy people

RDA

Recommended Daily Allowances: Nutrient intake goals for individuals. Average intake for all heathy people

AI

Adequate Intake: Nutrient intake goals for individuals

UL

Tolerable Upper Intake: Highest daily average likely to cause no risk

DV

Nutrient standards that are printed on food labels (2,000 calories)

AMDR

Acceptable Macronutrient Distribution Ranges: ranges for which three macromolecules expresses as % of daily intake

Health Claim

FDA - Claims linking food constituents with disease states

Nutrient Claim

FDA - Claims using approved wording to describe nutrients on foods (high, free, healthy, etc.)

Structure Function Claim

NON FDA - Unregulated claim permitted on lables

Phytochemical

Compounds in plant foods, confer color taste

Double Blind

Researchers and Subjects are unaware which group they're in

Case Control

Retrospective study looking back

Cross Sectional Study

Involves the analysis of data collected from a population

Cohort Study

Prospective study watches for outcomes like disease

Salivary Glands

Donate a starch digesting enzyme, little fat digesting enzyme

Mouth

Mechanical Digestion

Esophagus

Passes food to stomach,

Stomach

Ads acids, enzymes and fluid. Churns, mixes and grinds food to a liquid mass called chyme

Small Intestine

Digests most materials and absorbs nutrients

Large Intestine

Absorbs water and helps break down fiber

Liver

Creates bile (facilitates digestion of fat). Filters blood, removes and processes nutrients

Gallbladder

Stores bile until it's needed

Bile Duct

Conducts bile to small intestine

Pancreatic Duct

Conducts pancreatic juice into small intestine

Mechanical Digestion

1. Starts with the tongue movement during swallow

2. Food pushed to esophagus

3. Muscular stomach mashes and churns food into a paste

Chemical Digestion

1. Starts in mouth where enzymes in saliva break down starch

2. Stomach has gastric juice to activate protein digesting enzyme

3. Small intestine where liver and gallbladder produce bile

4. Pancreas and small intestine donate enzymes

Protein Digestion

Digestion in stomach --> small intestine. Absorbed by blood and transported to liver

Carb Digestion

Saliva enzymes break down, stopped by stomach gastric juice --> small intestine. Absorbed by blood and transported to liver

Fat Digestion

Moves through mouth to stomach to small intestine where bile is made into fat

Bile

Emulsification of fat made by liver --> gallbladder --> small intestine. Cholesterol containing digestive fluid made by liver, stored in gallbladder, released into small intestine to emulsify fat

Bicarbonate

Neutralizes stomach acid made by pancreas

3 Requirements for a healthy cardiovascular system

1. Ample fluid intake

2. Cardiovascular fitness

3. Nutrition

Hunger regulation

Hypothalamus regulates it. Digestive tract sends messages with hormones and neurons

Fat Cells

Cells that specialize in storage of fat from fat tissue

Adipose

Tissue that stores fat

3 Organs in Waste Excretion

1. Lungs

2. Liver

3. Kidneys

Fight or Flight

1. Nerves release neurotransmitters

2. Glands release adrenaline

3. Metabolism speeds up

Liver releases glucose

Peristalsis

Wavelike muscular squeezing of the esophagus, stomach and small intestine

Prebiotic

Special form of dietary fiber

Probiotic

Live bacteria in yogurt

Artery

Blood with O2 away from heart

Vein

No O2 blood to heart

Plasma

Cell free fluid part of blood and lymph

Hormone

Chemicals secreted by glands in response to conditions

Insulin

Hormones that helps glucose enter cells from blood

Glucagon

Stimulates liver to release more glucose into bloodstream

Glycogen

Storage form of carbs

Pancreas

1. Endocrine function: Making hormones like insulin

2. Exocrine function: Making of digestive enzymes

Kidneys

Pair of organs that filter waste from blood

Gastric Juices

Digestive secretion of the stomach

Mucus

Protects cells from exposure to digestive juices

Saliva

Enzymes to help break down starch

Chyme

Fluid resulting in stomach actions

Villi

Increase surface area in small intestine

Fibrosis

Alcoholic liver deterioration

Cirrhosis

Advanced liver disease

3 Types of Carbs

1. Sugar - Photosynthesis

2. Starch - Plant polysaccharide composed of glucose

3. Fiber - Indigestible parts of food, non starch polysaccharide

Types of Fiber (2)

1. Soluble fiber: Dissolves in water. easily digested by colon bacteria

2. Insoluble fiber: Doesn't dissolve in water (whole grain outer layers, celery string) Benefits: aids the digestive site

Sugar AHA recommendation

1. 38g for men - 50, 30g if older

2. 25g for women - 50, 21g if older

No more than 100cal for women and 150cal for men

Type 1 Diabetes

a. Juvenile onset - Immune system attacks pancreas cells that synthesize insulin

Symptoms: urination, glucose in urine

Causes: Genetics, allergens

Type 2 Diabetes

Adult onset -- cells resistant to insulin

Symptoms: obesity

Causes: Genetics, lifestyle

Treatment: new lifestyle

Whole vs Refined Grain

1. Whole have whole grain in tact

2. Refine has only endosperm

Simple Sugar

Sugars including single sugar and linked pairs

Monosaccharides

Single sugar (fructose, glucose, galactose)

Disaccharide

Pairs of single sugars linked (sucrose, maltose, lactose)

Polyasccharide

Compounds composed of long strands (starch, cellulose, glycogen)

Fructose

Monosaccharide known as fruit sugar

Sucrose

Disaccharide composed of glucose and fructose

Maltose

Disaccharide composed of two glucose units

Lactose

Disaccharides containing glucose and galactose

Amylose

Crystallizable form of starch

Amylopectin

Non crystallizable form of starch

Ketosis

Undesirably high levels of ketone in body

Parts of grains

1. Bran

2. Endosperm

3. Germ