Nutrition Exam 1

Nutrition Chapters 1-4

Health (By WHO)

A state of complete physical, mental and social well

Nutrtion

How obtaining nutrients and metabolism

Disease

Any Abnormal condition affects the health of organism

ABCDEF Methods for Nutritional Assessments

A set of methods used to evaluate nutritional status, including Anthropometric, Biochemical, Clinical, Dietary, and Environmental assessments.

A in ABCDEF

Anthropometric Measurement- Physical Dimension, Typical Easy and Inexpensive and Looking

B in ABCDEF

Biochemical measurement- Labs and blood

C in ABCDEF

Clinica Assessments- Signs: Physical Indicator and Diseases. Reported Symptoms and medical history.

D in ABCDEF

Dietary Assessments- Diet Recall, Food Frequence

E in ABCDEF

Environmental Assessment- Living Geo, Socioeconomic, Lifestyle, Exercises

ABCDEF- F

Family Medical History

Nutrigenomics

What you eat affects Gene

Nutrigenetics

Gene Affects reaction

Risk Factors Vs Sign Vs Symptoms

Risk Factors are attributes or exposures that increase the likelihood of developing a disease; Signs are objective evidence of disease observable by a clinician, such as a rash or abnormal lab results; Symptoms are subjective experiences reported by the patient, like pain or fatigue.

Six Classes of Nutrients

The six classes of nutrients essential for human health are carbohydrates, proteins, fats, vitamins, minerals, and water.

Conditional Essential

Normally non-essential but under certain circumstance

Macronutrient

Consumed in Large Amounts > 1 Gram/day

Mirconutrient

Consumed in Small Amounts <1 Gram/day

Energy Providing

Carbohydrates, Lipids, Proteins (ATP)

Vitamins and Energy Providing

NO Protein

Non-Engery Provding

Do not give Cal or Energy, Vitamin, mineral and Water

Organics compounds

CARBON. (Carbohydrates, Lipids, Proteins, Vitamins)

Inorganic Compounds

No Carbon, Minerals and Water.

Carbohydrates

CHO, Macro, Energy Yielding 4kcal/gram, Organic (C, H,O) Used for Fuel. Stored in Animals as glycogen. Stored in plants as Starch

Proteins

PRO, Macro, Energy Yielding 4kcal/gram, Organic (C, H,O,N) Made of Animo Acids. Not Stored but incorporated into body issues. Many functions- Structure, motion, enzymes, fluid balance, acid base balance, transport and immunity.

Lipids

Fats, Macro, Energy Yielding- 9kcal/gram. Organic (C, H, O) Triglycerides sterols, Used for Fuel, Cell membranes; nervous/reproductive system. stores all over body

Water

Marco, No energy, Inorganic, Exxsenta, 60% Body weight. FUnctions, -transporters, partner in reaction body temp and protection.

Vitamins

13 Mirco, No energy, organic, vulnerable to destruction, many functions, Coenzymes, Cell and Bone growth, energy metabolism, Immune System

Minerals

15 Mirco, No energy, inorganic, indestructible, many functions. Fluid Balance, Enzymes, Hormones, Nerve Impulse, Muscle Contraction.

Phytochemical

Non-Nutrient Compounds, Plant derived foods that have biological active, provide color, aroma, and flavor

The three Energy Yielding

Carbohydrates, Proteins and Lipids

Carbohydrates

4kcal/Gram

Protein

4 kcal/gram

Lipids

9 kcal/gram

Energy Density

Number of kcal compared to numbers of grams.

Low energy density

fewer kcal for the amount of engery

higher energy density

more kcal for food present

Increase energy density

Fat, Sugar and alcohol

Decrease Energy Density

Water and Fiber

Nutrient density

number of kcal compared to nutrients in a food

Lower nutrient density

Fewer nutrient for the amount of kcal

High nutrient density

More nutrients for the amounts of kcal presents

If a Meal had 89 grams of carbs, 40 of protein and 14 grams of fat. What is the total number of calories in this meal? + Percent

89 g CHO x 4kcal/g= 356 kcal CHO

40g PRO x 4kcal/g=160 kcal PRO

14g fat x 9kcal/g=126 kcal fat

642 kcal total

55% CHO

25% PRO

20% fat

2020-2025 Guidelines for Americans

Follow a pattern, be happy, meet groups, limits no-no: saturated fat

Additional Recommendation for Americans

• Limit sodium to 2,300 mg daily

• Limit Saturated fats to <20% of total kcal

• Avoid the trans fat

• Limit cholestroal to 300 mg

• Limit added sugar to <10%

• Limit alcohol

Where is Cholestoero l?

In Animal

Where is FIber?

Plant foods

Acceptable Macronutrient Distribution Ranges (Amdr)

• Carbohydrate 45-65%

• Fat 20-35%

• Protein 10-35%

• Ex of question

  • Carbohydrate:

  • 2200 x .45 = 990

  • 2200 x .65 = 1430

  • 2200 x percent = grams

  • Then divide by cal to gram like carbo is 4 and fat is 9

  • 990 / 4= 247.5

Bananas

Are no GMO Foods

Nutrient content claims

Describes levels of nutrients (needs amount) mostly have a nutrient in the title, low fat, low sodium.

Health Claims

Describes a link between food or dietary supplement (May, might, not)

Structure/function in claims

Descries the role of a nutrients or a dietary substance (Not FDA approved)

Descriptive and content claims

Informs consumers about the compositions of nature (100% whole grain) (No FDA approval)

NFL

Nutrient Food Label

Whats the 1# outbreak?

Chicken (12%)

How do Foorborn Illnesses Happen?

Food Infections- Pathogens (Bacteria, virus parasites) (Most COMMON)

Food Intoxication- Molds, toxins or chemical

Incubation- Typically not immediate reaction, May takes several days before symptoms

Bacteria in Foodborne Illness

Singel celled microorganisms too small to be see with the human eye.

How do Bacteria reproduce?

Danger 40F-140F

Time

Water

Oxygen

Acidity

Certain Nutrients (High Protein, starch, sugars)

Common Bacterial Pathogens

Salmonella, Listeria monocytogeenes, Escherichia coli, Clostriduim botulinum, Camplobacter jejuni, shingell, staphycoccus aures, Vibro vunificus

Salmonella

6hr-5 Days. (Food in Animal origin)

Listeria Monocytogenes

30-70 days

Escherichia coli

3 to 4 days

Clostridium botiinmu

18-36 hrs

Camplyobacterjejni

2-5days

Shigella

1-2 days

Staphyloccous aureus

30mins-8hrs

Vibrio vulnificus

24 Hrs

What does the Food Saftey and inspection services do?

Regulates meat, poltry, and process of egg products

FDA

Regulates all other foods, ingredients

Enviormental Protection Agency

Drinking water and pesticided

CDC t

racks outbreak, idensties causes and recommends methods of prevention

Hazard Analysis Critical Control Points (HACCP)

CHECK EVERTYHING ALWAYS

Food Irraditation

Eliminates organisms, extends shelf life,

4 Steps to Protect

1. Clean

2. Separate

3. Cook

4. Chill-not between 40-140

Exception to voluntary label dating

baby formula

How long can food be left out

2hr

How many elements are essential?

20

Types of Tissue.

Epithelial- Skin

Connective- Glue

Muscle- Skeletal

Neural-brain, spinal cord

4 steps in the Digestive Process

Ingestion

Digestion

Absorption

Excretion

Carbohydrates break down inti

Single sugar units

Proteins break down int

Amino Acids

Fat breaks down into

fatty acids

Sphincters

Ring Shaped Muscle that relaxes or tigtehns

Peristaliss

Gi Tracts contract smooth muscle. Butter

Segmentation

Uncoordinator contractions

Mouth to Esophagys

Pharnyx:Bolus passes through pharynz.

Epiglottis: closes of trachea during swallowing

Gastrin

causes release of gastric juices.

Primary site for digestion

Small Intestine

The three sections of small intestine

1. Duodenum- 6-10inche

2. Jejunum- 7-10 FT

3. IIeum (3-5ft)

Villi

FIngers

What kind of sphincter in the small intestine?

llececal sphincterb

What happens to any particles no absored in Large intestine?

fecal

3 types of nutrient absorption

Secondary active, facilitated, simpe

Active

Go through like a tunnel need ATP

Faciliated

No ATP high to low WITH HELP

Simple

No ATP higher to low

Where does most nutrients get absorbed into the body?

Small Intestine

Where does absored materials go?

LIVER

What is GERD?

Gastroesophageal Refulx- Irritated, LIKE EOE, acid from stomach

Gallstones

Sudden pain abdoen, pain in rifh shoulder, nausea, vomiting

IBS vs IDB

IBS does not change bowl tissuem no cancer, IDB is changes in bowl structure,