Nutrition test 1

what influences diet?

-taste

-habit

-taste

-ethnic

-social interactions

-marketing

-social media

-availability

-pos + neg associations

-emotions

-values

-health beliefs

-nutrients

Six classes of nutrients

-carbohydrates

-fats

-proteins

-vitamins

-minerals

-water

macronutrients

carbohydrates, proteins, and fats; need a lot in grams

micronutrients

vitamins, minerals, water; need in small amounts

acute illness

A sudden illness from which a person is expected to recover

chronic illness

a long term illness, manage but don't always recover

Processed food

commercially prepared food whose ingredients are naturalish; resemble whole foods like frozen veggies, fruit juice, smoked salmon

ultra processed foods

Do not resemble whole foods; high in fat and sugar like soda, chips, and fruit gummies

nutrient ratios

Carbs = 4 kcal/g

Fat = 9 kcal/g

protein = 4 kcal/g

alcohol nutrients

7 kcal/g for energy but no nutrient because it interferes with body's growth and maintenance

how do carbs get stored

glycogen but has limited storage so stores it at fat

vitamins

-organic, not energy

-facilitates release of energy from carbs, proteins, fat

-13 vitamins

-fat and water soluble

minerals

-simplest nutrient, inorganic element

-16 minerals

energy density

a measure of energy a food provides per unit of mass

Anecdotes

examples of an experience that is not reliable scientific information

Peer review

a review by people with similar professional qualification

Systematic review

Comprehensive analysis of existing research studies.

Meta-analysis

Statistical analysis combining results from multiple studies.

DRI

dietary reference intake; set of nutrient intake values for healthy people in the US and Canada

EAR

Estimated Average Requirements- Average amount sufficient for half of population

RDA

recommended dietary allowances: recommended nutrient intakes that will meet the needs of almost all healthy people

AI

Adequate Intakes: The recommended average daily nutrient intake level of healthy people in a certain life stage and gender group

UL

Tolerable upper intake level: The max daily amount of a nutrient that appears safe for most healthy people

CDRR

chronic disease risk reduction intakes: nutrient intakes associated with low risk of chronic disease

low defiancy

dangerous

upper level

toxicity

EER

Estimated energy requirement - average dietary energy intake to maintain energy balance

AMDR

Acceptable Macronutrient Distribution Range

45-65% carbs

20-35%

10-35%

malnutrition

lack of proper nutrition

Overnutrition

Excess energy (overweight)

primary deficiency

Inadequate diet

secondary deficiency

problem inside the body

Five diseases causing death that are linked with diet

-heart disease

-cancer

-stroke

-diabetes

-liver disease

stages of nutrient assessment

-diet history

-health history

-lab tests

-physical exam

Diet planning can ___________ and _________ chronic diseases

Prevent and control

6 planning principles

-Adequacy

-Balance

-Energy Control

-Nutrient Density

-Moderation

-Variety

Adequacy

enough calories (energy) and nutrients to support health

balance

combination of foods and adequate nutrients and calories

energy control

balance of calories consuming and spending

nutrient density

The amount of nutrients relative to the number of calories they provide

moderation

consumption of nutrient-dense foods most of the tine and occasionally consuming food that are not

variety

selection of foods from each food group and varying choices within groups

everyone is unique and must consider

-traditions

-access to food

-food prep skills

-possible health needs

-food preferences

DGA

Dietary Guidelines for Americans

5 food groups

-grains

-dairy

-protein

-fruits

-vegetables

MyPlate and USDA food patterns

developed to promote healthy diets and eating

Enriched

Nutrients that were lost in processing and put back in

fortified

nutrients that were never there

first ingredient listed

contains the most in the product

FDA does not regulate…

supplements

Daily Value if percent for someone…

consuming 2000 k/cal

serving sizes

Reflects typical eating habits

nutrient claim

regulated statement about a product’s nutrition content, such as “low fat” or “fat free”

health claim

FDA approved claim that identifies a relationship between the food/nutrient and a disease or health condition “oatmeal can reduce cholesterol”

structure/function claim

an unregulated claim that a product has an effect on the structure or function of the body “supports gut health”

good source of

The product provides 10-19% of the daily value for a given nutrient per serving

high

20 % or more of daily value given nutrient per serving

gluten free

A food containing less than 20 parts per million of gluten from any source

Low calorie

40 k/calories or less per serving

Fat free

less than 0.5 grams of fat per serving and no added fat or oil

Low fat

3 grams or less of fat per serving

Trans fat free

less than 0.5 grams of trans fat and less than 0.5 grams of saturated fat

high fiber

5 grams or more fiber per serving; a claim made on food contains more than 3 grams of far per serving

low sodium

140 milligrams or less per serving

Digestion

Process where food is broken down into absorbable nutrients

absorption

Passage of nutrients from GI tract into blood or lymph; mainly occurs in small intestine

7 major steps of digestion

mouth, esophagus, stomach, small intestine, large intestine, rectum, anus

accessory organs of digestion

salivary glands, liver, pancreas, gallbladder

functions of GI tract

ingestion, transport, secretion, digestion, absorption, elimination

Salivary glands

moistens foods, supply enzymes

liver

produces bile (to breakdown fat)

bile

Helps digest fat; Secreted by the liver and stored in the gallbladder

Gallbladder

stores and secretes bile

Pancreas

Secretes bicarbonate, secretes enzymes; neutralizes stomach acid with sodium bicarbonate

Stomach acid

breaks down protein

Mouth function in digestion

breaks down food, mixes with saliva to moisten food

Elderly and saliva/teeth

the older we get, the less saliva we secrete which negatively affects our teeth

process of digestion in the mouth

-chew large of food into smaller one

-fluids dissolve the food so tongue tastes it

-taste buds detect five taste sensations

-food is swallowed and passes through pharynx

-epiglottis helps bolus flow down esophagus

Five taste sensations

sweet, sour, salty, bitter, and umami

enzymes of mouth

Salivary amylase, lingual lipase (lipids)

lingual lipase

mostly secreted during infancy as breast milk has a lot of fat

Epiglottis

closes the trachea to avoid choking, bolus is directed to the esophagus

bolus

chewed and swallowed food

Esophagus

has upper and lower sphincter muscles

During swallowing, the upper sphincter….

Opens to let the bolus pass

Bolus passes to the stomach and…..

the lower sphincter closes to prevent backflow

chyme

bolus mixed with digestive juices

In the stomach

-forms chyme

-release chyme into small intestine through pyloric sphincter

Pyloric sphincter

releases chyme into small intestine

Small intestine

-chyme bypasses bile duct with added fluids from gallbladder and pancreas

-moves through the duodenum, jejunum, and ileum

-10 feet long

-primary organ of absorption

large intestine (colon)

-contents enter through ileocecal valve

-chyme bypasses appendix and moves through colon

-reabsorbs water and minerals: NA, K, Cl

-undigested waste is held in rectum until defecation (poop)

-rectal muscles relax; anal sphincters open to release waste

ileocecal valve

entrance from small intestine to large intestine

4 parts of colon/large intestine

-ascending colon

-transverse colon

-descending colon

-sigmoid colon

sphincters

-UES: upper esophageal sphincter

-LES: lower esophageal sphincter (cardiac sphincter)

-pyloric sphincter (chyme into small intestine)

-ileocecal valve (small to large intestine)

-terminal sphincter (anus)

Breaking down food into stomach

presence of hydrochloride acid, pepsin, gastric lipase, gastric, intrinsic factor

Why does stomach grumble

-stomach is the most muscular organ

-bolus might start in top of stomach and slowly move down, which makes tummy grumble

Two layers of small intestine

-peristalsis

-segmentation

Rectum

-holds waste until elimination

-importance of anus (terminal sphincter)

Fiber

is not broken down or absorbed

Carbohydrate breakdown

-starts in the mouth with salivary amylase

-slows down in the stomach

-then picks back up in the small intestine