Nutrition Chapters 1-3

nutrition

Nutrition

science of foods and the nutrients and the other substances they contain and their actions within the body

Food

products derived from plants or animals that can be taken into the body to yield energy and nutrients for the the maintenance of life and the growth and repair of tissues

Diet

the foods and beverages a person eats and drinks

Factors that influence food choice

Personal Preference, habit, ethnic heritage or tradition, social interactions, availability, convenience, economy, positive and negative associations, emotions, values, body weight and image, nutrition and health benefits

Six Nutrients Found In Food and the Body

Carbohydrates, Fat (lipids), Protein, Vitamins, Minerals, Water

Macronutrient vs. Micronutrient

Macronutrients are needed in large amounts

Micronutrients are needed in small amounts

Organic vs. Inorganic

Organic contains carbon

inorganic does not contain carbon

Energy Yielding vs. Non-Energy Yielding

Energy yielding nutrient break down to yield energy the body can use ( Carbohydrate, Fats, and Protein)

Non-Energy Yielding do not yield energy (Water, Vitamins, and Minerals)

Essential Nutrient

nutrients a person must obtain from food because the body cannot produce enough of it itself

Functional Food

foods that contain physiologically active compounds that provide health benefits beyond their nutrient contributions

Energy Density

a measure of the energy a food provides relative to the amount of food

Epidemiological Research

determines the incidence and distribution of diseases in a population

Cross-Sectional Study

study of a population at one specific point and time

Case-Control Study

compares patients who have a disease or outcome of interest with patients who do not have the disease or outcome

Cohort Study

A study design where one or more samples (called cohorts) are followed prospectively and subsequent status evaluations with respect to a disease or outcome are conducted to determine which initial participants exposure characteristics (risk factors) are associated with it

In Vitro Study

Test possible disease causes and treatments in a laboratory where all the conditions can be controlled

In Vivo Study

Examines the effects of a specific variable on a tissue, cell, or molecule isolated from a living organism

Control

Does not receive treatment or receives a placeo

Variables

factors that change

Hypothesis

an unproved statement that tentatively explains the relationships between tow or more variables

Placebo

harmless medication given; sham treatment

Peer Review

process in which a panel of scientists rigorously evaluates a research study to assure that the scientific method was followed

Dietary Reference Intake (DRI)

a set of nutrient values for the healthy people in the United States and Canada

Estimated Average Requirements (EAR)

average daily amount of a nutrient that will maintain a specific biochemical or physiological function in half the healthy people of a given age and gender group

Recommended Dietary Allowance (RDA)

average daily amount of a nutrient considered adequate to meet the known nutrient needs of practically all healthy people

Adequate Intake (AI)

average daily amount of a nutrient that appears sufficient to a maintain a specific criterion

Tolerable Upper Intake Levels (UL)

maximum daily amount of nutrients that appears safe for most healthy people

beyond this there is an increase risk of adverse health effects

Nutrition Assesment

a comprehensive analysis of a person's nutrition status that uses health, socioeconomic, drug and diet histories

Malnutrition

any condition caused by excess or deficient food energy or nutrient intake or by an imbalance of nutrients

undernutrition- deficient energy or nutrients

overnutrition- excess energy or nutrients

Primary Deficiency

inadequate diet

Secondary Deficiency

caused by a problem with the body

Subclinical Deficiency

deficiency in the early stages before the outward signs have appeared

ABCD of nutritional assessment

Anthropometric Measures

Biochemical Measures (Laboratory Tests)

Clinical Evaluation (Physical Exams)

Dietary Assessment (historical information)

Anthropometric Measures

Physical Measures of the body (height, weight, BMI, body fat)

Biochemical Measures

measures nutrient or metabolite in one or more body fluids (blood glucose, albumin, hemoglobin)

Clinical Evaluation

visual inspection of the hair, eyes, skin, posture, tongue and fingernails

Dietary Assessment

the assessor collects diet information

Six Diet Planning Principles

adequacy, balance, energy (kcal) control, nutrient density, moderation, and variety

Adequacy

providing all the essential nutrients

Balance

eating food in proportion to one another and in proportion to the body's needs

Energy (kcal) control

management of food energy intake

Nutrient Density

the measure of nutrients a food provides relative to the energy it provides

Moderation

providing enough but not too much of a substance

Variety

eating a wide selection of foods within and among other major food groups

Purpose of Dietary Guidelines

to encourage consumers to adopt a balanced eating plan

Adequate Nutrients with Energy Needs

consume a variety of nutrient-dense foods and beverages within and among the basic food groups: limit the intake of saturated and trans fats, cholesterol, added sugars, salt and alcohol.

eat a balanced diet

Weight Management

maintain healthy body weight over time and prevent gradual weight gain

Physical Activity

engage in regular physical activity and decrease the amount of time in sedentary activity

Food Groups to Encourage

consume a sufficient amount of fruits, vegetables, milk and milk products, and whole grains

eat a variety

Fats

keep total fats between 10%-35%

Carbohydrates

choose fiber rich fruits, vegetables, and whole grains often

Sodium and Potassium

choose and prepare foods with little salt and eat potassium rich foods

Alcoholic Beverages

if you consume alcohol do so in moderation

Food Safety

clean hands, food contact surfaces and fruits and vegetables

separate raw cooked and ready-to-eat foods

Key Recommendations of the Dietary Guidelines

adequate nutrients with energy needs, weight management, physical activity, fats, carbohydrates, sodium and potassium, alcoholic beverages, food safety

USDA Food Guide

vary veggies, choose fruit, make at least half your grains whole grains, eat lean or low fat choices, drink fat free or low fat choices, select healthier food choices

Enrichment

Fortified

Required Components of a Food Label

Serving Size, nutrition facts (in percents and amount), and daily values

Nutrient Claims

statements that characterize the quantity of a nutrient in a food (ex, good source of fiber)

approved by FDA

Health Claims

statements that characterize the relationship between a nutrient or other substance in a food and disease or health-related condition (ex, diets low in sodium may reduce the risk of high blood pressure)

approved by FDA

Structure Function Claims

statements that characterize the relationship between a nutrient or other substance of a food and its role in the body (ex, improve memory, build strong bones)

not approved by FDA

Digestion

the process in which food is broken down into absorbable units

Absorption

the uptake of nutrients by the cells of the small intestine for the transport into either the blood or the lymph

Organ Systems

cardiovascular, lymphatic, nervous, endocrine, immune, digestive, urinary, integumentary, skeletal, muscular, reproductive, respiratory

Mouth

chewing breaks down food

fluids from salivary glands mix with food and liquids to ease swallowing

Basic Anatomy of GI Tract

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

Lumen

inner space within GI tract

Esophagus

transport tube

upper and lower esophageal sphincters

Stomach

retains food

slowly releases food when the pyloric sphincter is open

starts protein digestion

3 Parts of Small Intestine

Duodenum, Jejunem, and Illeum

Small Inestine

Absorption and digestion

Peristalsis

wavelike muscualr contractions that push chyme through the GI tract

Segmentation

periodically squeezing or partioning of the intestines

brings food into contact with intestinal lining for absorption

Large Intestine

chyme leaves small intestine through ileocecal valve

reabsorption of water and sodium

Parts of Large Intestine

ascending, transverse, descending ( rectum, anus)

Organs That Produce Secretion

salivary glands, stomach, pancreas, liver, small intestine

Enzymes

proteins that facilitate a chemical reaction by making or breaking bonds

catalyst (doesn't change)