NUSC 1165 Final Molika Chea UConn

leading causes of death attributed to nutrition

1. Heart Disease

2. Cancer

3. Stroke

4. Diabetes

Factors Influencing Food Choices

availability, health concerns, culture, psychological and emotional state, social acceptability, personal preference

Availability of Food Choices

Socioeconomic Status

Income

Living conditions

Lifestyle (lack of time)

Education Level

Current Health Status

Ability to carry groceries

Food allergies

Digestive problems

Dental issues

Health Concerns around Food Choices

People with diabetes can't eat certain foods, people with high blood pressure should not eat a lot of red meat

Culture Around Food Choices

Foods and Social Norms specific to a culture

Specific cultural dishes

Specific eating times

Family Background/Holidays

Seventh Day Adventists; vegetarian

Consumption of Pork and/or beef are forbidden in religions

Specific holidays; Thanksgiving

Psychological and Emotional State Surrounding Food Choices

Comfort foods

Foods as a reward

Removal of food as a punishment

Celebrations

Emotional state

Social Acceptability Surrounding Food Choices

Coffee or lunch professional meetings

Meeting up with friends for meals

Family dinners

Social media influence

Personal Preference Surrounding Food Choices

Favorite Foods

Taste

Appearance

Smell

Texture

Variety

Experience

Personal Convictions

Health conditions (diseases/current health status)

Environemntalists

Vegan and vegetarian diets

nutrients

chemical substances in foods that provides energy and involved in regulation of the body processes

essential nutrients

nutrients necessary for normal body functioning that must be obtained from food

nonessential nutrients

nutrients that can be made in sufficient quantities in the body to meet the body's requirements and support health

energy yielding nutrients

the nutrients that break down to yield energy the body can use: carbohydrate, fat, and protein.

macronutrients

A chemical substance that an organism must obtain in relatively large amounts

- water

- protein

- lipids

- carbohydrates

micronutrients

B vitamins, Vitamin C → water-soluble

Vitamin A, D, E, K → fat-soluble

Calcium, Iron → minerals

Inorganic

do not contain carbon in their chemical structure

- minerals, water

organic

contains carbon in their chemical structure

- carbohydrates, lipids, protein, vitamins

nutrient density

a measure of the nutrient a food provides compared to its energy content

Low-fat milk, fruit/nut trail mix, fresh fruit, baked chips, oatmeal raisin cookies

energy balance

the type of nutrition study that focuses on the amount of nutrient consumed (entering the body), compared to the nutrient leaving the body (via excretion or feces)

epidemiological study

Type of observational study

Observation of relationships between diet, health, and disease patterns in diff populations

Ex. % of kcals from saturated fat vs 10 year coronary incidence

depletion-repletion study

Type of laboratory study

The nutrient is eliminated in the diet until deficiency when symptoms appear, nutrient is added back to the diet to a level which symptoms are eliminated

Ex. Vitamin C and scurvy

One group received oranges and lemons and their health restored quickly

Balance Study

Type of laboratory study

Compares the total amount of nutrient that enters the body compared to the total amount that leaves the body

Positive balance = intake > output

Negative Balance = intake < output

Steady = intake = output

Double-Blind Study

An experiment in which neither the participant nor the researcher knows whether the participant has received the treatment or the placebo

Case Control Study

Type of observational study

Compares individuals with a particular condition to similar individuals of the same age, gender, and background without the condition

Ex. Type 2 diabetes (male and hispanic) vs. Non- Diabetic (male and hispanic)

Variety of Foods

involves selecting nutrients dense foods from each food group and within each group

Balance of Foods

one food lacking in a nutrients, balance with another food that does (pizza with salad)

Moderation of Foods

all types of foods are okay, not consuming too much energy, fat, sugar, or alcohol

Lipids Energy Content

9 kcal/g

Carbohydrates Energy Content

4 kcal/g

Protein Energy Content

4 kcal/g

alcohol energy content

7 kcal/g

Scientific Method

A logical, systematic approach to the solution of a scientific problem

Observation: asking questions

Hypothesis: educated guess or prediction

Experimental steps: methods or steps done to test the hypothesis

Theory: explanation based on scientific study and reasoning

Single Blind vs. Double Blind

Single Blind → experiment in which the study participants are unaware of which participants are in control or experiment

Double-Blind → (to reduce study error and bias)

Experiment in which neither the study participants or researchers know which participants are in the control or experimental group

A statistician not conducting intervention most likely completes the assignment of individuals into the control or experimental group

Sources of Reliable Nutrition or Health Information

Information that has stood its time and overtime repeats results with study support

-Federal Nutrition Recommendations 2020-2025 Dietary Guidelines for Americans

- Universities

- Nonprofit Organizations

- Registered Dieticians or Registered Dietician Nutritionists

Which Nutrient is Classified as An Inorganic Compound?

Carbohydrates

Iron

Protein

Lipids

Iron

Recommended Dietary Allowance (RDA)

intakes that meets needs of nearly all (97-98%) healthy individuals in each gender and life-stage group

Estimated Average Requirement (EAR)

Amount of nutrient that is estimated to meet the needs of 50% of people in the same gender and life-stage group

Adequate Intake (AI)

Established of a nutrient when there is not enough evidence to establish both EAR and RDAs

Tolerable Upper Levels (ULs)

maximum daily intakes that are unlikely to pose a risk of adverse health effects to almost all individuals in a specific life-stage and gender group

Which of the following nutrient recommendations is established due to insufficient scientific data?

a. Recommended Dietary Allowances

b. Estimated Average Requirements

c. Adequate Intake

d. Tolerable Upper Levels

c. Adequate Intake

Differences between the energy recommendations AMDR and EER:

AMDR: acceptable macronutrient distribution ranges

Provides intake ranges for energy-yielding nutrients

Expressed as % of total energy intake

Associated with reduced chronic diseases

EER: estimated energy requirements

Average energy intakes predicted to maintain body weight by calculating the amount of kilocalories in an individual

What does the EER take into account?

age, gender, weight, height, physical activity

- Participation in physical activity increases energy requirements

Dietary Guidelines for Americans

Nutrition/Lifestyle recommendations published by the U.S. Department of Health and Human Services. Only recommendations with major emphasis on Food Safety.

The Three Healthy Eating Patterns Promoted in the Dietary Guidelines

1. Meet nutritional requirements

2. Choose variety of foods

3. Pay attention to portion size

MyPlate food groups

Grains, Vegetables, Fruit, Dairy, Protein

Exchange Lists

a system of grouping foods based on their energy and macronutrient content

useful for diet planning, divides food into 3 main groups; carbohydrates, protein, fat

Healthy People Initiative

National health promotion and disease prevention objectives for the U.S.

- Promote health behaviors

- Access to quality health care

- Protect health

- Strong community prevention

Harvard Healthy Eating Plate: How does this differ from MyPlate?

- Includes healthy oils

- "Stay Active"

- Emphasizes water

- No dairy

- "Whole grains" instead of just grains

Food Labels

Food and Drug Administration: (FDA) regulates what?

all foods except meats and poultry

Food Labels

USDA Regulates what?

meats and poultry only

Current Good Manufacturing Practice (cGMP) Regulations

Established by the FDA to ensure that the products contain the right ingredients and the right ingredients per dose

Dietary Supplement Verification Program (DSVP)

-Developed by the U.S. Pharmacopeia (USP) Convention

-Evaluates and confirms the contents of dietary supplements, manufacturing process, and compliance with standards of purity.

-Products that were reviewed and meets the USP criteria can use the DSVP verification mark on the label.

The following phrase on a food, "calcium builds strong bones" is an example of which type of label claim?

Structure Function Claim

Nutrient Content Claims

"Low, high, reduced, lean, high potency, antioxidant"

FDA regulated these claims. Ex: this is high in fiber

Health Claims

“Diets rich in whole grain foods and other plant foods and low in saturated fat and cholesterol may help reduce the risk of heart disease”

FDA regulated

Significant scientific standards: authorized after extensive review of the scientific evidence

Authoritative statement: statement of support from the national academy of sciences or appropriate body of US government

Qualified health claims: emerging evidence that is not well established between food, food component, or dietary supplement with reduced risk of disease

Structure/Function Claims

Not regulated by the FDA

it is based on the manufacturer's review and interpretation of the scientific literature

It must contain a disclaimer

Describes the role of the nutrient or ingredient in maintaining normal structure and function in humans

Anthropometrics

The measurement of the size, proportions, and range of motion of the human body.

24-Hour Recall

a method of assessing dietary intake in which a trained interviewer helps an individual remember what he or she ate during the previous day

Measuring Protein in the Blood or Urine

Laboratory measurement that assesses nutrient levels

skinfold measurements

A measurement of subcutaneous fat (located under the skin), used to estimate total body fat

Areas of Measurement:

Triceps (back of the upper arm)

Subscapular area (below the shoulder blade)

Food disappearance Survey

a survey that estimates the food use of a population by monitoring the amount of food that leaves the marketplace

National Health And Nutrition Examination Survey (NHANES)

1. Researchers collect info about the health and nutritional status from participants across the US

2. Data includes food, energy, and nutrient intake assessments compared to population intakes with the DRIs or Dietary Guidelines

Healthy Eating Index

a measure that assesses how well a diet meets the recommendations of the Dietary Guidelines for Americans

Summarizes overall diet by scoring 12 components of the diet to calculate a total HEI score

Healthy Eating Index Scores

100 = Dietary Guidelines are Followed

> 80 = good diet

51-80 = Dietary Improvement Needed

51 = Poor Diet

organization of life

atoms, molecules, cells, tissues, organs, organ systems, organisms

mouth

chews and mixes food with saliva

salivary glands

produces saliva which contains a starch-digesting enzyme

pharynx

swallows chewed food mixed with saliva

esophagus

moves food to the stomach

stomach

churns and mixes food; secretes acid and a protein-digesting enzyme

liver

makes bile, which aids in digestion and absorption of fat

pancreas

releases bicarbonate to neutralize intestinal contents; produces enzymes that digest carbohydrates, protein, and fat

gallbladder

stores bile and releases it into the small intestine when needed

small intestine

completes digestion; absorbs nutrients into blood or lymph

large intestine

absorbs water and some vitamins and minerals; home to intestinal bacteria; passes waste material

colon and rectum

anus

opens to allow waste to leave the body

accessory organs of the digestive system

pancreas, liver, gallbladder, salivary glands

digestive enzymes

End in -ase, with the exception of pepsin.

Amylase, Lactase, Maltase, Sucrase, Lipase, Pepsin, Trypsin, and Chymotrypsin

Examples of Protein Digesting Enzymes

Pepsin, chymotrypsin, trypsin

Examples of Carbohydrate Digesting Enzymes

Amylase, lactase, sucrase, maltase

Examples of Lipid Digesting Enzymes

Lipase

Simple Diffusion

Movement of molecules from high concentration to low concentration, DOES NOT require a carrier protein or energy

Osmosis

Movement of water from a low concentration to a high concentration, DOES NOT REQUIRE PROTEIN CARRIER OR ENERGY

Facilitated Diffusion

Movement of molecules from high concentration to low concentration, REQUIRES protein carrier, DOES NOT require energy

Active Transport

Movement of molecules from a low concentration to a high concentration, REQUIRES carrier and energy

Probiotics

Products containing live bacteria, resides in colon

Common Sources: yogurt and tablets

prebiotics

Food supply to stimulate bacterial growth and activity, passes undigested into the colon

Dietary Sources: bananas, onions, garlic, artichokes

Typically contains fiber

Antigen

Foreign substance such as protein, stimulates immune response when entered

antibody

Protein produced by immune system, destroys foreign substances (lymphocytes)

lymphocyte

Targets specific invaders directly

Makes antibodies to destroy antigens

food allergies

The first time proteins are absorbed intact, stimulates the immune system, the second time the immune system recognizes the protein and has an allergic reaction

gluten

Protein matrix found in wheat, rye, that causes an immune responses in the body that can result in direct damage to the small intestine

Made of 2 proteins: gliadin and glutenin

Which of the following conditions is characterized by acid leaking from the stomach to the esophagus?

a. Tooth Decay

b. Peptic Ulcers

c. Heartburn

d. Diarrhea

e. Constipation

c. heartburn

tooth decay

Cavities and loss of teeth due to poor diet

Sucrose + bacteria → plaque formation + acid production → dissolution of tooth enamel and formation of dental carries

peptic ulcers

Open sores that develop in the esophageal lining, erosion of the stomach and caused from aspirin and ibuprofen

Heartburn

Known as gastroesophageal reflux, stomach acid leaking upwards into esophagus, include a burning sensation in the throat and attributed to overeating, anxiety and stress

diarrhea

Frequent watery stools, results when digested materials move too quickly through the colon, inflammation of small intestine resulting in nutrients and water not being absorbed

constipation

Dry hard stools that are difficult to pass, low fiber diet

Enteral nutrition (EN)

tube feeding, placement of a tube down the throat through the GI tract

total parenteral nutrition (TPN)

nutrients are provided directly through the circulatory system

Hepatic Portal System

the collection of veins carrying blood to the liver

carries; carbs, protein, water-soluble vitamins