Nutrition 216: Exam one

Essential nutrients include

carbohydrates, fat, protein, vitamins, minerals, water

Macronutrients

carbs, proteins, fats: provide energy during metabolism and must be replenished daily

energy yielding nutrients

carbs, fats, proteins

calorie definition

The amount of energy required to raise the temperature of one gram of water by one degree celcius

energy density

A measure of the energy a food provides relative to the amount of food (kcalories per gram)

dietary reference intakes (DRI)

A set of values for the dietary nutrient intakes of healthy people in the United States and Canada

Recommended Dietary Allowance (RDA)

a goal for dietary intake by individuals

Adequate Intake (AI)

A set of values that are used as guides for nutrient intakes when scientific evidence is insufficient to determine an RDA

requirement

The lowest continuing intake of a nutrient that will maintain a specified criterion of adequacy

Acceptable Macronutrient Distribution Range (AMDR)

a range of intakes for a particular energy source that is associated with reduced risk of chronic disease while providing adequate intakes of essential nutrients

AMDR ranges

Carbs: 45-65%

Fat: 20-35%

Protein: 10-35%

nutrition fact label

- Look at serving size.

- Based on 2,000 calorie diet.

- 400 calories per serving is high.

- Need more calcium, fiber, iron, vitamin A and C.

- Less Cholesterol, Saturated Fat, sodium, sugar and trans-fat.

Anatomy of Digestive Tract

mouth, esophagus, lower esophageal sphincter, stomach, pyloric sphincter, duodenum, jejunum, ileum, ileocecal valve, large intestine, rectum, anus

Peristalsis

successive waves of involuntary muscular contractions passing along the walls of the GI tract that push the contents along

Segmentation

Periodic squeezing or partitioning of the intestine by its circular muscles that both mixes and slowly pushes the contents along

gastric juice

the digestive secretion of the gastric glands of the stomach

intestinal juice

the secretion of the intestinal glands; contains enzymes for the digestion of carbohydrate and protein and a minor enzyme for fat digestion

pancreatic juice

The exocrine secretion of the pancreas, containing enzymes for the digestion of carbohydrate, fat, and protein

Biocarbonate

An alkaline secretion of the pancreas; part of the pancreatic juice

Bile

An emulsifier that prepares fats and oils for digestion; made by the liver, stored in the gallbladder, and released into the small intestine when needed

Emulsifier

A substance that mixes with both fat and water and that disperses the fat in the water, forming an emulsion

Villi

Fingerlike projections from the folds of the small intestine (singular form is villus)

Microvilli

Tiny, hairlike projections on each cell of every villus that can trap nutrient particles and transport them into the cells (singular form is microvillus)

Lymphatic system

A loosely organized system of vessels and ducts that conveys the products of digestion toward the heart

lymph

The body fluid found in lymphatic vessels

Triglycerides

one of the main class of lipids

Lipoproteins

Clusters of lipids associated with proteins that serve as transport vehicles for lipids in the lymph and blood

Chylomicrons

The lipoproteins that transport lipids from the intestinal cells into the body

low-density lipoprotein (LDL)

The type of lipoproteins derived from VLDL as cells remove triglycerides from them

very low density lipoproteins (VLDL)

The type of lipoproteins made primarily by liver cells to transport lipids to various tissues in the body; composed primarily of triglycerides

High-density lipoprotein (HDL)

The type of lipoproteins that transport cholesterol back to the liver from peripheral cells; composed primarily of protein

Factors that lower LDL and raise HDL

weight management, reduced saturated fatty acids, soluble fibers, physical activity

Gastrin

A hormone secreted by cells in the stomach wall

G I microbiota

The collection of microbes found in the G I tract, sometimes called the microflora or gut flora

Prebiotics

indigestible substances in foods (such as fibers)

Probiotics

Live microorganisms found in foods and dietary supplements that confer a health benefit when consumed in sufficient quantities

Physicians

prescribe diet orders

Nurses

-screen patients

-participate in nutrition assessments

-provide direct nutrition care

Registered dieticians

implement and evaluate nutrition care plans

Registered dietetic technicians

assist in implementation and monitoring of nutrition services, screen patients for nutrient problems

The nutrition care process

assessment, diagnosis, intervention, monitoring and evaluation; done by the dietician

Methods for obtaining food intake data

24 hr recall, food frequency questionnaire, food record, direct observation

24 hour recall

listing the types, amounts, and preparation of all foods eaten in the past 24 hours

food frequency questionnaire

a method of assessing dietary intake that gathers information about how often certain categories of food are consumed

food record

food diary, record of everything eaten in a specific period of time

direct observation

Observation of meal trays or shelf inventories before and after eating; possible only in residential facilities.

nutrition assessment

recognizing the physical signs of fluid retention or dehydration is necessary for the correct interpretation of blood test results and body weight measurments

Carbohydrates

preferred energy source; found in whole grains, veggies, legumes, and fruits

Diet: Carbohydrates

starches, sugars, fibers

Monosaccharides

glucose, fructose, galactose

Disaccharides

sucrose, lactose, maltose

Polysaccharides

Carbohydrates that are made up of more than two monosaccharides

Glucose in the body

Brain maintains a small amount of glycogen thought to provide an emergency energy reserve during times of severe glucose deprivation.

Diabetes

A group of metabolic disorders characterized by elevated blood glucose resulting from insufficient insulin, ineffective insulin, or both; the complete medical term is diabetes mellitus

Insulin

A hormone secreted by the pancreas in response to (among other things) high blood glucose

Glucagon

A hormone that is secreted by special cells in the pancreas in response to low blood glucose concentration and that elicits release of glucose from storage

sugar alcohols include

erythritol, maltitol, mannitol, sorbitol, isomalt, lactitol, and xylitol

sugar alcohols are

absorbed more slowly than other sugars, are metabolized differently, and do not elevate the risk of dental caries.

Carbohydrates should

contribute about half (45-65%) of daily energy requirement

fiber

Approximately 20-35 grams per day;

− Whole grains, vegetables, fruits, and legumes are encouraged.

− Substitute plant sources of proteins (legumes) for some animal sources.

− Consume recommended amounts of fruits and vegetables.

− The World Health Organization recommends an upper limit of 40 grams per day.