clinical nutrition terms

nutrition

science that studies how nutrients & compounds in foods nourish & affect body functions & health

essential nutrients

• water

• vitamins

• minerals

• carbohydrates (4 kcal/g)

• proteins (4 kal/g)

• lipids (9 kal/g)

water

essential for all body nutrients

vitamins

support various biochemical functions

minerals

important for structural & regulatory functions

carbohydrates (4 kcal/g)

primary source of energy

proteins (4 kal/g)

build & repair tissues

lipids (9 kal/g)

provie long-term energy, protect organs

social ecological model

• policy

• community

• interpersonal

• individual

nonessential nutrients

• nutrients that the body makes

two types of truth

1. personal truth

2. evidence-based truth

the science of nutrition

• ask questions

• experiment

• review by peers

• publish in journals

• duplicate to validate

types of nutrition research

• epidemiological studies

  • observational studies where scientists observe patterns, causes, & effects

• laboratory studies

  • experiments conducted in controlled environments

• controlled trials

  • scientists make specific changes to the participants’ diets to see how those changes affect them

nutrition quackery

making exaggerated claims about the health benefits of certain foods or supplements without scientific backing

alternative medicine

• genuine

• experimental

• questionable

tactics of quackery

• recommendations that promise a quick fix

• putting down traditional medicine

• claim that sounds too good to be true

evidence-based scientific perspective on nutrition

nutrition science integrates multiple lines of evidence to understand diet–health relationships

according to the Dietary Supplement Health and Education Act (DSHEA), who is responsible for the determining that a dietary supplement is safe and the claims made are not false or misleading?

supplement manufacturer & promoter

factor most commonly limits the interpretation of long-term dietary controlled trials?

difficulty controlling complex, changing diets over time

which limitation is most inherent to epidemiological studies in nutrition research?

difficulty establishing causality due to confounding variables

• epidemiological studies observe associations but cannot control all confounders or establish cause and effect.

functions of carbohydrates

• energy production

• energy storage

• building macromolecules

• sparing protein

• assisting in lipid metabolism

types of dietary carbohydrates

• sugar

• starch

• fiber

sugar

simple carbohydrate

sugar: monosacharides

• glucose

• fructose

• galactose

glucose

the primary energy source

fructose

found in fruit

galactose

found in milk

sugar: disaccharides

• sucrose

• lactose

• maltose

sucrose

glucose + fructose

lactose

glucose + galactose

maltose

glucose + glucose

starch

complex carbohydrate

polysaccharides - startch

• grains

• starchy vegetables

• dried beans, lentils, & peas

fiber

complex carbohydrate - resistant starch

added sugars

include sugars added during the processing of foods such as syrups ..

empty calories

food & bevs that provide calories, but do not contain healthy nutrients

types of fiber

• soluble

• insoluble

soluble fiber

helps lower blood cholesterol & glucose levels

insoluble fiber

aids in digestion & promotes regular bowel movements

sources of fiber

• fruits

• veggies

• whole grains

• legumes

• nuts

• seeds

benefits of fiber

• reduce risk of certain cancers

• weight management

• reduce heart disease

• improve glycemic control

• promotes digestive health

• can impact microbiome

resistant starch

type of carbohydrate that resists digestion in small intestine & frements in large intestine, acting as a prebiotic & promoting gut health

sugar substitutes (artificial sweeteners)

provide sweetness without the calories & glycemic impact of regular sugar

types of sweeteners

• artificial sweeteners

• natural sweeteners

artificial sweeteners

much sweetener than sugar & are used in smaller amounts to achieve the desired sweetness

natural sweeteners

derived from natural sources & provide sweetness without adding calories

function of fats

• energy source

• cell structure

• absorption of fat-soluble vitamins

• protection & insulation

• hormone production

• brain function & development

• flavor & satiety

• storage of energy

• production of eicosanoids

• skin health

structure of fats

phospholipids, a type of fat are key in forming the lipid bilayer of cell membranes, which helps regulate what enters & exists the body

type of fats

• saturated fat/solid fat

• unsaturated fats

  • monounsaturated fats

  • polyunsaturated fats

• trans fats

saturated fat

• foods high in saturated fatty are usually solid at room temp.

• source is usually fat from animal products, such as butter, ice cream, whole milk, & meats

• solid fats may increase risk of heart disease

  • butter

  • mayonoise

  • sour cream

  • lamb

  • pork

  • cheese

LDL

• low density lipoproteins

monounsaturated fats

usually liquid @ room temp

polyunsaturated fats

• omega-3 & omega-6

• liquid or soft @ room temp

omega-3

• found in fatty fish, such as albacore tuna, mackerel, & tuna

  • walnuts, canola oil, & flaxseed

• may decrease blood clotting & heart attack

• HDL

HDL

• high density lipoprotein

  • decrease intake of foods high in saturated fat

  • choose oils over solid fats

  • replace foods high in saturated fats w monounsaturated fat food sources

  • increase intake of foods rich in omega-3 fatty acids

trans fats

• hydrogenerated fats

  • unsaturated fats that are processed to make them stable (resistant to oxidation) & solid @ room temp

saturated fatss

increase LDL cholesterol

trans fats can ..

increase LDL cholesterol & decrease HDL cholesterol

monounsaturated fats can ..

can lower LDL cholesterol

polyunsaturated fats can ..

can lower LDL cholesterol & provide essential fatty acids

cooking w/ fats ..

cooking oils can degrade & produce potentially harmful compounds if overheated or reused excessivley

smoke point

temp at which a fat or oil begins to produce visible smoke & breakdown, releasing free fatty acids & other compounds

function of protein

• play a crucial role in the body, performing a wide range of functions essential for growth, repair, & maintenance of health

  • structural support

  • enzymatic activity

structure of protein

• long chains of amino acids linked by peptide bonds

protein malnutrition

kwashiorkor

• characterized by edema, an enlarged liver & swollen body

energy malnutrition

marasmus

• severe form of malnutrition that involves wasting of body fat & muscle, leading to extreme thinness & weakness

essential amino acids

• complete proteins

celiac disease

• chronic autoimmune disorder that primarily affects the small intestine

  • triggered by the ingestion of gluten, a protein found in wheat, barley, & rye

celiac disease - symptoms

• digestive symptoms

  • diarrhea, constipation, abdominal pain, bloating, gas, & nausea

• non-digestive symptoms

  • anemia, fatigue, weight loss, osteoporisos, joint pain, headaches, & skin rashes

• in children

  • failure to thrive, delayed growth, & puberty, irritability

celiac disease - treatment

• only effective treatment for celiac disease is a strict, lifelong gluten-free diet

• involves avoiding all foods that contain wheat, barley, rye, & their derivatives