NUT 10 tst 1

monosaccharides

glucose, fructose, galactose

disaccharides

sucrose, lactose, maltose

monosaccharides and disaccharides are both

simple sugar

what food source is monosaccharides / disaccharides

fruits, candy

polysaccharides

starch (plants), fiber cellulose (plants) (indigestible bonds), glycogen (animal) (NO FOOD SOURCE)

2 types of fiber

water insoluble (cellulose, hemicellulose) (food source veggies, whole grain), and water soluble (pectin, gum)(food source fruit, bean)

what are the functions for water insoluble fiber?

it holds water and bulks up, and that will push against the intestinal wall, then the intestinal wall will push it back. this speeds up the passage of the waste. this decreases cancer risk and the incidence of intestinal disease

functions/benefits of soluble fiber?

forms gel in stomach/intestine and binds those cholesterol/bile. this decreases cardiovascular disease by lowering blood cholesterol level

carbohydrates appear in virtually all _____ foods.

organic

which nutrient substance does the normal body energy metabolism produce significant energy loss in the form of urine waste substances?

protein

fiber and table sugar contain potential energy, however, this energy is not physiologically available since these charbohydrates are indigestible. true or false

false, because although fiber is indigestible, sugar is digestible

complete protein

eggs beef soybean

glycogen food source

none

lactose

milk, ice cream, yogurt

simple carbohydrate

fruits, candy, cookies, energy drinks

protein with a limiting amino acid?

beans, almonds, nut

the main function of glucose is

to supply energy

the main function of carbohydrates is to

break down to glucose

what organ has the highest requirement for glucose?

the brain

why would it be impossible or impractical to feed a small child approximately 12 months old corn grits as an exclusive protein source?

1\. children require higher protein and EAA to grow. \n 2. Corn grits - incomplete protein, low in one or more EAA. \n 3. Volume and calories are impossible for children to intake it.

food source of water soluble fiber

oats, fruits, beans (lowers level of cholesterol in body)

food source of complex carbohydrate

pasta, potatoes, bread

food source of protein with high chemical score

Fish, port, eggs, meat, animal sources

food source of protein with low PER (incomplete protein)

bean, seeds, corn, nuts

Would you expect the EAA profile (the amount of each EAA) to be the same from protein in tofu, goat's milk, and human muscles?

No! Each protein has a different function and structure, and each one has a unique amino acid sequence. That varies the amount of EAA.

Describe to your friend how water insoluble fiber helps relieve constipation?

It holds water and gets bigger and softer, pushes on the intestinal walls, then the intestinal walls push back. It helps ease the passage of waste for an easier, softer stool.

What's another health benefit of insoluble fiber?

it decreases cancer and intestinal disease risk

Whats a food source for insoluble fiber?

veggies, whole grains

Define/describe basal metabolic rate

the amount of energy/calories needed to support the basic bodily functions (heart rate, protein turnover, lung function, brain function)

Give one factor that either increases or decreases BMR for a given individual

age, physiological state (pregnancy, lactation), exercise, gender, illness

What is a typical BMR

1000-2000 kcal

What energy intake for the following individual? \n male, 74kg, moderate, gain400 kcal/day

BMR - 1.okcal/kg body weight per day X 74kg X 24 hours = 1776kcal \n \n activity - 70% (BMR) \n 0.7 X 1776kcal = 1243.2 kcal \n \n Gain 400 kcal \n \n TEF \n 0.05 (1776+1243.2+400)=171 \n \n TE \n 3590.2

Nutrient

Substance obtained from food that is used by the body to promote growth, maintenance or repair of tissues

6 major classes of nutrients

protein, fat, carbohydrate, mineral, vitamin, water

3 basic functions of nutrients

energy (carbohydrate, fat, and protein have potential energy that is released when chemical bonds are broken) \n structure (ex. protein + calcium to form bones) \n regulation (ex. protein helps regulate body fluid balance)

essential nutrients

a nutrient that the body CANNOT MAKE AT ALL or cannot MAKE IN SUFFICIENT AMOUNTS relative to its need. It must be obtained from foods \n (ex. EAA, vitamins, minerals)

Homeostasis

maintenance of relatively constant internal body environment within narrow limits to ensure normal functioning of body processes. to keep it stable. (ex. fluid balance, temperature, protein turnover)

Distribution of nutrients in the body

body water 55-60% (2/3 intracellular) \n fat 15-25% \n protein 18-19% \n minerals 4-5% \n carbohydrate <<1% \n vitamin <<1%

Digestion

the process to breakdown food into units the body can use \n protein -> amino acid \n carbohydrate -> monosaccharide

2 types of digestion

physical digestion (moving and grinding of food) \n in mouth, esophagus, stomach \n \n chemical digestion (enzyme breakdown) \n in stomach and small intestine

pancreas

secretes most of the digestive enzymes into the stomach/intestine

digestion occurs primarily in the

stomach (primarily physical) and small intestine (primarily chemical)

principle site for absorption

small intestine

large intestine

undigested and unabsorbed food is removed here for excretion as waste

what type of food does not get absorbed?

fiber

RDA

daily amount of nutrient considered adequate to meet the needs of nearly all healthy people, and designed to be averaged over several days. \n \n determined for protein and other nutrients; established for different age groups, gender, physiological state (pregnancy, lactation); adjustments made for bioavailability, diet quality, losses due to food preparation

Physiological Fuel Value

carbohydrate - 4kcal/gram; fat - 9 kcal/gram; protein 4kcal/gram

carbohydrate 44 grams; fat 5 grams; protein 10grams;;; what is the total calorie content of this candy bar?

44g X 44kcal = 176kcal; 5g X 9kcal = 45kcal; 10g X 4kcal = 40kcal;;; \n add them together, 261kcal from this candy bar \n \n what is the percent calories from charbohydrate, fat and protein in this candy bar? Divide the # by the total calories.

ex: 176/261= 67kcal \n 67kcal. 17kcal, 15kcal

components of energy requirements

1\. BMR \n 2. Activity \n 3. Thermic Effect of food (TEF) \n 4. (only children) growth

BMR

basal metabolic rate; the amount of heat/energy/calories needed to keep basic body functions, such as heart beats, lung function bain and protein turnover; \n BMR=1.0kcal/kg/hr (man);09.kcal/kg/hour (woman) ; approximately 1000-2000 kcal/day

Activity level

determined by daily activities (approximately <BMR) \n \n sedentary 30%; light 50%; moderate 70%; strenuous 100%

TEF

thermic effect of food; energy needed for digestion and assimilation of food (approximately 50-200kcal/day); 1lb. of fat = 3500 kcal

determine Total energy intake

BMR + Activity + Gain/Loss+TEF

protein

the basic unit is an AA; two AA join together to form a peptide bond; each protein has a unique AA sequence, no AA can replace any other AA in the protein. There are no exceptions.

EAA (Essesntial amino acids)

EAA are those acids that CANT BE MADE or CANT BE MADE IN SUFFICIENT AMOUNTS by the body they MUST be obtained from food.

NEAA (nonessential amino acid)

NEAA are those acids that the body can make provided a source of Nitrogen; AA and protein cant be stored as such by the body

protein requirement

protein is required to provide nitrogen and to provide the essential amino acids

protein metabolism

1\. protein turnover (broken down amino acids are constantly used to make body protein, which can be broken down into AA) ; 2. extra protein can be used as energy or converted and stored as fat (NOT AS PROTEIN) ; 3. too much nitrogen is bad, so much be removed in urine ; 4. nitrogen can be used to make NEAA in our body

protein turnover rates

fast: intestine and immune proteins; medium: blood, muscle, and connective tissue proteins; slow: brain/nerve proteins; dead end proteins: proteins that can't be recycled (nails, hair, skin)

what determines the protein quality

EAA

protein quality

complete protein: all of the 9EAA in proportion to our needs and is digestible; Incomplete protein: low in 1 or more EAA that we need (seeds, beans, bread, nuts)

limiting amino acid

the EAA, in a food protein, that is in the lowest amount relative to need; incomplete protein have 1 or more limiting AA)

tests to determine protein quality

1\.PER (high PER is good! low PER is bad) ; 2. chemical score

complete protein can be called

protein with high PER; protein with a high chemical score; protein with NO limiting amino acid

incomplete protein can be called

protein with low PER; protein with a low chemical score; protein with a limiting amino acid

protein requirement (RDA )

1\. the minimum value is determined based on nitrogen losses; 2. adjusted for variations in the population, adjusted for protein quality; 3. other factors affecting protein requirements such as growth, pregnancy and lactation, injury and illness, and exercise (children need higher proportion of EAA than adults)

RDA for protein

0\.8g/kg body weight (man and women)

whats the RDA for protein for a 50kg person?

0\.8g/body weight X 50kg = 40g of protein

\
Daily value for protein

50g; standard value used for labels, based on a 2000 calorie diet consumption

% of DV or protein

\#of grams of food / 50 grams X 100

basic unit carbohydrate

monosaccharide

\
what do carbohydrate provide?

energy at 4kcal / gram; major energy source for brain and muscle during exercise

storage form for carbohydrates

animals: glycogen (NO FOOD SOURCE); plants: starch (pasta, rice, bread)

monosaccharides

glucose (brain uses this for energy); fructose (brain DOESNT use for energy) ; galactose (brain DOESNT use for energy)

2 monosaccharides join together, it becomes

disaccharides

disaccharides

sucrose; lactose; maltose

both monosaccharides and disaccharides are

simple sugars (fruits, candy, cookies)

lactose intolerance

lack of enzyme in the intestinal track to digest the lactose

carbohydrate digestion

mouth (digestion begins be enzymes present in saliva); stomach (no further digestion) ; small intenstine (digestion is completed)

carbohydrates are absorbed in the form of

monosaccharides

glucose can be used to make

glycogen

glycogen can be broken back into

glucose