extra HNF Exam 1

6 Classes of Nutrients

Water, Carbohydrates, Protein, Lipids, Vitamins, Minerals

Whole Food

food that has been processed or refined as little as possible

Processed Food

food subjected to any process, such as milling, alteration of texture, addition of additives, cooking or others.

Enriched Food

when a nutrient is removed from the food to improve their characteristics, and added later.

Fortified Food

when a nutrient is added to the food. Example: Vitamin D in milk

Nutrient Density

a measure of nutrients provided per calorie of food

Energy-yielding nutrients

the nutrients the body can use for energy-carbohydrate, fats, and proteins

Case studies

studies of individuals

Epidemiological studies

studies of populations

Intervention studies

researches actively intervene in group of the population and compare to a group that does to receive the intervention

Laboratory studies

studies performed under tightly controlled situations

EAR (Estimated Average Requirements)

the average daily nutrient intake estimated to meet the requirement of half of the healthy individuals in a particular life stage and gender group used in nutrition research

RDA (Recommended Dietary Allowances)

nutrient intake goals for individuals

AI (Adequate Intakes)

nutrient intake goals for individuals

UL (Tolerable Upper Intake Levels)

the highest average daily nutrient intake level that is likely to pose no risk of toxicity to almost all healthy individuals

DV (Daily Values)

Nutrient standards that are printed on food labels, grocery store and restaurant signs

DRI's (Dietary Reference Intakes)

a set of 4 lists of values for measuring the nutrient intakes of healthy people

Carbs

4 kal/g

Fat

9 cal kcal/g

Protein

4 kcal/g

Alcohol

7 kcal/g

Salivary glands

donate a starch digesting enzyme, and part of fat digesting enzyme

Mouth

mechanical digestion

2 Types of Digestion

Mechanical and chemical

Esophagus

passes food to stomach using peristalsis

Stomach

adds acids, enzymes, and fluid. Churns and grinds food to a liquid mass called chyme.

Small Intestine

digests most materials (carbohydrates, fats, proteins, vitamins) and absorbs nutrients.

90% of digestion occurs in the?

small intestine

Large Intestine

absorbs water and helps break down fibers. Binds the fiber to bile

Liver

creates bile (while facilitates digestions of fats)

Gallbladder

stores bile until its needed

Bile duct

conducts bile to small intestine

Pancreatic duct

conducts pancreatic juice into small intestine

Mechanical digestion

starts with tongue movements during swallow(peristaltic wave) food gets pushed to esophagus. the muscular stomach then mashes and churns food into a fine paste.

Chemical digestion

starts in mouth where enzymes in saliva break down starch, and some fat. then in the stomach there's a gastric juice that activates a protein digesting enzyme, then to the small intestine where the liver and gallbladder produce bile, the pancreas and small intestine donate enzymes in the large intestine

How are nutrients transported in the body and state the 3 requirements of healthy cardiovascular and lymph circulation system:

1. Ample fluid intake

2. Cardiovascular fitness

3. Nutrition

Identify 2 Organs and Tissue that stores fat

1. Liver

2. Fat cells

3. Adipose tissue

Identify 3 Organs that involve excretion of wastes

1. Lungs

2. Liver

3. Kidneys

Fight or Flight Response

• nerves release neurotransmitters

• glands release epinephrine and norepinephrine

• every organ of the body responds and metabolism speeds up

• liver releases glucose from stores

• fat cells release fat

• heart races

• pupils dilate

• muscles tense

• digestion shuts down

Basic Tastes

sweet

bitter

sour

salty

savory

Glucagon

a hormone from the pancreas that stimulates the liver to release glucose into the bloodstream

Glycogen

a storage form of carbohydrates energy(glucose)

glucose in liver

Bile

a cholesterol containing digestive fluid made by the liver, stored in the gallbladder, and released into the small intestine when needed.

Chyme

the fluid resulting from the actions of the stomach upon a meal

Vili

fingerlike projections of the sheets of cells lining the intestinal tract

Fibrosis

an intermediate stage of alcoholic liver deterioration. Liver cells lose their function

Cirrhorsis

advanced liver disease

4 Types of Carbohydrates

-sugar

-starch

-glycogen

-fiber

2 Types of Fiber

-soluble fiber(dissolves in water)

-insoluble fiber(don't dissolve in water)

Health effects of fiber

-lower blood cholesterol

-can help control blood glucose

Recommendations for fiber

38g for men till 50

25g for women through age 50

Whole grain

have the whole grain in tact

Refined grain

have only endosperm and less nutrients

Simple Sugar

sugars including both single sugar units and linked pair of sugar units

Monosaccharide

single sugar units

-glucose

-fructose

-galactose

Disccharide

pairs of single sugars linked together

-sucrose

-maltose

-lactose

Polysaccharide

compounds composed of long strands of glucose

-starch

-glycogen

-cellulose

Glucose

a simple sugar used in both plant and animal tissues for energy

Fructose

a monosaccharide

Sucrose

a disaccharide - sometimes known as beet, or cane sugar

Maltose

a disaccharide of two glucose units

Lactose

a disaccharide containing glucose and galactose units - present in dairy products

Ketosis

undesirable high concentration of ketone bodies (in the blood or urine)

Ketones are produced when the body burns fat for energy

3 Parts of grains

bran, endosperm, germ