NHD Exam 1

classification of disease (Congenital)

congenital at birth Fetal alcohol syndrome

classification of disease Inflammatory

( reacts to agent with inflammation I.e. sore throat)

classification of disease Degenerative

(degeneration of body parts i.e Hardening of arteries)

classification of disease (metabolic)

Disturbance in some important metabolic process in the body, e.g., Diabetes

classification of disease hereditary

passed down through genetics ie sickle cell anemia

classification of disease Neoplastic

Formation of tumor

Chronic diseases

Long term diseases that wear body down over time

Carbohydrates

Starches & sugars

Carbohydrates

Provides 4kcal/g and 50-60% of daily total kcal should be carbs

Fats

ALT source of energy, and are essential for hormone production, nutrient absorption, and cell membrane structure.

Fats

9 kcal/g, no more than 25-30% of daily Kcal intake, 2/3 of dietary fat should be unsaturated and 1/3 saturated

Protein

Provides 4 kcal/g and should comprise 15-20% of daily total kcal.

protein

provides energy when shortage of fuel, essential for growth, repair, and maintenance of body tissues,

uses of nutrients

Energy supply, contribute to cell and body structure, and regulates body processes

new food pyramid

Inverted triangle, grains at the bottom, vegetables, fruits, and animal products at the top (bulk of pyramid)

types of food (“real”)

foods produced by nature with little manmade change (legumes, eggs, wild fish)

types of foods (processed)

foods with added ingredients for taste or preservation (canned tuna, roasted/salted nuts, baked goods)

types of foods (ultraprocessed)

Industrial made foods with items that cannot be replicated in a kitchen (artificial sweeteners, preservatives, and frozen ready to eat foods)

E coli (Escherichia Coli)

Bacteria conv bilirubin to bile pigments, affects stool color. Bacteria makes amines with amino acids which affects odor

E coli (Escherichia Coli)

intestinal gasses produced by bacteria

E coli (Escherichia Coli)

assists in Vitamin K2, B2, B5 synthesis

Dietary fiber

Form of carb. Residue from plant foods remain after digestion and absorption

Dietary fiber

soluble fiber: dissolves in water and forms gel like substance (lower cholesterol & blood sugar)

Dietary fiber

insoluble: undigested fiber provides bulk for feces formation

DF soluble exp

oats, nuts, seeds

DF insoluble exp

Brown rice, wheat berries, rye

lactose intolerance

Deficiency of lactase (unable to digest lactose) symptoms: Ab cramps, Nausea, Bloating, Diarrhea

lactase

Digestive enzyme in small intestine (Milk lactose into monosaccharide of glucose + galactose )

Treatments of lactose intolerance

NO absolute cure, Lactase pills, low/free lactose products, cultured or fermented milk

FDA

food and drug administration

USDA

US department of agriculture

Digestion muscles

Diff muscles in gastrointestinal walls assist in movement (contractions)

digestion gastrointestinal tract

mouth, esophagus, stomach, small and large intestine (colon), rectum

Digestion supp organs

Pancreas, Gallbladder, liver

Digestion general functions

mouth: receives food and breaks it down to make it easier to swallow

Digestion general functions

breaks down food into nutrients: stomach and small intestine

Digestion general functions

Absorbs nutrients into bloodstream: large and small intestines

Digestion general functions

Excreting non digested things: rectum

Digestion process

• Mouth breaks down food with saliva mix making bolus

• Bolus travels down the pharynx → esophagus → stomach

• stomachs acidic env + enzymes food gets digested to liquid: chyme

• Chyme travels to the small intestine(duodenum) + bile from gallbladder and pancreatic juice

• nutrients get absorbed into the bloodstream in the small intestine

• Non-digestibles go to the large intestine and get passed