Nutrition Test 1

Define nutrition

the science of the nutrients in foods and actions within the body

What is a nutrient

substance the body reqs. for energy, regulation of body processes and structure.

What are the 2 types of nutrients

Essential and nonessential

Essential nutrient

Must be acquired by diet

Nonessential nutrient 

Body produces; does not need to be eaten

Calorie

scientific unit used to measure energy

For food calories are measured in

kilocalories (kcal)

Macronutrient

nutrients that provide energy

Name the 4 macronutrients

carbohydrates, fat, protein, water(exception)

micronutrients

nutrients that don’t provide energy but assist in regulating body processes

Assist in energy release from macronutrients

can create other substances (protein)

2 examples of micronutrients

vitamins; minerals

Organic things have?

Carbon

inorganic things

don’t have carbon (water and minerals)

Energy density

A measure of energy a food provides per mass unit

If energy does not use nutrients to fuel activities then it 

converts it into storage compounds

Fat soluble

Do not dissolve in water

Can be stored in the body for longer periods of time

Water soluble

Dissolve in water

Not stored in body: excreted as urine

Name the 3 categories of minerals

Macrominerals (major elements)

Microminerals (trace elements)

Electrolytes

Macrominerals

required by the body in amounts >= 100 mg

microminerals

req. by the body in amounts less than 100 mg

electrolyte

mineral that has a charge when dissolved in water

Vitamins can be

water soluble or fat soluble

What is the function of carbohydrates and how much energy does it provide

provide energy

4kcal/g

What is the function of proteins and how much energy does it provide

promote growth and maintenance

4kcal/gram

What is the function of Fats and how much energy does it provide

Provide and store energy

9kcal/gram

Phytochemicals

Chemical compounds in plants that play an important role in heath

Why were recommended dietary allowances created?

To maintain health and prevent deficiencies

Dietary Reference Intankes (DRIs) are categorized based on

Age group and life stage

Name the 4 DRIs and their acronyms

Estimated Average Requirement (EAR)

Recommended Daily Allowance (RDA)

Adequate Intake (AI)

Tolerable Upper Intake Level (UL)

What is the EAR and why is it important

Average daily nutrient intake level estimated to meet the req. of 50% of people based on age, gender, etc.

Used mainly for research and policy creation NOT FOR INDIVIDUALS

What is the RDA and why is it important

average intake level sufficient to meet the req. of 97-98% of healthy ppl in particular age groups, gender, etc.

Used for diet planning for individuals and is the foundation of DRI

What is the AI and why is it important?

An intake NOT requirement that likely will exceed required amount for all individuals; made when there is not enough scientific evidence to formulate an RDA

Used for healthy people for nutrients with no RDA (ex: babies)

What it the UL and why is it important

highest average daily nutrient intake that will not be a threat; protect against toxicity

Used to set safe limits for food

What is the CDRR

Level above which intake reduction is expected to reduce chronic disease risk 

specifically for sodium and potassium

Recs for the amount of cals fro the main macronutrients are provided under the

Acceptable Macronutrient distribution range

Adults AMDR for protein fats and carbs

Carbs: 45-65%

Fat: 20-35%

Protein 10-35%

Define a healthy diet

A diet that incorporates a variety of foods that include balance, and moderation to help maintain a healthy body weight.

What is nutrient density

nutrient content in food relative to the amount of calories in it

higher in minerals lower in calories

Energy dense

foods that are higher in energy but lower in weight or volume

Usually have more calories and less nutrients

Empty calories

Calories that have little or no nutrient content

Foodborn illness

Caused by a foodborne infection or intoxication

List the 4 components of food safety guidelines

clean

separate

cook

chill

The food and drug administration (FDA)…

ensures the safety, efficacy, and security of human & veterinary drugs, food supply, biological products, and medical devices

Food Safety Inspection Service

Primary food safety regulatory agency in the USDA for DOMESTIC AND IMPORTED products

eggs, meat, poultry

Dietary guidelines are

Reviewed and revised every 5 years

Recommends limiting foods and beverages with added sugars, saturated fats and alcohol

Healthy People 2030

government objectives for improving health

primary goals are to:

• attain healthy, thriving lives free of preventable diseases

• social environments that promote good health

Nutrition facts label requirements

• serving size

• Calories

• Nutrients

• Percent of daily value

How much percent of a DV nutrient is low?

5% or less

How much percent of a DV nutrient is high?

20% or more

Nutrient Content Claims

• claims approved by the FDA

• Describe the level of nutrient in a food item

Ex: fat free, less sodium

Name the 3 types of health claims

Authorized health claims, authoritative health claims, qualified health claims

Authorized health claims 

Supported by extensive scientific research and experts in the scientific community MUST submit it to the FDA

There are __ authorized health claims

12:

calcium and osteoporosis

Dietary sugar and dental caries

Authoritative Health Claims

Claims backed and requested by scientific experts AND the US government (CDC) or the National academy of sciences

Put out by government bodies

Qualified health claims

Supported by scientific body of experts and based on emerging scientific evidence

Lower level of scientific evidence

Must have qualifying statement “FDA has concluded there is limited information to support this claim”

Structure/Function Claims

Seen on dietary supplements

Describe an association between a nutrient/food component and the structure or function in the body

Unlike health claims, structure/function claims ________

do not need to be pre-approved by the FDA

malnutrition

poor nutrition status where the nutrition is out of balance

Name the 2 types of malnutrition

Undernutrition and Overnutrition

Undernutrition

too little of a specific nutriet

Overnutrition

too much of a specific nutrient

Name some nutrition related diseases

osteoporosis

cancer

diabetes

obesity

heart disease

Name the primary organs of the GI tract

Mouth

Esophagus

Stomach

Small Intestine 

Large Intestine

Rectum

Accessory Organs

Salivary glands

Liver

Pancreas

Gallbladder

What are the functions of the GI tract

Digestion & absorbtion

Transit time

time it takes food to travel the length of the digestion tract

peristalsis

wavelike muscle movements

Digestion begins in the

mouth

The mouth involves both mechanical and chemical digestion. What processes are happening in the mouth

mechanical: chewing, mixing, swallowing

chemical: enzymes (salivary amylase) to further break down foods

what closes to avoid choking

epiglottis

Esophagus

peristalsis occurs

Bolus

ball of food

sphincters

circular muscles that separate organs of the GI tract

one way door > food can’t flow backwards

Name the 3 main sphincters

lower esophageal sphincter

pyloric sphincter

ileocecal valve

Complications with sphincters involve:

heartburn and vomiting

What 2 things happen in the stomach

segmentation and peristalsis

What is segmentation

circular muscle contractions that churn the chyme

Stomach action

stomach muscles churn chyme against closed pyloric sphincter, mixing it with gastric juices

The stomach involves both chemical and mechanical digestion. What processes are occurring for each?

Mechanical: mixes food with gastric secretions, liquifies digestive juices into chyme

Chemical: entrance of food stimulates production of gastric juices

pepsinogen

proenzyme that converts to active prom pepsin by stomach acid

Where is the primary site of absorbtion

the small intestine

Pyloric Sphincter

separates stomach from small intestine

Name the 3 sections of the small intestine

Duodenum

Jejunum

Ileum

Where in the small intestine does most digestion occur

Jejunum

Nutrient absorption in the small intestine is facilitated by

villi & microvilli

Pancreas

secretes alkaline bicarbonate(basic)

contains enzymes that act on macronutrients

Liver

produces bile

Gallbladder

Stores and releases bile

assists in the digestion of fats

Why does digestion need to happen before absorption

complex macronutrients must be broken down into smaller units to be absorbed

Absorption occurs at the

lining of the small inestine

Crypts

crevices between the villi

goblet cells 

secrete mucus

Water soluble nutrients are absorbed through

the intestinal wall

What carries (water soluble) nutrients to the liver

capillaries

Fat and Fat soluble substances are absorbed into 

Lacteals (capillary version of the lymph system)

Do vitamins need to be digested?

No

Fat soluble vitamin absorption is facilitated by; transported in

dietary fat

chylomicron

water soluble vitamins are

absorbed into the blood

Vitamin B12

Requires intrinsic factor for absorption

absorbed in distal ileum

Ileoccal Valve

separates ileum from cecum of large intestine

prevents reflux of poop into small intestine