NS 1410 Exam 1 Review

The Science of Nutrition

Study of nutrients in food and the body's handling them

Food

Animal or plant product that can be taken into the body to yield nutrients

Nutrients

substances obtained from food that are indispensable to the body's functioning

Energy

Ability to do work

Essential Nutrients

Those the body cannot make for itself or cannot make in sufficient quantities to meet its needs

Organic Nurtrients

Contains carbon- carbs, fat, protein, vitamins

Inorganic Nutrients

NO carbon- minerals, water

Calorie

Unit of measuring heat energy

Phytochemicals

Yield no energy- give plants their characteristics, aroma, color, flavor

DRI

Dietary Reference Intake- set of reference values

RDA

Recommended Dietary Allowance- yardstick for measuring healthy people's energy and nutrient intakes

UL

Tolerable Upper Intake Level-Maximum level of nutrient intake that is unlikely to pose risk- need b/c of increase of supplements

AI

Adequate Intake- recommended avg. daily intake

EAR

Estimated Avg. Requirement- avg. daily intake that will meet the need of 50% of people

AMDR

Acceptable Macronutrient Distribution Ranges- % of the energy intake that should come from each macronutrient

Percent Daily Value

How much of a serving of food contributes to your overall intake of the listed nutrients on the facts panel

Appetitie

Psychological desire to consume specific foods

Hunger

Physiological drive for food

Satiety

Feeling full

Peristalsis

Muscular contractions that move food through GI tract

Segmentation

Unique pattern of motility

Mucus

Protects stomach lining from the acid in gastric juice

Sphincter

Circular Muscle allowing area to open and close

Diseases where nutrition plays some role

Osteoporosis, Osteoarthritis, some cancer

Disease with a strong nutritional component

Type 2 Diabetes, Heart Disease, High Blood Pressure, Obesity

Diseases cause by nutritional deficiencies of toxicities

Pellagra, Scurvy, Iron- deficiency anemia, other deficiencies

Components of DRI

-Avg. daily intake required to meet the needs of 97-98% of most healthy people

-Requirement that will prevent the development of specific deficiencies

-Margin of safety

Required to become a Registered Dietician

Bachelor's degree in nutrition, supervised clinical experience, passing national exam

Vitamins

Organic essential nutrient, does not supply energy, easily destroyed

Water Soluble Vitamin

B vitamins

Vitamin C

Fat Soluble Vitamin

Vitamins A, D, E, and K

Minerals

16 known to be essential, inorganic, indestructable

Rules of Health Claims

-Must meet FDA approved definitions

-A "may" or "might' qualifier must be added

-No health claim is allowed if food contains more than 20% of the DV for total fat, sat. fat, cholesterol, sodium

A Healthy Diet provides proper combination of energy and nutrients

-Adequate

-Modified

-Balanced

-Varied

Key messages of the 2010 US Dietary Guidlines

Promote health, reduce risk of chronic diseases, reduce prevalence of obesity/ overwieght

Required on Food Label

-Manufacturer's Name and Address

-Product (common name)

-Net contents (weight, measure, count)

-Ingredient list (heaviest first)

-Nutrition Information (facts panel)

Requirements on Food Label

-Serving Size

-Calories/ Calories from fat per container

-List of nutrients

-%DV

-Footnote

The groups of nutrients that yield energy

Carbs, fat, protein

The groups of nurtients that are organic

carbs, fat, protein, vitamins

Energy content of nutrients per gram- calculate

Carbs 4

Protein 4

Alcohol 7

Fat 9

AMDR for carbs

45-65%

AMDR for protein

20-35%

AMDR for fat

10-35%

Healthy tips

small portions, low fat options, avoid bread, fried foods, substitute vegetables

Primary site of absorption

Small intestine

What allows small intestine great surface area

Villi

Where the process of mechanical and chemical digestion begins

Mouth

Role of Vascular System

Heart serves and pump, blood travels to tissues to deliver nutrients and pick up waste products

Role of Lymphatic System

One way route for fluid from tissue spaces to enter the blood

Role of Nervous System

Stimulate/ regulate secretions, Stimulate muscle contractions

Role of Endocrine System

GI Hormones

Belching

Cause- swallowing air, eating too fast, improperly fitting dentures, chewing gum

Flatulence

Cause-bacteria that act on partially digested carbs, foods that humans cannot fully digest

Treatment- Beano provides some relief

Heartburn

Cause- Hydrochloric acid in esophagus

Gastroesophageal Reflux Disease GERD

Cause- Malfuntion of the gastroesophageal sphincter, hiatal hernia, smoking, alcohol, overweight, pregnancy, chocolate, citrus, spicy or fried foods, large hight fat meal, lying down after meal

Treatment- lose weight, decrease fat in diet, sit up 2 hours after eating, eat small frequent meals

Diarrhea

Cause- infection of the GI tract, stress, food intolerance, reactions to medicine

Treatment- liquids and electrolyte replacement

Constipation

Cause- inadequate hydration, inadequate fiber, ignoring urger to defecate, slow motility, medication, supplements of calcium/ iron

Treatment- eat fiber, more fluids, exercise

Hemorrhoids

Cause-intense pressure and straining

Treatment-eat fiber, drink fluids

Symptoms- pain, itching, bleeding

Ulcers

Cause-bacterium helicobacter pylori, use of inflammatory drugs

Treatment- small frequent meals, antibiotics, avoid caffeine, alcohol, foods that aggravate ulcer, minimize aspirin use and smoking, don't lie down after eating, reduce excess weight

Celiac Disease

Cause- Genetic order causes inability to absorb gluten

Treatment0 diet lacking wheat, rye, barley

Food Allergy

Allergic reaction to a food or hypersensitivity of the immune system to a particular component in food

Food Intolerance

Cluster of GI symptoms that occur following consumption of a particular food

Crohn's Disease

Inflammatory bowel disease that can affect any area of the GI tract, particularly the small intestine

Cause- immune system reaction to a virus or bacteria

Symptoms- diarrhea, abdominal pain, rectal bleeding, weight loss, fever, anemia

Ulcerative Colitis

Chronic disease of the colon characterized by ulceration of the mucosa, the innermost lining of the colon

Cause- immune response to a virus or bacteria- may need to avoid foods that cause DI discomfort

Symptoms- similar to Crohn's Disease

Irritable Bowel Syndrome

Associated with stress, caffeine, large meals, chocolate, alcohol, dairy, wheat

Treatment- stress management, small meals, higher fiber diet, fluids, exercise

Symptoms- abdominal pain

Which monosaccharides combine to form which disaccharides?

Glucose + Glucose = Maltose

Glucose + Fructose = Sucrose

Glucose + Galactose = Lactose

Common name for Monosaccharides

Glucose- blood sugar

Fructose- fruit sugar

Galactose

Common name for Disaccharides

Maltose

Sucrose- table sugar

Lactose- milk sugar

Polysaccharides

Starch

Glycogen

Fiber

Simple Carbs

Monosaccharides and Disaccharides

Complex Carbs

Polysaccharides

Recommended amount of carbs RDA and AMDR

130 g/ day

45-65% of daily calories

Functions of Carbs

Supplies energy

Protein sharing

Prevents Ketosis

Sweetener

Lactose Intolerance

Cause- No lactase to digest lactose

inability to hydrolyze lactose due to inherited or acquired insufficient amount or lack of lactase to digest lactose

Symptoms- gas, bloating, cramping, diarrhea

Sources of Fiber

Fruits, vegetables, legumes, whole grains

Sources of Monosaccharides

Fruits, maple syrup

Sources of Complex Carbs

Whole grains, rice, seeds, legumes, fruits, oats, vegetables

Regulating High Blood Sugar

Hyperglycemia- high blood sugar

Pancreas releases insulin when glucose is high

Insulin stimulates liver to take up glucose and convert to glycogen- lowers blood sugar

Regulating Low Blood Sugar

Hypoglycemia- low blood sugar

Pancreas releases glucagon when glucose is low

Glucagon stimulates liver to breakdown glycogen to glucose "Gluconeogensis"- raises blood sugar

Type 1 Diatbetes

NOT heredity

Body doesn't produce enough insulin

Causes hyperglycemia

Treatment- insulin therapy, CHO counting, excercise

Type 2 Diabetes

Hereditary

Body cells become resistant of less responsive to insulin

Causes hypoglycemia

Genetic, obesity, physical inactivity play role

Treatment- weight loss, diet therapy, exercise, oral medication

Storage site of carbohydrates

Polysaccharides storage form of glucose

Starch- glucose in plants

Glycogen0 glucose in animals

Sites of digestion for carbs

Starts in mouth with salivary amylase

Digest disaccharides in small intestine

NOT IN STOMACH

Functions of Nutrients

Provide energy

Maintain/ repair body tissue

Support growth of new body tissue- cell turnover

Salivary Amylase

Enzyme that begins carb digestion in mouth

Produced by salivary glands that begins chemical digestion of carbs

Gastric Inhibitory Polypeptide

Triggered by fat entering the intestine

Slows the GI motility (gastric emptying) to allow time for fat to be digested

Cholecystokinin CCK

Triggered by fat entering the intestine

Secretion of bile into the intestine

Secretin

Triggered by acidic chyme entering the duodenum

Secreted by duodenum

Secretion of bicarbonate from the pancreas to increase the pH and neutralize content in intestine

Gastrin

Stimulates gastric juice

Triggered by food entering the stomach

One pH is 1.5 the acid itself stops producing gastrin

Bile

Forces together

Needed as emulsifier for fat

Enzymes then can break down fats into smaller pieces

Sphincter Muscles

Control the passage of food material from one organ to the next

Stomach Acids- Hydrochloric Acid

pH

Stomach Acid- Pepsin

enzyme to partially digest protein

Stomach Acid0- Gastric Lipase

enzyme to partially digest fat

Intrinsic Factor

Protein that helps absorb B12

Esophagus

Tube moving from mouth to stomach

Esophageal Sphincter

Separates esophagus from either the oral cavity or the stomach

Stomach

When food leaves stomach, it is chyme

Pyloric Sphincter

Separates stomach and small intestine

Small Intestine

Most digestion and absorption takes place here