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Leading Causes of Death Attributed to Nutrition

Leading Causes of Death Attributed to Nutrition

Heart Disease, Cancer, Stroke

Nutrient Classification: Energy Yielding Nutrients

Carbs, Protein, Fats

Nutrient Classification: Macronutrients

Carb, Protein, Lipids, Water

Nutrient Classification: Micronutrients

B Vitamins, Vitamin C, vitamin A, Vitamin D, Vitamin E, Vitamin K, Calcium, Iron

Nutrient Classification: Inorganic

Minerals, Water

Nutrient Classification: Organic

Carbohydrates, Lipids, Protein, Vitamins

Amount of Energy Carbohydrates Provides

4 kcals

Amount of Energy Protein Provides

4 kcals

Amount of Energy Fat Provides

9 kcals

Amount of Energy Alcohol Provides

7 kcals

Nutrient Density

A measure of nutrient a food provides compared to its energy content i.e.: broccoli vs. french fries, low-fat milk vs. sweetened iced tea.

nutrient dense foods

fruit/nut trail mix, fresh fruit, baked chips, oatmeal raisin cookies

Balance Study

The type of nutrition study that focuses on the amount of nutrient consumed compared to the nutrient leaving the body

Epidemiological Study

Observing relationships between diet, health and disease patterns in different food populations

Case Control Studies

Compares individuals with a particular condition to similar individuals without the condition

Depletion-Repletion Studies

The nutrient is eliminated in the diet until deficiency symptoms appear. Then the nutrient is added back to the diet to a level which may eliminate the symptoms

A nutrition supplement or product is considered credible if...

Results were based on scientific studies that used the proper controls, adequate experimental subjects, and the data was quantifiable

Adequate Intake (AI)

Established due to insufficient scientific date to establish an EAR and calculate an RDA

Estimated Average Requirements (EARS)

Amount needed to meet 50% of people in the same gender and life-stage group

Recommended Dietary Allowances (RDA)

Intakes that meet the needs of nearly all (97-98%) of individuals in each gender and life-stage group

Tolerable Upper Intake Levels (ULs)

Maximum daily intake that is unlikely to pose a risk of adverse health effects to almost all individuals in a specific life-stage and gender group

Differences between the energy recommendations AMDR and EER

Estimated Energy Requirements (EERs): average energy intakes predicted to maintain body weight by calculating the amount of kilocalories

Acceptable Macronutrient Distribution Ranges (AMDRs): Intakes of macronutrients (carbohydrate, protein, and fat) are expressed in %. Expressed as a % of total energy intake

Dietary Guidelines

Nutrition/ lifestyle recommendations published by the U.S. Department of Health and Human Services. Only recommendation with major emphasis on FOOD SAFETY

MyPlate vs. My Pyramid Differences

Plate Shape vs. Pyramid

Protein Group vs. Meat & Beans

Section on Fats and Oils- present on the Pyramid, but not the Plate

Physical Activity Emphasis- Present on the Pyramid, but not the Plate

Exchange Lists

Based on food groups to determine overall energy and macronutrient intake

Healthy People Initiative

National health promotion and disease prevention objectives for the U.S.

Food Labels

Food and Drug Administration (FDA): regulates all foods except meat and poultry

United States Department of Agriculture (USDA): meats and poultry only

Structure/Function Label Claim

"Calcium builds strong bones"

Nutrient Content Claim

"low" "high" "free" "reduced" "lean""antioxidant"

Health Claims

Relationship between a food, food component, and a dietary supplement ingredient

Anthropometric Measurement

Weight, height, or skin fold evaluation

Organization of Life

Atoms, Molecule, Cells, Tissues, Organ, Organ System

Organs of the Digestive System: Mouth

Chews food and mixes it with saliva

Organs of the Digestive System: Salivary Glands

Produce saliva, which contains starch-digesting enzyme

Organs of the Digestive System: Pharynx

Swallows chewed food mixed with saliva

Organs of the Digestive System: Esophagus

Moves food to the stomach

Organs of the Digestive System: Stomach

Churns and mixes food; secretes acid and a protein-digesting enzyme

Organs of the Digestive System: Liver

Makes bile, which aids in digestion and absorption of fat

Organs of the Digestive System: Pancreas

Releases bicarbonate to neutralize intestinal contents; produces enzymes that digest carbohydrate, protein, and fat

Organs of the Digestive System: Gallbladder

Stores bile and releases it into the small intestine when needed

Organs of the Digestive System: Small Intestine

Completes digestion; absorbs nutrients into blood or lymph

Main site of digestion and absorption in the body

Organs of the Digestive System: Large Intestine

Absorbs water and some vitamins and minerals; home to intestinal bacteria; passes waste material

Organs of the Digestive System: Anus

Opens to allow waste to leave the body

Accessory Organs of the Digestive System

Pancreas, Liver, Gallbladder

Digestive Enzymes

Protein molecules that speed up the rate of chemical reactions without undergoing any changes. Accelerate the nutrient breakdown during digestion. Specific enzymes that break down different nutrients

Digestive Enzymes: Amylase

Location: Mouth

Breaks starch into shorter chains of glucose

Digestive Enzymes: Lactase

Breaks lactose into glucose and galactose

Digestive Enzymes: Maltase

Breaks maltose into glucose

Digestive Enzymes: Sucrase

Breaks sucrose into glucose and fructose

Digestive Enzymes: Lipase

Breaks triglycerides into monoglycerides, fatty acids, and glycerol

Digestive Enzymes: Pepsin

Breaks proteins into polypeptides and amino acids

Heartburn

Stomach acids leaking into the esophagus

Peptic Ulcers

erosion on stomach or esophageal wall due to H. pylori exposure, or use of aspirin or ibuprofen

Cardiovascular System

Transports carbohydrates and proteins

Collects nutrient-rich blood form the digestive organs and delivers them to the liver

Lymphatic System

Transport lipids (via lacteals)

Drains excess fluid from the spaces between cells, transports fat-soluble substance from the digestive tract, contributor to immune function.

Lacteals transport fat digestion products

Catabolism

Breaking down substances for energy where nutrients are used as fuel

Anabolism

Smaller molecules combine to form complex substances where nutrients are used as raw materials

Metabolic Wastes from the Lungs and Skin

Water, minerals, and carbon dioxide

Metabolic Wastes from the Urinary System

Water, minerals, metabolic waste products

Refined Carbohydrates

Refers to foods that have undergone processing that changes or removes various components of the original food

Unrefined Carbohydrates

Natural sources of food i.e.: oatmeal, whole-wheat bread, whole-wheat pasta, raspberries, baked potato

Structure of a Grain

Endosperm: starch & protein

Bran: fiber & vitamins

Germ: vegetable oils & vitamin E

Carb Classification: Monosaccharides

Glucose, galactose, and fructose

Carb Classification: Disaccharides

Maltose, sucrose, and lactose

Carb Classification: Polysaccharides

Glycogen (humans and animals), starch (plants), and fiber

Role of Fiber in Digestion

Slows nutrient absorption (followed by gradual rise of glucose in the blood)

Metabolic Reactions: Breakdown of Carbs Glycolysis

Takes place in the Cytoplasm of the cell. Anaerobic Reaction

Glucose is broken down to form ATP electrons and two Pyruvate.

Metabolic Reactions: Breakdown of Carbs Acetyl CoA Formation

Takes place in the Mitochondria and is An Aerobic reaction.

Pyruvate is broken down to form three products are formed from this reaction, Carbon Dioxide, Electrons, and Acetyl CoA

Metabolic Reactions: Breakdown of Carbs Citric Acid Cycle

Takes place in the Mitochondria and is an Aerobic reaction.

Acetyl CoA and Oxaloacetate trigger this reaction and in turn form three products, carbon dioxide, electrons and ATP

Metabolic Reactions: Breakdown of Carbs Electron Transport Chain

Takes place in the Mitochondria and is an aerobic reaction.

Glucose Regulation: Role of Insulin

Released so that glucose can be taken into cells to lower glucose concentrations back to fasting levels

Glucose Regulation: Role of Glucagon Hormones

Released so that glycogen can be broken down and glucose can be synthesized in response to low blood sugar

Type 1 Diabetes

Autoimmune disease. Immune system destroys the cells that make insulin. Typically diagnosed before age 30, 5-10% of diagnosed cases of diabetes. Genetics, viral infections, toxin exposure, abnormalities in immune system

Type 2 Diabetes

Accounts for 95% of diagnosed cases of diabetes. Insulin resistance (cells do not respond to insulin) therefore limited glucose enters cells. Family history, overweight sedentary lifestyle. Present in native americans, alaskan, african american and hispanic minority groups

Gestational Diabetes

Pregnancy, possible causes lay within hormonal changes. High levels of glucose in the mother's blood can increase risk of complications for the unborn child. Disappears after birth, but may have increased risk for developing type 2 diabetes

Fiber- Role in Protecting Against Heart Disease

Diets high in sugar may raise blood lipid levels and increase hearth disease risk. Diets high in whole grains have been found to reduce risk of heart disease.

W/o Soluble Fiber: Bile and dietary cholesterol are absorbed into the blood stream

With Soluble Fiber: Bile and dietary cholesterol are excreted in the feces

Carbohydrate Recommendations RDA & Fiber

RDA: 130 g/day (adults and children)

Fiber: 25 g for female; 38 g for males

Calculating Percent Energy from Carbohydrate

Energy from carbs = g carbohydrate x 4 kcal/g

% Energy = kcal carbs/total carbs x 100

Lipids

Organic molecules that are not soluble in water (soluble in fat only)

Types of Lipids: Triglycerides

Comprised of glycerol backbone attached to 3 fatty acids and glycerol molecule

Types of Lipids: Phospholipids

Phosphorus chemical group attached to lipids. Glycerol molecule, two fatty acids, and a phosphate group

Types of Lipids: Cholesterol

Cholesterol is a type of sterol found only in animals. 90% of cholesterol in the body is found in cell membranes. Diets high in cholesterol (from animals) can increase the risk of heart disease. Plant sterols can help reduce cholesterol in the body

Saturated Fat

Carbon and hydrogen atoms- single bonds in between carbon atoms

Unsaturated Fat

Contains some carbons that are not saturated with hydrogens (C=C bonding)

Monounsaturated Fatty Acids: unsaturated fatty acid with one carbon-carbon double bond

Polyunsaturated Fatty Acid: unsaturated fatty acid with two or more carbon-carbon double bonds

Cis Fatty Acids

Hydrogens are on the same side of the double bond and cause a bend in the carbon chain

Trans Fatty Acid

An unsaturated fatty acid in which the hydrogen atoms are on opposite sides of the double bond

Hydrogenation

The process that forms trans fats

Beta-Oxidation

Breaks down fatty acid into acetyl CoA

Deamination

Removal of Nitrogen Group; amino acid into acetyl CoA

Glycolysis

Breakdown of carbs into pyruvate

Lipid Digestion Process: Step 1

A small amount of digestion occurs in the stomach due to the action of gastric lipase produced in the stomach

Lipid Digestion Process: Step 2

The liver produces bile, which is stored in the gallbladder and released into the small intestine to aid in the digestion and absorption of fat

Lipid Digestion Process: Step 3

The pancreas produces the enzyme pancreatic lipase, which is released into the small intestine to break down triglycerides into monoglycerides, fatty acids, and glycerol

Lipid Digestion Process: Step 4

In the small intestine, the products of fat digestion and bile acids form micelles, which move close enough to the microvilli to allow lipids to diffuse into the mucosal cells

Lipid Digestion Process: Step 5

Inside the mucosal cells, fatty acids and monoglycerides are reassembled into triglycerides and incorporated into lipid transport particles, which enter the lymph

Lipid Digestion Process: Step 6

Since fat absorption in the small intestine is efficient, very little fat is normal lost in the feces

Role of Lipoproteins: Chylomicrons

Transport lipids from the mucosal cells of the small intestine via the lacteals

Role of Lipoproteins: VLDL (Very-low-density lipoproteins)

Packages cholesterol and triglycerides in the liver. Transport protein that delivers lipids to the body cells. Becomes smaller in size when triglycerides are removed

Role of Lipoproteins: HDL (High-density lipoprotein)

Picks up cholesterol from cells and transports it to the liver so that the cholesterol can be eliminated from the body.

High levels decrease cardiovascular disease risk

Role of Lipoproteins: LDL (Low-density lipoproteins)

Binds to the LDL Receptor on the cell membrane. LDL is internalized into the cell. Few LDL receptors result in high blood cholesterol with an increased risk for heart disease