Nutrition Chapters 1 - 29

Final Exam Study guide

Define Nutrition

Chemicals found in food, used for energy, structure, growth, and repair.

Define essentail nutrients

Nutrients that can’t be made by the body, must get from diet.

List the 6 classes of nutrients

Protein, vitamins, fats, carbohydrates, minerals, water

Name energy yielding nutrients and their values

1g carbohydrate = 4 calories

1g protein = 4 calories

1g fat = 9 calories

Describe nutrient density

Amount of good nutrients relative to the calorie content in the food

Define whole food

has all of its natral parts

Define partitioned food

Has some of there natral parts

Define processed food

Goes through a procedure of additives and high sodium

Define enriched / fortified food

Contains added nutrients

Define supplement

Are pills, liquids, powders with nutrients > 50% above RDA

Define stape foods

foods that frequently used ex: cereals, eggs, milk

Define functional foods

Modified foos that amy have a potential health benefits ex: orange juice with calcium to help bone health

Organic vs. inorganic

Organic has carbon while inorganic does not

Define RDA (recommended daily allowence)

Average daily amount of a nutrient that is adequate to meet nutrient needs of healthy individuals

Define DRI ( daily recommended intake)

Amount needed for a health individual daily

Define daily values

Set of standers used on food labels (if % daily values totals 100 then recommendation is met.

Define AI (Adequate intake)

Estimated amount required based on research, e.g., fiber.

Define FAO (food and agriculture organization)

An organization that insures people have regular access to enough high quality food to lead active, healthy lives. Mandate is to raaise levels of nutrition, improve agricultural productivity.

Define WHO (world health organization)

Organization that assist governments with health services, national emergencies, control disease, improve nutrition, housing, sanitation, coordinate health research, and help set international standards.

Define Healthy People National Program

Program launched by the department of health that establishes health goals and policy for goverment action.

Define nutritional genomics

Nutrient / gene interactions e.g., enzyme differences and metabolism.

Define case study

An in-depth, detailed examination of a specific subject such as a person, group, organization, or event within its real world context.

Define epidemiological studies

research methods used to investigate the distribution (frequency, pattern) and determinants (causes, risk factors) of health-related states or events in defined populations.

Define laboratory studies

Scientific investigations, experiments, or diagnostic procedures conducted in a controlled environment (a laboratory) to analyze samples, test hypotheses, or evaluate treatments.

Define experimental group

The subset of research participants in a study that is exposed to the independent variable.

Define control group

A standard subset of subjects in an experiment or clinical trial that does not receive the active treatment or intervention being tested.

Define placebo

An inert, inactive substance (like a sugar pill or saline injection) or a "fake" procedure designed to have no therapeutic value, yet often produces a positive health improvement due to the patient's belief in the treatment.

Define blind studies

A research method, commonly used in clinical trials, where information—such as which treatment a participant is receiving—is withheld from participants, researchers, or both, to reduce bias.

Variables

Factors that change

Validity

Being grounded in fact

Correlation

The relationship

Nutritional fraud

Recommendation that promise a quick fix, recommendations based on a single study, or claims that sound too good to be true.

Professional journals

Research studies that are published which are peer reviewed by experts in the field before.

Iatrogenic

Adverse effect from medical therapy e.g., surgery causes scar

ADA (American Dietetic Association)

Group of registered dieticians and experts

CDA (Canadian Dietetic Association)

Group of Registered Dieticians and experts in Canada

MS

Master’s of Science (2 years afterbachelor’s degree)

PhD

Doctor of philosophy (5-6 years)

MD

Medical Doctor (4 years + 2-4 yearresidency)

RD

Registered Dietician (4 year )

Accredited

An RD must graduate from an ADA-accredited program to become certified. Accredited programs are recognized by the Department of Education and have met specific requirements

Historical information

Health status including and known diseases, drug use, and diet

Anthropometric data

Height, weight, and head circumfance of children only.

Physical examination

Look for physical signs of poor nutrition. Hair, skin, eyes, finger nails

Lab test

Done on blood and urine

Daily food guide

Assigns foods to 5 major food groups:Fruits, Vegetables, Grains, Protein (Meat andLegumes), and MilkSorted by protein, vitamin and mineral content

What is MyPlate

An educational tool

Define bran (wheat kernel)

The protective coating around the kernel of grain, rich in nutrients and fiber.

Define endosperm (wheat kernel)

Inner most part which contains starch and proteins.

Define germ (wheat kernel)

The seed that grows into a wheat plant, rich in vitamins minerals to support new life.

Define husk or chaff (wheat kernel)

The outer most part of the grain which is inedible

Whole grain

Contains much of the germ and the bran, as well as the endosperm

Refine grain

contains only the endosperm

Refined flour (white flour)

Bleached endosperm flour that is finely grounded

Wheat flour

Unbleached endosperm flour

Whole wheat flour

Flour made from the entire wheat kernel.

Enrichment Act of 1942

Adding back folate to products that lost it during refinning process.

Exchange list

Categorize foods according to Carb, Fat, and Protein content

Vegetarian

People who don’t eat meat

Lactovegetarian

vegetarians who eat milk or milk products

Ovovegetarian

vegetarians who eat eggs

Flexitarian

vegetarians who eat small amounts of meat from time to time

Vegans

Exclude all animal products

Omnivore

Eat plants and animals

Imitation foods

resembles another

Substitute

Foods that takes the place of another

Cuisine

Cooking style

Kosher

Prepared according to Jewish laws and customs

Serving size

amount for which nutritional data has been calculated

Digestion

Food is broken down into smaller units

Absorption

Nutrients going from the GI tract into the blood or lymph

Elimination

Removal of undigested or waste products

Digestion in the mouth

Salivary amylase----starts to break down starch

Bolus

amount of food swallowed at one time

Actions of Esophagus and Stomach

Esophagus sends bolus of food to stomach, stomach adds acid rich juices and grinds bolus into Chyme

Chyme

semiliquid mass of partially digested food

Intestinal flora

Bacteria that live in Small and Large I
• Help produce Vit K
• Drug metabolism (blood clotting)
• Bacteria can digest some carbs giving off gas as byproduct

Segmentation

Squeezing by muscles of the intestine
• Mixes chyme with digestive enzymes
• Allows contact time with absorbing cells.

Functions of Small Intestine

Rich in enzymes to Digest, Digestion Completed, Most Absorption of digested nutrients

Villi

Fingerlike projections increase SA, associated. with blood vessel or lymph vessel

Microvilli

projections on each villus that trap nutrients for transport into the cell

Duodenal gland

Secrete alkaline mucus to neutralize acidic chyme from stomach

Large intestine

Absorption of water, and defecation.

Feces

Consist of fiber, undigested materials, wastes, and bile acids.

Portal vein

Blood travels from the GI tract —> liver

Hepatic vein

Blood ttravels from liver —> heart

Functions of the liver

Bile production, Metabolism, Detoxification, Storage of glucose

Main Secretions of salivary glands

Amylase

Main Secretions of stomach

Hydrochloric acid

Main Secretions of pancreas

releases enzymes into the small intestine (duodenum) and hoemone into blood.

Main Secretions of liver

Makes bile

Main Secretions of gallbladder

Stores bile and releases into the small intestine

Goblet cells

Consist of mucus

Parietal cell

Consist of HC1 and intrinsic factor which helps to absorp B12.

Chief cells

Makes pepsin (enzyme-protein breakdown)

Pyloric Sphincter

controls gastric empyting chyme causes it to open

Bicarbonate

Neutralizes acidic chyme for enzymatic digestion

Stimulation of gallbladder

Fat in small intestine causes that organ to release bile, Cholecystokinin (CCK) hormone produced by intestinal cells travels through blood to that organ to stimulate contraction of that organ.

Fat Absorption

Takes longer than carbs to digest CCK and gastric inhibitory peptide slow
intestinal motility GIP also inhibits gastric acid secretion

Choking

Food goes into the trachea instead of the esophagus