Nutrition Exam 1 (ch1,2,4)

Minerals are

inorganic substances

2 Major groups of Minerals

Major Minerals (needed in gram amounts daily
Trace Minerals-needed in less than 100mg daily

Major Minerals

Minerals needed in gram ammounts in daily

Trace Minerals

minerals needed in dosage of 100 mg daily

Functions of Water

* Universal Solvant
* Lubricant
*aid in nutrient tarensportation
* reg body temp

Phytochemicals

physiological active compounds found in plants that may provide health benefit

Zoochemicals

physiological active compounds found in animal foods that provide health benefit

2 Examples of Zoochemicals and where theyre found

Sphingolipids-meat and dairy products
Conjugated Linoleic Acid- Meat and Cheese

Functional Foods

Provide health benefits beyond nutrients contained

Conventional Foods

unmodified whole foods

Modified Foods

fortified, enriched, or enhanced foods

Medical Foods

food, formula, or supplement under medical supervision to manage health conditions

Special Dietary Use Foods

Help meet a special dietary need

The North American Diet includes:

*Excess Calories
*EXcess Protein
*low plants
*excess carbs (simple sugars) over complex sugars
*excess of animal fats over plant fats (sat vs unsat)

North Americans should improve their diet by

*dec sodium intake
*inc foods A, E, iron, calcium
*moderate intake of sugary drinks and fatty foods
*eat more fruits and veg, grain breads, and reduce fat dairy

Desirable (optimal) nutritional satus

body has enough to support norm functions and build surplus status

2 types of Malnutrition

1.Undernutrition
2.Overnutrition

Undernutrition

nutrient intake is not met, nutrients depleated

Overnutrition

the overconsumption of nutrients and food to the point at which health is adversely affected

Assessing Nutritional Status (FABCDE)

Family History and Self History
Anthropometric Assessment
Biochemical Assessment
Clinical Assessment
Dietary Assessment
Environmental Assessment

Anthropometric Assessment

hight, weight, skinfold thickness, arm muscle circumference, body composition

Biochemical Assessment

lab exam
compounds in blood and urine

Clinical Assessment

physical examination of skin, eyes, and tongue; ability to walk

Dietary Assessment

education and economic background, mental status, having condition

Limitations of Nutritional Assessment

-Many signs and symptoms are not very specific- could be nutritional or unrelated (diarrhea, skin or fatigue)
-Signs and symptoms can take a long time to develop and can seem vague
-A long time between development and clinical evidence (i.e. high cholesterol building to artery issues)

Stress is caused by

Inc in Caffeine

Cataracts is caused by

Dec in fruit and veg intake

Mouth and Esophagus Cancer caused by

Inc in Alc consumption

Hypertension is caused by

Increase in Salt and Alcohol and a Decrease Fruits and Vegetables

Lung Cancer is caused by

Decrease in fruits and vegetables

Cardiovascular Disease is caused by

Increase Saturated Fats, Increased Cholesterol, Decrease Fibers, Increased Obesity

Liver Disease is caused by

Increases Alc

Diabetes is caused by

Inc Obesity

Breast Cancer is caused by

Increased Alc consumption, Increased Obesity

Prostate Cancer is casued by

Increased Saturated Fat

Colon Cancer is caused by

Increased Dietary Fats, Decreased Fiber, Decreased F&B, Decreased Calcium, Increased Red/Processed Meats

Osteoporosis is caused by

Decreases Calcium, Decreased Vit D

Nutrition Care Process (NCP)

*conduct nutritional assessment
*diagnose nutrition related problems
*create an intervention
*moniter and eval progress

Genes, Lifestyle, and Diet affect \_________

Health

migrant studies

look at changes in the health of people who move from one country to another

cohort studies

record exposures throughout time and then assess the rate of a certain outcome

Case Control

compare people with and without disease to find common exposures

Double Blind Study

An experiment in which neither the participant nor the researcher knows whether the participant has received the treatment or the placebo

When Evaluating nutrition classes, products, and advice

1.apply base principles of Nutrition
2.Be wary of certain claims
3.examine credibility of individual or organization
4.Look @ research behind claims
5. be wary of press conferces and other hype

when looking at researchers behind claims you should:

*study size
*study duration
*study type

Dietary Supplement Health and Education Act of 1994

classifies vitamins, minerals, amino acids, and herbal remedies as "food"
*must be FDA approve

Can Products In the US be Labeled Dietary Supplements w/o FDA approval?

True

5 Standards from the Food and Nutrition Board

*Estimated Average Requirement
*Recommended Dietary Allowance
*Adequate Intakes
*Tolerable Upper Intake Levels (UL)
*Estimated Energy Requirements (EER)

The AI should cover the needs of more than \_____-\_____% of the individuals in a specific life stage group

97-98

The acceptable macronutrient distribution range for Carbohydrates is:

45-65% of daily kcals

The acceptable macronutrient distribution range for Proteins is:

10-35% of daily kcals

The acceptable macronutrient distribution range for Fats is:

20-35% of daily kcals

Amount of Nutrients per serving / Daily Recommended Intake \= A

Calories per Serving / EER \= B

If A\>B, then....

Nutrient Dense

Amount of Nutrient per serving / Daily Recommended Intake \= A

Calories per Serving / EER \= B

If B\>A, then....

Calorie Dense

Daily Values

reference values developed by the FDA specifically for use on food labels

Reference Daily Intakes (RDIs)

Part of the DV; generic nutrient standard set for vitamins and minerals (except sodium and potassium).

Daily Reference Values (DRVs)

Reference values established for protein and seven nutrients for which no original RDAs were established. The values are based on dietary recommendations for reducing the risk of chronic disease.

Daily Value info includes:

*product name
*name/address of manufacturer
*amount of product in package
*ingredient list in descending order by weight
*ingredients that cause common allergies
*nutrition facts panel

5 key recommendations from Dietary Guidelines for Americans

1)Follow a Healthy Dietary Pattern @ every life stage
2)Customize and enjoy nutrient-dense foods and beverages to reflect personal performances, cultural traditions, and budgetary considerations
3)Focus on meeting food group needs w/ nutrient-dense foods and beverages, while also staying within a healthy calorie limit
4) Limit Bad Foods (foods with high sugar, saturated fats, sodium, and alc)

Daily Sugar Limit

Less than 10%

Saturated Fat Limit

Less than 10%

Sodium Limit

less than 2300 mg/day

Alcohol Limit

2 drinks a day

When planning menus with MyPlate

*there is no specific foods needed for good nutrition
*no individual food group gives all essential nutrients and energy contents, which is why variation is needed
*food within groups vary in nutrients and energy contents
*to control calories, portions must be controlled
*variety needed in every food group

considered the building blocks of protein

amino acids

Chemical Regulators of cells

vitamins

epithelial tissue

A body tissue that covers the surfaces of the body, inside and out

connective tissue

A body tissue that provides support for the body and connects all of its parts

Muscle Tissue

A body tissue that contracts or shortens, making body parts move.

Nervous Tissue

Tissue that senses stimuli and transmits signals.

3 functions of the digestive system

1. Digestion
2. Absorption
3. Elimination

Digestive System roles in immune system

*Act as Physical Barrier
*Produce Immune Components

Grhelin

A hormone released by an empty stomach to stimulate the desire to eat at usual mealtimes.

10 Major Accessory Organs of GI Tract

1. Mouth and Salivary Galnds
2.Esophagus
3.Stomach
4.Pancreas
5. Liver
6. Gallbladder
7. Small Intestine
8. Large Intestine
9. Rectum
10.Anus

Function of liver in digestion

Produce bile to break down lipids and emulsify

function of pancreas in digestion

secrete pancreatic juices, digestive enzymes, and bicarbonate into small intestine

Function of Gallbladder in digestion

stores and release bile into small intestine

Function of small intestine in digestion

primary organ.
food leaves the stomach and enters small intestine, primary site of digestion and absorption.
*bile and chyme mix to digest.
*Intestine also secretes digestive enzymes, digestin, and reg hormones.

Digestin

enzymatic action that breaks larger organic molecules down into smaller components

4 Lyrs of the GI Tract (from inner to outer layer)

Inner:
*Mucosa
*submucosa
*muscle
*serosa
Out

lower esophageal sphincter

prevents backflow of stomach contents into the esophagus

Pyloric Sphincter

control the flow of stomach contents into the small intestine

hepatopancreatic sphincter

control flow of bile and pancreatic juice from bile and pancreatic ducts into the small intestine

ileocecal valve

prevent contents of large intestine from re entering small intestine

Anal Sphincter

Prevent disinfection until desired

Function of Saliva

dissolve taste forming compounds; contains many compounds that aid in swallowing digestion and protection of teeth

location of salivary glands

mouth

Function of Mucus

Protect GI tract cells and lubricates digesting food

site of production of Mucus

mouth, stomach, small intestine, large intestine

Function of Enzymes in digestive system

Break down carbs, fats, and proteins into forms small enough for absorption

Site of Production of enzymes

mouth, stomach, small intestine, pancreas

Function of Bile

aids in fat digestion (emulsifies fat)

Function of Bicarbonate

neutralizes stomach acid when it reaches small intestine

Site of Production of Bile

Liver

Where is Bile Stored

gallbladder

Site of Production of Bicarbonate

Pancreas and small intestine

Function fo Hormones in Digestive System

Regulate food intake, digestion and absorption

Site of Production of Hormones in Digestive System

Stomach, Small Intestine, Pancreas

Function of Acids in the Digestive System

Promote digestion of proteins, destroys microorganisms, increases solubility of minerals

Site of Production of Acids (HCl) in digestive system

Stomach