HSCI 1105 Quiz 1

Essential Nutrients

nutrients not synthesized by body in adequate amounts and must be acquired through diet

macronutrients

carbs, proteins, lipids, water

nutrient functions

structure, energy, regulation of processes

kilocalorie

potential energy in foods

Carb and Protein calorie/gram

4 cal/g

Fat calorie/gram

9 cal/g

4 methods of collecting food behavior

24 hr recall, food frequency questionnaires, food records, usual food intake history

Epidemiologic studies

study of frequency/pattern and causes of disease

Cross-sectional study

moment in time

longitudinal study

overtime

Case Control Study

one group that has disease is compared to similar group that doesn’t/measures risk factors form the past

cohort study

follows ppl with different levels of risk factors over time to see who gets disease

experimental study

controlled study including intervention

clinical trials

human studies

dietary reference intakes

EAR (estimated average requirement), RDA (Recommended Dietary Allowance), AI (adequate intake), UL (Tolerable Upper Intake Level), AMDR (acceptable Macronutrient distribution ranges)

EAR (estimated average requirement)

meets the nutrient requirements of 50% of people

RDA (Recommended Dietary Allowance)

higher than EAR, meets needs of most ppl (97%-98%)

AI (adequate intake)

amount thought to be adequate for most ppl to maintain health (used if EAR and RDA aren’t available)

UL (Tolerable Upper Intake Level)

highest amount of nutrient one can take without har

4 factors of nutrition assesment

anthropometric measurements, biochemical tests, clinical observations, historical information

anthropometric measurements

height/weight

biochemical test

blood cholesterol

clinical observations

condition of skin, hair, etc

4 methods of collecting typical food behavior

24 hr recall, food freq. questionnaires, food records, usual food intake history

4 Dietary Guidelines

follow health diet pattern at all stages/have a nutrient dense diet/meet food groups with nutrient dense diet/limit foods high in fat, sugars, and alc

MyPlate

fruits and veggies/whole grains/lean dairy/lean protein

Food Exchange

food guidance system used to educate diabetics and individuals trying to lose weight categorized by amount of carbs, protein, and fat

Mandatory Parts of Nutrition Labels

serving size, calories, total fat, saturated fat, transfat, cholesterol, sodium, total carbs, fiber, sugars, added sugar, vit D, calcium, iron, potassium

digestion

the process of breaking down food into absorbent nutrients

GI Tract

mouth-->esophagus-->stomach-->small intestine-->large intestine-->rectum \n functions: ingestion, transport, secretion of digestive enzymes

assisting organs

salivary glands, liver, gall bladder, pancreas

epiglotis

flap that covers trachea when swallowing

pyloric sphincter

stomach→small intestine

small intestine

where most digestion and absorption occur

peristalsis

rhythmic muscle contractions, that occurs automatically to move food through the digestive tract

segmentation

a muscular activity that divides and mixes the chyme by alternating between backward and forward movement of the gastrointestinal tract contents

lower esophageal sphincter/cardiac sphincter

between esophagus and stomach

ileocecal valve

between small intestine and large intestine

liver

produces bile

gallbladder

stores bile; releases when stimulated by the digestion of fat

pancreas

one of the most important; secretes pancreatic juices which contain bicarbonate and digestive enzymes; insulin and glucagon

small intestine

where most of the digestion and absorption happens; covered in villi which increase surface area and facilitate absorption

large intestine

absorbs water and some nutrients (sodium, chloride, potassium, some vitamin K) before waste is excreted

GERD

Gastroesophageal Reflux Disease (heartburn)

comstipation

slow peristalsis

diverticulosis

mall pouches develop along the large intestine

what is absorbed in lymph

fat soluble nutrients

what is absorbed in blood

water soluble nutrients (protein, sugar, vitamin, minerals)