Nutrition 225 Exam 1

Nutrition

Study of food, how it nourishes our bodies & how food influences health

Wellness

Physical, social, occupational, and physical health

Diseases of the heart

What is the leading cause of death in the US

Epidemiological studies

Usually observational studies

Nutients

Chemicals in food that are necessary for human growth and function (40 different essential nutrients to stay healthy)

Essential nutrients

chemicals in food we must obtain from food because our body cannot make it or cannot make enough of this

Macronutrients

Carbs, proteins, fats and oild

Organic

Carbs, fats and oils, proteins, and vitamins are organic or inorganic

Inorganic

Minerals and water are organic or inorganic

Micronutrients

Vitamins and minerals

Macronutrients

required in large amounts (g or kg), and provide energy

Micronutrients

Required in small amounts (mg) for our body

Kilocalories

What unit do you measure energy in (1 cal=1__)

Carbohydrates

-4 kcal per gram

-primary source of fuel for the body (especially brain)

Fats and Oils

-9 kcal per gram

-composed of lipids, molecules, that are insoluble in water

Proteins

-4 kcal per gram

-Chain of amino acids

Vitamins

-Organic molecule that regulates body processes

-Do not supply energy

Fat-soluble vitamins

Type of vitamin that involves vitamins A, D, E, K, dissolve easily in fats and oils, stored in body, toxicity can occur

Water-soluble vitamins

Vitamin C, B, remain dissolved in water, excess of these vitamins are eliminated by kidneys and cannot be stored in our bodies

Minerals

Inorganic substances required for body process

-we require at least 100 mg/day

45-65%

(Nutrient AMDR) Carbohydrates (%)

20-35%

Fat (% AMDR)

10-35%

Protein (% AMDR)

Dietary Reference Intakes

DRI stands for? It identifies the amount of a nutrient needed to prevent deficiency..and for energy and macronutrients

EAR (Estimated average requirement) (THIS IS FOR MOST NUTRIENTS)

meets the need for 1/2 the people in particular life stage and gender, used to determined RDA of nutrient (DRI most nutrients)

RDA (Recommended dietary allowance)

Meets the needs of 97%to 98% of people in life stage and gender (DRI most nutrients)

AI (adequate intake)

recommended average daily intake level for nutrient

-based on observations and estimations from experiments

-used when RDA not yet established (DRI most nutrients)

UL (Tolerable upper intake level)

Highest average daily intake that is not likely to have adverse effects on the health of most people; anything above this is not safe (DRI most nutrients)

EER (Estimated Energy requirement)

average daily energy intake (kcal) to maintain energy balance, based on gender, weight, height, level of physical activity (DRI energy and macro)

AMDR (Accepted macronutrients distribution range)

portions you should have from each macronutrient, amount that reduces risk of chronic diseases, provides adequate levels of essential nutrients (% of carbs proteins fats and oils ALSO DRI for energy and macronutrients)

Alcohol

-7kcal per gram

Energy density

(calories/mouthful) compares the energy in the same quantity of food/beverage. Highest number of calories in one mouthful.

Nutrient Density

(nutrients/calories) compares the nutrients provided by a food relative to its energy amount

Nutrient Claims (reg by FDA)

Based on daily values ex: low fat (3g or less/serving)

Health & Disease Claims (reg by FDA)

evidence based

high scientific agreement

disclaimers required for less than conclusive scientific agreement

ex: "may reduce the risk of heart disease"

Structure-function claims

can be made without FDA approval but cannot mention specific disease

ex: "builds strong bones"

Marketing claims

not regulated by the FDA ex: how beef was raised/slaughtered (?)

True

Meat and poultry aren't regulated by USDA and do not require food label? True or false

FDA

Who requires food labels on most products?

Labels must have

statement of identity

net contents of the package

ingredient list

manufacturer's name and address

nutrition information (nutrition facts panel)

Appetite

Desire to eat (stimulated by smell, thoughts, sight)

Hunger

physiologic drive to eat (regulated by hypothalamus)

Hunger hormones

Insulin, glucagon, ghrelin, and leptin

Digestion

the process of breaking food into components small enough to be absorbed into the body

Absorption

the process of taking substances into the interior of the body

True

Most carbohydrates are digested to sugars T or F

Small intestine

What is the primary site of absorption for water, vitamins, mins, and products of carbs, fat, protein digetion

30 feet

How long is GI Tract?

Mucus

Moistens, lubricates, and protects digestive tract

Enzymes

protein molecules that speed up chemical reactions without themselves being changed by the reactions

Mechanical digestion

physical breakdown of food (_ digestion)

Chemical digestion

enzymatic reactions that break down large food molecules (_ digestion)

Chewing

breaks down food and begins mechanical digestion

Salivary amylase

Chemicals breakdowns of carbohydrates (takes place in mouth)

Peristalsis

Food is moved along by __. Rhythmic contractions of smooth muscles (esophagus)

Esophageal Sphincter

Food moves into stomach by __. valve that helps control the flow of materials in the gastrointestinal tract

Stomach

Mixes, digests, and stores

-j shaped organ

-extensive mechanical digestion to mix food with gastric juice

-Aids in chemical digestion of proteins (primarily) fats (minimally)

Gastric juice

contains Hydrochloric acid (HCL)-kills bacteria and germs; denatures proteins; activates pepsin (stomach)

Pepsin

Enzyme which digests protein (stomach)

Gastric Lipase

enzyme which digests fat (stomach)

Chyme

-semi-liquid mass consisting of partially digested food, water, gastric juices (stomach)

-leaves stomach in 2-6 hours

Fat

What slows stomach emptying the most

Small Intestine

longest portion of GI tract; divided into 3 segments; 1. Duodenum 2. Jejunum

3. Ileum

-Site of most digestion and absorption

True

Villi and microvilli increase the surface area of the small intestine to between 30-300 m2. True or false?

True

Products of fat digestion are not water soluble. True or false

Small intestine

Where do carbs and amino acids (proteins) enter the bloodstream

Liver

produces bile which emulsifies fats

Gall bladder

stores bile

Pancreas

secretes pancreatic juice

-digestive enzymes

-bicarbonate to neutralize chyme

Water

Absorbed throughout GI tract; a significant portion absorbed in large intestine

Minerals

absorbed along small and large intestine by various transport mechanisms

Large Intestine

-Favors bacterial growth

-"dumping ground" for undigested food components

-Very little digestion by the host; mostly absorption

-Water

-Remaining nutrients

-Material stored 12-24 hours prior to excretion

Kidneys

primary site for excretion of water and byproducts of protein breakdown

Heartburn

caused by HCL in the esophagus

GERD

Gastroesophageal reflux disease, is painful, persistent heartburn

Peptic ulcers

regions of the GI tract that have been eroded by HCL and pepsin, erosion of the stomach wall, esophagus, or SI

Helicobacter Pylori

leading cause of ulcers

-Damages GI tract walls and destroys protective mucosal layer

Celiac disease

over exaggerated immune response to gluten

-can damage small intestine leading to poor absorption of nutrients

-restrictive diet

-genetic component to disease

-diagnosis: blood tests or biopsy of SI

Irritable bowel syndrome (IBS)

disorder that interferes w/ normal colon function

-10-15% population

-twice as many women as men

-abdominal cramps and bloating

-diarrea or constipation

Diarrhea

can be caused by food intolerances, infection of the GI tract, stress, or bowel disorders

-can lead to sever dehydration

-dangerous to kids more than elderly

-2nd most common cause of death among children in developing countries

Food intolerance

occurs when enzyme to break down certain components of food is not present

GI discomfort like gas, bloating, cramping, diarrhea

Lactose intolerance

lactose is key sugar in milk products

-lactase breaks down lactose

-body-down regulates lactase when lactose is not produced for a long period of time

Food allergy

over-exaggerating immune response to component of food (protein usually)

Causes either localized inflammation (GI tract) or systemic (whole body) inflammation)

-30,000 ER visits per year

-150 deaths

Gastrointestinal Tract

Organs of the __ are made up of mouth, esophagus, stomach, small and large

intestine, rectum, and anus

Lumen

the inside of the long tube of the GI tract

kg/m2

BMI is measured in

<18.5

Underweight BMI

25-29.9

Overweight BMI

>30

Obese

>40

Morbid obese (body weight exceeding 100% of normal)

Visceral fat

Harmful fat, abdominal fat, cushions organs

Subcutaneous fat

fat right under skin (more healthy fat)

BMI Limitations

-can't determine between visceral and subcutaneous fat

-high muscle mass

-not good indicators among elderly and young

-bone/muscle loss and gain

Under water weighing

Whats most accurate for finding body fat

Apple (Android fat)

Fat distribution...visceral fat, high risk chronic disease, type 2 diabetes, heat disease, high blood pressure

Pear (Gynoid)

Fat distribution...mostly subcutaneous fat, lower risk disease

Women

waist to hip ratio of >.80 in __ increases risk of chronic disease

Men

waist to hip ratio of >.90 in __ increase risk of chronic disease

How to lose or gain weight

Energy intake(food/drink) =(/) energy expenditure(physical activity)

Total energy expendicture

TEE (total amount of energy used by body each day)