HUN1201 FSU EXAM 1

Reasons we eat certain foods

Preference/taste

habit

heritage/religion

social

marketing

availability, convenience, marketing

emotions

values

nutrition

Organic foods

Contains carbon

Macronutrients and vitamins

Inorganic foods

no carbon

Minerals and water

Where do you get energy from?

Macronutrients and alcohol

How to calculate nutrient density

nutrients/calories

AMDR for each macro

cho: 45-65

pro: 10-35

fat: 20-35

DRI

Dietary Reference Intake

standards for energy and nutrients in U.S. for healthy ppl

EAR

Estimated Average Requirements

Avg. amount needed by 1/2 of population to be sufficient in nutrient.

RDA

Recommended Dietary Allowances

Recommendations to meet needs of most healthy people (98%). Nutrient Intake goals

AI

Adequate Intakes

When insufficient evidence to establish EAR or RDA. Nutrient intake goals

UL

Tolerable Upper Intake Levels

Maximum daily amount appears safe for healthy people. Protects against overconsumption, anything above may be toxic

EER

Estimated Energy Requirements

Avg. dietary intake to maintain energy balance in a healthy person.

AMDR

Acceptable Macronutrient Distribution Ranges

Parts of scientific method

observation, hypothesis, experiment, results, study design

Types of Study Designs

Epidemiological (observational) and experimental

Cross-sectional

Observational

Look at data from population from one specific timeNo cause and effect determine- doesn't tell you why

Case-control

observational study comparing to look for factors

Cohort

Observational

Group of interest

Case Study

study of one individual in great detail

Human interventions

Experimental clinical trial. Placebo controlled double blind (neither know who's getting what treatment)

lab based animal studies

Experimental

lab based in vitro studies

researchers examine the effects of a specific variable on a tissue, cell, or molecule isolated from a living organism

Nutrient Labels

New ones have sat fat and added sugar

Which vitamins included on Nutrition Facts Panel

Calcium, potassium, Vitamin D, iron. Vitamin C does not need to be listed

What is purpose of nutrition facts panel

Basis of all values.

Parts of the Grain

Bran, husk, endosperm, germ

Bran

Vitamins and fiber

Husk

Inedible

Endosperm

Starch and proteins

Germ

Vitamins and minerals

Whole Grain

Bran, endosperm, germ

Refined Grain

just endosperm

Principles of Diet Planning

-Balance.

-Variety.

-Adequacy.

-Moderation.

-Nutrient density.

-Calorie control.

Recommendations of Dietary Guidelines for Americans

Food groups, portions of food and variety

Vegan

no animal products

lacto-ovo-vegetarian

No meat, yes dairy and eggs

lacto-vegetarian

No meat, no eggs, yes dairy

5 major food groups

grains, vegetables, fruits, dairy, protein

Key nutrients the vegans may be different than carnivore

Iron

B-12 supplement

Calcium

Function of sphincters

Regulate flow of Gi tract. Regulates when food gets through.

upper esophageal sphincter

Health complication in LES

Acid reflux and heart burn caused by leakage up into esophagus from stomach acids.

Pyloric

Stomach and small intestine

Ileocoeal valve

Btwn small and large intestine

Anus

Internal and external sphincter

First Ph change is where

In stomach. Hydrochloric acid is released in response to food-PH decrease by 2

2nd PH change

Small intestine. PH goes up because pancreas releases bicarbonate. Buffers it- goes to neutral so at PH 7

Enzymatic Digestion

the break down of food by enzymes for absorption

Where does cholesterol begin to get digested

Mouth

Where does protein begin to get digested

Stomach

Where does fat begin to get digested

Small Intestine. All others continue to break down here. We release bile and pancreatic enzymes breaks things down for things to be absorbed.

Bolus

A term used to describe food after it has been chewed and mixed with saliva

Chyme

Partially digested, semiliquid food mixed with digestive enzymes and acids in the stomach.

Emulsification

Breakdown of lipid droplets.

Chrylomicron

Vesicles that transport our fats through the lymphatic system

Peristalsis

wavelike movement that moves food through the GI tract

Segmentation

Purpose is to break up food and increase contact time. We want to increase contact time in SI to increase absorption

Reasons for GERD (reflux)

Age, weight gain, pregnancy, overweight, smoking, medications, tight clothing, eating/drinking too much

Sections of SI

duodenum, jejunum, ileum

Sections of LI

Ascending colon, transverse colon, descending colon, rectum, anus

Where are majority of our nutrients absorbed

Small Intestine: Large fat and fat soluble vitamins to lymph and rest to liver.

Cholecystokinin (CCK)

A hormone secreted by the small intestine (duodenum). Fat or protein is SI release of bile.

Secretin

A hormone secreted by the small intestine (duodenum) in response to low pH (e.g., from stomach acid). It promotes the release of bicarbonate from the pancreas to act as a buffer.

Gastrin

hormone secreted in the stomach that stimulates secretion of HCl and increases gastric motility

Microbiome

Bacteria, viruses fungi

Probiotics: Fermented

Prebiotic: Fruits, veggies, whole grain

Composition of waste

Bulk fiber, feces, fats.

What is the likely motivation for a person giving up soup after an extended illness?

Negative associations

Why is the serving size on the Nutrition Facts panel important?

The basis for other information on the panel

Subcategories of Total Carbohydrate on Nutrition Panel

Dietary Fiber, Sugar, Added Sugars

Starting at the mouth and moving towards the anus, what is the correct order of the organs of the GI tract?

esophagus, stomach, small intestine, large intestine

From which organ of the GI tract do most of the nutrients get absorbed into the bloodstream?

Small intestine

Identify the organ where most of the water gets absorbed into the bloodstream.

Large intestine

Function of LI

Physically interacts with the ingested food, for example, storing the food, moving the food along the digestive tract, or absorbing nutrients released from processed food

Anabolic

A process in which large molecules are built from small molecules

Catabolic

A process in which large molecules are broken down

Positive correlation-assocation

Moving in same direction (increase or decrease)

Negative correlation-association

Opposite direction