asynchronous week 2: overview of basic nutrition pt 1

describe energy within nutritional context

the ability to do work. energy released by burning food (as heat) which raises water temp. 1kcal = amount of energy required to raise 1kg water 1 degrees celcius

identify and describe 3 energy requiring process of human body

1. basal metabolism: energy required to maintain normal body functions while rest

2. physical activity: energy required for muscular work

3. dietary thermogenesis: energy used to ingest and digest food

explain the difference between “digestion“ and “absorption“ of nutrients

digestion: food=substances that can be absorbed by body and done through mechanical process like chewing or chemical process like enzymes

absorption: nutrients and other substances transferred from the digestive system into body fluids for transport through body

define and describe carbohydrates and the significance of carbohydrate consumption

1. simple sugars

2. complex carbohydrates (starch)

3. fibre

we need it for energy (our body can only use one simple sugar which is glucose)

• adequate intake prevents protein breakdown for energy

provides taste and sweeteness

___of the world’s food energy is provided by maize, rice and wheat

60%

define famine foods + strengths and limitations

it is a complex carbohydrate. foods that would otherwise be inedible but are eaten during times of extreme food scarcity

• dont provide energy & upset stomach

• helps people to care and prepare food together, sense of community

define and describe protein

structural component to all living matter, involved in almost every biological process in the body.

• structural: red blood cells

• functional: lactase, breaking down and transporting

limiting amino acid

the amino acid in an incomplete protein that is present in the least amount relative to the requirement for that amino acid

• lysine is the limiting amino acid in cereal grains (not enough)

complete protein

contails all essential amino acids in amounts needed to support body

• derived from animals

incomplete protein

are deficient in one or more essential amino acids

• derived from plants

complementary proteins

a protein that is incomplete on its own but becomes complete when combined with another protein source with complimentary amino acid content

identify 4 functions of protein

summarize protein requirements and comment on the likelihood of a plant based diet providing sufficient protein (quality and quantity)

soy is a complete protein and is plant based: tofu, edame

identify some consequences of inadequate or excessive protein intake

too little protein= multiple nutrient deficiencies

too much protein= over 45% will cause nausea, weakness, diarrhea and death

define fat, its functions

• lipids= fat, oils, cholesterol, triglycerides

• not water soluble

• 1g of fat = 9kcal of energy

Functions

• concentrated energy source

• carries essential fatty acids, fat soluble vitamins (D,E,A,K)

• flavour, fullness

• cell membranes, vitamin D, sex hormones

what’s the difference between triglycerides, saturated, and unsaturated fat

triglycerides

• glycerol + 3 fatty acids (saturated or unsaturated)

• used by cells for energy and tissue maintenance

• most of our fat intake

saturated

• solid at room temp, found in animal products

• carbon atoms attached to as many hydrogen atoms as possible

unsaturated

• fewer than max hydrogens

• at least one double bond (monosaturated)

• more than 1 double bond (polyunsaturated)

• liquid at room temp

what are two polyunsaturated fats

linoleic acid (omega6) alpha-linolenic acid (omega3)

identify the AMDR’s for carbohydrate, protein, and fat for adults and children 1-3 years of age

adults: 20-35% of total kcal

children 1-3 years: 30-40% of total kcal

use those values to asses dietary intakes

higher fat intake associated with LOWER risk of mortality whereas carbohydrate intake associated with HIGHER risk of mortality