Cultural Influences on Nutrition and Digestive Health

Culture

Culture refers to the shared beliefs, values, customs, behaviors, and artifacts that members of a society use to cope with their world and with one another.

Cultural Biases

Cultural biases are preconceived notions or preferences for one's own culture over others, which can lead to misunderstandings or unfair judgments about other cultures' dietary practices.

Cultural Competence

Cultural competence is the ability to understand, appreciate, and interact effectively with people from cultures or belief systems different from one's own.

Cultural Humility

Cultural humility is a lifelong process of self-reflection and self-critique to recognize one's own cultural biases and to approach others with openness and respect, rather than assuming superiority.

Cultural Competemility

Cultural competemility combines cultural competence and cultural humility, emphasizing both the knowledge and skills to work effectively across cultures and the humility to recognize the limits of one's understanding.

Awareness (Cultural Competence)

Recognizing one's own cultural biases and understanding how they influence interactions with others.

Skill (Cultural Competence)

Developing the ability to effectively communicate and interact with people from different cultures.

Knowledge (Cultural Competence)

Learning about other cultures, including their dietary practices, beliefs, and values.

Encounters (Cultural Competence)

Engaging in meaningful interactions with individuals from diverse cultural backgrounds to gain firsthand experience.

Desire (Cultural Competence)

Having the motivation and willingness to learn about and respect other cultures.

Food Label Regulation

The Food and Drug Administration (FDA) regulates food labels and their claims in the United States.

Required Information on Food Labels

1. Statement of Identity (what the product is), 2. Net Quantity of Contents (amount of product), 3. Ingredient List, 4. Nutrition Facts Panel.

Ingredient List

Ingredients are listed in descending order by weight, from the most to the least.

Daily Values (DVs)

Daily Values are reference amounts of nutrients to consume or not exceed daily, based on a 2,000-calorie diet.

Nutrients of Concern

These are nutrients that are often under consumed or overconsumed and are linked to public health concerns. Fiber, Vitamin D, Potassium, Calcium

Fiber (Nutrients of Concern)

A type of carbohydrate that aids digestion and helps prevent chronic diseases.

Vitamin D (Nutrients of Concern)

A fat-soluble vitamin important for bone health and immune function.

Potassium (Nutrients of Concern)

An essential mineral that helps regulate fluid balance, muscle contractions, and nerve signals.

Calcium (Nutrients of Concern)

A mineral crucial for bone health and muscle function.

Nutrient Content Claims

Claims that describe the level of a nutrient in a food (e.g., 'high in fiber' or 'low in sodium').

Are Nutrient Content Claims regulated by the FDA

Yes, nutrient content claims are regulated by the FDA.

Health Claims

Claims that describe a relationship between a food or nutrient and a reduced risk of a disease (e.g., 'calcium may reduce the risk of osteoporosis').

Are Health Claims regulated by the FDA

Yes, health claims are regulated by the FDA.

Structure and Function Claims

Claims that describe how a nutrient or dietary ingredient affects the structure or function of the body (e.g., 'calcium builds strong bones').

Are Structure and Function Claims regulated by the FDA?

Yes, but they are not pre-approved by the FDA. The manufacturer is responsible for ensuring they are truthful and not misleading.

Standards of Identity

FDA regulations that define what a food product must contain to be marketed under a certain name (e.g., "mayonnaise" must contain eggs and oil).

Natural

The FDA defines "natural" as containing no artificial or synthetic ingredients, but this term is not strictly regulated.

Required information on a Dietary Supplement Label

1. Statement of Identity (e.g., "Vitamin C Supplement"), 2. Net Quantity of Contents, 3. Nutrition Facts Panel, 4. Ingredient List, 5. Directions for Use, 6. Supplement Facts Panel.

Are dietary supplements intended to treat, diagnose, cure, or alleviate effects of diseases

No, dietary supplements are not intended to treat, diagnose, cure, or alleviate diseases. They are meant to supplement the diet.

Are structure and function claims permitted on dietary supplements?

Yes, structure and function claims are permitted, but they must include a disclaimer stating that the FDA has not evaluated the claim.

Organically Produced Food Definition

Food produced without synthetic pesticides, fertilizers, genetically modified organisms (GMOs), or irradiation.

100% Organic (Organic Labeling Category)

Contains only organically produced ingredients (excluding water and salt). Can use the USDA Organic Seal.

Organic (Organic Labeling Category)

Contains at least 95% organic ingredients. Can use the USDA Organic Seal.

Made with organic ingredients (Organic Labeling Category)

Contains at least 70% organic ingredients. Cannot use the USDA Organic Seal but can list organic ingredients.

Difference between organically-grown and conventionally-grown crops

Organically-grown crops are produced without synthetic pesticides, fertilizers, or GMOs, while conventionally-grown crops may use these methods.

Primary roles of the digestive system

1. Digestion: Breaking down food into smaller components. 2. Absorption: Transporting nutrients into the bloodstream or lymphatic system. 3. Elimination: Removing waste products from the body.

Definition of Digestion

The process of breaking down food into smaller, absorbable components through mechanical and chemical processes.

Nutrients digested by enzymes

Carbohydrates, proteins, and fats.

Nutrient generated from starch breakdown

Glucose.

Nutrient generated from protein breakdown

Amino acids.

Nutrients generated from triglyceride breakdown

Fatty acids and glycerol.

Definition of Absorption

The process by which nutrients are taken up from the digestive tract into the bloodstream or lymphatic system.

Nutrients absorbed by the circulatory system

Water-soluble nutrients (e.g., glucose, amino acids).

Type of vein used to absorb nutrients

The hepatic portal vein.

Nutrients absorbed by the lymphatic system

Fat-soluble nutrients (e.g., fatty acids, fat-soluble vitamins).

Vessels used to absorb fat-soluble nutrients

Lacteals.

Definition of the Gastrointestinal Tract

The continuous tube that runs from the mouth to the anus, responsible for digestion and absorption.

Organs of the gastrointestinal tract

Mouth, esophagus, stomach, small intestine, large intestine, and anus.

Definition of Accessory Organs

Organs that assist in digestion but are not part of the gastrointestinal tract.

Accessory organs involved in digestion and absorption

Salivary glands, liver, gallbladder, pancreas, teeth, and tongue.

Mucosa (Layer of the GI Tract Wall)

The innermost layer of the GI tract, responsible for secretion and absorption.

Lumen (Layer of the GI Tract Wall)

The hollow space within the GI tract where food passes.

Muscle layers of the GI tract

Longitudinal muscle, Circular muscle, Diagonal or oblique muscle (only in the stomach).

Definition of sphincters

Ring-like muscles that control the passage of food between different sections of the digestive tract.

What happens when the sphincters relax

They open, allowing food to pass.

What happens when the sphincters contract?

They close, preventing food from moving backward.

Mechanical digestion

Physical breakdown of food (e.g., chewing, churning in the stomach).

Chemical digestion

Breakdown of food using enzymes and acids (e.g., amylase breaking down carbohydrates).

Enzymes

Proteins that speed up chemical reactions in the body.

Amylase

Breaks down carbohydrates into simpler sugars.

What are the functions Pepsin, trypsin, and chymotrypsin

Break down proteins into amino acids.

Where does pepsin work in the body?

Works in the stomach.

Where do trypsin and chymotrypsin work in the body?

Work in the small intestine.

Lipase enzyme

Breaks down fats into fatty acids and glycerol.

Cephalic response

The initial phase of digestion triggered by the sight, smell, or thought of food, which stimulates saliva and gastric juice production.

Mechanical processing in the mouth

Chewing (mastication) breaks down food into smaller pieces.

Chemical processing in the mouth

Saliva contains enzymes (e.g., salivary amylase) that begin breaking down carbohydrates.

Bolus

A soft mass of chewed food ready to be swallowed.

Function of salivary glands

To produce saliva, which moistens food and begins chemical digestion.

Function of saliva

Moistens food for easier swallowing, contains enzymes (e.g., salivary amylase) that start carbohydrate digestion, and contains lysozyme, which has antibacterial properties.

Lysozyme (enzymes present in saliva)

An enzyme that kills bacteria.

Salivary amylase (enzymes present in saliva)

Breaks down carbohydrates into simpler sugars.

Lingual lipase (enzymes present in saliva)

Begins fat digestion.

Pharynx

Serves as a passageway for both food (digestive system) and air (respiratory system).

Function of the pharynx in digestion

It directs food from the mouth to the esophagus via swallowing.

What happens if food goes through the respiratory tract instead of the digestive tract, and what must be done to help that individual?:

This is called aspiration, and it can cause choking. The Heimlich maneuver may be needed to dislodge the food.

Five basic tastes

Sweet, sour, salty, bitter, and umami.

Olfaction

The sense of smell, which contributes to the perception of taste.

Anosmia

Loss of the sense of smell.

Hypogeusia

Reduced ability to taste.

Ageusia

Complete loss of taste.

Causes of smell disorders

Infections, head injuries, or neurological conditions.

Causes of taste disorders

Infections, medications, or damage to taste buds.

Function of the esophagus in digestion

To transport food from the mouth to the stomach via peristalsis.

Peristalsis

Wave-like muscle contractions that move food through the digestive tract.

Functions of sphincters in digestion

They control the passage of food between different sections of the digestive tract.

What is/are the function(s) of the stomach in digestion?

Stores food temporarily.

Mixes food with gastric juices to form chyme.

Begins protein digestion.

Chyme

A semi-liquid mixture of partially digested food and gastric juices.

Why is hydrochloric acid important to digestion of food?

Activates pepsinogen into pepsin and kills bacteria in food.

Pepsinogen

An inactive enzyme secreted by the stomach that is converted into pepsin.

Pepsin

An enzyme that breaks down proteins into smaller peptides.

Mucous cell (gastric glands of the stomach)

Secretes mucus to protect the stomach lining from acid.

Parietal cell (gastric glands of the stomach)

Secretes hydrochloric acid and intrinsic factor.

Chief cell (gastric glands of the stomach)

Secretes pepsinogen.

G Cell (gastric glands of the stomach)

Secretes gastrin, a hormone that stimulates acid production.

How does pepsin function as an enzyme in the stomach?

It breaks down proteins into smaller peptides.

Why do stomach emptying rates vary?

Depending on the type of food (e.g., fats slow emptying, while liquids empty faster).

Dumping syndrome

A condition where food moves too quickly from the stomach to the small intestine, causing nausea, cramping, and diarrhea.

What is the function of the gastrin hormone?

Stimulates the secretion of gastric acid and promotes stomach motility.

Small intestine function

It completes digestion and absorbs most nutrients.