NFS 1110 Exam 1 Study Materials - LSU

Enriched Grains

Grains with Thiamin, Riboflavin, Niacin, Iron and Folic Acid added back

Macronutrients

Yield Energy

Carbs, Proteins, Water and Fats

Micronutrients

Convert macro to energy

Easily Destroyed

Vitamins and Minerals

Organic Nutrients

Carbon bonded to Hydrogen

Protein, Carbs, Fats and Vitamins

Inorganic Nutrients

Minerals and Water

Carbs and Proteins

4 kcal/g

Fats

9 kcal/g

Processed Foods

>5 Ingredients

Requires Heating or Cooking

Added Preservatives

Changed from natural state

Moderation

Limiting portion size and choosing nutrient dense food

Nutrigenomics

Study of how diet affects genes and how genes affect intake

Epidemioloy

Observational Studies

Finds patterns and correlations

Dietary Reference Intakes (DRI)

Recommendations for energy and nutrients

Accounts for diff genders and life stages

Expands on RDAs

Goals: Prevent nutrient deficiencies

Promote healthy eating

Reduce chronic disease

Estimated Average Requirement (EAR)

Set of DRIs

Meet needs of 50% of population

Requires measurable indicators

Recommended Dietary Allowances (RDA)

Set of DRIs

Original U.S. Diet guidelines

Meet needs of 97-98% population

First published in 1940s

Recommends spec amounts of nutrients

Adequate Intakes (AI)

Set of DRIs

Used when insufficient scientific evidence for EAR

Guide for individual intake

Tolerable Upper Intake Levels (UL)

Set of DRIs

Max. level of daily intake

Commonly exceeded when using dietary supplements

Not toxic amount

Estimated Energy Requirements (EER)

Calculate kcals needed to maintain weight

Acceptable Macronutrient Distribution Ranges (AMDR)

Proportions of macros needed

Ex: 10-35% kcal needed from fat

MyPlate

USDA Developed

Half plate fruits and vegs and half plate protein and grains with dairy included

Oils included and recommended in teaspoons

Recommends a min of 150 min of activity a week

Food Labels

Based on 2000 cal diet

Includes Vitamin A and C, calcium and iron

May overestimate but never underestimates

<5% means low in nutrient

>20% means high in nutrient

Standard Label

Label for Supplements

Health Claims

FDA Reviewed

Relationship between food and risk of disease

Vitamin A does not reduce risk of cataracts

Vitamin C does not reduce cold/flu

"Qualified"=Accompanied by statement of explanation

Structure/Function Claims

Not FDA Approved

Role of food/nutrient in maintaining normal function/structure

Can be found on Labels

"Healthy" Claims

Low in at least one of following: fat, sat fat, sodium or cholesterol

Choice (Exchange) Lists

First used for Diabetes

Groups according to macro and energy content

3 Main Categories: Meat, Carbs and Fats

Used for weight loss/healthy diet

Foods in same group have similar kcal content

24 Hour Recall

Most Common Nutritional Assessment

Client could forget or lie

Repeated increases accuracy

Food Diary

Record of Everything Eaten

Should include one weekend day

Frequency Questionare

Most accurate when assessing nutritional status

Person estimates freq of food

Nutritional Health of Population

Monitored by comparisons in food intake and health trends

Endosperm

Largest part of grain kernel

Mainly starch with some protein

Bran Layers

Mostly fiber

Outermost

Germ

Base of kernel

Oil and Vitamin E

Refined Grains

Removes germ and bran

Enriched with thiamin, riboflavin, niacin, iron and folate

Missing important nurtrients

Monosaccharides

Glucose, fructose and galactose

Simple Carbs

Disaccharides

Sucrose (Glu+Fru)

Maltose (Glu+Glu)

Lactose (Glu+Gal)

Simple Carbs

Oligosaccharides

Chains of 3 to 10

Complex carbs

Polysaccharides

Long chains of monosacc

Glycogen, Starch, Fiber

Complex carbs

Glycogen

Storage of Carbs

Created and stored in liver and muscles

Raises blood glucose

Highly Branched Chains

Starch

Storage of Carbs in Plants

Fiber

Classified by solubility in water

Not absorbed or digested by body

Energy Source for GI Flora

Excess=decreased nutrient absorption

Effects of Fiber on Cholesterol

Binds chol and bile acids in GI Tract

Blocks re absorption of bile acids

Inhibits chol synthesis in liver

Carbs in Body

Brain relies almost only on glu for energy

All digestible carbs break down to glucose

Glycemic Response

how quickly and high blood glucose level rise after intake

Cereals and Grains

Best source of complex carbs

Glycemic Index

Ranking how food affects glycemic response

Glycemic load

how much glucose in food

ex: Carrots have high index but low load

Diabetes

Blood glucose levels constantly above normal

(Hyperglycemia)

Causes blindness, kidney failure and heart disease

Damage to small and large blood vessels

Risk of infections

Hypoglycemia

Blood glucose levels below normal

Pancreas

Secretes insulin for uptake and storage of glucose

Secretes glucagon for breakdown of glycogen into glucose

Insulin

Lowers blood glucose levels

Glucose

Excess is stored as glycogen in muscles and liver

When depleted, stored glycogen used then gluconeogenesis

Catabolized (broken down) to generate energy thru glycolysis and citric acid cycle

Cell Respiration

Break down of glucose to form ATP

4 Stages: Glycolysis, Formation of Acetyl-CoA, Citric A Cycle and Electron Transport

Glycolysis

Anaerobic process in cytosol

Glucose broken down into 2 pyruvates, ATP and electrons

Pyruvate is broken down into more ATP or back into glucose thru gluconeogenesis

Acetyl-CoA Formation

Aerobic metabolism in mitochondrion

Pyruvate forms ATP when oxygen available

Removing 1 carbon from each pyruvate

2 carbons and CoA form Acetyl-CoA

Release of electrons

Citric Acid Cycle

Aerobic in Mitochondrion

Release of 4 CO2 and electrons

Some ATP produced

Electron Transport Chain

Aerobic in Mitochondrion

Most ATP produced

Release of energy from electrons

Energy pumps H ion to convert ADP to ATP

Electrons combined with H and O form water

Gluconeogenesis

2 pyruvates into glucose

Occurs in liver and kidney cells

Requires energy

Uses glucogenic amino acids

For immediate glucose needs

Uses up protein that is needed for other functions

Ketogenesis

Formation of Ketones

Conserves oxaloactate

Ketogenic AA break down to form Acetyl-CoA

Acetyl-CoA cannot be made to glucose

Forms ATP, urine and accumulation in blood

Ketones fuels brain but carbs are preferred

Type 1 Diabetes

Insulin is no longer made

Autoimmune disease: immune system destroys pancreatic cells that secrete insulin

Type 2 Diabetes

Insulin present but cells don't respond

Reactive Hypogylcemia

Over secretion of insulin from carb intake

Fasting Hypoglycemis

Over secretion not related to food intake

Dental Carries

Bacteria in mouth form plaque colonies

Bacteria metabolize carbs in mouth and create acid that dissolves enamel

Colon Cancer

Decreased with high fiber intake

Non-Nutritive Sweeteners (NNS)

"artificial" "alternative"

no and low cal sweeteners

reduce dental carries

increased appetite

decreased beneficial GI flora

Saccharin

Sweet n Low (Pink)

300 x sweeter than sucrose

5mg/kg

Aspartame

Equal (Blue)

Cannot be used by those with PKU

can't breakdown phenylalanine

composed of 2 AA: aspartic acid and phenyl.

found in sodas

50 mg/kg

Sucralose

Splenda (Yellow)

5 mg/kg

Monk Fruit Extract

gras status; blend

Acesulfame

Sunette or Sweet One

15 mg/kg

Cyclamate

Banned in U.S.

Rebianna

Truvia

Stevia plant leaf

4 mg/kg

Neotame

Same AA as aspartame but heat stable

Safe for PKU

18 mg/kg

Sugar Alcohols

Structurally similar to dietary sugars

less energy, incompletely absorbed

Doesn't promote tooth decay

Sugar-free foods

GI side effects (diarrhea)

less cal/g than sugar