Human Nutrition Exam 1 (Chapters 1-4)

the scientific study of nutrients and how the body uses them and the study of human behaviors related to food and eating. Has foundations in Biology, Chemistry, & Physiology

Nutrition

The usual pattern of food choices - combination of all the foods/beverages consumed

Diet

(in both solid and liquid forms) products derived from plants and/or animals that can be taken into the body/consumed and yield energy & nutrients

Food

Chemicals necessary for proper body functioning used by the body to provide energy, structural materials and regulating agents to support growth, maintenance, and repair of tissues. May be organic or inorganic. 6 classes.

Nutrient

indispensable nutrients; nutrients a person must obtain from food because the body cannot make a sufficient quantity for itself in order to meet psychological needs. Lack causes deficiency disease.

Essential Nutrient

The amounts of various substances in food needed by an organism to sustain healthy life

Nutrient Requirement

a substance found in certain plants which is believed to be beneficial to human health and help prevent various diseases

Phytonutrient

any of various biologically active compounds found in plants

Phytochemical

foods that contain bioactive components that provide health benefits beyond their nutrient contributions

Functional Foods

o Carbohydrates

o Lipids/Fats

o Proteins

o Vitamins

o Minerals

o Water

6 classes of nutrients

water

What makes up the largest proportion of the body?

the building blocks for body tissues, maintenance and repair + energy to fuel our bodies (need large amounts)

Macronutrient

cofactors (minerals) and coenzymes (vitamins)

(need small amounts)

Micronutrient

carbs, fats, proteins

Macronutrients

vitamins, minerals

Micronutrients

consisting of carbon-based compounds

Organic

consisting of non-carbon-based compounds such as metals or gases

Inorganic

Calories

How is food energy is measured?

Macronutrients (carbs, fats and proteins)

Which of the six classes of nutrients can yield energy when metabolized in the body?

Micronutrients (vitamins and minerals) & water

Which classes cannot yield energy when metabolized?

alcohol provides energy, but has no nutritional value

What non-nutrient beverage also provides energy?

fats, proteins, and carbs

Energy yielding nutrients

alcohol

Non-nutrients

fats: 9kcal/gram

proteins and carbs: 4kcal/gram

calories per gram of energy yielding nutrients

alcohol: 7kcal/gram

calories per gram of non-nutrients

fruits

vegetables

grains

protein foods

dairy/milk products

Food groups:

discretionary calories

Non-food group foods:

smallest amount of a nutrient that maintains a defined level of nutritional health

Nutrient requirement:

Lack of nutrient or nutrients, can cause chronic diseases EXAMPLE: lack of iron can cause anemia

Nutrient deficiency:

occurs when an excess amount of a nutrient does harm to organ(s)

Nutrient toxicity:

Recommended Dietary Allowances

Standards for recommended daily intake of several nutrients

RDAs:

98% of population (2 SD) is too high for many people, but too low for 2%

% of population RDA applies to & why:

Recommendations apply to healthy people

Who is the RDA recommended for?

The may apply to sick people, but they will need adjustments

Can the RDA apply to sick people?

ranges of carbs, fat, and protein intakes that provide adequate amounts of vitamins and minerals (Protein 10%-35%, Fat 20%-35% Carbohydrates: 45%-65%)

Acceptable AMDR:

Can reduce the risk of developing certain chronic diseases related to diet--such as, heart disease and type 2 diabetes

Benefits of AMDR:

diseases that last a short amount of time, comes on rapidly, and is accompanied by distinct symptomsis

Acute diseases:

diseases that last three months or more, generally cannot be prevented by vaccines or cured by medication, nor do they just disappear

Chronic diseases:

Characteristics that increase a person's chances of developing a disease

Risk factor:

the person with one risk factor is less likely to develop disease while the person with five risk factors is much more likely to develop disease

1 RF vs 5 RFs:

o What motivates author/seller? (aka money intent or health benefit)

o Who is the source?

o What is the source?

What are some questions you need to ask when you read health and nutrition related information in the media?

quick and easy solution

too good to be true

scare tactic

attack on scientist

testimonials

vague sources

What are some red-flags to look for that might be an indication that the information or claims for a product being sold are unreliable?

Adequacy

Balance

Control of Calories

Moderation

Variety

What are the principles of diet planning?

must meet the specific needs of the individual in order to supply the nutrients our body needs without doing harm to the body or over/under supplying specific nutrients

Why are they important?

fruits

vegetables

grains

protein foods

milk and milk products

oils

discretionary calories

What are the food groups?

fruits: oranges, bananas, strawberries

vegetables: carrots, cucumbers, peppers

grains: bread, oatmeal

protein foods: steak, pork, bacon

milk and milk products: milk, cheese, butter

oils: peanut oil, vegetable oil, coconut oil

discretionary calories: calories you can use on anything

What are some common foods in each food group?

it is important to count calories so that we know whether or not we are providing our bodies with the correct amount of calories as well as nutrients to remain healthy

Why is control of calories important?

gain weight

What will happen if you consume more calories than your body needs?

lose weight

What will happen if you consume less calories than your body needs?

nutrients provided by a food relative to the calories/energy in food

o Nutrient density:

amount of energy provided relative to the weight of the food

Energy density:

fruit

eggs

fat-free or low-fat dairy

whole grains

Examples of ND Foods:

donut

soda

Less ND:

strawberries

milk

More ND:

Foods that consist mostly of carbs and fats with little nutrient content

(there are a lot of calories)

What is an empty calorie food?

excess calories to enjoy once your required nutrient needs are met, or any foods you choose (don't have to be unhealthy)

Discretionary calories:

pastries

ice cream

cakes

sugar

salad dressings

Discretionary calorie foods:

- follow a healthy eating pattern across the lifespan

- focus on variety, nutrient density, and amount

- limit calories from added sugars & saturated fats

- reduce sodium intake shift to healthier food & beverage choices

- support healthy eating patterns for all

What are the Dietary Guidelines for Americans?

Americans ages 2 years and older

Who are the Dietary guidelines for?

These guidelines apply to those who are at increased risk of or already have chronic diseases

Do the guidelines apply only to healthy people or also to people with chronic diseases?

- to help attain and maintain a healthy weight

- reduce risk/improve management of chronic diseases

- promote overall health

What is the overall purpose (aim) of the Dietary Guidelines?

A representation of the daily recommended portions of each food group

What is the MyPlate Icon?

To encourage a healthy diet

Why was the MyPlate icon created?

fruits, vegetables, protein foods, grains, and dairy

What food groups are on the MyPlate icon?

- ½ of the plate is for fruits and veggies (more veggies)

- ½ of the plate is for grains and protein (more grains)

- A glass of milk is placed off to the side

How are the food groups on the MyPlate icon proportioned?

information located on a package of food that contains a variety of information regarding the nutritional value of the food

What is a food label. Know how to read/interpret the Nutrition Facts section of a food label?

- serving size/number of servings per container

- calorie information and quantity of nutrients per serving

- quantities of nutrients as % daily values

- daily values reminder for selected nutrients

- calories per gram reminder

- ingredients in descending order of predominance by weight

What information is provided on a food label?

peanuts/tree nuts

milk products

soy

wheat

eggs

fish/shellfish

Common food allergens:

- mouth (tongue and salivary glands)

- esophagus

- stomach

- small intestine (duodenum, jejunum, ileum)

- large intestine

- rectum

- anus

Sequence of organs of the gi tract from beginning to end

liver, gallbladder, pancreas

Accessory organs of the GI tract

a process of transformation where solid and liquid foods are broken down into individual nutrient molecules that the body can use

What is digestion?

Mechanical and Chemical

What are the two types of digestion that occur in the gi tract?

refers to the physical treatments that food undergoes while it is in the intestinal tract

Mechanical digestion:

the breakdown of large nutrient molecules in food into smaller components, primarily by the action of stomach acid and various enzymes

Chemical digestion:

Saliva & Gastric Juices

What are some fluids that are secreted in the gi tract to aid digestion?

the uptake of nutrients from the gi tract by cells of the gi tract (enterocytes)

What is absorption?

nutrients & water

What is being absorbed in the GI tract?

the eliminations of waste and residual products of metabolism from the body

What is excretion?

fiber (undigestible) & unused nutrients

What is being excreted?

hollow space through which food and fluids can pass (digestive tract)

What is the lumen?

food is digested and nutrients are absorbed

What happens in the lumen?

nourish the body, provide immunity against intestinal diseases and foreign invaders, process most of what is consumes, and deal with toxins/poisons

What is the purpose of the GI tract?

it's a long tube-like structure

What is the shape of the GI tract?

Flexible muscles, and semi-permeable (can absorb nutrients, excrete enzymes, etc.)

Are the muscles of the gi tract flexible or rigid?

6 circular muscles surrounding sections of the GI tract that differentiate one section from another

What are sphincters?

periodically open and close to control the pace of movement of the GI tract components

What do sphincters do?

Lower Esophageal Sphincter: at bottom of esophagus, entrance to stomach (also known as the cardiac sphincter)

Pyloric Sphincter: where bolus leaves stomach

The lower esophageal sphincter and the pyloric sphincter are two important sphincters whose functioning can impact a person's comfort level after eating. What is their role in the gi system?

The appendix acts as a reserve for "good" bacteria. During a time of illness "good" bacteria is killed off and the appendix is able to help re-colonize the lower intestinal tract.

What role does the appendix play?

Digestive & Immune

To which body 'system' does the appendix belong? (gi, vascular, neurologic, immune, endocrine, etc.)

the "ball" of food formed in the mouth that travels down the esophagus to be broken down in the stomach

What is a bolus?

the acidic liquid found in the stomach

What is chyme?

In the stomach; food enters stomach as bolus and leaves as chyme

When/where does food change from a bolus to chyme?

rhythmic contractions created by circular and longitudinal muscles working together to move food along the GI tract contents

What is peristalsis?

promotes contact with absorptive cells and causes segmentation to mix chyme

Why is peristalsis important?

the stretching and contracting of the muscles of the GI tract

What is motility?

keeps food moving through the GI tract, faster speeds up movement

Why is motility important?

speed up

Does increasing motility speed up or slow down gi tract contents?

slow down

Does decreasing motility speed up or slow down gi tract contents?

secretes various but distinct fluids (secretions)

The Gi tract

has a specific purpose

Each part of the GI tract