NUTR 202: EXAM 1 (Krueger)

Moderation

Avoiding overconsumption of any food or food group; Focus on portion sizes

Non-essential nutrient

Body can make in adequate amounts

Empty calories

Calories that have little or no nutrient content; Some foods that are energy dense may also be considered empty calories (EX: Sodas, alcohol, junk food)

Which nutrients contain energy?

Carbohydrates, Lipids (fats), and protein

Phytochemicals

Chemical compounds in plants that have various effects on body functions; Play an important role in health; "Superfoods"; Are not classified as nutrients

Mechanical Digestion

Chewing, grinding, mixing and peristalsis (Peristalsis: wavelike muscular movements); Movement of food through GI tract

Sphincters

Circular muscles that separate organs of GI tract; "One way doors"; Prevent food from flowing backwards; Complications associated with improper function include heartburn and vomiting

Synbiotic

Combination of probiotics and prebiotics; These are generally used with gut diseases or conditions (irritable bowel disease & celiac's disease); Mostly found in supplement form

Hormones (20 different chemical messengers)

Control movement of the stomach and secretion of HCl; Communicate with the pancreas, liver, gallbladder, small intestine, and the rest of the body

Absorption

Cross lining of intestine to enter body - moves nutrients from GI tract to circulatory system

Hydrochloric acid (HCl) function

Denatures proteins; Liquefies foods; Activates the enzymes pepsin and lingual lipase; Helps prepare iron for absorption

Water-soluble vitamins

Dissolves in water; NOT stored in body- excreted through urine

Fat-Soluble Vitamins

Does NOT dissolve in water; Can be stored in the body for long periods of time; Does NOT need to be consumed daily

Variety

Eating different types of food within each food group

Energy Dense

Foods are higher in energy but low in weight or volume; Typically have more calories and less nutrients (vitamins/minerals); (EX: Fatty foods like french fries)

What are the primary monosaccharides found in foods?

Glucose, Fructose, and Galactose

What is the role of glucagon in regulating blood glucose levels?

Glycogen is released from the liver when needed again and broken down by glucagon for use, triggers gluconeogenesis

Examine diseases that are strongly linked to nutrition, which of these diseases are the top leading causes of death in the U.S.? (graph on the Powerpoint slide, which is the biggest?)

Heart Disease, Cancer, and Diabetes

What is the most common/primary cause of peptic ulcers?

Heliobacter pylori or H. pylori

Lactose intolerance

Inability to break down lactose (the sugar found in dairy products) because of a lack of the enzyme lactase; Caused by genetic ethnicity (African Americans and Asians are more likely than Caucasians to have this condition), surgery, or medication

Undernutrition

Inadequate amounts of specific nutrients

Balance

Incorporating foods from all food groups into your daily plans; Balancing calories consumed with calories expended during physical activity

What is the role of insulin in regulating blood glucose levels?

Insulin signals when energy needs are met by glucose, and signals to store excess glucose as glycogen in the liver and muscles; Once the liver stores its maximum amount of glycogen, the rest is stored as fat

Celiac Disease

Intolerance to gluten that results in autoimmune response; Flattens inside of intestinal wall; Reduces ability to absorb some nutrients; Treatment: Eliminate sources of gluten from diet (wheat, barley, rye, and some oats)

Pepsinogen

Is a proenzyme (inactive) that is converted to an active form called pepsin by stomach acid

Intrinsic factor function

Is essential for the absorption of vitamin B12

Chronic Disease Risk Reduction Intake (CDRR)

Level above which intake reduction is expected to reduce chronic disease risk within an apparently healthy population; Specifically for sodium and potassium

Probiotic

Live microorganisms that can have a beneficial effect on health (EX: Yogurt, Miso Soup)

Constipation

Makes having a bowel movement difficult (fewer than three times per week); Caused by low fiber, not enough exercise, dehydration, ignoring the urger to defecate, or disease

Type 1 Diabetes Mellitus

Most often diagnosed in children or adolescents; Pancreas is unable to produce insulin; Thought to be an autoimmune diseases

Digestion

Move food through the GI tract; Break down food into smaller compounds; Primary site is in the small intestine; Chemical & Mechanical Digestion

Essential nutrient

Must be acquired by diet

Prebiotic

Non-digestible carbohydrate sources used to support metabolism of microbes in large intestine (EX: Bananas, Oatmeal)

Nutrient Density

Nutrient content of food relative to its calorie; Foods provide more nutrients per kilocalorie (serving) than less nutrient-dense (EX: fruits & vegetables)

Daily Values

Nutrient standards used on food labels; The percentage of the daily allowance of that nutrient that the food contains; Based on the 2000 cal/day guideline; Can be used to determine if nutrient is "high" or "low" in food product: - 5% or less = low - 20% or more = high

Micronutrient

Nutrients that don't provide energy, but do assist with regulating body processes and providing structure; Vitamins and Minerals

Macronutrient

Nutrients that provide energy; Carbohydrates, Fat, Protein, and water

What can happen if a person is under the state of being both under and overnourished?

Person may be overweight due to an excess of nutrients, but their diet may not include foods rich in vitamin D, causes them to be undernourished as well

Gastroesophageal reflux disease (GERD)

Produces pain in the chest when stomach acid refluxes back into the esophagus (also known as heartburn); Caused by being overweight, pregnancy, hiatal hernia (part of the stomach pushing on the esophagus), or diet

Protein

Promotes growth and maintenance

Mucus function

Protects the lining of the stomach from HCl

What are 3 broad functions of nutrients?

Provide energy, contribute to body structure, and/or regulate chemical processes in the body

Lipids

Provides energy, stores energy

Carbohydrates

Provides function

Vitamins

Regulate biochemical reactions; Antioxidants

Minerals

Regulate biochemical reactions; Provide structure

Calorie

Scientific unit used to measure energy; the calories used to measure food energy are actually kilocalories (kcal)

Chemical Digestion

Secretions and enzymes; Breakdown of larger compounds into smaller units for absorption

Pre-diabetes

State of impaired glucose tolerance leading to elevated blood glucose: Left untreated, can progress to diabetes

Nutrition

Study of the interaction between nutrients, the body's function and health

What are the primary disaccharides found in foods?

Sucrose (fructose- glucose), Maltose (glucose-glucose), and Lactose (glucose- galactose)

Adequate Intake (AI)

The value assigned to a nutrient if some scientific evidence is available, but not quite enough to establish a recommendation with certainty

Estimated Average Requirement (EAR)

The value assigned to a nutrient that would meet the needs of 50% of the people of a specific age or life stage and gender

Overnutrition

Too much of a specific nutrient

Gestational Diabetes Mellitus (GDM)

Type of diabetes that occurs in some women during pregnancy; Resolves after pregnancy

List differences between the old nutrition facts label and the updated nutrition facts

- Added sugars - Serving size and calories in larger, bold font - Vitamin D and potassium

Calculate the total calories in a food item using the macronutrient composition of that food (i.e. how can you calculate calories from fat, carbohydrates, and protein)

- Carbohydrate = # of grams x 4 kcal - Lipids (fats) = # of grams x 9 kcal - Protein = # of grams x 4 kcal

Identify the components of the small intestine. In what portion(s) of the small intestine does most absorption occur?

- Duodenum - Jejunum (where most digestion and absorption occurs) - Ileum

What are the 3 basic types of label claims allowed on food products?

- Health claims - Nutrient content claims - Structure/Function claims

What are the locations of each of the 3 primary sphincters involved in digestion?

- Lower esophageal sphincter (LES) - Pyloric Sphincter - Illeocecal Valve

What are the 5 gastric secretions?

- Mucus - Hydrochloric acid (HCl) - Intrinsic factor - Pepsinogen - Hormones (20 different chemical messengers)

Identify factors that influence food choices (cost, culture, etc.)

- Taste - Environment - Culture and Tradition - Family - Finances - Convenience - The media - Age - Health issues

How to calculate % Daily values

1) Determine total daily value of the nutrient 2) Calculate based on the amount in the food, what percentage of the total daily allowance one serving of the food is

Digestion process

1) Mechanical digestion in mouth (chewing, swallowing) 2) Chemical digestion in mouth (saliva lubricates food, enzyme salivary malaise released, bolus formed) 3) Mechanical digestion in stomach (food mixes with gastric secretions, food liquifies into chyme) 4) Chemical digestion in stomach (entrance of food stimulates gastric juice production [Hydrochloric acid, mucus, pepsin, and gastrin]) 5) Food leaves stomach, passes through pyloric sphincter, into small intestine 6) 3 mL of chyme squirted in intervals into small intestine 7) Villi and micro villi facilitate absorption in small intestine 8) Undigested food moves through illeocecal valve into large intestine 9) Large intestine absorbs water and sodium and prepares waste for defecation

What are DRIs?

A set of dietary reference standards (called RDAs) for specific nutrients (i.e. calories, protein, vitamins A, D, C, etc.)

Nutrient

A substance that the body requires for energy, regulation of body processes and structure

Type 2 Diabetes Mellitus

Accounts for more than 90% of all cases of diabetes mellitus; Cells are insulin resistant; Typically over age 40 and overweight or obese when diagnosed; Increasing numbers of diagnosis at younger ages

Tolerable Upper Intake Level (UL)

The highest level of daily nutrient intake that poses little risk of adverse health effects to healthy individuals in a specific age or gender group; As intake increases about UL, the potential risk for adverse health effects goes up as well

Recommended Daily Allowance (RDA)

The recommended intake required to meet the daily nutrient needs for 97-98% of all individuals in a given age or gender group; Based on the EAR of that nutrient; Foundation of the DRI

What is the goal of the DRIs?

Used to assess and improve the nutritional status of Americans; Interpret food consumption records of populations; Establish standards for food assistance programs and plans school menus; To establish guidelines for nutrition labeling; EAR, RDA, AI, UL, CRRD