nutrition

List essential nutrients that cannot manufacture or inadequate amounts

1. amino acids, certain fatty acids, most vitamins, minerals, water, some carbohydrates.

How does the body use proteins

1. collagen provides strength connective tissue as well keratin in skin. 2.Actin and myosin makes muscle contract. Protein hormones regulate physiological processes. 3. proteins in the blood act as clotting factors transport molecules and buffers (limit change in ph). 4.Function as ion channels, carrier molecules and receptor molecules in the cell membrane. 5.antibodies lymphokines and complement are all proteins found in the immune system. 6.Source of energy same amount as derived from carbs. 7.excess proteins ingested body uses the energy from proteins to produce glycogen and fat molecules can be stored. 8.If protein intake is inadequate the synthesis and breakdown of proteins occur at the same time. recommended consumption 10-35% of total kilocalories.

what can break the bonds between glucose an molecules of starch and glycogen

1. enzymes 2.Enzymes can not breakdown Cellulose

The brain relies on what for a primary energy source

1. glucose, because of this the body carefully regulates blood glucose levels.

what are minerals

1. inorganic nutrients essential for normal metabolic functions. constitute 4-5% body weight, help with generating action potentials adding mechanical strength to bones and tees combine with organic molecules acting as coenzymes, buffers or regulators or osmotic pressure. Important minerals 2. Calcium-aids bone and teeth formation, blood clotting, muscle activity and nerve function. S-spontanouse ACP generation in neurons and tetany-dosage 1300 mg 3Chlorine-blood acid base balance, hydrochloric acid production in stomach-S-acid base imbalance RDA-2.3gb 4 iodine-thyroid hormone-production, maintenance normal metabolic rate.-S-goiter and decrease in normal metabolism-RDA 150ug. 5.iron-component of hemoglobin atp production in electron transport system-S-anemia, decreased oxygen transport, energy loss-RDA 18mg 6.magnesium-coenzyme constituent, bone formation muscle and nerve function-S increased nervous system irritability, vasodilation and arrhythimias-RDA-420 mg 7.phosphorus-bone and teeth formation, important in energy transfer ATP component of nucleic acids-S-loss of energy and cellular function-RDA-1250mg 8.potassium-muscle and nerve function-S-muscle weakness, abnormal EKG and alkaline urine-RDA-4.7g 9.sodium-osmotic pressure regulation nerve and muscle function-S-nausea vomiting exhaustion and dizzness-RDA-15.g*

what is complex protein

1. it is food that contains all nine essential amino acids in needed proportions, incomplete protein food does not. Animal complete, plants not. Complete proteins, red meat, fish, poultry, mil, cheese and eggs. Incomplete leafy green veg, grains, legumes (peas and beans.

What is included in carbohydrates

1. monosaccharides, disacharides and polysacchrides. 1.monosaccharides glucose and fructose. plants get energy from sunlight use that energy produce glucose. Glucose is found in vegetables, fruits, molasses, honey and syrup, fructose mostly fruits and berries. 2. disaccharide sucrose table sugar. sucrose consists a.one glucose and fructose joined together. Combination of glucose and fructose principal sources sugarcane and beets. Maltose is malt sugar derived from germinating cereals combination of two glucose molecule and one galactose molecule. 3.Complex carbohydrates are large polysaccharides composed of long chains of glucose. starch, glycogen and cellulose differ from one and another the arrangement of glucose molecules and the structure of chemical bonds holding them together. Starch is an energy storage molecule in plants found primarily in vegtables, fruits and grains.Glycogen is an energy storage molecule in animals located in muscle and the liver. Cellulose forms plant cell walls.

vitamins

1. organic molecule minute quantities in food essential to normal metabolism. 2. essential vitamins cannot be produced by the body only through diet. 3. must eat a variety of food to get the essential vitamins 4.Vitamin K produced by intestinal bacteria and some other are formed by provitamins which is a vitamin the body can assemble or modify into a functional vitamin. example beta carotenis can be modified to form vitamin A. 5.Other provitamins 7-dehydrocholesterol converted to D and tryptophan can be converted to niacin. 6.heat can destroy the chemical structure of a vitamin such as over cooked. 7.Most function as coenzymes, combine with enzymes to make them functional. 8.Vitamins critical for some of the chemical reactions involved in ATP are B2 and B, biotin. Folate and vitamin B12 are involved in nucleis acid synthesis. 9. Vitamins A,B1,B6,B12,C and Dare necessary for growth. K is necessary for synthesis or proteins involved in blood clotting. 10.Vitamins either fat-soluble or water. Fat-soluble one A,D,E and K are absorbed from the intestine along with lipids. Vitamins stored for a long time, can be toxic. Water soluble such a B and C are absorbed with water from the intestinal tract. remain in the body short time excreted in urine. Vitamins protect against rickets. 11. Over ingestion of vitamins can have harmful effects. Example Vitamin A cause bone and muscle pain and D can cause calcium deposits in the kidneys, heart and blood vessels and more than 2g C stomach inflammation and diarrhea.

what is the recommended consumption of lipids.

1.AMDR fats 20-35% adults ,25-35% children and adolescent, 4-18 30-35%, 30-35% children 2-3 years 2. saturated fats 10% of total kilocalories or lower. 3.dietary fats should come from polyunsaturated and monounsaturated fats.. 4. cholesterol 300 mg or less e.g(egg yolk). excess amounts of fats, especially saturated, trans and cholesterol contribute to heart disease. 5. the body can synethesize fats from carbs and protein. 6. Linoleic acid and alpha llinolenicacid essential because the body can not produce them must be ingested found, plant oils, canola and soybean.

daily values

1.appear on food labels based on 2000-kcal reference diet. approximates the weight maintenance postmenopausal women, women who exercise, teenage girls sedentary men . large labels additional information is listed based on daily intake of 2500 kcal adequate for men. to maintain weight nutrients should be no more than 100%

Nuttrients

1.chemicals provide energy building blocks new molecules 2.food not a nutrient is fiber 3.Six classifications nutrients 1.carbohydrates, lipids, proteins, vitamins, minerals, water 4. organic nutrients broken down individual sub units by enzymes digestion 1. carbohydrates, lipids, and proteins broken down further for energy Vitamins, minerals, water can be taken into the body without being broken down essential chemical reaction for life Trace elements only minute amounts.

Why are complex carbohydrates recommended

1.contain nutrients of vitamins and minerals and the slow rate of digestion absorption of complex carbs does not result in large increases and decreases in blood glucose levels, consuming large amounts of sugar will created a spike in glucose levels.

How are carbohydrates used in the body

1.during digestion polysaccharides and disaccharides split into monosaccharides than absorbed into the blood are converted to glucose by the liver.

daily values for

1.fats total less than 65g, saturated fats less than 20g and cholesterol less tha 300 mg association heart disease. Sodium less than 2400 mg association with high blood pressure.

Nutrition key points

1.gives us energy synthesize new molecules 2.process by which food is taken in used by the body 3. includes digestion, absorption,metabolism 4.study of food and drink

Excess glucose becomes what

1.glycogen. Glycogen is stored in muscle and in the liver and be rapidly converted back to glucose as energy is needed. Cells can only hold so much glycogen, additional ingested glucose ingested converts into fat for long term storage. another energy source sugars from deoxyribonucleic acide (DNA), ribonucleic acid (RNA) and ATP molecules. Sugars can combine with proteins and form glycoprotein, they function as receptor moleclues on the outer surface of a cell membrane.

What are proteins

1.important for structural maintenance and repair of the body. 2.are a chain of amino acids found most plant and animal products. 3. protein in the body constructed of 20 different kinds of amino acids that are two groups, essential and nonessential amino acids. AMDR for protein is 10-35% of total kilocalories

what are key elements with Cholesterol

1.is a molecule 2.is obtained by food or manufactured by the liver and tissues 3.is a component of the cell membrane 4.can be modified to form other molecules like bile salts(emulsify fats important fat digestion absorption)(lecithin found in bile also helps emulsify fats) and steroid hormones,(sex hormones, estrogen, progesterone, testosterone, which regulated reproductive system. 5.eicosanoids derived from fatty acids involved in inflammation, tissue repair, smooth muscle contraction other functions. 6. Phospholipids part of the cell membrane used to construct meylin sheathe around axons of nerve cells.

What effect does trans fatty acid have

1.it raises the concentration of high density lipoproteins and lower the concentration of high density lipoproteins in the blood, these changes are associated with cardio vascular disease. 2006 labels required to deal list of amounts of saturated trans fats. Cholesterol is 5% of the ingested lipids that include steroids and phospolipids. it is a steroid found in the brain, liver, egg yolks and whole milk butter and meats. lecithin is a phospholipid are a major component of cell membranes a good sour egg yolks.

AMDR acceptable macronutirient distribution range for carbs

45-65 % of total kilocalores.. Muscle is primarily protein use of energy can result in breakdown of muscle tissue. Extensive use of fats for energy can result in acidosis.

what does a typical diet in the united states consist of

50-60% carbohydrates 35-45% fats 10-15% proteins.

Kilocalories and calories energy body uses is stored within chemical bonds of certain nutrient

Calorie (uppercase) and kilocalorie are the same set apart from a regular calorie by the upercase C. usage of calorie lowercase many nutrition label incorrect. Common practice is calorie on labels when Calorie uppercase(kilocalorie) is the proper term.

Which organ can create essential nutrients not ingested

Liver can transform and manufacturer molecules.

calorie lowercase definition

amount of energy to raise temperature of 1 gram (g) of water 1 degree C.

Why is it important to thoroughly cook or chew plants/vegetables

both cooking and chewing breakdown break down the cell walls this exposes starches inside cells to to digestive enzymes. Undigested cellulose provides fiber/roughage bulks feces making it easier to defecated.

How does the body get glucose

either absorbed direct from digestive tract or synthesized by the liver. Glucose is an energy source produces ATP.

definition of kilocalorie

energy required to raise temperature of 1000 g of water 1 degreeC.unit of measurement to express the energy content of food. (kcal) is 1000 cal express large amount energy supplied by food that is released by metabolism. for each gram of carbohydrate and protein metabolized is 4kcal of energy released. Fats have more energy per unit of weight than carbs and proteins yield 9 kcal/g

how often to the US department of HHS and USDA make recommendations for a health diet

every five years. latest recommendations two concepts 1. balancing calorie intake. 2 increasing consumption healthy nutrient rich foods. 2011 my plate introduce replaced food pyramid.

for particular food daily value calculate a percent daily value

example if food has 3 g of fate and the daily value is 65.6 than dailiy value is 5% (3/65=0.05 or 5%.

what were the statistics on the two studies on eating habits of 51,529 men 67,272 women health eating index

good eating habits men 28% reduction heart disease and 11% decrease chronic disease compared to men who ate worst. women 14% no significant decrease cancer rates between men and women who ate worst.

what are the nine essential acids

histidine, isoleucine, leucine, lysine, methionin, phenylalanie, threonin, tryptophan and valine. Nonessetnial are necessary to construct our proteins do not need to be ingested can be synthesized from the essential amino acids.

simple sugars that increase levels are

sodas, candy,have few nutrients empty calories . typical soft drink mostly sucrose contain 9 teaspoons of sugar, results obesity and tooth decay.

How does the body use lipids

triglycerides important source of energy can be used for ATP. a gram delivers twice as many calories as does a gram of carbohydrate or protein. Cells skeletal muscle derive most of their energy from triglycerides. Ingested not immediately used stored as adipose tissue or in the liver. energy needed stored triglycerides broken down and fatty acids are released into blood. Adipose tissue store energy surrounds, pads and protects organs, it is located uner skin as insulator helps reduce heat loss

lipids include

triglycerides, steroids, phospholipids and fat-soluble vitamins. 2.The most common type of lipid in the body at 95% is triglycerides. These triglycerides consist of three fatty acids bound to one glycerol molecule. Triglycerides aka (fat). Fat this is a liquid at room temp is an oil. 3.Fatty acids have only single covalent between carbon atoms are saturated fats. Unsaturated fats are if they have one or more double bonds. A monounsaturated has have one double bond. Polyunsaturated fats have two or more double bonds. Things that have saturated fats, meat, dairy products, eggs, nuts, coconut oil palm oil. Monounsaturated fat olive, peanut oils, and polyunsaturated fats found in fish, safflower, sunflower and corn oils. Solid fats shortening and margarine, polyunsaturated vegetable oil can change from liquid to solid making it saturated decreases the number of double covalent bonds in their polyunsaturated fatty acids. hydrogenated means hydrogen gas is bubbled through the oil changing from saturate to unsaturated oil produces a molecular shape that solidifies oil. Trans fats are a saturated product that becomes harder at room temperature. This is mostly processed foods.

what is my plate

visual reminder health food. Fruits vegetables grains proteins dairy. usda website choosemyplate.gov info make health dietary choices half plate should be fruits and vegetables. select from five food groups.