Nutrition finally
How many calories does alcohol provide per gram?
(Do not memorize the calorie content of specific alcoholic beverages.) 7 calories/gram
Name and describe the 4 lipoproteins, including functions.
*Chylomicron Transports newly digested fat—mostly triglyceride—from the intestine through lymph and blood *Very low density lipoproteins (VLDL) Carries fat packaged or made by the liver to various body tissues *Low density lipoproteins (LDL) Carries cholesterol (much of it synthesized in the liver) to body cells *High density lipoproteins (HDL) good cholesterol Carries cholesterol in the blood back to the liver for recycling or disposal
What are current global strategies to address malnutrition?
-Dietary diversification: expand production, processing, marketing, and consumption of a wide variety of foods -Fortification: utilize widely accessible, commonly consumed foods to deliver one or more micronutrients -Biofortification: plant breeding for the specific purpose of enhancing the nutrition properties of crop varieties -Supplementation: nutrients are delivered directly by means of syrup or pills
What are disaccharides? Name and describe the 3 disaccharides discussed in class.
2 monosaccharides joined together -Sucrose Glucose + fructose Table sugar - "sugar" -Lactose Glucose + galactose Milk sugar Aids calcium absorption -Maltose Glucose + glucose From digestion of starch Found din malt beverages/beer
What are complimentary proteins?
2 or more food proteins whose AA assortments provide all of the essential AA
Recommended intakes - be able to calculate the RDA for protein!
2 recommendations: % of total calories or as an absolute number (grams per day) DRI committee: 10=35% total calories Recommended protein allowance (RDA): 0.8g/kg of desirable body weight per day Uses desirable vs. actual because it is proportional to lean body mass Calculating RDA for protein 1. Find the desirable weight for a person your height. Assume this weight is appropriate for you 2. Change pounds to kg (divide by 2.2) 3. Multiply by 0.8 g/kg
How many calories make up 1 lb of fat?
3500 calories
Free radical
: highly toxic compounds created as a result of chemical reactions that involve oxygen
Type 2
>40 years cause: genetic predisposition + obesity, diet, and inactivity insulin produced but insulin is ineffective; insulin production decreases with time resistant cellular response to insulin symptoms are less severe and slow to be observed 90-95% prevalent treatment: diet, exercise, oral antidiabetic meds, may include insulin
Planning a Health Diet (US and Global) Name and describe the diet planning principles (ABCs)
Adequacy:making sure people are getting enough key nutrients Balance: proportions and ratios Calorie Control: within a certain calorie range; just enough, not too much or too little Moderation: no such thing as a horrible food for you theoretically Variety:you need a variety of foods to get the key nutrients
Type 1
Age onset: <20 years (7-9 years avg) Cause: destruction of pancreatic cells; due to genetics, allergy or virus No insulin produced Normal cellular response to insulin Severe and acute symptoms 5-10% prevalent treatment: insulin, diet, and exercise
hat is enrichment? When is it used? What nutrients are added back to refined products?
B vitamins (thiamin, riboflavin, niacin, folic acid) and iron are added to refined grains and grain products Enrichment Act of 1942
Prediabetes:
BG levels higher than normal, but not in diabetes range Long term damage likely occurring Most people develop Type 2 DM within 10 years Can prevent progression to Type 2 DM with diet, exercise, & weight loss (5-10%) Excess weight = insulin resistance
Name and describe the 3 components of energy expenditure.
Basal (resting) metabolic rate (BMR): # of cal it takes just to keep us alive Breathing, heartbeat, blood pressure Diet-induced thermogenesis: # of cal it takes us to process/digest our food Physical activity
AI Adequate Intake
Based on best estimate of need for nutrient; exceeds EAR and possibly RDA
What are the health benefits and health risks of drinking alcohol (as discussed in class)?
Benefits Some research shows rates of death lowest among those who report consuming 1 drink/day Moderate intake of alcohol may decrease incidence of heart disease ↑HDL and Inhibits blood clotting gallstones and type 2 diabetes are less likely to occur in moderate drinkers than nondrinkers Risks Accidents: poor judgment, slow reflexes, violence Drug interactions Night blindness Breast cancer Other cancers Liver damage Hepatitis: inflammation of the liver Cirrhosis: scarring of lover tissue that interferes with blood flow and liver functions High blood pressure and stroke Pancreatitis GI symptoms Brain damage Decreased sex hormone production
Marasmus
Energy deficiency disease (starvation) Muscles wasted (including heart) Low body temperature Little body fat Impaired brain development
Aspartame
Equal Composed of 2 amino acids (phenylalanine and aspartic acid) People born with phenylketonuria (PKU) need to avoid aspartame
General recommendations
Variety of veggies from all subgroups dark green, red and orange, legumes (beans and peas), starchy, and other Fruits, esp. whole fruits Grains, at least half of which are whole Fat-free or low-fat dairy, including milk, yogurt, cheese, and/or fortified soy beverages Variety of protein foods, including seafood, lean meats and poultry, eggs, legumes, nuts, seeds, and soy products Oils
Low fat
cancer
Epithelial tissue:
cells that form the outer surface of the body and line the body cavities and principal passageways
Protein synthesis:
condensation of two AA to form a dipeptide (2 amino acids)
Spina Bifida:
incomplete closing of bony casing around the spinal cord - leads to partial paralysis
Randomized and Controlled:
increases the likelihood that conclusions are a result of the treatment, not placebo effect or researcher bias!
Protein-energy malnutrition:
the worlds most widespread malnutrition problem; characterized by a depletion of both energy stores and tissue proteins
Skinfold test:
thickness of a fold of skin is measured using a caliper Back of the arm (triceps), below shoulder (subscapular)
Sugar alcohols
tooth decay
Underweight:
weight 10% or more below the desirable weight for height, or a BMI of less than 18.5 Minimal body fat stores Decreased energy reserves during times of physiological stress or injury Menstrual irregularity Infertility Osteoporosis
Obesity:
weight 20% or more above the desirable weight for height, or a BMI of 30 or greater Abdominal hernias Certain cancers: colon, rectal, prostate, breast, uterus, cervical, ovarian Complications during pregnancy Complications during surgical procedures ↓ longevity ↓ quality of life Depression Type 2 diabetes Fertility problems Gallbladder & liver disease Heart disease ↑blood cholesterol levels Hypertension Osteoarthritis Respiratory problems
Metabolic tolerance:
with continues exposure, alcohol is metabolized at a higher rate Long term exposure to alcohol - ↑alcohol dehydrogenase in the liver - ↓peak blood alcohol concentrations
Trans fat
Increase total cholesterol Increase LDL-cholesterol
Saturated fat
Increases total cholesterol Increases LDL-cholesterol
Mormon:
avoid alcohol, coffee, tea
Soluble fiber
-Dissolve or swell in water -Cholesterol lowering -Improved blood glucose control Pectins and gums
Name and describe the 2 essential fatty acids.
-Linoleic acid - omega-6 A PUFA Abundant in vegetable oils -Linolenic acid - omega-3 A PUFA Abundant in fish oils, flax seeds
What are the 3 main classifications of lipids?
-Triglycerides Fats and oils 95% of lipids in our diets -Phospholipids Lecithin -Sterols Cholesterol Makes up remaining 5% in our diets
AMDR Acceptable Macronutrient Distribution
A range of intakes for an energy source (carbs, protein, fat) that is associated with reduced risk of chronic disease while providing adequate intake of essential nutrients
EAR Estimated Average Requirement
Amount of a nutrient recommended to meet the requirement for a nutrient for half of the people of a specific age group
Daily Values
Amount of fat, sodium, fiber, and other nutrients health experts say should make up a healthy diet Percentage of a nutrient that a serving of the food contributes to a healthful diet Based on a 2,000 calorie diet Recommendations for vitamins/minerals represent highest of all DRI values to ensure virtually everyone is covered
What role does the degree of saturation/unsaturation play on foods? What do food manufacturers do to alter this?
Amount of unsaturated FA in a fat affects the temperature at which fat melts Higher unsaturation = more liquid Higher saturation = more solid Food manufacturers add hydrogen to points of unsaturation hydrogenation Lose health benefits that go with unsaturation Can create Trans fats!
What is LPL (lipoprotein lipase)? What does it do?
An enzyme located on the surfaces of fat cell that enables the cell to convert blood triglycerides into fatty acids and glycerol to be pulled into the cell for reassembly and storage as body fat Job: to fill up the fat cells
Malnutrition: what is the definition? Be able to recognize examples.
Any condition caused by an excess, deficiency, or imbalance of calories or nutrients Ex: Over nutrition: calorie or nutrient overconsumption severe enough to cause disease or increased risk of disease
Glucose
Building block of CHO Used in plant and animal tissues for quick energy Not very sweet All CHO (expect fiber) can be converted to glucose
Be able to calculate calories and % of calories from carbohydrates, fats, protein, and alcohol
Carbs: #g carbs x 4 calories = #of calories Fats: #g carbs x 9 calories = #of calories Protein: #g protein x 4 calories = #of calories Alcohol: #g alcohol x 7 calories = #of calories
Name all 6. Which produce energy and which do not? If they do not produce energy, what do they do?
Carbohydrate: produces energy: 4 calories/gram Fat:produces energy: 9 calories/gram Protein:produces energy: 4 calories/gram Vitamins:do not produce energy:regulate the release of energy and other aspects of metabolism Minerals: do not produce energy: regulate the release of energy and other aspects of metabolism Water: where all the body's processes take place
Kwashiorkor
Caused by inadequate protein in the presence of adequate food energy (aka getting enough calories but not enough protein) All growth ceases Skin & hair lose color Edema in belly & legs Dysentery depletes nutrients
Fatty acids
Chains of carbon and hydrogen Contain an acid group (COOH) Chain length = number of carbon atoms hooked together Short chain FA = soluble in water Long chain FA = insoluble in water
Structure function claim
Claims made without FDA approval Cannot make statements about diseases or symptoms "May reduce risk of heart disease" "Promotes a healthy heart"
What are proteins made of? What is different about them than CHO or fat?
Compounds composed of carbon, hydrogen, oxygen, and amino acids CHO and fat contain only carbon, hydrogen, and oxygen atoms
What are carbohydrates composed of?
Compounds made of single sugars or multiple sugars Carbon (C), Hydrogen (H), and Oxygen (O) Carbo (C) + Hydrate (H2O)
What are the functions of fat in the body? What are the functions of fat in foods?
Concentrated form of calories Serves as an energy reserve Major component of cell membranes Insulate the body Provide padding & protection to vital organs Nourishes skin and hair Provides calories Provide satiety Feeling of fullness or satisfaction after meals Carry fat-soluble vitamins and essential fatty acids Contribute aroma and flavor
Quantitative guidelines
Consume less than 10% of cal per day from added sugar Consume less than 10% of cal per day from saturated dats Consume less than 2,300 mg per day of sodium Alcohol consumed in moderation, 1 drink per day for women and 2 drinks per day for men
digestion of protein
Digestion: where it takes place, enzymes, what happens to the protein along the way (Figure 6-6). Mouthstomachsmall intestinelarge intestine Mouth: chewing crushes and softens protein-rich foods and mixes them with saliva Stomach: acid works to uncoil (denature) protein strands and activate stomach enzymes. The enzyme pepsin breaks the protein strands into dipeptides, tripeptides, and polypeptides. A mucous coating on the stomach wall protects the stomach's own proteins frim both the harsh stomach acids and the protein-digesting enzymes. Small intestine: the fragments of protein are split into free amino acids, dipeptides, and tripeptides with the help of enzymes from the pancreas and small intestine. Enzymes on the surface of the small intestinal cells break into amino acids, and they are absorbed through the microvilli of the small intestine into the blood Large intestine: carries any undigested protein residue out o the body. Normally, practically all the protein is digested and absorbed.
MyPlate - What are the key components? What are discretionary calories?
Discretionary Calories: think of the left over claories you have to consume after you've met all your nutrient requirements for the day diets with mainly nutrient-dense foods may leave them Eat additional nutrient-dense foods Select limited amounts of non nutrient-dnese foods (foods that contain fats, added sugars) Add fats or sweeteers (gravy, syrup, butter) Eat/drink items that contain only dats, caloric sweeteners, and/or alcohol (candy, soda)
Insoluble
Does not dissolve in water Holds water in colon Increase bulk Stimulates muscles of GI tract Cellulose, hemicellulose, and lignin
Gestational
During pregnancy Caused by hormones Insulin is produced but is ineffective Cellular response to insulin is resistant to normal Symptoms are fairly rapidly observed Unsure of the prevalence Treatment: diet + possibly insulin
Salmonella(infection)
Excreted in feces and contaminates food due to poor hygiene or from animals Killed with proper cooking Found in: raw or undercooked eggs, meats, poultry, dairy products, unpasteurized juice Onset of symptoms (flu like) 6-49 hours
Laboratory-based studies
Explore the effects of a specific variable on a tissue, cell, or molecule. They often are conducted in test tubes (in vitro) or on animals Pro: can control conditions; can determine effects of a variable Con: cannot apply results from test tubes or animals to human beings
Nutrition Facts panel
FDA set serving sizes - may NOT be the same as servings in MyPlate! Mandatory info: calories, total fat, saturated fat, trans fat, cholesterol, sodium, total carbohydrate, dietary fiber, sugars, added sugars, protein, vitamin D, calcium, iron, potassium
Diagnosing diabetes
Fasting test Casual test What is insulin resistance?
What are functional foods?
Food that provide additional physiological and psychological benefit beyond that of meeting basic nutritional needs
Fat soluble
Found in fats and oils of foods Stable in foods Stored in the liver and body fats Regular intake recommended Megadoses can build up to toxic levels!!! Megadose: dose of ten or more times the amount normally recommended Deficiency symptoms develop slowly
Escherichia coli (E. Coli)
Found in feces Can contaminate soil, water, plants Can by contaminated after cooking due to poor hygiene Found in: undercooked hamburger, raw apple cider, water, mayo, veggies Improper refrigeration and temperature control can increase # of organisms
Fructose
Found in fruits and honey Sweetest of the simple sugars
Water soluble
Found in watery components of food Fragile in foods - can be washed out or destroyed during food storage, processing, and preparation Body excretes excess if blood levels rise too high - low toxicity Only a short-term storage supply available Daily intake recommended Deficiency symptoms appear quickly Works as coenzymes - assist enzymes in doing their metabolic work
What is the structure of a triglyceride?
Glycerol (three carbons) + 3 fatty acids
Dietary Guidelines for Americans- What are the 5 new guidelines? Memorize the general recommendations and quantitative guidelines, as provided in class. What 3 dietary patterns are recommended?
Guidelines 1. Follow a healthy eating pattern across the lifespan. 2. Focus on variety, nutrient density, and amount. 3. Limit calories from added sugars and saturated fats and reduce sodium intake 4. Shift to healthier food and beverage choices. 5. Support healthy eating patterns for all.
What is hunger vs. appetite?
Hunger: the physiological need for food Appetite: the psychological desire to eat, which is often, but not always accompanied by hunger
Monounsaturated fat:
If used to replace saturated fat in diet, monounsaturated fat may Decrease total cholesterol Decrease LDL-cholesterol without decreasing HDL-cholesterol
Omega-3 fat:
If used to replace saturated fat in diet, omega-3 fat may Decrease total cholesterol Decrease LDL-cholesterol Increase HDL-cholesterol Decrease triglycerides
Polyunsaturated fat:
If used to replace saturated fat in diet, polyunsaturated fat may Decrease total cholesterol Decrease LDL-cholesterol Decrease HDL-cholesterol
What are minerals?
Inorganic compounds found naturally in the earth's crust Major minerals an essential nutrient found in the human body in amounts greater than 5 grams - needed in large amounts in diet Minor/Trace minerals: an essential nutrient found in the human body in amounts less than 5 grams - needed in smaller amounts in diet Not all food have the same mineral content, it depends on the soil they were grown in We cant create them we have to ingest them
Type 2 changes over time:
Insulin resisitance goes up Blood glucose goes up Insulin production goes down
ood labels - Where is it found? What must they contain? What is the Nutrition Facts Panel? What are Daily Values? Do all packages have the same food label? - What are exceptions discussed in class? Where is it found? What must they contain?
Name of food (statement of identity) Name of manufacturer, packer, distributor Net quantity (how much food in container) Ingredients list Items listed in descending order by weight
Human intervention/clinical trials
Involve human beings who follow a specified regimen Pro: can control conditions (for the most part); can apply findings to some groups of human beings Con: cannot generalize findings to all human beings; cannot use certain treatments for clinical or ethical reasons
What makes phospholipids different than other fatsHave water soluble head & fat soluble tail
Keeps fat and water mixed in foods—for manufacturing not health
What makes cholesterol different from other fats? What are the functions of cholesterol?
Large molecules with multiple ring structures Only found in animal foods! Also made in the body Incorporates in cell membranes Makes bile Makes sex hormones (estrogen and testosterone) Made into vitamin D Deposited in artery walls, leading to plaque buildup and heart disease
Explain the link between B vitamins and heart disease.
Low intakes of folate, B12, and B6 are linked to increased risk of heart disease because of ↑ homocysteine Homocysteine the chemical that is toxic to the blood vessels if the heart ↑ blood clot formation ↑ damage to arterial walls May be toxic for brain tissue and impair cognitive ability
How does body fat distribution play a role in risk for disease? Know how to calculate waist-to-hip ratio.
Lower body obesity vs. upper body obesity: where a person carries their weight impacts their risk for chronic disease Central (upper) obesity is at higher risk: where major organs are located
What are polysaccharides? Name and describe the polysaccharides discussed in class.
Many sugars Starch Grains, legumes = rich starch sources Legumes: plants of bean & pea family; rich in protein compared to other plant-derived foods Legumes are 40% starch by weight
UL Tolerable Upper Intake Level
Maximum daily intake of a nutrient that is unlikely to pose risk of adverse effects in healthy people
Digestion: where it takes place, enzymes discussed in class (Figure 5-9)
Mouth- some hard fats bein to melt Stomach- churning action mixes fat with stomach acid; lipase breaks apart a small amount of fat Liver makes bile, stored in gallbladder, released into small intestine- emulsifies fat with digestive juices Pancreas- produces pancreatic lipase which enters the small intestine Product of fat digestion: fatty acids, glycerol, and monoglycerides
Name and describe the fat substitute discussed in class.
No single fat substitute has been developed that performs all functions of fat Developed from: protein, carbs, and fat Used to lower calories Found in dietary porducts, frozen desserts, baked goods, cake and cookie mixes, and frosting
What are phytochemicals? What do they do in the body? In what form should phytochemicals be ingested and why?
Nonnutritive substances found in plants that possess health-protective benefits Acts as antioxidants ↓Blood pressure and cholesterol prevents cataracts slowing or revering certain cancers ↓Osteoporosis ingested via fruits and veggies
What are essential nutrients?
Nutrients that must be obtained from food because the body cannot make them for itself:40 essential nutrients in total
What are the reasons we make the food choices that we do?
Personal values or beliefs Taste Positive associations Psychological needs (cravings) Availability Income and food prices Convenience Advertising and the media Social groups: group of people, such as a family, who depend on one another and share a set of norms, beliefs, values, and behaviors Culture: knowledge, beliefs, customs, laws, morals, art, and literature acquired by members of a society and passed along to succeeding generations Ethnic foods: transitional foods eaten by the people of a particular culture
Sucralose
Splenda Manufactured by replacing 3 hydroxyl groups (-OH) on the sugar molecule with chlorine The chlorine atoms are exceptionally stable and prevent sucralose from being metabolized for energy
Campylobacter Jejuni
Readily killed by heat Found in: raw milk, contaminated water, undercooked chicken, beef, pork, and raw clams Onset of symptoms (flu like): 2-5 days (lasts 7-10 days)
Clostridium Botulinum (Botulism)
Spore forming organism Grows in anaerobic (low oxygen) conditions Destroyed by boiling for 20 minutes Found in: low acid canned foods
DRI Dietary Reference Intakes
Standards for nutrients for healthy people
What is a requirement vs. goal/recommendation? (Use your notes about establishing the EAR to trigger your memory about this.)
Requirements: the minimum amount of a nutrient that will prevent the development of deficiency symptoms. Differ from RDA and AI, which include a substantial margin of safety to cover the requiremtns of different individuals Goal/recommendation: Know the DRIs for energy nutrients (include physical activity recommendations). Protein: 10-35% Fat: 20-35% Carbs: 45- 65%
digestion of carbs
Salivary glands stomachpancreas small intestineliver large intestine Carbohydrate digestion begins in the mouth. The salivary glands secrete a watery fluid into the mouth to moisten the food. An enzyme begins digestion by splitting starch into smaller polysaccharides and maltose. This digestion continues after the food is swallowed until stomach acid and enzymes start to digest salivary enzymes The pancreas produces carbohydrate-digesting enzymes and releases them through the common bile duct into the small intestine. These enzymes split polysaccharides into disaccharides. Then enzymes on the surface of the cells of the small intestine break these into simple sugars (monosaccharides). Absorption of the monosaccharides takes place in the small intestine. These simple sugars are then absorbed into the blood and travel to the liver; the lover regulates the amount of glucose circulating the blood in response to the hormones insulin and glucagon. Most fiber passes intact through the digestive tract through the large intestine, and is eventually excreted with the feces. Some fiber is digested by bacteria in the large intestine.
Intervention Study/ Experimental Studies
Scientists deliberately change the conditions and measure results Can establish cause and effect Ex: Provide participants with special diet/supplement/medication for experimental group. Do not provide participants with special diet/supplement or provide placebo for control group.
Galactose
Seldom occurs freely in nature Part of lactose (milk sugar)
RDA Recommended Dietary Allowances
Set to cover moat healthy people (97-98%) of a specific age and gender
What are the two categories of CHO?
Simple Naturally occurring sugars in fruit, milk + added sugars: honey, corn syrup, table sugar Complex Starch and fiber
What are monosaccharides? Name and describe the 3 monosaccharides discussed in class.
Single sugars all CHO are composed of them! Mono = one Saccharide = sugar
Where is alcohol absorbed and metabolized in the body? How does alcohol break down in the body?
Some alcohol is absorption takes place in the stomach (~20%) Upper small intestine is the primary site of alcohol absorption (~80%) Until all alcohol consumed has been metabolized (in liver), it circulates throughout the body, affecting the brain and other tissues Liver can only metabolize about ½ ounce of alcohol per hour
What structures make up an amino acid? How many are there? What are essential AA? Do not memorize the names of the individual amino acids.
Structures that make up an amino acid Amine group (nitrogen-containing group) Acid group (COOH) Chemical side chain 20 amino acids with 20 different side chains essential AA the body cannot make them ~9 amino acids are essential~
Observational/Epidemiological
Study of disease as it occurs within population. Correlation- may suggest cause and effect, but does not prove it! Ex: observe: Exposure to diet high in saturated fat Developed heart disease yes or no? Pro: can narrow down the list of possible causes; can raise questions to pursue through other types of studies Con: cannot control variables that may influence the development or the prevention of a disease; cannot prove cause and effect
Saccharin
Sweet and Low Oldest artificial sweetener Studies showed bladder cancer in rats Crosses the placents during pregnancy
Fat bases: olestra/olean
Synthetic fat Made of sucrose and fatty acids Provide 0 calorie/gram Interferes with absorption of fat soluble vitamins Large amounts=abdominal cramping, diarrhea
EER Estimated Energy Requirement
The average calorie intake that is predicted to maintain energy balance in a healthy adult of a defined age, gender, weight, and level of physical activity
What is nutrient density?
The nutrients are out weighing the junk in the food
What is the scientific method and what are the steps involved?
The way scientists get from asking a question to finding an answer Formulate a hypothesis - a tentative solution to the question - and make a prediction that can be tested Design a study and conduct the research to collect relevant data Results & Interpretations Summarize, analyze, and interpret the data; draw conclusions Hypothesis supported/not supported (if supported) Theory Develop a theory that integrates conclusions with those from numerous other studies New observations & Questions
What are the American Heart Association dietary recommendations for fat/cholesterol?
Total fat: 30% or less of total calories Saturated fat + trans fat: less than 10% of total calories Dietary cholesterol: less than 300mg/day on average
Intoxications: Staphylococcus Aureus (Staph)-
Toxin produced when food contaminated by bacteria is left too long at room temp Toxin produced not destroyed by cooking Found in: meat, eggs, potato, macaroni salads, and cream filled pastries Onset of symptoms (flu like) 30min - 8 hours
Overweight
Weight between 10% and 20% above the desirable weight for height, or a BMI of 25.0 through 29.9
What is protein-energy malnutrition?
What is the difference between kwashiorkor and marasmus (including symptoms and manifestations)?
What is difference between how men and women metabolize alcohol?
Women have higher blood alcohol concentrations after consuming the same amount of alcohol as men Women absorb 30% more alcohol due to smaller amounts of water in women's bodies
Functional tolerance:
actual change in sensitivity to a drug Normal chemical and electrical functions of the nerve cells increase to counteract the inhibitory effects of alcohol exposure Increased nerve activity helps chronic alcohol users function normally when they have a higher BAC ↑irritability, hallucinations, cravings, convulsions when alcohol removed
Hindu:
all foods thought to interfere with physical and spiritual development are avoided
Anemia:
blood is unable to deliver oxygen to the cells of the body Symptoms: fatigue, diarrhea, irritability, forgetfulness, headache, lack of appetite.
Sodium
blood pressure
Rickets:
bone softening in children
Buddhist:
dietary customs vary depending on the sect. many are lacto-ovovegetrian
Ovovegetarian:
eggs are included in this diet, but milk and milk products, meat, poultry, fish, and seafood are excluded Possible limiting nutrients: iron, vitamin D, calcium, riboflavin, Vitamin B12, omega-3 fatty acids, high-quality protein
Macrobiotic diet:
extremely restrictive diet based on metaphysical beliefs and consisting mostly of legumes, whole grains, and certain vegetables When taken to extremes, includes only brown rice, and water or herbal teas and can cause malnutrition and death. Pros Vegetarian protein foods are higher in fiber, richer in certain vitamins and minerals, and lower in fat compared to meats If followed properly, may lead to lower rates of heart disease, cancer, diabetes, and obesity Cons Can lack key nutrients due to not consuming them which can lead to malnutrition and possibly even death
Infection:
foodborne illness cause by live bacteria, virus, or parasites
Intoxication:
foodborne illness caused by a toxin or chemical
Experimental group:
group of individuals similar in all possible respects to the control group except for the treatment - receive the real treatment.
Control group:
group of individuals similar in all possible respects to the experimental group except for the treatment - receives a placebo (ideally)
Saturated fat/cholesterol/trans fat
heart disease
Intrinsic factor:
helps you absorb B12; even if you take the pill form you can't absorb it you can get injections
*stevia: herbal sweetener; not approved as food additive
herb in the Chrysanthemum family first recorded use in 1887 extract approved by FDA in 2008 (whole leaf has not been approved)
Insulin:
hormone released from the pancreas in response to high glucose levels; assists in removing glucose from blood
Glucagon:
hormone released from the pancreas that signals the liver to release glucose into the blood
Jewish:
kosher
Anencephaly:
major parts of the human brain are missing; something that can't be recovered from, typically children born with this only live for hours
Neural tube defects:
malformations of the brain or spinal cord during embryonic development; typically happens before the woman even realizes she is pregnant.
Bioelectrical impedance:
measures how quickly electrical current is conducted through the body Estimates the amount of: Body water (total body water) Non-fat components of the body (fat-free mass) Degree of body fat (fat mass)
Lacto-ovovegetarian:
milk and milk products and effs are included in this diet, but meat, poultry, fish, and seafood are excluded Possible limiting nutrient: iron
Lacto-vegetarian:
milk and milk products are included in this diet, but meat, poultry, fish, seafood, and eggs are excluded Possible limiting nutrient: iron
Double-blind experiment:
neither the subjects nor the researchers know which subjects are in the experimental versus control group until the experiment is over Large sample size is important!
Saturation:
number of hydrogen atoms in a fatty acid Saturated Fatty Acid No room for more bonds because each carbon had four single bonds
Osteomalacia:
occurs in adults, bones become soft, porous, weak, bowed legs and curved spine
Beta-carotene:
orange colored pigment found in plants that converts to vitamin A; converts slowly to vitamin A, so that the excess amounts are not stored as vitamin A, but stored in fat deposits instead; member of carotenoid family
Calcium and vitamin d
osteoporosis
Carotenoids:
pigments found in foods that have antioxidant properties
Glycogen:
polysaccharide made of chains of glucose If there is more glucose in the blood than the cells need, the liver and muscles can make and store glycogen. Use Muscles; 2/3 of glycogen stores; use during exercise Liver: 1/3 of glycogen stores; maintains blood glucose levels Once body's energy needs are met and glycogen stores are full, CHO are converted to fat!
Vitamins
potent, essential compounds that perform various bodily function that promote growth and reproduction in addition to maintenance of health; organic (contain carbon); don't provide calories (energy)
Antioxidant:
prevents damage to the body as a result of chemical reactions that involve the use of oxygen
Randomization:
process of choosing the members of the experimental and control without bias
Collagen:
protein foundation material for bones, teeth, skin, tendons
Elderly:
since they can't produce stomach acid, they aren't producing the intrinsic factor and can't absorb it; as people age they tend to consume less meats and dairy.
Semi vegetarian:
some but not all groups of animal-derived products, such as meat, poultry, fish, seafood, eggs, milk, and milk products, are included in this diet
Health claim:
statement linking the nutritional profile of a food to a reduced risk of a particular disease Strict governemtn guidelines Allowed to imply only that the food "may" or "might" reduce risk of disease
Blind experiment:
subjects do not know whether they are members of the control or experimental group
Hydrostatic (underwater):
the less a person weighs underwater compared to the person's out-of-water weight, the greater the proportion of body fat Fat is less dense (more buoyant) than lean tissue
