HNF-150 Exam 1
Six classes of nutrients
- carbohydrates - fats (lipids) - proteins - vitamins - minerals - water
Health Claim - regulated by FDA
a statement concerning links between nutrients or food constituents and disease must be based on scientific evidence
Scurvy
a vitamin C deficiency characterized by loss of appetite, weakness, bleeding gums
Emzymes for starch, protein, lipids
amylases, proteases, lipases
(Double) blind experiment
an experiment in which neither the experimenter nor the participants know which participants received which treatment
Registered Dietitian Nutritionist (RDN)
an expert in diet and nurtrition. educate patients on the connection between chronic disease and poor nutrition, assist with meal planning and help low-income patients obtain healthier foods at lower prices
Phytochemical
biologically active compounds of plants believed to confer resistance to disease to the eater (non-nutrients derived from plants)
Fatty acid chain links
chain length is how many carbons do they have short chain & medium chain - act just like carbs and protein when getting to the liver long chain - monoglycerides, form together to create something called a micelle, which goes into small intestinal cells, breaks apart again, forms into lipoprotein called chylomicron, which gets dumped into lymph, then travels to all body cells.
These foods form the basis of a nutritious diet
whole foods
Ques within nutrition information that could be misleading
"quakery" - too good to be true - suspicions about food supply, urges distrust of current medicine/suspicion - testimonials - fake credentials - unpublished studies - persecution claims - authority not cited: studies cited sound valid but not referenced, so no way to check - motive being personal gain - advertisement: claims made by an advertiser - latest innovation/time tested
List the health properties of garlic, and which properties are responsible for the health benefits and odor
- contains sulfur compounds that are released when garlic is crushed or cut (responsible for odor and healing properties) - is antimicrobial, antifungal, and anti-thrombic (prevents blood clots) - rich in calcium, phosphorus, iron, thiamin, and vitamin C - garlic and onions enhance the absorption of iron and zinc bound up in whole grains - used as protection during the french plague
Order of components of the digestive tract and main digestive actions taking place in each
- mouth (chewing and swallowing) - stomach (collecting and churning) - small intestine (digesting and absorbing) - large intestine
Characteristics of sound scientific evidence
- properly designed scientific experiments - not just relying on anecdotal evidence - careful with conclusions and generalizations - report of findings in scientific journals - attention to conflicts of interest
Trends that contributed to obesity epidemic
- starting in 80s, dramatic rise in more calories available in US food supply - especially more caloric sweeteners - price of healthy foods gone up in comparison to foods with added sugars - portions increased - less activity from americans (less biking, walking everywhere, more cars)
Why do we measure diet and nutrition?
-Characterize dietary patterns of individuals -Assess exposure to food, nutrients, and non-nutrients -Identify population groups who do not have adequate nutrition for preventing diseases or for optimal performance
Four categories of measurements that nutrition scientists use
1. Anthropometric methods (body measurements, height, weight, etc.) 2. clinical examination (what happens when you go to Dr's office) 3. Diet questionnaires 4. Biomarkers
Five characteristics of a nutritious diet
1. adequacy - the foods provide enough of each essential nutrient, fiber, and energy 2. balance - the food is not overemphasizing one nutrient over another 3. calorie control - the foods provide the amount of energy you need to maintain appropriate weight, no more and no less 4. moderation - the foods do not provide excess fat, salt, sugar, or other unwanted things 5. variety - the food chosen differs from one day to the next
List the 5 characteristics scientists evaluate when weighing the totality of evidence about a specific nutrition question
1. consistent 2. strong correlations 3. specific 4. does-dependent 5. biologically plausible
four overarching guidelines in the 2020-2025 dietary guidelines
1. follow a healthy dietary pattern at every life stage 2. customize and enjoy nutrient-dense food and beverage choices to reflect personal preferences, cultural traditions, budgetary considerations 3. focus on meeting food group needs with nutrient-dense foods and beverages, and stay within calorie limits 4. Limit foods and beverages higher in added sugars, saturated fats, and sodium, and limit alcoholic beverages
Steps of the Scientific Method
1. observation and question 2. hypothesis and prediction 3. experiment 4. analyze results 5. develop a theory
identify which core elements do the 2020-2025 dietary guidelines say make up a healthy eating pattern
1. vegetables of all types 2. fruits, especially whole fruit 3. grains, at least half of which are whole grain 4. dairy, including fat-free or low-fat milk, yogurt, and cheese 5. protein foods, including lean meats, poultry, and eggs 6. oils including vegetable oils and oils in food, such as seafood and nuts
Fortified food
A food to which nutrients are added in amounts greater than what would naturally occur in the food examples: breakfast cereals, egg, fruit juice, milk, yogurt
Functional food
A general term for foods with physiological or psychological effects beyond providing essential nutrients examples: fruits, vegetables, nuts, seeds
Placebo
A harmless pill, medicine, or procedure prescribed more for the psychological benefit to the patient than for any physiological effect.
Correlation
A measure of the extent to which two factors vary together, and thus of how well either factor predicts the other.
Hypothesis
A testable prediction, often implied by a theory
What are the five characteristics of a nutritious diet?
ABCMV 1. adequacy: foods provide enough of each essential nutrient 2. balance: not overemphasizing one over another 3. calorie control: not more, not less calories than needed for normal weight 4. moderation: foods do not provide excess fat, salt, sugar, etc. 5. variety: foods chosen differ from day to day
Nutrition experts
B.S., M.S., or Ph.D. in Nutritional science from an accredited college or university Registered dietitian (RD) or registered dietitian nutritionist (RDN) public health nutritionist (MPH) Registered dietetic technician (DTR)
Control Group
In an experiment, the group that is not exposed to the treatment; contrasts with the experimental group and serves as a comparison for evaluating the effect of the treatment.
How to calculate total calories and percent of calories
Multiply the amount in grams of nutrient by the kcal per nutrient to get the amount of kcals per nutrient in a certain food. To get total kcals of nutrient in food, add all answers together then, to get percentage, divide calories from nutrient by total calories and multiply by 100
mechanical digestion
Physical breakdown of large pieces of food into smaller pieces
chemical digestion
Process by which enzymes break down food into small molecules that the body can use
Processed foods/ultra-processed foods
Processed: foods subjected to any process, such as milling, alteration of texture, addition of additives, cooking, or others. Depending on the starting material and the process Ultra-processed: a term used to describe highly palatable food products of manufacturing made with industrial ingredients and additives, such as sugars, refined starches, fats, salt, and imitation flavors and colors with little or no whole food added.
Case studies
Studies of individuals
Circulatory system
Transports oxygen, waste, nutrients, hormones, heat, etc... around the body
Structure Function Claim - NOT regulated by FDA
a legal but largely unregulated claim permitted on labels of dietary supplements and conventional foods do not need to be approved by FDA, may or may not be based on scientific evidence EX: "boots immune system", "promotes a healthy heart" - only thing required on a supplement label is a disclaimer, but disclaimer NOT required on food
nutrient density
a measure of the nutrients in a food compared with the energy the food provides Example: milk versus ice cream. both supply calcium, a cup of vanilla ice cream over 350 calories while a cup of milk 80, but double the calcium
Meta-analysis
a procedure for statistically combining the results of many different research studies. Can be used to generate recommendations
Laboratory Study
a research investigation conducted in a controlled setting explicitly designed to hold events constant animal studies in-vitro studies
Nutrient Claim - regulated by FDA
a statement concerning a product's nutritive value must be based on scientific evidence
circulatory system
carries oxygen, nutrients, and hormones to cells, and removes waste products like carbon dioxide
Two systems that transport nutrients and wastes in the body
circulatory and lymphatic system
Persecution claims
claims that physicians want to keep you ill so that you will continue to pay for office visits
non-nutrients
compounds in foods, other than the six nutrients, that have biological activity in the body
Where do RDs or RDNs get credential from?
credential by the academy of nutrition and Dietetics (AND)
Required on current labels vs. required on new labels
current: calcium and iron new: calcium and iron, vitamin D and potassium, added sugars required vitamins A and C no longer required,
What order do nutrients go on a food label?
descending order of predominance by weight
F or F response by digestive system
digestion in the GI tract slows
Estimated Energy Requirement (EER)
energy intake recommendations predicted to maintain body weight Only requirement set at the average on a graph. Below average lose weight, above average gain weight
Type of tissue that stores fat within the body
fat cells (adipose tissue) stores fat
digestive tract
flexible, muscular tube that digests food and absorbs its nutrients and some non-nutrients
Cohort (Prospective) Study
following healthy population to see how many develop disease/condition ask people in population what they eat and other lifestyle/environmental factors NOW (time 1), track people until time 2 and find out if they get cancer
Enriched food
food in which nutrients that were lost in processing have been added back examples: bread, pasta, other products made from white flower
whole food
food that has been processed or refined as little as possible and is free from additives or other artificial substances.
Whole foods
foods that have not been stripped of their nutrition by processing; foods that have been around for a long time, such as vegetables, fruits, meats, milk and grains
F or F reaction by the hormonal system
glands release hormones: epinephrine and norepinephrine
Healthy soil makes...
healthy people
Two organs involved in the storage of carbohydrate
liver and muscles
Identifying valid information in the nutrition field
look for scientific evidence
identify the 4 organs and general processes involved in excretion of wastes
lungs: release CO2 Liver: filters blood and sends waste to small intestine through the bile duct to be excreted in the feces or kidneys Kidneys: removes wastes and toxins to be excreted as urine skin: release water and salts to maintain body temp
tryglicerides are
made up of three fatty acids and a glycerol backbone
Sprawling
many cities built for cars, not people NYC vs. traditional suburb difference between most and least sprawling counties is 6.3 pounds per person
Two types of digestion
mechanical and chemical
Which foods do the 2015-2020 guidelines report are associated with less environmental impact than current US diet?
more calories from plants less from animal based
Why is fiber not included as an essential nutrient?
most fiber passes through the body unabsorbed, omitting it from the diet does not reliably cause a specific deficiency disease
fight or flight reaction or by the nervous system
nerves release neurotransmitters
Understand the concept of nutrient density and state how it can be used to determine the healthfulness of foods
nutrient density tells you how richly endowed with nutrients foods are relative to their energy contents the lower the calories, and higher the nutrients, the healthier (more nutrient dense) the food is
Essential nutrients
nutrients necessary for normal body functioning that must be obtained from food; if you do not digest them, you will develop deficiencies
Which of the six classes of nutrients are organic?
nutrients that contain carbon are organic: - carbohydrate - fat - protein - mineral
Salvia
organ: mouth role: begins starch digestion, lubrication, aids with swallowing
enzymes
organ: mouth, stomach, SI, pancreas role: break down carbs, fats, proteins into smaller units for absorption
Mucus
organ: mouth, stomach, SI, pancreas role: break down carbs, fats, proteins, into smaller units for absorption
Hydrochloric Acid
organ: stomach role: unwinds protein chains so enzymes can act, kills microorganisms, stops carb digestion
Glands
organs that monitor a condition and produce one or more hormones to regulate that condition Ex: insulin(hormone) is secreted by the pancreas(gland) when blood glucose is too high
Nutrition is a ______ _______ and __________ science
relatively young and multi-disciplinary
F or F response by the fat cells
release fat into bloodstream
F or F response by the liver
releases glucose from its glycogen stores
Research journals vs. review journals
research journals: report details of the methods, results, and conclusions of recently completed experiments/studies review journals: examine all available evidence on major topics
Epidemiological Studies
reveal the incidence and prevalence of a disorder in a particular population
Nutrition Facts Label
simple tool from Food and Drug Administration (FDA) found on all packaged foods and beverages and serves as a guide for making choices that can affect health
F or F response by metabolism
speeds up
Case Control (Retrospective) Study
study that investigates the development of disease by amassing volumes of data about factors in the lives of persons with the disease (cases) and persons without the disease Example: - find people in SAME population with cancer and without cancer - ask how much garlic each group ate, and lifestyle - find out if people without cancer ate more garlic
Cross-sectional Study
study two groups (could be two different populations or members of the same populations who eat or act differently)
Randomized Controlled Trial (Intervention Study)
subjects are randomly given either the placebo or medicine
Examples of ultra-processed foods
sugary refined breakfast cereals, candies, cookies, fried chicken nuggets, potato tots, ready to heat meals, snack chips and cake, and soft drinks
systematic review
summarized findings from multiple studies of a specific clinical practice question or topic that recommend practice changes and future directions for research; one of the strongest sources of evidence for evidence-based practice
five basic tastes
sweet, sour, salty, bitter, umami (savory)
Balanced Study
tests how much of a nutrient is consumed compared to excretion find out how much a person needs when intake = excretion
Sustainability definition
the ability to meet the needs of the present without compromising the ability of future generations to meet their needs
Calorie
the amount of heat needed to raise the temperature of one liter of water one degree celsius
Experimental Group
the group in an experiment that receives the variable being tested
Lymphatic system
the network of vessels through which lymph drains from the tissues into the blood.
lymphatic system
the network of vessels through which lymph drains from the tissues into the blood.
Energy-yielding nutrients
the nutrients that break down to yield energy the body can use: carbohydrate, fat, and protein. carbohydrates, fats, proteins
What is a better way to characterize the obesity epidemic?
the poor nutrition epidemic + the physical inactivity epidemic
Literature review
the process of reading all the available published material about a research site and/or research issues, usually done before fieldwork begins
What is Nutrition?
the study of how food nourishes the body - the biochemical interaction between food and beverages, nutrients, genetics and their action, interaction, and balance in relation to heath and disease - human eating behaviors - government (public) and corporate (private), and environmental regulation and influences on human eating behavior - ethics of food production, distribution, and consumption
Hormonal system
the system of glands, organs that send and receive blood borne chemical messages, that control body functions in cooperation with the nervous system
hormonal system
the system of glands, organs that send and receive blood borne chemical messages, that control body functions in cooperation with the nervous system
lymph
watery fluid
Bile - where its made and role
where: liver (stored in gallbladder) role: emulsifies fat, necessary for fat digestion
Hormones - where its made and role
where: stomach, small intestine, pancreas role: regulates digestion and absorption chemical messengers released into the blood by glands
