Nutrition CPA1

Chyme

A semi fluid mass consisting of partially digested food, water, and gastric juices

Examples of Proteins

Meats Dairy Seeds Nuts Legumes Small amounts from vegetables and whole grains

Mechanical digestion

Mouth - mastication tears, shreds, and mixes food with saliva Stomach - Mixes and churns food with gastric juice into a liquid called chyme Small Intestine - and propulsion segmentation mixes chyme with digestive juices; peristaltic waves move it along tract

CCK (cholecystokinin)

Produced in the small intestine in response to food entry -CCK causes the transmission of signals to the hypothalamus that trigger satiety, reducing both how long we eat and how much

Examples of Carbohydrates

Rice Wheat Grains Vegetables Fruits Legumes Seeds Nuts Milk and other dairy products

Pancreatic cancer risk factors

tobacco use and alcohol diabetes lack of physical activity African American race

The chemical environment of the stomach

very acidic, PH of 1.0. -acidic environment of the stomach interior kills any bacteria and

Serving Sizes Recommended by MyPlate

*Dairy Foods (3 cups daily)* -1 cup of milk -1 cup of yogurt -1.5 oz. hard cheese -1.5 cups of ice cream *Protein Foods (5.5 oz. equivalents)* -1 oz. pork loin chop -1 oz. chicken breast w/o skin -1/4 cup pinto beans -1.2 oz. almonds *Vegetables (2.5 cups)* -1 cup tomato juice -2 cups raw spinach -1 cup cooked broccoli -1 cup mashed potatoes *Fruits (2 cups)* -1 cup orange juice -1 cup strawberries -1 cup pears -1 medium pink grapefruit *Grains (6 oz. equivalents)* -1 slice of whole-wheat bread -1/2 cup cooked brown rice -1/2 regular hamburger bun -2 pancakes

Side Effects of Excess Sodium in the Diet

*Excessive consumption of sodium is linked to:* -high blood pressure -loss of calcium from bones (increase in risk for bone loss and bone fractures)

The Amount of Calories in a Gram of Protein

-Proteins provide 4 kcal of energy per gram -Should be limited to 10%-35% of your total energy intake

The Amount of Calories in a Gram of Alcohol

-7 kcal per gram

Balance

-A diet that contains the combinations of foods that provide the proper proportions of nutrients.

Adequacy

-A diet that provides enough of the energy, nutrients, and fiber needed to maintain a person's health.

Licensed Dietician

-A dietitian meeting the credentialing requirement of given state in the United States to engage in the practice of dietetics.

Dietary Reference Intakes (DRIs)

-A set of nutritional reference values for the United States and Canada that applies to healthy people. -DRIs do not apply to people with diseases or to those who are suffering from nutrient deficiencies. -For each nutrient, the DRIs identify the amount needed to prevent deficiency diseases in healthy individuals as well as the amount that may reduce the risk for chronic diseases in healthy people. -DRIs for most nutrients consist of four values: 1) Estimated Average Requirement (EAR) 2) Recommended Dietary Allowance (RDA) 3) Adequate Intake (AI) 4) Tolerable Upper Intake Level (UL)

Dietary Guidelines for Americans

-A set of principles developed by the US Department of Agriculture and the US Department of Health and Human Services to assist Americans in designing a healthful diet and lifestyle. -Designed to reduce the risk for chronic diseases and reduce the prevalence of overweight and obesity among Americans through improved nutrition and physical activity. -Updated every 5 years. There are 23 recommendations for the general population, but the main four ideas are: 1) Balance calories to maintain weight 2) Limit sodium, fat, sugars, and alcohol 3) Consume more healthful foods and nutrients 4) Follow healthy eating patterns

The Amount of Calories in a Gram of Carb

-Carbohydrates should make up the largest percentage of your nutrient intake (45%-65%). -4 kcal of energy per gram

Moderation

-Eating any foods in moderate amounts; not too much and not too little.

Variety

-Eating many different foods from different food groups.

The Amount of Calories in a Gram of Fat

-Fats provide the most energy -9 kcal per gram -Make up (20%-35%) of your total energy intake

Diseases Associated with Obesity

-Heart disease -Stroke -Type 2 Diabetes -Cancer

How Much Sodium is Acceptable in the Diet

-Keep daily sodium intake below 2300 mg per day. (This is just 1 teaspoon of table salt). People with high blood pressure, diabetes, chronic kidney disease, African Americans, and adults over 50 should keep their sodium intake below 1500 mg per day.

Mediterranean Diet

-MyPlate incorporates many of the features of the Mediterranean Diet. -Mediterranean diets have gotten a lot of attention because the rates of cardiovascular disease in many Mediterranean countries are substantially lower than rates in the USA. -Red meat is eaten only monthly. Eggs, poultry, fish, and sweets are eaten weekly. This makes the diet low in saturated fats and refined sugars. -Primary fat used for cooking is Olive Oil, making the diet high in monosaturated fats. -Foods eaten daily include grains, fruits, beans/legumes, nuts, vegetables, cheese, and yogurt. These choices make the diet high in vitamins and minerals, fiber, phytochemicals, probiotics, and prebiotics. -Wine is included in moderation.

Nutritionist

-No definition or laws regulating it. -In some cases, it refers to a professional with academic credentials in nutrition who may also be an RD. -In other cases, the term may refer to anyone who thinks he or she is knowledgeable about nutrition. -People who call themselves nutritionists aren't necessarily educated, trained, and experienced in the field of nutrition.

Moderate Alcohol Consumption for Men and Women

-No more than one drink per day for women -No more than two drinks per day for men Adults who should NOT drink alcohol are: -Those who cannot restrict their intake -Women of childbearing age who may become pregnant -Pregnant or Lactating women -Individuals taking medications that can interact with alcohol -People with certain medical conditions -People who are engaging in activities that require attention, skill, or coordination

Major Roles of the Macronutrients

-Nutrients that our body needs in relatively large amounts to support normal function and health. -Carbs, fats, and proteins are the only nutrients that provide energy- our body breaks down these nutrients and reassembles their components into a duel that supports physical activity and basic functioning. These energy yielding nutrients are also referred to as macronutrients. -Macro means "large" and our body needs relatively large amounts of these nutrients to support normal function and health.

Registered Dietitian (RD)

-Requires a bachelor's degree, completion of a supervised clinical experience, a passing grade on a national examination, and maintenance of registration with the Academy of Nutrition and Dietetics. -Anyone who has earned an RD is also a qualified nutritionist, but not all nutritionists are qualified dietitians.

Tolerable Upper Intake Level (ULs)

-The highest average daily nutrient level likely to pose NO risk of adverse health effects to almost all individuals in a particular life stage and gender group. -This does not mean that we should consume this intake level or that we will receive more benefits from a nutrient by meeting or exceeding the UL. As the intake of a nutrient increases beyond the UL, the potential for toxic effects and health risks increases. -The UL value is a helpful guide to assist you in determining the highest average intake level that is deemed safe to consume.

Nutrition Facts Panel

-The label on a food package that contains the nutrition information required by the FDA. -To read a Nutrition Facts Panel, start at the top and work your way down. *1) Serving size and servings per container.* This section describes the serving size in a common household measure and a metric measure. It also contains how many servings are contained in the package. *2) Calories and Calories from fat per serving.* This section describes the total number of Calories and the total number of Calories that come from fat in 1 serving of that food. *3) List of Nutrients.* This section states the nutrients this food contains. *4) Percent daily Values (%DVs)* This section tells you how much a serving of food contributes to your overall intake of the nutrients listed on the label. These calculations are based on a 2000 calorie diet. *5) Footnote (lower part of the panel).* This section tells you that the %DV are based on a 2000 calorie diet and that your needs may be higher or lower based on our caloric needs.

Nutrient Density

-The relative amount of nutrients per amount of energy (or number of calories).

Organic Foods

-The term organic is commonly used to describe foods that are grown with little or no use of synthetic chemicals. -Both carbon and hydrogen are in organic nutrients.

Fat Soluble Vitamins

-Vitamins that are not soluble in water but are soluble in fat. -These include vitamins A, D, E, and K.

Water Soluble Vitamins

-Vitamins that soluble in water -These include vitamin C and the B-vitamins

Ghrelin (hormone)

-produced in the stomach and is considered a physiological "hunger hormone" -after meals, ghrelin levels fall, as time passes, the levels then rise -this is a fast-acting hormone and it triggers the hypothalamus to strongly induce us to eat

Calculating the Energy Contribution of Carbohydrates

1) Multiply your total grams of carbohydrates by energy value for carbohydrate: 300g of carbohydrate x 4 kcal/g = 1200 kcal of carbohydrate consumed 2) Take the kcal of carbohydrate consumed, divide this by the total kcal consumed, and multiply by 100. This will give you the percentage of the total energy you consume that comes from carbohydrate (1200 kcal/2500 kcal) x 100 = 32.4% of total energy comes from carbohydrate 3) To calculate your percentage of total energy that comes from fat, you follow the same steps but incorporate the energy value for fat: 90g of fate x 9 kcal/g =810 kcal of fat (810 kcal/2500 kcal) x 100 = 32.4% of total energy comes from fat

Low Fat

3 g or less fat per serving

Examples of Fats (Oils)

Butter Lard Margarine Oils Vegetable Oils

Bile

Fluid produced by the liver and stored in the gallbladder; it emulsifies fats in the small intestine (that is, it reduces the fat into smaller globules and disperses them, so that they are more accessible to digestive enzymes

Treating GERD

GERD is a chronic disease in which episodes of gastroesophageal reflux cause heartburn or other symptoms more than twice per week Symptoms: chest pain, trouble swallowing, burning in the mouth, the feeling that food is stuck in the throat, and hoarseness in the morning Ways to treat GERD: -identify the types of foods or situations that trigger the episodes and then avoid them -eat smaller meals -after eating, wait at least 3 hours before lying down -some people find relief at night by elevating the head of their bed 4-6 inches (ex. Wedge between the mattress and box string or by raising their pillow -if you smoke, stop; if you're overweight, lose some -taking an antacid before a meal can help prevent symptoms -there are many OTC and prescription drugs available to treat GERD If GERD is not treated: -It can lead to bleeding and ulcers in esophagus - scar tissue can develop in esophagus making it difficult to swallow -Barrett's esophagus can develop into cancer -asthma can also be aggravated or even caused by GERD

The definition of hunger

Hunger is a physiological drive to eat that occurs when our body senses that we need food

Fat Free

Less than 0.5 g of fat per serving

The volume of the stomach when full

Signals from a cluster of cells called the satiety center (satiety means fullness) inhibits the feeding center cells. This prompts us to stop eating. -1 gallon when full -6 ounces when empty

Enterocytes

The cells lining the wall of the intestine These cells live only a few days

The pancreas' role in digestion

The function of the pancreas (an accessory organ) manufactures, holds, and secretes different digestive enzymes. It is located behind the stomach The pancreas secretes enzymes called pancreatic amylase, which continues the digestion of carbohydrates It also secretes pancreatic lipase, which continues the digestion of fats Proteases secreted in pancreatic juice digest proteins Pancreas is also responsible for manufacturing hormones that are important in metabolism (Insulin and glucagon help regulate the amount of glucose in the blood) The pancreas also secretes bicarbonate (a base) into the duodenum to neutralize the acidic chyme leaving the stomach -this helps pancreatic enzymes work more effectively and also ensures that the lining of the duodenum is not eroded

Peristalsis

Waves of squeezing and pushing contractions that move food in one direction through the length of the GI tract

Digestion VS Absorption and where these processes occur

digestion begins in mouth absorption is the process of taking these products of digestion through the wall of the small intestine into the circulation.

Peptic ulcer disease

h-pylori