Nutrition Exam 1

BE ABLE TO IDENTIFY THE FAT CONTENT & CHOLESTEROL OF CERTAIN FOODS. RECOMMENDED AMOUNT CHOLESTEROL PER DAY?

300 mg of cholesterol per day

Proteins

4 kilocalories per gram, composed of amino acids. Ideally provide 10% to 35% of total kilocalories, Source of energy only when supply from carbohydrates and fats is insufficient, Best use of protein is not for energy; it should be preserved for other critical functions, such as structure, enzyme and hormone production, and fluid balance. Proteins provide amino acid which are necessary for building and repairing tissues

Cholesterol

A fat related compound called a sterol the most significant animal sterol synthzied only in animal tissue primary synthesized in the liver

BASAL METABOLISM

Basal energy expenditure is the amount of energy in kcal needed by the body for the maintenance of life when a person is at complete digestive, physical, mental, thermal, emotional rest

Why are carbohydrates so important?

Carbohydrate foods provide practical energy sources because of their availability, relatively low cost, and storage capability. Carbohydrate structures vary from simple to complex, providing both quick and extended energy for the body. Because the body can rapidly digest starches and sugars that are eaten to yield energy, carbs are considered quick energy foods

Carbohydrates

Carbohydrates are the primary source for heat and energy, also maintain the body's reserve store of quick energy as glycogen. Each gram of carbohydrate consumed yields 4 kilocalories of body energy. A well balanced diet equals 45-65% of total kilocalories. Simple- sugar, glucose, fructose, sucrose, concentrated fruit juices Complex- more nutrients, higher in fiber, digest slower- fiber (peanuts), starch (whole wheat bread, corn, potatoes, oats, peas, rice.

What are the energy demands of the CNS

Central nervous system depends on constant carbohydrate supply

COMPLETE PROTEINS/INCOMPLETE PROTEINS - DEFINE IN DEPTH

Complete- Protein foods that contain all 9 indispensable amino acids in sufficient quantity and ratio to meet the body's needs; primarily of animal origin (egg, milk, cheese, meat, poultry, fish) Incomplete- Protein foods that are deficient in one or more of the 9 indispensable amino acids; generally of plant origin (grains, legumes, nuts, seeds

Current DRI not to exceed 35% Adipose helps transport nutrients across the cell membrane Visible fat- butter, margarine, cream, salad oil, lard, shortening, meats Invisible fat- egg yolk, avocado, The FDA regulates food labeling in this country Coconut has no mg of cholesterol Protein in food provides the amino acids necessary for building and maintaining body tissue. Macronutrient involved in tissue building Amino acid are basic building protein units Protein-milk, cheese, wheat, albumin in eggs Complete proteins contain all essential amino acids in correct proportion and ratio Incomplete proteins supply some of the amino acids from plant sources, grains, nuts Anabolism makes growth and repair possible ØCatabolism: breakdown of proteins into amino acids ØAnabolism: resynthesis of amino acids into proteins ØDeamination is the removal of nitrogen from amino acids, which can occur in order to maintain nitrogen balance.

During a period of negative nutrition balance the body begins breaking down tissue to get energy Functions of protein Primary tissue building Water and pH balance ØOsmotic pressure = the pressure that is produced as a result of osmosis across a semipermeable membrane Metabolism and transportation Body defense system Energy system Protein repairs worn-out, wasted, or damaged tissue, such as wound repair, burn Protein makes up nearly 3 quarters of all dry manner in most tissues excluding bone and adipose fat Enzymes ØDigestive enzymes: amylases, lipases, proteases Transport agents ØLipoproteins ØHemoglobin ØTransferrin Hormones Insulin and glucagon

Vitamins are more susceptible to degradation or destruction Regulation and control ØVitamins- Function as coenzyme factors in the governing of chemical reactions during metabolism •Minerals •Also serve as coenzyme factors ØWater: essential base for all metabolic processes ØFiber: regulates passage of food material through gastrointestinal tract and influences the absorption of nutrients The average american consumes 88% of their grain products in the form of grains and only 12% as whole grains Simple hydrate and simple blood is glucose Fructose corn syrup Galactose- to make sugar

Energy demands will determine if monosaccharides are used for immediate energy or stored as glycogen Milk is a disaccharide that aids the absorption of calcium and phosphorus Maltose is found in beer Disaccharides ØSucrose: common table sugar (glucose + fructose) ØLactose: sugar found in milk (glucose + galactose) ØMaltose: product of intermediate digestive breakdown of starch within the body (glucose + glucose) Polysaccharides are complex carbs High fiber- dark rye bread, carrots, pumpkin, sunflower seeds, pulp,

ATP

Energy that is needed for voluntary and involuntary body work Metabolic end product of energy yielding foods consumed

Food Guide

Food and nutrient guides help us plan a balanced diet according to individual needs and goals Food insecurity is defined by The US Department of Agriculture as the limited or uncertain availability of nutritious and adequate food

vitamins and minerals

Function as coenzyme factors in the governing of chemical reactions during metabolism

WHERE IS GLYCOGEN STORED AND WHAT IS FUNCTION?

Glycogen is stored in the liver and muscles, glycogen stores and maintains normal blood glucose blood levels during sleep

KILOCALORIE-

Human energy is measured in heat units called kilocalories

Benefits of dietary fiber ØLowers blood cholesterol levels ØPromotes normal bowel function and prevents constipation ØIncreases satiety (hunger), which helps with the prevention of obesity ØProtects against disorders of the small and large intestines ØSlows glucose absorption, thereby reducing blood glucose spikes and insulin secretion. Health organizations emphasize role of dietary fiber Fructose is the sweetest sugar Liver- glycogen reserves maintain overall energy balance Starches are the most important carbohydrate in the diet

Mouth ØMechanical functions break food mass into smaller particles Peristalsis- involuntary Part of digestive process proteases start digesting proteins in the stomach The section of the small intestine that performs most of the absorption of macronutrients is duodenum Ø45% to 65% of adult's total caloric intake should come from carbohydrate foods Saturated not good- meat, cheese, eggs, solid at room temp Unsaturated- liquid at room temp, Roles of essential fatty acids ØRelated to tissue strength, cholesterol metabolism, muscle tone, blood clotting, and heart action The body creates Nutritionist recognize 9 essential amino acid, histadinedine, isoleucine, lacinie, lysine, methedrine, phenylalanine, threonine, tryptophan, branched chain

DISCUSS WHAT IS MEANT BY HIDDEN FATS

Not obvious. Cheese, milk, nuts, seeds, avocados, lean meat. Fats you cannot cut out of food

Forms of energy used in by human body: electrical, mechanical, thermal, chemical Complete proteins ØPrimarily of animal origin (egg, milk, cheese, meat, poultry, fish), Soy Incomplete proteins ØPrimarily of plant-origin •Grains, Legumes, Nuts, Seeds ØInvoluntary body work: greatest use of energy, ØRequires energy in various forms Calorie is the term in common usage Kilocalorie (1000 calories) is used in nutrition science ØAmount of heat needed to raise 1 kg of water 1° C ØAbbreviated as kcalorie or kcal Joule (J): international unit ØConvert kcal to kJ: multiply kcal by 4.184

Nutrients that are involved in metabolic regulation and control dietary fiber, water, minerals, vitamins Calorie dense foods (processed)- cakes, cookies, donuts, cheeseburger, fries Nutrient dense food- vegetables dark green especially, sweet potatoes, whole grains, lean meat, tomato Stored energy is used when food is not available Chemical changes that occur is metabolism. REE refers to all internal working activities of the body at rest BEE is measured when an individual is at complete digestive, physical, and emotional rest Liver, brain, heart, and kidneys are used for cellular function BEE or BMR is controlled by thyroxine hormone Mifflin St Jeor is the most reliable for REE. The percentage of the BEE is raised by the growth hormone 15-20% A fever increases BEE 7% for each 1 F rise in temperature

Registered Dietitian

Nutrition authority on the health care team

Nutrients involved in Tissue building

Proteins Provide amino acids Necessary for building and repairing tissues Vitamins and minerals Vitamin C in developing collagen Calcium and phosphorus for building and maintaining bone tissue Iron: essential part of hemoglobin in the blood

DRI

Reference values for nutrient intake needs of healthy individuals for each gender and age group. Every 5-10 years

BE ABLE TO DIFFERENTIATE SATURATED AND UNSATURATED FATS. WHAT DETERMINES IF THEY ARE SOLID AT ROOM TEMPERATURE?

Saturated fats are heavier, denser, and more solid than unsaturated fats (filled/ saturated with Hydrogen) Unsaturated fats are less heavier, less dense (not completely filled with Hydrogen); liquid at room temperature

DISCUSS FIBER IN DEPTH - RECOMMENDED AMOUNT

Should be increased gradually to avoid GI distress Women (19-50): 25 g/day; Older than 50: 21 g/day Men (19-50): 38 g/day; Older than 50 : 30 g/day

WHAT IS GLUCOSE? WHAT IS MEANT BY QUICK ENERGY?

The basic single sugar in human metabolism . Primary fuel for cells. The body's supply of glucose mainly comes from digestion of starch

Metabolism

The sum of all body processes that accomplish the basic life sustaining tasks. Intimate metabolic relations exist among all nutrients and their metabolic products

TEF (THERMIC EFFECT OF FOOD)-

The thermic effect of food if the energy required during digestion, absorption, transport, and metabolism

HARRIS-BENEDICT EQUATION

Used for the 2002 Dietary Reference Intake values provide an alternate method of estimating BEE or REE that is more specific to the individual

Water and Fiber

Water- essential base for all metabolic processes Fiber- regulates passage of food material through gastrointestinal tract and influences the absorption of nutrients

Signs of good nutrition

Well-developed body Ideal weight for height and body composition Good muscle development Smooth and clear skin Glossy hair Clear and bright eyes

Glycogen

a polysaccharide; the main storage form of carbohydrate in the body, which is stored primarily in the liver and to a lesser extent in muscle tissue

CATABOLISM - DEFINE IN DEPTH-

breakdown of proteins into amino acids

Macronutrients

carbohydrates, proteins, and fats

Ketones

chemical name for a class of organic compounds that includes three keto acid bases that occur as intermediate products of fat metabolism

Malnutrition

condition caused by improper or insufficient diet (undernutrition and overnutrition

Overnutrition

form of malnutrition, excessive caloric intake produces harmful body weight. Can also occur when excessive amounts of dietary supplements are consumed (toxicity

Human energy is measured in heat units called

kilocalories

FATTY ACIDS - IMPORTANCE TO HEART MUSCLE-

major structural components of fat, helps the heart beat at a steady rate

Fructose

primarily found in fruits and in honey

Fats

provide 9 kilocalories per gram, secondary form of energy, plant (monounsaturated- almonds, cashews, olive/vegetable/canola oils, peanut/almond butter, avocado, salmon/trout/sardines and animal(saturated- bad- beef, dark meat, icecream, whole milk, butter, cheese, sourcream, lard, vegetable shortening, coconut oil, colump oil

THYROXIN-

regulates metabolism and can be used as an indicator of overall metabolic function

ANABOLISM - DEFINE IN DEPTH-

resynthesis of amino acids into proteins; makes growth and repair possible

AMINO ACIDS

the nitrogen bearing compounds that form the structural units of proteins; after digestion, amino acids are available for the synthesis of required proteins

Micronutrients

vitamins, minerals, water

Peristalsis

wavelike contractions of the stomach muscles; continues the mechanical digestive process