Nutrition 222

Cholesterol is manufactured in the....

liver

What is the DGA for sugar intake?

"choose and prepare foods and beverages with little added sugar" - Less than 10% kcalories per day - Maximum of 8 teaspoons for 2000 kcal pattern

Lipoproteins

clusters of lipids associated with proteins that serve as transport vehicles for lipids in the lymph and blood

Foods exempt from labeling

- Plain coffee and tea - some spices, flavorings - ready-to-eat foods prepared and sold in retail establishments and restaurants - most alcoholic beverages (alcohol not regulated by FDA; industry is working to make more available, but not law)

What are the advantages and disadvantages of hydrogenation?

Advantages: Prevents oxidation, prolongs shelf life. Affects texture of foods Disadvantages: May produce unhealthy fats Cis: hydrogens on same side Trans: Hydrogen on opposite sides

What is the DV and AI for fiber?

DV: 28 grams for a 2000 kcalorie intake AI: 14 grams per every 100 kcal/day 25g a day for women and 38g a day for men

Describe food sources of fat

5g fat/ 45cal 1tsp oil or shortening 1 1/2 tsp mayonnaise, butter 1 tbs salad dressing, cream 1 1/2 Tbsp sour cream Invisible (most consumption) vs visible fats Milk and milk products: varying in fat contents, low, reduced, high. Rich in calcium and protein Protein foods: Solid fats, lean- high fat, recommended intake of 5-7oz a day. Veggies, fruits, and grains: contain little to no fat. Exception: olives and avocado.

Water, vitamins, and minerals provide X Kcal

0

D) Dietary assessment methods

1. 24-hour recall 2. Food frequency questionnaire 3. Food record 4. Direct observation

Alcohol provides X kcal

7

Fats provide X Kcal

9

Describe the 2 routes of cholesterol in the body

1. Incorporated into bile by the liver, stored in the gallbladder, and delivered to the intestine 2. Released into the bloodstream where it travels to all the body cells

What are they key feature that a food label must provide?

1. Name of food 2. Net weight of food 3. Name and address of manufacturer 4. A list of ingredients in descending order by weight 5. Nutritional Fact panel 6. Serving Size 7. Recommended serving size 8. Uniform definitions for descriptive label terms like "light" 9. Health claims 10. Presence of the 8 common allergies

______ consist of long chains of monosaccharides linked together. The straight chain is called _____ and the branched chain is called _____.

1. Polysaccharides 2. Amylose (legumes) 3. Amylopectin (potatoes, bread, rice, ...)

What are the potential harmful effects of excess fiber intake?

1. Reduced bioavailability of minerals. 2. Too much fiber and too little water increases your risk of dehydration 3. Can limit kcalorie intake. Increased bulkiness in food

Define the three types of fatty acid.

1. Saturated: Saturated fatty acids are saturated with hydrogen atoms and do not have double bonds. They are generally solid at room temperature and are commonly derived from animals. 2.Monosaturated: A fatty acid that contains one double bond. This kink keeps unsaturated fatty acids from packing together tightly as a result unsaturated fatty acids are liquid at room temperature. 3.Polyunsaturated: Contain 2 or more double bonds and are liquid at room temperature. Usually of plant origin.

What factors influence the glycemic index?

1. Starch Structure 2. Fiber Content 3. Presence of fat and protein 4. Food processing 5. Mixture of foods in meal 6. Individual glucose tolerance

What are the three categories of lipids (describe them) Lipids are hydrophobic and therefore do not dissolve in water.

1. Triglycerides (fats and oils): Predominate form of fat 2. Phospholipids 3. Sterols

_____ are formed when monosaccharides units combine. Examples include ______, _______, and _____. Be sure to know which simple sugar is used to form each unit.

1.Disaccharides 2. Sucrose (glucose + fructose): Table sugar 3. Lactose (glucose + galactose): Milk sugar 4. Maltose (glucose + glucose): Grain sugar

Total fat should be ____ of daily energy and _______ of the daily value

20-35%, 30%

Cholesterol should be __ mg/day

300

Carbs provide X kcal

4

Proteins provide X kcal

4

Sterols are composed of ________ and _________.

4 connecting rings of carbon and hydrogen.

Linoleic acid should be _____ of energy and linolenic acid should be _____ of energy.

5% to 10%

Saturated fat intake should be ____ of daily energy intake

< 10%

Define dehydration

A serious reduction in the body's water content. Causes: GI losses, fever, and excessive urination.

Define edema

Abnormal accumulation of fluid in interstitial spaces of tissues. Caused by a protein-energy malnutrition.

AIs

Adequate Intakes. Approximate amount of a nutrient that groups of similar individuals are consuming to maintain good health. (Based of RDA)

What are some key serum proteins that are measures in the biochemical process and what do they asses?

Albumin: used to gauge severity of illness due to slow rate of degradation Transferrin: Transports iron and indicated iron status. Transthyretin and retinol-binding protein: decrease rapidly during PEM and respond quickly to improved protein intakes. C-reactive protein: rises rapidly in response to inflammation or infection. Often elevated in critical illness, heart disease and some cancer.

B) Biochemical Analysis

Analysis of blood and urine samples. Laboratory test: hematology, serum enzymes and electrolytes, blood glucose, uric acid, BUN. Provides information about disease management, nutrient status, electrolyte status, organ function.

Define sugar alcohols

Carbohydrates called nutritive sweeteners. Naturally occur in fruits and vegetables. Provide sweetness and bulk to cookies, sugarless gum, jams, and jellies.

Carbohydrates are composed of these three things...

Carbon, Hydrogen, and Oxygen C6H12O6

Nutrients

Chemical compounds in foods that an organism needs to live and grow.

Describe the carbohydrate/fiber recommendations for GI health

Consume both soluble and insoluble fiber. Soluble fiber is fermented by the gut bacteria which enhances the GI environment. Insoluble fibers help maintain bowel regularity, which may help prevent hemorrhoids.

What is the DI (AMDR) for carbohydrates and the DV?

DRI(AMDR): 45-65% of kcalories DV: 60% of kcalories

What are the 5 main tools to help aid in nutrition?

DRIs; Provide nutrient recommendations to prevent deficiencies and chronic diseases.

Describe the carbohydrate/fiber recommendations for diabetes.

Eat foods that are high in fiber because fiber delays carbohydrate digestion and absorption, thus slowing the rise of glucose in blood. Glycemic index.

What is epigenetics and precession nutrition?

Epigenetics: the process that causes heritable changes in gene expression that are separate from the DNA nucleotide sequence. Precession nutrition: Plate; dietary habits, food behavior, physical activity, deep phenotyping, metabolomics, microbiota, nutrigenomics.

EARs

Estimated Average Requirements. Population-wide average nutrient requirement to meet the needs of 50% of healthy individuals.

(EERs/AMDRs)

Estimated Energy Requirement; method to determine the amount of energy you need per day to maintain healthy body weight. Acceptable Macronutrient Distribution; Ranges of energy you should consume. (Carbs 45-65%, Protein 10-35%, Fat 20-35%)

What is the relationship between sugar and dental caries?

Evidence says sugar and dental caries are linked. Diets providing no more then 10% kcalories from sugar show a low prevalence of caries.

Define the omega-6 fatty acid and where its found

Found in nuts and seeds, vegetable oils, and whole grains. Body functions: Maintain blood pressure, help clot formation, immune response, inflammatory, response to injure/illness

Define omega-3 fatty acid and where they are found.

Found in: Fish and oils. The body can make it but it makes it very slowly. Body functions: Prevent heart disease, hypertension, arthritis, and cancer. Normal brain development, eye health, normal growth and development

C) Clinical Evaluation (Physical Exam)

Functional assessment of immunity (skin redness and swelling), heart and lung capacity (exercise tolerance), and muscle and strength wasting (loss of muscle tissue)

Monosaccharides include these three things. Describe them.

Glucose: most abundant sugar in foods and the primary energy source. Found in fruits, vegetables and honey. Fructose: "Fruit sugar", the sweetest of the simple sugars. Found in fruits, honey, and corn syrup. Galactose: Found as a part of lactose in milk.

What 15 grams of carbs looks like

Grains: 1 slice whole wheat bread, 1/2 bagel, 6" tortilla. 1/2 cup rice.. Veggies: 1/2 cup; dry beans, corns, peas... (5 grams): 1/2 cup cooked; carrots, onions, tomatoes, greens. 1 cup salad Fruit: 1/2 cup juice Small banana, apple, or orange 1/2 cup canned or fresh fruit 1/4 cup dried fruit Legumes': 1/2 cup beans Dairy***: 1 cup milk/ yogurt=12g 1 cup cottage cheese=6g

____ are good cholesterol and ______ are bad cholesterol. Describe their impact on the body.

HDL/LDL HDL: Lower risk of heart disease High LDL= risk of stroke/heart attack

Does dietary cholesterol intake impact blood cholesterol?

Has little to no effect for most people.

What are the recommendations for fat intake?

Has shifted from lowering total fat to limiting saturated and trans fats. Recommends that a portion be taken from a few tablespoon from raw oil. Low fats diets are needed for people with heart disease and diabetes. Low fats diets increase the risk of low intake for essential fatty acids.

Claims on labels must include x, y, z

Health Claims (describe the amount of nutrient in a food product). Structure/Function Claims (describes how a nutrient or dietary compound affects the structure or function of the human body ***Cannot treat). Nutrient content claims. 1 and 3 are FDA approved.

What are the 4 leading causes of death in the U.S. that good nutrition can help prevent?

Heart Disease, Cancer, Strokes, and Diabetes

Describe the carbohydrate/fiber recommendations for heart disease.

Heart Disease: Consume lots of fiber (especially soluble fiber) because it removes bile and fat from GI. Consume low amounts of trans and saturated fats.

A) Anthropometric Data

Height, body weight, head circumference, circumference of wait and limbs. In children this is used to evaluate growth while in adults it is used to evaluate the nutritional risk associated with illness.

Describe the carbohydrate/fiber recommendations for weight management

High fiber intake means you are eating nutrient dense food, which will help you stay satisfied longer.

Describe the carbohydrate/fiber recommendations for Cancer

High fiber intake. Fiber can quickly remove cancer causing components out GI. Giving rise to molecules that help inhibit cancer development.

Describe the daily value. indicate when a food is considered high in that nutrient or low in that nutrient.

If a serving provides 20% or more of the DV, it is considered high in that nutrient. If a nutrient provides 5% or less of the DV, it is considered low in that nutrient.

Define fat replacers

Ingredient that replace some or all of the function of fat in the food and may not provide energy. Offer less than .05 grams of fat. Lower calories

Describe the glycemic index

It ranks the carbs on a scale from 0-100 according to the extent to which they raise blood sugar

Which types of fatty acid are unsaturated?

Mono and Poly

Describe the health effects of monounsaturated fat, olive oil, polyunsaturated fatty acids, and fish oil supplementation.

Mono: Some fats can be very healthy. Substituting for saturated fats may prevent heart disease. Ex. The Mediterranean diet Olive Oil: Lower LDL and cholesterol. Lowers blood clotting factors. Provide phytochemicals (antioxidants) PUFAS: Lower blood triglycerides, prevent blood clots, lowers blood pressure, and defends against inflammation. All in all, protect against heart disease. Fish Oil Supplementation: (Pure fish is better for you!!!) This can lead to further complications. Some studies show benefits, so take with medical supervision.

Two examples of simple simple carbohydrates

Monosaccharides and Disaccharides

What are dietary fibers?

Most are polysaccharides in which the bonds cannot be broken by human digestion and the yield very little energy. 1. Cellulose (veggies, plant walls, fruit, legumes) 2. Hemicellulose (cereal fibers) 3. Pectin's (citric fruits and apples) 4. Gums and mucilage's (additives or stabilizers) 5. Lignin's (woody parts of plants)

What is the relationship between sugar and obesity?

No direct cause and effect has shown between sugar itself and obesity. Associated with increased body fat

_________ is the study of dietary effects on gene expression

Nutritional Genomics. Goal: Custom-designed prescription that fits a persons needs.

One example of a complex carbohydrate

Polysaccharides (Glycogen)

What is hydrogenation?

Process of adding hydrogen molecules to points on unsaturation.

RDAs

Recommended Dietary Allowances; based on the EAR, average amount of a nutrient that meets the need of nearly 97-98% of individuals. Always higher that the EAR.

Who are the members of the interdisciplinary healthcare team?

Registered Dietitian Nutritionist: Medical Nutrition therapy, Nutrition Assessment, Diet education, Diet orders,.. Registered Dietetic technician: Assist RDN Physicians: Diet Orders Nurses: Nutrition Screenings, monitor intake, assist with feeding Others (pharmacist, speech therapist, occupational therapist): Swallowing, feeding self

________ starches are starches classified as fibers because they are not digested or absorbed in the body.

Resistant starches. Can help prevent a healthy colon Ex. Whole or partially milled grains, legumes, raw potatoes, unripe bananas, cooked then cooled rice.

What are the roles of phospholipids?

Roles in the cell: cell membrane bilayer, emulsifiers, cell signaling. They are soluble in both water and fat. They are made by the liver (not essential) and are used as emulsifiers by the food industry.

Compare and contrast saturated fatty acids, unsaturated fatty acids, and triglycerides.

Saturated fats (no double bond): solid at room temperature. Hard vs Soft fat. Unsaturated Fatty acid (one double bond or more): liquid room at room temperature. Solid fats melts easier and are more saturated Triglycerides: Variety degrees of saturated and unsaturated. More saturated, easier to melt, and softer.

Compare and contrast saturated and trans fat

Saturated fats are found primarily in animal products and are usually solid at room temperature. Increases LDL Trans fats are typically from hydrogenated fats. Increase LDL and lower HDL. Also increases inflammation Neither really give us a health benefit.

Describe the difference between soluble and insoluble fibers.

Soluble: Dissolve in water, fermented by gut bacteria. Pectin's, gums, and mucilage's. Oats, fruit, legumes, veggies. Health benefit Insoluble: Not dissolved in water, not fermented well. Cellulose and hemicellulose. Whole grains, hull of seeds, skin or corn. GI benefit

Describe the function of sterols.

Structural component of cell membranes Bile as bile salt Sex hormones Precursor to vitamin D

What is the nutrition facts panel? What must it list in each serving?

The nutritional facts label must list total fat, trans fat, cholesterol, sodium, total carbs, dietary fiber, total sugars, added sugars, protein, and certain vitamins and minerals.

UL

Tolerable intake level; highest level of usual daily nutrient intake likely to pose no risk of adverse affects.

What is the predominant form of lipids? It is formed from_______ and ______

Triglycerides. Glycerol and 3 fatty acids of different lengths.

Fatty acids are composed of ______, with _______ attached and an _______ at one end.

a chain of carbon atoms with hydrogen atoms and a acid group at one end.

Nutrition care process

a systematic approach used by dietetic professionals to evaluate and treat nutrition-related problems.

Fat is stored in

adipose tissue

kcal

amount of energy needed to raise the temperature of 1 kilogram of water.

What nutrients provide energy?

carbohydrates, fats, protein

What are the six classes of nutrients?

carbohydrates, fats, proteins, vitamins, minerals, water

Tips for eating

cutting solid fats and choosing unsaturated fats. Select most nutrient dense foods.

Nutrients provide:

energy, growth, maintenance, and regulates numerous body processes.

What is Olestra?

fat replacer, properties of fat but not fat, doesn't get digested. Not absorbed, may carry off fat, may cause abdominal cramps and loose stools

_______ and ______ are essential fatty acids

linoleic (omega 6) and alpha-linolenic (omega 3). Both are polyunsaturated. Essential= the body cannot make it so must be consumed. Note: The more carbon in the fatty acid, the longer it is. The more hydrogen attached to the carbons the more saturated it will be.

Dietary sources of cholesterol are...

only in animal products (dairy, meat, liver, ...)