Nutrition 121 Midcourse exam

Vitamin

-Enable chemical reactions to occur in the body -Contain no usable energy -Fat Soluble: Vitamins A, D, E, and K -Water Soluble: Vitamins B and C

Simple Sugars

-Monosaccharides -Disaccharides

Energy Density

A comparison of the calorie content of food with the weight of it. An energy-dense food is high in calories but weighs very little (ex. potato chips, cookies), whereas a food low in in energy density has few calories but weighs a lot (ex. an orange, oatmeal).

Recommended Dietary Allowance (RDA)

Amount of nutrients required to meet all the needs in a particular age and gender group. Significant deviation below or above RDA can result in deficiency or toxicity

Cardiovascular System

Body system consisting of the heart, blood vessels, and blood. This system transports nutrients, waste products, gases, and hormones throughout the body and plays an important role in immune responses and the regulation of body temperature.

Polysaccharides (starches)

Carbohydrates containing many glucose units, from 10 to 1000 or more; also called complex carbohydrates. Found chiefly in grains, vegetables, and fruits.

Monosaccharides

Simple sugar, such as glucose, that is not broken down further during digestion; they serve as the basic unit of all carbohydrate structures. The most common monosaccharides in foods are glucose, fructose, and galactose.

Overnutrition

State in which nutritional greatly exceeds the body's needs. At first, it can cause minor symptoms such as stomach distress but can become toxic if prolonged. For example, too much vitamin D can cause hypercalcemia (too much calcium in your blood). The most frequent instance of overnutrition is an excess intake of calories leading to obesity.

Nutrient Density

The ratio derived by dividing a food's nutrient content by its calorie content. If the food's overall nutrient contribution exceeds it contribution to calorie needs, it is considered to have favorable nutrient density. Determined by comparing its protein, vitamin, or mineral content with the number of calories it provides.

Nutrition

The science that links food to health and disease

Protein

-4 kcal per gram -Energy yielding -Main structural material in the body

Carbohydrates

-4 kcal per gram -Provide the majority of calories in our diet

Alcohol

-7 kcal per gram -Ethyl alcohol or ethanol (CH2CH3OH) is the compound in alcoholic beverages -A potential source of calories (bc 7 kcal per gram)

Lipid (fat)

-9 kcal per gram -Energy yielding -Do not dissolve in water -Essential fatty acids

Water

-Acts as a solvent and lubricant -Transports nutrients and wastes Medium for temperature regulation -Majority of our body weight -Recommended intake is 9 to 13 cups a day -Found in food , and provides no calories nor energy

Phytochemical

-Chemical found in plants -May contribute to a reduced risk of cardiovascular disease in people who consume then regularly

Complex Sugars

-Glycogen -Starch -Fiber

Mineral

-Inorganic substances that do no contain carbon atoms -Numerous functions in the body -Major and trace minerals -Perform electrolyte function -Produce no calories and energy

Fiber

-Mainly made up of polysaccharides, but the chemical bonds that join with individual sugars cannot be digested by human enzymes in the GI tract -Not individual, but a group of substances including cellulose, hemicellulose, pectins, gums, mucilages, and lignin

Common nutrient claims allowed on food labels

-Sugar-free, no added sugars, reduced sugar -Calorie-free, low calorie, reduced or fewer calories -High fiber, a good source of fiber, more or added fiber -Fat-free, low-fat, reduced or less fat -Sodium free, low sodium, reduced or less sodium -Fortified or enriched, healthy, light or lite, diet, good source, high, organic, natural, extra lean, and lean.

Kilocalorie (kcal)

-The unit that describes the energy content of food -Kcal refers to a 1000-calorie unit of measurement -Simply referred to as calories

Food habits are influenced by

1. Flavor, texture, and appearance of food 2. Routines and habits 3. Early experiences and customs 4. Advertising 5. Nutrition and health concerns 6. Restaurants 7. Social changes 8. Economic and physiological processes affected by meal size and composition

The 5 foundational dietary 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

10 leading cause of death in North America

1. Heart Disease 2. Cancer 3. Accidents 4. Chronic lower respiratory disease 5. Stroke 6. Alzheimer's disease 7. Diabetes mellitus 8. Pneumonia/influenza 9. Kidney disease 10. Suicide

What percentage of protein intake is from animal sources?

66.3% of protein intake is from animal sources; 33.3% is from plant sources

Constipation

A condition characterized by difficult and/or infrequent bowel movements (i.e. fewer than three bowel movements per week). Can be caused by disorders of the nervous system or muscular function, a physical obstruction in the GI tract, or a side effect of certain medications and dietary supplements. More often, it is caused by inadequate dietary fiber or fluid intake. Treatment - Increasing dietary fiber and fluid intake (ex. Whole-grain bread and cereals, beans, dried fruit). In severe cases, laxatives can be used.

Desirable Nutrition

Although it is determined by your age, gender, height, and weight, desirable nutritional health adheres to recommendations by health professionals or the Dietary Guidelines to obtain essential nutrients

# of kcals in: carbohydrates, lipids, proteins, and alcohol

Carbohydrates- 4 kcal per gram Lipids- 9 kcal per gram Proteins- 4 kcal per gram Alcohol- 7 kcal per gram

Functions of the Mouth/Salivary Glands

Chew food, perceive taste, moisten the food with saliva, lubricate food with mucus, release a small number of enzymes to digest carbohydrates and fat, initiate swallowing reflex

Disaccharides

Class of sugars formed by the chemical bonding of two monosaccharides. In food, they are sucrose, lactose, and maltose.

Hepatic Portal Circulation

Drains nutrient-rich blood from digestive organs Delivers it to the liver for processing

Undernutrition

Failing health that results from a long-standing dietary intake that does not meet nutritional needs. At first, surpluses of nutrients are used, but as they exhaust, health begins to decline. Nutritional deficiency symptoms affect the skin, hair, nails, and eyes.

Functions of the Esophagus

Lubricate with mucus, move food to the stomach by peristaltic waves

Lacteal

Lymphatic vessel that absorbs fats from the small intestine. It also contributes to the defense of the body against invading pathogens.

Fiber

Mainly made up of polysaccharides, but fibers differ from starches insofar as the chemical bonds that join the individual sugar units cannot be digested by human enzymes in the GI tract. Not a single substance, but a group composed of cellulose, hemicelluloses, pectins, gums, and mucilages.

Functions of the Large Intestine

Mix and propel contents, absorb sodium, potassium, and water, house bacteria that synthesize some vitamins and short-chain fatty acids, lubricate with mucus, form feces

Functions of the Small Intestine

Mix and propel contents, lubricate with mucus, digest and absorb most substances using enzymes made by the pancreas and small intestine cells

Heartburn (acid reflux)

Movement of acid from the stomach into the esophagus. Includes pain, nausea, gagging, cough, or hoarseness. If it is recurrent, it might be a more serious condition known as gastroesophageal reflux disease (GERD). Treatment - eat small, low-fat meals, limit alcohol and caffeine consumption, avoid acidic, spiced, and carbonated foods and beverages, and elevate the head.

Functions of the Liver/Gallbladder

Produce and store bile to aid far digestion and absorption

Chronic Disease Risk Reduction Intakes

Reference values that provide recommendations for adequate intake and healthy individuals. This was developed to address chronic disease risk.

Daily Value (DV)

Rough guide for comparing nutrient content of a food to approximate human needs. The estimated kcal is 2000 per day but varies by individual.

Functions of the Pancreas

Secrete sodium bicarbonate and enzymes to digest carbohydrates, fat, and protein

Functions of the Stomach

Store, mix, dissolve, and continue the digestion of food, dissolve food particles with secretions, kill microorganisms with acid, release enzymes to digest protein and some fat, lubricate and protect stomach surface with mucus, regulate emptying of dissolved food into the small intestine, produce an intrinsic factor for vitamin B-12 absorption

Lymphatic System

System of vessels and lymph that accepts fluid surrounding cells and large particles, such as products of fat absorption. Lymph eventually passes into the bloodstream from the lymphatic system.

Estimated Energy Requirement (EER)

The amount of energy intake (kcal) in order to match the energy intake of someone in the same age, gender group, weight, height, and activity pattern

Tolerable Upper Intake Level (UL)

The highest level of daily nutritional intake unlikely to cause adverse health effects in the long term

Adequate Intake (AI)

The standard based on dietary intake by individuals with a healthy eating pattern.

Required nutrition facts on labels

Total calories, total fat, saturated fat, trans fat. cholesterol, sodium, total carbohydrates, fiber, total sugars, added sugars, protein, vitamin D, calcium, iron, and potassium

Ulcers

When the lining of the esophagus, stomach, or small intestine is eroded by the acid secreted by stomach cells. Causes pain, blood loss, and perforation. Treatment - A combination approach by using antibiotics and stomach acid-blocking medications. Spicy and acidic foods do not cause ulcers, but they can irritate and even worsen them. Also, avoid milk and cream as the calcium stimulates acid secretion and inhibits healing.

60% of dietary fats come from _______ and 40% comes from ______.

animal sources; plant sources

Leading cause of death

cardiovascular disease

Variety

choosing foods from a variety of food groups.

Moderation (proportionality)

eating more nutrient-dense foods such as fruits, vegetables. whole grains, and low-fat or fat-free milk products and eating fewer foods with high fat, sugar, cholesterol, and salt content. Also matching your energy intake with energy expenditure.

Half of carbohydrate intake comes from _______.

simple sugars; the other half comes from starches