Nutrition 241 Quiz 1
What are probiotics and how are they beneficial to health?
"for life" foods or food supplements containing microorganisms which beneficially affect consumers by improving the intestinal microbial balance. They contain living and helpful bacteria that boost the population count in your GI tract. These bacteria can help alleviate diarrhea, constipation, and lactose intolerance.
4 over arching goals
(1) attain high-quality, longer lives free of preventable disease, disability, injury, and premature death; (2) achieve health equity, eliminate disparities, and improve the health of all groups; (3) create social and physical environments that promote good health for all; and (4) promote quality of life, healthy development, and healthy behaviors across all life stages. It includes dozens of objectives related to nutrition and weight status and physical activity.
Gallbladder
(Accessory GI organ) Stores bile before release into the small intestine through bile duct. CCK signals the gallbladder to release bile. Bile emulsifies the lipids which are then dispersed into smaller globules and become more accessible to digestive enzymes (when this is removed, diets need to include low-fats foods)
gastroesophageal reflux disease (GERD)
(GERD) A painful type of heartburn that occurs more than twice per week, it can include a burning feeling in mouth, difficulty swallowing, feeling like you have food stuck in your mouth, wheezing, or hoarseness from the damage in the mouth. Causes include a hiatal hernia, smoking/alcohol, being overweight/pregnant, specific foods (ex spicy foods/citrus/chocolate), high fat foods, and lying down after a meal. Treated by finding what triggers it and avoid that action. It can build to lead to Barrett's esophagus
Flatulence
(intestinal gas) normal process that may be caused by foods rich in fiber, starches, and sugar (fermentation) . Bacteria act on partially digested carbs creating gas. Fat substitutes (olestra) and sugars alcohols caused gas. Beano can cause relief
Website reliability
Check credentials of website sponsors and/or information suppliers Qualified professionals? Are financial contributors' names available? Is there expert review of content? Check website date Is it current? Is information subject to change over time? Should it be consistently updated? Check sources of information (for-profit or not?) Look for ".gov"/".edu"/".org" as reliable designations
Proteins
Contain Nitrogen, Not a primary source of energy. Instead Builds, maintains, and repairs body tissue and assists in regulating metabolism and fluid balance. Includes: Meat, Soy and nuts. Composed of amino acids made up of carbon, hydrogen, and nitrogen.
Saliva
Contains digestive juice secreted by the salivary gland in the mouth. Enzyme (salivary amylase) bicarbonate, mucus, antibodies, and lysosomes
Exchange Program/DASH diet
DASH diet and the exchange system are two examples of healthful food plans. The exchange system was originally designed for people with diabetes. Exchanges, or portions, are organized according to the amount of carbohydrate, protein, fat, and Calories in each food.
Estimated Energy Requirement (EER)
DRI: Average dietary energy intake to maintain energy balance in a healthy adult. Defined by age, gender, weight, height, and level of physically activity (this can easily change based on daily activities)
Can be natural or synthetic
Include: flavor enhancers (salt), colorings, texturizes, emulsifiers, humectants, and desiccants. Vitamins and minerals: preservation = vit. E and C, and nutrition = vitamins and folate. Preservatives of concern are: sulfites and nitrates (grain was processed in such a way that it took out the vitamins and fiber)
processed foods
Includes foods that are fortified, enriched, or enhanced, such as orange juice with added calcium and vitamin D, or bread enriched with folate.
Occupational Health
Includes meaningful work or vocation
Physical Health
Includes nutrition and physically activity
Emotional Health
Includes positive feelings about oneself and life
Spiritual Health
Includes spiritual values and beliefs
Modern techniques
Industrial canning, Pasteurization - high heat to kill microorganisms, Aseptic packaging (e.g., juice boxes), Modified atmospheric packaging: replace oxygen with inert gas, High-pressure processing - expose food to very high pressure to inactivate most bacteria, and Irradiation
Percent daily values (%DVs)
Information on a Nutrition Facts panel that identifies how much a serving of food contributes to your overall intake of nutrients listed on the label; based on an energy intake of 2,000 Calories per day.
Constipation
Infrequent hard, small, and difficult to pass stools. Prevention includes eating a diet that is rich with water, fiber, and fluids, and exercise
Food undergoes three proccesses
Ingestion (2) Digenstion: large foods molecules...
Mouth
Ingestion: Food enters the GI tract via the mouth. Mechanical digestion: Mastication tears, shreds, and mixes food with saliva. Chemical digestion: Salivary amylase and lingual lipase begin the digestion of carbohydrates and lipids.
What are the Dietary Guidelines for Americans?
*A set of principles developed by the USDA and the HHS to help reduce the risk of developing chronic disease is* set of principles developed by the USDA and the U.S. Department of Health and Human Services (HHS) promote health, reduce the risk for chronic diseases, and reduce the prevalence of overweight and obesity among Americans through improved nutrition and physical activity. Suggests that we reduce our consumption of the following foods and food components: Sodium, fats, sugars, and alcohol (provides energy but not nutrients)
Upper Intake Level (UL)
*Highest average daily nutrient intake level* likely to pose no risk of adverse health effects to most people, consumption above the UL increases the potential toxic effects. Some nutrients Not enough research to define the UL for all nutrients
Where does the digestive tract begin and where does it end?
*It begins in the mouth and ends in the anus.* (the digestive process starts in the brain during the cephalic phase and the large intestine is the final organ in the GI tract)
Recommended Dietary Allowance RDA
*Meets the needs of 97% to 98% of healthy people* in a particular life stage and gender group
Estimated Average Requiment EAR
*Meets the needs of half of the healthy people in a particular life stage of gender group. *Used to define the RDA.
Amount and type of food
*Protein have the highest satiety value.* High-fat diets have a higher satiety value than high-carb diets. Bulky meals (high fiber and water; nutrient dense foods) distend the stomach and promote a sense of satiety. Solid foods are more filling than semisolid foods/liquids
Enterocytes
*Specialized absorptive cells in the villi of the small intestine. It is the blood in the capillaries picks up water and water-soluble nutrients
Crohn's disease
*causes inflammation in the small intestine, usually the ileum, and affects the entire thickness of the wall.* An inflammatory bowel chronic disease that causes inflammation anywhere in the GI tract, leading to diarrhea, abdominal pain, rectal bleeding, weight loss, anemia, and fever. Possible causes: immune system/reaction to virus/bacteria. Children can experience delayed growth. Can lead to lack of absorption of nutrients and causes loss of protein, energy, and vitamin sufficiencies. Treated with immunosuppressant.
Chemical digestion
*secretion of hormones* (don't memorize all the hormones just CCK) and other substances throughout the gastrointestinal tract.
Nutrient-Dense Foods
Foods that provide the highest level of nutrients for the least amount of energy (Calories).
What is the traditional and natural methods of preserving
Salting, sugaring, Drying, Smoking, Cooling: cold pantries, cellars, ice boxes
What are the key recommendations for Dietary guidelines for Americans?
1. Follow a healthful 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 healthful eating patterns for all.
How did Nutrition Evolve
1700's: Scurvy and Citrus. (Vit. C) first time we found something that connected food to health 1800's: Carbs, protein, and fat (lipids) (macromolecules) Finding the relation between food deficiencies and health (Ex: Pellegra the Pork deficiency of B3: First time they really saw a connection between specific foods and health outcomes. To disprove skeptics Goldberger actually ate patients scabs!!) 1900's: Vitamins and deficiencies. By WWII diet was connect to Wellness and treating chronic disease. Future: Nutrigenomics: personalized diet according to your DNA
Genetic Modification
Alters the DNA of an organism to acquire specific changes in seeds/offsprings . *In 2014 89% of all corn crops and 94% of all soybean crops in the U.s. were herbicide-tolerant GMOs*
Hydrolysis
A chemical reaction that breaks down substances by the addition of water.
Cyclic vomiting syndrome
A chronic condition of reoccurring cycles. that lasts from days or hours. Triggers may vary but is similar given similar medications for migraine headaches
ulcerative colitis
A chronic disease of the colon (large intestine), indicated by inflammation and ulceration of the mucosa, or innermost lining, of the colon. They believe that it is caused by an immune system problem and is very similar to Crohn's disease. Although this isn't caused by foods patients may have to avoid certain foods that cause GI discomfort. Treated with immunosuppressant.
Primary Deficiency
A direct consequence of inadequate intake
Celiac Disease
A disorder characterized by an immune reaction that damages the lining (microvilli) of the *small intestine* when the individual is exposed to a component of a protein called gliadin, a fraction of a protein called *gluten* that is found in wheat, rye, and barley. When the microvilli is reduced many key nutrients (EX: folic acid and iron) are not able to be absorbed. This can eventually lead to malabsorption and very odd side effects that seem to have no connection with the GI tract (EX: arthritis, rash, seizure, osteoporosis.) Only 1% -2% have this. Symptoms include fatty stools, diarrhea, bloating, and wait loss. Can be found through a blood test
Nutrient Claim
A food label that advertises the product as a "rich source of fiber"
Pancreas
A gland located behind the stomach that secretes/produces/stores inactive digestive enzymes pancreatic amylase, pancreatic lipase, and proteases, which catalyze the digestion of carbohydrates, lipids, and proteins. The pancreas is also responsible for manufacturing *insulin and glucagon*(maintain blood glucose levels and they are hormones that help regulate hunger, satiety, and the amount of glucose in the blood). Another essential role of the pancreas is to secrete *bicarbonate (base)* into the duodenum to neutralize acidic chyme, which ensures that the lining of the duodenum is not eroded. *Produces hormones* *responsible for most of the enzymes to digest nutrients in the small intestine*
Food allergy
A hypersensitivity allergic reaction to food (usually a protein), caused by a reaction of the *immune system*. This reaction causes the immune cells to release chemicals that cause either limited or systemic (whole-body) inflammation. In the United States, approximately 2% of adults and 4% to 8% of children have food allergies, and 150 to 200 Americans die each year because of allergic reactions to foods. This can lead to anaphylactic shock. The big 8: milk, egg, fish, shellfish, tree nuts, peanuts, wheat, and soybeans
Theory
A hypothesis that is consistently supported by repeated experiments becomes a theory. A theory represents a scientific consensus of why a phenomenon occurs based on data from repeated experiments. Theories can be challenged and changed as scientific knowledge evolves
ounce-equivalent (oz-equivalent)
A serving size that is 1 ounce, or equivalent to an ounce, for the grains and the protein foods sections of MyPlate. It is the number of servings is based on your age, gender, and activity level.
lacteal
A small lymphatic vessel located inside the villi of the small intestine.
Organic
A substance or nutrient that contains the elements carbon and hydrogen. Carbs, Lipids, proteins, and vitamins
Inorganic
A substance or nutrient that does not contain carbon and hydrogen. Minerals and water
Portal Venous System
A system of blood vessels that drains blood and various products of digestion from the digestive organs and spleen and delivers them to the liver. This specialized group of veins drains blood from parts of the stomach, spleen, pancreas, and small and large intestines into a large, central vein, the hepatic portal vein (hepatic refers to the liver).
sphincter control
A tight ring of muscle separating some of the organs of the GI tract and opening in response to nerve signals indicating that food is ready to pass into the next section (flow between the GI tract organs.)
Lymph
A tissue fluid that receives the products of digestion. It picks up most lipids and fat-soluble vitamins, as well as any fluids that have escaped from the blood capillaries. Lymph nodes are clusters of immune cells that filter microbes and other harmful agents from the lymph fluid. The lymph eventually returns to the bloodstream in an area near the heart where the lymphatic and blood vessels join together. *Blood travels to cardiovascular system through lacteals and lymph nodes*
Facilitated Diffusion
A transport process in which ions and molecules are shuttled across the cell membrane *with the help of a carrier protein.* (EX: fructose)
Passive diffusion
A transport process in which ions and molecules, following their concentration gradient, cross the cell membrane without the use of a carrier protein or the requirement of energy. (H2O, vit C, and some minerals)
active transport
A transport process that requires the use of energy (ATP) to shuttle nutrients, ions, and molecules across the cell membrane (in combination with a carrier protein) against their concentration gradient. (EX: glucose and amino acids)
Macronutrient: Water
A vital inorganic nutrient: Supports all body processes: Fluid Balance, regulation of nerve impulses, body temperature, and muscle contraction, nutrient transport, and excretion of waste products. Sources: Water, food (veggies and fruits), and juices or liquids like tea.
Secondary Deficiency
Absorption is disrupted, abnormal excretion, inefficient utilization by the body B12 P - not enough intake S - low or no intrinsic factor, needed for uptake of B12
Reliable Professional Organizations
Academy of Nutrition and Dietetics (AND) (This is the largest organization of food and nutrition professionals in the world), American Society for Nutrition Sciences (ASN) premier research society dedicated to improving quality of life through the science of nutrition) , Society for Nutrition Education (SNE) (dedicated to promoting healthy, sustainable food choices in communities through nutrition research and education) , American College of Sports Medicine (ACSM) (the leading sports medicine and exercise science organization in the world), The Obesity Society (TOS) (leading scientific society dedicated to the study of obesity).
List some healthy eating tips when eating out.
Avoid all-you-can-eat buffet-style restaurants. ■ Avoid appetizers that are breaded, fried, or filled with cheese or meat, or skip the appetizer altogether. ■ Order a healthful appetizer instead of a larger meal as your entrée. ■ Order your meal from the children's menu. ■ Share an entrée with a friend. ■ Order broth-based soups instead of cream-based soups. ■ If you order meat, select a lean cut and ask that it be grilled or broiled rather than fried or breaded. ■ Instead of a beef burger, order a chicken burger, fish burger, or veggie burger. ■ Order a meatless dish filled with vegetables and whole grains. Avoid dishes with cream sauces and a lot of cheese. ■ Order a salad with low-fat or nonfat dressing served on the side. ■ Order steamed vegetables on the side instead of potatoes or rice. If you order potatoes, make sure you get a baked potato (with very little butter or sour cream on the side). ■ Order beverages with few or no Calories, such as water, tea, or diet drinks. Avoid coffee drinks made with syrups, as well as those made with cream, whipping cream, or whole milk. ■ Don't feel you have to eat everything you're served. If you feel full, take the rest home for another meal. ■ Skip dessert or share one dessert with a lot of friends, or order fresh fruit for dessert. ■ Watch out for those "yogurt parfaits" offered at some fast-food restaurants. Many are loaded with sugar, fat, and Calories. Many restaurants serve very large portions of foods high in empty Calories. Healthful ways to eat out include choosing smaller menu items, ordering meats that are grilled or broiled, avoiding fried foods, choosing items with steamed vegetables, avoiding energy-rich appetizers and desserts, and eating less than half of the food you are served.
Adequate Intake (AI)
Based on observed and experimentally determined estimates of nutrient intake by a group of healthy people. *Used when the EAR and RDA* are not available and is basically a best guess of nutrient intake it can't be graphed
Biochemical
Blood Tests: lipid panels, and nutrient specific tests
High Nutrient dense foods
Breakfast: 1 cup cooked oatmeal with ½ cup skim milk 1 slice whole-wheat toast with 1 tsp. butter 6 . oz grapefruit juice. Lunch: 3 oz turkey breast 2 slices whole-grain bread 2 tsp. Dijon mustard 3 slices fresh tomato 2 leaves red leaf lettuce 1 cup baby carrots with broccoli crowns 20 . oz (2.5 cups) water 1 peeled orange 1 cup nonfat yogurt Dinner: Spinach salad 1 cup fresh spinach leaves ¼ cup sliced tomatoes ¼ cup diced green pepper ½ cup kidney beans 1 tbsp. fat-free Italian salad dressing 3 oz broiled chicken breast ½ cup cooked brown rice ½ cup steamed broccoli 8 . oz (1 cup) skim milk 1-1/2 cup mixed berries
Low Nutrient Dense Foods
Breakfast: 1 cup puffed rice cereal with ½ cup whole milk 1 slice white toast with 1 tsp. butter 6 . oz grape drink Lunch: Cheeseburger 3 oz regular ground beef 1.5 oz cheddar cheese 1 white hamburger bun 2 tsp. Dijon mustard 2 leaves iceberg lettuce 1 snack-sized bag potato chips 32 . oz cola soft drink Dinner: Green salad 1 cup iceberg lettuce ¼ cup diced tomatoes 1 tsp. green onions ¼ cup bacon bits 1 tbsp. regular Ranch salad dressing 3 oz beef round steak, breaded and fried ½ cup cooked white rice ½ cup sweet corn 8 . oz (1 cup) iced tea 3 chocolate sandwich cookies 1 12-oz can diet soft drink 10 Gummi Bears candy
Chemical digestion
Breaking down molecules into smaller parts without any sort of muscular actions
Belching
Burping primary caused by swalled air, eating too fast, improperly fitted dentures, and chewing gum
Hormone
CCK
Empty Calories
Calories from solid fats and/or added sugars that provide few or no nutrients.
Cancer
Can develop anywhere in the GI tract, gallbladder, liver, pancreas. Most common is colorectal cancer. Causes include smoking, alcohol, a diet in high red meats and low fruits and veggies. Colonoscopy can detect cancer/precancerous polyps
Supplements
Food or substance that supplements the diet and contains one or more dietary ingredients or their constituents. Defined by the manufacturer and are not usually tested on human subjects. They can have health claims
Acceptable Mactrocutrient Distribution Ranges (AMDR)
DRI: Range of energy intake from macronutrients that provide adequate intakes of essential nutrients while reducing risk o chronic diseases (***45% - 65% of carbs help reduce the risk of chronic disease, fat 20-35%, protein 10-35%***) 0.8 g of proteins per kg of weight. If you calculate your EER and determine that you need 2000 kcals, how many kcals should come from carbohydrates based on the AMDR (45-65% of total calories)? Provide the range. 900-1300 (252g - 325g carbs)
1958: Delaney Clause
Demontration of safety for New ingredients, 1958: GRAS, 1985: Adverse Reaction Monitoring System (ARMS), Allow FDA to investigate consumer claims
Neuromuscular System
Directs the coordination and regulation in the GI Tract
Why is Nutrition Important
Diseases in which nutrition plays some role (Ex: Osteoporosis, osteoarthritis), diseases with a strong nutritional component (Type 2 Diatbetes, Heart Disease, High Blood Pressure, and obesity). Diseases caused by nutrititional deficiencies or toxicities (Pellegra, Scurvy, Iron Deficiencies anemia, and other vitamin and minerals
Nutrition plays a direct role in 3 of the 10 top causes of death in the US. Click these 3
Diseases of the heart cancer, stroke, and diatbetes (about 40% of the deaths in America are related to poor nutrition)
Diverticular Disease
Diverticulosis - small pouches or pockets in the GI tract Diverticulitis - when pockets get inflamed. caused by pro-longed pressure from constipation. Causes pain, diarrhea, intestinal cramping. Treated with antibacterials but this can lead to a cycle of diverticular stress over time
Rectum
Elimination Temporarily stores feces before voluntary release through the anus.
How is Energy in Food Measurements
Energy in food in measure in kcal. One kcal is the amout of heat needed to rais the temperature of 1 kg water by 1 degrees C. ***1 g carb = 4 kcal, 1 g protein = 4 cal, 1 g lipid = 9 kcal, and 1 g alcohol = 7 kcal*** (If you have 5g of fat how many calories are coming from fat? 45 kcal)
Role of nerve cellls
Enteric nervous systme. Cells lining the stomach and small intestine respond to pressure and sends messages to the brain to signify satiety. Mouth, espophagus, and throat respond to chewing and swallowing
Dietary Reference Intakes (DRIs)
Estimated daily intake that prevents and reduces risk of chronic disease. Promote optimal health. Dietary standards for healthy people only include EAR, RDA, AI, and UL
Satiety
Filling. These centers work together to regulate food intake by integrating signals from three sources: nerve cells in the gastrointestinal system, *chemical messenger molecules that regulate body functions* are called hormones, and the amount and type of food we eat.
Maslow's Hierarchy of Basic Needs
Food is the bottom of the pyramid and contributes to the rest of the pyramid
whole foods
Foods in their natural state such as nuts, oats, and blueberries, that can also be classified as functional foods.
functional foods
Foods that may have biologically active ingredients with the potential to provide health benefits beyond providing energy and nutrients necessary to sustain life.
Diarrhea
Frequent passage of loose/watery stools. This can also be defined as an increase in volume/frequency of defections. (Caused by excess water in your lumen tract) One of the leading causes of death in 3rd world places due to severe dehydration and loss of electrolytes. Caused by infection in the GI tract (EX: secretory diarrhea, E. Coli. Salmonella, and cholera are ingested and causes diarrhea), stress, food intolerances, reactions to medications, or bowel disorders. This is more dangerous for children or the elderly. Traveler's Diarrhea: common concern (AKA: dysentery)
What does the stomach secrete?
Gastrin is secreted by G-Cells. Gastric glands in the stomach secrete gastric juice, which contains hydrochloric acid, the enzymes pepsin and gastric lipase, and intrinsic factor.
Food intolerance
Gastrointestinal *discomfort* caused by certain foods that is not a result of an immune system reaction. This causes a cluster of GI symptoms (pain, diarrhea, and gas)
Types of Research Studies—Animal
Gather preliminary information prior to starting human trials Used for research that cannot be done with humans. Drawbacks: Results may not apply directly to humans and Ethical implications of animal studies
Government Information Sources
Government-affiliated online sources (".gov") are considered reliable, such as: Centers for Disease Control and Prevention (CDC) (the leading federal agency in the United States that protects human health and safety), National Health and Nutrition Examination Survey (NHANES) (NHANES tracks the food and nutrient consumption of Americans), Behavioral Risk Factor Surveillance System (BRFSS) (track lifestyle behaviors that increase chances of getting a chronic disease), and National Institutes for Health (NIH) (world's leading medical research center)
Healthy People 2020
Healthy people developed by experts under the direction of the U.S. dept. of Health and Human Services (HHS) Healthy People 2020 is a national health promotion and disease prevention plan that identifies goals we hope to reach as a nation by 2020.
Antropropmetric
Height, body weight. A - Infants: include head circumference in infants Require trained personnel and correct tools Compare standards specific for age/gender
Micronutrient: Minerals
Inorganic; Exist in the simplest possible form, can't be broken down further or destroyed by heat/light Major Minerals: Calcium, PO, Na, K, Cl, Mg, and S. Distinguishing Features: Needed in amounts greater than 100 mg/day in our diet. Amount present in the human body is greater than 5 g (5,000 mg) Trace Minerals: Iron, Zinc, Cu, Mn, Fl, Chromium, Molybdenum, Selenium, Iodine. Needed in amounts less than 100 mg/day in our diet. Amout present in the human body is less than 5 g (5,000 mg)
Role of hormones in control of hungry and satiety
Insulin and glucagon (work in opposition) and maintain blood glucose levels. *Insulin works with glucagon to control hunger.* Ghrelin - drops after meal. Cholesytokinin (CCK) rises after meal and is triggered by food reaching the SI. Leptin. Suppresses hunger in the long term. (Obese people produce large amounts of leptin but are not sensed in the brain)
mass movement
Involuntary, sustained, forceful contraction of the colon that occurs two or more times a day to push wastes toward the rectum.
Observational studies
Involve assessment of *large populations* Determine the factors that may influence these phenomena. they do not prove or suggest that the data are linked by cause and effect. "public behavior, opinions, attitudes."
why should we pay more attention to the term "ounce-equivalent"
It identifies the number of cups or oz-equivalent servings recommended for a 2,000-Calorie diet and gives examples of amounts equal to 1 cup or 1 oz-equivalent for foods in each group.???
Enzymes
Know the basic of the enzymes (lingual lipase = digests fats)
Lipids
Largely insoluble, includes *triglycerides (most common lipid: composed of an alcohol molecule called glycerol attached to three acid molecules called fatty acids.), phospholipids, and sterols. Important source of energy at rest during low-intensity exercise. provide fat-soluble vitamins and essential fatty acids and act as energy-storage molecules; Composed of Carbon, Hydrogen and Oxygen atoms.
mucosal membrane
Lining of the small intestine that is heavily folded with small finger-like projections called villi whose constant movement helps encounter and trap nutrient molecules.
Epidemiological studies
Look at patterns of health and disease. Highlight relationships between factors. Not cause and effect. Report the prevalence (actual disease percentage at a time) and incidence of disease.
Small intestine
Mechanical Digestion and Propulsion: Segmentation mixes chyme with digestive juices; peristaltic waves move it along tract. Chemical digestion: Digestive enzymes from pancreas and brush border digest most classes of nutrients (proteins, carbs, and lipids). Absorption: The *majority of Nutrients are absorbed into blood and lymph through enterocytes. Three Sections: *duodenum* is the section of the small intestine that is connected via the pyloric sphincter to the stomach. The *jejunum* is the middle portion, and the last portion is the *ileum.* It connects to the large intestine at another sphincter, called the *ileocecal valve.*
Stomach
Mechanical digestion: *Mixes and churns food with gastric juice into a liquid called *chyme.* GJ is secreted by parietal cells: HCl and intrinsic factors. It is secreted by chief cells, pepsinogen (pepsin) and gastric lipase. Has folded rugae, produces chyme which is regulated by the pyloric valve, mucus, and bicarbonate.* Chemical digestion: Pepsin (converted by pepsinogen) begins digestion of proteins, and gastric lipase continues to break lipids apart. Absorption: A few fat-soluble substances are absorbed through the stomach wall. Small amounts of water, minerals (fluoride and some lipids), and some lipid-soluble drugs, including aspirin and alcohol.
Chewing
Moistens the food and mechanically breaks it into smaller pieces
Human Microbiome Project
NIH (national institute of health) funded. Phase 1: Tested and catalogued the DNA present in microbes for 300 people. Phase 2: Examining specific disease states (EX: irritable bowel movement and Type 2 dietbetes)
Are supplements always safe? What strategies can you follow to ensure you are getting supplements that are safe?
No in fact some are toxic. Manufacturers are required to report any serious harmful effects. Look for independent lab test supplements, USP sets standards and provides *seals* of good quality to see if what's on the label is in the supplement. Look for formulas for your age and gender. Make sure it's not about to expire. Don't overdo it; no megadoses. Make sure it doesn't interact with medications
What federal organization is responsible for "regulating" supplements?
Not really regulated by anyone. Regulated by a 1994 Dietary Supplement Health and Education Act (DSHEA). The *manufacturer* is responsible for ensuring the safety and accuracy on the label. It's not approved by the FDA. Dietary ingredients are federally regulated and GRAS (generally recognized as safe) Should notify the FDA 75 days before new dietary ingredients/products are introduced into the market. Updated in 2011: Food Safety Modernization Act (not required to have human studies or show adverse effects)
Herbal Supplements
Not regulated. Having biological active ingredients or toxins in addition to their active "useful" components
Micronutrients? What nutrients fall into each categories?
Nutrients needed in relatively small amounts to support normal health and body functions. Vitamins and Minerals
nonessential nutrients
Nutrients that can be made by the body and doesn't need to be consumed
Macronutrients? What nutrients fall into each categories?
Nutrients that the body requires in relatively large amounts to support normal function and health. Carbohydrates, lipids, proteins, and water are macronutrients.
Clinical
Nutrition focused physical exam to show overt signs of malnutrition. C - Nutrition focused physical exam: Nutritional imbalances may be detected by examining hair, skin, tongue, eyes, and fingernails
What are some diseases where nutrition plays a major role?
Nutrition is an important component of wellness. Healthful nutrition plays a critical role in eliminating deficiency disease and can help reduce our risks for various chronic diseases.
Subclinical Deficiency
Occurs in the early; few or no symptoms are observed
Define the four parts of a nutrition assessment.
Overnutrition, Undernutrition, primary deficiency, and secondary deficiency
Heartburn
Painful sensation that occurs over the sternum when gastric juice backs into the lower esophagus. This is often caused by a weak sphincter muscle. This can be helped with antacids and repeatedly swallowing.
What groups of people could benefit the most from supplementation?
People who have restrictive diets (i.e. vegans, vegetarians, lactose intolerant) Infants or children, women who may become pregnant or who are pregnant, women with heavy menstrual cycles, vegans, those who do not consume dairy, adults older than 50, those with dark skin, individuals with restricted diets, smokers, alcohol-dependent individuals, and those taking some medications, individuals who frequently donate blood, and those with stomach/intestinal conditions
Food
Plants and animals we eat
Water-Soluble and Fat Soluble vitamins
Play critical role in regulating body processes Do not supply energy to our bodies (no Calories) Water Soluble: 8 B Vitamins, Vitamin C, and choline. Soluble in water Not stored to any extent in the human body Excess excreted in urine Toxicity generally only occurs as a result of vitamin supplementation Fat Soluble: Vitamins A, D, E, and K. Soluble in fat Stored in the human body Toxicity can occur from consuming excess amounts, which accumulate in the body
Carbohydrates
Primary energy fuel source: Bodily overall, brain, during exercise. food sources include; rice, wheat, and other grains, vegetables, fruits, and lugumes. Composed of hydrogen, carbon, and oxygen atoms
absorption
Process of taking molecules across a cell membrane and into cells of the body. Small amount of absorption occurs in the stomach. Most absorption of the nutrients occurs in the small intestine. Mucosal membrane: lining of the GI tract has special structures to facilitate absorption. Villi: folds in the lining that allow it to absorb more nutrients. Microvilli: present each villi and enterocyte (mucosal cells)
Salivary Glands
Produce saliva, mixture of water, mucus, enzymes, and other chemicals. Salivary amylase begins chemical breakdown of carbohydrates. Lingual lipase begins chemical breakdown of lipids. These bind to taste receptors so that we can taste combinations of: bitter, sweet, sour, salty, and umami.
pharynx and esophagus
Propulsion Swallowing and peristalsis move food from mouth to stomach. The epiglottis sphincter opens and closes when the bolus passes by but is open the rest of the time to allow you to breathe.
What are the most satiating nutrients?
Protein --> high fat --> high carbs
Key aspects in evaluating clinical trials
Randomized trials: reduces the possibility of favoritism and errors. Randomly select participants to in intervention or experimental group (gets IV) or to the control group (does not get IV) Single-blind experiments: participants are not aware of which (if any) treatment is being given Double-blind experiments: both the participants and the researchers are not aware of which group is getting a treatment (often involves placebo)
Do all foods require nutrition labels? Be able to identify foods that do not require nutrition labels.
Raw fruits, veggies, etc. contain insignificant amounts (insignificant means it can be listed as zero) of all required nutrients
Vomiting
Reflex triggered when substances stimulate brain cells to signal "backward" peristalsis. Stimulated by infection, motion sickness, and drugs
Reliable experts have education and credentials, such as:
Registered Dietitian/Nutritionist (RD): requires, minimally, 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 (formerly the American Dietetic Association). Licensed dietitian: meets state credentialing requirements Professional with an advanced, related degree: master's or doctorate degree (MA, MS, PhD) Medical doctor/physician "Nutritionist" has no legal definition or laws regulating it
haustra
Regular, saclike segmentations that contract to sluggishly move food toward the sigmoid colon that
segmentation
Rhythmic contraction of the circular muscles of the *small intestine*, which squeezes chyme, mixes it, and enhances the digestion and absorption of nutrients from the chyme.
What are the three components of a well designed experiment?
Sample size: adequate to ensure that the results obtained are not due to chance alone Control group: is essential for comparison between treated and untreated individuals A control group is a group of people who are as much like the treated group as possible except with respect to the condition being tested. (Does not receive the IV) Control: for other variables to avoid coincidentally influencing the results
Nonceliac Gluten sensitivity (NCGS)
Signs and symptoms of the disorder can vary greatly, *from abdominal bloating and diarrhea to bone and joint pain to depression and confusion;* however, the common factor is that patients improve on a gluten-free diet.
What is the gold standard for research studies?
Single-blind experiments, *double-blind experiments randomized control patterns to eliminate bias and confounding patterns), and placebo-controlled experiments
Enzyme
Small chemicals, usually proteins, that act on other chemicals to speed up bodily processes but are not changed during those processes. Guide digestion via hydrolysis. Enzymes are specific to carbs, proteins, and fat digestion (Carb: amylases, protein: proteases, fats: lipases) Usually are indicated by the suffix -ase.
dietary intake
Specific Dieatary Intake Tools (not very accurate) additional techniques to assess nutrient and energy intakes, diet history, 24-hour dietary recall (most used), food frequency questionnaire, and diet records
health claim
Statements that refer to a relationship between a nutrient, food, food component, or dietary supplement and reduced risk of a disease or health-related condition based on scientific evidence (EX: A = Significant Scientific agreement (no disclaimer needed) B = Moderate Evidence is not conclusive (although there is scientific evidence supporting the claim, the evidence is not conclusive.") C = Low Evidence is limited and not conclusive ("Some scientific evidence suggests... however, FDA has determined that this evidence is limited and not conclusive." D = Extremely Low Little scientific evidence supporting this claim ("Very limited and preliminary scientific research suggests... FDA concludes that there is little scientific evidence supporting this claim.")
Body must overcome challenges
Swallowing and breathing, materials within GI tract to keep moving foward. Food particles myst be small enough to be absorbed and waste needs to be eliminated
Covert
Symptoms are hidden and require lab tests
Nutrition information
The Nutrition Facts panel contains the nutrition information required by the FDA. This panel is the primary tool to assist you in choosing more healthful foods (you can compare one food to the other). An explanation of the components of the Nutrition Facts panel follows.
USDA Food Patterns
The USDA Food Patterns were developed to help Americans incorporate the Dietary Guidelines into their everyday lives. They identify daily amounts of foods, and nutrient dense choices, to eat from the five major food groups and their subgroups. The food groups emphasized in the USDA Food Patterns are grains, vegetables, fruits, dairy, and protein foods.
How are ingredients listed on nutrition labels? How is this useful to consumers?
The ability to read and interpret food labels is important for designing and maintaining a healthful diet. Food labels must list the identity of the food, the net contents of the package, the contact information for the food manufacturer or distributor, the ingredients in the food, and a Nutrition Facts panel providing information about Calories, certain nutrients, and fiber. Food labels may also contain claims related to nutrients, health, and body structure and function.
Enteric Nervous system
The automatic nerves in the walls of the GI tract
A statement of identity
The common name of the product or an appropriate identification of the food product must be prominently displayed on the label. This information tells us very clearly what the product is.
Three types of contractions in the GI tract
The enteric nervous system (ENS), which is localized in the wall of the GI tract, and is part of the autonomic nervous system, the division of the peripheral nervous system (PNS) that regulates many internal functions ■ Other branches of the autonomic nervous system outside the GI tract ■ The central nervous system (CNS), which includes the brain and spinal cord
Large Intestine
The final organ of the GI tract, consisting of the cecum (connected by the ileocecal valve to the SI), ascending/transverse/descending/segmoid colon, rectum, and anal canal. Chemical digestion Some remaining food residues are digested by bacteria. Main Functions: Absorption Reabsorbs salts, water, lipid breakdown products, electrolytes, and vitamins. Propulsion Compacts waste into feces and propels it toward the rectum. About 5 feet in length. Bacteria assist with final digestion (fermentation) Vitamin K and Biotin
Ingredient list
The ingredients must be listed by their common names, in descending order by weight. This means that the first product listed in the ingredient list is the predominant ingredient in that food. This information can be useful in many situations, such as when you are looking for foods that are lower in fat or sugar or when you are attempting to identify foods that contain whole-grain flour instead of processed wheat flour.
brush border
The microvilli of the small intestine's lining inside of enterocytes. These microvilli tremendously increase the small intestine's *absorptive capacity.*
What has happened to portion sizes over the years? How has eating out contributed to the health of the U.S. population?
The portion sized have drastically increased and people are eating too many Calories. This directly correlates with the percentage of people who are obese in this country
The net contents of the package
The quantity of the food product in the entire package must be accurately described. Information may be listed as weight (such as grams), volume (fluid ounces), or numerical count (4 each).
GI Tract Accessory organs
The salivary glands, liver, pancreas, and gallbladder, which contribute to GI function but are not anatomically part of the GI tract.
Where does the majority of absorption take place?
The small intestine
What are some shortcomings of the USDA Food Patterns and MyPlate?
There is no nationally standardized definition for a serving size that exists for any food. Thus, a serving size as defined in the USDA Food Patterns may not be equal to a serving size identified on a food label. Serving size tools must be used to measure your food intake based on portion size to determine whether you are meeting the guidelines. Some people might not consider some of the foods such as meet as ethnic to eat. *MyPlate can be used to create a healthful eating plan for vegetarians.*
Micronutrient: Vitamins
They are also critical in building and maintaining healthy bone, blood, and muscle; in supporting our immune system so we can fight illness and disease; and in ensuring healthy vision.
What are the six nutrient groups? Which are organic and inorganic?
They are the primary energy source for the human body, particularly for the brain.
Dirty dozen
Things that might have a higher amount of residues from pesticides.
The name and address of the food manufacturer, packer, or distributor
This information can be used if you want to find out more detailed information about a food product and to contact the company if there is something wrong with the product or you suspect that it caused an illness.
peristalsis
Waves of squeezing and pushing contractions that move food, chyme, and feces in one direction through the length of the GI tract. Rate of movement: 3X min in stomach and 10X per min in small intestine
Wellness
Wellness ≠ absence of disease; Includes physical, emotional, social, occupational, and spiritual health Is a multidimensional, lifelong process Two key components of wellness: Nutrition and Physical activity. our overall state of nutrition is influenced by how much energy we expend doing daily activities, and our level of physical activity has a major impact on how we use the nutrients in our food.
More ways to discern truth from fiction
Who is reporting the information? Is the report based on reputable research studies? Is the report based on testimonials? (most common) Are the claims too good to be true? Quackery: promotion of an unproven product or service—usually by an unlicensed or untrained source—for financial gain Does chocolate help you lose weight?
Conflict of interest in Research; Key questions to ask:
Who/what group conducted the study? Who paid for it? Was the study funded by a company or corporation that stands to profit from the results? Did the researchers receive goods, services, money, or perks from the research sponsor? Do the researchers have investments or ties to companies or products related to the study? Conflict of Interest: A situation in which a person is in a position to derive personal benefit and unfair advantage from actions or decisions made in their official capacity.
Hunger
a physiologic drive that prompts us to eat. It is nonspecific and can be satisfied by a variety of different foods. It is regulated by the *hypothalamus* (not stomach), which contains a cluster of cells called the feeding center and a cluster called the satiety center (feelings of hunger and fullness). These work together to regulate food intake by integrating signals from three sources: nerve cells in the gastrointestinal tract, hormones, and the amount and type of food we eat.
Anorexia
a physiologic need for food yet have no appetite. This can accompany a variety of infectious diseases, mood disorders, or medications (chemo)
Appetite
a psychological desire to consume specific foods; this desire is influenced by sensory data, social and cultural cues, and learning. This can trigger pleasant emotions/memories to arise.
Endocytosis
aA transport process in which ions and molecules are engulfed by the enterocyte's cell membrane, which folds inwardly and is released in the cell interior (also called pinocytosis). (EX: antibodies from breast milk)
Peptic ulcer
an area of the GI tract that has been eroded away by a combination of hydrochloric acid and the enzyme pepsin. The most common bacteria to cause this is H. pylori and the use of anti-inflammatory medications. Usually this is found as a gastric ulcer (found in the stomach) or a a duodenal ulcer (found in the duodenal closest to the stomach). This can lead to an increase to infection, loss of blood, anemia, and obstructions. Can be treated from antibacterial drugs or changing your medications
Irritable Bowel Syndrome
an umbrella term that describes a functional GI disorder that is characterized by abdominal cramps, bloating, and either constipation or diarrhea. It is one of the most common disorders, with most studies suggesting it affects 10% to 15% of Americans. More women than men are diagnosed with IBS, which typically first appears before age 45. The normal movement of the colon is disrupted. It can be caused by stress, caffeine, large meals, chocolate, and alchohol. The treatment is to avoid trigger foods and get on a diet low in FODMAPs but this is difficult to maintain. These foods tend to increase the symptoms
MyPlate
both the visual representation of the USDA Food Patterns and an interactive, personalized guide to diet and physical activity. MyPlate incorporates many features of the Mediterranean diet, which has been associated with a reduced risk for cardiovascular disease. As you'll discover, MyPlate does not make specific recommendations for protein food choices.
Essential Nutrients
carbohydrates, lipids (essential fatty acids), proteins, vitamins, minerals, and water. Needs to be consumed because they cannot be created by the body and is essential
Case control studies
complex observational studies with additional design features. Compare a group of individuals with a particular condition to a similar group without the condition. "Unusual or infrequent phenomenon"
balanced diet
contains the combinations of foods that provide the proper proportions of nutrients.
Serving size and servings per container
describes the serving size in a common household measure (such as cup), a metric measure (grams), and the number of servings contained in the package. Serving size is standardized making comparison shopping easier. However, keep in mind that the serving size listed on the package may not be the same as the amount you eat. To assist consumers, the amount per serving size is clearly listed, and for packages of foods that are commonly consumed in one sitting, this information reflects the amount in the entire package. It is important to factor in how much of the food you eat when determining the amount of nutrients that this food contributes to your actual diet.
Calories and Calories from fat per serving
describes the total number of Calories in larger, bolder print. The total number of Calories that come from fat per one serving of that food has been removed. However, additional information provided will allow you to determine the amount of fat, added sugars, and other key nutrients the food contains.
Moderation
eating any foods in moderate amounts
Variety
eating many different foods from the different food groups on a regular basis.
Scientific Method
ensures that certain standards and processes are used in evaluating claims (1) observing a phenomenon, (2) creating a hypothesis, (3) designing and conducting an experiment, and (4) collecting and analyzing data that support or refute the hypothesis. A hypothesis that is supported after repeated
structure-function claims
generic statements about a food's impact on the body's structure and function. *Is not regulated by the FDA* (EX: "builds stronger bones" "improves memory")
What are the least satiating nutrients?
high carbs
Social Health
includes family and social environment
Who are the nutrition professionals?
know how to find reliable sources
Mechanical digestion
muscular action of digestion. Critical for proper digestion and absorption
Flora or microflora
non-disease-causing bacteria found in a health GI tract
What are prebiotics? What foods are they found in?
nondigestible food ingredients (typically carbohydrates) that benefit the consumer by stimulating the growth and/or activity of these helpful bacteria. (foods for food for the bacteria). They improve digestion and metabolism, help regulate the inflammatory response, and in general complement the action of probiotics. (EX: whole grain rye, chicory, oats, wheat, barley, leeks, onions, and garlic)
Control group
not given an intervention/treatment
The FDA regulates two types of claims that food companies put on food labels:
nutrient claims and health claims. Food companies are prohibited from using a nutrient or health claim that is not approved by the FDA. *The government agency that regulates food labeling in the United States is the*
Malnutrition
nutritional status is our of balance
Liver
one of the most important organs in the body. The largest accessory organ (triangular-shaped) of the GI tract and one of the most important organs of the body. Its functions include the *synthesizes chemicals for metabolism* *production of bile (to emulsify fats)*, Receives the products of digestion via portal vein* storage site for nutrients* and manufactures blood proteins.* remove from the blood wastes and toxins such as alcohol, medications, and other drugs, and processing of nutrient-rich blood from the small intestine. It also synthesizes many of the chemicals and stores certain vitamins
Identify the organs and accessory organs and what roles they play in digestion and absorption.
pg 78. 87, and 88
Define the four principles of a healthful diet.
provides adequate nutrients and energy, and it includes sweets, fats, and salty foods in moderate amounts only. A healthful diet includes an appropriate balance of nutrients and a wide variety of foods. It has four characteristics: it is adequate, moderate, balanced, and varied. (The four characteristics of a healthful diet are adequacy, balance, moderation, and variety) *A person can be overweight and still not consume adequate nutrients.*
Incidence Studies
rate of new (or newly diagnosed) cases of a disease within a period of time.
Experimental group
receives an intervention/treatment
What are the energy yielding nutrients? How many calories per gram do they contain? Is alcohol a nutrient?
relatively large amounts to support health and Provide energy/fuel to our bodies. Include: Carbohydrates, Lipids (fats), and Proteins. Alcohol is NOT a nutrient: Provides energy (calories) but is a Drug and a toxin
Overt
symptoms of nutrition deficiency that become obvious
Footnote (lower part of panel)
tells you that the %DVs are based on a 2,000-Calorie diet and that your needs may be higher or lower. The remainder of the footnote includes a table with values that illustrate the differences in recommendations between a 2,000-Calorie and 2,500-Calorie diet; for instance, someone eating 2,000 Calories should strive to eat less than 65 g of fat per day, whereas a person eating 2,500 Calories should eat less than 80 g of fat per day. The table may not be present on the package if the food label is too small. When present, the footnote and the table are always the same because the information refers to general dietary advice for all Americans rather than to a specific food.
Nutrition
the evidence-based scientific study of food and how food nourishes the body and influences health. Reviews how the amount of food affects your life and the psychological aspects of what and how much food people eat.
GI Tract Organs
the mouth, pharynx and esophagus, stomach, small intestine and large intestine.
Clinical trials
tightly controlled experiments
Undernutrition
too little energy or too few nutrients over time
Overnutrition
too much energy or too much of a nutrient over time Overnutrition and Undernutrition two can be present at the same time. Hunger obesity paradox ...overnutrition with calories, sodium, fat but undernutrition in other key vitamins and minerals
