Nutrition Final
Macronutrients: (& energy units)
-Carbs: 4 kcal/g -Lipids: 9kcal/g -Proteins: 4kcal/g -Water: 0 *alcohol is not a nutrient - it is a toxin - but does supply 7kcal/g *provide energy
dietary guidelines for Americans (DGAs)
national health guidelines that provide information and advice, based on scientific evidence, on how to choose a healthy eating plan. *updated every 5 years by the United States Department of Agriculture (USDA) & Department of Health and Human Services (HHS) *provide core of federal food and nutrition education programs. *suggest Americans consume more veggies, fruits, whole grains, fish, seafood, beans, nuts and seeds, and fat-free and low-fat dairy products. no more than 15% of daily calories from SoFAS.
Chapter 2
Healthy Diets
Chapter 1
The Science and Scope of Nutrition
prebiotics
nondigestible carbohydrates broken down by colon bacteria that foster the growth of good bacteria
absorption is the process by which:
nutrients pass through the intestinal mucosa into the blood or lymph.
mechanical digestion
physical breakdown of food by mastication (chewing) and mixing with digestive fluids.
enzymes
protein molecules that catalyze, or speed up, the rate at which a chemical reaction produces new compounds with altered chemical structures *takes place in the mouth, small intestine, and stomach. *amylase: breaks down starch *glucose: a long chain of sugar
the World Health Organization's dietary guidelines:
reinforce recommendations from other countries around the world.
the primary organ for digestion and absorption in the body is the:
small intestine
both facilitated diffusion and active transport of nutrients into cell require:
specific transport proteins
kilocalories (kcal)
standard unit to measure energy provided by food. 1 kcal = 1,000 calories.
digestive system
system responsible for digestion, made up of digestive tract (mouth, esophagus, stomach, small intestine and large intestine), and accessory organs (salivary glands, liver, gallbladder, and pancreas)
energy density
the amount of energy or calories in a given weight of food; generally presented as the number of calories in a gram (kcal/g). *the water, fiber, and fat content of foods is the primary factor that determines energy density. *as water/fiber increases, energy density decreases; fat has the opposite effect. energy density increases, so does the nutrient density.
the Tolerable Upper Intake Level (UL) is defined as:
the amount of excessive intake consumed from supplements and fortified foods
Healthy People 2020 is:
a government-sponsored initiative that sets goals and guidance for the health of Americans.
ingredients list
a list of ingredients on a food package presented in descending order of amount, measured by weight, according to the guidelines set out in NLEA.
health claims
a statement on a packaged food or dietary supplement that indicates a link between a food, food component, or dietary supplement and a disease; all health claims must be approved by the FDA.
structure/function claims
a statement on the label of a packaged food or dietary supplement about how that product might affect the human body's structure ("calcium builds strong bones") or function ("antioxidants maintain cell integrity").
mucos
a viscous solution that lubricates and protects the GI tract
solid fats and added sugars (SoFAS)
an acronym for calories from solid fats and added sugars; foods high in SoFAS are calorie rich and have lower nutrient densities than similar foods with few SoFAS. *commonly found in fats of animal origin (red meats and sausages, cheese), in desserts, and in sugar-sweetened drinks like sodas, energy drinks, and sports drinks. *solid fats include butter, beef fat, chicken fat, pork fat, stick margarine, and shortening; and fat in milk.
nutrition labeling and education act (NLEA)
an act that allows the FDA to require nutrition labeling of most prepared foods and of dietary supplements
percent daily value (%DV)
an estimation of the amount of a specific nutrient contained in one serving, expressed as a percentage of the Daily Value, based on a daily intake of 2000 kcal; DVs were developed specifically for nutrition labels.
Phytochemicals
are NOT classified as an essential
tissues
are a collection of cells that have a similar origin. the lining f the small intestine contains several different types of epithelial cells, each shown in a different color.
organs
are an assembly of cells of different tissue types. in addition, to epithelial cells, the small intestine is composed of cells from each of the three remaining types of tissues: connective, nervous, and muscle tissues.
Each of the 6 classes of nutrients:
are essential for growth, development, and reproduction.
organ systems
are groups of organs that work together to carry out on or more functions. the small intestine is just one of many organs that make up the gastrointestinal system.
cells
are the smallest functional unit of living organisms.
The DGAs recommend that sodium intake should:
be restricted to 1,500 milligrams/day for individuals at risk of high blood pressure.
on a nutrition label, the list of ingredients:
begins with the ingredient that comprises the highest proportion of the product's weight.
during digestion, the stomach gradually ejects small amounts of semi-liquefied content called ________ into the ________.
chyme; small intestine
nutrient claims
declaration on food packages to indicate possibly beneficial level of nutrient (e.g., "high fiber," "low fat," etc.), federally regulated to be consistent with labeling laws.
Percent daily value (%PDV) on processed food packages is:
developed specifically for use on food labels.
chapter 3
digestion
chemical digestion
digestion that involves enzymes and other chemical substances released from salivary glands, stomach, pancreas, and gallbladder.
current nutrition research and policy focuses primarily on:
diseases of over-consumption.
excretion
elimination of waste from the body; digestive waste includes any food stuff not absorbed by the intestine
chemical digestion of food includes:
gastric acids in the stomach.
emphasizing nutrient-dense foods and reducing intake of energy-dense foods while meeting overall energy needs typically results in:
greater likelihood of achieving recommended intake of essential nutrients.
food and drug administration (FDA)
gvn't agency responsible for the supply of safe food, regulation of additives, and labeling.
currently, health claims that can appear on food labels:
have been approved by the FDA.
chemical substances that act as messengers between organs to cause the release of secretions needed for digestion and other body processes are termed:
hormones
lumen
inner space of the GI tract lined with mucosal cells
a digestive disorder that affects the muscle contractions of the colon and is characterized by a group of symptoms that include abdominal pain, bloating, diarrhea, and other possible GI symptoms is termed:
irritable bowel syndrome
food desert
large, mostly poor aareas with little or no access to grocery stores that sell healthy foods, including dairy, meat, and produce.
probiotics
live, beneficial bacteria found in fermented foods that can restore or maintain a healthy balance of "friendly" bacteria in GI tract
from inside the cells of the brush border most fats are absorbed into:
lymph vessels
nutrient density
the amount of nutrients supplied by a food in relation to the number of calories in that food; black beans, for example, provide much protein, fiber, vitamins and minerals to their calories.
energy:
the capacity to do work; obtained through the breakdown of carbohydrates, proteins, and fats in foods and beverages.
food labeling
the declaration on a food package that describes the nutrient content and serving size of a food
Homeostasis can be defined as:
the maintenance of a stable, internal environment in the face of external variability.
absorption
the process by which nutrients and other substances are removed from the lumen of the gastrointestinal tract to enter the blood stream or lymphatic system
digestion:
the process of breaking food down to its smallest units in order for the nutrients to be absorbed.
ingestion
the process of taking food or other substances into the GI tract via the mouth
mucosa
tissues that line the gastrointestinal tract, made up of mucosal cells (epithelial cells)
gastrointestinal tract
tubular channel extending from the mouth to the anus where digestion and absorption occur; also called the alimentary tract.
MyPlate
visual presentation of foods from 5 food groups "on a dinner plate" to represent the ideal balance that will provide a spectrum of nutrients.
micronutrients
vitamins and minerals. *do not supply energy or calories, but are crucial to normal growth and development, even in tiny amounts.
DRI Values:
-Recommended Dietary Allowance (RDA): the recommended nutrient intake levels that meet the daily needs and decrease risks of chronic disease in almost all healthy people for different sexes and life-stage groups. -Adequate Intake (AI): estimated value for recommended daily nutrient intake level used when there insufficient evidence to determine a specific RDA. -Tolerable Upper Intake Level (UL): the maximum amount of nutrient allowed that has been proven to have no risk of side effects. -Estimated Average Requirement (EAR): the average nutrient intake level estimated to meet the daily requirements of half of the healthy individuals for the different sexes and life-stage groups.
what is true with regard to a healthy diet?
-a healthy diet emphasizes nutrient-dense over energy-dense foods. -a healthy diet provides calories and nutrients in amounts necessary to promote good health. -a healthy diet is characterized by adequacy, balance, variety, and moderation.
portion sizes
-baseball = 1 cup -golf ball = 1/4 cup or 2 ounces. -palmful of nuts = 1 ounce -6 dice = 1 ounce of cheese -deck of cards = 3 ounces of meat - thumb = 1 tbsp. or 1/2 ounce.
types of nutrition:
-undernutrition: inadequate nourishment caused by insufficient dietary intake of one or more essential nutrients or poor absorption and/or use of nutrients in the body. -overnutrition: excess intake or imbalance of calories and/or essential nutrients relative to need that results in adverse health effects -malnutrition: a state of undernutrition or overnutrition caused by inadequate, excessive, or unbalanced intake of calories and/or essential nutrients -nutrients deficiency: a condition resulting from insufficient supply of essential nutrients through dietary inadequacy or impaired absorption or use. -obesity: a condition characterized by accumulation of excess body fat, generally associated with adverse health effects. -chronic disease: diseases that are generally slow in progression and of long duration; e.g. heart disease and diabetes.
digestive disorders
-vomiting: forcible ejection of contents of stomach through the mouth; may be self-induced or due to sickness or food-borne illness -diarrhea: loose, watery stools on more than three occasions in a 24-hour period -constipation: difficulty, or reduced frequency, of stool passage through intestines -hemorrhoids: swollen or inflammed veins in anus or lower rectum -acid reflux: the regurgitation of acid content from the stomach into the esophagus; characterized by a burning feeling in the chest called heartburn gastroesophageal reflux disease (GERD): a recurrent and more serious form of acid refluc, accompanied by inflammation and/or erosion of esophageal lining -diverticular disease: condition in which there are small pouches or packets in the wall or lining of the colon; a single pouch is called a diverticulum -irritable bowel syndrome (IBS): a group of symptoms that occur together; abdominal pain or discomfort, along with diarrhea and/or constipation. -inflammatory bowel disease (IBD): general name for diseases that cause inflammation and irritation of the gastrointestinal tract; examples include Crohn's disease and ulcerative colitis -ULCER: irritation or perforation of stomach (gastric) or small intestinal (duodenal) mucosal wall, caused by Helicobacter pylori infection, decreased mucus production or impaired removal of stomach acid.
All of the following are true regarding the Recommended Dietary Allowance (RDA), EXCEPT: A: it represents the average amount of calories allowed for maintenance of a healthy body weight B: it represents the average daily amount of a nutrient that meets the needs of nearly all healthy individuals C: the nutrient requirement for most people is less than the RDA for individual nutrients D: it cannot be established if there is insufficient evidence to generate an EAR for that nutrient
A: it represents the average amount of calories allowed for maintenance of a healthy body weight
Randomized control trials encompass all of the following characteristics, EXCEPT: A: they are retrospective in nature and classified as epidemiological studies. B: they compare the effects of an intervention between experimental and control groups C: they randomly assign people to receive or not receive an intervention or treatment D: they may incorporate a placebo to avoid the expectation of results, or placebo effect.
A: they are retrospective in nature and classified as epidemiological studies.
the Dietary Guidelines for Americans (DGAs) are characterized by all of the following, EXCEPT: A: they are updated every 10 years. B: they are science-based guidelines to promote health and reduce risk of chronic disease. C: they stress consumption of nutrient-dense foods. D: they stress balancing calories for a healthy weight.
A: they are updated every 10 years.
The name of the professional organization of registered dietitians in the United Sates is the:
Academy of Nutrition and Dietetics
food sources of prebiotics that foster growth of good bacteria in the large intestine include all of the following, EXCEPT: A: oats B: fermented products C: barley D: wheat
B: fermented products
all of the following are functions of the mouth in digestion, EXCEPT: A: the mechanical breakup of food B: the moistening and mixing of food C: the secretion of protease to being protein digestion. D: the secretion of amylase to being starch digestion.
C: the secretion of protease to being protein digestion.
all of the following are true regarding enzymes that participate in the process of digestion, EXCEPT: A: they are secreted by the salivary glands, stomach, pancreas, and small intestine. B: they speed up chemical reactions that break down food. C: they are changed by the chemical reactions they facilitate. D: they can participate in chemical reactions many times.
C: they are changed by the chemical reactions they facilitate.
all of the following are true regarding the USDA MyPlate food guide, EXCEPT: A: it replaced the Food Guide Pyramid in 2011. B: it has an online web site to help individualize recommendations. C: it is designed to depict food choices across food groups at meals. D: it is designed specifically for use by children rather than adults.
D: it is designed specifically for use by children rather than adults.
The Nutrition Labeling and Education Act of 1990 requires all of the following, EXCEPT: A: health claims must be approved by FDA before use of food labels. B: listing of ingredients in a food product on the label. C: using a standardized Nutrition Facts Panel on food products. D: warning if a food product contains excessive amounts of sugar or sodium.
D: warning if a food product contains excessive amounts of sugar or sodium.
