nutrition midterm

segmentation

"sloshing motion", mixes chyme with chemical secretions. seen in small intestine

What are the leading causes of death in the US that are linked to diet?

(1) heart disease, (2) cancer, (4) stroke, (7) diabetes mellitus

Jack just drank a beer while he is waiting for his supper to finish cooking. Which of the following statements is least likely to be true of Jack?

If Jack's stomach is empty, then the alcohol will travel quickly to his small intestine where it will be absorbed quickly.

Discuss challenges and solutions to a health-promoting diet.

a variety of whole foods eaten each day is an easy way to have a nutritious diet. however, 80% of our U.S. population eats too few servings of fruits and vegetables each day, and eat large amounts of processed foods. to be able to support good health, you should know more than the names of foods, but also their nutritional information and how to combine them to maintain a nutritious diet.

ketones

acidic, water-soluble compounds produced by the liver during the breakdown of fat when carbohydrate is not available. if excessive ketones build up in the body, the body can enter acidosis (body's pH dropping below 7.35).

What are the issues and dangers of combining caffeine with alcohol?

alcohol is a depressant and caffeine is a stimulant. caffeine can mask the symptoms of intoxication and reduce fatigue. can lead to drinking far too much. FDA approved alcoholic drinks with caffeine to help prevent blackouts, alcohol poisoning, driving while intoxicated, etc.

hormones

chemicals that are secreted by glands into the blood in response to conditions in the body that require regulation. these chemicals serve as messengers acting on other organs to maintain current conditions

diabetes food lists

developed for people with diabetes but can be used by anyone wanting to control calories. provides estimated grams of carb, fat and protein in standardized food portions and calorie values.

Nutrition and Disease

diet influences long term health through genetic inheritance. nutrition has little effect on some diseases and strong effect on others. diet relation (ordered from more diet related to less) - iron deficiency anemia, vitamin and mineral deficiencies, toxicities, poor resistance to disease // diabetes, hypertension, heart disease // adult bone loss (osteoporosis), cancer, infectious disease // down syndrome, hemophilia, sickle cell anemia

How many calories per gram does alcohol contain? Explain how alcohol consumption can lead to weight gain.

ethanol yields 7cal/g, body stores fat and rids toxic alcohol, leading to weight gain

simple carb

few if any nutrients, energy source only.

Determine if drinking alcoholic beverages such as wine results in health benefits without risks.

good news - wine has phytochemicals in it which are known to be good for you, potassium can reduce inflammation and high blood pressure. bad news - the phytochemicals are poorly absorbed, alcohol can raise risk for cancer

Determine the differences between lactose intolerance and milk allergy. List the signs and symptoms commonly seen for each concern. Describe the dietary treatment plans including their nutrient goals for lactose intolerance and milk allergy.

lactose intolerance is insufficient production of lactase, the enzyme that breaks down lactose. this leads to not all the milk being digested. milk allergy is a sensitivity to protein in milk, namely casein. immune system is overwhelmed when consumed, allergic reaction varies in severity

A stress response demands lots of energy be released quickly into the blood flow in order for the body to respond rapidly to an issue. Where does this energy come from? Select all that apply.

liver glycogen stores, adipose fat stores

Nutrition Facts

on a food label, the panel of nutrition information required to appear on almost every packaged food. -serving size with common measurements -number of servings per container -calories/calories from fat -nutrient amounts, some items have %DV (total fat, saturated fat, sodium, total carb, fiber, protein, cholesterol) -vitamins and minerals (vit. A, vit. C, calcium, iron) -ingredients and allergens

List beverage serving sizes for 1 standard drink for beer, wine, wine cooler, and hard liquor.

one standard drink is 0.6oz ethanol beer = 12 oz wine = 5oz wine cooler = 10 oz hard liquor = 1.5 oz

bran

outer protective covering of the kernel. fiber rich

List the basic needs of body cells

oxygen, water, nutrients (carbs, fat, protein, vitamins and minerals), and energy (provided by the essential nutrients)

supplements

pills, liquids, or powders that contain purified nutrients or other ingredients.

The healthy liver's involvement with alcohol includes all of the following except:

produce bile for alcohol's digestion

enriched

refers to the addition of nutrients to a refined food product. as defined by U.S. law, these terms mean that specified levels of thiamin, riboflavin, niacin, folate, and iron have been added ro refined grains and grain products. the terms enriched and fortified can refer to the addition of more nutrients than just these 5, read the label. not all refined grains are enriched.

how soluble fiber is digested

slows down digestion of starches and sugars and small intestine cells' absorption of monosaccharides. the transfer of the monosaccharides to the blood going to the liver is done at a slower gradual pace. the liver releases glucose to the blood, returning to the heart at a slower more gradual pace which in turn lessens the chance that the blood glucose level will rise rapidly (glucose spike) after eating or drinking items containing carbs. by having soluble fiber in diet, people with diabetes may more easily control blood glucose levels and avoid spikes.

Identify the main structure responsible for the majority of nutrient absorption. Identify which absorbed nutrients are initially transported by veins (circulatory system) or lymph vessels (lymphatic system).

small intestine is the main structure responsible for nutrient absorption. blood doesn't pick up fats, lymph does. blood transports everything else besides fat.

lymph

the fluid that moves from the bloodstream into tissue spaces and then travels in its own vessels, which eventually drain back into the bloodstream

germ

the nutrient-rich inner part of a grain

essential nutrient

the nutrients the body cannot make for itself (or cannot make fast enough) from other raw materials; nutrients that must be obtained from food to prevent deficiencies

Explain how the body regulates glucose and how excess glucose is stored.

to handle excess carbs, body tissues shift to burning more glucose in place of fat, results in fat circulating the body. if this still doesn't accommodate the excess, liver has to handle because excess can harm other tissues

Absorption

to take in, as nutrients are taken into the intestinal cells after digestion; the main function of the digestive tract with respect to nutrients

nutrients that need adjustments in the typical U.S. diet

undersupplied - vitamins A, C, D, E, folate, calcium, iron, magnesium, fiber, and potassium. oversupplied - saturated fat and sodium

AI (Adequate Intake)

uses RDA and educated guesswork. if the DRI is unable to generate an RDA, they will establish an AI. applies to the 2%-3%. supports adequacy

fecal material

waste material remaining after digestion and absorption are complete, eventually discharged from the body

serving sizes

(all of these are 1 serving) -milk = 1 cup of any milk -protein = 1 oz of any meat -vegetable = 1 cup raw, or 1/2 cup cooked/juiced -starch = 1 slice of bread -fat = 1 teaspoon butter, margarine, mayo, 1 slice bacon

Discuss the positive and negative impacts of food choices on a person's health and define the three forms of malnutrition

-The best foods support growth and maintenance of strong muscles, bones, skin, and blood. the food you eat result in either good or bad health. if you eat poorly, it can result in disease later in life. -deficiencies, excesses, and imbalance are forms of malnutrition

What are the differences between abstinence, moderate alcohol intake, heavy episodic drinking, problem drinkers, and alcoholism?

-abstinence - no drinking at all -moderate alcohol intake - drinking in moderation, no excess. one drink a day for women and two for men. -heavy episodic drinking - common pattern of excessive binge drinking. 5 or more drinks in men and 4 or more drinks in women in a 2 hour time frame -alcoholism - dependency on alcohol with uncontrollable drinking and negative effects on life

List the health benefits seen when adequate fiber intake of insoluble fiber and soluble fiber is routinely consumed. List potential health concerns seen when fiber intake is routinely deficient or excessive

-adequate - offers variety of health benefits when consumed from good sources, reduce risk of heart disease, stroke, diabetes, improves GI tract, promotes healthy body weight, helps control glucose, low risk of intestinal problems like constipation, diarrhea, etc -inadequate - increase risk of constipation/diarrhea, colon cancer, diverticulitis, hemorrhoids, type 2 diabetes, atherosclerosis excessive - increase diarrhea, dehydration, constipation, mineral loss, ileus (GI tract blockage), weight loss

List the negative effects of chronic alcohol use on the brain, heart, and liver structures and risk of cancer development. List the long term effects of alcohol abuse.

-brain - brain is made of lipids, and alcohol is a lipid solvent. brain cells die off and tissues shrink with chronic exposure. addicts are prone to strokes and hemorrhages. can do severe harm to vision, memory, learning, reasoning, speech, and other functions -liver - ethanol receives highest priority for breakdown. while its broken down, other harmful chemicals arise. acetaldehyde, the product of alcohol breakdown, can disrupt the function of some enzymes. fatty liver is early stage liver failure, liver fibrosis is intermediate stage of alcoholic liver deterioration, liver cells lose function and take characteristics of connective tissue cells. both of these can be reversed. cirrhosis is advanced stage alcoholic liver deterioration, liver cells have permanently lost function. -heart - alcohol is directly toxic to skeletal and cardiac muscle, causing weakness and deterioration. makes heart disease likely as it raises blood pressure -alcohol metabolism generates damaging free radicals, leading to oxidative stress. this is linked to increased inflammation and development of diabetes, cancer, and others.

Describe the body's absorption of alcohol and how alcohol is circulated throughout the body. List ways the body excretes alcohol

-capillaries that surround the digestive tract merge into veins that carry the alcohol laden blood to the liver. this allows cells to get straight to work to detoxify and ingest toxins before they reach the heart or brain. -the liver is the primary site for alcohol metabolism. primary tool is an enzyme that removes hydrogens from alcohol to break it down, called alcohol dehydrogenase (ADH). converts 80% of the alcohol to acetaldehyde, the major breakdown product of alcohol. stomach wall produces ADH that degrades some alcohol before it reaches the bloodstream. 10% of blood alcohol is excreted through urine and breath.

Describe the differences between the cardiovascular system and the lymph system. Describe the function of the body fluids that circulate around cells.

-cardiovascular system - enclosed system, pressurized by heart, patterns of flow, water friendly, gas exchanges. liver receives and screens newly absorbed water friendly substances from digestion, chemically alters absorbed substances making them user friendly for body tissues. lymphatic system - has beginnings and ends for vessels. muscle activity and gravity drive fluid flow, vessel structure similar to veins, lymph fluids empty into subclavian veins leading to the heart. lipid friendly substances absorbed into lymph vessels include lipid family members, fat soluble vitamins, fat friendly phytochemicals, fat based meds.

Describe the different types of research done by scientists

-case study - May lead to possible avenues of research -Epidemiological study - Look for correlations in large populations -Intervention study - Alter people's eating habits and examine effects -Laboratory study - Pinpoint mechanisms by which nutrition acts

Identify and discuss factors that affect human food choices.

-convenience - people want their food to be quick and easy, so many opt to go out instead of eating at home -cultural and social meanings of food - traditional cuisines and the way foods are prepared help to celebrate different cultures. cultural competence - awareness and acceptance of cultures and physical abilities of individuals. -price - cheaper food wins more often, meaning more processed food is sold. -taste - if it tastes good -values or beliefs - fit religious traditions, political views, personal morals -dietary restrictions - allergies and intolerances

soluble fiber

-food components that readily dissolve in water and often impart gummy or gel-like characteristics to foods. -it is not digested, but fermented by colon bacteria. these bacteria can produce biotin, Vit. K, fatty acids, mixture of gasses. these items can be reabsorbed or excreted. -binds with fats, including cholesterol, and bile containing cholesterol.

List the symptoms of problem drinking and alcoholism

-gulp or chug drinks -drink on an empty stomach -drink to get drunk -pressure others to drink -turn to alcohol when facing problems or decisions -consider drunks to be funny or admirable -become loud, angry, violent, silent -physically or emotionally harm themselves or others

List each of the medical issues provided within Chapter 3, their signs and symptoms, and their treatment therapies.

-heartburn - causes: certain foods, smoking, alcohol, being overweight/obese, tight fitting clothes, pregnancy, laying down after eating. symptoms: nausea, bloating, belching, burning sensation, uncomfortable fullness, sour taste in mouth -ulcers - symptoms: abdominal pain, vomiting, fatigue, bleeding (minor to severe), general weakness -gallbladder disease - symptoms: fever, nausea, vomiting, cramps, can be no pain to pain mimicking a heart attack -constipation - symptoms: difficult, painful, infrequent passage of hard, firm stools, headache, backache, nausea, vomiting -diarrhea - passive of frequent, watery, loose stool resulting in loss of fluids and electrolytes. very serious if lasts for long time. -IBS - alternating patterns of constipation and diarrhea, inflammation, pain, gas, abdominal cramping and bloating. -hemorrhoids - itching, pain from minor to severe, swelling and inflammation in the rectum and anus veins which can tear, bleed and become infected -colon cancer - often no symptoms are seen or felt. could experience weight loss, internal bleeding, iron deficiency, anemia, fatigue

Explain the function of hydrochloric acid, bicarbonate ions, bile, and digestive enzymes.

-hydrochloric acid - a strong corrosive acid of hydrogen and chloride atoms, produced by the stomach to aid in digestion. -bicarbonate ions - common alkaline chemical, a secretion of the pancreas. -bile - cholesterol containing digestive fluid made by the liver, stored in the gallbladder, and released into small intestine when needed. emulsifies fats and oils to ready them for enzymatic digestion. -digestive enzymes - break down nutrients into their component parts.

Indicate for each nutrient group if amount of nutrient is in excess, is it stored and in what form or if it is excreted.

-kidneys eliminate most minerals, water soluble vitamins, water. -sugar and starch are broken down into simple sugars and is absorbed, leftover is excreted. -fiber - most is excreted, some is digested -fat - small amount is digested, leftover is excreted. -protein - almost all protein is digested and absorbed. -water - constantly reabsorbed and recirculated

Compare and contrast diabetes mellitus (prediabetes, type 1 and type 2) and hypoglycemia; list the conditions thought to contribute to and/or trigger these medical concerns; and list the symptoms for each of these medical concerns. Describe the dietary treatment plans and their goals for diabetes and hypoglycemia.

-prediabetes - glucose higher than normal, but not high enough to warrant medication/be diabetes -type 1 diabetes - pancreas produces little to no insulin, often diagnosed in childhood. -type 2 diabetes - pancreas makes insulin but body's cells resist insulin, often diagnosed in adulthood. -hypoglycemia - abnormally low blood glucose concentration, often accompanied by anxiety, rapid heartbeat, sweating

Describe and distinguish between simple and complex carbohydrates. List dietary sources for each of the simple carbohydrates, starch, and soluble and insoluble fiber.

-simple carb - sugars. including single or multiple sugar units. basic sugar unit contains 6C, O and H atoms -complex carb - starch and/or fiber. long chains of sugar units. diet rich in complex carbs results in more glycogen storage, more effective in sustaining intense muscle activity. 45%-65% of total calories should come from complex carb sources -dietary sources - fruit (fiber and sugar), veggies (starch, fiber, sugar), grains (starch, fiber if whole grain), protein (starch, fiber), milk (sugar)

Describe carbohydrate digestion and absorption. Describe what occurs from the absorption of monosaccharides through body-wide circulation and possible storage of glucose in the body.

-starch digestion - digestible starch (begins in mouth, splits starch into smaller units, ceases in stomach, resumes in small intestine), resistant starch (fermented by bacteria in colon -sugar digestion - split into yield free monosaccharides begins and is completed in the small intestine. absorption continues in small intestine, monosaccharides transported via veins to liver. -after digestion, glucose/fructose/galactose is absorbed into blood-cardiovascular system. liver receives all absorbed sugars first. fructose and galactose are converted to glucose. this is then distributed to blood and heart where it is then distributed to all cells

Indicate the structure which produces hydrochloric acid, bicarbonate ions, bile, and digestive enzymes.

-stomach - hydrochloric acid, protein digesting enzymes -pancreas - bicarbonate ions, digestive enzymes -liver - bile (may also be stored and released by the gallbladder) -carbohydrase - break down carbs -lipase - break down fat -protease - break down protein

insoluble fiber

-the tough, fibrous structures of fruits, vegetables, and grains; indigestible food components that do not dissolve in water -doesn't form a gel, not viscous, not digested, not fermented by colon bacteria -tend to retain shape and texture -absorbs and swells with water creating a bulky mass which helps the muscles of the small and large intestines move the chyme and fecal matter through their structures at a normal pace -bulky fiber mass acts much like soft brushes gently cleaning diverticula pockets as the fiber mass moves through the intestines. -end result is reduced risk of diverticula becoming infected

List the seven major categories of nutrition and weight related objectives included in the publication Healthy People 2020.

1. chronic diseases 2. food safety 3. maternal infant and child health 4. food and nutrient consumption 5. eating disorders 6. physical activity and weight control 7. food security

food labels

1. common name of product 2. name and address of manufacturer 3. net contents in count, weight, or measure 4. nutrient contents 5. ingredients in descending order of predominance 6. warnings for allergens

List and differentiate between the six classes of nutrients found in food and briefly list their general functions within the body.

1. water - need more water than anything else. the body is constantly losing water through sweat, urination, and breathing, so it has to be constantly replaced. the body's cells cannot function without enough water. 2. carbs - energy supplying nutrient. 4 cal. 3. fat - AKA lipid, energy supplying nutrient. 9 cal. 4. protein - energy supplying nutrient, and it can also provide materials that form structures and working parts of body tissues. 4 cal. 5. vitamins and 6. minerals - act as regulators. assist in all body processes: digesting food, moving muscles, disposing of wastes, growing new tissues, healing wounds, getting energy from carbs fat and protein... they participate in every process needed to maintain life.

List carbohydrate dietary intake recommendations

130g daily minimum. 45%-65% of total calories should come from complex carb sources. added sugars should be limited to less than 10% daily cal. aim for half of grains being whole. fiber = 38g for men below 50, 30g for over 50. 25g for women under 50, 21g for over 50.

food group plan

AKA USDA eating patterns. a diet-planning tool that sorts foods into groups based on their nutrient content and then specifies that people should eat certain minimum numbers of servings of foods from each group.

In the event that Bentley ate his recommended number of servings within his USDA eating pattern but did not yet meet his calorie needs by 250 calories, which of the following could Bentley do?

Bentley could: decide not to eat anymore food that day, consume additional items such as fried fish, or consume more servings of items such as tossed salad, fresh fruit, slices of meat

phytochemicals

Chemicals in plant-based foods that are not nutrients but that have effects on the body.

chyme

Partially digested, semiliquid food mixed with digestive enzymes and acids in the stomach.

AMDR (Acceptable Macronutrient Distribution Range)

The values of carbohydrate, protein and fat, expressed as percentages of total daily calories, which provide adequate energy and nutrients while reducing the risk of chronic disease. -carbohydrate = 45%-65% -fat = 20%-35% -protein = 10%-35%

Describe the similarities and the differences between the USDA Eating Patterns' food groups and the Diabetes (and Weight Management Food) Lists. List common foods and/or beverages which do not fit into either or both of these food groups/food lists

USDA specifies portions of various foods within each food group that are nutritional equivalents and thus can be treated interchangably in diet planning. also lists key nutrients provided by foods in each group. Diabetes Weight Management Food Lists provides estimated grams of carb, fat, sat. fat and protein in standardized portions, as well as their caloric values. these are average gram values for whole groups of foods, so they can differ from values for individual foods. avoid solid fats - milk and meat fat, butter, cream cheese, our cream. added sugars - brown sugar, candy, honey, jelly, molasses, soft drinks, sugar, syrups

body systems

a group of related organs that work together to perform a function. ex digestive, nervous

Discuss how the suggestions provided in the Chapter 2 Controversy's The Final Word and Table C2-4 could be applied to everyday situations

a moderate approach is warranted. a lot of the arguments for phytochemicals can also be used against them. instead, take a no-nonsense approach and choose a wide variety of whole grains, legumes, nuts, fruits, and vegetables to receive health benefits these foods can offer.

DRI (Dietary Reference Intakes)

a set of five lists of values for measuring the nutrient intakes of healthy people in the U.S. and Canada. includes the EAR, RDA, AI, UL, AMDR. sets values for vitamins and minerals, carbohydrates, lipids and proteins, fiber, water and energy

Dietary Guidelines for Americans

a set of recommendations about smart eating and physical activity for all Americans. while DRI sets nutrient intake goals, Dietary Guidelines for Americans offer food based strategies for achieving them: follow healthy eating patterns across the lifespan, focus on variety nutrient density and amount, limit calories from added sugars and saturated fats and reduce sodium intake, shift to healthier food and beverage choices, and support healthy eating patterns for all.

enzymes

any of a great number of working proteins that speed up a specific chemical reaction, such as breaking the bonds of a nutrient, without undergoing change themselves.

chemical digestion

begins in the mouth, where food is mixed with an enzyme in saliva that acts on carbs. digestion continues in stomach, where stomach acid and enzymes break down protein. progresses in small intestine, where the liver and gallbladder contribute bile that emulsifies fat, and the pancreas and small intestine donate enzymes that break down food to nutrients. process of breaking chemical bonds in ingested (consumed foods) and beverages into absorbable substances such as glucose, amino acids, and fatty acids.

Ralph, a 19-year-old man, has just eaten a meal containing a large amount of fat. As a result, hormonal messages will encourage sufficient amounts of __?__ to be released to work with the amount of fat consumed.

bile

nutrients are absorbed via two types of vessels:

blood capillaries and small lymph vessels. the capillaries lead to larger blood vessels that lead to the liver. the lymph in the lymph vessels carries most of the absorbed dietary fat to the large vein near the heart

Describe the stress response, its energy sources and blood flow distribution to the body during a stress response.

body's instinctive hormone and nerve mediated reaction to danger. metabolism speeds up, pupils dialate, muscles tense, breathing quickens and deepens, heart races, blood pressure rises, liver releases glucose, fat cells release fat, digestive system shuts down.

Explain how an unborn baby could be exposed to and harmed by a mother's alcohol intake.

can damage female egg or male sperm, causing fetal abnormalities. can limit fetal brain growth, create abnormalities, interfere with essential nutrients. brain damage, growth restriction, mental retardation, vision and facial abnormalities, behavioral cognitive CNS abnormalities

mechanical digestion

chewing, mixing by the stomach, adding fluid, and moving the tracts contents via peristalsis. beginning in the mouth, the texture of food is altered by chewing, grinding, crushing foods with teeth, and adding saliva to easily pass food to the stomach. stomach and intestines then liquify food through various mashing and squeezing actions. as it moves through stomach, it becomes chyme. once it makes its way to large intestine (colon) its ready to be excreted.

sphincter

circular muscle surrounding and able to close a body opening

nutrient

components of food that are indispensable to the body's functioning. they provide energy, serve as building material, help maintain or repair body parts, and support growth. the nutrients include water, carbohydrate, fat, protein, vitamins and minerals

elemental diets

diets composed of purified ingredients of known chemical composition; intended to supply all essential nutrients to people who cannot eat foods. people can, but shouldn't, live on IV supplements alone for long periods of time. bacteria in the stomach and digestive organs grow weak without food, and they also send hormones to the body to offer physical and emotional comfort to the body

organs

discrete structural units made of tissues that perform specific jobs. ex - kidney, heart, liver

Explain what is meant by the terms eating pattern, adequacy, balance, calorie control, moderation, and variety as applied to a nutritious diet.

eating pattern - a person's usual diet. constitute someone's complete dietary intake daily and over time. adequacy - consuming enough nutrients, other substances and calories to meet/support a person's needs. foods provide enough of each essential nutrient, fiber and energy. meets needs for today and a little goes towards meeting tomorrow as well. balance - consuming a number of servings from the five different groups of foods (veggie, fruit, protein, dairy, grain) in proportion to each other. No food group is excluded and no food group provides an excessive number of servings. calorie control - consuming sufficient calories (energy) to allow for weight maintenance and to allow for weight gain during periods of growth and development (such as seen during pregnancy and from birth to adulthood) moderation - consuming constituents if used (such as sugar, salt, saturated fat, caffeine, alcohol, etc.) within set limits without excess. variety - the selecting and consuming a wide selection of foods which is the opposite of a monotonous diet of a few foods consumed day after day. the foods chosen differ from one day to the next. Example - having a banana at breakfast, a pear at lunch, an apple for an afternoon snack

Explain how the USDA Eating Patterns can be used to plan a nutritious diet.

ensure that you consume adequate and balanced amounts of 2 dozen or so essential nutrients and hundreds of phytochemicals. by using the plan wisely and by learning about energy yielding ingredients, vitamins and minerals, you can achieve a nutritious diet.

villi

fingerlike projections of the sheets of cells lining the intestinal tract. the villi make the surface area much greater than it otherwise would be

Discuss the information required to be on food labels and food label information which is voluntary. What is meant by Front-of-Package Shortcuts?

food packaging may include voluntary information. -nutrient claims - FDA approved food label statements that describe the nutrient levels in food. example - fat free, low sodium. RELIABLE -health claims - FDA approved food label statement in relation to disease/health related conditions. example - heart healthy, low sodium can help with elevated blood pressure. SOMEWHAT RELIABLE -Structure/function claims - unregulated statements permitted on food labels. requires no FDA approval, but must print disclaimer on label. NOT RELIABLE. -Front of package shortcuts - food industry groups are trying to make nutrition facts easily identified. trying to create standardized set of icons for consumers on front of box. problem - draws eye from ingredients and allergens

endosperm

food-rich tissue that nourishes a seedling as it grows. starch and small amount of protein

whole foods (basic foods)

foods considered to be the basis of a nutritious diet. milk and milk products, meats and similar foods such as fish and poultry, vegetables, including dried beans and peas, fruits, grains

processed food

foods subjected to any process, such as milling, alteration of texture, addition of additives, cooking, or others. Depending on the starting material and the process, a processed food may or may not be nutritious.

enriched/fortified foods

foods to which nutrients have been added. If the starting material is a whole, basic food such as milk or whole grain, the result may be highly nutritious. If the starting material is a concentrated form of sugar or fat, the result may be less nutritious.

staple food

foods used frequently or daily - ex rice in Eastern and Southeastern Asia, potatoes in Ireland

peristalsis

forward, rhythmic muscular contractions that move food through the digestive system from the initial swallow to the anus. utilizes the tongue, esophagus, stomach and intestines

The liver converts excess energy-containing nutrients into?

glycogen and fat

refined

grains and grain products from which the bran, germ, or other edible parts of whole grains, have been removed; not a WHOLE grain. many refined grains are low in fiber and enriched with vitamins

whole grain

grains or foods made from them that contain all the essential parts and naturally occurring nutrients of the entire grain seed except inedible husk

A three-ounce serving of grilled salmon offers about the same amount of iron as a three-ounce serving of a fried hamburger patty. The serving of grilled salmon provides about 165 calories while the serving of the fried hamburger patty provides about 345 calories. The salmon is an example of _?_.

high nutrient density

Explain how the blood alcohol level can continue to rise after a person has passed out.

if a person drinks enough in a short amount of time before passing out, blood alcohol levels continue to rise as its absorbed. this anesthetizes the deepest brain centers that control breathing and heartrate, causing death

List the current typical U. S. diet concerns regarding nutrients and food groups. Explain how the Dietary Guidelines for Americans work as part of an overall U. S. dietary guidance system.

important needed nutrients by the current U.S. diet are undersupplied. eat far few nutritious foods from most food groups, too many calories, too much red and processed meat, refined grains, added sugars, sodium and saturated fat. if everyone followed Dietary Guidelines, people's energy and nutrient needs would fall into place.

Explain the role of the stomach and the liver in the metabolism of alcohol. Determine which organ metabolizes the majority of alcohol once it enters into the body. Determine the length of time that the body needs to metabolize 1 standard drink.

liver is the primary site for alcohol metabolism. the max amount of blood alcohol a person's body can process is limited by the amount of ADH residing in the liver. stomach wall produces ADH that degrades some alcohol before it reaches the bloodstream. women make less stomach ADH than men, meaning women physically cannot drink as much as men.

Complete the following sentence making it a true statement. Hydrochloric acid does NOT ________.

make the stomach's chyme basic (alkaline)

food

medically, any substance that the body can take in and assimilate that will enable it to stay alive and to grow; the carrier of nourishment; socially, a more limited number of such substances defined as acceptable by each culture

Other than providing energy, list the uses of carbohydrates within the body

meet body's energy needs, feeds brain and nervous system, keep digestive system fit, keep body lean with calorie limits. play vital role in functioning of body tissues. primary energy for red blood cells, brain, nerve cells

Complete the following sentence making it a true statement. Absorption consists of __?__

moving nutrients across small intestinal cell membranes into blood or lymph

Define and apply nutrient density and calorie density

nutrient density - a measure of nutrients provided per calorie of food. a nutrient dense food provides vitamins, minerals, and other beneficial substances with FEWER calories calorie density - calories derived from food containing no nutrients. lots of calories and little nutrients. AKA empty calories. ex. - ice cream and milk both provide calcium, but ice cream has far more calories.

Explain how and with what the Daily Values are used. Daily Values are part of the DRI.

nutrient percentages of daily value are for a single serving of food, and they are based on the values for a 2,000 calorie diet. however, not everyone has a 2,000 calorie diet. daily values make it useful for comparing one food with another and less useful as nutrient intake targets for individuals

daily values

nutrient standards that are printed on food labels. Based on nutrient and energy recommendations for a general 2,000-calorie diet, they allow consumers to compare foods with regard to nutrients and calorie contents.

Describe the science of nutrition

nutrition is a young and fast growing science. because it is young, scientific findings often contradict one another. yet, many nutrition facts are known with great certainty. scientists ask questions and then design research experiments to test possible answers. researchers follow the scientific method and apply it to various research study designs.

Explain the significance of behavioral change in improving a person's diet

people should be using nutrition information to improve their own diets and offer suggestions to help others. there are six stages of behavior change: 1. precontemplation - not considering a change, see no problems with current behavior 2. contemplation - admit that change might be needed, weigh pros and cons of the change 3. preparation - preparing to change behavior, setting goals, taking first steps 4. action - committing time and energy to making a change, following a plan 5. maintenance - striving to make new behavior a habit, incorporating it into daily life, striving to make it permanent. this stage can last for years. 6. adoption/moving on - former behavior is gone, new behavior is routine

other factors outside of nutrition affecting health

physical activity, sleep, stress, tobacco/alcohol/other substances, emotional/mental/psychological health

Identify ways to determine the authenticity of nutrition information sources.

see if it came from a nutritionist, dietician, and fact check their degrees and credentials, find out what you can about the institutions that awarded the degrees, call your state's health licensing agency and ask if dieticians are licensed in your state. if they are ask if the person giving you advice is licensed.

added sugars

sugars and sweeteners and syrups added to a food for any purpose, such as add sweetness or bulk or to aid in browning (baked goods). also carbohydrate sweetener, include concentrated fruit juice, glucose, fructose, high-fructose corn syrup, sucrose, and other sweet carbs. limit added sugars intake to less than 10% total cal.

naturally occurring sugars

sugars that aren't added to a food but are present in its original constituents, such as the sugars in fruit, or milk

water friendly substances

sugars, amino acids, water soluble vitamins, minerals, and water soluble medications are routed to liver after absorption

protein sparing action

the action of carbohydrate (and fat) in providing energy that allows protein to be used for other purposes. it alone can serve. extra complex carbs and modest protein are needed to build and supply larger muscles for athletes. provide additional energy, without them protein is not spared. -when body is in carb deficit, it will take protein from vital functions. carb stores prevent this, protein uses all of itself and has no stores

RDA (Recommended Dietary Allowance)

the average daily amount of a nutrient considered adequate to meet the known nutrient needs of practically all (97%-98%) healthy people; a goal for dietary intake by individuals. uses solid experimental evidence. supports adequacy

EAR (Estimated Average Requirement)

the average daily nutrient intake level estimated to meet the requirement of half the healthy individuals in a particular life stage or gender group. used in nutrition research, policy making, basis of RDA value

blood

the fluid of the cardiovascular system; composed of water, red and white blood cells, other formed particles, nutrients, oxygen, and other constituents

UL (Tolerable Upper Intake Level)

the highest average daily nutrient intake level likely to pose no risk of adverse health effects to almost all individuals in a particular life stage and gender group. it is a middle range, too high or too low are insufficient. supports moderation. some nutrients lack UL values, doesn't imply that it is safe to consume at any amount, but there is insufficient data to establish a value.

circular folds

thousands of circular folds make possible the enormous surface area of the small intestine. allows for tons of absorption. the billions of cells on these folds only weigh 4-5 lbs total, yet they absorb enough nutrients to support all the other tissues in the body

microvilli

tiny, hairlike projections on each cell of every villus that greatly expand the surface area available and can trap nutrient particles and transport them into the cells

Describe the differences between the USDA Eating Patterns, the Diabetes and Weight Management Food Lists, and restaurants' "serving portions" as they relate to portion control

to help with portion control, you can use basic measurements to control portion size. ex. 1 cup cooked pasta = baseball. eating patterns and diabetes food lists offer calories in one serving so you know exactly how much you are getting. restaurants offer large portions, combat this by ordering half portions, only eating half and taking the rest home, splitting with a friend, ordering a child's portion

organic foods

understood to mean foods grown without synthetic pesticides or fertilizers

List the minerals and vitamins which are lost from the body because of alcohol

water, magnesium, potassium, zinc, calcium