NUTRITION UNIT 1
In the large intestine, __ liter of fluid material is gradually reduced to ___ g of brown fecal material.
1, 200
Approx __ tsp of chyme leaves the stomach and enters the small intestine every ___ seconds
1, 30
Important messages at ChooseMyPlate.gov are based on three recommendations from the Dietary Guidelines: (3)
1. BALANCE KILOCALORIES (enjoy your food, but eat less; Avoid oversized portions) 2. INCREASE THE FOLLOWING FOODS: (make half your plate fruits and veggies, make at least half of your grains whole grains, switch to fat-free milk or low-fat (1%) milk. 3. REDUCE THE FOLLOWING FOODS: (Compare sodium in foods like soup, bread, and frozen meals - and choose the foods with lower numbers. Drink water instead of sugary drinks)
What 4 major goals is the dietary guidelines for Americans, 2010 divided into?
1. Balance kcals to manage weight 2. Reduce these foods and food components (sodium, saturated fatty acids, dietary cholesterol, Trans fatty acids, solid fats and added sugars, foods with refined grains, alcohol) 3. Increase these foods and nutrients: (fruits and veggies, whole grains, fat-free or low-fat milk products, variety of protein foods, seafood, protein foods low in saturated fat, oils to replace solid fats, foods with more potassium, dietary fiber, calcium, and vitamin D) 4. Build healthy eating patterns (Select an eating pattern that meets nutrient needs over time at an appropriate kilocalorie level. Account for all foods and beverages consumed. Follow food safety recommendations)
The FDA mandates that all claims on labels follow strict guidelines. Currently three types of health claims are allowed. (3).
1. NUTRIENT CONTENT CLAIMS (claims on a food label that describe the level or amount of a nutrient in the food) (terms such as FREE, HIGH, REDUCED, or LITE are examples of nutrient content claims) 2. HEALTH CLAIMS 3.STRUCTURE/FUNCTION CLAIMS
There are more than _____ taste buds in the mouth.
10,000
Manufacturers spend ___- ____ billion annually on food advertising.
10-15
Major minerals (need at least ___mg/day) Found in amounts of at least ___ g in the body. TRACE minerals need less than ___ mg/day. Found in amounts of less than __ g in the body
100, 5, 100, 5
The intestinal matter passes through the large intestine (Entire GI tract) in __-___ hours, depending on the person's health, age diet, and fiber intake
12-70
DRIs recommend a minimum of ___g/day
130
Along with the weight gain have come higher rates of type __ diabetes, particularly among children, and increased rates of heart disease, cancer, and stroke
2
COMPARISON OF STARCH, FIBER, AND GLYCOGEN
2 types of polysaccharides in starch are amylose (straight chain) and amylopectin (branched). dietary FIBER: nondigestible and most is in the form of cellulose. GLYCOGEN: more branched than amylopectin, storage form of glucose in animals
Based on a 2000 kcal diet, Food is considered high in nutrient if DV is ___% or more. Food is considered a good source if DV is between __-___% Food is considered low in nutrient if DV is less than ___%
20, 10-20, 5
Omega __-anti inflammatory fatty acids Omega __-pro inflammatory fatty acids
3, 6
Americans, especially working women, spend less than ____ min preparing a meal, including cleanup
30
Texture affects likelihood of enjoying foods. ___% of adults dislike foods that are slippery.
30
Sugar accounts ___% of carb intake. Fat intake is about ___% of our diet. ____% take a vitamin or mineral supplement per day. __ % never eat meals as a family.
30, 33, 40, 50
Over ___ % of American adults and __ % of children are obese. This is regardless of their gender, age, race, ethnicity, socioeconomic status, education level, or geographical region.
35, 17
Gylycogenolysis occurs ___ hours after a meal.
4
There are __ kcal per gram of carb __ kcal per gram of protein __ kcal per gram of fat (lipid) __ kcal per gram of alcohol (nonnutrient)
4, 4, 9, 7
The more people who are present at a meal, the more the individual is likely to eat. Meal size increases by over ___%
40
MyPlate recommends: __ servings of grain/day __ servings of veggies/day __ servings of dairy/day __ servings fruit/day
6,3,3,2
The body wants to keep blood glucose between ___mg/dl and ___mg/dl. Two hormones responsible for maintaining this level
70, 100. Insulin and glucagon
Fat soluble vitamins (stored in the body)
A,D,E,K
The RDA or __ (not both), the ____, and the ___ are used to assess the quality of meals
AI, AMDR, UL
The process of moving nutrients from the GI tract into the circulatory system
Absorption
Ensure that intake of nutrients is adequate and proportionate to physiological needs. Carb: __-__% of daily kcals Fats: __-__% of daily kcals Proteins: __-__ % of daily kcals
Acceptable Macronutrient Distribution Range. 45-65;20-35; 10-35
Functions of Protein (5)
Act as enzymes, play a role in the immune system, participate as neurotransmitters, primary source of tissues in muscle, bones, and skin, contribute the basic building blocks (amino acids) that are used to synthesize, grow, and maintain tissue
Estimate based on the judgement of the FNB members. Next best scientific estimate of the amount of a nutrient that groups of similar individuals should consume to maintain good health. Set without having established RDAs. Only ESTIMATION for nutrient's adequacy in infants
Adequate Intake (AI)
A nonnutrient source of energy is
Alcohol
Which is easier to digest? Amylose or Amylopectin
Amylopectin
Straight chain of polysaccharides found in starch; ___% of starch is this. Branched chains of polysaccharides found in starch; __% of starch is this
Amylose, Amylopectin
____ data measures body size or body composition
Anthropometric
The __ is the opening of the rectum, or end of the GI tract
Anus
There are 3 types of health claims:
Authorized health claims, Health claims based on authoritative statements, and Qualified health claims
Once food has been adequately chewed and moistened, the tongue rolls it into a ____ and it enters the pharynx to be swallowed. After the food leaves the mouth, it enters the esophagus.
BOLUS
_____ ridden food = unhealthy food
Bacteria
____ is the dietary principle of providing all of the essential nutrients to maintain health and prevent disease.
Balance
Generally caused by swallowing amounts of air. Usually happens as a result of eating too fast, drinking carbonated beverages, or anxiety. Can also occur without any act of swallowing
Belching
____ are the body's primary energy source. They supply GLUCOSE. Primary source of energy for several body cell types (rbc's and brain cells)
CARBS
Energy-yielding nutrients (3) are:
Carb, Lipids, Protein
Causes the small intestinal villi to flatten out, causing nutrient malabsorption
Celiac disease: an issue of absorption
Can be made in sufficient quantities in the body to meet the body's requirements and to support health
Nonessential nutrients
____ ____ is the measurement of the nutrients in a food compared to the kilocalorie content.
Nutrient Density
The excretion of undigested and unabsorbed food through the feces
Elimination
What are the endocrine and exocrine functions of the pancreas.
Endocrine function: releases hormones to maintain blood glucose levels Exocrine function: secretes digestive enzymes into the small intestine
____ is the capacity to do work
Energy
___ ___ is the measurement of kilocalories compared with the weight (grams) of the food.
Energy density
____ are produced and secreted by the cells lining the stomach and small intestine. They influence GI motility, stomach emptying, gallbladder contraction, intestinal absorption, and hunger
Enterogastrones
This is one of the most common cancers of the digestive tract. Sufferers are typically males over age 50 living in urban areas who smoke and drink heavily. Treatment can include surgery, radiation, and chemotherapy
Esophageal cancer
Must be consumed from food. Cannot be made in the body in sufficient quantities to meet its needs and to support health.
Essential Nutrients
Amount of daily energy needed to maintain a healthy body and meet energy needs based on AGE, GENDER, HEIGHT, WEIGHT, ACTIVITY LEVEL. No DRI has been set for energy intake. Individuals who consume more energy than needed will gain weight.
Estimated Energy Requirement (EER)
What does EAR, RDA, AI, UL, and AMDR stand for
Estimated average requirement, Recommended Dietary Allowance, Adequate Intake, Tolerable Upper Intake Level, Acceptable Macronutrient Distribution Range
The science that studies how nutrients and compounds in foods nourish the body and affect body functions and overall health.
Nutrition
Area on the food label that provides a list of specific nutrients obtained in one serving of the food. Serving size must be listed both by weight in grams and common household measures.
Nutrition Facts Panel
Digestive enzymes and their action in the stomach? (2)
Pepsinogen which is converted to pepsin, begins the hydrolysis of polypeptides (protein). Gastric Lipase begins digestion of lipids (lipid).
____ are nonnutritive plant chemicals that can be added to foods to reduce your risk of developing certain diseases
Phytochemicals
_____ is the relationship of one entity to another. Vegetables and fruits should be consumed in higher proportion than dairy and proteins in the diet.
Proportionality
Contain nitrogen and some contain sulfur in addition to C, H, O
Protein
Nutrients that participate in Growth, Maintenance, Support, or Structure
Protein, Fats, Water, Vitamin, Mineral. EVERYTHING EXCEPT CARBS
4/6 nutrients are organic. What are they
Protein, carbohydrates, vitamins, lipids
Epinephrine, norepinephrine, cortisol, and growth hormone ALL ____ blood glucose
RAISE
Recommendation for each nutrient that should meet the needs of nearly all (97 to 98 percent) of the individuals in a specific gender and age group. Higher than the EAR. Not available for all nutrients. For nutrients with no RDA, Adequate Intake (AI) can provide an alternative guideline.
Recommended Dietary Allowance (RDA)
Claims on the label that describe the role of a nutrient of dietary compound that is proposed to influence the structure or function of the human body. Dietary supplements that use structure/function claims must display a disclaimer on the label stating that the FDA did not evaluate the claim and that the dietary supplement is not intended to "diagnose, treat, cure or prevent any disease." These claims are the weakest.
STRUCTURE/FUNCTIONCLAIMS
Dissolves small food particles. Contains the enzyme amylase, which begins to break down carbohydrate. In adults no other chemical digestion takes place in the mouth
Saliva
Digestive enzymes and their action in salivary glands? (1)
Salivary Amylase Action: begins digestion of starch (carb)
___ is propelled through the large intestine until it reaches the rectum, the 8-inch portion of the large intestine.
Stool
most common disaccharide. found naturally in sugar cane and sugar beets
Sucrose (table sugar)
THe role of the nervous system in digestion. Lets you know when you need to eat and drink, and when to stop. _____ nerves communicate changes in the GI tract and stimulate motility. ____ nerves receive the message from the extrinsic nerves and respond by stimulating the release of digestive juices. ____: signals that you have eaten or are full.
Extrinsic, Intrinsic, peptide YY
Food Labels are strictly regulated by the ___
FDA
Individual nutrients serve unique roles in the body (3)
Supply energy, Regulate metabolism, and Provide structure
____ is the most important consideration in food choices.
Taste
Assessing Nutritional Status of a Population Group. Large-scale collection of dietary intake info is needed. Usually conducted through national surveys. (3)
The National Health and Nutrition Examination Survey (NHANES), The Behavioral Risk Factor Surveillance System (BRFSS), The Framingham Heart Study
three conditions must be present for enzymes to work
The compatible enzyme and nutrient must both be present. pH must fall within a certain range. Temp of environment must be optimal
sweetest of natural sugars. Found abundantly in fruits.
Fructose
________ is a campaign designed to promote eating a variety of colorful fruits and vegetables
Fruits and Veggies - More matters
____ foods are foods that may provide additional health benefits beyond the basic nutrient value.
Functional
____ ____ is a type of fiber that has been extracted or isolated from a plant or manufactured by the food industry, and has been shown to have health benefits
Functional Fiber
Galactose and fructose: (2) Glucose: (3)
GALACTOSE AND FRUCTOSE: Used by the liver for energy. Converted to GLUCOSE. GLUCOSE : Used for energy. Converted to glycogen through glycogenesis. Converted to glycerol and fatty acids for storage in adipocytes.
commonly occurs as part of the dissaccharide lactose. Rarely found on its own
Galactose
Diagnosed most frequently in women and older Americans. Obesity and rapid weight loss are contributing factors.
Gallbladder Disease
Types of hormones: ____: Stimulates HCl production and the release of gastric enzymes ____: Stimulates the pancreas to release bicarbonate to the small intestine; pH is raised ____ : Stimulates the pancreas to release lipase and the gallbladder to release bile; slows down gastric motility _____: inhibits gastric motility and stomach secretions
Gastrin, Secretin, Cholecystokinin, Gastric inhibitory peptide
____ (Stomach flu) is the inflammation of the stomach or intestines. Symptoms can include nausea, vomiting, diarrhea, and abdominal cramping. Treat symptoms through rest, rehydration, and eating soft foods.
Gastroenteritis
The hormone ____ stimulates hunger
Ghrelin
Most abundant carbohydrate. Preferred source of energy for the blood, brain, and nervous system
Glucose
Storage form of glucose in animals. Stored in liver and muscle
Glycogen
MyPlate is split into five sections:
Grains, Fruits, Vegetable, Protein, and Dairy (oils are an important part of the diet but are not considered a food group)
areas of the body that show signs of malnutrition: (6)
Hair, skin, eyes, fingernails, tongue, and lips
A person's state of nutrition is defined as (4)
Healthy, malnourish, undernourished, or overnourished
What are the 4 leading causes of death in the US?
Heart Disease, Cancer, Diabetes, Stroke
____ (also known as indigestion or acid reflux). The lower esophageal sphincter doesn't close properly, allowing HCl from the stomach to flow into the esophagus. Chronic heartburn and stomach acid reflux are typical of ____ ____ disease
Heartburn, gastroesophageal reflux disease (GERD)
Common anthropometric measures:
Height, weight, BMI, waist-to-hip ratio, waist circumference, growth chart, body composition
Swelling of the veins of the rectum and anus
Hemorrhoids
A blood glucose level that is too low (usually below 70 mg/dl)
Hypoglycemia
Nutrients the body needs in large amounts (4). Essential nutrients the body needs in smaller amounts (2)
Macronutrients (Fat, Carb, Protein, Water) Micronutrients (Vitamins, minerals)
Least common disaccharide. Formed from digestion of starches.
Maltose
____ digestion: Breaking down food through chewing, grinding, squeezing, and moving food through the GI tract by peristalsis and segmentation ____ digestion: Breaking down food through enzymatic rxns
Mechanical, Chemical
____ assist in body processes and are essential to the structure of hard and soft tissues like bone and RBC's
Minerals
_____ is the dietary principle of consuming reasonable but not excessive amounts or foods and nutrients
Moderation
The ____ food guidance system and the ___ ___ help implement the DRI recommendations for the purpose of selecting and comparing specific foods. These resources help consumers Decide what foods to buy and help plan a varied, moderate, and balanced diet
MyPlate, Daily Values
____ is a visual depiction of the recommendations in the Dietary Guidelines for Americans, 2010. Online components provide personalized diet plans based on the latest nutrition and health recommendations from the (2)
MyPlate; Dietary Guidelines Advisory Committee Report; DRIs
Highest amount of a nutrient that is unlikely to cause harm if consumed daily. Consumption above this level increases risk of toxicity. Not all nutrients have ULs.
Tolerable Upper Intake Level (UL)
The process of moving absorbed nutrients throughout the body through the circulatory and lymph systems
Transport
Make up the majority of lipids we eat. Found in margarine, butter, oils, and animal products, Source of energy during rest and sleep, Storage form for excess energy (Adipose tissue beneath the skin and around several organs)
Triglycerides
Usually begins in childhood or early adulthood. __-__ % of diabetics. Immune system destroys ___ cells of the pancreas. No insulin produced.
Type I, 5-10, beta
A chronic inflammation of the large intestine, resulting in ulcers in the lining of the colon. tends to run in families. Afflicts both men and women, beg btwn the ages of 15 and 30
Ulcerative colitis
A sore or erosion in the lining of the lower region of the stomach or upper part of the duodenum. (more common in the duodenum than stomach) ____ ___, a bacterium, is often involved in the creation of ulcers.
Ulcers, Helicobacter pylori
____: a state of inadequate nutrition whereby a person's nutrient and/or energy needs aren't met through diet. ____: the state of consuming an excess of nutrients and/or energy ____: the long-term consequence of consuming too many or too little nutrients or energy
Undernutrition, Overnutrition, Malnutrition
What are the two sphincters in the esophagus and their function?
Upper esophageal sphincter: Allows the bolus of food to enter the esophagus Lower esophageal sphincter (LES): allows the bolus of food to enter the stomach. The LES relaxes after swallowing to allow the bolus to enter the stomach and contracts to prevent stomach contents from returning to the esophagus.
____ is the dietary principle of including a mixture of different food groups and foods within each group
Variety
Do not provide energy. Involved in numerous key functions in the body (metabolism regulation)
Vitamins and Minerals
____ is the most abundant nutrient found in foods and in the body.
Water
_____ are naturally occurring chemicals found in animal foods that have health-enhancing properties such as strong antioxidant benefits
Zoochemicals
The chemical composition of carb: lipid: Protein: Vitamin: Minerals: Water:
carb, lipid, protein, and vitamins all have carbon, hydrogen, and oxygen. Proteins have nitrogen in addition. Some vitamins contain nitrogen. Water contains hydrogen and water. Minerals contain single elements.
Animal foods do not contain any _____ by the time we consume them
carbohydrates
It must contain ____ to be organic
carbon
A genetic disorder that causes damage to the small intestine when foods containing gluten are consumed
celiac disease
Vitamins function as _____-- they help enzymes catalyze reactions in the body.
coenzymes
The Gall bladder receives bile from the liver via the ___ ____ duct. Concentrates bile. Releases bile into small intestine via ____ ____ duct.
common hepatic, common bile
Dissaccharides are formed when two monosaccharides join together through a process called ____.
condensation?
Nonessential nutrients can become essential under some circumstances. These are called _____ essential nutrients.
conditionally
Fiber helps prevent (3)
diabetes, heart disease, cancer
The small intestine consists of three segments (3). how long are they? ____ and ___ digestion take place in the small intestine. The surface of the small intestine is lined with ___, which help maximize absorption. The contact time in the small intestine is __-___ hours, depending on the food eaten
duodenum: 10 inches long jejunum: 8 ft long Ileum: 12 ft long mechanical, chemical, villi, 3-10
Water soluble vitamins (not stored in the body/need to be consumed DAILY)
eight B-complex vitamins and vitamin C
The ___ and ___ systems work together to coordinate digestion, absorption, and excretion of waste products
endocrine, nervous
Digestion is also controlled by the ___ nervous system, a meshwork of nerve fibers that innervate the GI tract, pancreas, and gallbladder.
enteric
The ___ nerves monitor stomach contractions after eating and the secretions of the cells in the GI tract.
enteric
Chemical digestion is aided by digestive ___. Regulated by ___. Completed by the time the food reaches the ____
enzymes, hormones, large intestine
Unused energy is stored predominantly as ___. Using more energy than is consumed results in fat breakdown.
fat
Without bile, can't digest ___.
fat
Nutritional genomics studies the relationship between ____, ____, and ____.
gene expression, nutrition, and health
____: Glucose is stored as glycogen in the liver and muscles. ____: triglycerides in adipose tissue
glycogenesis, lipogenesis
Each energy-yielding nutrient provides a set number of kilocalories per ____.
gram
Fruits and veggies should make up ___ of the plate
half
Chyme enters the large intestine through the ___ valve. Large intestine has 3 segments (3). Site of water, Na, K, and Cl absorption. Bacteria produce vitamin K, thiamin, riboflavin, biotin, and vitamin B12. Only (2 can be absorbed)
ileocecal, cecum, colon, rectum, vitamin K and biotin.
Minerals and water do not contain carbon and are classified as ____ compounds
inorganic
What is the role of the epiglottis
it makes sure food doesn't get into the trachea
Fluid absorption occurs in the ____
large intestine
The majority of nutrients have been absorbed when chyme enters the ____
large intestine
Carbs prevent Ketosis, an excess number of ketone bodies in the blood. Not good for ___,___, or ___
liver, brain, body
Health benefits of Soluble fiber and examples.
lowers cholesterol, lowers blood glucose, appetite control EXAMPLES: pectins, mucilages, beta-glucans
Insulin : ____ blood glucose levels Glucagon: ____ blood glucose levels
lowers, increases
Fat-soluble nutrients ar absorbed into the ____ system.
lymphatic
Nutrients are absorbed into the bloodstream or ___ system. Water soluble nutrients are absorbed into the cardiovascular system through the hepatic portal vein to the ____. Water soluble nutrients include: (3)
lymphatic, liver, carbs, amino acids, and water-soluble vitamins
Digestion begins in the ____
mouth
Foods also contain non-nutrient compounds such as (3)
nondigestible fiber, phytochemicals or zoochemicals, chemicals added by food manufacturers
insulin and glucagon are both secreted from the ____
pancreas
The same mechanisms used in the small intestine are also used in the large intestine. Water: ___ Sodium: ___
passive diffusion, active transport
Food is propelled through the GI tract by strong muscular contractions. Two primary contractions are:
peristalsis - squeezes food forward through the GI tract Segmentation: shifts food back and forth along the GI tract in the intestines and adds chemical secretions.
Phyto: Zoo:
plant, animal
Common symptoms of elevated blood sugar include (3) ____: uncontrollable thirst ____: Excessive urination ____: Strong desire to eat
polydipsia, polyuria, polyphagia
After carbs are digested to monosaccharides. Absorbed through the intestinal cell mucosa. then transported to the liver via the ____ vein. Metabolic needs direct fate of the monosaccharides.
portal
____ is impaired glucose tolerance. Fasting blood sugar between ___ mg/dl and ___mg/dl...high risk of developing diabetes and heart disease
prediabetes, 100, 126,
Nutrients that regulate body processes
protein, fat, water, vitamin, mineral. EVERYTHING EXCEPT CARBS
Americans eat too much (4). They eat too little ____.
protein, sugar, sodium, saturated fat.; fiber and some vitamins (esp A and E) and minerals (esp calcium)
The ___ sphincter is the gateway for chyme to enter the small intestine from the stomach
pyloric
Fermented fiber produces ____. (fiber is a type of carb)
short chain fatty acids
Most digestion occurs in the ___
small intestine
Plants store glucose in chains of ___
starch
Six food groups in the exchange system
starch, fruit, milk, veggies, meat, fat
There are no carb-digesting enzymes in the ____.
stomach (the acidity inactivates amylase)
The ___ mixes food with various gastric juices to chemically break it down into smaller pieces. ___ digestion occurs in the stomach as the muscles of the stomach mix, churn, and push the contents with gastric juices.
stomach, mechanical
Simple carbs are perceived as ___ than complex carbs
sweeter
Diet planning tool used to create meal plans based on the macronutrient content and total kilocalories of foods. Groups foods together based on carb, protein, and fat content. Provides specific portion sizes for each food so each food in the group provides a similar amount of kilocalories per exchange. Useful tool to control kilocalories, protein, and fat intake
the Exchange System
Hormones regulate digestion by controlling (3)
the release of gastric and pancreatic secretions, peristalsis, and enzyme activity
There is no DV for (3)
trans fat, sugar, protein
The only function of the esophagus is to ____
transport food and fluids to the stomach
Lipids include a group of compounds: (4)
triglycerides (fats), oils, phospholipids, and sterols that are insoluble in water
Overweight individuals frequently develop this form of diabetes. __-___ percent of diabetics
type 2, 90-95
The large intestine absorbs ___ and ___
water, some nutrients
is sugar and starch a carb?
yes
____ is the semiliquid, partially digested food mass that leaves the stomach and enters the small intestine
Chyme
The third leading cause of cancer death. One of the most curable cancers if detected early. Begins with polyps on the lining of the colon that are often small, benign, and can be surgically removed.
Colon cancer
Infrequent passage of dry, hardened stools. Often due to insufficient fiber or water intake.
Constipation
Similar to ulcerative colitis, but ulcers can occur throughout the GI tract. there is no known cause or cure. Treatment includes drug therapy and possibly surgery.
Crohn's disease
a medical condition in which an individual doesn't have enough insulin or is resistant to the effects of insulin, which results in a rise in blood glucose levels.
Diabetes
The passage of watery, loose stools more than three times a day. can lead to dehydration and potentially death, particularly in children and the elderly. Treated with fluid and electrolyte replacement
Diarrhea
Developed to improve nutritional quality and reduce incidence of overnutrition and its associated health problems for Americans. Nutritional goals for Americans established by scientists. Updated every five years bye the U.S. Department of Agriculture (USDA) and the Department of Health and Human Services (DHHS).
Dietary Guidelines for Americans
The most current nutrition and physical activity recommendations for good health. Designed to help individuals aged 2 and over improve the quality of diet and lower the risk of chronic disease and unhealthy conditions
Dietary Guidelines for Americans, 2010
Reference values for nutrients developed by the Food and Nutrition Board (FNB) of the Institute of Medicine
Dietary Reference Intakes (DRIs)
The process of breaking down food into individual molecules small enough to be absorbed through the intestinal wall
Digestion
Starting point for determining other values. Amount of a nutrient projected to meet the needs of 50 percent of healthy Americans by age and gender. Requirements are based on a measurement that indicates whether the individual is at risk of a deficiency.
EAR
The DRIs cover five reference values: (5)
EAR, RDA, AI, UL, AMDR
Nutrients that provide energy.
Fat, Carb, Protein
Deficiencies in vitamins and minerals cause (4)
Fatigue, Stunted Growth, Weak bones, and organ damage
Six categories of nutrients (6)
Fats (lipids) Carbohydrates Protein Vitamins Minerals Water
Most forms are nondigestible polysaccharides; provide no energy
Fiber
Intestinal gas, which needs to be released 10 t0 20 times a day. Caused by: Foods high in fiber and starch, Eating quickly, Drinking carbonated beverages, Lack of exercise, and smoking
Flatulence
Obtaining dietary intake and diet history data is an important aspect of nutrition assessment. Tools to collect dietary intake data include (3)
Food frequency questionnaires (FFQs), food records, or 24-hr dietary recalls
____ ___ ____ are graphics used to summarize guidelines to healthy eating.
Food guidance systems
How serious is celiac disease? How is the diagnosis made?
Increased risk for osteoporosis, diminished growth, seizures. Diagnosis is made with a blood test and tissue biopsy of the small intestine
Health benefits of Insoluble fiber and examples
Increases stool bulk, relieves constipation. EXAMPLES: Cellulose, lignins, some hemicelluloses
Changes in colon rhythm.those with this disorder experience an overresponse to colon stimuli, resulting in alternating patterns of diarrhea, constipation, and abdominal pain
Irritable bowel syndrome
Amount of energy required to raise the temp of 1 kg of water 1 degree Celsius
Kilocalorie (kcal) or Calorie
A major player in digestion, absorption, and transport of nutrients. Is essential in carbohydrate metabolism, produces proteins, manufactures bile salts that are used to digest fats, is the site of alcohol metabolism, removes and degrades toxins and excess hormones.
LIVER
Scientists can use diff types of studies to test a hypothesis. (3)
Lab experiment, Observation or experimental research, or epidemiological research
Disaccharide found in dairy products
Lactose
Inability to digest lactose due to low levels of the enzyme is ___ When symptoms of lactose maldigestion result in nausea, cramps, bloating, flatulence, and diarrhea
Lactose maldigestion. Lactose intolerance
Accessory organs include (4)
Liver, gallbladder, pancreas, salivary glands
