Chapter 1INFLUENCES ON FOOD CHOICESPersonal preference/ HabitEthnic heritage/ traditionSocial interactionsAvailability, convenience, economy+, - associationsEmotions= boredom, depression, stressValues – religious, environmental, politicalAdvertisementHealth benefitsThe biggest influence on food is tasteCONSEQUENCES OF BAD CHOICESMalnutrition, poor healthWeight gain6 CLASSES OF NUTRIENTSWater (hydrogen and oxygen) and Minerals (simplest nutrient) are both inorganicVitamins, Carbs, Proteins, and Lipids are organic.Macro nutrients- carbs, proteins and lipids- body needs in big amountsMicro nutrients- vitamins and minerals- body needs in small amountsEssential Nutrients- food must supply. 40 known essential nutrientsENGERY YIELDINGUsing nutrients for energyMetabolismProvides kcals- carbs and proteins 4, fats 9Alcohol is not a nutrient but gives off 7 kcals of engeryVitamins13 organicMinerals and WaterDon’t yield energy16 essential mineralsIndestructibleWater needed in everythingSCIENTIFIC RESEARCHCorrelation- only shows associationResearch designsExperimental studies-clinical trial, lab-based animal/in vitro studiesEpidemiological studiesCross-sectional studiesCase-control studiesCohort studiesSample sizeDouble-blind experimentsPlacebosPeer review research- research has validity, research must be replicated before being accepted as valid.DIETARY REFERENCES INTAKES (DRI’S)EAR- estimated average requirementsAvg. amount satisfactory for half of the populationRDA- recommended dietary allowancesRecommendations to meet the needs of MOST healthy people (about 98% of the population)AI- Adequate IntakeInsufficient scientific evidenceValue set instead of RDAExpected to exceed avg. requirementsUL- tolerable upper intake levelsProtects against overconsumption, point where nutrient becomes toxicEER- Estimated energy requirementAvg. dietary energy intake to maintain energy balance (healthy body weight and physical activity)No upper levelAMDR- Acceptable Macronutrient Distribution RangesComposition of a diet that provides adequate energy and nutrients and reduces risk of chronic diseaseRanges10-35% kcals from protein20-35% kcals from fat45-65% from carbsNUTRITION PROFESSIONALSRDDTRCHAPTER 2PRINCIPLES OF A HEALTHY DIETAdequacy-Enough energy/nutrients to meet needs of healthy peopleBalance- consuming enough but not too much of each foodKcal Control- energy in=energy out, high nutrient densityNutrient denseModeration- food selections-> low in fat/sugarVariety- among and within food groupsDIETARY GUIDELINES OF AMERICANS (DGA)Help people choose an overall healthy dietUpdated every 5 yearsMeant for Americans ages 2 and overUSDA FOOD PATTERNSProminent nutrientsNutrient dense choicesDiscretionary kcal= Kcals supplied vs. kcals neededFOOD GROUPSFruitsVeggiesGrainsProtein foodsMilk/ milk productsFOOD LABELSAppear on all processed foods except: food/bev. Contributing few nutrients or foods produced by small companiesRequirementsIngredient listDescending in order of predominance by weightServing sizeNutrition FactsQuantities and daily valuesRequired infoTotal food energy, food energy from fatTotal fat; sat. fat, trans fat, cholesterolSodiumTotal carbs; dietary fiber, sugarsProteinVitamins A and C; iron; calciumDaily valuesCLAIMSNutrient-characterize amount of nutrients in food- FDA approvedHealth-characterize relationship btwn nutrients in food and disease FDA approvalStructure-function- no FDA approval. Characterize nutrient with role on the body (ex. Promotes healthy heart)VEGETARIAN DIETPart vegetarian- flexitariarnsMust watch B12 and iron levels.Have lower rated in obesity, diabetes, hypertension, heart disease, cancer and other.CHAPTER 3SEGMENTS OF THE GI TRACTProcess: mouth- esophagus-stomach-small intestine- large intestine- rectum- anusMouthMastication- chewing/ swallowingSwallowed food passes through pharynxEpiglottis closes off airwayAfter food has been chewed and swallowed- bolusEsophagusUpper esophageal sphincter- opens during swallowingLower esophageal sphincter- at the entrance to the stomach, closes behind bolus so it doesn’t come backStomachRetains bolus for awhile then transfers it to its lower portionChyme released through pyloric sphincter (opens into small intestine and closes behind chymeSmall IntestineTravels through 3 segments of small intestine- duodenum, jejunum, and ileumLarge intestineRemaining contents arrive at ileoceccal valueAs contents pass to the rectum, the colon with draws waterAbsorption TechniquesSimple diffusion- cross into intestines freelyFacilitated diffusion- need specific carrier to transport them from one side of cell membrane to anotherActive transport- move against a concentration gradient (requires energy)ANATOMY OF THE DIGESTIVE SYSTEMCrypts- tubular glands that lies btwn intestinal villi; secretes intestinal juices into small intestineGoblet cells- cells of the GI tract, scretes mucusVilli- fingerlike projections from folds of small intestine, select and regulate nutrients absorbedMicrovilli- hair like projections on each cell of every villi, traps nutrient participates and transports them into the cellsGI/ DIGESTIVE PROBLEMSCeliac DiseaseDamages lining of small intestine: nutrients cant be fully absorbed—can lead to nutrient deficienciesCan be confused with many other diseasesNeed blood test to diagnoseOnly treatment is a gluten free dietConstipationCauses- lifestyle, medicationsPrevention- fiber and water, physical activity etc.UlcersPeptic ulcers-> gastric and duodenalCauses: bacterial infection, anti- inflammatory drugs, excessive gastric acid secretionGastro Esophageal Reflux (GERD)Causes- diet and what you eat, everyone’s triggers are differentPrevention- take meds or figure out your triggers and stop ingesting themChapter 4CARBOHYDRATESDefinition- energy component of diet , Provides 4 kcals/g, AMDR- 45-65%Food sources- any foodStructure of Carbs.- composed of C H and O. Most have a ratios of 1 carbon molecule to one water moleculeDIETARY CARB FAMILYMonosaccharide- most basic unit of carbsAll have same # and kinds of atoms, just in different orderSingle sugarsGlucose (blood sugar)Fructose ( fruit sugar)Galactose (found rarely)Disaccharide- Pairs of monosaccharides linked togetherMaltose (glucose + glucose)(produced when starch break down)Sucrose (glucose + fructose)Lactose (glucose + galactose)Polysaccharide- Contain many glucose units and in some cases monosaccharides strung togetherGlycogenStarchesFibers- soluble and insoluble(promotes