Final Exam Study Guide Lectures 1-24CH1• Nutrients: A substance in food that provides energy and structure to the body, and regulates body processes. • Calories: Unit by which energy is measured. Food energy is measured in Calories or kilocalories. (1000 calories= 1 kcals)• Fortified foods: Foods, in which one or more essential nutrients have been added.• Milk- vitamin D, Flour and bread- iron, B Vitamins, salt- iodine • (ONLY ONES REGULATED)• Phytochemicals –are found in plant-based foods: fruits, vegetables, grains, and beans.• Functional Foods: • Provide health benefits and disease preventing properties beyond basic nutritional functions. Nutrition is a science that is constantly evolving. As new scientific information about nutrition and health are discovered and verified, new nutritional principles and recommendations develop.  These nutrition principles and recommendations are based on information derived from a scientific process or method. Epidemiology:• Observational studies• Studies populations • Disease trends and patterns• Does not prove cause and effect  Clinical- intervention trials:• Done in humans (control group and experimental group) • A variable is changed btw groups of people • Compares one group receiving a treatment to another group that is not. Laboratory experiments• Animal studies• Biochemical/biological studies• Very controlled• The Dietary Reference Intakes (DRIs)  Nutrients Needs (numbers)• The Dietary Guidelines for Americans NUTR 202 1nd Edition Broad Dietary Advice (mostly for professionals)• MyPlate Help you implement DRIs and DGA (mostly for the population)• The Nutrition Facts  Contain the Daily Values, & can help you decide which foods to buy.DRIs: Recommendations for the amount of energy, nutrients, and other food components for Healthy PersonsAppropriate for people of different gender/ stages of life Estimated Average Requirement (EAR): Average amount of a nutrient known to meet the needs of individuals in population Meets the needs of ~50% of a population Used to assess adequacy of populations Recommended Dietary Allowance (RDA): Based on the EAR, but set higher Average amount of a nutrient that meets the needs of nearly all individuals (97-98%) of same age and sex Adequate Intake (AI): If insufficient scientific data to determine EAR and RDA Next best estimate of amount of nutrient needed to maintain good health Tolerable Upper Intake Level (UL): Highest amount of nutrient that is unlikely to cause harm if consumed daily Consuming amount higher than the UL daily may cause toxicity Estimated Energy Requirements (EERs):  Definition: Average energy intake values predicted to maintain weight in healthy individuals The formula to calculate one’s EER takes into account an individual’s: age  gender weight height level of physical activity  Acceptable Macronutrient Distribution Ranges (AMDR): Definition: Proportion of total kcals that should come from carbohydrate, protein, and fat.  Recommended ranges of intakes for energy-yielding nutrients:• Lists contents in order from most abundant to least abundant based on weight ***• Required for foods with more than one ingredient.• Helpful for people with allergies or who are avoiding certain ingredients (for example, animal products)• HEALTHY: low in the bad stuff but 10% A, C, Fe, Ca, Protein or Fiber • FRESH: raw, never frozen or heated, no preservatives• HIGH SOURCE: 20% or more of % Daily Value• a.k.a. High, Rich, Excellent Source• GOOD SOURCE: 10%-19% Daily Value• MORE: at least 10% of %D.V., a.k.a. Fortified, Enriched, AddedCH3 DigestionWe ingest food so its digested into small particles à absorbed and the food we don’t absorb will be eliminated.What is process of how food is in your body? THROUGH ABSORBTION. Digestion occurs in the Gastrointestinal Tract (GI):• GI Tract Path:• Long tube: Mouth → pharynx → esophagus → sphincter →stomach →sphincter→ small intestine →sphincter→ large intestine → rectum → anus Digestion is Mechanical and Chemical:• Mechanical Digestion:• Breakdown of food into smaller pieces through chewing and/or moving it through the GI tract through peristalsis.• Chemical Digestion:• Breakdown of the large molecules of food into smaller/absorbable molecules.• It involves digestive juices and enzymes!****Digestion allows us to Absorb Nutrients from Foods (small intestine)Chemical: Mucus is secreted from mucosal cells lining the digestive tract.• Moistens, lubricates, and protects. Enzymes speed up reactions. • In the dig. tract, they help breakdown larger molecules into smaller ones. Hormones: chemicals secreted from cells which travel through the bloodstream to signal cells in another part of the body.Mechanical Peristalsis:• Muscular contractions in a wavelike manner that moves food through the GI tract and mixes it with the enzymes/juices. Food passes thru lumen. Layer around lumen in mucosa – rel. mucus and gastric à HCl acid. Surrounding nerves,capillaries  Muscularis: 2 layers of muscles one longitudinal one diagonal produce peristalsis  In stomach has three layers (+ circular) MUCOSA is CLOSEST TO LUMEN. Gastrointestinal tract: The GI tract is a series of hollow organs joined in a tube from the mouth to the anus.• Food passes through the digestive tract. Accessory organs: include the salivary glands, liver, gall bladder, and pancreas. • Food does not pass through these organs.• Lumen: is the inside part of the digestive tract, which still is considered “technically outside” the body. • Liver makes bile and gallbladder stores it. • Pancreas, once food in SI, it will rel. pancreatic juice with enzymes.Ingestion:Food enters the GI tract (not inside the body) via the mouth• Mechanical and chemical digestion begins.• Saliva • Secreted from salivary glands after the sight, smell, or presence of food. • Contains lubricants, enzymes and other substances• Teeth-Chewing• Break down food particles.• Tongue • Helps mix food and aids chewing. • Bolus formed Pharynx Responsible of swallowing. Part of the digestive system and respiratory systemEpiglottis: small flap which blocks food from entering wind pipe during swallowing  Esophagus Muscular tube that propels food into the stomach