NutriSci 10 Midterm 1 Review 1 What will be on the midterm a Nutrient Guidelines to Lipids b 50 multiple choice questions each question only has one correct answer c Bring Student I D 2 Use the Exam Review Guide a It ll be a reference to go through important concepts 3 Nutrition Guidelines Tools a Macronutrients v Micronutrients i Macro 1 We need in a large amount 2 Generate Energy except water 3 Ex Water Carbohydrates Fat some fatty acids Protein some amino acids a AMDR i Carbs 45 65 ii Protein 10 35 iii Fat 20 35 ii Micronutrients 1 We need in a small amount 2 Ex Vitamins Minerals b What is i Estimated Average Requirement EAR 1 Average daily intake level that meets needs for 50 of healthy people in a given population ii Recommended Dietary Allowance RDA 1 Average daily intake that meets needs for 97 98 of healthy people in a given population iii NOTE You want to find a table use your age and gender EAR RDA gender age specific iv Adequate Intake AI 1 An index used when there is insufficient evidence to set an EAR thus no RDA can be established v Tolerable Upper Intake Level UL 1 Highest level of nutrient intake that likely does not pose a risk of adverse effects for a given population vi Acceptable Macronutrient Distribution Range AMDR 1 Range intake for energy yields nutrients vii Empty Calories 1 Solid fats and or added sugars in food They add calories to the food but few or no nutrients empty of nutrients viii Nutrient Density 1 A tool to assess the nutritional quality of an individual food 2 A food is said to be nutrient dense if it provides a greater contribution to your nutrient need than your calorie need c Energy i Our cells use ATP as energy for metabolic processes d Nutrition Labels and Daily Values i Look this up in the textbook e Dietary Guidelines for Americans i Increase intake of fruits veggies potassium fiber ii Recommended to decrease intake trans fat solid fat sodium iii Maintain your body weight f My Plate i Half of the plate should be fruits veggies ii Other half should be protein grains iii One cup of dairy 4 Digestion a To digest the food we need different components to participate i Muscle Action push food forward peristolysis ii Enzymes iii Secretion bile bicarbonate b Organs starting form eating REVIEW DIAGRAM SECTION EXERCISE 2 i Piece in our mouth mixed with saliva from salvatory glands 1 Amylase starch and carbs ii Bolus in throat iii Stomach HRML Pepsinogen pepsin Gastric Lipase iv Mixture of bolus gastric secretion chyme v Small intestine digest absorb food 1 Duodenum 2 Jejundum 3 Ileum 4 Brush border digestive enzymes 5 Villi and Microvilli help you secrete digestive enzymes a Increase surface area for absorption vi Liver produces bile 1 Bile emulsifies lipids vii Gallbladder store and release bile into small intestine viii Pancreas Sodium Bicarbonate enzymes to help you digest micronutrients pancreatic amylase pancreatic enzymes ix Accessory Organs Gallbladder Salvatory glands Liver Pancreas x LOOK AT SLIDES 1 No carb digestion in stomach 2 Single sugars absorbed into blood stream portal vein pushes everything to liver a Liver helps detoxify substance important everything goes to portal vein 3 If you eat simple sugar mono or disac a Mouth stomach small intestine b Di use brush border enzymes 4 Digest protein in stomach a Pepsin i Make into polypeptide b Acid i Denature protein 5 Fat a Begins digestion in stomach gastic lipase b Enters small intestine c Bile emulsifies lipid d Enzymes help digest fat make them into single unit e Long chain fatty acid Absorbed into LYMPH vessel i Lymph connected with blood system ii It ll go into your blood c Appetite v Hunger i Appetite Psychological desire eat a food type ii Hunger Eat any food you can find d Digestion Process for Macronutrients i Gut Bacteria 1 Microbiome a Original microbiome from mother developes into what we have now b Beneficial i Digest fiber ii Produce good nutrients vitamin K iii Produce another nutrient short train fatty acids 5 Carbohydrates a Can t digest beta bond digestible form is alpha bond b Glucose stored as glycogen in liver c Carbohydrates C H O i Simple carbs 1 Monosaccharides a Glucose b Fructuse c Galactose 2 Disaccharides a Lactose i Beta Bond b Maltose c Sucrose d e f g h ii Complex 1 Oligosaccharides 3 10 sugar units a Raffinose and Stachyose 2 Polysaccharides many glucose molecules a Starch glycogen and fiber b Starch i Storage form of glucose in plants c Glycogen i Storage form of glucose in animals d Fiber i Supports structures of leaves stems and plants What is a whole grain i Ban Germ and Endosperm ii All of them have vitamins iii Bran and Germ have fibers iv Most of endosperm is starch Refined v Enriched v Fortified i Raw 1 Vitamin A Vitamin C Vitamin E End Product Vitamin A refined End Produce Vitamin A Vitamin C enriched add what isn t there Vit A Vit C Vit D fortified ii Food vit A C food vita A food vita A B Fortified 1 Refined iii Food Vit A C 0 food vita A C D Fortified Gluten Related Disorder i Celiac Disease 1 If you eat gluten it will damage the small intestine in your body 2 No way to cure it you just want to eliminate gluten AMDR and caloric calculation REVIEW Health benefits of fiber i Gut motility ii Don t want to eat other food iii Maintain blood glucose level iv Decrease LDL increase HDL 6 Lipids a Structure i Triglyceride 1 Store energy 2 Protect Insulate body 3 Increase Support absorption ii Phospholipid 1 Maintain structure of cell membrane 2 Bile Maintaining iii Sterol b Mediterranean i High fruit veggies exercise ii Then Fish and Seafood iii Poultry Eggs Cheese and Yogurt c Saturation i No double bond ii One MUFA iii More than one PUFA d Omega 3 and 6 essential fatty acids i PUFA e Trans double bond same direction f Cis different direction g Look up Lipoproteins h