NUTR 1030 1st Edition Lecture 13Outline of Last Lecture I. Understand the recommended protein intakesII. Understand the function of RDA for proteinIII. Identify sources of proteinIV. Recognize complete and incomplete proteinsV. Know dietary protein considerationsVI. Understand the benefits/issues with plant proteinsVII. Recognize health concerns related to low/high protein intakeOutline of Current Lecture I. Understand food protein allergies and their common sourcesII. Recognize the sources of alcohol and the calories it providesIII. Understand serving sizes of alcoholic beveragesIV. Know the difference between moderate and binge drinkingV. Know how alcohol is producedVI. Understand the process of alcohol absorption and transportCurrent LectureFood Protein Allergies:- Food proteins (allergens) cause an immune response, creating an allergic response- lgE mediated- anaphylaxisFood Allergens:These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.- 6 classes/groups of food account for 90% of food allergies Peanuts, tree nuts Milk products Soy products Wheat products Eggs Fish, shellfish- In 2007, approx. 3 million children under 18 were reported to have a food/digestive allergy- Food allergies appear to be increasing in prevalence Sources of Alcohol:- Beer, wine, distilled spirits, liqueurs, cordials and hard cider- Vary in alcohol and caloric content- Standard drink provides 15 g. of alcoholMixed drink: 1.5 fl. Oz. of 80-proof liquorWine: 15 fl. Oz.Beer: 12 fl. Oz. Calories and “Moderate” Drinking:- Alcohol contains 7 kcal/g- Moderate intake- ~1 drink/day for women, ~2 drinks/day for men12 oz. beer: 150 calories~ calories from both alcohol and carbs5 oz. wine: 100 calories1.5 oz. spirits: 100 calories~ depends on what the liquor is mixed withHow is Alcohol Produced?- Fermentation (beer,wine) Yeast consumes CHO (from grains/grapes) and converts them to alcohol and carbon dioxide - Distillation (“hard” liquor) Separates the alcohol out of the fermented productAlcohol Absorption and Transport:- Alcohol is absorbed throughout the GI tract by simple diffusion 20% in the stomach, 80% in the small intestine (duodenum and jejunum)- Rate of absorption depends on co-ingestion with food- Readily dispersed throughout the body Ethanol is soluble in water Moves through cell membranes and damages cell proteinsAlcohol Metabolism:- Liver is the main site for alcohol metabolism- Alcohol dehydrogenase is the enzyme required for alcohol metabolism- Rate of alcohol metabolism Average 5-7g/hour (1/2 drink) can be fully metabolized by alcohol dehydrogenase Blood alcohol levels rise when the limit for metabolism by alcohol dehydrogenase is exceededAlcohol Dehydrogenase Pathway:- Ethanol is converted in two steps to acetyl-CoA, which can be used as an immediate energy source or can be used for fatty acid synthesisAlcohol Metabolic Pathways:- Low to moderate intakes- alcohol dehydrogenase pathway- Moderate to excessive intakes Microsomal ethanol oxidizing system (MEOS) Becomes more active with increasing intake (“tolerance”) Also metabolizes drugs (may lead to interaction/toxicity)- Catalase pathway- minor contribution- 2-10% is left unmetabolized by these pathways- excreted lungs, urine, sweatBlood Alcohol Concentrations:- When rate of consumption exceeds metabolic capacity, blood alcohol levels rise and intoxication symptoms appear as brain is exposed to alcoholBinge Drinking & Alcohol Poisoning:- When blood alcohol rises high enough, the result is acute alcohol toxicity = poisoning- Binge drinking (5 drinks/occasion for males, 4 drinks/occasion