1) Define nutrition-substance the body takes in and assimilates that enables it to grow2) Essential cannot make must be obtained thru food supplements omega 3 iron3) vs non essential nutrients4) Q compoments of food indispensible to bodys functioning 5) The 6 types of nutrientsa) Phytochermicals are not nutrientsb) Alcohol is not a nutrient but provides calories6) Carbs protein and fat provide caloriesa) Carbs and protein 4 cals per gram, fat 9 cals per gram7) History of nutritional problemsa) Used to be more deficit, now there’s an excess (type 2 diabetes)8) Most chronic problems today are multifactor nutrition diseasesa) Diet is one factor, other reasons are9) Reasons for nutrition deficiencies a) Poor intake, high needs, extreme loss10) To assess someones nutritional statusa) Anthropometrics - height, weight body fat %b) Biochemical (blood levels, glucose)c) Clinical examsd) Dietary intake11) ChooseMyPlate guidelinesa) Plate format, half fruits and veggies, ¼ grain ¼ proteinb) Used to be a pyramidc) Pros, interactive, individualized diet plan, measurable amountsd) Cons, left off exercise on plate, must have internet12) What is a serving size?a) Grain and meat servings are in ouncesi) 1 egg is an ounce of meatb) What dairy vegetable and fruit are in cups13) Nutrient densitya) Is this food nutrient dense of empty cals?i) Cal vs nutrient contentii) Nutrient dense has little cal but lot of nutrient, carrot or appleiii) Empty cal are vice versa, candy bar 14) Energy density **a) Calories per weight of foodb) Carrots can eat a lot of, little amount of calories, energyc) Lot of water and fiber, low energy density (fruit)d) High energy density have a lot of sugar and fat, bacon donut mayo CH 2 - gastrointestinal track15) Organs of gi track**16) Functions of the organsa) Mouthb) Esophagusc) Stomachd) Small instestinee) Large intestinef) Accessory organs - liver, gallbladder, pancreasg) No need to identify visuallyh) Digestion is physical and chemicali) Physical digestion, chewing, stomach mixing and churningii) Schpinters are control gate, can open and closeiii) Gastroesophogial schpinter - prevents things from going wrong way, dont want to burniv) Piloric - at top of small intestine, control stomach content to move into small intestine slowlyv) Stomach is size of small footballvi) Chemincal digestion is stomach producing acid, pH of stomach changingvii) Necessary for protein digestionCH 3 - 17) Hormones p 14, main actiona) Gastrinb) Ppkc) Phetin18) Absorption mostly occurs in small intestine bc very long, finger like surface areaa) Movement of material from small intestine, not inside body, into blood systemb) Types of absorptioni) Passive doesn’t use energy, active doesii) Some nutrients are absorbed w and w/out energy19) Disorders a) What goes wrong along digestive trackb) Treatment20) Carbsa) Types simplei) Mono saturide, no absorption, can be absordsii) Disaturides, two bonds together, must be digested, where digestediii) Sucrase, malcrase, lactase three enzymes - where secreted? Small intestineiv) To sucrose malcrose and lactose, also pancreasb) Polysacorides are largest carb, branch shape21) Digestion of carbsa) Chemical release occurs in mouth, saliva to briefly chemically digest p 28b) Amolase secreted in mouth with help initiate carb digetsionc) Pancreas secretes more amolase into small intestine22) Goal of digestion, 3 things absorbed are monosacarides thru small intestinea) Go to liver, turns to glucoseb) For digestion, mouth pancreas and small intestine all secreting enzymes23) Function of glucose - provide w energy24) Glycogen (carb storage facility) store glucose, in liver and muscle 25) We have a days worth, bulky, cant store a lot26) If not enough carbohydrates, a) Increase blood glucose levels from glycogen storesb) Goes to muscle and proteinc) Gets energy from fats storesd) Break down fat w/o carbs, ketones get producede) Normal blood glucose is 80-10027) Insulin and glucogon balance blood glucose levelsa) Insulin for high level, just ate, glucogon for low level havent eaten for a while28) Type 1 diabetes, stop producing insulin, high glucose levels, forces body to break down fat--ketone formationa) Treatment - insulin shots or pumpb) Type 2 - weight gain or obesity, body makes insulin but doesnt respond to it i) Treatment- weight loss exercise and dietii) Symptoms of diabetes **(1) Weight loss hunger thirst increased urination(2) Gastational diabetes leads to pregnancy29) Health effects of sugar - most sugar from sweetened beveragesa) Alternative sweeteners 30) Fiber - get from and health benefitsa) Soluble and insolublei) How much do we need? P 3931) General recs for carbs 32) Type of fat - mono, poly, etc/a) Cholestrol first type of fat, anything from animal, eggs dairy seafood meati) Can make cholestrol from bodyii) Functions - what does it do why do we needb) Triglycerides - most of fat we eat fromi) Has 3 fatty acids attached - all sorts of properiesii) Phospholipids 2 fatty acids and 1 phosphate group(1) Emulsifier, like water and like fat(2) Phosphate group likes water lipid likes fatiii) Saturated fat has no double bonds between carboniv) Most likely to be solid, and from animal, exception of coconut and palm kernel oildv) Unsaturated fats are liquid healthier double bonds p 45(1) Mono - olive canola nuts olives one double bond(2) and poly more than one double bond(a) Omega 6 double bond on 6th carbon veg oil and meats and omega 3 fish salmon(b) Omega 3 produces esosanoid helps inflammation blood clotting or blood pressure, diminishes risk of heart diseasevi) Transfats - produced by hydrogenation, to solidify and make last longervii) Digestion of fats, need bile from gallbladder east fat enters small intestinemade by liver released by gallbladder, pulls it into digestive juicesviii) Lypace digestive enzyme, tri glyc into mono nd 3 fatty , back into triglycix) Transports fat around bodyc) Lipoprotein disguises and moves fat around bodyd) LVL and HVL are fattransporterse) Risk factors for heart diseasef) Dietary factorreduce cardiovasc **** numbersg) Fat subs - fat free not cal free33) Gallbladder stores bile34) Absorption can occur throug active passive diffuse and passive 35) Amylase is starch digesting enzyme36) Saccharin is completely artificial can cause cancer splenda37) Reccomendation for daily fiber intake is 25-35 grams per day38) People with EKU can never have saccharin39) Phospholipids have 2 fatty acids and glycerol backbone and