Nutrition Notes Exam 1 02 18 2013 Nutrients Fuel Building material Help maintain and repair body parts Support growth Function as biochemical regulators 6 Major Categories o Carbohydrate Starches Sugars and Fibers Provide energy 4 kcal o Fat Lipids Provide energy Regulate body processes 9 kcal o Protein Made from Amino Acids Provide energy Regulate body processes Serve as building material 4 kcal o Vitamins water soluble fat soluble Regulate body processes o Minerals major or trace Serve as building material Regulate body processes o Water Most vital Regulate body processes Essential Body cannot make them so they must be consumed Hunger Physiological feeling most experience as growling stomach lightheadedness mood change Satiety The feeling of fullness or satisfaction conveyed by a food or meal Phytochemicals Give foods the flavors texture color and may contribute some special health benefits o Food high in these functional foods Kcal the amount of energy necessary to change 1 liter of water 1 C Module 2 DRI s 02 18 2013 Four categories of nutritional recommendations for residences of north America called the Dietary Reference Intakes Composed of o EARs estimated average requirement 50 o RDAs recommended dietary allowances 98 o AI Adequate intake not enough data for EAR o ESADDI Estimated safe and adequate daily dietary intake o ULs Tolerable upper intake levels highest safe amount of a replaced with AI nutrient Nutrient Density The nutrient content of a food in relation to its energy content FDA Government agency with label oversight Epidemiology Study of disease frequency and distribution in the world Module 3 Portal Vein 02 18 2013 As blood passes through the digestive tract it picks up water soluble nutrients for delivery through this vein Portal vein nutrients go directly to the liver water soluble and others lymphatic get there with enough laps around the body o Nutrients include glucose fructose and galactose o Amino acids and some free fatty acids Lacteal and fat soluble nutrients Monoglycerides free fatty acids cholesterol Enter the body by way of the lymph A D E and K vitamins are all fat soluble Small Intestine Highly wrinkled surface covered with tiny fingers villi o Villi contain the cells that actually absorb Forms of absorption o Passive absorption o Facilitated absorption o Active absorption o Phagocytosis and Pinocytosis Chyme moved through the small intestine by peristaltic waves so Digestive Enzymes are produced mostly in the small intestine and the pancreas Mucous in the stomach and all over the digestive tract is to protect it from the acidic contents protect it from digesting itself because the pH is 1 5 Sphincters Lower esophageal Pyloric Anal Ileocecal Epiglottis Bile Peristalsis Enzymes A flap like structure on top of the larynx During swallowing it covers the entrance to the windpipe Produced by the liver stored in the gallbladder delivered to the small intestine by way of a tube called the bile duct Takes fat and allows it to be suspended in water emulsification Cellular eating The ability of some cells to engulf large particles and digest them A protein catalyst that speeds up the rate of a chemical reaction Not altered by reaction Villi nutrients Chromosomes GERD LES Protrude from surface of small intestine and hold cells that absorb Hold the cell s hereditary material and DNA which directs nearly every function of the body Gastro esophageal reflux disease Stomach acid flows up into esophagus because of a failure in the Module 4 02 18 2013 Simple Sugars Monosaccharides o Glucose primary energy Demanded by brain for food o Fructose Sweetener o Galactose forms Lactose Disaccharides o Sucrose Table Sugar o Lactose Milk and Milk Products o Maltose Plant Food Undigested sugars are food for resident bacteria Hyperglycemia Hypoglycemia High blood glucose concentrations Solved by insulin High blood insulin concentrations Solved with glucose and fiber Amylase Salivary breaks starch apart in the mouth and releases a few maltose units Pancreatic travels to the small intestine by the pancreatic duct and attacks the starch so that it is hydrolyzed into maltose Glycogen Storage form of glucose in the muscles and liver so we can go without food between meals Fiber and Carb Recommendations Fiber 25 for women 38 for men o No more than 50 60 o Not consuming enough can cause diverticulitis which can cause cancer Carbs no more than 25 of Cal o No less than 50g per day Lactose Intolerance Diarrhea gas and cramps Caused by lactase deficiency Module 5 02 18 2013 Fat appears in foods as triglycerides and components Attacks emulsified fat particles and changes them into monoglycerides and free fatty acids so they can be absorbed Special carriers of long chain lipids Consist of water insoluble lipids cholesterol and triglycerides Chylomicron o Delivers dietary lipids to body cells o Deliver lipids produced in liver to the body cells Pancreatic Lipase Lipoproteins VLDL LDL HDL o Deliver cholesterol that has been produced by body to various tissues and organs o Remove and destroy cholesterol from the body Cholesterol should be kept to 300 mg or less daily Saturated fats are solid and unsaturated fats are liquid Saturated fats have single bonds and monounsaturated fats have one double bond Long chain fat molecules rely on chylomicrons to carry them into absorbtion Liver is the main regulator of blood cholesterol Hydrogenation bonds The process of saturating a fat by adding hydrogen to create single Creats trans fats fats which increase LDL levels in the blood Olive oil contains abundant monounsaturated fatty acid Module 6 02 18 2013 Complete and Incomplete Protein Complete contains all nine essential amino acids Incomplete Needs complementary foods to complete the proteins which it lacks Essential Amino Acids Nonessential Peptide Bond Edema Amino acids the body cannot synthesize in sufficient amounts Amino acids the body can synthesize in sufficient amounts The bond found only between amino acids several create a polypeptide chain Low blood proteins would allow fluid to accumulate in the extremities where hydrostatic pressure pushes fluid out and there are not enough proteins to pull the fluid back in Due to a plentiful supply of blood proteins Positive vs Negative Protein Balance Positive we are taking in more protein than we are losing o Body is growing changing or healing Negative losing more protein than gaining o Protein intake is inadequate o Injuries infections and
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