Nutrition Final Exam Review Ch 1 12 12 2012 Nutrition is the science that studies food and how food nourishes our bodies and influences our health It identifies the processes by which we consume digest metabolize and store nutrients in foods and how these nutrients affect our bodies Organic nutrients contain oxygen carbohydrates lipids fats proteins and vitamins Inorganic nutrients do not contain carbon water and minerals Macronutrients are nutrients that the body requires in relatively large amounts to support normal function and health Carbohydrates lipids fats and proteins Micronutrients are nutrients that are needed in relatively small amounts to support normal health and body functions Vitamins and minerals Fat soluble vitamins are vitamins that are soluble in fat and stored in the human body Toxicity can result from consuming excess amounts that Water soluble vitamins are soluble in water and are not stored in the body Excess is excreted in urine Toxicity can occur as a result of vitamin accumulate in the body A D E and K supplementation C B vitamins Carbohydrates 4kcal g are the primary source of fuel for the body particularly neurologic functioning and exercise Lipids Fats 9kcal g include triglycerides phospholipids and sterols They are an important source of energy during low intensity exercise Proteins 4kcal g supports tissue growth repair and maintenance NOT a primary energy source DRI Dietary Reference Intake is a set of reference values aimed at preventing and reducing the risk of chronic disease and promoting optimal health For HEALTHY PEOPLE ONLY Nutrition Final Exam Review Ch 2 12 12 2012 The U S Food and Drug Administration FDA regulates food labels The Dietary Guidelines for Americans are a set of principles developed by the USDA to help design a healthful diet and lifestyle Guidelines include Adequate nutrients within calorie needs o Consume a variety of nutrient dense foods and beverages within and among the basic food groups while choosing foods that are limited in saturated and trans fats cholesterol and added sugars Weight Management o Being overweight or obese increases risk for chronic diseases Maintain body weight by balancing calories from food and beverages with calories expended Physical activity o Engage in regular physical activity and reduce sedentary activities to promote health psychological well being and a healthful body weight Includes cardio stretching and resistance exercises at least 30 minutes a day Food groups to encourage o Eat a variety of fruits and vegetables 3 or more ounces of whole grain foods and 3 cups per day of low fat milk or the equivalent Carbohydrates o Choose fiber rich fruits vegetables and whole grains beverages with little added sugar 45 65 of total energy o Consume less than 10 calories from saturated fats and less than 300mg day of cholesterol trans fat intake should be as low as possible 20 35 of total energy intake with most fats coming from fish omega 3 6 nuts and vegetable oil Fats Proteins o Choose lean meats and poultry When cooking bake broil or grill and vary protein routine 10 35 energy intake Sodium and Potassium o Excessive potassium consumption linked to healthy blood pressure excess sodium intake is linked to high blood pressure o Consume less than 2 300 mg of sodium choose foods with little salt and consume potassium rich foods such as fruits and vegetables Alcohol o Does not provide any nutrients no more than 1 drink per women and 2 for men MyPyramid and MyPlate are intended to help Americans Eat in moderation eat a variety of foods consume the right proportion of each recommended food group personalize eating plan increase physical activity and set goals for gradual lifestyle improvement Nutrition Final Exam Review Ch 3 12 12 2012 Hunger is the physiological drive for food is nonspecific Appetite is a psychological desire to consume specific foods it is aroused by environmental cues that stimulate our senses Gastric juice is composed of hydrochloric acid gastric lipase and intrinsic factor proteins Hydrochloric acid HCL denatures proteins and activates pepsin It also converts pepsinogen to pepsin for further breakdown of Gastric lipase is an enzyme that digests fat lipid digestion Intrinsic factor is a protein that is critical to the absorption of vitamin B12 It is secreted by parietal cells Chyme is a semifluid mass consisting of partially digested food water and gastric juices It helps facilitate chemical digestion in the stomach Mucus is the layer in the stomach lining that protects the stomach from the acid in gastric juices Bicarbonate also assists in protecting stomach lining and neutralizes acid near the surface of the stomach s lining Digestive enzymes and hormones Salivary amylase mouth digests carbohydrates Lingual lipase mouth and activated in the stomach digests lipids Pancreatic lipase co lipase small intestine digests lipids Gastrin produced in stomach o Stimulates secretion of HCL and pepsinogen o Stimulates gastric motility o Promotes proliferation of gastric mucosal cells Cholecystokinin CCK small intestine o Pancreas Stimulates secretion of pancreatic digestive o Stomach Slows gastric emptying o Gallbladder Stimulates gallbladder contraction to release enzymes bile Ghrelin hormone that regulates hunger and appetite also YY or PYY and beta endorphins Leptin hormone that regulates satiety also serotonin and CCK Three accessory organs are Gallbladder stores that bile produced by the liver CCK signals the release of the bile bile emulsifies the lipids Pancreas manufactures holds and secretes digestive enzymes stores enzymes in the inactive form located behind the stomach Liver synthesizes chemicals like bile for metabolism receives the products of digestion via the portal vein releases glucose from glycogen stores stores vitamins manufactures blood proteins and filters the blood Nutrition Final Exam Review Ch 4 12 12 2012 Glycogen is stored in the liver and muscles Muscle glycogen storage of 120g provides energy to the muscles especially during intense exercise Liver glycogen storage of 70g between meals our bodies draw on liver glycogen to maintain blood glucose levels and support the needs of our cells Hormones involved in blood glucose regulation Insulin beta cells decrease blood glucose which increases glycogenesis Glucagon alpha cells increase blood glucose catabolic Epinephrine increases glycogenolysis glycolysis Norepinephrine increases blood glucose Cortisol increases
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