Exam 1 Study Guide 5 Types of Scientific Studies 1 Case Studies individuals 2 Cohort Studies a group of people 3 Epidemiological Studies populations 4 Intervention Studies include clinical trials that analyze cause and effect 5 Laboratory Studies Nutrition Label Nutrition Labeling Education Act 1990 NLEA established which foods should be labeled and standardized serving sizes by weight Requires that label emphasizes calories fat cholesterol sodium and fiber Vitamins A C Minerals Calcium and Iron Ingredients are also placed in descending order of weight on the label Classes of Nutrients Proteins Carbohydrates Lipids fats Vitamins Minerals Water Food Energy is measured in kilocalories The amount of heat energy needed to raise the temperate of one kilogram of water by 1 degree C is a kilocalorie and is also referred to as calories Proteins 4 kcal gram Carbohydrates 4 kcal gram Fat 9 kcal gram Alcohol 7 kcal gram Vitamins Minerals and Water do not provide energy Measured in Grams proteins carbs fats lipids Milligrams Micrograms vitamins and minerals Phytochemicals beneficial non nutrients that some foods contain Nutrient Density Nutrient Content Kilocalorie Content Dietary Reference Intakes composed of the following recommendations 1 RDA Recommended Dietary Allowances Levels of nutrient intake adequate to meet needs of nearly all healthy people in the US Different RDAs for different age and gender groups 2 EAR Estimated Average Requirement The amount that meets the optimal nutrient needs of half the individuals in a specific group 3 AI Adequate Intake 4 UL Upper Limit Same as RDA but lacking enough scientific evidence to set an RDA Tolerable Upper Intake Level Total intake from food fortified food and supplements should not exceed this amount or diverse health effects may result Dietary Guidelines 1 Purpose to provide science based advice for ages 2 and above 2 Target Audience nutrition policy for policymakers nutrition educators and health professionals 3 Created by both the USDA and HHS 4 Updated every 5 years Two key concepts of the Dietary Guidelines Maintain calorie balance over time to achieve and sustain a healthy weight Focus on consuming nutrient dense foods and beverages Generally want to reduce intakes of sodium saturated fats and added sugars Increase seafood intake MY Plate Food Pyramid Macronutrient Breakdown of Diet Total fat 20 35 of kcal o Less than 10 saturated fat o Less than 300 mg cholesterol Carbohydrates 45 65 of kcal Protein 10 35 of kcal Serving a unit of measure Portion amount of food actually served or consumed Body Organization Cells the basic unit of life Nucleus is control center Tissue a group of cells performing a specialized function Epithelial Connective Muscular Nervous Organ a group of tissues performing a specialized function Brain Heart Live The Digestive System Digestion is the breakdown of food components into small enough structures to facilitate absorption Is both a mechanical and chemical process that takes place at the same time 1 The Mouth chewing mechanical saliva chemical begins digestion of fat 2 The Esophagus peristaltic movement mechanical 3 The Stomach grinding and churning of food mechanical pepsin and HCL breakdown proteins into polypeptides chemical 4 Continues through intestines colon liver and eventually excreted 5 Look at sept 17 ppt Vitamins Vitamins are organic compounds and contain carbon Are needed in small amounts Essential for the body and lack of a vitamin can lead to deficiency syndromes Classification of Vitamins Fat Soluble absorbed like dietary fat and they require bile Vitamins A D E and K Carried in blood using protein carriers and can be stored in body fat tissues and liver Water Soluble generally have lower body stores and usually excreted in urine Thiamin Riboflavin Niacin Pantothenic Acid Vitamin B6 Folate Vitamin B12 Biotin and Vitamin C Low likelihood of toxicity Minerals Minerals are necessary and essential to bodily functions Vitamins and Minerals absorbed best from food bioavailability Increased risk of toxicity form high dose supplements Bioavailability the amount of a nutrient in a food that is actually available for human use Vitamin A Functions eyesight cell differentiation and division gene regulation bone and teeth growth When light falls on the eye Vitamin A splits from rhodopsin a pigment within the cells of the retina which initiates a signal that conveys the sensation of sight to the brain
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