NFSC100 Questions to PonderScience of Nutrition1. Nutrition = the study of nutrients and food in the human body.2. Why is nutrition a sciencea. Scientific methodb. Repeated trialsc. Withstand time3. Types of studiesa. Case studies (individuals)b. Cohort studies (subpopulation)c. Epidemiological studies (whole population, correlation)d. Intervention studies (clinical trial, GOLDEN STANDARD in proving cause and effect)e. Laboratories studiesFood Labeling1. Information on labels:a. Vitamins A, C, calcium, iron, fat, calories, cholesterol, sodium, fiber2. Listed on label form highest concentration to lowest concentration3. Nutrition facts panel a. Serving size, 2,000 calorie dietb. Everything else including protein saturated and trans saturated fats4. 900 calories5. % of the nutrient that you will get out of the total that is recommended out of a 2000 calorie diet6. askdjhfsa. fat freei. less than .5 grams of fat per servingb. low fati. under 3 grams of fat per servingc. reduced fati. under 25% of the comparable productd. low sodiumi. under 140 mge. sodium freei. under 5mgf. low caloriei. under 40 caloriesg. calorie freei. under 5 caloriesh. a good source is 10-20% of your daily value, excellent is 20%+7. three types of health claimsa. nutrient claimi. amount of nutrientsb. health claimi. approved by FDA, “helps maintain cholesterol levels”c. structure function claimi. proven by science, “reduces cholesterol”Food Choices, Human Health1. differencea. hunger = biological, I have to eat, response to chemical awareness in bodythat nutrients are neededb. appetite = psychosocial response2. what causes hungera. hypothalamus in the brain, controls satietyb. hormones and brain chemicalsi. cortisolii. leptiniii. neuropeptide y3. factors affecting apetitea. stressb. habitsc. special occasionsd. social norms4. food availabilitya. Ageb. Genderc. Cultured. Location 5. Six nutrientsa. Vitaminsb. Mineralsc. Waterd. Proteine. Fats (lipids)f. Carbohydrates6. Weighta. Protein – 4 kcal/gb. Carbohydrates – 4 kcal/gc. Fat – 9kcal/g7. 8. 9. a. macro nutrients provide a bigger part of our diet and give our body energyi. carbohydratesii. fatiii. proteinb. micronutrients are essential but do not give our body energyi. vitaminsii. water10. phytochemicals = compounds produced by plants11. characteristics of a nutritious dieta. adequacy b. balancec. moderation d. varietye. calorie control12. nutrient densitya. nutrient content / kcal contentb. how much you get of the nutrient given the total calorie countNutrition Standards and Guidelines1. 10-15% increase in obesity over the last 30 years in America2. the three tools for dietary guidance area. Dietary reference intakes (DRI) – a set of four lists of values for measuring the nutrient intakes of healthy people in the US. i. Estimated average requirements (EAR)ii. Recommended dietary allowanced (RDA)iii. Adequate intakes (AI)iv. Tolerable upper intake levels (UL)b. Dietary guidelines for Americans - Provide science-based advice for ages 2 and above and reduce risk of major chronic diseases through diet and physical activityc. My plate – educational tool for consumers3. Macronutrient breakdown of a dieta. Total fat 20-35% of kcal i. Less than 10% saturated fat ii. Less than 300 mg cholesterolb. CHO 45-65% of kcalc. Protein 10-35% of kcal4. Answered above5. Focused on in 2010 issue:a. Policy Document Contents – Includes 23 key recommendations for the generali. population and 6 for subpopulation groups b. Two Overarching Conceptsi. Maintain calorie balance over time to achieve and sustain a healthy weightii. Focus on consuming nutrient-dense foods and beverages6. My pyramid emphasizesa. Portion control vs serving sizeb. Increasing intake of vegetables, lean protein (Seafood), fruit, etc.c. Decreasing intake of sodium and water7. Serving sizesa. Fruit: 2 cupsb. Vegetables: 2.5 cupsc. Grains: 6 ouncesd. Protein 5.5 ouncese. Dairy: 3 cups8. Serving size = a unit of measurement, portion = amount of food actually served or consumed9. Definitionsa. DRI = dietary reference intake (defined above)b. RDA = recommended dietary allowancesi. Nutrient intake goals for individuals; the average daily nutrient intake level that meets the needs of nearly all of healthy people ein the populationc. EAR – estimated average requirementsi. The average daily nutrient intake estimated to meet the requirement of half of the healthy individuals in a particular life stage and gender groupd. AI = adequate intakei. Nutrient intake goals for individuals; the recommended average daily nutrient intake level based on intakes of healthy peoplee. UL = tolerable upper intake levelsi. The highest average daily nutrient intake level that is likely topose no risk of toxicity to almost all healthy individuals10.RDAs are set for carbohydrate, proteins and many vitamins and minerals11.So that it is high enough to apply to the entire population but not to be excessive with everybody. REVIEW END OF QUESTION Nutrition and Physiology1. Basic unit of life is the cell tissues organs systems organismsa. Nucleus i. Control centerb. Mitochondrion i. Power plantc. GolgiComplex i. Packaging centerd. Ribosome i. Protein synthesis2. Whya. Cardiovascular system needs to transport nutrients and oxygen around tothe bodyb. Skeletal system needs nutrients for the bones and cells to remain structured therefore allowing for support and protection of the bodyc. Endocrine system secretes hormones that help control body activities such as growth and reproduction (such as insulin) which helps with the way our body functions and the nutrients it takes in3. Steps *** review picture for functionsa. Mouth and salivary glandsi. Secrets salt and water, mucus, and amlyaseb. Esophagusi. Secretes mucusc. Stomachi. Secretes acid, pepsin, mucusd. Pancreasi. Secretes enxymes and bicarbonatee. Liveri. Secretes bile acids, lechitin and cholesterol, bicarbonatef. Gallbladderg. Small intestinei. Secretes enzymes, salt and water, mucush. Large intestinei. Mucus- Fatso Small fatty acids enter bloodo Larger fatty acids enter lymphatic system- Carbohydrateso Glucose, fructose and galactose enter the blood stream- Proteinso Amino acids actively enter into the blood stream4. Auxillary organs involved in digestion are pancreas, gallbladder, and liver5. Gastroesophageal reflux disease is a chronic symptom of mucosal damage caused by stomach acid coming up from the stomach into the esophagus.[1] A typical symptom
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