Kaela Schneider Nutrition Study Guide Test 1 Nutrition The science of food and the nutrients they contain o Their action in the body are ingestion digestion absorption transport metabolism excretion o Researchers study relationships between various diet supplements and specific health conditions and concludes with general recommendations for a healthy diet o Nutrition is classified as a science because it uses the scientific method to uncover unknown nutrition facts o Scientific Method New findings must be repeated before they can be considered valid New findings must withstand the test of time Observations Formulate Hypothesis best guess to explain previous observations Test hypothesis use different study designs Evaluate study results get conclusion Compare to original hypothesis proven become theory not proven must revise hypothesis o Types of Studies Case individual studies potential interaction between nutrition and Epidemiological populations Correlation of nutrition and Intervention Clinical Experimental vs Control placebo group Laboratory Pre clinical mechanism based study using experimental observation observation animals Food Labeling New food labels tell a lot about food They don t suggest what to eat but can help you make your personal best food choices o Nutrition Labeling and Education Act NLEA 1990 United States Federal Law signed in 1990 gave the FDA the authority over nutrition labeling and claims on most foods o Nutrition Label Ingredients in descending order of weight Daily value reminder for 2000 and 2500 calorie diet Must contain serving size and servings per container calories from fat per serving of daily value of fat cholesterol sodium total carbs vitamin A vitamin C calcium and iron o Daily Value Indicates how much of a specific nutrient one serving of food contains compared to a daily nutrient recommendations based on a 2000 or 2500 calorie diet Below 5 is considered low or poor source 10 19 is considered a good source of the daily value per serving Above 20 is considered high or excellent source Different depending upon whether the nutrient is beneficial or detrimental to health o Types of Claims free low reduced etc Nutrient Content Claims level of nutrients terms are now defined Describe the level of nutrients Calorie Free less than or equal to 5 cal per serving Low Calorie less than or equal to 40 cal per serving Reduced Calorie at least 25 lower in cal than regular food Sodium Free less than or equal to 5 mg sodium per serving Low Sodium less than or equal to 140 mg sodium per serving Fat Free les than 5 gram of fat per serving Low Fat up to 3 grams of fat per serving Reduced less fewer At least 25 less fat than a reference food Health Claims already approved by FDA based on scientific evidence Health Claim is an expressed or implied statement in food labeling about the relationship of a food substance to a disease or health related condition Examples calcium and osteoporosis dietary fat and cancer fib and cancer fruits veggies grain and heart disease Structure Function Claims need additional scientific evidence and FDA approval or state that FDA has not evaluated the claim Food Choices and Human Health o Why Eat We have to because of the physiological response and hunger We want to because of the psycho social response appetite stress habit special occasions and social norms o Physiological response to hunger Hypothalamus Regulate hunger by communicating between brain and body Regulate the release and uptake of chemicals Processes nerve signals from throughout the body Satiety center in brain Hunger caused by Hormones Brain Chemicals Ghrelin from stomach a major physiological hunger signal Neuropeptide Y from hypothalamus is a type of Leptin from adipose fat tissue suppresses the desire to eat neurotransmitter Sends message to the train when the body needs nourishment Appetite regulation by ghrelin leptin Other factors that affect hunger are composition of meals Dietary fiber and water are more filling High protein vs High carb o Psycho social response Food as a reward Food as a coping device or stress reliever Appetite is affected by external facts and learned preference Want to eat based on comfort foods ethnic heritage and weight control o Influences on Food availability Natural Environment climate topography of land rainfall Technology farming practices food storage food distribution advertising food processing Economics cash crops vs food for family consumption income demand Population size and structure Food Desert area with limited access to affordable and nutritious food particularly an area composed of predominantly lower income neighborhoods Food insecurity Inability of an individual or household to afford and to access a healthy and adequate diet o Food Choices Ecological Perspectives Social and cultural norms and values belief systems heritage body images media industry Sectors of influence are government health care settings agriculture Environmental Settings homes schools workplaces recreational facilities community settings Individual factors demographic psychological factors knowledge skills Nutrition and Disease o Ex Hyperextension and Dietary factors Excessive body weight abdominal fat High sodium intake Excessive alcohol consumption Inadequate potassium intake inverse relationship btwn BP and K Ca Mg o Ex Type 2 Diabetes Both Parents 30 One Parent 15 High Cholestorol Obesity High BP o Ex Coronary Heart Disease Lipid profile hyperextension obesity atherogenic diet o Ex Osteoporosis Major low bone mineral density personl family history female age 65 or older white menopause before 45 recurrent falls Minor dementia alcoholism low CA vitamin D intake physical inactivity smoking body weight 127 pounds o What is Nutrient Components of food use for the body s functioning o Classes Macronutrient proteins carbs lipids fats in grams Micronutrient vitamins minerals water in milligrams micrograms o Ex Milk Protein casein Carbs Lactose Lipid even skim milk Vitamins A and D Minerals Calcium Water 87 o What else is in my food Some foods contain beneficial non nutrients called phytochemicals o States of Nutrition Health under optimal over nutrition o Characteristics of Nutritious Diet Adequacy Nutrients fiber energy in amounts suffiecent to maintain Balance foods of a number of types in proportion to each other Moderation certain food consituents need to be consumed with health limitation Variety A wide selection of foods is included Calorie
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