Chapter 1 Six classes of nutrients 1 carbohydrates lipids 2 3 proteins 4 vitamins 5 minerals 6 water Phytochemicals and Zoochemicals o Physiologically active compounds that provide significant health benefits but are not considered essential o Zoochemicals o Phytochemical Components in animal products plant components in fruits vegetables legumes and whole grains Responsible for the pigments flavors and fragrances of plants Energy yielding nutrients o Be able to calculate calories in food o macronutrients carbohydrates 4 kcals gm proteins 4 kcals gm fats 9 kcals gm alcohol 7 kcals gm Two types of malnutrition o In a hospital setting which would be the more likely cause Nutritional assessment o background factors ABCDEs Family hx and person s medical hx A anthropometrics physical measurements of height weight etc B biochemical blood count vitamin count C clinical physical exam hair nails D dietary usual food intake E environmental educational economical Chapter 2 Tools of a Healthy Diet What does RDA stand for What are the RDAs set for What does UL stand for What are the ULs set for What does AI stand for What are the AIs set for What does AMDR stand for What are the ranges What does nutrient dense mean What does calorie dense mean What is the difference between a nutrient content claim health claim and structure function claims What are some examples o Which is NOT regulated by the FDA Chapter 3 The Food Supply Food insecurity Organic Foods Allowed Biological pest management Composting Manure application Crop rotation Not Allowed Antibiotics Sewage sludge Genetic Engineering Irradation Food irradiation Food Additives Synthetic pesticides fertilizers and hormones Substances added to foods to provide a desired effect Intentional vs incidental Synthetic vs natural Must be approved by the FDA unless previously on the GRAS list generally recognized as safe At risk for foodborne illnesses Weakened immune systems Elderly Pregnant lactating and their fetuses Infants and young kids Foodborne Illness Contamination causes food borne illness By feces cross contamination and by infected individuals 3 ways they are transferred Microbial pathogens Bacteria Viruses and Pathogens Danger zone 41 145 degrees Practice good personal hygiene to protect yourself and others from foodborne illness Chapter 4 Human Digestion and Absorption Major organs of the digestion system What are the accessory organs Mouth esophagus stomach intestines liver gall bladder NOT KIDNEY Five important functions of the GI tract Digestion and absorption Host immune components Physical barrier to the entry of microorganisms Antibodies and lymphocytes Reduce pathogenic bacteria Synthesize some nutrients Sphincters Ring like muscles that act as valves that control the flow of contents in the GI tract Peristalsis coordinated wave of contraction Moves food down the GI tract Segmentation contraction and intestinal movement small intestine Teeth tear bolus into smaller pieces and mix with saliva Mass movements Peristalsis over a widespread are Importance of the following digestive system secretions Saliva Enzymes Bicarb contributes to starch digestion and swallowing break down carbs fats and proteins neutralizes stomach acid Where does digestion begin Mouth Functions of the stomach hold and mix food water some fat and 20 alcohol absorbed Produces gastrin pepsinogen HCL Secretes gastric juice made of HCL pepsinogen Functions of hydrochloric acids HCl Inactivates ingested proteins Destroys bacteria in foods Dissolves dietary minerals for absorption Converts pepsinogen to pepsin protein digestion active Bile Liver Produces bile Synthesizes and stores nutrients Gallbladder stores bile What is the main difference between passive diffusion and facilitated diffusion active absorption What does this mean for absorption absorbs fats minerals and water concentration gradient forces the nutrient into o Passive diffusion absorptive cells o Facilitated diffusion o Active absorption need carrier proteins to shuttle need a carrier protein and ATP Nutrients absorbed in LI Na K fatty acids Vitamin K Biotin Two ways that nutrients are moved around the body Cardiovascular system water soluble nutrients short medium fatty acid chains are absorbed directly into blood stream and travel directly to the Liver Lymphatic system Alternate route for large molecules fat soluble vitamins some proteins Transported by lacteals to larger lymphatic vessels Burning sensation or sour taste in the back of the mouth hoarseness trouble swallowing coughing gagging stomach content going back into espophagus lower esophageal sphincter malfunctions 3 main functions of the large intestine Houses bacterial flora Absorbs water and electrolytes Expels feces Heartburn and GERD caused by Ulcers H pylori heavy use of NSAID Mx Alcohol smoking and emotional stress Chapter 5 Carbohydrates CHO 45 65 AMDR What are the two broad categories of CHO 3 main dietary monosaccharaides 6 carbon configuration hexose Examples glucose fructose and galactose 5 carbon configuration pentose Examples RNA and DNA body can make when needed Monosaccharide derivate Xylitol mannitol sorbitol 3 dietary disaccharides and main food sources for each Maltose alcohol Sucrose table sugar Lactose milk products Starch Amylose Linear unbranched alpha 1 4 bonds Amylopectin Metabolized quicker causing a faster rise in blood sugar levels branched alpha 1 4 alpha 1 6 Glycogen Liver stores for energy Muscles store for use in muscle and endurance activity Fiber Insoluble Decreases intestinal transit time and constipation Lowers risk for disease and colon cancer Soluble Lowers cholesterol and glucose Delays gastric emptying Functions of the digestible CHO Provide energy for RBC and cells of CNS Sparing Protein to prevent gluconeogenesis Prevent ketosis incomplete breakdown of ketones Digestion begins in the mouth salivary amylase Monosaccharaides post absorption Liver converts fructose and galactose to glucose Glucose has three options Transported in blood for energy Converted to fat for storage in adipose tissue Stored as glycogen in muscles and liver maintains blood glucose levels Normal range of blood glucose 70 110 Insulin lowers blood glucose Glucagon raises blood glucose Hypoglycemia below 70 Reactive exaggerated response after eating Fasting Low blood sugar after fasting Hyperglycemia Above 110 Chapter 6 Lipids Lipids stored as solids What makes up a triglyceride 3 FA and a glycerol backbone 3 things make FFA