Chapter 1 Six classes of nutrients:1. carbohydrates2. lipids3. proteins4. vitamins5. minerals6. waterPhytochemicals and Zoochemicalso Physiologically active compounds that provide significant health benefits but are not considered essential.o Zoochemicals: Components in animal productso Phytochemical: plant components in fruits, vegetables, legumes, and whole grains• Responsible for the pigments, flavors, and fragrances of plantsEnergy-yielding nutrientso Be able to calculate calories in foodo 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 assessmento 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 DietWhat 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 SupplyFood insecurityOrganic Foods• Allowed- Biological pest management - Composting- Manure application- Crop rotation• Not Allowed- Synthetic pesticides, fertilizers and hormones - Antibiotics- Sewage sludge- Genetic Engineering- IrradationFood irradiationFood Additives• 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• Pregnant, lactating and their fetuses• Infants and young kids• ElderlyFoodborne 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 illnessChapter 4 Human Digestion and AbsorptionMajor organs of the digestion system What are the accessory organs? • Mouth, esophagus, stomach, intestines, liver, gall bladder, NOT KIDNEYFive important functions of the GI tract• Digestion and absorption • Physical barrier to the entry of microorganisms• Host immune components• Antibodies and lymphocytes• Reduce pathogenic bacteria• Synthesize some nutrientsSphincters• 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 areImportance of the following digestive system secretions• Saliva : contributes to starch digestion and swallowing• Enzymes : break down carbs fats and proteins• Bicarb : neutralizes stomach acidWhere does digestion begin?• MouthFunctions 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?o Passive diffusion : absorbs fats, minerals and water, concentration gradient forces the nutrient into absorptive cellso Facilitated diffusion : need carrier proteins to shuttleo Active absorption : need a carrier protein and ATPNutrients 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 streamand travel directly to the Liver *****• Lymphatic system*** Alternate route for large molecules, fat soluble vitamins, some proteins Transported by lacteals to larger lymphatic vessels** 3 main functions of the large intestine• Houses bacterial flora• Absorbs water and electrolytes• Expels fecesHeartburn and GERD caused by..• 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)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, sorbitol3 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 branched alpha 1-4 & alpha 1-6* Metabolized quicker, causing a faster rise in blood sugar levelsGlycogen • 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 emptyingFunctions 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