Chapter 1 1 Nutrition the science that studies food Components of wellness nutrition and physical activity 2 Obesity the leading nutritional problem of the world 3 Nutrients a Organic contain carbon carbs lipids proteins vitamins Inorganic do not contain carbon minerals water b Macronutrient nutrients needed in large amounts carbs lipids proteins c Micronutrient nutrients needed in smaller amounts vitamins minerals water Fat soluble vitamins soluble in fat A D E K Water soluble vitamins soluble in water B C d Energy yielding nutrients i Carbs 4 kcal g ii Proteins 4 kcal g iii Fats 9 kcal g iv Alcohol 7 kcal g 4 Grams times kcals divided by total kcals 5 DRI Dietary reference intakes a Estimated Average Requirement supports specific function for 50 of healthy b Recommended Dietary Allowances amounts of nutrients need to meet the known requirements of 98 of healthy populations c Adequate Intake average daily amount of a nutrient that a group of healthy people d Tolerable Upper Intake Level maximum daily amount of a nutrient that appears safe for e Estimated Energy Requirement average daily intake requirement for different groups based on gender age weight height and level of physical activity f Acceptable Macronutrient Distribution Range the range of intakes for energy nutrients population consumes most healthy people i Carbs 45 65 ii Fat 20 35 iii Protein 10 35 6 Chronic disease a disease that is long lasting or has long lasting effects 7 Nutrient density having a lot of nutrients in a particular food Chapter 2 1 Different components of a healthful diet a Adequate sufficient energy and nutrients b Moderate not too much and not too little of any foods c Balanced proper proportions of nutrients d Diverse many different foods from different food groups 2 Dietary guidelines a Maintain body weight b Prevent weight gain c Consume a variety of nutrient dense foods d Balanced eating patterns e Regular physical activity at least 30 minutes daily 3 FDA regulates food labels Requirements for food labels a Statement of identity b Net contents of package c d Manufacturer s name and address e Nutrition information Ingredients list Chapter 3 specific foods 2 Components of gastric juice 1 Hunger physiological drive for food nonspecific Appetite psychological desire to consume a Hydrochloric acid HCl denatures proteins and activates pepsin b Pepsin enzyme to digest proteins c Gastric lipase enzyme to digest fat d Intrinsic factor protein to absorb vitamin B12 3 Stomach a Chyme liquid product of mechanical and chemical digestion in the stomach b Mucus layer protects the stomach lining from the acid in gastric juices c Bicarbonate neutralizes the acid 4 Enzymes and hormones of the GIT a Mouth stomach i Salivary amylase carbs ii Pepsin proteins iii Gastric lipase lipids b Small intestine i Proteases proteins ii Pancreatic lipase lipids 5 Accessory Organs a Gallbladder b Pancreas i Stores bile signaled by CCK to release bile i Manufactures holds and secretes digestive enzymes ii Stores enzymes in inactive form iii Produces insulin and glucagon to regulate blood glucose c Liver i Synthesizes chemicals for metabolism ii Stores vitamins iii Filters the blood removing wastes and toxins Chapter 4 1 Muscle liver glycogen glycogen stored in the muscle can only be used for muscle functions but glycogen stored in the liver can go throughout the cells of the body to be used for energy 2 Fates of pyruvate a Without oxygen pyruvate converts to lactate b With oxygen pyruvate converts to acetyl CoA Chapter 4 5 1 Risks of alcohol abuse a Acts as a direct toxin b Increases mortality risks c Reduced brain function d Birth defects 2 Moderate alcohol consumption Less than or equal to 1 drink for women Less than or equal to 2 drinks for men a b c Per day 3 Alcohol is absorbed directly from both the stomach and the small intestine Absorption rate depends on presence or absence of food and gender Transported to liver to be metabolized 4 Alcohol dehydrogenase ADH breaks down alcohol Aldehyde dehydrogenase ALDH breaks down the broken down alcohol to acetyl CoA for energy Chapter 5 1 3 types of lipids triglycerides phospholipids sterols 2 Classifications of fatty acids a Saturated hydrogen atoms surrounding every carbon in the chain b Monounsaturated 1 double bond lack 1 hydrogen atom c Polyunsaturated 1 double bond 3 Sources a Saturated fatty acids animal fats butter and lard b Unsaturated fatty acids liquid sources 4 Types of essential fatty acids Linoleic acid omega 6 vegetables and nut oils a b Alpha linoleic acid omega 3 vegetables soy flaxseeds walnuts fish fish oil 5 Fat digestion begins in the small intestine Secretin and cholecystokinin CCK cause gallbladder to release bile Pancreatic enzymes break fat into 3 fatty acids and a monogylceride 6 Absorption of fats a Micelles lipoprotein produced in intestine to transport lipids from a meal b Chylomicrons lipoprotein formed in cells of the small intestine bring fats through lymphatic system to the bloodstream c Very low density lipoproteins VLDLs less fat Low density lipoproteins LDLs even less fat more dense protein d e High density lipoproteins HDLs hardly any fat mostly dense protein Chapter 6 acid determines function 4 Protein digestion 1 Structure of amino acids amine group side chain different for every amino acid hydrogen 2 Different structure of proteins primary secondary tertiary quaternary Protein structure 3 9 essential amino acids cannot be produced in sufficient quantities to meet physiological needs 11 nonessential amino acids can be synthesized in sufficient quantities a Hydrochloric acid denatures protein strands and activates pepsin b Pepsin enzyme breaks down proteins into short polypeptides and amino acids c Gastrin hormone controls hydrochloric acid production and pepsin release d Proteases complete protein digestion 5 Nitrogen balance a Positive body is retaining or adding protein b Negative losing protein metabolizing protein for energy instead of growth 6 Transamination transfer of amine group from an essential amino acid to a different acid group and side chain Deamination the removal of an amine group from a molecule Denaturation the uncoiling and loss of shape in a protein 7 Marasmus grossly inadequate energy and nutrient intake Kwashiorkor disease resulting from low protein intake Chapter 7 1 3 fates of glucose in the liver a Glucose can be stored either in the liver or in muscle as glycogen b Glucose can be metabolized in the liver for
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