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). Micronutrient: nutrients needed in smaller amounts (vitamins, minerals, water). c. Fat soluble vitamins: soluble in fat (A, D, E, K). Water soluble vitamins: soluble in water (B, C).d. Energy yielding nutrientsi. Carbs: 4 kcal/gii. Proteins: 4 kcal/giii. Fats: 9 kcal/giv. Alcohol: 7 kcal/g4. Grams times kcals divided by total kcals.5. DRI: Dietary reference intakesa. Estimated Average Requirement: supports specific function for 50% of healthy populationb. Recommended Dietary Allowances: amounts of nutrients need to meet the known requirements of 98% of healthy populationsc. Adequate Intake: average daily amount of a nutrient that a group of healthy people consumesd. Tolerable Upper Intake Level: maximum daily amount of a nutrient that appears safe formost healthy peoplee. Estimated Energy Requirement: average daily intake requirement for different groups based on gender, age, weight, height, and level of physical activityf. Acceptable Macronutrient Distribution Range: the range of intakes for energy nutrients 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 effects7. Nutrient density: having a lot of nutrients in a particular foodChapter 2: 1. Different components of a healthful diet:a. Adequate: sufficient energy and nutrientsb. Moderate: not too much and not too little of any foodsc. Balanced: proper proportions of nutrientsd. Diverse: many different foods from different food groups2. Dietary guidelines:a. Maintain body weightb. Prevent weight gainc. Consume a variety of nutrient-dense foodsd. Balanced eating patternse. Regular physical activity, at least 30 minutes daily3. FDA regulates food labels. Requirements for food labels:a. Statement of identityb. Net contents of packagec. Ingredients listd. Manufacturer’s name and addresse. Nutrition informationChapter 3:1. Hunger: physiological drive for food, nonspecific. Appetite: psychological desire to consume specific foods. 2. Components of gastric juice:a. Hydrochloric acid (HCl): denatures proteins and activates pepsinb. Pepsin: enzyme to digest proteinsc. Gastric lipase: enzyme to digest fatd. Intrinsic factor: protein to absorb vitamin B123. Stomach:a. Chyme: liquid product of mechanical and chemical digestion in the stomachb. Mucus: layer protects the stomach lining from the acid in gastric juicesc. Bicarbonate: neutralizes the acid4. Enzymes and hormones of the GITa. Mouth/stomachi. Salivary amylase: carbsii. Pepsin: proteinsiii. Gastric lipase: lipidsb. Small intestine: i. Proteases: proteinsii. Pancreatic lipase: lipids5. Accessory Organs:a. Gallbladder:i. Stores bile, signaled by CCK to release bileb. Pancreas: i. Manufactures, holds and secretes digestive enzymesii. Stores enzymes in inactive formiii. Produces insulin and glucagon to regulate blood glucosec. Liver:i. Synthesizes chemicals for metabolismii. Stores vitaminsiii. Filters the blood, removing wastes and toxinsChapter 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 lactateb. With oxygen: pyruvate converts to acetyl CoAChapter 4.5:1. Risks of alcohol abuse:a. Acts as a direct toxinb. Increases mortality risksc. Reduced brain functiond. Birth defects2. Moderate alcohol consumption:a. Less than or equal to 1 drink for womenb. Less than or equal to 2 drinks for menc. Per day3. 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 energyChapter 5:1. 3 types of lipids: triglycerides, phospholipids, sterols2. Classifications of fatty acids:a. Saturated: hydrogen atoms surrounding every carbon in the chainb. Monounsaturated: 1 double bond- lack 1 hydrogen atomc. Polyunsaturated: >1 double bond3. Sources:a. Saturated fatty acids: animal fats, butter and lardb. Unsaturated fatty acids: liquid sources4. Types of essential fatty acids:a. Linoleic acid (omega-6): vegetables and nut oilsb. Alpha-linoleic acid (omega-3): vegetables, soy, flaxseeds, walnuts, **fish /fish oil5. 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 mealb. Chylomicrons: lipoprotein formed in cells of the small intestine, bring fats through lymphatic system to the bloodstreamc. Very-low density lipoproteins (VLDLs): less fatd. Low-density lipoproteins (LDLs): even less fat, more dense proteine. High-density lipoproteins (HDLs): hardly any fat, mostly dense proteinChapter 6:1. Structure of amino acids: amine group, side chain (different for every amino acid), hydrogen, acid.2. Different structure of proteins: primary, secondary, tertiary, quaternary. *Protein structure determines function.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.4. Protein digestion:a. Hydrochloric acid: denatures protein strands and activates pepsinb. Pepsin: enzyme breaks down proteins into short polypeptides and amino acidsc. Gastrin: hormone controls hydrochloric acid production and pepsin released. Proteases: complete protein digestion5. Nitrogen balance:a. Positive: body is retaining or adding proteinb. Negative: losing protein; metabolizing protein for energy instead of growth6. 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: theuncoiling and loss of shape in a protein. 7. Marasmus: grossly inadequate energy and nutrient intake.
View Full Document
Unlocking...