Nutrition 130Chapter 1Be able to identify 6 classes of nutrients and their energy content.Carbohydrates – 4Kcal/gFats & Oils – 9Kcal/gProtein – 4Kcal/gVitamins & Minerals – 0Kcal/gWater – 0Kcal/gBe able to define EAR and RDA. Know the difference in terms of population needs and recommendations.Estimated Average Requirement (EAR) is the average daily nutrient intake level estimated to meet the needs of ½ of healthy individuals in a particular life stage or gender group.Recommended Dietary Allowance (RDA) is the average daily nutrient intake level that meets the requirements of 97-98% of healthy individuals in a particular life stage or gender group.Be able to identify good reporting of scientific research and the development of research based nutrition knowledge.Who conducted the research and who paid for it?Is the report based on good research studies published in a peer-reviewed journal or on testimonials?Know leading causes of death in US population related to nutrition.Heart disease, cancer, stroke, diabetes.Be able to identify reliable and unreliable sources of nutrition information.Trustworthy experts: registered dieticians, licensed dietitians/nutritionists, professionals with advanced degrees, medical doctors.Peer review journalsChapter 1 In Depth: AlcoholList the kcal/g in alcohol.7 kcal/gIdentify the organs involved in alcohol absorption.The stomach and small intestineList and discuss the determinants of alcohol absorption and metabolism.Gender, food, body weight, sex hormones, medicationsDefine a drink (½ ounce of alcohol) by category.12 oz beer, 10 oz wine cooler, 4-5 oz wine, 1.5 oz distilled alcoholDefine moderate drinking for men and women.1 drink per day for women; 2 drinks per day for menList the health outcomes associated with heavy drinking.Cirrhosis, Arthritis, Cancer, Heart Disease, Malnutrition, Obesity, Nervous Disorders, Psychological Disturbances, Hypoglycemia, Respiratory FailureDescribe FAS and FAE and recommendations to avoid it.Conditions associated with drinking alcohol during pregnancy. FAS causes a variety of mental, physical, and developmental disabilities in the baby. FAE is a milder form of FAS. List the health benefits of moderate alcohol consumption.Social enjoyment, relaxation, decrease in heart disease, good blood lipid profileChapter 3Identify the organs and accessory organs of the digestive tract.Organs: salivary glands, mouth, teeth, tongue, esophageal sphincter, esophagus, stomach, largeintestine, small intestine, rectum, anusAccessory Organs: liver, pancreas, gallbladderDescribe the contribution of each organ of the GI system to the digestion, absorption, and elimination of food.- Moutho Mechanical and chemical digestiono Contains a soft palate, epiglottis which opens and closes to let food in/keep food out, and the trachea- Esophagus o food is moved through the esophagus to the stomach by peristalsiso No digestion occurs in the esophagus.- Stomach o very acidico Mechanical and chemical digestiono Mechanical digestion occurs when peristaltic waves mix contents of stomacho Gastric juice is secreted by stomacho Pepsin initiates protein digestiono Gastric lipase initiates fat digestiono mall amounts of water, some minerals, drugs, and alcohol are absorbed- Small Intestineo 3 sectioned organo Chemical digestiono Absorption of nutrients- Pancreas- Gallbladder - Large Intestine- Rectum- AnusExplain the Human Microbiome and the known benefits of the Biome. Know the definitions of probiotic and prebiotic.- Digest fiber and other components of food- Prevent growth of harmful bacteria- Produce vitamins (vitamin k)- Stimulate immune system- Helpful in normal gut development- Release potentially beneficial chemicals from food- Probiotics – microorganism in food- Prebiotics – substances found in food that enhance healthy bacteria growthIdentify GI related disorders and their causes.- Diarrhea – no time to absorb nutrients (infection, virus)- Constipation – 2 or more days without bowl movement- Bowel Disorders o Irritable Bowel Syndrome (IBS) – waste basket diagnosis. 20% of the population iseffected o Chron’s DiseaseExplain the difference between food allergy and food intolerance, give examples of each.Food allergy – related to your immune system. When you eat a food you’re allergic to, your immune system misidentifies it as dangerous and sends antibodies to fight off its proteins. Oftenhereditary, but can be outgrown.Food intolerance - related to your digestive system. Your body has trouble digesting the food you are intolerant to. Your inability to break down certain proteins results in unpleasant side effects. You’re often missing certain enzymes that are needed to break down certain proteins.Distinguish between appetite and hunger, and the mechanism that stimulates each.- Hunger – physiological sensation to eato Nervous system, blood glucose, other hormones such as ghrelin and leptin- Appetite – psychological/physical desire to eat a specific food or type of foodBe able to identify internal and external cues involved in hunger and appetite.External – time of day, stress, smell, whether your friends are eating, etc.Internal – empty stomach, stomach growling, feelings of hunger, etc.Identify the impact of hunger hormones on food intake.Ghrelin – An appetite stimulating peptide. Influences the metabolism of fat tissue by promoting storage during hard times.Leptin – An appetite suppressing peptide. Produced in the fat cells and released in the brainChapter 4Describe the difference between simple and complex carbohydrates and know food sources and recommended intakes of each.Simple Carbohydrates – monosaccharides or disaccharidesGlucose, Fructose, Galactose, Lactose, Maltose, SucroseComplex Carbohydrates – chains of glucoseStarch, Glycogen, FiberKnow what “whole grain” means. Know he recommended intake of dietary fiber. Be able to identify good sources of whole fiber from label information.Whole grains contain every part of the grain, which includes the bran (outer layer), the endosperm (middle layer), and the germ (inner layer).Women should get about 35g of fiber; Men should get about 38g.Good sources of fiber include 2g of fiber per 100kcalIdentify the health benefits and food sources of soluble and insoluble dietary fiber.Soluble Fiber – citrus, berries, oats, beans/legumes. Slow down digestion. Delays the emptying of the stomach and makes you feel full and may effect blood sugar levels