02 26 2014 Human Nutrition 6 Classes of Nutrients Carbohydrates Lipids Proteins Vitamins Minerals Water Dietary Fiber Energy Yielded in Each Macronutrient Carbohydrate o 4 kcal per gram Fat Protein Alcohol o 9 kcal per gram o 4 kcal per gram o 7 kcal per gram Difference between hunger and appetite Hunger Appetite o Physical biological drive o Psychological drive Variety different foods daily to meet needs over time Balance All food groups included Moderation Portion control Anthropometric ex height weight waist circumference Biochemical Assessment blood and urine Clinical Assessment skin eyes mouth tongue etc Dietary Assessment food intake Environmental Assessment On a food label fresh fruit vegetable raw single ingredient meal poultry and fish are voluntary Daily Value for protein and trans fat are not required on a label DSHEA Dietary Supplement Health and Education Act 1994 Classified vitamins minerals amino acids and herbal remedies as foods rather than medicines drugs or food additives Requires a structure function disclaimer calcium builds strong bones The Cell Membrane Phospholipid bilayer Also contains cholesterol carbohydrate and protein o Gives rigidity and stability cholesterol and proteins o Controls passage of substances proteins o Distinct identification structures carbohydrates o Cell to cell communication Four Types of Tissues Epithelial o Cells to line surfaces inside and outside the body Connective o Structural integrity Muscle Nervous o Contracts to cause movement o Transports nerve impulses communication Portal Circulation Transports nutrients capillary beds From the small intestine Capillaries to veins to Portal vein Destination liver Nutrients carried in blood first stop at liver for processing before being carried to rest of the body Sphincters allow regulated flow of contents into and out of an area Stomach pH around 2 Destroys activity of protein Activates digestive enzymes Partially digests dietary protein Assists in calcium absorption Makes dietary minerals soluble for absorption Mucus protects the stomach from erosion Villi and microvilli increased surface area in small intestine The Large Intenstine absorption of water some minerals vitamins some fatty acids Soluble fiber slows glucose absorption Decreased insulin production Better blood glucose regulation Increased satiety Soluble fibers Dissolve in water Viscous gel like Fermentable Lower cholesterol and blood glucose levels Insoluble fibers Do not dissolve in water Non viscous Not readily fermented Promote bowel motility
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