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Slide 1What is nutrition? Why is it importantStagesRelationship between poor nutrition and diseaseOrganic Vs InorganicMacronutrient vs MicronutrientFat soluble vs Water SolubleEnergy Yielding Nutrients (kcal for each)Estimated Average Requirement (EAR)Recommended Dietary Allowances (RDA)Tolerable Upper Intake Level (UL)Adequate Intake (AI)Estimated Energy Requirement (EER)Acceptable Macronutrient Distribution Range (AMDR)Useful tools for designing a healthful dietTools for designing a healthful diet- Food LabelsSlide 17Slide 18Nutrient DensityRecommendations for the Dietary Guidelines for MyPlateRecommendations of MyPlateDefine Chronic DiseaseHow to evaluate if a person’s body weight is healthfulComponents of Energy ExpenditureAnorexia NervosaBulimia NervosaNight Eating SyndromeBinge EatingFemale Athlete TriadProblems Associated with Alcohol AbuseSlide 31Define Moderate Alcohol ConsumptionDefine Metabolic Tolerance, Functional ToleranceSlide 34How do Hormones Regulate AppetitieWhat does CCK (Cholecystokinin) do?Accessory organ of digestion- GallbladderAccessory organ of digestion- PancreasAccessory Organ of Digestion- LiverAbsorption, Digestion, Elimination, Segmentation4 types of AbsorptionSmallest CarbsWhere does carb digestion occur, and what enzymes are involvedWhat diet causes KetosisDefine Hypoglycemia and HyperglycemiaInsulinGlucagonType 1 DiabetesType 2 DiabetesFatsEssential Fatty Acids (EFA’s)What compound emulsifies fats, and where is it storedPhospholipidSlide 54Difference between monoglyceride and triglycerideSmallest protein molecules9 Essential Amino AcidsWhat is a complete ProteinWhat does HCL activate in the stomachSlide 60Slide 61Slide 62What is nitrogen balanceMarasmus, kwashiorker and Sickle Cell AnemiaKwashiorkorSickle Cell AnemiaDenaturation, Transamination, DeaminationHydrolysis Reaction and Condensation ReactionSlide 69Anabolism and CatabolismSlide 71Slide 72Slide 73Can glycogen released from the muscle raise your blood glucoseHow can you restore glycogen in muscleHow do you determine protein requirementPrimary role of B complex enzymesWhich vitamins are parts of TPP? PLP? NADP?ariboflavinosispellagraBeri BeriB vitamin involved in HomocysteineWhat is choline?Chromium is involved in the cellular uptake of which moleculeWhat hormones require iodine to be produced2 common extracellular ions and 2 common intacellular ionsWhat function does ADH have and what secretes itAldosterone functionChloride SourceProcessed foods high in what mineral help preserve itHypokalemia, Hyperkalemia, Hyponatremia and HypernatrimiaSlide 92Populations that become easily dehydratedMajor cause of hypertensionSlide 954 main antioxidant micronutrientsEnzyme systemsFood groups that provide majority of antioxidantsVitamin EVitamin EVitamin CVitamin AWhat does Glutathione Peroxidase require as a cofactorBoneBone DevelopmentBone DensitySlide 107Slide 108Slide 109Slide 110Slide 111Vitamin DSlide 113BloodDescribe the process of Iron and Vitamin B12 absorption.Vitamin B12 sourcesIron Heme/Non HemeWhat digestive conditions cause greater absorption of ironSlide 119How is zinc absorbed and transportedDeficienciesNon Specific immune CellsSpecific Immune CellsDescribe immunocompetence and how it relates to diet.Nutrition FinalWhat is nutrition? Why is it important •Food, plants and animals we eat, provides energy and nutrients, maintains life and support growth and health•Nutrition: the science that studies food (how food nourishes the body and influences health, deals with foods and nourishmentStages•Ingestion•Digestion•Absorption•Transport•Metabolism•excretionRelationship between poor nutrition and disease •Poor nutrition causes deficiency diseases such as scurvy and pellagra•Plays a role in the development of osteoporosis and cancer•Is associated with chronic diseases such as heart disease, stroke, type 2 diabetes•Direct link with rapid rise in obesity over the past 25 years.Organic Vs Inorganic•Organic= contains carbon such as carbs, lipids, proteins, vitamins•Inorganic= doesn’t contain carbon. Examples: minerals, waterMacronutrient vs Micronutrient•Macronutrients= are required in large amounts (provide energy to fuel bodies)•Micronutrients= are required in smaller amounts (assist in regulating bodily functions) and are critical for building and maintaining healthy bones, supports immune system, and ensures healthy vision.Fat soluble vs Water Soluble•Fat Soluble vitamins= A, D, E, K. Soluble in fat. Stored in the human body. Toxicity from excess amounts, which accumulate in the body.•Water Soluble Vitamins= B, C. Soluble in water. Not stored to any extent in the body. Excess excreted in urine. Toxicity from overdose of supplements.Energy Yielding Nutrients (kcal for each)•Carbs= 4 kcal/g•Fat= 9 kcal/g•Protein= 4 kcal/g•Alcohol= 7 kcal/gEstimated Average Requirement (EAR)•Supports a specific function in the body for HALF of the HEALTHY population.Recommended Dietary Allowances (RDA)•Based off of the EAR. Includes sufficient daily amounts of nutrients to meet the known nutrient needs of practically all HEALTHY populations (98 percent)Tolerable Upper Intake Level (UL)•A Tolerable Upper Intake Level (UL) is the highest level of continuing daily nutrient intake that is likely to pose no risk of adverse health effects in almost all individuals in the life-stage group for which it has been designed.Adequate Intake (AI)•Reflects the average daily amount of a NUTRIENT that a group of HEALTHY people consumesEstimated Energy Requirement (EER)•The average daily energy intake to maintain ENERGY BALANCE and GOOD HEALTH for population groups.Acceptable Macronutrient Distribution Range (AMDR)•Represents the range of intakes for energy nutrients that provide adequate energy and nutrients and reduce the risk of chronic diseases.Useful tools for designing a healthful diet•A healthful diet is:•Adequate•Moderate•Balanced•VariedTools for designing a healthful diet- Food Labels–The FDA requires food labels on most products. These labels must include:–A statement of identity–Net contents of the package–Ingredient list–Manufacturer’s name and address –Nutrition information (Nutrition Facts Panel)Tools for designing a healthful diet- The 2010 Dietary Guidelines for Americans•Developed by the U.S. Departments of Agriculture and Health and Human Services•General advice for healthful diet and lifestyle•Updated every 5 years•Most


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FSU HUN 1201 - Nutrition Final

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Chapter 1

Chapter 1

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Nutrition

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Chapter 1

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Chapter 1

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Chapter 1

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54 pages

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35 pages

Chapter 1

Chapter 1

41 pages

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29 pages

Chapter 1

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