Food Choices and Human Health Nfsc 100 Why eat satiate our psychological and physiological responses Hypothalamus regulation of hunger communicate a response between body and brain Regulates release of hormones and neurotransmitters Ghrelin major hunger signal when released we feel hungry Leptin released from adipose tissue suppresses desire to eat Neuropeptide Y from hypothalamus neurotransmitter sends message to brain when food is needed Composition of the meal affects hunger felt ex foods rich in carbs vs proteins Psycho social responses eating to relieve stress Eating from external factors Factors influencing eating food availability o Natural environment o Technology regulates food distribution and processing methods o Income those with more income and education choose healthier foods o Population demand of foods to meet consumers need of food raise production o Food desert area with limited access to affordable and nutritious foods Predominantly lower income areas Influences on Food Accessibility Influences of food choices o Food insecurity inability to have access or afford healthy items for an adequate diet o More than 70 of Americans have obesity overweight issues o Social and cultural norms sectors of influence individual and environmental settings o Cultural notions on body types o Cardiovascular diseases main cause of death influences eating patterns Hypertension caused by large body weight high sodium intake 5g recommended excessive alcohol intake low K intake Inverse relationship between BP K Ca Mg high intake of processed foods Diabetes type 2 adult onset body is not unable make insulin for glucose regulation Coronary Heart Disease lipid profile HDL good cholesterol and LDL bad cholesterol low high density lipoproteins Consumption of good quality and unsaturated fats Nutrients o Proteins carbohydrates lipids o Vitamins minerals water body cannot synthesize Phytochemicals doesn t provide nutrients Have anti cancerous properties Having appropriate amounts of nutrients is vital Nutrient density nutrient content Kcal content Calorie amount of energy needed to raise 1 kg of water by 1 c Proteins 4kcal gram Carbohydrates 4kcal gram Fats 9kcal gram Alcohol 7kcal gram February 3 nutrient standards and guidelines Overweight 25 29 9 Obese 29 9 Dietary reference intake DRI improves umbrella terms RDA Recommendation suppose to cover dietary intake of almost all healthy individuals however different for certain groups o For energy estimate energy requirements needed for a specific group o For nutrient set up considering average for groups since every group has different absorption digestion metabolic rates o Set high to consider a variation EAR estimated average requirement to meet daily nutrient intake for half of the population median intake o EAR 2 standards of deviation RDA AI adequate intake recommended average daily intake o Used when we cannot set up RDA or isn t available o Assumed intake UL Tolerable upper intake total Max intake of a food or supplements before any adverse effects are to take place Dietary guidelines for Americans used to help develop programs to help shape the diet of population select nutrient dense foods in each food groups to achieve recommended nutrient intake Key recommendation balancing calories to maintain weight o Choosing nutrient dense foods and being aware of portion size MyPlate updated version of food pyramid nutrition and physiology Body organization The cell o Cells tissues organs systems organisms o Nucleus where genes are found chromosomes o Organelles nutrients have effects on these Mitochondria ATP production energy Golgi complexes packaging o Endoplasmic reticulum Ribosomes protein production site of protein synthesis translating genetic info into proteins for export Smooth production and transport of lipids lipid synthesis Rough protein production contains ribosomes o Plasma membrane o Lysosome o Membrane receptors Regulation diffusion of what enters and leaves the cell Contains channels Controls and regulates waste cleaning debris from the result of synthesis that occurs within the cell In conjunction to plasma membrane Activation of receptors to control what enters Na K pumps Transport of materials in and out of cells o Cytoplasm Fluid isotonic saline Contained within the cell keeps organelles floating Held in with the plasma membrane Tissues o Epithelial o Connective o Muscular o Nervous Integumentary system skin hair nails sweat glands o Covering of the body o Fluids helps thermoregulation o Analogous to the plasma membrane allows for excretion transport Skeletal system bones joints ligaments and cartilage o Calcium vitamin D bone growth Muscular system muscles o Account for much of what we eat energy supply towards muscles Nervous system brain spinal cord nerves and sensory receptors o Control and send messages to rest of our body o Sensory interpretation using outside info and then react with it o Food glucose aids in development and function Endocrine system glands pituitary thyroid adrenal when certain receptors are found activates it Cardiovascular system heart blood vessels blood o Transport of nutrients and oxygen around the body Lymphatic system lymph nodes spleen tonsils o Returns fluids to blood o Movement of interstitial fluid fluid that bathes all of the cells o Involved with lipid absorption and digestion o Secretion of hormones that are dumped into blood transported throughout body and Respiratory system lungs respiratory passages pharynx larynx trachea bronchi o Transport and filtering of air Digestive system mouth esophagus stomach and intestines o Digestion absorption and excretion of food and nutrients Urinary system kidneys bladder ducts o Excretion and filtration o Regulation of acid base balance in the blood Reproductive system gonads genitalia o Conception growth and development Immune system protection to help prevent illnesses o Production of antibodies to destroy viruses February 10th 2014 The Digestive System Mechanical motions Chemical o saliva Process of breaking down foods into smaller pieces ideal for digestion and absorption o mouth chewing o esophagus peristalsis movement of foods downward Squeezing and contracting salivary amylase enzyme that breaks down foods carbohydrates starch small polysaccharides Lipase digestion of fats triglycerides major component of fats fatty acids mono di glycerides Lipid digestion o Liver production of bile stored in gallbladder o Stomach production of
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