Nfsc 100Food Choices and Human Health-- 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 environmento 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 o Food insecurity: inability to have access or afford healthy items for an adequate diet - Influences of food choices o More than 70% of Americans have obesity/overweight issues o Social and cultural norms, sectors of influence, individual and environmental settingso Cultural notions on body types o Cardiovascular diseases-main cause of deathinfluences 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 processedfoods - 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/highdensity lipoproteins. Consumption of good quality and unsaturated fats - Nutrients:o Proteins, carbohydrates, lipidso 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 groupo For nutrient: set up considering average for groups; since every group has different absorption/ digestion/metabolic rateso 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 intakeo 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 weighto Choosing nutrient dense foods and being aware of portion size - MyPlate: updated version of food pyramid nutrition and physiology - Body organizationo Cells tissuesorganssystemsorganisms- The cell-o Nucleus- where genes are found (chromosomes)o Organelles- nutrients have effects on these Mitochondria: ATP production (energy) Golgi complexes: packaging Ribosomes: protein production, site of protein synthesis: translating genetic infointo proteins for export. o Endoplasmic reticulum Smooth: production and transport of lipids-lipid synthesis Rough: protein production- contains ribosomes o Plasma membrane Regulation- diffusion of what enters and leaves the cell. Contains channels o Lysosome Controls and regulates waste- cleaning debris; from the result of synthesis that occurs within the cell o Membrane receptors In conjunction to plasma membrane Activation of receptors to control what enters ( Na K pumps) Transport of materials in and out of cellso Cytoplasm Fluid- isotonic saline Contained within the cell- keeps organelles floating Held in with the plasma membrane- Tissues:o Epithelial o Connectiveo Muscular o Nervous- Integumentary system- skin, hair, nails, sweat glands. o Covering of the bodyo 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 receptorso 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, adrenalo Secretion of hormones that are dumped into blood, transported throughout body, and when certain receptors are found activates it - Cardiovascular system- heart, blood vessels, bloodo Transport of nutrients and oxygen around the body- Lymphatic system- lymph nodes, spleen, tonsilso Returns fluids to bloodo Movement of interstitial fluid- fluid that bathes all of the cellso Involved with lipid absorption and digestion- Respiratory system: lungs, respiratory passages (pharynx, larynx, trachea, bronchi)o Transport and filtering of air- Digestive system: mouth, esophagus, stomach and intestineso Digestion, absorption, and excretion of food and nutrients - Urinary system- kidneys, bladder, ductso 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 illnesseso Production of antibodies to destroy viruses February 10th 2014The Digestive System - Process of breaking down foods into smaller pieces ideal for digestion and absorption - Mechanical- o mouth; chewingo esophagus; peristalsis- movement of foods downward. Squeezing and contracting motions -
View Full Document
Unlocking...