Chapter 1 1 What is Nutrition HUN1201 Final Exam Study Guide a Nutrition is the scientific study of food and how it nourishes the body and influences health 2 Explain and know the different types of nutrients a Organic vs inorganic i Organic substance or nutrient that contains the element carbon ii Inorganic substance or nutrient that does not contain carbon 1 Both are equally important for sustaining life but differ in structure function and basic chemistry b Macronutrient vs micronutrient i Macronutrient nutrients that the body requires in relatively large amounts to support normal function and health carbs lipids and proteins ii Micronutrient nutrients needed in relatively small amounts to support normal health and body functions Vitamins and minerals 1 Can be destroyed by heat light excessive cooking exposure to air and basic environment c Fat soluble vs water soluble vitamins i Fat soluble vitamins that are not soluble in water but in fat vitamins A D E and K ii Water soluble vitamins that are soluble in water Vitamins C and B d Energy yielding nutrients kcal g for each i Know their major functions in the body ii Carbohydrates 1 4 kcal gram 2 Primary fuel source for the body particularly for the brain and for physical exercise iii Proteins 1 4 kcal gram 2 Support tissue growth repair and maintenance 3 Contain nitrogen basic building blocks of proteins are amino acids 4 Build new cells and tissues maintaining the structure and strength of bone repairing damaged structures and assisting in regulating metabolism and fluid balance iv Alcohol v Lipids 1 7 kcal gram 1 9 kcal gram 2 Insoluble in water 3 Include triglycerides phospholipids and sterols 4 Energy source during rest or low to moderate intensity exercise 5 Stored as adipose tissue body fat 6 Provide fat soluble vitamins 3 Be able to calculate energy contributions of nutrients 4 Explain the components of the DRI dietary reference intakes a Estimated Average Requirement EAR i Average daily nutrient intake level estimated to meet the requirement of half of the healthy individuals in a particular life stage or gender group b Recommended Dietary Allowance RDA i The average daily nutrient intake level that meets the nutrient requirements of 97 to 98 of healthy individuals in a particular life stage and gender group 1 EAR used to establish the RDA Without one you cant have the other c Adequate Intake AI Insufficient evidence to determine EAR i ii Reflect the average daily amount of a nutrient that a group of healthy people consumes d Tolerable Upper Limit Intake UL i Maximum daily amount of a nutrient that appears to be safe for most healthy people ii Beyond which there is an increased risk of adverse health effects e Estimated Energy Requirement EER i The average daily energy intake to maintain energy balance and good health for population groups ii Defined by age gender weight height and level of physical activity f Acceptable Macronutrient Distribution Range AMDR i Represents the range of intakes for energy nutrients that provide adequate energy and nutrients and reduce risk of chronic disease ii CHO 45 65 iii Fat 20 35 iv Protein 10 35 v Assessing nutritional status Chapter 2 1 What are the different components of healthful diet a Provides the proper combination of energy and nutrients i Adequate ii Moderate iii Balanced 1 Sufficient energy and nutrients to maintain a person s health adequate for me may not adequate for you 1 Not too much and not too little of any of the foods 1 Proper proportions of nutrients iv Diverse varied 1 Many different foods from the different food groups on a regular 2 What are the key recommendations of the dietary and physical activity guidelines for basis Americans a Dietary guidelines i Consume a variety of nutrient dense foods or efficient foods dry beans ii Choose foods that are limited in saturated and trans fats cholesterol added sugars salt and alcohol iii Balanced eating patterns iv USDA Food Guide MyPyramid or MyPlate b Physical activity guidelines i Regular physical activities promote health psychological well being and healthful weight ii Physical fitness includes cardiovascular conditioning stretching exercises for flexibility and resistance exercise iii 30 minutes daily minimum of moderate activity most days of the week iv 60 90 min day on most days of the week to prevent weight gain or 3 Know which organization regulates food labels promote weight loss a The FDA requires food labels on most products that include i Description of identity like Pringles vs chips ii Net contents of the package weight volume or number iii iv Manufacturer s name and address v Nutrition information nutrition facts panel Ingredient list descending by weight Chapter 3 1 What is the difference between hunger and appetite a Hunger b Appetite i Physiological drive for food ii Nonspecific I m so hungry I could eat a horse i Psychological desire for food ii Specific I want Thai tonight baby iii Aroused by environmental cues 2 What are the components of gastric juice What role does each play a Hydrochloric acid HCl denatures proteins and activates pepsin b Pepsin further breaks down proteins i Yielding amino acid amino acid c Gastric lipase enzyme to digest fat d Intrinsic factor protein to absorb vitamin B12 3 What are the functions of chyme mucus and bicarbonate in the stomach a Chyme a liquid product of mechanical and chemical digestion in the stomach b Mucus and bicarbonate protect the stomach lining from the acid in gastric juices 4 Review the digestive enzymes and hormones of the GIT and their function a Know where they are active i Enzymes guide digestion through hydrolosis a chemical reaction that breaks down substances by addition of water ii Specific to carbs proteins and fat digestion iii Enzymes Organ where produced Enzyme Primary action Site of action Mouth Salivary amylase Mouth Stomach Pepsin Stomach Gastric lipase Digests lipids Pancreas Proteases trypsin chymotrypsin carboxypolypeptidase Elastase Small intestine Digests proteins Pancreatic lipase Cholesterol esterase Pancreatic amylase amylase Carboxypeptidase aminopeptidase dipeptidase Lipase Sucrase Small intestine Small intestine Digests proteins Digests carbohydrates Digests proteins Digest fibrous proteins Digests lipids Digests cholesterol Digests carbs Digests lipids Digests sucrose Maltase Lactase Digests maltose Digests lactose i ii Hormones are released into the bloodstream and act on specific target cells that contain the receptor
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