1 Nutrition is the science study of food and how it nourishes the body and Chapter 1 influences health 2 Different Types of Nutrients Organic A substance or nutrient that contains the element of carbon which is a component essential for all living organisms Grown with little or no chemicals Include Carbs Lipids Proteins Vitamins Inorganic carbon Includes Minerals and Water A substance or nutrient that does NOT contain Macronutrients Nutrients that the body requires in relatively large amounts to support normal function and healthy Includes Carbs Lipids Proteins o Carbs Primary fuel source for the body primarily for the brain and for physical activity Composed of carbon hydrogen and oxygen o Lipids Major source of energy important source for energy at rest and during low intensity exercise Composed of carbon hydrogen and oxygen Provide fat soluble vitamins and essential fatty acids o Proteins Only macronutrient that contains nitrogen basic building blocks for proteins are amino acids Support tissue growth repair and maintenance Micronutrients nutrients needed in small amounts to support normal health and body functions including vitamins and minerals Fat Soluble Vitamins are not soluble in water but soluble in fat Stored in human body and toxicity only occurs from consuming excess amounts which accumulate in the body o Vitamins A D E and K Water Soluble Vitamins extent in the human body excess excreted in urine Toxicity generally only occurs as a result of supplement mentation are soluble in water not stored to any o Vitamins C and B 3 1 Kilocalorie is equal to 1 000 calories but in nutrition 150 calories are equal to 150 kilocalories Carbs and Proteins 4 Kcal Lipids 9 Kcal Alcohol 7 Kcal To Calculate Energy Contribution o I e Carbs x g of carbs X 4 Kcal g Y cid 224 Y kcal total of Kcal consumed X 100 W of total energy from carbs Same goes for protein alcohol and lipids Just need to switch the macronutrients number 4 Components of DRI Daily Reference Intake A set of nutritional reference values for the United States and Canada that applies to healthy people Estimated Average Requirement EAR The average daily nutrient intake level estimated to meet the requirement of half of the healthy individuals in particular life stage or gender group nutrient requirement Recommended Dietary Allowance RDA 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 Scientist uses the EAR to establish the RDA and if the EAR cannot be determined for a nutrient then the nutrient cannot have an RDA Adequate Intake A recommended average daily nutrient intake based on observed or experimentally determined estimates of nutrient intake by a group of people These estimates are assumed to be adequate and are used when the evidence necessary to determine RDA isn t available Some nutrients include calcium vitamin D K and fluoride More research needs to be done to establish an AI value so that an EAR and also a RDA can be established Addition to establishing an RDA and AI values of nutrients a Tolerable Upper Intake Level has also be defined Tolerable Upper Limit Intake UL The highest average daily nutrient intake level likely to pose no risk of adverse health effects to almost all individuals in a particular life stage and gender group We are not meant to try and get to this level it is just a maximum of we intake around this UL amount we are at risk for toxicities Estimated Energy Requirement EER The average dietary energy intake that is predicted to maintain energy balance in a healthy adult Defined by a person s age gender weight height and level of physical activity Acceptable Macronutrient Distribution Range AMDR A range of intakes for a particular energy source that is associated with reduced risk of chronic disease while providing adequate intake of essential nutrients Expressed as percentage or total energy or a percent of total Kcal Has a lower and upper range i e Carbs stay between 45 65 Chapter 2 1 The different component of a healthful diet is a proper combination of energy and nutrients Adequate provides enough of the energy nutrients and fiber to maintain a persons health Moderations eating any foods in moderate amounts not too much not to little Balanced contains the combination of foods that provide proper portions of nutrients Variety eating a lot of different foods each day 2 Key Recommendations of Dietary Guidelines Adequate nutrients within calorie needs Weight management Physical Activity Eating different food groups Fats 20 35 of total energy intake Carbohydrates 6oz a day Sodium and Potassium levels but excess amount of sodium can raise these levels 2 300mg sodium per day potassium is helpful for blood pressure Alcoholic Beverages no more than one drink per day Food Safety 3 The U S Food and Drug Administration FDA regulate food labels Chapter 3 1 The difference between hunger and appetite Hunger is a physiologic sensation that prompts us to eat The physiologic drive for food that occurs when the body senses that we need food This is unspecific Appetite is a physiologic desire to consume a specific food It can be aroused by environment and senses 2 The components of gastric juice are Hydrochloric Acid have entered the body with your food starts to denatures proteins and converts pepsinogen in to active pepsin enzymes kills any bacteria and or germs that may begins to digest the denatured proteins into smaller Pepsin components begins the digestion of proteins and activates many other GI enzymes needed to digest food Gastric Lipase enzyme responsible for lipid digestion a protein critical to the absorption of vitamin Intrinsic Factor B12 3 Functions in the Stomach Chyme the semifluid mass consisting of partially digested food water and gastric juice Liquid left over after stomach digestion Mucus makes sure the stomach itself is not eroded because mucus neck cells and surface cells in the stomach lining secret a protective layer Bicarbonate secreted by other stomach lining cells and neutralizes acid near the surface of the stomach s lining and also assist to protect the lining 4 Digestive enzymes and hormones of the GI Tract and their functions Hormones o Gastrin Hormone secreted by stomach lining cells that stimulates the gastric glands to produce gastric juice o Secretin controls the eviroment in the duodenum by regulating secretions of the stomach and pancreas and regulates water
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