Chapter 11. Nutrition is the science study of food and how it nourishes the body and 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: A substance or nutrient that does NOT contain carbon. Includes: Minerals and Water. • 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: are soluble in water, not stored to any extent in the human body, excess excreted in urine, Toxicity generally only occurs as a result of supplement mentation. 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 [(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 notmeant 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 21. 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 (potassium is helpful for blood pressure levels, but excess amount of sodium can raise these levels. >2,300mg sodium per day)• Alcoholic Beverages (no more than one drink per day)• Food Safety 3. The U.S. Food and Drug Administration (FDA) regulate food labels.Chapter 31. 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 – kills any bacteria and/or germs that may have entered the body with your food, starts to denatures proteins, and converts pepsinogen in to active pepsin enzymes.• Pepsin – begins to digest the denatured proteins into smaller components, begins the digestion of proteins, and activates many other GI enzymes needed to digest food. • Gastric Lipase – enzyme responsible for lipid digestion.• Intrinsic Factor – a protein critical to the absorption of vitamin 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
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