Chapter 1 1 Explain the different types of nutrients a Organic vs inorganic Organic nutrients Inorganic nutrients contain carbon such as carbohydrates lipids proteins vitamins do not contain carbon such as minerals and water carbohydrates CHO Macroneutrients provide energy lipids fats proteins vitamins Microneutrients facilitate release of energy b Macronutrient vs micronutrient minerals water H2O c Fat soluble vs water soluble vitamins d Energy yielding nutrients kcal g for each Carb 4kcal g Protein 4kcal g Fat 9 kcal g Alcohol 7 kcal g i Know their major functions in the body Carbohydrates Fuel for the body especially for neurologic functioning and physical exercise Lipids Insoluble in water Include triglycerides phospholipids and sterols Energy source during rest or low to moderate intensity exercise Stored as adipose tissue body fat Provide fat soluble vitamins Proteins Primarily in meat dairy seeds nuts and legumes Small amounts are found in vegetables and whole grains 2 Be able to calculate energy contributions of nutrients 3 Explain the components of the DRI 1 Estimated Average Requirement EAR supports a specific function in the body for half 50 of the healthy population Used to define the RDA of a nutrient 2 Recommended Dietary Allowance RDA use the EAR as a base and include sufficient daily amounts of nutrients to meet the known nutrient needs of practically all healthy populations 98 3 Adequate Intake AI insufficient scientific evidence to determine EAR reflect the average daily amount of a nutrient that a group of healthy people consumes 4 Tolerable Upper Limit Intake UL maximum daily amount of a nutrient that appears safe for most healthy people beyond which there is an increased risk of adverse health effects 5 Estimated Energy Requirement EER the average daily energy intake to maintain energy balance and good health for population groups Defined by age gender weight height and level of physical activity 6 Acceptable Macronutrient Distribution Range AMDR represents the range of intakes for energy nutrients that provide adequate energy and nutrients and reduce risk of chronic disease a CHO 45 65 b Fat 20 35 c Protein 10 35 Chapter 2 Moderate Balanced Diverse 1 What are the different components of healthful diet Adequate Sufficient energy and nutrients to maintain a person s health Not too much and not too little of any of the foods Proper proportions of nutrients Many different foods from the different food groups on a regular basis 2 The FDA requires food labels on most products These labels must include 1 A statement of identity 2 Net contents of the package 3 4 Manufacturer s name and address 5 Nutrition information Nutrition Facts Panel Ingredient list 2 What are the key recommendations of the dietary guidelines for Americans Limit saturated and transfat exercise 30 min a day eat vegetables and fruits Chapter 3 1 What is the difference between hunger and appetite Hunger is drive for food unspecific Appetite is a desire for specific food can be influenced by enviroment 2 What are the components of gastric juice What role does each play a a hormone secreted by stomach lining cells that stimulates the gastric glands to Gastrin produce gastric juice Gastric Glands b Parietal Cells secrete HCl and intrinsic factor c Chief Cells secrete pepsinogen and gastric lipase Gastric juice contains d Hydrochloric acid HCl denatures proteins and activates pepsin e Pepsin enzyme to digest protein f Gastric lipase enzyme to digest fat g Intrinsic factor protein to absorb vitamin B12 3 What are the functions of chyme mucus and bicarbonate in the stomach Chyme liquid product of mechanical and chemical digestion in the stomach Mucus layer protects the stomach lining from the acid in gastric juices Bicarbonate neutralizes the acid 4 Review the digestive enzymes and hormones of the GIT and their function 5 What are the three accessory organs and their functions Produce store and secrete enzymes and other chemicals that are involved in digestion Accessory organs Gallbladder Gallbladder Pancreas Liver Gallbladder stores bile a greenish fluid produced by the liver CCK signals the gallbladder to release bile Bile emulsifies the lipids Lipids are dispersed into smaller globules and become more accessible to digestive Enzymes Pancreas Liver Chapter 5 Manufactures holds and secretes digestive enzymes Stores enzymes in the inactive form Pancreatic amylase digests carbohydrates Pancreatic lipase digests fats Protease digests proteins Insulin and glucagon hormones are produced to regulate blood glucose Bicarbonate is secreted to neutralize chyme The liver is one of the most important organs in the body Synthesizes chemicals for metabolism Bile for emulsification of fats Receives the products of digestion via the portal vein Releases glucose from glycogen stores Stores vitamins Manufactures blood proteins Filters the blood removing wastes and toxins 1 What are the 3 types of lipids found in food and our bodies Lipids insoluble in water Triglycerids 3 fatty acid 1 Glycerol molecule sterols and phospholipids 2 Explain the different classifications of fatty acids Fatty acids are classified by carbon chain length saturation and shape Triglycerides Chain Length Short medium or long chain fatty acids Carbons can be numbered Carboxyl end COOH a carbon alpha first Methyl end CH3 carbon omega last Determines method of lipid digestion absorption metabolism and use Triglycerides Saturation Saturated fatty acids Polyunsaturated fatty acids 1 double bond Triglycerides Shapes hydrogen atoms surrounding every carbon in the chain Monounsaturated fatty acids 1 double bond lack 1 hydrogen atom Determined by the saturation of the carbon chains Saturated fatty acids Pack tightly together Solid at room temperature Animal fats butter and lard Unsaturated fatty acids Do not stack together well More liquid at room temperature Hydrogen atoms at the unsaturated part can be arranged in different positions Cis same side of the carbon chain Trans opposite sides of the chain 3 What are the 2 types of EFAs What are some dietary sources of each Essential fatty acids a Cannot be made by the body must be obtained from food b Linoleic acid 6 fatty acid i Found in vegetable and nut oils c Alpha linolenic acid 3 fatty acid i Found in vegetables soy flaxseeds walnuts 4 Where does fat digestion occur What hormones are involved and where Fat digestion begins in the small intestine Cholecystokinin CCK and secretin gallbladder
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