HUN1201 Final Study Guide FALL 2014 What is Nutrition Chapter 1 o Science that studies food in how it nourishes our bodies and influences our health o Includes studying our eating patterns making recommendations o Identifies how we consume digest metabolize and excrete nutrients Nutrients o Organic v Inorganic Organic Contain carbon and hydrogen Carbohydrates lipids proteins vitamins Inorganic Not contain carbon and hydrogen Minerals water o Macronutrient v micronutrient Macronutrient Body requires in relatively large amounts Carbohydrates lipids proteins Micronutrients Nutrients needed in relatively small amounts Vitamins and minerals o Fat soluble v water soluble Fat soluble Vitamins A D E K Stored in body Water soluble o Energy yielding nutrients Lipids 9 kcal g Protein 4 kcal g Carbohydrates 4 kcal g Alcohol 7 kcal g Vitamin C and the B vitamins B12 only one stored in the body DRI s apply to healthy adults o Dietary reference intakes DRIs Consists of EAR RDA AI UL o Recommended Dietary Allowance RDA Average daily nutrient intake level that meets the needs of 97 98 of healthy people in a particular life stage and gender group o Estimated average requirement EAR Average daily intake level of a nutrient to meet the needs of half of the healthy people in a particular life stage or gender group Used to define the RDA of a nutrient o Tolerable Upper Intake Level UL Highest average daily nutrient intake level likely to pose no risk of adverse health effects to most people Consumption of a nutrient at levels above the UL increases the potential for toxic effects and health risks increases o Estimated Energy Requirement EER Average dietary energy intake to maintain energy balance in a Defined by age gender weight height and level of physical healthy adult activity o Acceptable Macronutrient distribution range AMDR Ranges of energy intakes from macronutrients that are associated with reduced risk of chronic disease while providing adequate intakes of essential nutrients If nutrient intake falls outside this range there is a potential for increasing our risk for poor health What are the tools used to assist in designing a healthful diet Chapter 2 o Food labels o 2010 dietary guidelines for Americans o USDA Food Patterns MyPlate o Relative amount of nutrients per amount of energy number of What are the recommendations of the Dietary guidelines for Americans and Nutrient Density calories MyPlate o Balance Calories to maintain weight o Consume fewer foods of concern o Consume more healthful foods nutrients o Follow healthy eating patterns What is a chronic disease o A long lasting condition that can be controlled but not cured o Ex diabetes heart disease Healthy Body weight Chapter 13 o Body Mass Index o Expresses the ratio of a person s weight to the square of his or her Weight kg height m 2 o Normal BMI 18 5 25 kg m2 healthy o Underweight BMI 18 5 may have an eating disorder or genetically height tiny o Overweight BMI 30 Components of Energy Expenditure o Basil Metabolic rate majority of calories burned by this o Thermic effect of food TEF Energy expended to process food About 5 10 of energy content of a meal o Energy cost of physical activity About 15 35 of total daily energy output Energy expended on body movement muscular work Eating Disorders o Anorexia Nervosa Chapter 13 5 Restrictive eating that leads to self starvation Fear of weight gain trigger stress and anxiety Causes Amenorrhea condition of having no menstrual periods for at least 3 continuous months o Bulimia Nervosa Characterized by repeated episodes of binge eating followed by some sort of purging Symptoms chronically inflamed sore throat swollen glands in neck above jaw worn tooth enamel gastroesophageal reflux disorder intestinal distress and irritation from laxative abuse kidney problems from diuretic abuse sever dehydration o Binge Eating o Night Eating Characterized by binge eating an average of twice a week or more typically without compensatory purging Characterized by intake of the majority of the day s energy between 8 pm and 6 am Mood and sleep disorders also common with this disorder Chapter 4 5 7 alcohol Alcohol abuse o Liver damage irreversible o Bone health o Pancreatic injury and diabetes o Cancer Alcohol oxidation steps o Small amount oxidized in stomach before being absorbed into the bloodstream Gastric ADH reduces absorption of alcohol o Most alcohol absorbed into bloodstream and transported to the liver o In the liver the ADH pathway dominates lower intakes of alcohol and the MEOS pathway is important in higher intakes Moderate alcohol consumption o According to Dietary Guidelines for Americans 1 drink per day for women 2 drinks per day for men Metabolic tolerance o Liver becomes more efficient in its breakdown of alcohol o BAC rises more slowly after drinking Functional tolerance BAC o Individuals show few signs of impairment intoxication even at high Chapter 3 Hunger appetite o Hunger Physiological drive for food Nonspecific satisfied by variety of foods Triggered by hypothalamus o Appetite Psychological desire to consume specific foods Aroused by environmental cues Hormones regulate appetite o Pancreatic hormones insulin and glucagon maintain blood glucose o Feeling full satiated results from signals from the stomach and a rise levels in blood glucose CCK cholecystokinin signals the gallbladder to release bile Accessory organs of digestion o Gallbladder o Pancreas o Liver Absorption the body Digestion Elimination the body Segmentation enterocytes 4 types of absorption o Passive diffusion o Process of taking molecules across a cell membrane and into cells of o Large food molecules are broken down to smaller molecules mechanically and chemically o Undigested portions of food and waste products are removed from o Rhythmic contraction of circular muscles in the intestinal walls o Mixes the chime and enhances its contact with digestive enzymes and Nutrients simply pass through the enterocytes and into the bloodstream without the use of a carrier or energy o Facilitated diffusion Requires a carrier protein o Active transport o Endocytosis pinocytosis Requires energy and a protein carried to transport nutrients Active transport by which a small amount of intestinal contents is engulfed by the cell membrane into the cell Smallest molecules that makes up carbohydrates are called monosaccharides Carbohydrate digestion Chapter 4 o Begins in the mouth o Salivary amylase breaks carbohydrates down to maltose o
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