Chapter 1 HUN Final Exam Study Guide 1 Nutrition the scientific study of food and how it nourishes the body and influences health Why is it important It nourishes our body and influences our health 2 a Organic vs Inorganic Organic substances contains carbon and hydrogen carbohydrates lipids proteins and vitamins Inorganic substances do not contain carbon and hydrogen minerals and water b Macronutrient vs micronutrient Macronutrients the body requires in large amounts to support normal functions carbohydrates lipids and proteins Micronutrients needed in relatively small amounts to support normal health vitamins and minerals c Fat soluble vs Water soluble vitamins Fat soluble Vitamins not soluble in water but in fat vitamins A D E and K Water soluble vitamins soluble in water vitamin C and B vitamins d Energy yielding nutrients Carb 4kcal Protein 4 kcal Fat 9kcal Alcohol 7kcal 3 DRI s apply to healthy people only EAR Estimated Average Requirement Average daily nutrient intake level estimated to meet the requirement of half of the healthy individuals RDA Recommended Dietary Allowance Average daily nutrient intake level that meets the requirement of 97 to 98 of healthy individuals AI Adequate Intake Recommended average daily nutrient intake level based on observed or experimentally determined UL Tolerable Upper Intake Level Highest average daily nutrient intake likely to pose no risk of adverse health effects EER Estimated Energy Requirements Average dietary energy intake that is predicted to maintain energy balance in a healthy individual AMDR Acceptable Macronutrient Distribution Range Range of intakes for a particular energy source that are associated with reduced risk of chronic disease Chapter 2 1 Useful tools for designing a healthful diet Adequate diet provides enough of the energy nutrients and fiber to Moderation eating any foods in moderate amounts not too little and not Balanced diet contains the combinations of foods that provide the proper maintain a persons health too much nutrient proportions Variety eating a lot of different foods each day 2 Nutrient Density the relative amount of nutrients per amount of energy calories 3 Dietary Guidelines for Americans Balance calories to maintain weight Consume fewer foods and food components of concern Consume more healthful foods and nutrients Follow healthy eating patterns Eat at least 3 oz of whole grain bread cereal crackers Eat at least 2 cups of vegetables each day Eat at least 1 cups of fruit every day Get 3 cups of low fat dairy foods everyday Eat about 5 oz of lean protein foods each day Chapter 13 1 Evaluate if a person s body weight is healthful BMI weight kg m2 height m2 Underweight Having too little body fat to maintain health BMI less Overweight Having a moderate amount of excess body fat BMI of 25 than 18 5 kg m2 to 29 9 kg m2 Obesity Having an excess of body fat BMI of 30 to 39 9 kg m2 Morbid Obesity 40 kg m2 Healthy BMI of 18 5 to 25 kg m2 2 Components of energy expenditure BMR Basal Metabolic Rate 60 75 TEF Thermic Effect of Food 5 10 Physical Activity 15 35 4 Pear shaped fat distribution More in women in men Chapter 13 5 1 Different eating disorders 3 Apple shaped fat distribution increases risk for chronic disease Found more Anorexia Nervosa Characterized as self starvation which eventually leads to a deficiency in the energy and nutrients needed by the body Bulimia Nervosa Recurrent episodes of binge eating and recurrent inappropriate compensatory behaviors in order to prevent weight gain Amenorrhea the absence of menstruation Binge eating disorder Disorder characterized by binge eating an average of twice a week or more Night eating syndrome Disorder characterized by intake of the majority of the days energy between 8 00pm to 6 00am Chapter 4 5 7 1 Problems with alcohol abuse Alcohol has the potential to act as a direct toxin in high concentrations it can damage or destroy cell membranes and inter cell structures Reduced brain function reduced liver function Fatty liver early and reversible stage of liver disease Alcohol Hepatitis a serious condition of inflammation of the liver caused by alcohol Cirrhosis of the liver End stage liver disease characterized by significant abnormalities in liver structure and function 2 Oxidation of Alcohol 1 Alcohol is oxidized into acetaldehyde by the action of alcohol dehydrogenase 2 Then the acetaldehyde is oxidized into aldehyde dehydrogenase into acetate 3 Acetate is readily converted into acetyl CoA 3 ADH Alcohol dehydrogenase an enzyme that converts ethanol to acetaldehyde in the first step of alcohol oxidation 4 Moderate alcohol consumption alcohol consumption of up to 1 drink per day for women and up to 2 drinks a day for men 5 Metabolic Tolerance a condition in which the liver becomes efficient in its 6 Functional Tolerance mean they show few if any signs of impairment or breakdown of alcohol intoxication even at high BACs Chapter 3 1 Hunger the physiologic sensation that prompts us to eat 2 Appetite the psychological desire to consume specific foods 3 Hormones regulating hunger Insulin and glucagon their levels in the blood either signal the hypothalamus that we are hungry or full When hungry blood glucose levels fall change insulin and glucagon levels 4 CCK cholecystokinin Stimulates secretion of pancreatic digestive enzymes stimulates gallbladder contraction slows gastric emptying 5 Accessory organs of digestion Salivary glands Liver Gallbladder Pancreas molecules 6 Absorption the physiologic process by which molecules of food are taken from the GI tract into the circulation 7 Digestion the process by which foods are broken down into their component 8 Elimination the process by which the undigested portions of food and waste products are removed from the body 9 Segmentation Rhythmic contraction of the circular muscles of the small intestine which squeezes chyme mixes it and enhances the digestion and absorption of nutrients from the chyme 10 4 Types of Absorption Passive diffusion simple process in which nutrients cross into the enterocytes without the use of a carrier protein or energy Facilitate diffusion occurs when nutrients are shuttled across the enterocytes with the help of a carrier protein Active transport requires the use of energy to transport nutrients in combination with a carrier protein Endocytosis is a form of active transport by which a small amount of intestinal contents is engulfed by the enterocyte s cell membrane and incorporated into the
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