Nutrition Exam 1 Review CHAPTER 1 THE ROLE OF NUTRITION IN HEALTH Nutrients and Nutrient Groups The energy in food is measured in units called kilocalories Nutrients carbohydrates fats and oils lipids proteins vitamins minerals and water Energy source carbohydrates fats proteins Macronutrients carbs fats and proteins Micronutrients vitamins minerals Nutrients and Nutrient Groups Carbohydrates largest percent of intake 46 65 4 kcal of energy per gram Proteins 4 kcal of energy per gram 10 35 Fats 9 kcal of energy per gram 20 35 Pg 11 in textbook Nutrients and Nutrient Groups Chronic diseases come on slowly and can persist for years obesity heart disease type 2 diabetes Organic contain both carbon and oxygen Inorganic minerals and water Vitamins fat soluble and water soluble organic compounds do not contain energy essential to energy metabolism break down macronutrients into smaller chemicals building and maintaining healthy bone muscle and blood Nutrients and Nutrient Groups Minerals inorganic single elements cannot be broken down during digestion unlike vitamins they cannot be destroyed by heat or light assist in fluid regulation energy production major and trace minerals Carbohydrates primary energy source primary in exercise Fats less oxygen and water than carbs yield more energy per gram at rest and low intensity exercise Nutrients and Nutrient Groups Proteins contain nitrogen break down amino acids and reassemble them to build our body proteins build new cells and tissues strength of bone Estimated average requirement average daily intake level estimated to meet the requirement of half the healthy individuals in a particular stage and gender group Nutrients and Nutrient Groups Recommended dietary allowance previously used to refer to all nutrient recommendations in US Now considered many reference standards Adequate intake average daily intake level assumed to be adequate Tolerable upper intake level highest average daily intake level likely to pose no health risks Nutrients and Nutrient Groups Acceptable macronutrient distribution ranges recommended range of carbohydrate fat and protein intake expressed as a percentage of total energy Scientific Method 1 Observation 2 Hypothesis 3 Experiment 4 Collect and analyze data 5 Modified hypothesis 6 Conclusion 7 Repeatable experiment 8 Theory is proposed Clinical Trials Experimental design sample size control group control for other variables Repeatability must be able to be tested by other scientists metric system Never accept one report in a newspaper magazine or online source as absolute fact Observational and Case Control Observational studies assessing nutritional habits disease trends other health of large populations and determining the factors Only indicate relationships do not prove that the data are linked by cause and effect Case control studies more complex disease comparing two groups with a particular condition to a similar group without Clinical Trials Clinical trials tightly controlled experiments with an intervention is given to determine its effect on certain disease medications supplements exercise control group Randomized reduces possibility of showing Double blind blind both researchers and favoritism participants CHAPTER 2 DESIGNING A HEALTHFUL DIET Healthy Eating Balanced diet contains the combinations of foods that provide the proper proportions of nutrients Moderate diet eating any foods in moderate amounts Varied diet eating many different foods from the different food groups on a regular basis Healthy Eating Foods labels statement of identity net contents of the package ingredient list name and address of food manufacture packer distributor nutrition information 2000 diet DV Health claims report card pg 46 high moderate low extremely low Healthy Eating Dietary guidelines for Americans set of principles to promote health reduce risk for chronic diseases and reduce the prevalence of overweight obesity Balance calories to maintain weight limit sodium fat sugar alcohol consume more healthful foods nutrients follow healthy eating patterns pg 47 50 Healthy Eating You can achieve a healthy weight by controlling your calorie intake if you are overweight obese you will need to consume fewer calories from foods beverages Increase physical activity Choose nutrient dense foods supply the highest level of nutrients and lowest calories CHAPTER 3 THE HUMAN BODY Forms Organs and Substances Cells smallest units of life Atoms cannot be broken down by natural means Nucleus genetic information DNA is located Insulin and Glucagon hormone maintain blood glucose levels Enzymes assists the body in digesting and absorbing food salvia Forms Organs and Substances Digestion process by which foods are broken down into their component molecules Absorption taking these products of digestion through the wall of small intestine Elimination the remaining waste is removed by the body Parts of Cell Ribosomes instructions from DNA to assemble proteins ER proteins assembled on ribosomes enter and are processed and packaged for transport Breakdown of lipids Mitochondria powerhouse produce energy Cytoplasm semiliquid encloses membrane Cell membrane encloses the contents and is a gatekeeper Forms Organs and Substances Hypothalamus region of brain responsible for prompting us to seek food Hormones molecules usually proteins or lipids that are secreted into bloodstream by glands GI tract digestion absorption elimination occur Mouth esophagus stomach small intestine and here large intestine Forms Organs and Substances Digestion s first step is thinking of food Cephalic phase hunger and appetite work together to prepare the GI tract to digest food Gastric juice digestive fluid Chyme liquid from mixing the food with gastric juice Small intestine longest portion of the GI tract most digestion and absorption is here Forms Organs and Substances Gallbladder stores bile Bile liver produces Pancreas manufactures holds and secretes different digestive enzymes Lacteal small lymph vessel inside villus Capillaries tiny blood cells Villi finger like projections whose constant movement helps them encounter and reap nutrient molecules small intestine Forms Organs and Substances Liver largest digestive orang stores carbs fats and amino acids Large intestine colon Enteric nervous system localized in wall of GI tract Sphincter tight rinds of muscle that open when a nerve signal indicates that food is ready to pass into next section Functions Salvia secrete from