1 Test One Study Guide Victoria Gonzalez Functions of nutrients o Energy production o Growth promotion Carbohydrates Lipids Proteins Proteins Lipids Water Some vitamins Some minerals Proteins Water Some lipids Some vitamins Some minerals o Bodily processes regulations My plate food groups o Fruits Eat a variety of fruit Fresh frozen canned or dried Decrease fruit juices o Vegetables o Grains o Protein o Dairy o Fats More dark green veggies broccoli spinach leafy greens More orange veggies carrots sweet potatoes More dry beans and peas Half of grains whole grains Low fat or lean meats and poultry Bake broil or grill More fish beans peas nuts and seeds Fat free milk and yogurt If you can t consume milk drink lactose free or other calcium and vitamin D products Make most vegetable oils Limit solid fats Decrease saturated fat trans fat and sodium Choose foods and beverages low in sugars 2 Essential nutrients must be consumed to maintain health o Has a specific biological function o Removing it from diet declines the function o Adding it to diet restores the function States of nutritional status o Optimal nutrition normal function and build and maintain surplus intake does not meet needs o Undernutrition body tissues have enough nutrients to support Reduced biochemical functions Clinical symptoms appear o Overnutrition nutrient intake exceeds needs Supplement overuse Obesity Nutrient dense vs caloric dense o Nutrient density important tool to access nutrient quality of foods o Comparison of nutrient protein vitamin and minerals content to number of calories Divide the amount of the nutrient per serving by the recommended amounts Divide the calories in a serving by daily caloric need Compare the two o Nutrient dense greater contribution to nutrient need than calorie needs o Example 17 year old girl EER of 1 800 calories Eats orange 65 calories 70 mg of vitamin c 52 mg of calcium RDA for vitamin C 65 mg Ca 1300 mg Vitamin C 70 65 100 108 Ca 52 1300 100 4 Calories 65 1800 100 4 o Calorie dense empty calorie junk food that provides calories but few nutrients Macronutrient physiologic values o Carbohydrates 4 kcal gram o Proteins 4 kcal gram o Lipids 9 kcal gram o Alcohol 7 kcal gram Calculating percent energy from food o Total Calories 4 G of Carb 4 G of Protein 9 G Lipids 3 Dietary guidelines for Americans Identifies key recommendations in categories Balance calories to manage weight o Obesity prevention Physical activity Improved eating control of calories Foods and food components to reduce o Sodium o Fats saturated trans cholesterol o Solid fats and added sugars o Refined grains o Alcohol Foods and nutrients to increase o Fruits and vegetables o Whole grain o Fat free or low fat dairy o Variety of protein and seafood o Oils to replace solid fats o Foods with more potassium dietary fiber calcium vitamin D Building healthy eating patterns o Eating pattern that meets nutrient needs o Food safety Sites and functions of GI secretions including hormones o Hormones Gastrin triggers the stomach to release HCl and pepsinogen Released by stomach and duodenum in response to food reaching the stomach Cholecystokinin and bile from the gall bladder stimulates the release of pancreatic enzymes Released by small intestine in response to dietary fat in Secretin chyme stimulates release of pancreatic bicarbonate Release by small intestine in response to acidic chime Glucose dependent insulinotropic peptide GIP gastric acid secretion stimulates insulin release inhibits Released by small intestine in response to glucose amino acids and fat 4 o Others Saliva Mucus Digestive enzymes Hydrochloric acid Bile Bicarbonate ions to cancel out HCl Hormones mouth stomach large intestine mouth small intestine pancreas stomach stomach liver stored in the gall bladder secreted from pancreas into small intestine small intestine stomach Different types of food label claims o Nutrient content claim o Health claim Closely regulated by FDA Claims comparing food to other foods Calorie free low calorie reduced or fewer calories light fat free low fat reduced or less fat lean In order to use these terms you must meet certain requirements by FDA Closely regulated by FDA Allow foods to bear certain science baked claims about disease prevention in their labeling without being regulated as drugs Permitted claims must have true scientific agreement Claims must use might or may qualifier in statement Health claim requirements Must be a good source at least 10 of DV of at least one nutrient Cannot contain more than 13 g of fat 4 g of saturated fat 60 mg of cholesterol and 480 mg of sodium Product meet criteria specific to health claim o Structure function claim Not FDA approved Ex helps build strong bones and teeth helps maintain a healthy heart promotes digestive health o Front of package claims Nutrient specific shows nutritional values large on the front Summary indicator has logos or points to help summarize nutritional content Food group information symbol for content in food whole Products can have these if they don t it doesn t mean they grain aren t healthy 5 Structure of GI o GI tract flow Mouth and salivary glands Esophagus 10 inches long Stomach 4 cup 1 liter capacity Food remains here for 2 to 3 hours or longer for large meals Small intestine 10 feet total length food remains 3 10 hours Large intestine 3 feet total length food remains 72 hours Duodenum 10 inches long Jejunum 4 feet long Ileum 5 feet long Cecum Ascending colon Transverse colon Descending colon Sigmoid colon Rectum Anus o Anatomy of the GI tract GI tract alimentary canal 15 feet long hollow muscular tube Four layers Mucosa innermost layer that forms the lumen hollow area inside Submucosa contains blood vessels to carry nutrients connective tissues nerves and glands Muscle double layer moves food forward Serosa outside layer protects the tract What makes up a healthy diet o Healthy diet the consumption of a variety of foods balanced by a moderate intake of each food Variety Not always eating the same thing Choosing different foods within each food group Ensure sufficient nutrients Balance Moderation Do not over consume any one food group Eat foods from five major food groups Moderate don t eliminate Control portion size No good foods or bad foods 6 Structure of the small intestine o Organization of small intestine Interior wall is folded on folds to increase intestinal surface area Villi projections extend into lumen Enterocytes absorptive cells on villi