HUN1201 Final Exam Study Guide Chapter 1 Nutrition The science that studies food Organic Nutrients Contain carbon Carbohydrates lipids proteins Six classes of nutrients Carbohydrates lipids fats proteins vitamins minerals water Macronutrients Nutrients needed in relatively large amounts to support normal function and health Inorganic Nutrients Do not contain carbon Minerals and water provide energy fuel to our bodies Micronutrients Do not provide energy facilitate the release of energy Fat Soluble Vitamins A D E K Soluble in fat stored in the human body toxicity can occur from consuming excess amounts which accumulate in the body Water Soluble Vitamins C B Soluble in water not stored to any extent in the human body excess excreted in urine toxicity generally only occurs as a result of vitamin supplementation o Major Minerals Calcium phosphorus sodium potassium chloride magnesium sulfur needed in amounts greater than 100 mg day in our diet amount present in the body is greater than 5g o Trace Minerals Iron zinc copper manganese fluoride chromium molybdenum selenium iodine needed in amounts less than 100 mg day in our diet amount present in the human body is less than 5 g Energy yielding nutrients o Carbohydrate 4 kcal g o Fat 9 kcal g o Protein 4kcal g o Alcohol 7 kcal g not a nutrient Dietary Reference Intakes DRIs Dietary standards for healthy people only Estimated Average Requirement EAR The average daily nutrient intake level estimated to meet requirement of half of the healthy individuals in a particular life stage or gender group Recommended Dietary Allowances RDA Average daily nutrient intake level that meets nutrient requirements of 97 to 98 of healthy individuals in particular life stage or gender group Adequate Intake AI Reflect the average daily amount of a nutrient that a group of healthy people consumes healthy people Tolerable Upper Intake Level UL Maximum daily amount of a nutrient that appears safe for most Estimated Energy Requirement EER Average dietary energy intake that is predicted to maintain energy balance in a healthy individual Defined by age gender weight height physical activity level Acceptable Macronutrient Distribution Range AMDR Range of intakes for a particular energy source associated with reduced risk of chronic disease while providing adequate intakes of essential nutrients Malnutrition Too much of too little of a particular nutrient or energy over a significant period of time Dietary intake tools diet history 24 hour dietary recall food frequency questionnaire diet records Primary Deficiency A direct consequence of inadequate intake Secondary Deficiency A person cannot absorb enough of a nutrient Chapter 2 A healthful diet is adequate moderate balanced and varied Food Labels o 1 Statement of identity o 2 Net contents of the package o 3 Ingredient list o 4 Manufacturer s name and address o 5 Nutrition information The Daily Values DV Estimate of individual foods contribution to total diet o 10 19 good source less than or equal to 5 low 2010 Dietary Guideline recommendations balance calories to maintain weight consume fewer foods of concern consume more healthful foods and nutrients follow healthy eating patterns MyPlate five food groups grains vegetables fruits dairy protein and oils Chapter 13 BMI weight kg height m 2 Fat distribution pattern o BMI values below 18 5 or above 30 have increase health risks o Apple shaped increased risk for chronic diseases more prevalent in men o Pear shaped No significant increase chronic disease risk more prevalent in women Energy intake energy expenditure Thermic Effect of Food TEF Energy expended to process food about 5 10 of the energy content Intake than energy expended weight gain of a meal Overweight BMI 25 29 9 km m2 o Health risks High blood pressure heart disease type 2 diabetes sleep disorders Morbid Obesity 100 normal weight linked to many chronic diseases Alcohol Dehydrogenase ADH Present in the stomach and liver liver enzyme that oxidizes alcohol in Binge Drinking consuming 5 or more alcoholic drinks on one occasion men or 4 or more women Alcohol Abuse The excessive alcohol consumption whether chronically or occasionally Reduced liver function fatty liver early reversible stage alcoholic hepatitis inflammation cirrhosis Chapter 4 5 metabolism end irreversible Chapter 3 Hunger Physiological drive for food nonspecific can be satisfied by a variety of different foods Appetite Psychological desire to consume specific foods aroused by environmental cues Hormones Chemical messengers secreted into the bloodstream by endocrine glands to help regulate body functions Food undergoes three processes chemically o Digestion large food molecules are broken down to smaller molecules mechanically and o Absorption process of taking these products through the intestine wall o Elimination undigested portion of food and waste products are removed from the body Gastrointestinal GI Tract A series of organs arranged in a long tube that work together to process Enzymes Complex chemicals that induce chemical changes in other substances to speed up bodily foods processes Gastrin A hormone secreted by stomach lining cells that stimulates the gastric glands to produce hydrochloric acid triggers the stomach to release digestive juices Gastric Juice Contains HCL pepsin gastric lipase and intrinsic factor Chyme Liquid product of mechanical and chemical digestion in the stomach Mucus Protects the stomach lining from the acid in gastric juices Accessory Organs Pancreas liver gallbladder Passive Diffusion Nutrients simply pass through the entereocytes and into the bloodstream without carrier or energy moving from higher to lower concentration Facilitated Diffusion Requires a carrier protein but not energy Active Transport Requires energy and a protein carrier to transport nutrients moving from a lower to Endocytosis Active transport by which a small amount of intestinal contents is engulfed by the cell higher concentration membrane into the cell Chapter 4 Peristalsis Muscular contractions that move push food through the GI tract Segmentation Rhythmic contraction of circular muscles in the intestinal wall mixes the chime and enhances its contact with digestive enzymes and enterocytes Pancreatic Amylase Enzyme produced in the pancreas and secreted into the small intestine digests carbohydrates to maltose Insulin Stimulates glucose transporters to help take glucose from the blood across the cell membrane stimulates the liver to take up
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