Chapter 1 1 Definitions of Nutrients Diet Food and Energy a Nutrients chemical substances obtained from food used to provide energy and support growth maintenance and repair tissue b Diet the food and beverages a person eats c Food product from plants and animals d Energy body receives it from food and beverages in the form of chemical energy 2 Factors that Influence Food Choices a Preferences high fat foods usually preferred b Habits c Culture and Ethnicity d Social Interactions meals are usually social e Availability and Convenience f g More listed in notes Income 3 Six Classes of Nutrients a Carbohydrates b Proteins c Lipids d Vitamins e Minerals f Water 4 Categories of Nutrients o Macro vs Micro nutrients i Macronutrients needed in large amounts carbohydrates proteins lipids energy producing nutrients ii Micronutrients needed in small amounts vitamins and minerals do not provide energy and assist in energy resisting processes o Energy yielding nutrients i Carbohydrates proteins and lipids o Organic vs Inorganic nutrients i Organic Nutrients contain carbon carbohydrates proteins lipids vitamins ii Inorganic Nutrients do not contain carbon minerals and water 5 Energy from Food o Units of energy i Calorie which is 1 kcal and 1000 calories o Energy provided by CHO fats protein and alcohol i Carbs 4 kcal gram ii Fats 9 kcal gram iii Protein 4 kcal gram iv Alcohol 7 kcal gram 6 Energy Density vs Nutrient Density a Energy Density measure of the energy a food provides relative to the weight of the food kcal gram low energy density food is healthier b Nutrient Density measure of nutrients a food provides relative to the weight high nutrient density is better and healthier 7 Dietary Reference Intakes a Estimated Average Requirements avg daily requirement of a nutrient that is sufficient for half of the population b Recommended Dietary Allowances amount of nutrient needed to meet requirements of almost all healthy individuals about 93 c Adequate Intake when science is not available to set an RDA it s based on estimates of nutrient intake by a group of apparently healthy people that are assumed to be adequate d Tolerable Upper Level Intake Max daily amount of a nutrient that appears safe for most healthy people after that there is a risk of adverse health effects 8 Acceptable Macronutrient Distribution Ranges AMDR a Ranges of intakes for energy yielding macronutrients that would provide enough energy and nutrients b 45 65 kcal from carbs c 20 35 kcal from fat d 10 35 kcal from protein Highlight 1 Best Source of Nutrition Information Chapter 2 1 Meal Planning Principles a Think about overall eating pattern combo of many foods and beverages is best b Adequacy the sufficient energy and nutrients c Balance enough but not too much different types of food in different proportions d Kcal Energy Control energy input should equal energy output e Variety select from different food groups eat the rainbow f Nutrient Density choose foods with most nutrients and least energy to avoid empty kcals g Moderation limiting unhealthy foods a USDA Nutrition Guides basic four food groups food pyramid my pyramid my 2 Dietary Guidelines plate 3 MyPlate o Currently used o Five food groups a Grains vegetables fruit protein dairy in the glass 4 Nutrition Facts Labels Ingredients Label and Nutrition Claims on Labels a Nutrition Facts serving size and number of servings per container energy information and nutrient quantities total fat sodium cholesterol total carbs protein percent values based on 2000 kcal per day diet some vitamins and minerals A C calcium and iron Ingredients Label listed in descending order of predominant by weight b c Nutrition Claims definition condition i Nutrient Claims characterize quantity of nutrient in food must meet FDA ii Health Claims describe relationship between food and disease health related iii Structure Function Claim doesn t require FDA approval Chapter 3 1 Definitions of Digestion Absorption and GI tract a Digestion process by which food is broken down b Absorption uptake of nutrients by the cells of the small intestine for transport into blood or lympth system c GI Tract digestive tract 2 Anatomy of Digestive Tract o Anatomy picture o Mouth Digestion begins carbohydrate digestion begins o Esophagus No digestion a Upper esophageal sphincter opens and food enters b Food moves through and passes through a hole in the diaphragm o Stomach Strongest muscle Chyme a Lower esophageal sphincter opens to allow food into the stomach b Food slowly transferred from upper to lower portion of the stomach c Chyme the semi liquid that is food ground with juices in the stomach released as the pyloric sphincter opens and goes into small intestine d Digestion of proteins and lipids begins in stomach digestion of carbs continues o Small intestine major location for nutrients absorption a Chyme travels through 3 sections duodenum jejunum and ileum 3 Movement of Food Through the Digestive Tract o What s peristalsis a Peristalsis wavelike muscular contractions that push food through the GI tract o The function of sphincters a Keep the flow of food moving in one direction at a controlled pace 4 Secretions in Digestive Tract o Saliva a Moistens food in the mouth and contains enzymes that begin the digestion of carbohydrates as well as water salt and mucus has a neutral pH a Secreted by glands in the stomach and is highly acidic it contains water enzymes and hydrochloric acid the pH is 2 and protiens begin to be digested here the stomach walls secrete mucus to protect itself from the acid o Gastric juice o Pancreatic enzyme a Enters the digestive system in the duodenum and contains enzymes that act on all macronutrients a little bit basic o Bile a Enters in duodenum produced by the liver and stored by the gallbladder it is an emulsifier not an enzyme that assists with fat digestion and absorbtion 5 Absorption of nutrients in the digestive tract o Villi Microvilli o Diffusion nutrients absorbed o Villi small fingerlike projections that come from the intestinal walls that absorb o Microvilli tiny fingerlike projections that are projected from each villi in the intestinal walls increases the rate of absorption of each villi o Simple Diffusion water and small lipids cross into intestinal cells freely and are o Facilitated Diffusion water soluble vitamins are carried by a protein carrier on the outside of the cell into the cell to be absorbed o Active Transport glucose and amino acids are absorbed by a