NSC 170C1 1st Edition Exam 1 Study Guide Scientific Method Process scientist use to design experiments Research conducted on humans is usually characterized as experimental or observational double blind gold standard Double blind studies help eliminate bias 1 Observe Ask a question 2 Form a hypothesis 3 Experiment 4 Conclusion Nutritionist RD Registered Dietitians LD Licensed by the state licensing bond MyPlate A food guidance system for implementing recommendation in the DRI EAR Estimated Average Requirement Average Amount of a nutrient known to meet the needs of 50 of individuals in the same age and gender group Starting point for determining the amount needed for good health RDA Recommended dietary allowance Average amount of a nutrient that needs of nearly all 97 to 98 percent individuals AI Adequate intake Best estimate of the amount of a nutrient needed for good health UL Tolerable Upper Intake The highest amount of a nutrient that can be consumed without harm AMDR Acceptable Macronutrient Distribution Range Guidelines for intake of the energy containing nutrients AMDR daily recommended Values Carbohydrates 45 65 Fats 20 25 Macronutrient calorie per gram 4kcal g 9kcal g Protein 10 35 4kcal g Food Labels By law food must have 1 Net weight 2 Name of Food 3 How to find manufacturer 4 List of ingredients 5 Nutrition Fact Calories total fat cholesterol sodium total carbohydrates daily fiber sugars protein vitamin A vitamin C calcium and iron Food who are exempt include coffee tea spices deli or ready to eat bakery items restaurant meals food produced by small businesses who makes less than 400 000 annually Daily Values are ballpark reference levels to see how nutrients in food fits into your overall diet Claims advertising statements to get costumers to buy their food Nutrient Claim particular dietary claims that establishes the quantity of a particular ingredient such as fats cholesterol and fiber Light lower calorie Fat Free Health Claim Foods that claim it can reduce the risk of a disease or health related condition Eating Vitamin E can reduce the risk of Heart Disease Claims related to body structure or Function claim describes how a nutrient or dietary compound affects body structure or function Calcium builds strong bones GI organs vs Accessory organs GI Tract Organs Mouth beginning of digestion process mechanical breakdown by chewing and grinding Chemical breakdown from Accessory Organs Liver Regulates metabolism Stores nutrients Makes bile Detoxes Alcohol saliva Esophagus food is directed down Esophagus after the mouth propels food bolus into the stomach Stomach Prepares mixes and stores food for digestion The stomach churns and contracts to mix food with powerful digestive secretions forming chyme Gallbladder holds bile from the liver it acts as a reservoir Pancreas produces important digestive enzymes produces sodium bicarbonate responsible for 50 of ingested protein and carbohydrates produces insulin important for regulating blood sugar Small intestine small intestine is tighly coiled and is responsible for the responsible for most of absorption of food nutrients Large intestine absorbs water Helpful bacteria plays a role in chemical digestion rectum final portion Celiac Disease Immune system response to gluten causing damage to the lining of the small intestine Requires a Gluten Free Diet
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