NSC 170C1 1st EditionExam 1 Study GuideScientific 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 question2) Form a hypothesis3) Experiment 4) ConclusionNutritionist RD- Registered DietitiansLD- Licensed by the state licensing bondMyPlate- 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 Macronutrient calorie per gram:Carbohydrates: 45-65% 4kcal/g Fats: 20-25% 9kcal/gProtein: 10-35% 4kcal/gFood Labels- By law food must have 1) Net weight 2) Name of Food3) 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 dietClaims : 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 organsGI Tract Organs Accessory Organs Mouth . beginning of digestion process. mechanical breakdown by chewing and grinding. Chemical breakdown from Liver. Regulates metabolism. Stores nutrients. Makes bile.Detoxes Alcoholsaliva Esophagus. food is directed down Esophagus after the mouth. propels food (bolus) into the stomachGallbladder. holds bile from the liver . it acts as a reservoir Stomach. Prepares, mixes, and stores food for digestion. The stomach churns and contracts to mix food with powerful digestive secretions, forming chyme.Pancreas. produces important digestiveenzymes . produces sodium bicarbonate. responsible for 50% of ingested protein and carbohydrates. produces insulin, important for regulating blood sugarSmall intestine. small intestine is tighly coiledand is responsible for the . responsible for most of absorption of food nutrients Large intestine. absorbs waterHelpful bacteria plays a role inchemical digestion . rectum final portion Celiac Disease- Immune system response to gluten causing damage to the lining of the small intestine - Requires a Gluten- Free
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