FCS 102 1st Edition Exam 1 Study Guide Nutrition is the science of how living organisms obtain and use food to support all the processes required for their existence The 6 main categories of nutrients Carbohydrates Organic primary source of energy Proteins Organic source of amino acids supports immune system energy Lipids Organic nervous and reproductive system functioning Water Inorganic temperature regulation medium for chemical reactions Vitamins Organic Minerals Inorganic Organic foods are grains fruits vegetables grown without herbicides and pesticides and livestock raised without hormones or antibodies There is no evidence yet to prove that they are healthier Chemical energy our body derives from food ATP ATP stores energy to power processes that go on within the body Phytochemicals health promoting substances found in plants Zoonutrients health promoting substances found in animal foods Functional foods enhanced amounts of traditional nutrients Calorie heat required to increase temp 1 g water 1 degree Celsius AMDR Acceptable Macronutrient Distribution Ranges Current recommendations Carbohydrates 45 65 Protein 10 35 Fats 2035 ABCD methods Anthropometic height and weight BMI Biochemical Blood and urine Clinical symtpoms and visible signs Dietary Dietary assessments Dietary Reference Intakes DRIs Estimated Average Requirement EAR Adequate Intake AI Level Tolerable Upper Intake Level UL Recommended Dietary Allowance Recommended daily values Grains 3 10 oz Vegetables 1 4 cups Fruits 1 2 5 cups Dairy 2 3 cups Protein 2 7 oz Food labels overseen by FDA 3 main claims Nutrient content claims structure function claims health claims Accessory organs in digestion Salivary glands release a mixture of water mucus and enzymes Liver produces bile important in lipid digestion Gallbladder stores and releases bile needed for lipid digestion Pancreas releases pancreatic juice that neutralizes chime Enzymes facilitate chemical reactions that break down complex food particles Tissue layers of digestive tract Mucosa submucosa muscularis serosa Gastroesophageal reflux disease GERD happens when the gastroesophageal sphincter weakens the stomach contents flow back into the esophagus Surface structure of the small intestine folds villi microvilli expand and absorb most nutrients Main function of the colon is absorption microbial action elimination and storage Building blocks of carbohydrates are carbon hydrogen oxygen We categorize carbohydrates by monoacharrides disacharrides Oligosaccharides and Polysaccharides Glucose provides cells with a source of energy in the body Glycogen is broken down quickly for energy while starch takes longer Fiber fits into the polysacharride category of carbohydrates Fiber is important to our diets because it promotes growth of beneficial intestinal bacteria as well as helps prevent health issues such as type 2 diabetes obesity and cardiovascular disease Some good sources of fiber are whole grains legumes vegetables fruits Functional fiber fiber that is added to food to provide beneficial physiological effects Dietary fiber fiber that naturally occurs in plants Total fiber functional and dietary fiber combined Digestive process of carbohydrates Mouth chewing and swallowing enzymes in saliva break down starches and fats Esophagus delivers food to the stomach in less than ten seconds Stomach storage mixes food with gastric secretions Disacharride Digestion Sucrase lactase and maltase get split into monosacharrides Then they are absorbed into the blood directly to the liver via the heptic portal system Nutrient dense is when a food has a lot of nutrients with few calories Examplesbaked chicken is more nutrient dense than fried chicken Fat free milk is more nutrient dense than whole milk Baked potato more nutrient dense than French fries HFCS high fructose corn syrup Used frequently in food manufacturing to improve taste and preserve quality