NSC 170C1 1st Edition Final Exam Study Guide All lectures Lecture 1 6 Scientific Method 1 2 3 4 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 Observe Ask a question Form a hypothesis Experiment 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 Protein 10 35 Macronutrient calorie per gram 4kcal g 9kcal g 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 saliva Esophagus food is directed down Esophagus after the mouth propels food bolus into the stomach Accessory Organs Liver Regulates metabolism Stores nutrients Makes bile Detoxes Alcohol Gallbladder 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 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 tightly 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 Chapter 7 Origins of Dietary Carbohydrates Carbohydrates are a primary source of energy in the body Composed of hydrogen oxygen and carbon Good sources include fruits vegetables and grains Simple Carbohydrates vs Complex Carbohydrates Monosaccharides Disaccharides Polysaccharides Grains Refined Grains Grain kernels stripped of bran and germ leaving only the endosperm Enrichment attempts to restore some of the nutrients lost in refinement by adding back folic acid thiamin niacin riboflavin and iron Whole Grains Whole grains include the entire edible grain kernel the bran the germ and the endosperm Consumption of whole grains may reduce risk of heart disease stroke and diabetes A whole grain is made up of three edible parts Bran indigestible outer shell Rich in fiber B vitamins phytochemicals and minerals Germ the seed Provides vitamin E heart healthy fats phytochemicals and B vitamins Endosperm the starchy part of the grain Contains protein B vitamins and some fiber in smaller amounts than the bran Lactose Intolerance The inability to digest lactose in foods due to inadequate levels of the enzyme lactase Carbohydrate digestion a Enzyme begins carbohydrate digestion in the mouth hydrolysis b Breaks carbohydrates starch down to maltose There is no digestion of carbohydrates in the stomach c However most chemical digestion of carbohydrates occurs in the small intestine Hormones that control blood levels Insulin a hormone released by the pancreas that helps move glucose into your cells and determines whether it will be used immediately as energy or stored for later Glucagon a hormone released by the pancreas when blood glucose drops consequences of not getting enough carbohydrates in the diet The liver and kidney produces ketones from partially metabolized fat for energy The production of too many can accumulate in the blood causing it to be slightly acidic Leads to ketosis Chapter 8 Natural Sugar vs Added Sugar Naturally occurring sugar is found in fruits and dairy Generally more nutrient dense Added Sugars are added by manufacturers to foods such as soda and candy Often empty calories that provide little nutrition Aliases of sugar on food labels Sucrose and fructose are the most common added sugars Sugars can appear on food labels under many different names Honey and fructose are not nutritionally superior to sucrose The Nutrition Facts panel doesn t distinguish between naturally occurring and added sugars Sugar Substitutes Substances as sweet as or sweeter than sugar but that contain fewer calories Must be approved by the FDA and deemed safe for consumption Fiber Insoluble vs Soluble Insoluble fiber promotes bowel regularity Soluble fiber may also help ease constipation by attracting water and making stool easier to pass Help lower elevated blood cholesterol May reduce absorption of fat and carbohydrates from the diet improving insulin sensitivity Fiber sources include whole grains fruits vegetables legumes nuts and seeds Chapter 9 Type I vs Type II Diabetes develops when the body s immune begins as insulin resistance the system destroys cells in the