NSC 170C1 1st EditionFinal Exam Study Guide: All lectures Lecture 1-6Scientific 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 saliva Liver. Regulates metabolism. Stores nutrients. Makes bile.Detoxes AlcoholEsophagus. food is directed down Esophagus after the mouth. propels food (bolus) into the stomachGallbladder. holds bile from the liver . it acts as a reservoirStomach. 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 sugarSmall intestine. small intestine is tightly coiled and is responsible for the . responsible for most of absorption of food nutrients Large intestine. absorbs waterHelpful 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 7Origins 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 grainsSimple Carbohydrates vs. Complex Carbohydrates- Monosaccharides - Disaccharides -PolysaccharidesGrains-Refined GrainsGrain kernels stripped of bran and germ, leaving only the endospermEnrichment: attempts to restore some of the nutrients lost in refinement by adding back folic acid, thiamin, niacin, riboflavin, and iron-Whole GrainsWhole grains include the entire edible grain kernel—the bran, the germ, and theendosperm.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 shellRich in fiber, B vitamins, phytochemicals, and mineralsGerm: the seedProvides vitamin E, heart-healthy fats, phytochemicals, and B vitaminsEndosperm: the starchy part of the grainContains 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 lactaseCarbohydrate digestiona) 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 dropsconsequences 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 8Natural Sugar vs. Added Sugar ‘Aliases’ of sugar on food labels-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 candyOften “empty calories” that providelittle nutrition-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 consumptionFiberInsoluble 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