NUTR 251 1st Edition Exam 1 Study Guide Lectures Lesson 1 4 Lesson 1 Chapters 1 and 2 Planning a Healthy diet What is nutrition What are the expected nutrient requirements for the average American What are the six nutrients How is research conducted What are the recommended daily values Definitions Nutrition The science of food This includes the study of human behaviors related to food and eating Essential nutrients Nutrients that the body cannot make and must be obtained from food Energy Density A measure of energy a food provides relative to the weight of the food Vitamins Organic essential nutrients required in small amounts by the body for health Minerals Inorganic elements Some minerals are essential nutrients required in small amounts by the body for health DRIs Stands for dietary reference intakes This is the guideline for intake of specific nutrients EAR Estimated average requirement The amount of a nutrient that will cover half of the population s needs RDA Recommended dietary allowance The amount of a nutrient that covers 98 of the population s needs AI Adequate intake The average daily amount of a nutrient that appears sufficient to maintain a specified criterion UL Tolerable upper level The maximum daily amount of a nutrient that appears safe for most healthy people Beyond which there is a risk of negative health effects AMDR Acceptable macronutrient distribution range Ranges of intakes for the energy nutrients that provide adequate energy and nutrients and reduce the risk of chronic diseases EER The average dietary energy intake that maintains energy balance and good health with a person of a certain age gender weight height and level of physical activity Nutrient density A measure of the nutrients a food provides relative to the energy it provides The more nutrients and fewer kcalories the higher the nutrient density Nutrient claims Statements that characterize the quantity of a nutrient in a food Health claims Statements that characterize the relationship between a nutrient or other substance in a food and a disease or health related condition Structure function claims Statements that characterize the relationship between a nutrient or other substance in a food and its role in the body Six Types of Nutrients 1 Carbohydrates 2 Lipids fats 3 Proteins 4 Vitamins 5 Minerals 6 Water Broken into two groups Organic Contains carbon carbon bonds Inorganic Do not contain carbon Energy yielding nutrients Nutrients that break down to yield energy for the body 1 Carbohydrates 2 Fat 3 Protein Energy is measured in kcalories 1000 energy calories 1kcal 1 food calorie this is what you read on food labels Energy density Low energy density helps with weight loss High energy density helps with weight gain AMDR Daily amounts Carbohydrates 45 65 Lipids 20 35 Proteins 10 35 Research The scientific method Observation Hypothesis Experiment Results Interpretation New Questions Subjects are usually broken up into two groups Control group Experimental group Groups are chosen by randomization Subjects are randomly assigned a group Done by flipping a coin or some method involving chance Blind experiment Subjects do not know if they are in the control or experimental group Double blind experiment Both subjects and researchers do not know who is in which group Correlations Positive both variables change in the same direction Negative variables change in opposite directions Diet planning Balance calories Enjoy food but eat less Foods to increase Half of plate fruits and vegetables Half of grains whole grains Food to reduce Foods with a lot of sodium Sugary drinks food with a lot of added sugars Portion sizes 1 cup of fruits or veggies a baseball 3 oz meat a deck cards 1 oz cheese 4 stacked dice Grain processing Enriched Addition of nutrients such as iron thiamin riboflavin niaci and folate Refined Course parts of food are removed only endosperm is lef Daily Values DV calculations Amount of nutrient a servin g X 100 Daily value Calories per gram Carbohydrates 4 Fat 9 Protein 4 DV and food selection High in that nutrient 20 or more of the DV Good in that nutrient 10 19 of the DV Low in that nutrient 5 or less of the DV Food claims Three types Nutrient claims FDA approved Structure function claims FDA approved based on scientific data Health claims Lesson 2 Chapter 3 Digestion Absorption and Transport What is digestion What organs are part of the digestive tract and what are their functions How is food absorbed and where does it go What hormones are involved Definitions Duodenum the top portion of the small intestine Esophageal sphincter A sphincter muscle at the upper or lower end of the esophagus Ileocecal valve The sphincter separating the small and large intestines Pyloric sphincter Separates the stomach from the small intestine Ileum The last segment of the small intestine Jejunum The first 2 5 of the small intestine beyond the duodenum Lumen The space within a vessel such as an intestine Bolus A portion of chewed up food lump Chyme Semiliquid mass of partly digested food Peristalsis Wavelike muscular contractions of the GI tract used to move food Bile An emulsifier that is stored in the gallbladder Secretin A hormone which targets the pancreas and causes the secretion of bicarbonate rich pancreatic juice Cholecystokinin CCK A home which targets the gallbladder and causes the release of bile and the slowing of GI motility Organs involved in digestion 1 Mouth a Chews mixes food with saliva i Creates bolus 2 Esophagus a Peristalsis moves food b Bolus passes through upper and lower esophageal sphincters into stomach 3 Stomach a Food churned and mixed with HCL to form chime i Stomach is protected with a layer of mucus from HCL ii HCL kills most bacteria b Passes through the Pyloric sphincter into the small intestine 4 Liver 5 Gallbladder 6 Bile duct a Connected to the small intestine bile is released and used to break down fats 7 Small intestine a Made up of many folds covered in villi and micro villi i These absorb food particles b 95 of digestion is done here with enzymes i Carbohydrase Carbs glucose ii Protease protein amino acids iii Lipase lipids fatty acids and glycerol c What is remaining passes through the Ilecocecal valve into the large intestine 8 Pancreas 9 Pancreatic duct a Releases pancreatic juice into the small intestine i Pancreatic juice is made up of bicarbonate which neutralizes stomach acid 10 Large intestine a Removes most endogenous water i Endogenous water comes from within