NTR 108: Exam 1
78 Cards in this Set
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Dietary Assessment
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1. 24 hour recall
1. not accurate
2. food diary
1. 3 to 7 days
3. diet history
1. eating patterns
2. highly trained interviewer
4. food questionnaire
1. list of foods
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Carbohydrates
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1. simple sugars- sugar
2. complex carb- bread
3. 4 kcal/g
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Lipids
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1. visible
2. hidden
3. 9 kcal/g
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Proteins
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1. animal
2. vegetable
3. 4 kcal/g
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Vitamins
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1. water soluble
2. lipid soluble
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Alcohol
7 kcal/g
3 nutrients that do not release energy
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1. vitamins
2. minerals
3. water
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Single factor vs Multi-factor disease
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1. single
1. rapid onset
2. can re establish health
2. multi
1. onset can occur over several years;
2. associated with excessive intake of food or nutrients
3. has modifiable and non-modifiable factors
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what is one serving (special ones to memorize other than 1 cup or one slice)?
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1/2 cup cooked rice, pasta or cereal
2 cups raw leafy greens
1/2 cup dried fruit
1.5 oz natural cheese
1/4 cup cooked beans
All count as one serving
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Variety in Diet
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select food from within each food group
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Balance in Diet
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balance intake of high energy food high fat food with low fat, high dietary fiber foods
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Moderation in Diet
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select foods with limited amounts of sugar salt and fat
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Adequacy in Diet
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select foods to provide essential nutrients, fiber, and energy to maintain health and body weight
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Empty Caloric Food
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high in calories- low in nutrients
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Major organs of GI
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mouth
stomach
small intestine
large intestine
liver, gallbladder and pancreas
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liver
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produces bile
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bile
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aids in fat digestion and absorption
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pancreas
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secretes sodium bicarbonate and protein digestion enzymes
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gallbladder
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storage of bile
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Large intestine
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absorption of sodium potassium and water
72hr
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small intestine
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digestion and absorption. using enzymes
3-10hr
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stomach
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adds acid, enzymes and fluid
dissolves food
2-3 hr
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Actions of GI
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1. secretion of substances out of the body
2. release of hormones for regulation (ex insulin)
3. absorption of nutrients
4. fermentation producing
1. short chain fatty acids
2. gases
3. vitamins
5. excretion of waste products
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Peristalsis
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process by which digested material moves through the GIT
controlled by sphincters
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segmentation
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mixing of food with enzymes in small intestine
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enzymatic reactions in body are dependent on
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pH
substrate
coenzymes (vitamins)
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how is digestion regulated?
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by the nervous system and by hormones
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Gastrin Hormone
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1. comes from the stomach
2. is stimulated by spices, alcohol, food, proteins
3. it stimulates stomach acids and enzymes
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Cholecystokinin (CCK) Hormone
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1. comes from small intestine
2. is stimulated by fat and protein
3. it stimulates pancreas and liver secretions
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Secretin Hormone
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1. comes from the small intestine
2. is stimulated by acid in SI
3. it neutralizes acid with bicarbonate
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Most absorption occurs in....
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small intestine
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what is absorbed in large intestine?
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Na, K, H2O
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what is absorbed in the mouth?
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water
drugs
small amts of alcohol
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Passive Transport
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fructose
fatty acids
between cells across membrane- with and w.o protein carriers.
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Active Transport
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glucose
amino acid
some vitamins
requires protein carriers across membrane
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Ulcer
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caused by H Pylori
it degrades protective layer and erosions can happen in stomach and duodenum
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Heartburn
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back-flow of stomach acid into esophagus
treatment: medication, small meals
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Gallstones
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Blockage of bile duct from gallbladder
fat malabsorption
treatment: low fat diet
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Lactose Intolerance
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lack of enzyme lactose
bloating and diarrhea
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what are the 3 types of carbohydrates?
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1. monosaccharides
2. disaccharides
3. polysaccharides
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Monosaccharides
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1. glucose
1. main sugar used by human body
2. basic unit of starch and cellulose
3. important especially for brain and nervous system
2. fructose
1. found in fruit and honey
3. galactose
4. found in milk and dairy products
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Disaccharides
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1. sucrose
1. glucose+fructose
2. fruit, plants, sugar
2. maltose
1. glucose+glucose
2. found in SI
3. lactose
1. glucose+galactose
2. milk products
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Polysaccharides
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long carbohydrate chains
'complex carb'
1. starch - amylose
2. glycogen- stored from glucose
3. dietary fiber - cellulose, pectin
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amylase
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breaks down starch products
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Disaccharidases
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1. sucrase - sucrose digestion
2. maltase- maltose digestion
3. lactase- lactose digestion
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Facilitated diffusion
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Passive transport ex: fructose
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active transport
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glucose
galactose
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carb absorption
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occurs only in small intestine
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Glucose
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1. primary carb used as energy (ATP)
2. oxygen is needed to complete metabolism of ATP
3. is available from:
1. blood
2. glycogen
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Glycogen
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1. potential to store excess glucose
2. stored in liver and muscles
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breaking down fatty acids give you....
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ketones
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Low carb consumption leads to...
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1. low blood glucose levels
2. glycogen is used to maintain level
3. protein catabolism is increased
4. fat catabolism is increased
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Blood glucose is regulated by hormones....
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1. insulin-lowers blood sugar levels
1. causes
1. increase glucose uptake by cells
2. synthesis of glycogen
2. glucagon-increases blood sugar levels
1. causes
1. breakdown of glycogen
2. glycogen -> glucose
3. requires vitamin B
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Epinephrine
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1. from adrenal gland
2. causes breakdown of glycogen
3. blood glucose increases
4. causes fat breakdown for metabolism
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Type 1 Diabetes
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1. pancreas does not secrete insulin
2. treatment:
1. use insulin
2. increase complex carb intake
3. balance carb and fat intake
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Type 2 Diabetes
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1. cells are resistant to insulin
2. treatment:
1. reduce weight
2. exercise
3. reduce energy intake
4. consistent meal times
5. increase intake of complex carbs
6. decrease intake of fat and simple carbs
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what happens to blood sugar levels when fasting?
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1. glucagon is released
2. glycogen is used to maintain blood glucose levels
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what happens to blood sugar levels when eating?
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1. glucose level rises
2. insulin is released
3. glycogen is made
4. glucose is taken into cells
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early starvation
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1 day
protein breakdown to amino acids
a.a. used to make glucose
glucose helps regulate
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prolonged starvation
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protein used to maintain levels of glucose
fatty acids used for energy
ketones produced. an ex is acetone
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Aspartame
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200 times sweeter than sucrose
4 kcal/g
dipeptide
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Saccharin
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500 times sweeter than sucrose
0kcal/g
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sugar alcohols
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as sweet as sucrose
2-4 kcal/g
ex sorbitol
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sucralose (splenda)
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for cooking
safe
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Insoluble fiber
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increase fecal bulk
decrease fecal transit time
found in grains and seeds
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Soluble Fiber
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fuller for longer
slows nutrient absorption
control blood glucose
lower blood cholesterol
provides energy for the colon
food sources: oat bran, fruits, veggies, beans....
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Low Carb Diet
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similar to fasting
low in cal
lose water weight and muscle mass
side effects: constipation, fatigue, bone loss, bad breath
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Triglycerides
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fats and oils
main component of cell membrane
3 fatty acids
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what are the functions of triglycerides (6)?
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1. provide energy - converted to ATP
2. internal organ protection
3. building blocks for membrane
4. transport
5. satiety
6. texture, flavor in food
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Phospholipids
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glycerol backbone and 2 fatty acids
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What are the functions of Phospholipids?
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1. component of cell membrane
2. regulation of immune cardio and muscular systems
3. emulsifier - keeps lipids soluble in water
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Trans Fat
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processed foods
produced with hydrogenation- decrease in unsaturation
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Monounsaturated fatty acids
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olive oil canola peanut oil, nuts
one double bond
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Polyunsaturated fat
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vegetable oil
cornflower oil
sunflower oil
safflower oil
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Omega 6
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1. linoleic
1. corn oil
2. sunflower oil
3. soy bean oil
2. arachidonic acid
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Omega 3
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1. alpha linoic acid
1. soybean
2. flax seed
2. eicosapentaenoic acid
1. fish oil
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Lipase
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breaks down Trygliceride into monoglyceride and fatty acids
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Assessmentof Nutritional Status
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a. dietary assessment
b. anthropometrics (measurements of height weight length)
c. Biochemical indices (tests like urine sample, cholesterol level)
d. clinical examination (medical history, physical exam)
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2010 dietary guidelines key concepts
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msintain calorie balance over time to achieve and sustain healthy weight, focus on consuming nutrient dense foods and beverages
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NTR 108: Exam I