NTR 108: Exam I
91 Cards in this Set
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nutrients
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elements in food that nourish the body
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essential nutrients
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elements that the body cannot make enough of
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non-essential nutrients
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elements that the body can make enough of
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6 Classes of Nutrients
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Carbohydrates
Lipids
Proteins
Vitamins
Minerals
Water
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carbohydrates
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simple sugars
complex carbohydrates
caloric
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lipids
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visible
hidden
caloric
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proteins
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animal
vegetable
caloric
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vitamins
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water soluble
lipid soluble
non-caloric
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minerals
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major
trace
non-caloric
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water
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non-caloric
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nutrients that release energy during their metabolism
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carbohydrates (4 kcal/g)
protein (4 kcal/g)
fat (9 kcal/g)
alcohol (7 kcal/g)
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nutrients that do not release energy during their metabolism
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vitamins
minerals
water
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vitamins
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13 vitamins
organic (carbon)
B, C vs. A, D, E, K = water vs. fat soluble
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minerals
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inorganic substances
do not supply energy
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4 types of nutrition research
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case study
epidemiological study
intervention study
laboratory study
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case study
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1 person, their health & disease
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epidemiological study
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populations, correlations
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intervention study
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directly interfering, take away sugar, study effects
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laboratory study
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the most carefully controlled conditions (animal studies)
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single-factor nutrition disease
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onset of signs of deficiency is rapid
replacement of lacking nutrient re-establishes "health"
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multi-factor nutrition disease
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factors are non-modifiable (age, gender, etc.)
factors are modifiable (diet, physical activity, habits)
onset of signs may take years
associated w/ excessive intake of food
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assessment of nutritional status
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Anthropometrics
Biochemical Examination
Clinical Examination
Dietary Assessment
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anthropometrics
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heigh, weight, length, circumference
body composition
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biochemical indices
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blood, urine, feces, sweat, hair
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clinical examination
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medical history
physical exam
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dietary assessment
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24hr recall
food records
diet history
FFQ
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5 principles of food selection
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variety
balance
moderation
adequacy
calorie control
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nutrient density
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nutrient dense vs. empty caloric
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low energy dense foods
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rich in fiber and water
carrots, broccoli, strawberries
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high energy dense foods
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rich in fat and sugar
cookies, bacon
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major organs of the GIT
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mouth
stomach
small intestine
large intestine
accessory organs
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accessory organs of GIT
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liver
gallbladder
pancreas
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physical phase of digestion
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motility (peristalsis)
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enzymatic reactions dependent on
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acid-base conditions
substrate (type of bonds)
presence of co-enzymes
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regulation of digestion
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nervous system
hormones
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gastrin
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stomach, stimulates stomach acids and enzymes
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cholecystokinin (CCK)
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small intestine, pancreas and liver secretions
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secretin
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small intestine, bicarbonate to neutralize acid
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absorption
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movement of nutrients (small molecules) across the GIT wall from intestinal lumen to blood or lymph
occurs in small intestine
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passive transport
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no energy needed
nutrient goes high to low concentrate
between cells
across membranes
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active transport
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uses energy: glucose, amino acids, vitamins
nutrient can go low to high concentration
requires protein carrier across membrane
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ulcers
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erosion of top layer of cells in stomach or duodenum
H. pulori, degrades protective layer
not caused by stress/smoking (but worsened)
ABT
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heartburn
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reflux esophagitis, back flow of stomach acid into the esophagus
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gallstones
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blockage of bile duct from gallbladder
fat malabsorption can result
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celiac disease
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mucosal malabsorption
gliadin / gluten restricted diet
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diverticulosis
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small pouches form in the colon wall
low incidence in high fiber diets
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monosaccharides
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glucose
fructose
galactose
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glucose
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basic unit of starch and cellulose
type of sugar in blood, table sugar
part of sucrose and lactose
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fructose
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sugar found commonly in fruit and honey
sweeter than any other sugar
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galactose
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structure similar to glucose
found in milk and dairy products
part of lactose
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disaccharides
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*sucrose
maltose
*lactose
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oligosaccharides
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sugars that have several monosaccharides linked together
starch products
bean sugars
"beano"
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polysaccharides
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very long carbohydrate chains
known as complex carbohydrate
starch
glycogen
dietary fiber
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mouth
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saliva has amylase (enzyme)
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amylase
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breaks down starch, glucose, maltose, oligosaccharides
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glucose
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primary form of carbohydrate used for energy (ATP)
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glycogen
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primarily stored in liver & muscles
used to maintain blood glucose
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ketones
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(acetone)
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ketogenesis
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fat burns in a carbohydrate flame
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hyperglycemia
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high glucose
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hypoglycemia
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low glucose
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insulin
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from pancreas
released when glucose is high
causes increased glucose uptake
insulin decreases blood glucose
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glucagon
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from pancreas
released when glucose is low
causes glycogenolysis
increases blood glucose
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epinephrine
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from adrenal gland
released when stressed
causes glycogenolysis - blood glucose increase
causes triglyceride breakdown
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diabetes mellitus
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inability to regulate blood glucose levels
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type I diabetes
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usually childhood/abrupt
severe ketosis
needs injections of insulin
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type II diabetes
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adult onset
non-insulin-dependent
obesity
treatment- exercise, diet
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gestational diabetes
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during pregnancy
cells resistant to insulin, like type II
treatment, like type II
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hypoglycemia
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blood glucose levels are below normal
feel shaky, nervous, tired, sweaty
small frequent meals, decrease simple carbohydrates/increase complex carbohydrates
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prolonged starvation
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ketones produced
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only direct result of excess sugar
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dental cavities
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aspartame
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nutrasweet
dipeptide
ADI 3.5g/d
PKU should avoid
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saccharin
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non-caloric
500 times sweeter than sucrose
ADI 1g/d
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sugar alcohols
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sorbitol, mannitol, xylitol
sweet as sucrose
possible GI complications
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acesulfame
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200 times sweeter than sucrose
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sucralose
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splenda
no aftertaste
heat stable
recognized as safe
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stevia
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truvia
herb
200-300 times sweeter than sugar
GRAS
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dietary fiber
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mostly polysaccharide in nature
water-holding capacity
nutrient binding
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insoluble fiber
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does not dissolve in water
increased fecal bulk
decreased fecal transit time
grains (bran)
seeds
cellulose, hemicellulose, lignin
forms structural parts of plants
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soluble fiber
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delays gastric emptying
slows nutrient absorption
helps control blood glucose
lowers cholesterol
provides energy to colon
oat bran, fruits, vegetables, beans
dissolves in water
pectins, gums, mucilage
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lipids
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include a structurally and functionally diverse group of substances that are soluble in organic solvents
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sterols
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cholesterol
phytosterol
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cholesterol
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only from animal derived products
synthesized by liver and intestine
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phytosterols
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from plants & some animals
reduce cholesterol absorption
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lipid structure
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plate like, 4 ring core structre, lipophilic
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triglycerides
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fats and oils
glycerol, 3 fatty acids
provision of energy
texture and flavor in foods
promotes satiety
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phospholipids
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component of cell membranes
maintains structural integrity of the cell
emulsifier
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fatty acids
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chains of carbon atoms
saturated fatty acids - animal fat
unsaturated fatty acids - hydrogenation, rancidity
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hydrogenation
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used to make margarine
results in decrease in unsaturation
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rancidity
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process of double bonds being destroyed and converted to other types of bonds
exposure to heat and oxygen
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monounsaturated fatty acids
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olive oil canola oil, nuts
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NTR 108: Exam I