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