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105 Cards in this Set
- Front
- Back
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Nutrition science is
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The study of food including how food nourishes our bodies and how food influences our health
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Nutrition is involved in the prevention of many diseases such as
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scurvy-Vit. C deficiency
goiter-Iodine rickets- Vit. D |
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Nutrition is involved in the treatment of many diseases such as
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diabetes- simple carbs
heart disease- fat, cholesterol renal disease-protin obesity |
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goals of healthy people 2010:
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1. increase quality of life
2. eliminate health disparities |
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what are nutrients?
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chemicals in foods critical to human growth and function
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the six nutrients are:
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carbohydrates
fats proteins vitamins minerals water |
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3 macronutrients and funciotn
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carbs, fats, proteins- provide energy to the body
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Carbohydrates- what they do, how many kcal, where they are found
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Carbs provide energy to the body, esp. the brain. 4 kcal/gm, founds in grains, vegs, fruits, legumes
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Fat-composed of, kcal, function, found in
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Composed of lipids (molecules that are insoluble in water)
9kcal.gm, source of energy during rest/low intensity exercise, found in butter, margarine, veg. oil |
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Proteins impt, for, sources
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Proteins are impt for building cells and tissues, maintaining bones, repairing damage, regulating metabolism. Sources: meats, nuts, seeds, dairy
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Vitamins are
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organic molecules that assist in body processes
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Fat soluble vitamins
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Dissolve in fat, stored in liver and adipose tissure, potential for toxicity
ADEK |
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Water soluble vitamins
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dissolve in water, excess is excreted and cannot be stored, BC
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Minerals needed include
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sodium, calcium, iron, potassium, magnesium
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DRI
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average daily value, not daily value. For healthy people in the US
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EAR
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meets nutrition requirements of 50% in a lifestage/gender group
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Food labels must contain all of these:
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Statement of Identity, Nutrition Info., Net Contents, ingredients, Manufacturer's Address
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24 hour recall
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exact
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estimated food records
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estimated
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weighed or measured food records
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most precise
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food frequency questionnaires
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patterns of food consumption
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The food we eat undergoes 3 processes:
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Digestion, Absorption, Elimination
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GI tract includes:
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Stomach, intestines, spincters, accessory organs
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Digestion
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process of breaking down large food molecules to smaller molecules
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Two types of digestion
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mechanical (chewing)
chemical (salivary amylase- carbs.) |
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Epiglottis
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Covers opening to trachea
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Peristalsis
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muscular contractions moving food through GI tract
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Separates esophagus from the stomach:
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Gastroesophageal spincter
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Digestion in the stomach includes
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Mechanical- mix food with gastric juice
Chemical- digestion of proteins, fats |
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Gastric juice contains
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HCL acid- denatures proteins, activates pepsin
pepsin- enzyme to digest protein gastric lipase- enzyme to digest fat mucus- protective lining in stomach |
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Chyme
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semi-solid product of mechanical digestion in the stomach
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From the stomach, chyme is slowly released through the ________spincter to the small intestine
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pyloric
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Accessory organs of the GI include:
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Liver- produces bile to emulsify fat
pancreas-produces digestive enzymes, bicarbonate to neutralize chyme gall bladder- stores bile |
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absorption- the process of ...
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taking molecules across a cell membrane and into cells of the body
A small amount of absorption occurs in the stomach, most absorption of nutrients occur in the small intestines. |
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Lining of the GI tract has special structures to facilitate absorption-called...
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Villi- folds in lining
microvilli- brush border fat soluble abosorbed through villi, H20 soluble through blood stream |
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Undigested food moves through the ________spincter to the large intestine
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Ileocecol valve
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Crohn's - cure, place, continuous, sym?
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no cure, lower small intestine, not continuous, bloody diarrhea
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Ulcerative colitis- cure, place, continuous, sym?
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curable, large intestine, is continuous, not bloody
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GERD is
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Gastroesophageal reflux disease
persistent heartburn |
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Celiac disease
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Genetic, intolerance for gluten, diet lacking wheat, rye, barley
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IBS
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symptoms: cramps, bloating, diarrhea
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Diverticulosis
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pouches along large intestine, reduced by high fiber diet
If pouches become inflamed- Diverticulitis |
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Lipids
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molecules that are insoluble in water
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Three types of lipids in foods:
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Triglycerides, Phospholipids, Sterols
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Triglycerides are composed of
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Three fatty acids( long chains of carbon atoms surrounded by H atoms)
Glycerol molecule( 3 carbon alcohol that is a backbone) |
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Fatty acids can differ in..
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length, shape, saturation
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Long fatty acids
Medium Short |
>_ 14 carbons,
6-12 carbons <6 carbons |
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saturated
monounsaturated polyunsaturated |
all C's have a H
lack H atoms in one region lack H atoms in multiple places |
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Unsaturated fatty acids
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liquid at room temp.
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Unsaturated fatty acids w H atoms on same side of Carbon chain
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cis
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Unsaturated fatty acids w/ H on opposite sides of carbon chain
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trans
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Hydrogenation:
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The addition of H atoms to unsaturated fatty acids; creates trans fatty acids, ups LDLs
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Phospholipids
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soluble in H2O
Glycerol backbone, 2 fatty acids, phosphate |
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Function of phospholipids
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component of cell membranes
lipid transport as part of lipoproteins emulsifier |
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Sterols
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lipids containing multiple carbon rings
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Sterol function:
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component of cell membranes, percursor to other substances like:sterol hormones, vitamin D, bile acids
Food sources: animal products |
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__________digestion of fats occurs in the mouth or stomach
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minimal
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Digestion of fats begins in the _______
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small intestine
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As fat enters the small intestine, ____ from the _____ is secreted stimulated by_________. The ____ emulsifies fat and then ______ ________ break fat into 2 separate fatty acids and a monoglyceride
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bile, gall bladder, CCK.
bile, pancreatic enzymes |
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__________transport free fatty acids to the mucosal cells of the stomach
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Micelles
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Once inside the mucosal cells, the triglycerides are reassembled. ___________are lipoproteins produced by the cells lining the sm. intestine for absorption. They deliver lipids from intestines to cells and liver through lymphatic system and then dump into bl. stream.
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Chylomicrons
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True/False
Short and medium chain fatty acids are absorbed more quickly bc they are not arranged into chylomicrons |
True
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__________in the chylomicrons must be disassembled by _____ ______ before they can enter the body cells
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TRiglycerides, lipoprotein lipase
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Fat- kcal
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9 kcal/gm
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two essential fattty acids- essential bc there are C=C double bonds before the 9th C- cannot be made in body
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Alpha linolenic acid (omega 3)
leafy greens, fatty fish Linoleic (omega 6) vegetable and nut oils |
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Fat is essential to:
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Cell membrane strucutre
protection of internal organs insulation |
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AMDR for fat
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20-35% calories should be from fat
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saturated fat should be no more than __% of total calories
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7
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invisible fats- ex.'s
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marbeled meat, added or naturally occuring
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3 types of fat replacers:
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1. protein-based
2. carb-based 3. fat based -Olestra- indigestable, reduces absorption of ADEK, too much causes diarrhea |
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Risk factors for cardiovascular disease:
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overweight
smoking inactivity high bp diabetes |
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LDLs
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bad cholesterol
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HDLs
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good cholesterol
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proteins are
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large complex chains of amino acids
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proteins contain
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C, N, O, H
(primary source of N) |
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how many amino acids are used in the body?
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20
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conditionally essential amino acids are..
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non essential AA's that become essential in certain situations
ex. tyrosine phe--> tyr clinical condition- PKU |
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gene expression
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the process of using a gene to make a protein
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transcription
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occurs in the nucleus, use of genetic info in DNA to make RNA
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translation
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occurs on ribosomes, conversion of genetic info in RNA to the AA sequence of a protein
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incomplete protein
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doesn't contain all 9 EAA's
sources: vegs, grains, legumes |
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complete protein
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all 9 EAA's
sources: meat, chicken, fish |
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mutual supplementation
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using 2 incomplete proteins to make a complete protein
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complementary proteins
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two protein sources that together supply all 9 EAA's
ex- beans and rice |
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functions of protein
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growth, repair, and maintenance of cells
enzymes- Phe-->tyr hormones- insulin, glucagon fluid and electrolyte balance- albumen energy source- amine group taken off |
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Two forms of protein-energy malnutrition
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Marasmus- inadeq. protein and energy - severe wasting
Kwashiorkor-low protein, adeq. calories- adema of the stomach |
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Antioxidants ex's
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Vit. E, Vit. C, Beta-carotene, Vit. A, Selenium
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Free radical
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An atom that has lost an e- and is left with an unpaired e-
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Free radicals are produced by:
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Pollution
UV light toxic substances |
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Antiox's function in 2 ways
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Vitamins sometimes donate e-'s to stabilize free radicals
Minerals act w/ enzyme systems to destroy ex's: superoxide dismutase catalase glutathioine peroxidase |
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cofactors for superoxide dismutase
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copper, zinc, manganese
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cofactor for catalase
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iron
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Vitamin E
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fat soluble
primarily antiox protects PUSF protects LDL sources: veg. oils, nuts, seeds, wheat germ too much can interfere w/ anitcoagulants |
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Vitamin C
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water soluble
antioxidant regenerates oxidized E prevents scurvy enhances immune sys. too much- nosebleeds, nausea too little- bleeding gums, loose teeth |
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Beta carotene
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carotid- fat soluble
pre-cursor of retinol prevents oxidation in cell membranes, LDLs protect skin and eyes too much- orange skin |
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Vitamin A
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F.S
3 active forms: Retinol, Retinal, Retinoic acid functions: protects LDLs, proper vision, cell differentiation too much- highly toxic, birth defects in eyes too little- night blindness in elderly |
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Selenium
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AO, part of glutathione peroxidase, production of thyroxine (thyroid hormone)
too much- brittle nails, hair too little- Kashan- heart disease Kashin-Beck-arthritis |
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Cancer risk factors
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Tobacco use, sun exposure, nutrition, environmental exposure, low activity
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Phytochemicals
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Occur in plants, reduce risk of cancer
source- lycopene, flavonoids |
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AO's reduce risk of CV disease by:
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preventing ox. damage to LDLs
anticoagulant to prevent bl clots reduces low grade inflammation |
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components of blood
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leucocytes- wbc, immune
erythrocytes-Rbc- ox platelets- clotting plasma |
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Vitamin K
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coenzyme for proteins involved in blood clotting
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Iron
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component of hemoglobin- carries ox. in erythrocytes
of myoglobin- ox to muscles |
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2 types of Fe found in foods
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Heme- easily absorbed, animal-based foods, part of hemo- and myo- globin
Non-Heme- Not easily absorbed, plant and animal based foods |
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Too much iron
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fatal poisoning- nausea, vomiting, dizziness
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