Ntd Midterm

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Complete proteins

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Complete proteins contain all of the essential amino acids in adequate amounts. Animal foods (such as dairy products, eggs, meats, poultry, and seafood,) and soy are complete protein sources. ... Most plant foods (such as beans and peas, grains, nuts and seeds, and vegetables) are incomplete protein sources

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DRI Dietary Reference intake or

RDA

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Calculate how much protein you need daily: If A is body weight in pounds, then A divied by 2.2 is the conversion of body weight from pounds to kilograms. Let's let B represent your body weight in kilograms. 0.8 x B is the RDA of grams of protein needed in the American diet.

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Nutrition

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The science of food, the nutrients and substances therein, and their actions, interactions, and balance in relation to health and disease.

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Energy yielding nutrients: main 3

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Fats, proteins, carbohydrates.

Fats: dietary fat is needed for the body to absorb fat-soluble vitamins, such as vitamins a d e and K. Fat also provides the body with 9 calories of energy per gram of fat. Additionally the body also uses fat to produce hormones, signal hunger, regulate body temperature and construct cell membranes.

proteins: protein is essential for growth and repair of the body and maintenance of good health. Protein also provides energy, 1 gram provides 17 KJ(4 KCAL). The reference nutrient intake rni a set at 0.75 g of protein kilogram body weight per day for adults. The amount of protein we need changes during a lifetime. Different foods contain different amounts of different combinations of amino acids (the building blocks of protein). Teen from animal source (meat, fish, eggs, and dairy products) contain the full range of essential amino acids needed by the body. However vegans, and vegetarians can get all the amino acids they need by combining different plant sources of protein, e.g. pulses and cereals. Proteins are fundamental structural and functional elements within every cell of the body and are involved in a wide range of metabolically interactions. All cells and tissues contain protein. Protein provides the body with approximately 10 to 15% of the dietary energy and it is the second most abundant compound in the body. Proteins provide 4 calories per gram.

carbohydrates: mainly sugars and starches, together constituting one of the three principal types of nutrients used as energy sources (calories) by the body. Carbohydrates can also be defined chemically as neutral compounds of carbon hydrogen and oxygen. They come in simple form such as sugars and in complex forms such as starches and fiber. The body breaks down most sugars and starches into glucose a simple sugar that the body can use to feed at cells. Complex carbohydrates are derived from Plants. Carbohydrates are classified into mono, di, tri, poly, and heterosaccharides. The smallest carbohydrates are monosaccharides such as glucose whereas polysaccharides such as starch, cellulose and glycogen can be large. The energy produced by carbohydrates is 4 calories per gram.

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, kilocalorie

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The amount of heat required to raise the temperature of 100 G of water 1 degrees Celsius.

Nutrition terms the word calorie is commonly used to refer to the unit of food energy. The word calorie is used instead of the more precise scientific term kilocalorie. Technically however the common usage of the word calorie for food energy is understood to refer to a kilocalorie

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Double blind study/ placebo effect

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A double-blind study is one in which neither the participants nor the experimenters know who is receiving a particular treatment. This procedure is utilized to prevent biased in research results. These studies are particularly useful in preventing biases due to demand characteristics or the placebo effect

Who knows which participants are receiving the treatment or placebo?

Answer: only an independent third-party.

Placebo effect: a beneficial effect produced by a placebo drug or treatment which cannot be attributed to the properties of the placebo itself, and must therefore be due to patients belief in that treatment.

Placebo: is a harmless pill, medication or procedure prescribed more for the psychological benefit to the patient then for any physiological effect.

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Scientific method

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The scientific method begins with an observation of a natural phenomenon. The next step is the formulation of a hypothesis which is a possible explanation suggested by scientists to explain a phenomenon.

1 make an observation

2 ask a question

3 form a hypothesis

4 make a prediction based on the hypothesis

5 test the prediction

6 iterate, use the results to make a new hypothesis or prediction

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Nutrient dense

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Are foods that provide a greater contribution to nutrient needs than calorie needs.

Containing vitamins, minerals, complex carbohydrates, lean protein, and healthy fats.

Examples of nutrient dense foods include: fruits, vegetables, whole grains, low-fat or fat-free milk products, Seafood, lean meats, eggs, peas, beans, and nuts.

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Structure / function claim

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Example: calcium build strong bones and teeth.

May describe the role of a nutrient or dietary ingredient intended to affect the normal structure or function of the human body.

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Calculating percent daily values on nutrition facts labels

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The reference kilocalorie intake for calculating percentage of daily value on nutrition facts label is 2000 KCAL

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Recommended dietary allowances RDA

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This Dietary Reference intake is set high enough to meet the needs of 97 to 98% of the population.

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The dietary guidelines for America

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Apply to healthy Americans from childhood to Advanced age. Are designed to reduce the risk of killer diseases. Provide a scientific basis for USDA school lunch program. Provides a scientific basis for the food stamp program.

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Pesticide residues

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Most commonly found on fruits and vegetables

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Food insecurity

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Associated with impaired physical and mental health in children in the US. Defined as the inability to meet food needs all of the time. More common in developing countries than in developed countries. It's reduction is part of healthy people 2020.

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Food safety recommendations

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Scrub firm produce, such as melons, under running water with a brush before slicing it.

In general cooking poultry and ground meat to 165 degrees Fahrenheit is efficient to kill pathogenic organisms.

Clean Hands, food-contact surfaces, and fruits and vegetables. Me and poultry should not be washed or rinsed. Separate raw, cooked, and Ready-to-Eat Foods while shopping, preparing or storing Foods. Cook foods to a safe temperature to kill microorganisms. Chill / refrigerate perishable food promptly and defrost food properly. Avoid raw unpasteurized milk or any products made from unpasteurized milk, raw or partially cooked eggs or foods contain raw eggs, raw or uncooked meat and poultry unpasteurized juices and raw sprouts.

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Cooking poultry and ground meat

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Must cook at or above 165 degrees Fahrenheit to sufficiently kill pathogenic organisms

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Most common bacterial pathogens in the US

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Salmonella species, campylobacter species

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Organs and their function

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Liver: produces bile to aid fat digestion and absorption.

Pancreas: produces digestive enzymes and bicarbonate that are secreted into the small intestine.

Gallbladder: stores bile

Stomach: secretes intrinsic factor, which is required for absorption of vitamin B12.

Small intestine: absorption site of most nutrients.

large intestine: absorption site of water and electrolytes.

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Gut microbiota

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The large intestine contains the highest concentration of gut microbiota

Is the name given today to the microbe population living in our intestine. Gut microbiota contains tens of trillions of microorganisms including at least one thousand different species of unknown bacteria. Who plays a critical role in the development of a robust and balanced immune system. Plays a large role in irritable bowel syndrome and diseases of that effect. People with these diseases seem to have a different gut microbiota then others and it affects them in a negative way.

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Lymphatic

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The circulatory system transports fat soluble nutrients from the small intestine to the blood.

Is a network of tissues and organs that help rid the body of toxins, waste and other unwanted materials. The primary function is to transport lymph a fluid containing infection-fighting white blood cells throughout the body.

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GERD (gastroesophageal reflux disease)

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Is the most commonly diagnosed gastrointestinal disorder. It is categorized by heartburn and may lead to anemia and esophageal ulcers and cancer.

Is a digestive disorder that affects the lower esophageal sphincter the Ring of muscles between the esophagus and stomach. Many people including pregnant women, suffer from heartburn or acid indigestion caused by GERD.

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Hormone / function

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Insulin: produced by pancreas. Increases glucose uptake by muscle and adipose tissue.

Glucagon: produced by pancreas. Increases glycogen break down and release by liver.

Epinephrine: produced by adrenals. Ask rapidly on liver and muscle to increase glycogen breakdown.

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Foods not containing carbohydrates

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Olive oil, lard

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U.s. dietary guidelines

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Recommends limiting added sugars to no more than 10% of total daily energy intake

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Carbohydrate classifications

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Polysaccharide: starch, fiber.

disaccharide: sucrose, lactos.

Monosaccharide: glucose, fructose.

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The Institute of medicine's Dietary fat recommendation

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As low as possible: saturated fat, trans fat.

Total fat should be 25 - 35% of total kcals.

Omega-6 fats should be 5 - 10% of total kcals.

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Nutritionally essential fatty acids

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Linoleic acid, alpha-linoleic acid.

Linolceic: is a polyunsaturated omega-6 fatty acid and is one of two essential fatty acids for humans. Foods containing this are: canola oil flax seeds and flaxseed oil, soybeans and soybean oil, pumpkin seeds and pumpkin seed oil, walnuts in walnut oil, tofu, perilla seed oil.

Alpha-linoleic: is a type of a mega Three fatty acid found in plants. It is found in flaxseed oil, canola oil, soy, Walnut oils, and perilla.

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Lipids / triglycerides

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Lipid in food is predominantly in the form of triglycerides.

Lipid: any of a class of organic compounds that are fatty acids or their derivatives and are insoluble in water but soluble in organic solvents. They include many natural oils, waxes, and steroids.

Triglyceride: a triglyceride is an ester derived from glycerol and Three fatty acids. Triglycerides are the main constituents of body fat in humans. Triglycerides store use calories and provide your body with energy, also cholesterol is used to build Al's and certain hormones. Refined grains or starchy foods are high in triglycerides.

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Protein transporters

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Ferritin, lipoproteins, ceruloplasmin, and hemoglobin.

Ferritin: serves to store iron in a non-toxic form, to deposit it in a safe form, and to transport it to areas where it is required.

Lipoproteins: is a biometrical assembly whose primary purpose is to transport hydrophobic lipid (fat) mussels in water, as in blood plasma or other extracellular fluids.

ceruloplasmin: is a ferroxidase enzyme that in humans is encoded by the CP Jean. Also the major copper carrying protein in the blood and in addition plays a role in Iron metabolism

hemoglobin: is contained in red blood cells, which effectively carry oxygen from the lungs to the tissues of the body. Also helps in transportation of carbon dioxide and hydrogen ions back to the lungs.

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Nutritionally essential amino acids

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9 amino acids are nutritionally essential.

They are: hestidine, isoleucine, lysine, leucine, methionine, phenylalanine, threonine, tryptophan, and valine.

Essential amino acids cannot be made by the body as a result, they must come from food.

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Recommended dietary allowance for protein for normal adults on a per-kg body weight basis

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0.8 grams per kg

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How to Calculating the recommended dietary allowances for protein in grams per day for adults.

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To determine your protein needs in grams first calculate your weight into kilograms by dividing your weigh in pounds by 2.2. Next times 0.8 times your body weight in kilograms.

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Complete & incomplete protein

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Complete proteins contain all nine essential amino acids where it's incomplete proteins are missing one or more.

Complete proteins: milk, tuna, soybeans, eggs.

Incomplete proteins: nuts (walnuts, almonds), sunflower seeds, rice, beans (black, kidney, Pinto).