Nutrition Lecture 1-2

Front 1

Diet and Nutritional affects upon growth and development and Oral Biology

Back 1

o Growth and development impact dental development: structural defect and enamel defects
o Nutrients interact with genetics, behavior, saliva composition, etc.
o Immune system becomes less effective during infection

Front 2

What are nutrients?

Back 2

Constituents of food necessary to sustain normal body functions
- macronutrients
- micronutrients

Front 3

Macronutrients

Back 3

for energy
· Carbs, proteins, fats, ethanol

Ethanol is NOT considered essential component of diet but may provide contribution to daily caloric intake of some individuals

Front 4

Micronutrients

Back 4

Vitamins and minerals

Front 5

Estimated Average Requirements (EAR)

Back 5

avg daily intake to meet requirements of one half of the healthy individuals in a particular group (each group of people have unique requirements)

Front 6

Recommended daily allowance (RDA)

Back 6

avg daily intake to meet requirement of nearly all (98%) of the individuals. This is NOT the minimum requirement, it just has a margin of safety RDA = EAR + 2 (SDear)

Front 7

Adequate intake (AI)

Back 7

this is set if NO EAR OR RDA is established. It is estimated nutrient intake of apparently healthy individuals.

Front 8

Tolerable upper intake level (UL)

Back 8

highest daily avg intake level that can pose NO risk to individual. Good because of the abundance of fortified foods in society.
§ Most worried about in rich countries because of the supplements that people that.
§ This is based on age and weight: must have tolerable checkup before taking pills

Front 9

Energy content per 1 gram of fat, alcohol and carbs

Back 9

§ Fat: 9 kcal/g
§ Alcohol:7 kcal/g
§ Carbs and proteins: 4 kcal/g

Front 10

3 energy requiring processes of the body

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§ Resting metabolic rate (formerly basal metabolic rate)
§ Thermal effect of food
§ Physical activity

Front 11

Resting metabolic rate

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60%
§ Gender, age, and weight affect the requirement
§ Energy expended at rest
§ Energy required to perform normal body function such as : breathing, blood flow, ion transport, cellular integrity
§ Estimated requirement is about 1500 kcal/day
· Energy required to do the normal body functions

Front 12

Thermal effect of food

Back 12

10%
§ Energy required to digest food

Specific dynamic action of food: 15-20% energy in take. If you are very physically active, require more energy. If not, require less energy. Otherwise, end up being overweight and obese.

Front 13

Physical activity

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30%
§ Amount of energy consumed by body depends on duration and intensity of exercise
· Not active = require less energy

Front 14

cceptable macronutrient distribution ranges (AMDR) for carbs, fats and proteins

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Carbs: 45-65%
Fats: 20-35%
Omega 6: consume more of this than needed
Omega 3
Proteins: 10-35%

Front 15

Fats

Back 15

we obtain cholesterol from our diet and the precursor is a steroid
- provides energy
- triacylclycerols

Front 16

Cholesterol

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varies with response to diet
· LDL : bad – increased risk of heart disease
· HDL: good- associated with decreased risk for heart disease
· Diet and drugs can help lower and maintain cholesterol levels

Front 17

Triacylglycerols are most important with 3 subclasses

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- saturated - no dbl bonds; inc ldl; ex. butter and animal fats. shoul limit intake
- monosaturated - 1dbl bond; lower LDL and inc HDL; Mediter Diet (olivez oil)
- poly unsaturarated - many dbl bonds

- omega 6 - Dbl bond on C-6 on fatty acid chain; loweres LDL; must be consumed; from veg oil
- omega 3 - DBl bond on C-3; in plants and fish; dec risk arrythmia; antithrobonic effects

Front 18

Antithrombonic effects

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The fatty acid has docosahexaenoic acid (DHA) and eicosapentaeonic acid (EPA)
Inhibits converstion of arachidonic acid to thromboxane A2( TXA2)
Instead, converted to TXA3 which is less thrombogenic so platelets are less likely to aggregate – which is an advantage

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trans fatty acid

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· Do NOT occur naturally in plants and in only small amounts of animals
· increase LDL and decrease HDL
· formed during hydrogenation of liquid vegetable oils to increase shelf life of products like margarine

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Plant sterols

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· Decrease LDL

Inhibit intestinal absorption of cholesterol

Front 21

soy proteins

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25-50 g/day can lower LDL by 10%

Front 22

Carbohydrates

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provide energy
- made up of: monosac, disac, polysac, fibers

Front 23

monosaccharides

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· Glucose (fruits, sweet corn, corn syrup, and honey)

Fructose (honey, fruits, and sucrose)

Front 24

disaccharides

Back 24

prominent in dental decay
· Sucrose: gluc + fruc
o Table sugar, found in molasses and maple syrup
· Lactose: gluc +galac
o Found in milk
· Maltose: gluc +gluc
o Found in beer

Front 25

polysaccharides

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· Complex carbs (glucose polymers), not sweet
· Starches: wheat, grain, potatoes, peas/beans, vegetables

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Fibers

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· Nondigestable carbs
· Lignin: complex polymer of phenylpropanoid subunits that are found in plants
· Provide little energy but has several beneficial effects
o Adds bulk to diet (absorbs 10-15 times its own weight in water, increases bowel motility)
o Soluble fiber gives sensation of fullness- reduced peaks of blood glucose after meal and LOWERS LDL.
· Fruits, veggies, whole grain

Front 27

"sugars" vs. "added sugars'

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o “sugars”- refers to mono and di
o “added sugars”- sugars and syrups added to foods during processing

Front 28

Glycemic Index

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§ Some carbs cause rapid rise and fall in blood glucose after meal, others cause gradual rise and decline
§ Index QUANTIFIES the above effect of foods with carbs
§ White bread has HIGH index
§ Fruits, veggies, whole grain have LOW index

Front 29

How much carbs should be eated a day

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§ 130g/day (45-65% of total calories should be carbs)
§ No evidence that sugars are harmful or that they cause diabetes, carbs are NOT inherently fattening
§ Foods containing added sugars should be limited
§ Over consumption +sedentary lifestyle causes adverse effects and obesity

Direct association between sucrose and dental decay

Front 30

Proteins

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Provide energy
Provides essential amino acids (leucine, isoleucine, phenylalanine, glycine, methioning, threonine, valine, tryptophane, histidine)
§ Semi essential is tyrosine

Front 31

PDCAAS

Back 31

§ Protein digestibility corrected AA scoring
§ Standard to evaluate protein quality of foods
§ 1 is highest and has all essential AA: eggs have All, milk protein has ALL, soybean has all
§ Animal sources have highest protein quality
§ Different plant sources can be combined to obtain all necessary AA: wheat and kidney beans –complete protein

Front 32

Protein daily consumption

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0.8 g/kg of body weight
§ 70 kg should eat 56 g of protein
§ People who exercise should eat more to maintain muscle mass
§ Lactating would should consume 30g/day more than normal

Front 33

Eating too much or too little protein

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Too much
· No advantage
· Excess is metabolized for energy or fatty acid synthesis (storage)
· When excess protein is excreted in urine, it is accompanied by calcium: increases risk of osteoporosis and nephrolithiasis
Too little:
· When not enough carbs, body metabolizes this for gluconeogenesis: an individual will lack AA for repair and maintenance of tissues
· For this reason, carbs are considered “protein sparing”

Front 34

Malnutrition of proteins

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occurs in developinc countries
- kwashikor
- marasmus

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Kwashikor

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§ Protein deprivation greater than calorie reduction
§ Diet consists of predominantly carbs
§ Symptoms: stunted growth, skin lesions, anorexia, bloated belly, edema, red hair, enlarged fatty liver, decreased plasma albumin (formed in the liver)

Front 36

Marasmus

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§ Calorie deprivation is greater than reduction of proteins
§ Mothers breast milk is replaced with watery gruels of native cereal: deficient in protein and calories
§ Symptoms: arrested growth, muscle wasting, weakness, anemia

Front 37

diet and cancer

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o Diet is NOT the only factor
o Population with diets rich in consumption of fruits and vegetables show lower incidence of cancer.