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68 Cards in this Set
- Front
- Back
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Nutrition
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-The science of foods and their components (nutrients and other substances) including the relationships to health and disease: actions, interactions, and balances.
-process w/in the body: ingestion, digestion, absorption, transport and disposal of end products |
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Nourishment
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encompasses all that sustains the needs and development of body, mind and spirit; to enrich and enliven our being.
-It's the act of intake of food -It implicated whatever process that influence on the food, from its production to consumed |
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Nutrients
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-Any substances in food that the body can use to obtain energy, growth, synthesize and help repair body tissues, and regulate body functions
-there are six different types of nutrients -Essential nutrient |
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Diet
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The food and drink ordinarily consumed by person or group of such:
-a special selection of food and drink -to limit or select one's own intake of food to improve health -to prescribe or regulate the food intake of |
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Food
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Any substances that contains nutrients and is ingested in order to sustain life, health and growth.
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Nutritional Status
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-a measurement of the extent to which the individual's physiologic need for nutrients are being met
-it's a condition that result of the ingestion, absorption, and utilization of the foods in the body, and pathologics signification factors in relation with them |
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Feeding
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-This stage including to prescription of the diet to absorption of the nutrients, in the alimentary system.
-extrinsic step: include the prescription and the realization of the dietary planning. -Intrinsic step: include intake, digestion and absorption of the nutrients |
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Metabolism
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-The metabolism has for object the properly use and exchange of the energy and material supply of foods.
-this process begins at the moment of the absorption of the nutrients -the nutrients may be utilized or stored. -it's the exchange way of the energy change from one way to another, and the nutrients transformation until final destiny |
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Excretion
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-consists in the elimination of the nutrients not utilized by metabolism or degrade
-it's eliminate substances that haven't been absorbed and the catabolism final products -this process occurs in skin, lung, kidney and intestines |
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Carbohydrate
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-their names come from its chemical nature: CnH2nOn
-Provides 3 essential life and health needs: 1. Energry to do work 2.building materials to maintain the form and functions 3. control agents to regulate these processes efficiently -The principle MS are glucose, fructose, galactose and mannose, -Pentoses are present as constituents of the DNA, RNA |
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[1] are the main energy source for the human body. They may be classified according to their degress of [2], and may be divided into 3 groups. List the three groups and they're comprised of.
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1-CH
2-polymerization The 3 groups are 1. sugars: comprised of monosaccharides, disaccharides, and sugars alcohols 2. Oligosaccharides: include malto and fructo oligosaccharides 3. Polysaccharides: include starch and non-starch (cellulose, hemicellulose and pectin) |
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What are the principle MS?
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-glucose, fructose, galactose, and mannose. Pentoses are present as constituents of the DNA, RNA
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What are the principle DS?
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-Sucrose, maltose, and lactose
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What are the principle OS?
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-Raffinose, fructans, and polyhydroxy alcohols (inositol, mannitol)
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The principle PS are [1] and [2]. [1] is the major CH of the human diet, and the main storage of dietary staples. [3] is the storage form of CH in animals, and the primary and most readily available source of [4] and [5]
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1-starch
2-glycogen 3-Glycogen 4-glucose 5-energy |
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Starch
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-the major CH of the human diet
-It's the main storage PS of dietary staples such as cereal grains, potatoes, etc -Found only in plants -There are two types: Amylopectin and Amylose form -they break down more slowly than simple sugars, and supply energy over long period of time |
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Glycogen
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-storage form of CH in humans and animals.
-called animal starch -the primary and most readily available source of glucose and energy -help sustain normal blood sugar during short-term fasting periods -provide immediate fuel for muscle action -normally 340-500 gr of glycogen is stored in liver and muscle |
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Dietary Fiber (DF)
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-in most of its forms it's complex CH that is not digestible.
-it occurs mainly as the structural parts of plants, and provides important bulk in the diet. -affects nutrients absorption and benefits health -Pectins, gums, mucilages and hemicelluloses. Their ability to retain water, form gels and act as fermentative substrate upon which colonic bacteria may act. |
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Soluble Fiber (part of dietary fiber)
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-have ability to retain water, form gels and as a fermentative substrate upon which colonic bacteria act
-also slow gastric emptying, increase stool bulk, reduce elevated colonic pressure and binds bile acids and cholesterol |
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Insoluble fibers
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-cellulose, hemicellulose, lignin
-found in all types of plant material, where they provide structure to the plant cells. such fiber, compose a small portion of the diet, such as in fruits w/ edible seeds -actions: holds water, reduces elevated colonic pressure, binds bile acids, cholesterol, zinc and other metals |
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Functions of CH
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-main function is to provide the primary fuel for the body
-CH helps regulate both protein and lipid metabolism -glycogen reserves supply vital backup fuel -glucose is indispensible for maintaining the functional integrity of the nerve tissue and is the sole source of the energy for the brain. -lactose remains in the large intestine and thus encourages the growth of beneficial bacteria -CH burn in the body at the rate of 4kcal/gr |
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Dietary sources of glucose, fructose, galactose, pentoses, starch, raffinose
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-glucose: fruits, honey, roots, corn syrup, sweet corn, etc
-fructose: fruits, vegetables, honey -galactose: milk -pentose: cells of all natural foodstuffs -starch: plants (roots, cereals) -raffinose: plant seed (legumes, beans) |
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Proteins
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-provide AA necessary for building and maintaining body tissue
-involved in the synthesis of tissue, and other special metabolic functions -in anabolic processes they furnish the AA's required to build and maintain body tissues -As an energy source, proteins provide 4 kcal/gr |
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Functions of Proteins
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-formation of enzymes, hormones, and various fluids and body secretions
-as antibodies, they are involved in the functions of the immune system -in the form of lipoproteins they participate in the transportation of Triglyceride, cholesterol, and fat soluble vitamins. -also contribute to homeostasis by maintaining normal osmotic relations among body fluids -maintain the acid-base balance of blood and tissues |
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Amino Acids
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-only 20 standard AAs are commonly found in proteins
-8 AA's are "essential" bc the body can't manufacture them in sufficient quantity or at al. -12 AA's are easily synthesized by the body -inadequate intake or absence of any one of these AA's leads to negative Nitrogen balance, weight loss, impaired growth in infants, and clinical symptoms. -Conditional essential AA's are those that can become essential under certain clinical conditions (ex. taurine, cysteine, and tyrosine are thought to be conditionally essential in preterm infants) |
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Types of food protein
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-classified as "compete" or "incomplete" proteins, depending on their AA's composition
-complete protein foods contain all of the 10 essential AA's in sufficient quantity and ration to meet the body's needs -Incomplete protein foods: are deficient in one or more of 8 essential AA's -Complementary food combinations balance the needed AA's. -there are 3 critical AA's: Lysine, Methionine, and Tryptophan |
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Evaluation of Protein Quality
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-protein efficiency ratio-PER
-Biologic value: Uses nitrogen balance techniques to determine the fraction of absorbed nitrogen retained in the body for growth or maintenance -Net Protein utilization-NPU-compares the Nitrogen intake over a period of time with the carcass nitrogen content. in addition to the percentage of BV, this measure also includes the digestibility of the protein. |
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Lipids
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-serve as an energy fuel and a structural material
-storage form of concentrated fuel for the human energy system -Fat as structural material for cell walls, protective padding for vital organs, insulation to maintain body temperature, and covering for nerve fibers. -the main building blocks of fat are fatty acids -FA have 2 significant characteristics one of which relates to the concept of 1. saturation and other to 2. essentiality |
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Saturated fats that come from [1] food sources carry health risks for the body. Unsaturated fats come from [2] food sources and help reduce health risks. These are classified as [3] and [4] fat (PUFA). The main families of PUFA are w-3 and w-6. Essential FA are [5], [6], and [7] acids.
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1-animal
2-plant 3-monounsaturated 4-polyunsaturated 5-linoleic 6-linolenic 7-arachidonic |
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Define Long-chain fatty acids, medium chain fatty acids, and short-chain fatty acids.
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-Long-chain FA: a FA with 12 carbons or more
-Medium chain FA: a FA with 6-12 carbons. They are absorbed directly into the portal blood -Short-chain FA: a FA with 6 carbons or less. function: energy source of colon cells |
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Unsaturated Fatty Acids
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-Monounsaturated FA (MUFA):
~contain only double bonds ~Oleic acid is the most important ~Source: Olive oil, canola oil, peanut oil, etc.. -Polyunsaturated FA (PUFA) ~Contain 2 or more double bonds ~predominant PUFA in the diet is linoleic acid ~Source: Vegetable seeds and their oils |
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Essential Fatty Acids
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-Linoleic Acid: w-6 family
~gamma-linoleic acid ~arachidonic acid -alpha-linolenic acid: w-3 family ~Eicosapentaenoic acid (EPA) ~Docosahexaenoic acid (DHA) -They are precursors of eicosanoids: (prostaglandins, thromboxanes, leukotrienes) |
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Trans-fatty acids
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-formed when manufacturers add H+ to liquid oils to make them semisolid or more stable
-margarine, frying fats, high-fat baked goods and salty snacks -they inhibit the desaturation and elongation of linoleic acid to form other critical FA -recommendation: in maternal diet, TFA should be as low as possible |
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Triglycerides
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-It's most natural fats, have 3 FA attached to their glycerol base
-functions: the major storage form of energy in the body, more efficient storage than glycogen. -muscle energy -sparing proteins for tissue synthesis instead of as an energy source |
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[1] help hold body organs and nerve in position and protect them against traumatic injury and shock. Fats [2] the body, preserving body heat and maintaining body temperature. They aid to [3] and [4] of fat soluble vitamins. They also depress [5] secretion and [6] gastric emptying. They add to the palatability of the diet and produce a feeling of [7] after a meal.
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1-adipose tissue
2-insulate 3-transport 4-absorb 5-gastric 6-slow 7-satiety |
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Dietary Intake of Lipids
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-in general, 30% of calorie intake
-linoleic acid requirement is estimated at 2-7 g/day -higher intake are recommended for pregnant women -Optimal intake of w-3 FA is 1.1 to 1.5 g/day -for a 2000 Cal diet, total fat would be 67 g/d, and 22 g/d of SFAs |
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Energy
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-defined as the capacity to do work
-it refers to the manner in which the boy makes use of the energy locked in the chemical bonds w/in food. -energy requirements is the amounts of energy needed to maintain health, growth and an appropriate level of physical activity. -energy needs are determined by "Energy expenditure" -The largest component of EE is the Basal metabolic rate (BMR). -BMR is the EE by an individual in the resting, postabsorptive stage. It represents the ER to carry out the body's normal functions |
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Components of EE (energy expenditure)
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-level of physical activity
-Age -Body weight and body size -Endocrine activity: thryxine, n-epinephrine -physiologic process: pregnant, etc. -setting temperature (cold, heat) -Sex -Pathologic process (fever, malnutrition..) -Sleep -Thermic effect of food |
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Thermic effect of food
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-the increase of the total energy expenditure (TEE)- attending the consumption of food.
-this fraction of EE contributed by the process of digestion, absorption and metabolism as food. The increase in metabolism that is stimulated by eating. -Represents a 10% of the TEE -The TEF is classified into Adaptive themogenesis and Obligatory thermogenesis |
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Adaptive thermogenesis
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-it's a portion of TEF, an increase in MR stimulated by eating that may serve the purpose of burning of excess energy in the form of heat.
-obligatory thermogenesis (specific dynamic action) is a portion of the TEF required to digest, absorb and metabolize nutrients. The lipids and CH consumed increased into 5%, the proteins consumed increased the BMR until 25% |
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Physical Activity to TEE is [1] variable: [2] in bed ridden patients to [3] in the athlete. EE can also vary depending on body size and efficiency of individuals habit of motion
-Physical activity energy cost (kcal)=[4] -Sedentary 20% -Very light [5] -Moderate 40% -Heavy [6] |
1-highly
2-10% 3-50% 4- BMR x activity % 5-20% 6-50% |
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Basal Metabolic Rate
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-the basal EE expressed as kcal/kg of body weight/hour
-determined by body size, body composition, and age -Men: 1.0 kcal/kg/hr -Women: 0.9 kcal/kg/hr -Total Energy output: BMR + TEF + PA |
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Vitamins
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-it must be a vital, organic, dietary substance that is not a CH, protein, or fat, and is necessary in only very small amounts to perform a specific metabolic function or prevent an associated deficiency disease
-classified as either fat soluble or water soluble -functions: control agents in cell metabolism and components of body tissue construction |
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Vitamin A
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-functions: vision cycle-adaption to light and dark. Tissue growth, especially skin and mucous membranes. protein synthesis
-Deficiency disease: Xerosis, Xerophthalmia, susceptibility to epithelial infection, changes in skin and membranes, night blindness -Requirements: 800 mcg for women and 1000 mcg for men. Twice as beta-carotene -Source: fish liver oils, egg, butter, vegetables |
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Vitamin D
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-Function: Absorption of calcium and phosphorous. Calcification of bones. Plays role in immunity, reprosuction, insulin secretion and differentiation of keratocytes
-Deficiency disease: Rickets, faulty bone growth, osteoporosis, osteomalacia -Requirements: 200 IU (2.5 mcg) -Source: Yeast and fish liver oils. Fortified milk and margarines |
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Vitamin E
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-Function: Antioxidant-protection of materials that oxidize easily. That preserves structural membranes such as cell wall. Normal growth. Can help prevent hemolysis in premature infants.
-Deficiency: Hemolysis, anemia. Disrupts normal synthesis of myelin (cord fibers and retina) -Requirements: 8-15 mg/d |
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Vitamin K
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-Functions: Normal blood clotting process (prothrombin, factor II, VII, IX, X). Bone development
-Deficiency: bleeding tendencies, hemorrhagic disease. Poor bone growth -Requirements: Men: 80 mcg/d and Women: 65 mcg/d -Sources: Green leafy vegetables, milk, eggs, cereals, fruits |
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Vitamin C
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-Function: intercellular cement substance, firm capillary walls and collagen formation. Blood vessel tissue, metabolically active body tissue (glands); helps prepare iron and calcium for absorption.
-Deficiency: scurvy, sore gums, anemia, stress reaction, hemorrhages, growth periods, fevers and infections -Men: 90 mg/d, Women 75 mg/d -Source: citris fruits, chili peppers, papaya |
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Thiamin-B1
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Function: Normal growth, coenzyme factor relates to the production of energy from CH, energy for heart, nerves and muscle, GI system
-Deficiency: Beriberi (dry,wet), lost appetite, gastri distress, indigestion, deficient HCL, fatigue, edema of legs, heart failure -Men: 1.2mg/d, Women 1.1 mg/d -Source: liver, whole grains, legumes |
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Riboflavin- B2
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-function: coenzyme in protein and energy metabolism: FAD, FMN
-deficiency: soreness and burning of lips, cheilosis, angular stomatitis, glositis, seborrheic dermatitis, ocular pathology, anemia, neuropathy, tongue changes -men: 1.5-1.7, women 1.3 -sources: meats, enriched cereals, milk, green vegetables |
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Niacin- B3
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-functions: coenzyme in energy production: NAD, NADP. they are essential in the red-ox rxns involved in the release of energy.
-Deficiency: Pellagra, anorexia, muscular weakness, indigestion, skin eruptions, sore tongue, neuritis -male: 16-20 mg NE, female: 14-17 mg NE -Source: meat, peanut, legumes, enriched grains, whole grains, nuts |
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Pyridoxine B-6
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-functions: It has an essential role in protein metabolism and involve in neurotransmitter synthesis for brain activity, AA's absorption, energy production, synthesis of the heme portion of hemoglobin.
-Deficiency: Neuritis, hyperirritability, anemia, convulsions -Males: 2.0 mg Female 1.6 mg -Source: Grains, seeds, liver, kidney, milk, eggs, meats, vegetables |
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Pantothenic Acid
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-functions: it has a coenzyme role: Co A, and as such it is essential to many areas of cellular metabolism.
-Deficiency: No deficiency disease has been observed in humans. -requirements 4-7 mg/day -sources: it is found in all animal and plant cells, in special grain cereals, legumes, etc.. |
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Folate
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functions: role in the synthesis of the purines and pyrimidine bases, formation of both red and white blood cells in the bone marrow
-deficiency: neural tube defects, pernicious anemia, poor growth, elevated blood levels of homocysteine, GI tract disturbances. -Male 200 mcg. Women: 180-400 mcg -sources: Green leafy vegetables, liver |
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Cobalamin B-12
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functions: synthesis of the nonprotein heme portion of Hg. It participates in the transfer of methyl groups in the synthesis of nucleic acids, purines, and pyrimidine.
-Deficiency: Megaloblastic anemia, GI disorders, neurologic syndrome -Male: 2.0 mcg Female: 2.0 mcg -Source: Liver, kidney, lean meats, milk, eggs, cheese |
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Minerals
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-25 elements are essential in human life, and perform a variety of metabolic functions in the body
-major minerals are defined as those requiring an intake of more than 100 mg/d. Ca, Na, K, Mg, Cl, S, P -Microminerals: those having a required intake of less than 100 mg/d (Fe, Zn, I, Cu, Ch, F, Co, Se, Mb, Mn, Boron) |
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Iron
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functions: hemoglobin formation, cellular oxidation of glucose, myoglobin in muscle, antibody production, collagen synthesis, drug dextoxification
-Deficiency: Anemia, poor growth -Men: 10 mg Women: 15-30 mg -Source: Liver, meats, egg yolk, dark green vegetables, nuts, legumes |
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Calcium
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-functions: Bone formation, teeth, blood clotting, muscle contraction, and relaxation, heart action, nerve transmission
-deficiency: Tetany, rickets, osteoporosis, hypertension -Adults: 1000-1200mg, infants 400-800 mg -Sources: milk, cheese, whole grains, egg yolk, green leafy vegetables |
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Magnesium
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-functions: it's a cofactor for over 300 enzymes involved in the metabolism, activator and coenzyme in CH and protein metabolism, muscle and nerve action, stabilize the structure of ATP.
-Deficiency: Tremor, spasm, convulsions, nausea, vomiting, dysrhythmias and myocardial infarction. -Adults: 270-400 mg -Sources: Whole grains, nuts, legumes, green vegetables |
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Iodine
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-functions: synthesis of thyroxine, the thyroid hormone. BMR regulation.
-Deficiency: Endemic colloid goiter, creatinism, hypothyroidism, hyperthyroidism -Men: 150 mcg Women 150 mcg -Source: Iodized salt, seafood, kelp |
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Zinc
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-functions: immune system leukocytes, essential enzymes constituent (synthesis or degradation of major metabolites)
-deficiency: retarded sexual and physical development, taste, smell, retard growth, immunologic defects. -Men 15 mg Women: 12 mg -Sources: Liver, seafood, whole grains, legumes, nuts, cheese |
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Chromium
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-functions: potentiates insulin action and as such influences CH, lipid and protein metabolism. Serum triglyceride levels.
-Requirements: 50-200 mcg/day -Sources: Brewer's yeast, liver, oysters, potatoes, seafoods, whole grains. -Deficiency: Insulin resistance |
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Selenium
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-Functions: essential part of enzyme: Glutathione peroxidase (GSH-Px), Type I iodothronine 5' diodinase.
-Deficiency: Keshan disease (cardiomyopathy). TPN patients (muscular discomfort) -Requirements: 55-70 mcg/day -Source: Brazil nuts, seafoods, poultry |
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Pregnancy and Lactation
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-Energy: Increase of about 300 kcal/d
-Protein: 60 g/d (increase to 10-16 g/d) -Calcium: 1,200 mg/d -Iron: 30 g/d -Folate: 400-600 mcg/d -B-6: 2.2 mg/d -Iodine: 65 mg/d -Fibers: 25-25 g/d |
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Infancy and Childhood
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Energy: kg x 100 (98 – 102)= kcal
Protein. Kg x 2.2 (1.6 – 1.2) Lipids: 3.8 g/100 kcal – 6g/100 kcal/d Vitamin A: 375 mcg RE Calcium. 400 – 800 mg/d Vitamin C: 35- 50 mg/d Iron: 6 – 10 mg/d Iodine: 40 – 70 mg/d |
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Adolescence
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Energy: 2,200 kcal/d – 2,500 kcal/d
Protein: 45 g/d – 72 g/d Calcium: 800 – 1,200 mg/d Iron: 12 – 15 mg/d Problems: Eating disorders: anorexia nervosa, bulimia, obesity. |
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Adult
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Energy: 1,900 – 2,300 kcal/d
Protein: 0.8-1.0 g/kg (50 – 63 g/d) Fat: 30% of the total diet kcal. CH: 50% – 60% of the total diet kcal. Problems: Weight management, risk for chronic disease |
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Aging
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Energy: Reduction of average energy allowances of 600 kcal/ for men, and 300 kcal/d for women.
Protein: 1.0 g/kg/d CH: 55% of the total diet kcal. Fat: 30% of the total diet kcal. Calcium: 1000-1500 mg/d Zinc: 12 –15 mg/d Vitamin C: 60 mg/d |
