Nutrition Q1

Front 1

how is the gut a defense against disease?

Back 1

1) acid in stomach kills harmful bacteria

2) mucosa contains immune

Front 2

how do people base what food they eat on?

Back 2

around the world: grow or kill

america: what we like/health benefits

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nutrients

Back 3

a substance in food that provides energy and structure to the body and regulates body processes

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nutrient density

Back 4

a measure of the nutrients provided by a food relative to its calorie content

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fortification

Back 5

addition of nutrients to foods

eg) vitamin D added to milk

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dietary supplement

Back 6

a product that supplements the diet eg) vitamins, minerals, fatty acids

half of US adults take supplements

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food definition

Back 7

product derived from plants or animals that can be taken into the body toyield energy and nutrients for matenance of lifeand the growth and repair ofttissues

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phytochemicals

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a substance found in plant foods that is not essential, but has health promoting properties

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functional foods

Back 9

foods that have physiologically active compounds that provide health benefits beyong their nutrient contributions

eg) lactose free milk, cholesterol free egsgs, calcium fortified juice

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name the 6 nutrients

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1) carbs (starch, sugar, fibers)

2) proteins (amino acids)

3) lipids (fats)

4) water

5) vitamins (A, Bs, C, D, E) (fat or water soluable)

6) minerals (iron, calcium)

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essential nutrients

Back 11

-needed from outside the body

-all 6 are essential

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nutrient functions?

Back 12

REMEMBER: ESR!!

1)energy: fuel our cells

2) structure: muscles, bones, etc

3) regulation: blood pressure, hormones, etc

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macro nutrients

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needed in large quantities:

1) carbs

2) protein

3) lipids

4) water

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micro nutrients

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1) vitamins

2) Minerals

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calorie

Back 15

unit of measure of the amount of energy in a food

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CAPITAL C Calorie

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kilocalorie, which is 1000 calories

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cal per gram for carb

Back 17

4 cal/gram

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cal per gram for lipid

Back 18

9 cal/gram

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cal per gram for protein

Back 19

4 cal/gram

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malnutrition

Back 20

excess or deficient food energy

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healthy diet?

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1) variety, balance, moderation

2) high in fruits and veggies and whole grains

3) moderate in cals, sodium, and sugar

4) low in unhealthy fats (trans, sat)

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variety

Back 22

choosing foods from different food groups and different foods within said groups

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scientific method

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systematic, used to develop nutrition guidelines

1) observation

2) hypothesis

3) experiment

4) analyze results

5) publish for peer review

6) repeat

7) develop theories

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epidemiological experiment

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make observations on relationships between health and diet in populations

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experimental experiment

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clinical trials explore health effects of altering people's diets

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health recommendations:

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1) Dietary Reference Intake

2) Food labels

3) USDA Food Guide

4) MyPlate

5) Dietary guidelines for Americans

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NHANES

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analyzes food intake in populations (general)

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Dietary Reference Intakes (DRI)

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-recommendations for amount of energy, nutrients, and other foods (eg 2000 cals a day)

-for people to stay healthy, decrease chronic disease risk, and prevent deficiencies

-set for each gender/various life stage

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Recommended Dietary Allowances (RDA)

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-nutrient intake needed

-vitamins and minerals

-amount people should consume of these on average weeks

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Adequate Intakes

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WHEN NOT ENOUGH DATA IS THERE TO MAKE AN RDA!!! (like a guess of an RDA)

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Tolerable Upper Level intake (ULS_

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maximum of a nutrient or mineral you should be getting

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Estimated Energy Requirements

Back 32

average energy intake predicted to maintain healthy weight

-calories=energy

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Acceptable Macro nutrient distribution Ranges

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10-35% of cals from protein

45-65% of cals from carbs (remember, carbs are the most

20-35% of cals from fat

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DRI

Back 34

recommend amount of nutrients

includes:

1) dietary guidelines for americans

2) myplate

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dietary guidelines for americans

Back 35

1) healthy eating pattern during entire life

2) variety, nutrient density, and amount

3) limit cals from sugars, sat fats, and sodium

4) healthy foods and beverage shift

5) support healthy eating patterns for all

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myplate

Back 36

grains: 6 ounces

veggies: 2.5 cups

fruits: 2 cups

dairy: 3 cups

protein: 5.5 ounces

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nutrition facts panel

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FDA requires it present info in 2 ways:

1) quanitites

2) percentage of daily value

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change to nutrition facts panel

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1) bigger cals

2) added sugars (not just sugars)

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serving sizes

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regulated by FDA

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FDA

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1) make sure foods meet certain thresholds to be considered "good source of fiber" or "fat free"

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health claims

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supported by scientific evidence

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qualified health claims

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not as much evidence (may reduce risk of heart disease)

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dietary supplements

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-governed by laws for FOOD not drugs

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structure/function claims

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-doesn't require FDA approval but must notify them

-eg) helps maintain normal cholesteral levels

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health claim

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-requires FDA approval

-eg) lowers cholesterol bc it for real does

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levels of organization

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1) cells

2) molecules

3) tissues

4) organs

5) organ system

6) organism

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digestion

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take apart/absorb nutrients

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absorbable units

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simple sugars=carbs

ammino acids=protein

fatty acid=lipid

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lumen

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inside of gi tract

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mucosa

Back 50

layer of mucosal cells that line the lumen

-has high nutrient needs and is one of the first parts of the body to be affected by nutrient deficiencies

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assisting organs to GI tract

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1) salivary glands

2) liver

3) gallbladder

4) pancreas

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mucus

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-secreted from mucosal cells lining digestive tract

-moistens, lubricates, and protects

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enzymes

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speed up reactions by either attaching or engulfing to breakdown`

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hormones

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chemical secreted that travel to signal other parts the body

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absorbable form so doesn't need to be digested?

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1) water

2) minerals

3) vitamins

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mechanical digestion

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chewing, saliva helps moisten the food

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chemical digestion

Back 57

salivary enzymes break it down

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enzymes

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proteins found in digestive secretions that help break down

-end in ase

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saliva

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-contains salivary amylase and lipase

-protects the teeth, mouth, esophagus, and stomach

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bolus

Back 60

when food has just been swallowed

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pharynx

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first thing food passes thru, shared by respitory and digestive

-epiglottis keeps food from airways here

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epiglottis

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lil door that closes entrance to the lungs

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peristalsis

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moving the food in rythmic muscle down

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esophagus

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connects pharynx to stomach

-uses peristalsis

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pyloric sphincter

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end of stomach

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stomach lining juice contains??

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1) water

2) pepsin (activates digestive enzymes)

3) HCL acid that takes out amylase so it doesnt burn

-mucus

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chyme

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food after it's left the stomach

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what's absorbed thru the stomach?

Back 68

1) water

2) tylenol

3) alcohol

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small intestine

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-most digestion and absorption here!!

-covered in villi and microvill

-digest food and bicarbonate (from pancreas) neutralizes the acid)

-bile breaks up fat

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villi

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baby hairs that move along the chyme thru the intestines

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ileocecal valve

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sphincter that passes undigested stuff from small to large intestine

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pancreas secretes:

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1) sodium bicarbonade: neutralizes chyme

2) amylase

3) protease

4) lipase

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liver

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makes bile

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bile

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emulsifies aka breaks up fat droplets so lipase can access molecules

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gallbladder

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stores bile, makes it easier to digest fatty foods

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types of transportation across membranes

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1) diffusion

2) simple diffusion

3) osmosis

4) facilitated diffusion

5) active transport

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diffusion

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moving substances from high concentration to low so it balances everything out

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simple diffution

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diffusion across membranes

-fatty acids

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osmosis

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diffusion of water across membranes

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facilitated diffusion

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diffusion thru a membrane PROTEIN

-fructose (sugar)

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active transport

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moving against the gradient, requires ATP and a protein

-amino acids

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large intestine aka colon

Back 82

-ends at anus

-absorption of water, vitamins and minerals

-peristalsis is slower here

-microfloa/probiotics thrive

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feces

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undigested, unabsorbed matter, bacteria or dead cells w water

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what 3 things does the stomach primarily do?

Back 84

1) acid kills bacteria

2) enzymes unfold proteins and stuff

3) activates peptin

-makes chyme

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mucosa contains that help us w/ illness?

Back 85

-white blood cells

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phagocyte

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engulfs and destroys antigen

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binds and breaks down antigen

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lymphocite

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food allergy development

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1) antibodies produced after first time eating

2) antibodies bind to protein and cause allergy symptoms

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celiac disease

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-gluten triggers immune response that damages the villi of the small intestine

-literally body messes up everyhting that the gluten touches

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heartburn and GERD

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chronic heartburn

acid moves to esophagus

can lead to esophagul cancer

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peptic ulcers

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-caused by H pylori bacteria (in aspirin)

-eats away at mucus in stomach lining which causes pain and bleeding

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gallstones

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solid material blocks bile ducts

remove the gallblader

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diarhea

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when substances move to quickly thru large intestine for water to be absorbed

eat more absorbable fiber (sponge action)

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constipation

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hard, difficult to pass stools

causes: not enough fiber, water, or exercise

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capillaries

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-small blood vessels

-take in water soluable nutrients

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lacteals

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-lymph vessels

-where lipids aka fats go first before going to the liver (stops by the heart tho)

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cardiovascular system

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blood and lympth return to the heart

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pulmonary circuit

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heart pumps blood to lungs for removal of CO2 and to get O2

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systemic circuit

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heart pumps blood to body and tissue

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lymphatic system

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-absorbs fat

-immune cells

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4 ways of eliminating waste?

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1) undigested food---feces

2) CO2----lunges

3) minerals and nitrogen----sweat (skin)

4) metabolic waste----urine

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what happens in the mitochondria? step by step

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1) amino acids, fatty and glucose go in

2) citric acid or crebs cycle produces electrons and CO2

3) electrons go in a lil chain to make...

ATP!!!! energy

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what can be broken down to make ATP?

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1) carbs (starch, sugars)

2) lipids (fat)

3) proteins (amino)

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8 allergies

Back 104

1) wheat

2) dairy

3) fish

4) shellfish

5) eggs

6) peanuts

7) tree nuts

8)soy