Ch 30 Basic Nutrition

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Nutrition

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Study of nutrients and how the body utilizes the nutrients in food

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Phytochemicals

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Components in plant food that help protect against disease.

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Nutrients

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Substance needed for growth, maintenance, and repair of body.

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Essential nutrients

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Those the body need since they can't make them in sufficient amounts

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Macronutrients

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Energy from carbohydrates, fat, & protien

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Micronutrients

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Vitamins and minerals regulating body process.

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Recommended dietary allowance (RDA)

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Set of standards for intake of specific nutrients to meet the needs of healthy americans.

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Dietary reference intakes (DRI)

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List recommended dietary allowance, adequate intake, & estimate average requirement.

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Adequate intake (AI)

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Nutrient intake assumed to be adequate

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Tolerable upper intake level (UL)

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Highest level of nutrient intake that won't pose a threat to health of individual.

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Estimated average requirement (EAR)

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Daily nutrient intake value estimated to meet requirements of half the people in a life stage or gender group.

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Estimated energy requirement (EER)

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Average daily nutrient required to keep an individual energy balanced.

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Nutrient dense foods

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Food that provides substantial amounts of vitamins and minerals with few calories.

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Kilocalorie (kcal)

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Unit of measurement that specifies the heat energy in a particular amount of food.

1g carbs or 1g protein yields 4 kcal

1g fat yields 9 kcal, alcohol 7 kcal

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Resting energy expenditure (REE)

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Enery required to maintain body processes.

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Enzymes

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Biological catalysts made of protein.

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Carbohydrates

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Made of carbon, hydrogen, & oxygen. Major function is providing energy. Simplest carb is glucose. Another function is to spare protien.

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Carbs (end products)

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Glucose, fructose, and galactose. Liver convert it into immediate energy or stores in liver or muscle as glycogen.

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Simple carbs

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Either monosaccharides or disaccharides.

Mono- glucose, fructose, galactic

Disa- sucrose, lactose, maltose.

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Hyper/ hypoglycemia

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Abnormally high or low blood sugar. Refers To Blood levels of glucose.

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Fructose & galactose

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F- aka fruit sugar, found in honey, fruits, and saps.

G- not usually found in nature, few sources exist.

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Sucrose, lactose, maltose

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S- aka table sugar, composed of fructose & glucose.

L- sugar found in milk. Formed only in mammary glands.

M- not found in food,produced as an intermediate in starch digestion.

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Polysaccharides

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Complex carbohydrates, made of Long chains of many sugars molecules in a way that doesn't taste sweet. Starch, dextrin, glycogen, fiber.

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Starch, dextrin, fructan, glycogen, dietary fiber

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S- carbs stored in plants, found in grains, roots, bulbs, legumes, seeds.

D - formed immediately in starch digestion by action of enzymes or heat.

F- natural carbs, found in onions, bananas, wheat, garlic (whole foods). Ensures a clients increase in calorie intake.

G- not a significant for of carbs, but it's the storage form of carbs.

D- aka roughage, portion of plants resistant to digestion by human enzymes.

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Fats (lipids)

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Give flavor and texture to food. Is concentrated energy source, major source of energy. Supplies 40% of body energy. Also cushions organs, and protects then from injury.

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Visible / invisible fat

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V- fat that's easy identified in foods that appear fatty.

I- fat hidden in foods that don't appear fatty.

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Fatty acids

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Either saturated (no double bonds) or unsaturated (one or more double bonds) based on number of bonds.

Unsaturated- 2 types, mono/polyunsaturated.

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Hydrogenated

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Fats that have fewer essential fatty acids.

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Cholesterol

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Member of sterols, found in animal tissue, it's needed to produce hormones, vitamin D, and bile acid.

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HDL /LDL cholesterol

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H-good cholesterol, lowers serum cholesterol levels and risk of heart disease.

L- bad cholesterol, implicated in development of atherosclerosis and coranary artery disease.

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Protien

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Foundation of every cell, only nutrient that builds and repair tissue. Made of amino acids. Maintain body's fluid balance. Acid base balance.

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Complete/ incomplete protiens

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Provide all essential amino acids in suffecient amounts and portions, for growth and maintenance.

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Water

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Makes up 60% of adult body wieght. 80% infant. Adult loses 2.5 quarts a day by perspiring. One of the body major components. Is a solvent, and necessary for temp regulation.

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Minerals

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Vital for building bones & teeth. Help Maintain muscle tone, maintain acid base balance.

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Electrolytes, sodium, potassium, chloride, magnesium, calcium, phosphorus

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E- consist of minerals in form of salt, acids, base.

S- major ion in extracellular fluid.

P- major ion in intracellular fluid.

C- needed for production of HCL in stomach.

M- bone formation and maintaining homeostasis.

C- mainly in bone, helps blood clots, regulates muscle activity.

P- in every cell, 80% in teeth and bones. Helps cell us carbs, protien, fats.

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Trace minerals

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Present in body in small amounts.

Iron- help rbc carry oxygen.

Iodine- needed to make thyroxine (hormone) that is essential for normal thyroid function,

,

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Vitamins

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Consist of C,O,H, & N. Essential for healthy diet.

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Fat soluble vitamins

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A,D,E,K. Stored in liver.

A- retinol, group of su substances that promote growth, normal vision, support membrane.

D- calciferol, group of sterols, regulates body use of calcium & phosphorus.

E- alpha-tocopherol necessary component for reproduction in animals.

K- needed for formation of prothrombin, and blood clotting.

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Water soluble vitamins

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Include vitamin C & B. Considered nontoxic, develop deficiency faster than fat soluble due to not being stored, and are excreted rapidly.

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Prebiotoic

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Nondigestible food Ingridients that selectively feed probiotic bacteria.

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Probiotic

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Healthy live bacteria. Pre & pro work together to maintain healthy digestive system & boost immune functions

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Nutrient density

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Foods that provide a significant amount of key nutrients per volume consumed.

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Nutritional problems (CCSD)

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In America it's not a deficiency but overconsumption. Leading cause of death are

Coranary artery disease

Certain cancers

(Stroke) Cerebral vascular accident

Diabetes.

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Marasmus

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Extreme malnutrition and emaciation in young children as result of inadequate calories & protien.

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Kwashiorkor

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Severe malnutrition, found in children, caused by protien deficiency.

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Pregnancy nutrition

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In 2 or 3 trimister, only needs to add 300 kcal a day for a total of 2000 or 2500 for fetus to survive.

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Children

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Never forced them to eat, they eat enough by themselves

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Adolescentes

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Snacking is 30% of their intake per day.

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Vitamin A

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Retinol, promotes growth, sustain normal vision, supports normal reproduction, and maintains healthy skin.

Found in animal sources, liver, butter, eggs yolk, fortified milk.

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Vitamin D

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Calciferol, group of sterols needed to regulating body use of calcium & phosphorus. Deficiency cause children bones not to harden.

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Vitamin E

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Reproductive vitamin. Needed to reproduction in animals. Deficiency is rare. Found in plant food vegetables oils, wheat germ, nut, green leafy.

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Vitamin K

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Menadione, essential in formation of prothrombin and clotting. Sources are liver eggs yolk, cauliflower, cabbages, spinach, green leafy vegetables. Hemorrhage may happen due to deficiency.

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Vitamin C

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Ascorbic acid, aid in formation of collagen. Essential to wound healing. Deficiency cause scurvy, irritability, lower resistance to disease.

In citrus, red/green peppers, brocolli, cauliflower, cantaloupe, kiwi fruit, mustard greens.

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Thiamine B1

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Promotes general body efficiency. Essential for metabolism of carbs, amino acids. Deficiency causes poor appetite, fatigue, nausea, vomiting.

Causes beriberi.

Source, pork, whole grain, cereal, legumes, organ meat.

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Beriberi

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Disease of nervous system that leads to paralysis and death from heart failure.

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Riboflavin (B2)

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Functions as component of 2 coenzyme that catalyze many reactions. Essential for growth. Deficiency rare, but include cheilosis, glossitis, & stomatitis.

Found in milk, meat, poultry.

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Cheilosis, glossitis, stomatitis

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C- cracking/sores at corner of mouth.

G- inflammation of tongue, with smooth texture and purplish red color.

S- inflammation in lining of the mouth.

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Niacin (B3)

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Vital role in release of energy from carb, fat, protien. Found in lean meat, liver, kidney, Yeast, peanut butter, beans.

Deficiency leads to pellagra.

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Pellagra

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Mucous membrane of mouth and digestive tract become red and inflamed, lesions appear on skin.

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Folate acid (B9)

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Role in synthesis of DNA & RNA, & formation of red/white blood cells.

Found in cereal, liver, organ meat, milk, eggs. Deficiency resolves in glossitis, diarrhea, poor growth, risk of heart attack.

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Vitamin (B12)

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Deficiency leads to anemia, neurologic symptoms, increased risk of heart attack. Found in animal sources, vegeterians at risk of deficiency.

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Carb

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Bread, cereal, pasta, rice, potatoes,lima beans.

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Fat

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Butter, cream, salad oils, dressing, olives.

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Protein

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Meat,fish, poultry, eggs, milk, cheese, peanut, nuts, bean.