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152 Cards in this Set
- Front
- Back
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Scientific method |
Rigorous application of standardized principles to test a hypothesis |
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Interventional Studies |
Change conditions measure effects able to determine cause and effect |
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Epidimiology |
Assessment of health status in large defined groups of people |
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Observational study |
AKA: Ecological or Correlational studies |
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Cross-sectional studies |
-Co-variation, other unknown factors may contribute -Do not assume cause and effect -Hypothesis generating -Descriptive study |
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Prospective Epidemiological Studies |
-AKA: Cohort Studies -Identify a sample -Monitor. track a sample over time -Repeat measurements over time -Evaluate after a defined period of time |
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Retrospective Epidemiological Studies |
Aka: Case-Control Studies
-Identify a sample -Identify a control group -Go back in time |
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Consumption Studies |
-"waste" studies, statistical manipulation of consumption or "disappearance" data
-International disappearance studies -Import, export analysis -Morbidity and mortality data |
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Animal studies |
-Match to hypothesis being tested -Controlled conditions -Intervention in experimental group -No intervention in control group -Generalizability issues |
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Depleting-Repleting studies |
-Early nutritional requirement data -Defined diet -Deficiency symptoms are specific to a nutrient -Repletion confirms "cause and effect" |
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Clinical Trials |
-Human studies -Intervention study -Blinded/ Double blind -Sample size requirements -Costly, difficult to complete- need lots of time |
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Molecular Biological Studies |
-Test tube studies in vitro and in vivo studies -Statistically sound smaller sample size requirements, little co-variation -Block designs, repeatability, reproducibility |
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Validity, Accuracy, Reproducibility |
-Strength of association -Consistency -Independence -Dose-response -Biological plausibility |
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Good research |
-Excellent methodology -Hypothesis testing -Time demand -Qualification of researchers -Reputation of journals -Inadequacy of anecdotal reports -Totality of a body of evidence |
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Qualifications |
Identifications of "Quacks" -False claims -Medicine, science, government regulations are belittled -Subjective evidence, anecdotal evidence Identification of Qualified Experts -Government agencies, health agencies - Reputable consumer groups - Professional health organizations |
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Credible sources for nutrition information |
Periodicals, papers Juried journals Registered Dieticians |
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Nutrition |
-Interaction between a living organism and its food -THe selection, ingestion, absorption, metabolism, assimilation, utilization and storage of nutrients |
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Nutritional Science |
-The study of interactions between living organisms and their nutrients and feeding processes |
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Nutrient |
-A specific substance that must be taken into the body preformed and in sufficient quantities to meet the needs of the organism -A substance in food used for normal growth, reproduction, regulation, repair, and maintenance |
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Essential nutrients |
-Compounds that must be ingested in sufficient quantities because the organism cannot synthesize them from other compounds and they are critical for survival |
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Functions of nutrients |
-Body structure -Energy -Regulators of body processes |
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Non-nutrients |
Phytochemicals |
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Energy yielding nutrients |
-Energy is the capacity to do work -Energy in food is measure in kilocalories |
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CHO |
4 kcal/g |
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PROTEIN |
4 kcal/g |
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FAT |
9 kcal/g |
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Alcohol |
7 kcal/g |
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What is metabolism |
-All the biochemical reactions that take place in a living organism - Encompasses, regulation, anabolism, catabolism, and maintenance |
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Anabolism |
Building up of body compounds |
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Catabolism |
Breaking down of body compounds |
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Malnutrition |
Poor nutritional status from the takes of either ABOVE or BELOW the beneficial range |
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Energetics |
The utilization of macronutrients for fuel |
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Function of water |
-Body fluids- transport, temperature -Cell turgidity -Medium for chemical reactions -Component for chemical reactions |
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Function of CHO |
-Fuel -Digestive function |
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Function of Protein |
-Fuel -Component of organs, muscles and other tissues -Catalysis, fluid balance |
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Function of fats |
-Fuel -Structural component of cell membranes -Insulation, protection -Solubility |
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Functions of vitamins |
-Organic compounds -Consumed in mg -Catalysis, co-factors for biochemical reaction -easily destroyed |
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Function of minerals |
-Inorganic compounds -Catalysis, co factors -Structural component of teeth, bones -Not easily destroyed |
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What is a requirement |
The minimal amount of a compound that is necessary for normal function, structure, metabolism, growth, repair, reproduction |
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Deficiency |
-Inadequate intake of a specific compound |
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Adequacy |
-Intake of amounts of a compound that allow optimal function, growth, maintenance, repair, and reproduction |
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Toxicity |
-Intake of excessive amounts of a compound which impress normal function, growth, etc, |
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Nutritional Deficiency: primary |
Inadequate dietary intake |
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Nutritional Deficiency: secondary |
Caused by disease states |
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Nutritional Deficiency: sub-clinical |
Early stage, prior to the appearance of signs and symptoms |
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Nutritional Deficiency: covert |
Hidden, often masked by excesses of other nutrients or other conditions |
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Food and Nutritional Board |
National Academy of Science |
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National Academy of Science |
Designed to prevent deficiency disease Rickets: Vit D Scurvy- Vit C Ber-Beri- Thiamin |
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Dietary Reference Intakes |
-Adequate intake -Estimated Average Requirements -Tolerable Upper levels |
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Estimated Safe and Adequate Daily Dietary Intake |
-Nutrients not previously covered by guidelines |
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Some interest in developing guidelines |
-Omega 3, 6, Fatty acids -Supplements -Herbs -Phytochemicals -Non-nutritive compounds -Synthetics |
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RDA |
Recommended Dietary Allowances |
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Daily Recommended Intake |
-Intent to reduce risk of chronic disease -Update to the RDAs -Covers adequacy estimated energy requirements for half the persons in a given group based on age, sex, health status etc. -Tolerable upper limits for toxicity definitions |
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RDA Usage |
-Practically all healthy person in US -Safe and adequate, not requirements -Met by consuming a variety of foods - Reflect average intakes of a population on average daily basis -Used for planning and evaluating diets in whole population -Used for nutrition labeling -Safety margins |
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FAO/WHO |
-Sets up different energy and nutrient intakes for use worldwide -Persons assumed to be more active |
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Nutrition and Disease Prevention |
1980s USDA-DHHS -Chronic diseases -Excessive consumption -Updated every 5 years |
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RDAs |
Developed to prevent the deficiencies |
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DRI |
Established because of overconsumption |
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Estimated State and Adequate Daily Dietary Intake |
What are the nutrients the average healthy person is eating |
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Dietary guidelines |
Overconsumption and chronic disease |
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Reasons people choose the foods they choose |
-Psychological -Sociological -Physiological Economics, Politics, Environmental |
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Psychological |
-Familiarity -Personal preferences -(+) (-) association -Habit -Appearance- smell, taste |
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Sociological |
-Geographic -Ethnicity -Tradition -Social interaction -Religious |
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Physiological |
-Nutritional value- eat foods because you should eat it -Hormonal influences- pregnant -Genetics -Deficiency, or disease states -Allergies |
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Economic, politics, environmental and other considerations |
-Animal rights -Boycotts -Pesticides - Pollutants -Athletics, weight loss, anti-aging |
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National and International Policies |
-Public health is directly related to food availability production, distribution etc -Public health is directly related to economics, politics, development, and social integrity |
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Diet Planing Principles |
-Adequacy -Balance - Calorie control - Nutritional Density -Moderation -Variety |
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Modified Diet plans |
-Aging -Hispanic -Religious -Vegetarian |
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Vegan |
Vegetarians that do not eat animal products |
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Ovo-lacto |
Vegetarian that don't use milk or eggs |
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Pesce |
Only eat fish in their diet |
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Food exchange plans |
-Sort foods by proportion of carbs, fat, and protein, -Originally the Diabetic Food Exchange -Modification for weight control, renal disease, children -Does not guarantee adequate intake of vitamins and minerals -Should be used in combination with food group plans |
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Serving size of starch: |
1 slice bread 0.5 cup cereal, pasta, corn, potato |
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Meat |
1 oz meat, tuna, chicken |
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Vegetables |
0.5 cup cooked, 1 cup raw |
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Fruit |
0.5 cup juice, 1 cup raw |
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Milk |
1 cup milk |
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Fat |
1 tsp. margarine or mayo |
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Labels |
-Serving size -Servings per container -Ingredient list -Descending order -% daily value based on 2000 kcal.day |
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FDA Health Claims |
-Approve statements linking diet and health -Disqualifies statements for health claims if -Serving contains > 11.5 g fat - >4g saturated fat - > 45 mg cholesterol - > 360 mg sodium |
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What is digestion |
The mechanical and chemical break down of food into compounds which can be absorbed |
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What is absorption |
Active or passive uptake of compounds across the GI tract for utilization by the body |
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What is utilization |
Assimilation, storage or usage of nutrients for building, repair, reproduction, energy, or maintenance |
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What is transport |
The carriage of nutrients in their elemental or broken down form from the GI into the bloodstream, through the circulatory system to the target cell |
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Cephalic phase |
-Pertaining to the head -Sensory stimuli start the production of saliva and other digestive forms |
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Oral phase |
-Pertaining to the mouth - Initiation of Peristalsis -Involvement of salivary glands, teeth, tongue, pharynx, esophagus, sphincter |
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Gastric phase |
Pertaining the the stomach -Mechanical churring, formation of chyme - Production of HCL, Protease, Intrinsic factor -Regulation of entry into the SI -Absorption of water and alcohol |
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Intestinal phase |
Pertaining to the small intestine, large intestine, lymphatics, gallbladder, pancreas, liver, kidney, excretory systems |
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Small intestine |
-Site of absorption of most nutrients -Divided into duodenum, jejunum, ileum -Lined with mucosa, villi, microvilli, which increase the surface area -Segmentation contractions, hydrolysis, emulsification, absorption, transport |
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Large Intestine |
-Collection of solid waste, defecation -Reabsorption of water, Na+ Cl- -Harbors bacteria -Bacteria ferment waste, produce minute amounts of vitamins -Symbiotic relationship |
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Lymphatics |
System of vessels (lacteals) that carry lymph and transport fat and fat soluble compounds away from the GI tract |
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Gallbladder |
-Holding tank for bile -Contracts and releases the emulsifier into the small intestine in response to fat |
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Pancreas |
-Production of hormones and enzymes which aid/regulate digestion, absorption, and utilization -Bicarbonate, amylase, protease, lipase, insulin, glucagon |
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Liver |
-Produces bile and transport protein for vitamins and minerals -Picks up 70% of absorbed nutrient for processing and trafficking |
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Kidney |
-Produces hormones that regulate the absorption of vitamins and minerals - Regulates water distribution - Reabsorption of nutrients |
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Excretory Organs |
-Bladder, ureter, rectum, anus -Responsible for elimination of liquid and solid waste materials |
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Peristalsis |
Move food through waves (circular, longitudinal), of contraction and relaxation
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Stomach action |
-Circular, longitudinal, diagonal musculatore -Chyme -Pyloric sphincter- 3x/minute |
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Emesis |
(Vomiting) Upper and lower esophageal sphincter |
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Choking |
-Epiglottis -Upper esophageal sphincter |
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Gastroesophageal Reflux |
-Cardiac sphincter |
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Diarrhea |
-Anal, rectal sphincters |
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Secretions |
Enzymes Hormones |
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Catalysis |
Facilitation of reactions with out being consumed or changed itself |
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Hydrolysis |
-Split of compounds by the addition of water digestive enzymes |
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Secretory cells- krine |
to separate |
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Saliva |
-Salivary glands -Mostly water - Salivary amylase - Protects teeth, mucosa, by bacteriostatic compounds |
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Gastric Juice |
-Water, enzymes, HCL, transport molecules -Goblet cells- mucus - Creates mucus coding that lines the stomach -H.Pylori -pH- 1-2 |
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H.Pylori |
Causes break in mucus stomach lining (ucers) |
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HCL |
Denatures proteins |
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Proteases |
Hydrolyze proteins |
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Parietal Cells |
-Secrete HCL -Secrete intrinsic factor - Vit B12 -Aid in iron absorption -Aid in zinc absorption -Atrophic Gastritis |
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Pancreatic Enzymes- Small intestine |
Site of majority hydrolysis and absorption |
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Pancreatic Enzymes- Pancreatic Juices |
-Sodium bicarbonate -Water -Bile |
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Emulsification |
-Fats/lipids -Micelle formation -Enzymatic hydrolysis |
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Protective Environment |
-Flora- good bacteria -Vit K, Vit B12 -Symbiosis -Invasive organisms |
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Symbiosis |
Mutually beneficial- feed on fiber and by products |
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Intestinal configuration |
Crypts |
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Crypts |
Secrete juices into intestine to keep things moving |
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Agencies involved with food safety |
CDC, FDA, EPA, FAO/WHO, USDA, DHHS |
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Infection |
Foods contaminated with liver infections, pathogenic microorganisms |
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Examples of infected organisms |
-Campylobacter -Glardia -Listeria -Clostridia -Shigella -Vibro |
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Salmonella |
-Yeast, chocolate, coconut, pasta -Onset 6-48 hours |
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E.Coli |
-Undercooked meat, un-pasterized dairy -Contaminated water, person-person contact -Onset 12-72 hours |
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Intoxicants |
-Foods containing naturally occurring toxins or more commonly, toxins produced by microorganisms present in food |
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Examples of Intoxicants |
-Staph aureus -Clostridia Botulinum -Ergotism -Solanine Poisoning -Cyanogen poisoning |
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Staph aureus |
-Protein containing foods, creamy salad, cream filled pastry, -Onset- 30min-8 hours |
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Botulism |
-Anaerobic, low acid environment -Vegetables, meat, fish -Onset 4-36 hours |
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Industry control |
HAACP |
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HAACP |
Hazard Analysis Critical Control Points |
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Safety procedures: Pasteurization |
Inactivation by heat |
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Safety procedures: Ultra high temp treatment |
Sterilization |
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Safety procedures: Irradation |
Low dose radiation kill bacteria spores, insects, and extends shelf life |
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What temperature should leftovers be heated to? |
165 F |
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Maintain temp above what for leftovers? |
135 F |
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What temperature should cold foods be kept at |
Less than 41 F |
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True |
T/F -Cold temperature cannot kill bacteria but only slow the growth |
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Danger zone |
41-135F |
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Warm/room temperature |
-Increase enzyme activity, increases spoilage -Foster bacterial growth- toxin liberation |
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Air (oxygen exposure) |
-Promotes bacterial growth -Destroys vitamins |
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Neutral pH |
Increase bacterial growth, toxin liberation |
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Water |
Increase spoilage, nutrient losses, bacterial survival |
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Heat |
Nutrient losses |
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Residues |
-Herbicides, insecticides, fungicides -Tolerance levels -Import risk -FDA, EPA monitoring |
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Additive |
-Usually preservatives, stabilizers, colors -FDA regulations -Effective detectable, safe -GRAS list |
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GRAS list |
Generally recognized as safe -Foods such as flour, sugar, water, herbs, etc. have no limit on how much can be used |
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Delaney Clause |
-No substance that causes cancer in humans or animals can be added to food |
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De minimis classification for risk |
1 case of harm per million exposures over 70 years consistent exposure margin of safety - 1/100 below risk levels |
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Intentional Additive |
Antimicrobials -Nitrates, Nitrite, Sufates, Sulfides -Antioxidants |
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Artificial flavors, enhancers, thickeners, stabilizers |
MSG |
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Indirect additives (incidental additives) |
-Dioxins, BGH, Antibiotics |
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Water concerns |
-Cryptosporidia, vibrio, glardia -Surface, ground water, water tables -Treated water, -Hard water- Ca, Mg -Soft water- Na Distilled, filtered, carbonated, ozone disinfected -Desalinated |
