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189 Cards in this Set
- Front
- Back
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Nutrients are need for?
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Energy; help with metabolic processes
Used to maintain/repain body tissues Components of body tissues |
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What are the origins of food choices?
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Culture
Food Prefrences Practical consideration Nutrition knowledge |
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Phytochemical is?
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A non-Nutrient
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What are the six classes of nutirients?
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Carbohydrates
Protiens Fat Vitamins Water Minerals |
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What are the nutirent subgroups?
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Macronutrients vs.Micronutrients
Essential vs. Non-Essential Organic vs. Inorganic |
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Nutrient requirements depends on?
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Age
Gender Growth Status Genetic Traits |
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Nutrient conditions include?
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Pregnancy
Illness, Drug use Environment |
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What is DRI?
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Recommended intake for nutrients and food components
developed by the FNB(food and nutrition board) and IOM(institute of medicine) Qualitative* |
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What is the aim of DRI's
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Promote health, prevent nutrient deficiencies and help reduce the risk of chronic disease
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Recommendation is
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Estimation(normalized) of nutrient needed to cover most people in a group of population
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Requirement is
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Minimum amount of nutrient needed to sustain physiologic state, function, structure in an individual
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Guideline is
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Advice on diet composition to maintian optimal health and prevent diseases
Qualitative* |
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The DRI were updated for what two nutrients in 2010
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Vitamin D and Calcium
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DRI's are used in a population to assess
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adequacy of intake/dietary practices
Plan diets Set policy and guidelines Nutrition labels |
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DRI's are used for idividuals to
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Target levels for intake
Avoid toxicity |
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DRI intakes include?
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EAR
RDA AI UL EER-estimated energy requirements |
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What is used to determine the recommended daily value(DV) which is printed on food labels in the US and Canada
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RDA- recommended Dietary Allowance
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Estimated Average Requirements is? (EAR)
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The amount that should meet the nutrient requirements for 50% of healthy persons
Based on functional indicator of optimal health |
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Adequate intake is?
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Amount thought to be adequate for the most people, is used when the RDA can't be determined
Less certainty, greater degree of judgement |
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The Tolerable upper intake is?
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Intake above this amount can be harmful or toxic
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What is the RDA
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Daily requirements sufficient to meet the needs of most (98%)individuals in a specific life-state and gender
intended to serve as a GOAL for daily intake by ind |
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A healthhy diet is defined by what 4 components
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-Fulfills energy needs(Macronutirents)
-Provides sufficient amounts of essential nutrients(Micronutrients) -Reduces risk of disease -Safe to consume |
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Dietary guidelines have been issued for how long?
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over 100 years
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The title for the 2010 dietary guidelines
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"My Pyramid"
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Four main messages provided by the Dietary Guidelines for Americans
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-Balance calories to manage weight
-Increase Fruits and Veggies, low fat, and nutrient dense -Reduce high sodium,alcohol,sugar drinks |
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The Dietary Guidelines are for what ages?
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2 and up
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Dietary Guidelines and My Pyramid should not be used for those with
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with chronic health conditions not used for therapeutic diet purposes
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The Dietary Guideline and My Pyramid emphasizes
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Food groups
Discretionary calories Nutrient dense vs. calorie dense Physical activity |
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Dietary Guidelines differ from DRI in that...
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Dietary Guidelines are QUALITATIVE advice tp public about diet and chronic disease prevention
-DRI's are QUANTITATIVE advice to professionals about amounts of nutrients found to be of benefit |
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What are the required labeling on food packaging?
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Ingredients, serving size, and nutrition facts
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Daily values are based on a diet of how many calories
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2000 kCalorie
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What are the mandated nutrients on food packaging
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Vitamin A
Vitamin C Calcium Iron |
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Igredients are in order by
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Descending predominance by weight
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Serving size facilitates
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Comparison among food
does no necessarily match the Food Pyramid |
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Nutrition fact are listed by
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Quantity and percent standard per serving- called daily values
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kCalories are listed by
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total kCalories and kCalories from fat
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Fat is listed as
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Total fat
Saturated fat Trans fat Cholesterol Sodium |
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Carbohydrates are listed by
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Total carbs
Starch Sugars Fibers |
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Vitamin A,C,Iron, and calcium are listed as
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%Daily Value only
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There is no %DV for what nutrient uless a claim is made
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Protien
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There is no %DV for what two items
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Trans fat
Sugars |
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FDA allows certain health claims on food lables that describe a
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relationship between food, ingredients, or supplement and reduced risk of nutrition-related condition
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Daily values are used to assist consumer in
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understanding how nutrients fit into the context of the total daily diet AND in comparing nutritional values of food products
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Nutrient contents of what percent is good and what are excellent(High)?
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10% is Good
20% is Excellent(High) |
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For a product to be considered sugar free it must have this amount of sugar or less?
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.5 grams of sugar per serving
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Organic defined by chemist is
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substances containing the element carbon bonded to hydrogen
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Organic defined by farmers is
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Produced without use of antibiotics, hormones, synthetic fertilizers, persticides, genetic improvement, or ionizing radiation
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Organic defined by the USDA is
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Farmers using renewable resources and practice soil and water conservation
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The scientific method is used in conducting research and include these steps
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1-Define problem
2-Fomulate a hypothesis 3-Collect data 4-Interpret data 5-Generalize Findings |
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Light or lite refers to have
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1/3 fewer calories than reference food or
1/2 the fat |
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Natural Refers to a food containing
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No food coloring
No synthetic flavors or other unatural substances |
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Diet disease relation is used to
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show a link to an outcome/behavior
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Criteria for diet-disease relationship include
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-Strenght association
-Dose-response relatioship -Temporally correct association -Consistency association -Specificity association -Biological plausibility |
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Top three leading causes of death in the US include
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1.Heart Disease
2.Cancers 3.Stroke 6.Diabetes (strongly associated with diet) |
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What mechanism measures amount of calories
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Bomb calorimeter
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Alcohol is not a souce of nutrients because
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it does not promote growth
impairs health and nutrition |
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Types of energy
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Solar
Chemical Mechanical Thermal Electrical |
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Carbohydrates contain how many kCal per gram
Fat? Protien? Alcohol? |
4
9 4 7 |
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Simple Carbohydrates include
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Glucose
Fructose Galactose |
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Disacchrides include
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Sucrose(Glucose+Fructose)
Lactose(Glucose+Galactose) Maltose(Glucose+Glucose) |
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Polysacchrides include
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Starches
Dextrina Glycogen |
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Fiber includes
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Cellulose
Hemicellulose Pectina Gums Mucilages |
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Breakdown of carbohydrates is called
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Hydrolysis
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The building of carbohydrates is called
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Condesation
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The most energy output is by
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Basal Metabolic rate 60-65%
Physical activity 25-35% Thermal Effect 5-10% |
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High Fat diets can provide a maximum endurance time of
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57 minutes
Normal mixed diet=114 min High Carb. diet=167 min |
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When fat breaks down it does not break down to give you energy by
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Glucose
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The only simple sugar of animal origin is
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Galactose
(galactose+glucose=Lactose) |
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Which of the two are digested
-Starch or Fiber? |
Starch is digested
Fiber is not |
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Carbs. are absorbed as
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Single molecules
In the small intestine |
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Alternative sweetner(sugar alcohol includes)
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Malitol
Mannitol Sorbitol xylitol |
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Artificial sweetners include
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Saccharin
Aspatame(Nutrasweet) Sucralose(Splenda) |
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we need adequate Carbohydrate intake to
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Yeild energy
Spare protien from use of energy Aid in fat metabolism(prevent Ketosis) Excess-fat deposition(obesity) |
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If you increase fiber intake you should increase
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Water intake
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Dietary fibers health benefits include
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Particle size
Ion-binding capacity Viscosity water-holding capacity bile binding capacity fermentability,substrate for microbial degradation |
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In excess Fiber may be harmful by
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Promoting excretion of useful mineral elements like calcium, iron,zinc,copper
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What are the adult macromolecule proportions for carbohydrates,protien, and Fat
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45-65% carb
10-35% protien 2-35%Fat |
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Daily carb intake by grams should be
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25-30grams
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Health Benefits of Dietary Fiber
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Lower LDL- slow glucose absorption
Softens stool Lower Heart disease and diabetes risk Increase fecal weight speed fecal pasage through colon reduce constipation lower risk of diverticulosis,hemorrhoids, and weight management |
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Dietary carbohydrates Four factors to consider
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Nutrient density
Fiber content Phtochemical content Glycemic index |
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Fortification is
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adding a nutrient to a food that did not originally contain it
ex. Calcium to OJ |
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Enrichment is
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Addind addition nutrients to a food that already contain the nutrient
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to be considered a "whole grain" a food must
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the food must retain the same relative proportions of bran,germ,and endosperm, as they exist in the intact grain
ex. Buckwheat, bulger,millet, oatmeal |
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Refined grains are
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grains that have lost the bran and germ
dietary fiber,iron,and many B vitamins removed |
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Most Enriched grain are Refined, meaning
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Vitamin B and Iron is added
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Glycemic Index measure
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Sugar level in the blood
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Glycemic Load
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Takes into account the quality(GI) as well as the quantity of carbs being consumed in a serving of food
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High GI is associated with
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High grade liver steatosis and high oxidative stress
stimulates more insulin secretion |
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Low Glycemic load vs. low fat diet
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Less hunger, reduced risk of breast cancer
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Glucagon stimulates
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Glycogen breakdown, increasing blood glucose
Pancreas-liver |
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Insulin stimulates
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Glycogen synthesis
decrease blood glucose Pancreas-Liver and muscle |
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Adrenaline stimulates
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Glycogen breakdown, increase blood-glucose
Adrenals- Muscle |
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what is a normal blood sugar level
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70-110mg/dl
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the DASH eating plan is
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a well balance high fruit and vegetable diet
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Muscle glycogen cannot be used to make a difference in
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Blood sugar, only used for energy
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The body usaully uses these three things as fuel
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Glucose,Fatty Acids,and Amino Acids
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At rest the skeletal muscles primarily use
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Fatty acids, while the brain uses Glucose
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During physical activity what uses glucose first
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Muscles use glucose released from store of glycogen first in the muscle, then uses the livers store of glycogen and fatty acids
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Moderate exercise effects glycogen, in this pathway you
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still have oxygen available for aerobic pathway and uses small amount of glucose and plenty of fatty acids. Glycogen stores are spared
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glycogen with intense workouts
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oxygen is usaully limited, anaerobic pathway utilized large amounts of glucose abd glycogen stores depleted, glucose fragments converted to lactic acid speeding up heart and lung andaccumulates in muscles
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Fat functions to
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Cushion vital organs
Protect against extreme temperature Serve as raw material for -hormones -vitamin D -Bile production Enhances food aroma Contribute to satiety NUTRIENTS ENERGY |
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Lipids are defined as
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waxy heterogenous class of waxy organic compounds readily soluble in nonpolar solvent
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Classes of fat includes
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Fatty Acids
Monogycerides Digylcerides Triglicerides Phosphoglycerides Sterols Prostoglandins |
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Saturated Fats are Solid or Liquid at room temperature
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Solid
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Oils are solid or liquid at room temp
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Liquid
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The basic building block of fats are
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Fatty Acids
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Triglycerides are esters of
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Fatty Acids w/ glycerol
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Our major dietary intake and storage of fat comes from
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Triglycerides
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Saturated fats have no
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Double bonds
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Unsaturated fat has one or more
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Double bonds
Mono poly-unsaturated fat |
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Saturated fats are liquid or solid at room temp
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Solid
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Common food sources for saturated and unsaturated fatty acids are
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Avocado
Butter Coconut Oil Breask Milk Meat Avocado SoyBean Oil Canola Oil Olive Oil |
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Stearic acid is an example of a
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Saturated fatty acid
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Oleic Acid and Linoleic acid are examples of
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Unsaturated fatty acids
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Trans fatty acids are produced by a process called
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Hydrogenation
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Omega-3 fatty acid sources include
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Fish
Breast Milk Canola Oil |
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Lipids are important for the structural components of
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Cell membranes
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Docosahexaenoic(DHA) are incorported in
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Postsynaptic nueronal cell membranes
play a role in vision and CNS |
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Eicosapentaenoic(EPA) play an important role in
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Immune and inflammatory response
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Modulation of gene expression associated with inflammation is an action of
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Fatty Acids
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Failure to Thrive(Infants)
Alopecia Dermatitis Increases susceptiblility to infection/poor wound healing are all result of a deficiency in |
Fatty Acids
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One should not exceed ____mcg of Mercury per week, especially if pregnant
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39 mcg
Shark Sword Fish Mackerel HIGH IN MERCURY |
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Bile is formed in the_____ by______
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Liver, Cholesterol
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Bile is stored in the_______ and emulsifies fat in the__________
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gallbladder, small intestine
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some bile is trapped in the______trapped by_______and lost in feces
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Colon,Viscous Fibers
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Bile acids help to eliminate excess
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Cholesterol
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Bile acids and phospholipids solubilize__________,thereby preventing the precipitation of cholesterol in the_________.
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Cholesterol, gall bladder
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Bile salts facilitate digestions of__________, by acting as an emulsifying agent
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Trigylcerides
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Bile salts facilitate the asorption of ___ _______vitamins
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Fat soluble Vitamins
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Cylomicrons function to
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Carry Triglycerides from small intestine to the liver
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VLDL function in
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carrying triglycerides from Liver to Adipose tissue
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LDL finction to
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Carry cholesterol from Liver to Cells of the Body (
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HDL function as Good cholesterol and carry
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Cholesterol from tissues back to Liver
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LDL uptakes fat in
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Body cells and Blood vessels
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Reverse Cholesterol transport takes place by
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HDL's
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Is Cholesterol an essential nutrient
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No, you body makes approx. 1 g a day(2/3 cholesterol produced by liver, 1/3 from diet)
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Cholesterol is the precusor for
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Bile Salts
Progesterone(Glucocorticoid,mineralcorticoids,Androgens) Vitamin D (B. P. V.) |
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Cholesterol balance is maintained by
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Dietary cholesterol
Chylomicrom remnants from extra-hepatic tissues Reverse cholesterol transport De-novo synthesis |
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Balance of cholesterol can be calculated by
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Enterohepatic circulation of bile salts as well as movement of cholesterol from liver into bile and the intake of dietary cholesterol
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The Synthesis of cholesterol by the body equals
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the loss of cholesterol in feces minus dietary intake
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Cholesterol is usually regulated by attacking what enzyme in the synthesis
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HMG-CoA reductase
(Rate limiting step) |
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Cholesterol is regulated by HMG-CoA reductase activity and
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by regulating excess free cholesterol & plasma cholesterol by LDL receptors mediated uptake and HDL-mediated reverse transport
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Cholesterol can be reduced by dietary approaches that include
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Increase in dietary fiber and plant sterols and stanols
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Cholesterol can be reduced pharmacologically by use of
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Statin
inhibit synthesis of cholesterol by cells Lower LDL cholesterol |
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Cholesterol can be lowered bu decreasing
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Dietary cholesterol and LDL
(decrease biliary reabsorption of cholesterol) |
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The ideal daily intake of cholesterol should be
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Less than 100 mg
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Normal healthy persons make how much and consume how much colesterol daily
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make 1g, consume .3-.4 g
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The greatest proportion of cholesterol is used in the formation of
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Bile Salts
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Trans fat has X2 the negative impact compared to
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unsaturated fats
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Cholesterol can be lowered bu decreasing
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Dietary cholesterol and LDL
(decrease biliary reabsorption of cholesterol) |
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The ideal daily intake of cholesterol should be
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Less than 100 mg
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Normal healthy persons make how much and consume how much colesterol daily
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make 1g, consume .3-.4 g
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The greatest proportion of cholesterol is used in the formation of
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Bile Salts
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Trans fat has X2 the negative impact compared to
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unsaturated fats
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Less than what percent per daily intake should come from fat
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30%
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Saturated fat intake should be
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10% or lower
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Cholesterol intake for a healthy person and on with CHD differ by
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100mg less should be consumed by persons with CHD
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Meat, Yolk, and Dairy are High in
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Cholesterol
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It is recommended to _____Mono and Omega-3 fatty acids and______Saturated and trans fat
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Increase, Decrease
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Cholesterol can be lowered bu decreasing
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Dietary cholesterol and LDL
(decrease biliary reabsorption of cholesterol) |
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The ideal daily intake of cholesterol should be
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Less than 100 mg
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Normal healthy persons make how much and consume how much colesterol daily
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make 1g, consume .3-.4 g
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The greatest proportion of cholesterol is used in the formation of
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Bile Salts
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Trans fat has X2 the negative impact compared to
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saturated fats
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Less than 30% of total daily intake should come from
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Fat
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Daily Saturated fat intake should be less than
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10%
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Those with CHD should decrease there cholesterol intake by
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100mg
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Meat
Egg Yolk Dairy Products are high in |
Cholesterol
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to decrease cholesterol one can______mono and Omega-3 fats and_____saturated trans fat
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increase, decrease
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If one's LDL is above 160
elevated TG's(>150) low HDL (<40) you should consider the ______Diet |
TLC- therapeutic lifestyle change
sat fat below7% increase stanols/sterols lowere LDL Weight management increase physical activity |
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Protiens are the building for
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Amino Acids
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These are the major structural component of all cells in the body
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Protiens
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Nitrogen metabolism is synonymous with
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Protien metabolism
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Components of amino acids serve as precursors for
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Nucleic Acids
Vitamins Hormones |
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You would measure Nitrogen balance to measure
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Protien
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All Protiens are______, but all ______are not______.
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Enzymes, Enzymes, Protiens
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Amino Acids are liked by
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Peptide bonds
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Primary, secondary,tertiary,quaternary describes Protiens
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Organization
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Plants have missing amino acids that are called
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Limiting amino acids
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Requirement of Protien is dependent on
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Age,Pregnancy,lactation,illness
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Protiens are needed for Growth and
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Repair
|
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The RDA recommends how much protien per kg/wt
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.80g
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Amount of protien requirements increase or decrease over time
|
Decrease
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A Newborn
Infant Adult Elderly require how much protien daily |
17.4
6.9 3.0 1.9g/kg |
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you need Phenylalanine to produce
|
Tyrosine
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The stomach is responsible for productions of
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HCL and Pepsin, which uncoils protien strands and activates stomach enzymes
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After the stomach further protien digestion occurs in the
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Small intestine, final digestion of protien to amino acid occurs here
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Amino Acids are absorbed in the
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Portal vien and transported to the the Liver, from here entering the blood stream
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Little dietary protien is present
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in Feces
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