Which medical conditions would be the most responsive to nutrition intervention?
Iron- Deficiency, diabetes, cancer, heart disease, hypertension.
How many classes do nutrients fall into? What are they?
Six; Water, Minerals, Vitamins, Lipids, Carbs, Proteins
What are organic nutrients?
Carbon containing nutrients/foods
Which nutrients yield energy?
Carbs, fats, protein
What does essential mean?
Nutrients the body can't make for itself from other raw materials.
Fortified
Vitamins or minerals added to the food that wasn't there.
Natural
Food undergone a min or processing or preservatives.
Staple
Food eaten routinely, dominant portion of diet, energy rich.
Processed
Contains additives, artificial, chemical ingredients.
Have we met the Healthy People objectives of 2010? If yes, what?
Some, we have lowered our cholesterol & reduced harm from some food borne infections. We need to work out and eat correct amount of servings.
Nutraceutical
No scientific meaning. Sometimes used to refer to food nutrients, dietary supplements to sell unproven supplements.
Functional food
Whole or modified food contain bioactive food components that provide reduced disease risks beyond bennefits the nutrients that it originally had.
Phytochemical
Compounds in plant-derived foods
How would you decide if information you were looking at was credible?
Government health organizations, professional groups, volunteer health groups, and reputable sources.
Which foods appear to have the most nutrient density?
Vegetables (Non Starch), low fat meats, poultry, beans, fruit, low fat milk
What are the characteristics of a legit nutrition expert?
Registered dietitian, license to practice, BS in food science and human nutrition.
Why are phytochemicals important?
Some are bioactive components that interact with metabolic process in body and may affect disease risks.
What are the risk factors associated with the development of chronic diseases?
Heart disease, diabetes, some cancer, dental disease, adult bone loss
Epidemiological studies
Study of population with no manipulation looking for correlation
Case studies
Studies for individuals
Intervention Studies
Study of population with experimental manipulation
Laboratory Studies
Study performed under controlled conditions to pin point cause and effect.
DRI
Establishes # of values, each serving a different purpose. Sets nutrient goals for healthy individuals.
RDA
Nutrient intake goals for individuals; the average daily nutrient intake levels that meets 97-98% healthy people in particular age and gender.
AI
Nutrient intake goals; recommended average daily nutrient level based on intakes of healthy people in age & gender group assumed to be adequate.
UL
Highest average daily nutrient intake that might pose no risk of toxicity to almost all healthy individuals of age & gender.
EAR
Average daily nutrient intake estimated to meet requirement of 1/2 healthy individuals of age and gender. Used in nutrition research & policy making basis upon what the RDA values are set.
AMDR
Values for carbs, fat, and protein expressed as % of total daily cals intake, ranges at intakes set for energy yielding nutrients that provide adequate total energy while minimizing risk of chronic diease....
What are Daily Values?
Nutrient standards practical for the person striving to make wise choices among packaged foods. DV are based on food labels.
How are foods grouped in the USDA Food Patterns, including subgroups?
Divide food into groups based on key nutrient contents.Consuming specified amounts from each group & subgroup achieve dietary adequacy, balance, and variety.
Food list from highest to lowest on the nutrient density list..
Unprocessed or lightly processed foods are best. Uncooked "raw" oil.
Who was the exchange list originally designed for? How is this tool organized? How is it different from USDA list?
Diet planning tool that organizes foods with respect to their nutrient content and calories. Foods on any exchange list can be changed. Originally developed for people with diabetes.
How many calories are the DV based on?
2,000-2,500 Calories a day
10-19% of DV per serving indicates that the food is a _____
Good Source
What is the same on all nutrient fact labels?
Serving size, number of calories and calories from fat, cholesterol, sodium, carbs, fiber, sugars, & protein
What is discretionary calorie allowance? How can it be used?
Used for those who must limit calorie intake to prevent weight gain. Need 1700 nutrient dense foods with an allowance of 258 calories.
Why did USDA develop a MYPLATE app?
Online educational tool making food patterns easier. Diet assessment tool.
What recommendations would you make concerning phytochemical consumption?
Eat more fruit & veggies, replace some meat with grains and legumes. Add grated veggies into meat.
What percentage of calories does the DRI recommend for protein, fats, and carbs?
Protein:10-35%
Fat: 20-35%
Carbs: 45-65%
Which foods are de-emphasized in the USDA food patterns?
?
What are the body's 2 circulating fluids?
Blood & Lymph
What hormones are released from the pancreas to help regulate blood? Where are they released? How do they work?
?
What is the primary organ of digestion of food and absorption nutrients?
Small intestine
What are the characteristics of liver glycogen?
Stored for body's ongoing glucose needs & can be released into blood as glucose...
What are the major storage sites for nutrients?
?
Where do the nutrients go after leaving the intestines?
Go to colon to reabsorb water and absorb minerals leaving past of fiber and undigested materials. ...
Mechanical Digestion?
Chewing food, mixing in stomach...
Chemical Digestion?
Secrete digestive juices, enzymes break down nutrients...
What organs are helpful in digesting fat and what are they doing?
Liver- Uses bile & Small intestine- uses enzymes...
What is the typical digestive system transit times from the time you eat to excrete?
Mouth to rectum transits in one day or as long as 3. Digestion in continuous, limited during sleep & exercise....
What recommendations would you give to someone who is suffering from heartburn?
Don't eat or drink in excess. Don't wear tight clothes while eating. Don't lay down right after. ...
If someone was unable to eat for several weeks, where would the energy come from to help them survive?
?
What happens to the surface of the small intestine when an individual is suffering from malnutrition?
Shrinks to a possible 1/10 of normal area and then prevents absorption...
How many hours can liver glycogen be depleted if not replenished?
?
Why would chronic low- grade inflammation in chronic disease be of interest?
?
What are monosaccharides and where are they found?
Basic unit of carb, simplest form of sugar, glucose, fructose, galactose.
What are disaccharides? What sugars are linked together?
2 molecules; sucrose, lactose, and maltose...
Where are disaccharides found?
Malt sugar, milk sugar, galactose. Where starchis being broken down & in germinating seeds.
What are complex carbs?
Long chains of sugar units arranged to form starch or fiber; polysaccharides...
What are some benefits of fiber?
Promotion of normal blood cholesterol, reduced risk of heart or artery disease. Modulation of blood glucose concentrations. Maintenance of bowel function, promotion of healthy body weight.
How much dietary fiber should you consume daily?
14 G per 1000 calories. 25G for women and 38G for men.
Where does the digestions of starch, fat, and protein initiate?
?
What happens when there is incomplete breakdown of fat when carbs are not available?
?
What is the glycemic index and how is it useful?
Ranking foods according to their potential for raising blood glucose relative to a standard food such as glucose. Very useful for people with diabetes.
Lactose intolerance
impaired ability to digest lactose due to reduced amounts of enzyme lactose
Fasting
Abstain from all or some kinds of food and drink.
Hypoglycemia
Abonormally low blood glucose concentraion, often accompanied by symptoms such as anxiety, rapid heartbeat, and sweating.
Diabetes 1
5-10 % Usually in kids and teens. Autoimmune disease from genetics. Arises when immune system misidentifies protein insulin as an enemy and attacks cells of pancreas.
Diabetes 2
90-95% children & adults. Body tissue loses sensitivity to insulin. Insulin resistant muscle and adipose tissue dont repsond to insulin and increase their uptake of glucose from blood and then cells fail from glucose rise.
How does dietary fiber lower blood cholesterol?
By binding with cholesterol- containing compounds in bile. Bile compounds needed in digestion, liver responds to loss of cholesterol by making more. Fatty acid released during bacterial fermentation of fiber. Fatty acid absorbed and goes into liver.
Glycemic Index foods from High to low
gluctose, Mashed potatoes, baked potatoe, watermelon, doughnuts, pumpkin, raisins, orange juice, pasta, apple juice, barley, soybeans, peanuts, fructose
Why does obesity increase the risk of type 2 diabetes?
More body fat the more insulin, more resistant cells become and higher blood glucose rises resulting in abundance of fuels that add lipid to adipose tissue.
What preventative suggestions would you make to help someone who has experienced hypoglycemia in the past?
Adjust diets by replacing refined carbs with fiber rich whole foods and eat more protein.
Is it possible to have to much fiber? Consequences?
No tolerable upper limit has been found. Too much oat or wheat bran and too little water could cause complications though.
What is the first organ to respond when blood glucose levels rise?
Pancreas to release insulin into bloodstream. Then adipose tissue, skeletal muscles, liver.
What nutrients are required by law to refined grain products?
Iron, niacin, thiamin, riboflavin, and folic acid.
What would you suggest to someone who wants to lose fat, maintain lean body mass, and stay healthy?
Consume fewer calories from all foods. Portion control, calorie control, and design a eating plan around carb rich whole grains, veggies, fruit, fiber, and phytochemicals
What are the current dietary guidelines for carbs in the US?
130 Grams daily.
Salivary glands
Starch-digesting enzyme, trace of fat-digesting enzyme.
Liver
Manufactures bile, substance facilitating digestion of fats
Gallbladder
Stores bile until needed
Bile duct
conducts bile into small intestine
Pancreatic duct
conducts pancreatic juice into small intestine.
Pancreas
manufactures enzymes to digest energy yielding nutrients. Releases bicarbonate to neutralize stomach acid into small intestine.
Esophogus
Passes food to stomach
Stomach
adds acid, enzymes, & fluid. Mixes & Grinds food to liquid mass.
Small Intestine
Secretes enzymes that digest carbs, fat, & protein. Cells lining intestine absorb nutrients into blood & lymph
Large Intestine
Reabsorbs water and minerals. Passes waste & water to rectum.
Rectum
Stores waste prior to elimination.
Anus
Holds rectum closed. Opens to allow elimination.
Mouth
Chews and mixes food with saliva.