Nutrition 1-3

nutrition

the process by which the body takes in and uses food

nutrients

are substances in foods that provide energy and materials for cell development, growth, and repair, all the chemical substances that an organism needs to sustain life

functional foods

Foods that provide health benefits beyond those supplied by the traditional nutrients they contain. For example, a tomato contains the phytochemical lycopene, so it can be called a functional food.

micronutrients vs. Macronutrients

Macro- CALORIES-Carbohydrates, fats, and proteins, which are necessary for building and maintaining body tissues and providing energy for daily activities
Micro-NO CALORIES Chemical elements that organisms need in small or even trace amounts to live, grow, or reproduce. Examples are sodium, zinc, copper, chlorine, and iodine. Compare macronutrients smaller amount is needed

essential nutrients

substances the body must get from foods because it cannot manufacture them at all or fast enough to meet its needs. These nutrients include proteins, fats, carbohydrates, vitamins, minerals, and water

calorie

amount of energy required to raise the temperature of 1 g of water 1�C

nutrient density

The ratio derived by dividing a food's nutrient content by its calorie content. When the food's contribution to our nutrient need for that nutrient exceeds its contribution to our calorie need, the food is considered to have a favorable nutrient density it's a measure of nutrients provided versus energy provided

fortified

vitamins , minerals, and even proteins are added to a food that does not normally contain them, like milk to which vitamin A and D have been added

enriched

processed foods, especially grain products in which nutrients lost in processing have been replaced; using additives to increase the nutritive value of processed foods beyond the level contained in the food before processing

Which diseases are MOST related to one's diet?

heart disease, diabetes, some kinds of cancer, dental disease, and adult bone loss

Which nutrients are energy-yielding and which are not?

Macronutrients produce most energy from protine carbs and fat

vitamins vs minerals

�Vitamins are organic compounds that are destructible. Minerals are inorganic elements that are indestructible. Organic nutrients can be altered or destroyed, which means they can be metabolized in the body to release energy. Since they are simple elements, minerals are always the same---they can not be destroyed or create energy.

Why is water considered the most essential nutrient?

Just to mention a few, bodily fluids aid in many functions of our body, including digestion, absorption, circulation, creation of saliva, transportation of nutrients, and maintenance of body temperature. (Water is lost from body and must be constantly replaced.)

The 6 principles of a healthy diet:

Includes water, carbs, fat, protine, vitamines and minerals (ABCMV principle, Adequacy, Balance, Calorie Control, Moderation, and Variety)

Nutrient density

a measure of the nutrients a food provides relative to the energy it provides. The more nutrients and the fewer calories, the higher the nutrient density. Devide smaller number by larger number of total calories then mutiply by 100 to get percent of total calories

Why people make the food choices they do (habit, economy, etc)?

crave fats carbs and protein for energy

DRI

dietary reference intakes: a framework of dietary standards the includes the Estimated Average Requirement, Recommended Daily Allowance, Adequate Intake, and Tolerable Upper Level.

components of the DRI (EAR, RDA, etc)

Estimated Average Requirement, Recommended Daily Allowance, Adequate Intake, and Tolerable Upper Level.

Acceptable Macronutrient Ranges" (AMDR)

a range of intakes for a particular energy source that is associated with reduced risk of chronic disease while providing adequate intakes of essential nutrients

Food label calculations (calories, % of calories, %DV).

Fat- g x 9 cal=cal from fat Carbs- g X 4 cal= cal from carbs Protein- g x 4 cal= cal from protein, divide each of these by total calories to get the percent of calories from that source, or add all three of the first results to get total calories

Information required on packaged or canned food. (common name, etc)

common name, the names and address of the manufacturer, packer, or distributor, the net content in terms of weight measure or count, nutrition facts panel, the ingredients in descending order of weight, depends on package size little labels need only a phone #

health claims vs. nutrient claims

FDA standards for health claims connect the food product to disease states while nutrient claims are approved wording such as "high" in a desirable constitute or "low" in an undesirable one.

Structure/Function claims vs. Health Claims

structure/function claims are not evaluated by the FDA to be valid and are allowable but non-substantiated claims

Mandatory and voluntary items on the "Nutrition Facts" label

...serving size pg. 50

Parts of the "new" food pyramid

...

Rationale behind food group plans versus exchange plans strengths and weaknesses

...

digest

To change food after it has been eaten into simpler forms that the body can use.

absorb

assimilate or incorporate; suck or drink up; wholly engage

transport

..., process of moving nutrients and wastes in a living thing

enzyme

..., a type of protein or RNA molecule that speeds up metabolic reactions in plant and animals without being permanently changed or destroyed

hormone

..., Any one of the many circulating chemical signals found in all multicellular organisms that are formed in specialized cells, travel in body fluids, and coordinate the various parts of the organism by interacting with target cells.

peristalsis

..., Involuntary waves of muscle contraction that keep food moving along in one direction through the digestive system.

bile

A green fluid made from cholesterol and secreted by the liver. It is stored and concentrated in the gallbladder. Bile is secreted into the small intestine when fats are present, and serves to emulsify the fats for better digestion by lipase.

HOW calories are released from foods?

...

What HAS to first happen for a food to contribute calories?

...

Organs

groups of tissues that work together to perform a specific function or related functions

structures

...

villi

Finger like projections in the small intestine that increase surface area and maximize the absorption of nutrients.

microvilli

Tiny, hairlike projections on each villus; trap nutrients and transport them into cells

microstructures involved in digestion,

...

microstructures involved in absorption

...

pancreas

organ lying between the stomach and small intestine; regulates blood sugar by secreting to regulating hormones: insulin and glucagon

gallbladder

An organ that stores the bile produced by the liver and releases it to the small intestine during digestion.

various sphincters.

* LES- [lower esophageal sphincter] A circular band of muscle between the esophagus and stomach that opens and closes to allow food to enter the stomach
* Pyloric- Sphincter in the bottom of the stomach that separates the pylorus from the duodenum of the small intestine
*Ileocecal-Gateway between the end of the small intestine and beginning of the large intestine. The sphincter prevents backflow of fecal contents from the large intestine into the small intestine

All the jobs of the liver

...

Nutrients absorption and transportation throughout

...

common digestive problems

Heartburn or Gastro esophageal reflux disease (GERD), Peptic Ulcers, Gallstones, Food intolerance, Intestinal Gas, Constipation, Diarrhea, IBS, Hemorrhoids and Lactose Intolerance, Inflammatory Bowel (Crohn's Disease) / Diverticulitis (inflammation of intestine)