Nutrition Exam 1

the science of the nutrients in foods and their actions within the body. A broader definition includes the study of human behaviors related to food and eating.

any condition caused by excess or deficient food energy or nutrient intake

products derived from plants or animals that can be taken into the body to yield energy and nutrients for the maintenance of life and the growth and repair of tissues.

chemical substances obtained from food and used in the body to provide energy, structural materials, and regulating agents to support growth, maintenance, and repair of the body's tissues. Nutrients may also reduce the risks of some diseases

nutrients a person must obtain from food because the body cannot make them for itself in sufficient quantity to meet physiological needs; also called indispensable nutrients. About 40 nutrients are currently known to be essential for human beings.

the foods and beverages a person eats and drinks.

Carbohydrates, Fats, Proteins, Vitamins, Minerals and Water. Carbohydrates, Fats and Proteins are energy yielding nutrients.

Proteins: Carbon, Hydrogen, Oxygen, Nitrogen. Fat: Carbon, Hydrogen, Oxygen Carbohydrates: Carbon, Hydrogen, Oxygen.

a measure of heat energy. Energy provided by foods and beverages is measured in kilocalories (1000 calories equal 1 kilocalorie), abbreviated kcalories or kcal. Carbohydrates and Proteins contain 4 k cals and Lipids contain 9.

ranges of intakes for the energy nutrients that provide adequate energy and nutrients and reduce the risk of chronic diseases.

the average daily amount of a nutrient that appears sufficient to maintain a specified criterion; a value used as a guide for nutrient intake when an RDA canno

a set of nutrient intake values for healthy people in the United States and Canada. These values are used for planning and assessing diets

the average daily amount of a nutrient that will maintain a specific biochemical or physiological function in half the healthy people of a given age and gender group.

the average dietary energy intake that maintains energy balance and good health in a person of a given age, gender, weight, height, and level of physical activity.

the maximum daily amount of a nutrient that appears safe for most healthy people and beyond which there is an increased risk of adverse health effects.

Carbohydrates: 45-65% Protein: 10-35 % Fats: 20-35 %

Heart Disease Diabetes Cancer Stroke

Fruits Vegetables Grains Protein Dairy

a measure of the nutrients a food provides relative to the energy it provides. The more nutrients and the fewer kcalories, the higher the nutrient density.

diet-planning tools that organize foods by their proportions of carbohydrate, fat, and protein. Foods on any single list can be used interchangeably.

reference values developed by the FDA specifically for use on food labels.

the percentage of a Daily Value recommendation found in a specified serving of food for key nutrients based on a 2000-kcalorie diet

You can consume a food that provides you energy but no nutrients. Nutrients don't always have to be in food.

Organic: Contains Carbon Inorganic: Lack Of Carbon

RDA covers all of the bell shaped curve for healthy people. EAR covers half of the bell shaped curve for healthy people.

The ingredient list is very important as well as the grams of sugar and grams of fat.

Nutrient Claims: "Fat Free" Health Claims: "Oatmeal has been shown to lower cholesterol" Structure Function Claims: "Probiotics can improve your health"

the process by which food is broken down into absorbable units.

the uptake of nutrients by the cells of the small intestine for transport into either the blood or the lymph.

wavelike muscular contractions of the GI tract that push its contents along.

a slippery substance secreted by cells of the GI lining (and other body linings) that protects the cells from exposure to digestive juices (and other destructive agents). The lining of the GI tract with its coat of mucus is a mucousmembrane. (The noun is mucus; the adjective is mucous.)

chemical messengers. Hormones are secreted by a variety of glands in response to altered conditions in the body. Each hormone travels to one or more specific target tissues or organs, where it elicits a specific response to maintain homeostasis.

proteins found in digestive juices that act on food substances, causing them to break down into simpler compounds.

a portion; with respect to food, the amount swallowed at one time.

the semiliquid mass of partly digested food expelled by the stomach into the duodenum.

the unit of measure expressing a substance's acidity or alkalinity. The lower the pH, the higher the H+ ion concentration and the stronger the acid. A pH above 7 is alkaline, or base (a solution in which OH- ions predominate)

Bicarbonate: an alkaline compound with the formula HCO3 that is secreted from the pancreas as part of the pancreatic juice (Secreted from Pancreas) Bile: an emulsifier that prepares fats and oils for digestion; an exocrine secretion made by the liver, stored in the gallbladder, and released into the small intestine when needed. (Secreted from Liver) Gastric Glands: exocrine glands in the stomach wall that secrete gastric juice into the stomach. (Secreted From Stomach) Gastric Juices: the digestive secretion of the gastric glands of the stomach. Glands: cells or groups of cells that secrete materials for special uses in the body. Glands may be exocrine (EKS-oh-crin) glands, secreting their materials "out" (into the digestive tract or onto the surface of the skin), or endocrine (EN-doe-crin) glands, secreting their materials "in" (into the blood).

the food pipe; the conduit from the mouth to the stomach.

a muscular, elastic, saclike portion of the digestive tract that grinds and churns swallowed food, mixing it with acid and enzymes to form chyme

a 10-foot length of small-diameter intestine that is the major site of digestion of food and absorption of nutrients. Its segments are the duodenum, jejunum, and ileum.

a gland that secretes digestive enzymes and juices into the duodenum. (The pancreas also secretes hormones into the blood that help to maintain glucose homeostasis.)

the organ that manufactures bile

the organ that stores and concentrates bile. When it receives the signal that fat is present in the duodenum, the gallbladder contracts and squirts bile through the bile duct into the duodenum

the lower portion of intestine that completes the digestive process. Its segments are the ascending colon, the transverse colon, the descending colon, and the sigmoid colon.

Digestive juices have water and it's very important to move things along the system

the many folds and villi of the small intestine dramatically increase its surface area, facilitating nutrient absorption. Nutrients pass through the cells of the villi and enter either the blood (if they ware water soluble or small fat fragments) or the lymph (if they are fat soluble).

A diverse and abundant bacteria population supports GI health. The regulation of GI processes depends on the coordinated efforts of the hormonal system and the nervous system. Together, digestion and absorption break down foods into nutrients for the body's use. TO function optimally, a healthy GI tract needs a balanced diet, adequate rest, and regular physical activity.

Since bile increases the absorption of fats, it is an important part of the absorption of the fat-soluble substances. Besides its digestive function, bile serves also as the route of excretion for bilirubin, a byproduct of red blood cells recycled by the liver.

The organs in the digestive system need the circulatory system to continue to digest food. It needs the blood that the circulatory distributes for its nutrients, as well as to have the nutrients spread, so that the body functions evenly.

Monosaccharide: Single Sugar Disaccharide: Double Sugar

Polysachharide: Starch, Fiber, Glycogen.

Monosaccharide: Glucose , Fructose, Galactose Disachharide: Sucrose, Mactose, Lactose Polysaccharide: Glycogen, Starch, Dextrins

1) Amylase: an enzyme that hydrolyzes amylose (a form of starch). Amylase is a carbohydrase, that breaks down carbohydrates 2) Lactase: an enzyme that hydrolyzes lactose. 3) Lactase deficiency: a lack of the enzyme required to digest the disaccharide lactose into its component monosaccharides 4) Lactose intolerance: a condition that results from the inability to digest the milk sugar lactose; characterized by bloating, gas, abdominal discomfort, and diarrhea. Lactose intolerance differs from milk allergy, which is caused by an immune reaction to the protein in milk 5) Maltase: an enzyme that hydrolyzes maltose. 6) Sucrase: an enzyme that hydrolyzes sucrose

any of the sequences of biochemical reactions, catalysed by enzymes, that occur in all living cells: concerned mainly with the exchange of energy and chemicals

Glycolysis: End products are pyruvate acid, ATP and NADH Kreb's Cycle: ATP, NADH, FADH2, CO2. Gluconeogenesis: NADH, FADH2.

the amount of glucose (sugar) present in the blood of a human or animal. Random: Below 11.1 mmol/l Below 200 mg/dl Fasting: Below 6.1 mmol/l Below 108 mg/dl 2 hours after eating:Below 7.8 mmol/l Below 140 mg/d

Insulin's role : Produced by the Beta cells of the pancreas • Released when blood glucose is high • Facilitates blood glucose uptake by the muscles and adipose tissue • Stimulates glycogen synthesis in the liver • Without Carbs :Liver glycogen stores can be depleted in less than 1 day • Adipose tissue respond to insulin by: • Taking up glucose ? conversion to fat • Slowing the release of fat Glucagon • Released when blood glucose is low • Produced by alpha cells of the pancreas • Triggers the breakdown of liver glycogen to single glucose molecules • ** Release of Glucose from Glycogen • Highly branched structure of glycogen allows for release of glucose on demand.

The role of carbohydrates is to provide energy, as they are the body's main source of fuel, needed for physical activity, brain function and operation of the organs.

Short Term Storage: Glycogen in the liver Long Term Storage: Tryglycerides (Lipids, Fats)

The two digestible carbohydrates are starches and sugars, and both of these carbohydrates are digested, or broken down into their most elementary form, along the gastrointestinal tract.

Symptoms include gas, bloating, indigestion, diarrhea. Treatment: Avoid dairy products with the enzyme lactase (almond milk, lactose free dairy products etc.) Prevelence:

promotes the movement of material through your digestive system and increases stool bulk, so it can be of benefit to those who struggle with constipation or irregular stools.

The dietary guidelines cautions that added sugars may increase the risk of certain chronic diseases, even in the absence of overweight or obesity.

Speed of glucose absorption, level of blood glucose, and return to normal glucose levels. High glycemic response needs a high demand of insulin while a low glycemic response is desired.

Insulin and glucagon are hormones secreted by islet cells within the pancreas. They are both secreted in response to blood sugar levels, but in opposite fashion! Insulin is normally secreted by the beta cells (a type of islet cell) of the pancreas. ... If blood glucose is high, then no glucagon is secreted

Recommendations for Fiber 25 grams for woman 38 grams for men. Reccomendations for Starch: 100 - 278 grams a day,

Fructose, Glucose, Galactose

Fructose

45-65 %

Starch

Fibers

Protect stomach cells from gastric juices

Bolus

Carbohydrates, Fat and Protein

Emulsify Fat

Lymphatic System

65 X 4 = 260 14 X 4 = 56 13 X 9 = 117 260+56+117 = 433.

Practically all the foods contain mixtures of the energy yielding nutrients.

Oil

That must be obtained from foods.

scientific discipline studying the interactions between genes the environment and nutrition.