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Diet Therapy 2380 Exam 1

Terms in this set (118)

Nutrition
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.
Factors that influences food choices
Person preference, habits, ethnic heritage or tradition, social interactions, availability, convenience, economy, positive and negative associations, emotional comfort, values, body image, nutrition
Nutrient
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.
Macronutrients
Provides energy, organic
Carbs
Proteins
Fats
Micronutrients
Do not provide energy
Vitamins
Minerals
Water
Non-nutrients
Fibers
Phytochemical
ETOH
Which nutrient classes provide energy, amount of energy provided per gram
CHO= 4 kcal/g
PRO= 4 kcal/g
FAT= 9 kcal/g
ETOH= 7 kcal/g
Calories
Tiny units of energy, 1kcal=1Cal
1kcal=1000 cal
Joules
International unit for measuring energy
Energy density
Measure of the energy of a food provides relative to the amount of food (kcal/g)
Alcohol
Alcohol contributes 7 kcalories per gram that can be used for energy, but it is not considered a nutrient because it interferes with the body's growth, maintenance, and repair
Dietary Reference Intakes
Set of values for the dietary nutrient intakes of healthy people in the US and Canada
4 Parts of the DRI
Estimated avg requirement
Recommended dietary allowance
Adequate intake
Tolerable upper level intake
Acceptable Macronutrient Distribution Ranges AMDR
represents the average dietary energy intake (kcalories per day) that will maintain energy balance in a person who has a healthy body weight and level of physical activity. Balance is key to the energy recommendation.
6 principles of diet-planning
adequacy
balance
kcal control
nutrient density
moderation
variety
DGA: What are they? When where they implemented? How often are they reviewed?
nutrient recommendation guidelines for healthy americans
1980
every 5 years
Dietary compounds
Added sugars, saturated fats, trans fats, dietary cholesterol, sodium, ETOH, caffeine
What challenges exist in developing the DGA?
Specific recommendations difficult to formulate, hard to cover nutrient recommendation into practical, food-based recommendations
Food guide
nutrition education tool translating scientific knowledge and dietary standards and recommendations into practical form for use by those who have little to no training in nutrition
Describe the evolution of the five food guides shown in class
-basic 7 food guide
-4 food groups
-food pyramid
-my pyramid
-my plate
When was my MyPlate released?
June 2011
What federal government website provides info about MyPlate?
choosemyplate.gov
USDA
What is the key message from MyPlate?
Simple, interactive
Discretionary kcal allowance and it's relevance to dietary intake
the kcals remaining in a person's energy allowance after consuming nutrient-dense foods to meet all nutrient needs for a day
Describe the ingredient list, how is the order of ingredients determined?
listed in descending order by weight
What is the usability of the ingredient list?
-special food needs
-food allergies/sensitivities
-comparison shopping
Compare and contrast the content on the original/current and proposed Nutrition Facts Panel, what is the rationale for the proposed changes?
Rational:
-decreased nutrient-rich, increase kcal intake
-stay current w science
-significance to health
-deficiencies in general population are rare
-type of fat more important than the amount
Compare and contrast the design of the original/current and proposed Nutrition Facts Panel
-included added sugars
-update daily values for sodium, dietary fiber, it D
-declare amount vit D and K+
-voluntarily declare amount vit A and C
-remove cal from fat
What is the idea behind "serving size" on the Nutrition Facts Label?
reflect what we typically eat, not what we should eat
Nutrient claim, example
statements that characterize the quantity of nutrient in food, Low Sodium=140mg or less per serving
Health claim
statements that characterize the relationship between a nutrient or other substance in a food and a disease or health related condition, so saying that cheerios will help you lose weight
What is meant by a "qualified" and "unqualified" health claim?
-require a qualifying explanation
-can stand alone with no further explanation or qualification
Structure-funtion claim
statements that characterize the relationship between a nutrient or other substance in food and its role in the body, can be made without FDA approval calcium builds strong bones
Digestion
process by which food is broken down into absorbable units
What is the goal of digestion?
break down food into absorbable units
What are "absorbable units?"
CHO, PRO, FAT
Mouth
chewing, breaking food apart and increasing surface area, salivary amylase>>>begin CHO digestion
Stomach
stomach acids inactivates salivary amylase
Small intestine
major site of CHO digestion
Large intestine (colon)
the lower portion of the intestine that complete the digestive process
Liver
manufatures bile
Gallbladder
stores and concentrates bile
Pancreas
glad that secretes digestive enzymes and juices in to the duodenum
Sphincter
circular muscle able to close body opening
CHO
PRO
FAT
carbs-> sugars
pro-> amino acids
fat-> fatty acids and glycerol
in the INTESTINES
What is the role of the esophageal and pyloric sphincters?
esophageal-opens in response to swallowing
pyloric-separtes the stomach form the small intestine and regulates the flow of partially digested food into the small intestine
Peristalsis
wavelike muscular contractions of the GI tract that push it's contents along
Stomach action
circular, longitudinal and diagonal muscles
Segmentation
circular muscles of intestines contract and squeeze contents
Sphincter contractions
Along the GI, have different roles
Digestive enzymes
proteins found in digestive juices that act on food substances, causing them to break down into simpler compounds
Bile
emulsifier, brings fat into suspension in water so that enzymes can break down the fat
Bicarbonate
neutralizes acidic gastric juice
HCL
important for protein digestion
What is the role of saliva in the digestive process?
moistens food and begins CHO digestion
Describe the unique environment of the small intestine, which makes it conductive to absorption
contains:
folds, villi, crypts, microvilli, unstirred water layer, goblet cells
Role of large intestine in absorption
-reabsorption of water, electrolytes and micronutrients
-site for formation/storage of feces
-no villi, flat appearance
Where are the three classes of micronutrients absorbed?
Large intestine
Role of gastrin
a hormone secreted by cells in the stomach wall, secretion of gastric acid
Role of secretin
a hormone produced by the cells in the duodenum wall, secretion of bicarbonate-rich pancreatic juice
Role of CCK
a hormone produced by cells of the intestinal wall, release of bile and slowing of GI motility
What is the benefit of having GI bacteria?
Normal flora, prevents diarrhea
Metabolism
chemical reactions in the body
Describe anabolism as it relates to the macronutrients
building up of body compounds, uses energy to convert glycogen, triglycerides, and protein
Describe catabolism as it relates to the macronutrients
breaking down of body compounds, yields energy from glucose, glycerol and fatty acids, and amino acids
What happens in the body during fasting and feasting?
Glycogen and fat are released from storage to provide more glucose, glycerol, and fatty acids for energy
What is the rationale for including CHO in the diet?
provide energy, furnish other nutrients, add flavor, roughage
Simple CHOs
Monosaccharides
-glucose, fructose, galactose
Disaccharides
-sucrose, lactose, maltose
What is the difference between monosaccharides and disaccharides?
Mono are simple sugars and disa are double sugars
What do sucrose, lactose, and maltose break down to?
sucrose (fructose + glucose)
Lactose (galactose + glucose)
Maltose (glucose + glucose)
On average, how much sugar is in one can of regular soda?
8-12 tsp
"Honey is more nutritious and should be used in place of sugar"
MYTH
Lactose intolerance, what are the causes, what populations are at high/low risks, what are the symptoms, what is the dietary intervention?
-lactose deficient, lactose activity decreases w age, diseases or treatments that damage microvilli
-High: southeast asians, native americans, african americans
Low: white, northern europeans
-gas, bloating, diarrhea, abdominal discomfort
-limit dairy
Complex CHOs
Glycogen, starch, and fibers
Identify the differences and similarities between starch and glycogen
Differences= G is found in meats, S is found in plants, their roles are different
Similarities= branched glucose chains
What are the two forms of starch?
amylose and amylopectin
Soluble v. insoluble fiber (key functions, dietary sources)
-nonstarch polysaccharides that dissolve in water to form gel, pectin
-nonstarch polysaccarides that do not dissolve in water, celery and corn kernels
What role does the colon play in the digestion and absorption of fiber?
they pass through undigested so they contribute little to no energy
Daily recommendation:
CHO intake, fiber intake
-310g/d
-25g/d (women0 38g (men)
What is the result of excessive fiber intake?
intestinal blockage
CHO as they pertain to the food label
list the amount of total CHOs
How is CHO identified on the A-list health claims?
can stand alone without further explanation or qualification
Lipid
family of compounds that include TG, phospholipids, and sterols
Triglyceride
predominant fat in diet and storage fat in body
Phospholipid
a compound similar to a TG but having a phosphate group and choline in place of one of the fatty acids
Sterol
phytochemicals that have structural similarities to cholesterol and lower blood cholesterol by interfering with cholesterol absorption
List the functions of TG in the diet
-provide source of essential fatty acids
-provide fat soluble vitamins
-furnish concentrated energy sources
-deliver flavor, texture, tenderness
-adds fullness
List the role of TG in the body
padding, storage concentrated energy source
Discuss the structure of triglyceride, what is it comprised of?
Glycerol + 3 fatty acids
Fatty acids can be saturated, unsaturated, or polyunsaturated
Vary in length and structure
Saturated
Unsaturated
Polyunsaturated
(recommended total energy)
11%
6 g/d
230 mg/d (women) 362 mg/d (men)
unsaturated
one pair of carbon atoms forms a double bond with each other that replaces the bond each would have with one hydrogen atom, olive oil, liquid at room temp
saturated
butter, coconut oil, solid at room temp, each carbon atom has bonded with 2 hydrogen atoms
polyunsaturated
2 or more carbon pairs that have bonded together instead of with a hydrogen atom, mostly vegetable oils, sunflower oils, liquid at room/refrigerator
essential fatty acids
omega 3 and omega 6
omega 3
lower triglyceride levels
omega 6
don't want too much of this in your diet
eating fish
twice a week
hydrogenation
Hydrogenation typically constitutes the addition of pairs of hydrogen atoms to a molecule, helps with taste texture and stability
Differentiate between a cis and trans fatty acid. What are the dietary sources of trans fats?
-how many double bonds in the carbon chain
-partially hydrogenated foods, commercially baked goods, meat and dairy
Phospholipids, role in the body, role in food, what are dietary sources
-enable transport of lipids across cell membranes
-emulsifier
-eggs, liver, wheat germ, peanuts
Cholesterol, where is it found, what are dietary sources, what is the recommended limit for dietary intake of cholesterol, what is the recommended fasting blood cholesterols level?
-sterol
-from diet: meats, eggs, fish, poultry, dairy
from body: liver
-<300mg/d dietary chol
-<200mg/d blood chol
Recommended levels of dietary intake:
dietary cholesterol, total fat, saturated fat
dietary chol-
total fat-
saturated fat-<10% of total cal intake
Lipid transport vehicles
lipoproteins
Function of proteins
-collagen
-enzymes
-fluid and electrolyte balance
-acid base balance
-transport
-energy source of E and glucose if needed
-hormones
Amino acid
building blocks of proteins, each contain amino group, acid group, and R group
Dipeptide
two amino acids bonded together
Tripeptide
three amino acids bonded together
Polypeptide
many amino acids bonded together
Differentiate between essential AA, nonessential AA, conditionally essential AA
Essential: eaten from environment
Nonessential: body can make, get from diet too
Conditionally essential: nonessential becomes essential
Issues of protein quality
Limiting AA, digestibility
What is the dietary relevance of "protein sparing?"
the action of CHO in providing energy that allows protein to be used for other purposes
What is PEM?
protein energy malnutrition
PKU, what is the relevance to proteins
can't convert phenylalanine to tyrosine, your body can't convert food to energy, main treatment is diet
What are the concerns with excessive protein intake? What is the recommendation for protein intake?
-impact on kidneys, increase calcium excretion, stored as excess fat
-10-35% energy intake
0.8g/kg/d
Vegan
people who exclude all animal-derived foods
Lacto-ovo-vegetarian
people who include milk, milk products, and eggs but exclude meat, poultry, and seafood
Lactovegetarian
people who include milk and milk products, but exclude meat, poultry, seafood and eggs
What are nutrients that may be lacking in a vegetarian diet?
protein, iron, zinc, calcium, B12, D, and omega 3-fatty acids
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