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Nutrition Final Review

Terms in this set (21)

• How to choose a healthy diet - variety, balance and moderation
• Variety- meaning that eating all sorts of food in different food groups can be beneficial to the human body. These foods would need to be good in carbohydrate, fiber, and vitamins, and rich in phytochemicals, and minerals.
• Balance-meaning balancing your choices allows foods that would not usually be considered healthy choices to fit into an overall healthy diet. This avoids you eating more of this nutrient that is harmful to the body. A balanced diet would provide plenty of whole grain, fruits, and vegetables.
• Moderation-meaning not consuming too much of anything. Basically, watching your portion sizes. This would maintain a healthy weight, and help prevent some chronic diseases.
• Ingredient lists on food labels
• Ingredient lists on food labels- All labels are required to contain basic product information such as the name of the product; the net contents or weight; the date by which the product should be sold; and the name and place of business of the manufacturer, packager, or distributor. In addition, most food labels contain a Nutrition Facts panel and a list of the food's ingredients. The nutrition information section of the label is entitled "Nutrition Facts" (Figure 2.11). It provides information about serving size; total Calories (on food labels "Calorie" with a capital "C" is used to represent kcal); Calories from fat; the amounts of total fat, saturated fat, transfat, cholesterol, sodium, total carbohydrate, dietary fiber, sugars, and protein per serving; and how the food fits into the overall diet. The ingredients section of the label lists the contents of the product in order of their prominence by weight (Figure 2.12). An ingredient list is required on all products containing more than one ingredient. Food additives, including food colors and flavorings, must be listed among the ingredients
• Dietary guidelines - key recommendations\
• Dietary guidelines- suggest overall diet and lifestyle choices that will promote health.
• Key recommendations are focusing on balancing energy intake with physical activity and consuming nutrient-dense foods and beverages.
• Definitions: nutrient density, serving vs portion, UL
• Nutrient density- an evaluation of the nutrient content of a food in comparison to the calories it provides.
• Serving vs portion- serving is based on a standard list of serving sizes.
• Portion- fraction: a part or section of a larger whole
• UL-See tolerable Upper Intake Level
• Functions of organs (major, accessory, sphincters, and epiglottis)
• Major organ functions by the mouth chewing the food and mixing it with salvia, and the pharynx swallowing the chewed good mixed with saliva, then the esophagus moves the food to the stomach, and then the stomach churns and mixes the food, and secretes it with acid and a protein digesting enzyme. The small intestine completes the digestion, then absorbs nutrients into blood or lymph, then the large intestine absorbs water and some vitamins and minerals soon home to intestinal bacteria then passes waste material. The anus opens to allow waste to leave the body.
• The accessory organ functions by the salivary glands producing saliva, which contains a starch-digesting enzyme, then the liver makes bile which aids in digestion and absorption of fate. The pancreas soon releases bicarbonate to neutralize intestinal contents to produce enzymes that digest carbohydrate, protein, and fat. The gallbladder then stores bile and releases it into the small intestine when needed
• The sphincter function is a muscular valve that helps control the flow of materials in the GI tract. This prevents the food from going out of the stomach, and back where it entered.
• The epiglottis function is a piece of elastic connective tissue at the back of the throat that covers the opening of the passageway to the lungs during swallowing. This helps by making sure that the food goes to the stomach, and not the lungs.
• Heartburn and ulcers
• Heartburn-or gastroesophageal reflux disease (GERD) is when the stomach acid is leaking into esophagus due to overeating, anxiety, stress, pregnancy, hiatal hernia, or disease processes. The consequences are pain and discomfort after eating, ulcers, and increased cancer risk. The treatment for this is reduce meal size, avoid high-fat foods, consume liquids between rather than with meals, remain upright after, eating, take antacids and other medications.
• Ulcers- a infection of stomach by H, pylori which damages the epithelial lining; chronic use of drugs such as aspirin and ibuprofen that erode the mucosa; GERD. The consequences of it are pain, bleeding, and possible abdominal infection. The treatment to this is antibiotics to treat infection, antacids to reduce aid, change in medications.
• Definitions: peristalsis, mucus, metabolism
• Peristalsis- coordinated muscular contractions that move food through the gastrointestinal tract
• Mucus-A vicious fluid secreted by glands in the gastrointestinal tract and other parts of the body. It acts to lubricate, moisten, and protect cells from harsh environments.
• Metabolism-The sum of all the chemical reactions that take place in a lving organism.
• Circulation: vascular and lymphatic system - focus on first organs to receive nutrients
• The first organ to receive nutrients is the liver, because it is the gatekeeper between substances absorbed from the intestine and the rest of the body. Depending on the immediate needs of the body. Either stored in the liver, broken down or changed into different forms and others is allowed to pass through. It also plays an important role in the synthesis and breakdown of amino acids, proteins, and fats, IT modifies the products of protein breakdown to form molecules that can be safely transported to the kidneys for excretion.
• Lymphatic system is important for absorption because fat-soluble vitamins are incorporated into particles that are too large to enter the intestinal capillaries. In addition, it is important for fluid balance and immune function as well as for the absorption of lipids.
• The vascular system is a closed network of tubules through which blood is pumped. Blood carries nutrients and oxygen to the cells of all the organs and tissues of the body and removes waste products from these same cells. Blood also carries other substances such as hormones from one part of the boy to another.
• Prevention and unsafe practices (cross contamination, temperature danger zone, hand washing, thawing meat)
• Cross contamination- a clean kitchen is essential for safe food preparation. Hands, countertops, cutting boards, and utensils should be washed with warm soapy water before each food preparation stop. The unsafe practices are when you cut a food infected with salmonella, and then you cut vegetables without washing the board will get it contaminated. Everything needs to be thawed so no bacteria can stay.
• Temperature danger zone- everything that is cooked should be well done and made sure that the food is not raw, because it can effect it still. Another way is putting the food directly to the refrigerator once the serving is done, and the leftovers should be kept for a few certain days. For meat, and other meat products should be kept for 3 to 4 days. For pasta is should be kept to 3 to 5 days. The temperature zone to be alarmed is between 40F through 135F.
• Hand washing- hands, cooking utensils, and surfaces should be washed with arm soapy water before each preparation step. This will prevent cross-contamination.
• Thawing meat- foods should be thawed in the refrigerator, in the microwave over, or under cool running water.
• e Coli and Staphylococcus aureus
• e Coli- a bacterium that inhabits the gastrointestinal tracts of humans and other animals. It comes in contact with food through fecal contamination of water or unsanitary handling of food.
• Staphylococcus aureus- human contamination from coughs and sneezes, egg, poultry, and meat products; salads such as tuna, potato, and macaroni are the sources of it. The symptoms of it are severe nausea, vomiting, and diarrhea, time after consumption would be 2-8 hours and the duration of it is 2-3 days.
• Definitions: use by dates, pasteurization
• Pasteurization- the process of heating food products to kill disease-causing organisms.
• Use by dates- the last day that the manufacturer vouches for the product's quality
• Pesticides: how to reduce risk, effect on children
• Pesticides are reduced by having shipments with food getting checked if the residues are high. The FDA and USDA do this kind of job to check, and if it is illegal, the food is thrown away. Another way is to choose foods that are in many varieties so that one specific food would not get a person contaminated. Moreover, washing the food with hot water, and brushing it. Once done with that, peel the skin. Another way is getting the small food, so that the food would most likely not have any contaminants. Lastly, you can remove the skin, fatty material, and dark meat from the food.
• What happens after absorption
• After absorption, glucose and other monosaccharides travel to the liver via the hepatic portal vein. Here fructose and galactose are metabolized for energy. Glucose may be broken down by the liver to provide energy or stored as glycogen, but most is passed into the general blood circulation, causing blood glucose levels to rise. Glucose delivered in the blood provides energy to body cells. Many body cells can use energy sources other than glucose, such as fatty acids, but brain cells, red blood cells, and a few others must have glucose to stay alive. In order to provide a steady supply of glucose, the concentration of glucose in the blood is regulated by the liver and by hormones secreted by the pancreas.
• Food sources, natural vs added sugars
• Natural sugar are foods that are naturally present in the food unlike the added sugar, they would have a sweetener. Food that have sugar listed first in the label means they have more sugar by weight. In addition, the sweetener displayed on the label means that they added sweetener.
• Glucose, glycogen, and lactose intolerance
• Glucose- The main function of glucose is to provide energy to body cells, but carbohydrates also provide other essential functions. A rise in blood glucose triggers the pancreas to secrete the hormone insulin, which allows glucose to be taken into muscle and adipose tissue cells
• Glycogen- Glycogen is the storage form of carbohydrate in animals. It is a polysaccharide made up of highly branched chains of glucose molecules (Figure 4.7). The branched structure allows it to be broken down quickly when glucose is needed. In humans, glycogen is stored in the muscles and in the liver. Muscle glycogen provides glucose to the muscle as a source of energy during activity; liver glycogen releases glucose into the bloodstream for delivery to cells throughout the body. We don't consume glycogen in our food because glycogen present in animal muscles is broken down soon after slaughter and thus is not present when the meat is consumed.
• Lactose intolerance-Lactose intolerance is a condition in which there is not enough of the enzyme lactase in the small intestine to digest the milk sugar lactose. Most infants produce enough of the enzyme lactase to digest the lactose in milk, but in many people the enzyme's activity decreases with age. In the United States, between 30 and 50 million people are lactose intolerant; it is more common in some ethnic and racial groups than in others. Up to 80% of African Americans, 80 to 100% of Native Americans, and 90 to 100% of Asian Americans, but only about 15% of Caucasian Americans, are lactose intolerant (Figure 4.10).5 Lactose intolerance may also occur as a result of an intestinal infection or other disease. It is then referred to as secondary lactose intolerance and may disappear when the other condition is resolved.
• Fiber - food sources and AI
• Food sources- . Fiber is consumed intact in plant foods and purified or isolated fibers can be added to foods or supplements. For example, oat bran is often added to bread.3
• AI- The RDA for carbohydrate for adults and children has been set at 130 g per day based on the average minimum amount of glucose used by the brain.3 In a diet that meets energy needs, this amount will provide adequate glucose and prevent ketosis. This amount of carbohydrate provides only 520 kcal; that's about 25% of the energy in a 2000-kcal diet. It is equivalent to the amount in a breakfast of a cup of juice, two slices of toast with jam, and a bowl of cereal with half a banana and milk. Most people consume well in excess of this amount over the course of a day. Additional carbohydrate provides an important source of energy in the diet, and carbohydrate-containing foods can add vitamins, minerals, fiber, and phytochemicals. A diet that includes only 130 g of carbohydrate and meets calorie needs would be very high in protein and fat.
• Hormonal control of blood sugar - insulin and glucagon
• Insulin- . In the liver, insulin promotes the storage of glucose as glycogen and, to a lesser extent, fat. In muscle, it stimulates not only the uptake of glucose for ATP production but also the synthesis of muscle glycogen for energy storage (Figure 4.14). Insulin also stimulates protein synthesis, and in fat-storing cells, it stimulates lipid synthesis. These actions remove glucose from the blood, decreasing its level.
• Glucagon- . Glucagon signals liver cells to break down glycogen into glucose, which is released into the bloodstream. Glucagon also stimulates the liver to synthesize new glucose molecules by gluconeogenesis
• Diabetes: type 1 and type 2 characteristics and treatment
• Type 1 diabetes- Type 1 diabetes is an autoimmune disease in which the body's own immune system destroys the insulin-secreting cells of the pancreas. Once these cells are destroyed, insulin is no longer made in the body. Type 1 diabetes is usually diagnosed before the age of 30 and accounts for only 5 to 10% of diagnosed cases of diabetes. It is not known what causes the immune system to malfunction and attack its own cells, but genetics, viral infections, exposure to toxins, and abnormalities in the immune system have been hypothesized to play a role. Some ketones are used as fuel by muscle and adipose tissue, but in type 1 diabetes, they are produced more rapidly than they can be used and thus accumulate in the blood. , insulin production is absent, so insulin must be injected. Exercise, diet. The goal of diabetes treatment is to keep blood glucose levels within the normal range
• Type 2 diabetes- Type 2 diabetes is the more common form of diabetes. It accounts for 90 to 95% of all cases of diabetes in the United States. It occurs when the body does not produce enough insulin to keep blood glucose in the normal range. This can occur because body cells lose their sensitivity to insulin, a condition called insulin resistance, or when the amount of insulin secreted is reduced. When tissues are resistant to insulin, large amounts are required for cells to take up enough glucose to meet their energy needs. Type 2 diabetes is believed to be due to a combination of genetic and lifestyle factors. Risk of developing this disease is increased in people with a family history of diabetes; in those who are overweight, particularly if they carry their extra body fat in the abdominal region; and in those who have a sedentary lifestyle. Evidence is accumulating that the risk of developing type 2 diabetes is increased by diets high in refined carbohydrates. , ketoacidosis usually does not develop because there is enough insulin to allow some glucose to be used, so fewer ketones are produced. often be treated with medications that increase pancreatic insulin production, decrease glucose production by the liver, enhance insulin action, or slow carbohydrate digestion to keep blood glucose in the normal range. In some cases of type 2 diabetes, injected insulin is needed to achieve normal blood glucose levels.
• Food sources of saturated, mono, omega-3 fatty acids, trans fatty acids
• Saturated- The most common saturated fatty acids are palmitic acid, which has 16 carbons, and stearic acid, which has 18 carbons. These are found most often in animal foods such as meat and dairy products. Plant sources of saturated fatty acids include palm oil, palm kernel oil, and coconut oil.
• Mono-, the most common monounsaturated fatty acid is oleic acid, which is prevalent in olive and canola oils
• Omega-3 Fatty Acids- Alpha-linolenic acid (α-linolenic acid), found in vegetable oils, and eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), found in fish oils, are omega-3 fatty acids
• Trans Fatty Acids- original corn oil
• Fat recommendations in diet
• Fat recommendations in diet-, the recommendations for fat intake focus on getting enough to meet the need for essential fatty acids and choosing a diet that provides the amounts and types of fat that will promote health and prevent disease.
• Cholesterol: function and food sources
• Heart Disease: atherosclerosis, HDL
• Atherosclerosis- is a type of cardiovascular disease in which lipids and fibrous material are deposited in the artery walls, reducing their elasticity and eventually blocking the flow of blood. The development of atherosclerosis has been linked to diets that are high in cholesterol, saturated fat, and trans fat.
• HDL-. This reverse cholesterol transport is accomplished by the densest of the lipoprotein particles, called high-density lipoproteins (HDLs) (see Figure5.11). These particles originate from the intestinal tract and liver and circulate in the blood, picking up cholesterol from other lipoproteins and body cells. They function as a temporary storage site for lipids. Some of the cholesterol in HDLs is taken directly to the liver for disposal, and some is transferred to organs that have a high requirement for cholesterol, such as those involved in steroid hormone synthesis. High levels of HDL in the blood help prevent cholesterol from depositing in the artery walls and are associated with a reduction in heart disease risk.
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