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Nutrition

Terms in this set (29)

Nutrition
is the sum of all interactions/process between organism and the foods it consumes: what a person eats and how the body uses it
Elements
Carbon, Hydrogen, Oxygen, fat, protein, calories, vitamins, minerals, water
Outcomes related to nutrition
Physiological need for nutrition satisfied
Psychococialcultural needs met
Gastrointestinal Process
Ingestion, mastication, swalloing, digestion, absorption, transportation and utilization, excretion and elimination
Body weight in water
-Infant 57%
-Adult 75%
-Elderly 54%
Compartments of water in the body
Intracellular
Extracellular
Intravascular
Interstitial
Intracellular Fluid
-found within the cells of the body
-2/3 - 3/3 of total body fluids
Extracellular fluid
-fluid outside the cells
-1/4 - 1/3 of total body fluids
-divided into 2 compartments
1. interstitial - in tissue
2. intravascular -within blood vessels(plasma)
Water Functions
-component of tissues and secretions
-chemical reactions
-body temp. regulation
- movement of nutrients through the GI tract and to tissues
Average Daily Input and Output
-intake and output is approximately equal
-Intake about 2,000-3000 mL per 24 hours
-Output is 2,300 mL per 24 hours
urine 1400 mL's
Lungs and skin 700 ml insensible
sweat 100 mL
stool 100 mL
Total 2,300 mL
Electrolytes
minerals that exist as electronically charged particles called "ions"
Movement of water and electrolytes
osmosis, diffusion, active transport, oncotic pressure, hydrostotic pressure
Basics of a healthy diet
Variety from the basic food groups
-grains
-vegetables and fruits
-Milk
-Meat and beans
Provide adequate carbohydrates, fat, protein, vitamins, minerals, and fluid
Carbohydrates
major source of energy, protein sparing (prevent proteins from being used as energy)
-4 calories/gram
-composed of carbon, hydrogen, oxygen
-Sugars (simple carbohydrates): galactose, fructose, glucose, lactose, sucrose
-Starches (complex carbs.): grains, legumes, potatoes
-Fiber (complex carb.): seeds, pulp, and skin of fruits and vegetables
Digestion, Absorption, and Metabolism: Carbohydrates
-Ptyalin (salivary amylase), pancreatic amylase, and the disaccharidases maltase, sucrase, lactase
-End products are monosaccharides
-Absobed by small intestine
-Ultimately all broken into glucose for use by body or stored as glycogen, a more complex molecule, in the liver and skeletal muscle, or is converted to fat
-CHO are "protein sparing" = prevent proteins from being used as energy
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