-
the stages babies through teenages go through concerning accepting/not accepting foods
- -babies+ toddlers- willing to try new things
- -preschoolers- food neophobia(dislike for new unfamilar things)
- -school age children- accept a wide array of foods
- -teenagers- strongly influenced by peers
-
what is umami
what is neophobia
japanese word for meaty or savory taste produced by glutinmate(amino acid found in monosodium glutimate)
dislike for anything new or unfamiliar
-
two most important sensory influences on food choices
- taste and texture
- then cost and convience
-
cognitive influences on food choices
- 1. habits- breakfast lunch and dinner
- 2. comfort/discomfort foods- comfort makes us feel better, relieve stress and allay anxiety while discomfort reminds us of negative associations
- 3. advertising and promotion- businesses spends billions marketing foods and beverages targeting children and adolescents
- 4. food and diet trends- low fat diet, low-carb diet, gluten-free products
- 5. social factors- infants learn from parents, peers, social pressure and social events
- 6. nutrition and health benefits- beliefs dietary change will have positive results and desire to lose weight will influence food intake
-
why gluten-free product production is rising in the U.S.
products are rising 15-25%/yearly due to increase of celiac disease
-
environmental influences on food choices
- 1.economic- cost
- 2. lifestyle- frozen entrees and complete meals in a box, 50% of food budget is spent away from home, restaurants include calorie count on menu
- 3.availabilty-food deserts on healthy foods. rely on quick markets with foods of high sugar and fats
- 4. cultural - tradition and eating is a primary way to maintain relationships
- 5. religion- islams and jewish
-
obesogenic
overconsumption of calories while discouraging physical activities
-
one of the strongest cultural influences on food
tradition
-
food desert
area that lack access to affordable fruits, vegetables, whole grains, low fat milk, and other healthy foods
-
judaism-
- kosher foods- from clean animals that chew their cud and have cloven hooves. fish must have fins and scales.
- NO- pork, crustaceans and shellfish, birds of prey
orthodox jews- no meat and milk in the same meal or preparing or serving with same dishes and utensils
-
islamic
- acceptable foods are halal.
- NO- pork, flesh of clawed animals, alcohol and other intoxicating drugs
they fast from dawn to sunset during Ramadan - 9th month of islamic lunar calendar
-
buddhism
prohibits intoxicating beverages
-
mormons
disapproves of coffee, tea and alcoholic beverages
-
-
jain religion-
no-meats or animals products or any ground/root vegetables
-
macronutrients
- large quantities needed by the body
- carbs, lipids and proteins
-
micronutrients
- small quantities needed by the body
- vitamins and minerals
-
organic substances- CONTAIN CARBON
carbs, proteins, lipids, and vitamins
-
inorganic substances- CONTAIN NO CARBON
minerals and water
-
carbohydrates- contain carbon, hydrogen and oxygen
- 1. starches and sugars
- 2. functions- energy source
- 3. grains, vegetables, legumes, fruits, and dairy products
-
lipids- contain carbon, hydrogen and oxygen
- 1. trigylcerides (fats and oils), cholesterol and phospholipids
- 2. functions- energy source
- -all lipids provide structure for cells
- -carry fat soluble vitamins (ADEK)
- -provide starting material(cholesterol) for making hormones
- 3. fats and oil we cook with, fats in meat, dairy products, plant sources in coconut, olives and avocado
-
proteins- contain carbon, hydrogen, oxygen, and nitrogen
- 1.made of amino acids
- 2. functions- build and maintain processes
- -regulate body processes
- -provide energy source
- 3. meats, dairy, grains, legumes and vegetable, some fruits
-
fat-soluble vitamins
A D E K vitamins
-
water-soluble vitamins
C and 8 B vitamins
-
functions of vitamins
regulate body processes (energy production, blood clotting and calcium balance)
-
macrominerals or major minerals-
body needs in relatively large quantites
-
microminerals or trace minerals
body needs in very small amounts
-
functions of macro and microminerals
- structural roles- bones and teeth
- regulatory roles- fluid balance and regulation of muscle contraction
-
most important nutrient
- water
- 60% of body is made of water
- regulates:
- - temperature control
- - lubrication of joints
- -transportation of nutrients and wastes
-
kcal yield per gram of carbohydrates, proteins, lipids and alcohol
- carbs: 4 kcal/g
- proteins: 4 kcal/g
- lipids ( triglycerides only): 9 kcal/g
- alcohol: 7 kcal/g
-
health risks that increase with obesity
- coronary heart disease
- cancer
- type 2 diabetes
- hypertension
- stroke
- gall bladder disease
- osteoarthritis
-
amount of moderate physical activity time recommended to reduce diseases
- 30 mins/day to reduce chronic disease risks
- 60 mins/ day to have a positive impact on weight management efforts
-
steps utilized in the scientific method
- 1 observation
- 2. hypothesis
- 3. experimentation
- 4. publication
- 5. more experiments
- 6. theory
-
epidemiological studies
- -compares disease rates among population groups and attempts to identify conditions or behaviors such as smoking and diet
- - provide info about relationship but dont clarify cause and effect
- - show correlation- relationships between two or more factors
-
animal studies
- -provide preliminary data that lead to human studies
- - need to be followed with cell culture studies and then humans clinical studies to determind specific effects in humans
-
cell culture studies
- -grow and use cells to study the effects of nutrients or other components on metabolic processes in a cell
- -nutrigenomic explores effects of specific nutrients and chem compounds on gene expressions
- -may lead to designing diets based on individual's genetic profile
-
human studies
factors provide info about cause progression and prevention of the disease
-
nutrigenomics
study of the effects of foods and food constituents on gene expression
-
another name for clinical trials
intervention studies
-
define placebo
an imitation treatment/intervention
-
define double blind study
neither the subjects nor researchers collecting data know subjects group assignments
-
case control study vs clinical trials
- case control: two groups are compared
- clinical trials: controlled studies with intervention used to determine impact on certain health perimeters
-
intervention:
a nutrient supplement controlled diet or exercise program
-
adequacy
choosing meals and snacks that are high in vitamins and minerals but low to moderatw in energy (calorie) content
-
balance:
a diet is balanced if the amount of energy (calories) consumed equals the amount of energy expended in daily activity and exercse ans when food chosen provide adequate nutrients
-
calorie control
the amountof calories you need to maintain or achieve a adequate weight, then choose an adequate diet that balances the calories you eat with your body uses
-
nutrients density
nutrient dense foods are those foods that provide substantial amounts of vitamins and minerals in proportion to relatively few calories
-
moderation
too much or too little of anything or any nutrient can be harmful to an individuals health
-
variety:
including lots of different foods in the diet, not just different foods, group, but also different foods from each food group
-
ultimate goal of the dietary guidelines for Americans
improve the health of our nation's current and future generations by facilitating and choices so behaviors become way of life
-
two overarching concepts in the dietary guidelines for americans
maintain calorie balance over time to achieve and sustain a healthy weight
-
key recommendations of the dietary guidelines for americans
- 1. prevent and or reduce overweight and obesity through improved eating and physical activity behaviors
- 2. control total calorie intake to manage body weight
- 3. increase physical activity and reduce time spent in sedentary behaviors
- 4. maintain appropriate calorie balance during each stage of life
-
7 messages from the dietary guidelines for americans conveyed by MyPlate
- 1. enjoy food but eat less
- 2. avoid oversized portions
- 3. make half your plate a variety of fruits and vegetables
- 4. drink water instead of sugar drinks
- 5. eat/drink fat free or low fat milk products
- 6. compare sodium in foods
- 7. make half your grains whole grains
-
original purpose of exchange lists
to help people with diabetes plan diets that would supply constant levels of energy and carbohydrates.
-
USDA
united states department of agriculture
-
DASH
dietary approaches to stop hypertension
-
RNI
recommended nutrient intake
-
DRI
dietary reference intakes
-
EAR
estimated average requirement
-
RDA
recommended dietary allowances
-
-
UL
tolerable upper intake level
-
EER
estimated energy requirement
-
FDA
food and drug administration
-
whats EAR
reflects the amount of nutrition that would meet the needs of 50% of individuals in a specific life stage and gender group
-
whats RDA
daily intake level that meets the needs of most people in a specific life stage age and gender group
-
whats AI
can be used when not enough data are available to set an EAR level, values determined by observing healthy groups of people and estimating their dietary intake
-
whats UL
represents the maximum level of daily nutrient intake that is likely to pose health risks to almost all individuals in the group for whom they are designed
-
recommended percentage balance of energy sources in a healthful diet according to the Acceptable Macronutrient DIstribution Ranges
- -fat: 20-35%
- -carbs: 45-65%
- -protein: 10-35%
- -n-6 polyunsaturated fatty acids: 5-10%
- -a-linolenic acid: .6-1.2%
-
mandatory components of a food label
- -statement of identity displaying a descriptive term
- -net contents of package (weight volume measure or numerical count)
- - name and address of manufacturer, packer, or distributor
- - list all ingredients in descending order by weight
- - nutritional information
- -the 8 common food allergies (egg, wheat, peanuts, milk, tree nuts, soy, fish, and crustaceans)
-
mandatory components of a nutrition facts label
- -serving size
- -number of servings per container
- - calorie per serving
- - calories from fat
- - other pertinent info related to nutrient content
- - must display the percentages of daily values for vitamins A and C, calcium and iron
- - if manufacturer claims foor is enriched or fortified, it must include specific nutrition info for these nutrients
-
daily values
set of dietary standards used to compare the amount of a nutrient in a serving of a food to the amount recommended for daily consumption
-
differentiate btwn enriched and fortified
- enriched- refers to food products that have added vitamins or minerals that were lost during processing
- fortified- refers to the addition of vitamin D or folic acid that werent originally present in a food
-
nutrient content claims
- certain regulations are set forth by Nutrition Labeling and Education Act and the FDA that must be adhereed to for the manufacturers to make certain claims regarding product
- - claims cant be misleading
-
health claims
statement that links one or more dietary components to reducing the risks of disease
-
structure/function claims
describes potention effects on body structures or functions such as bone health, muscle strength, and digestion and must be related to nutritive value
-
Functional foods
widely considered to be a food or food component that may provide a health benefit beyond basic nutrition
-
the source of phytochemicals, whether essensial for life or not, and what components they include:
found in plants, not essential for life but do promote good health. include 1000s of compounds, pigments and antioxidents
-
chronic diseases are decreased by the use of Lycopene and recognize the foods that contain it
decreases risk of chronic diseases and cardiovascular diseases and is found in yellow, red, and orange plant pigments
watermelon, tomatoes, grapefruit
-
foods and herbs with the highest anticancer activity
foods such as soybean, cabbage, ginger, licorice, celery, carrots and parsley
-
how phytochemicals work to protect the body from specific diseases
block the effect of estrogen on cell growth, may inhibit development of breasts, ovarian, or prostate tumors
-
free radicals and the affect they have on body
are active oxidants, continually produced in our cells and over time can result in damage to DNA and other cell structure. this damage can promote cancer and cell aging.
-
direct additives
added to a food for a specific reason
-
indirect additives
substances that unintentionally become part of the food in trace amounts
-
direct additives are used for five reasons
- 1.maintaining nutritional value
- 2.improving or maintaining nutritional value
- 3. keeping the food appetizing and wholesome
- 4. providing leavening or controlling acidity and alkalinity
- 5. enhancing flavor or giving a desired color
-
three most common additives
sugar, salt and corn syrup
-
four regulatory categories according to the FDA
- 1. food additives
- 2. color additives
- 3. sugar salt and corn syrup substances
- 4. prior sanctioned substances
-
GRAS
generally recognized as safe
-
the Delaney Clause
that food and color additives cannot be approved if they cause cancer in humans or animals
-
nutrient content claim
statement that describes the level of a nutrient or dietary substance in the product
-
health claim
statement that associates food or substance in a food with a disease or health- related condition
-
structure/function claim
statement that promotes a substance's effect on body structure or functions.
-
groups of individuals that need moderate nutrient supplements
- --women of child bearing age
- -pregnant + breastfeeding women
- -women with heavy mentral bleeding
- -children + infants
- -people with severe food restrictions
- -strict vegetarians
- -elders
-
megadose of a nutrient
contain 10 or more times the recommended amount of nutrients
-
situations that may require the prescription of megadoses
1. medications dramatically deplete the stores or blocks the functions of vitamins or minerals
2. individuals with malabsorption syndrome
3. indiviuals with malabsorption of vit B12 causing prenicious anemia
-
drawbacks of using megadoses of nutrients
- 1. deficits of other nutrients
- 2. absorption of other minerals
- 3. fat soluble vit A + D can be toxic at high levels
- 4. vit E at high levels can interfere with vit K and blood clotting
-
interaction of selected precriptions drugs with specific herbs
1. HERBS: feverfew , garlic, ginger, ginko biloba, guarana and pau'd Arco with DRUGS : warfarin, aspirin and cumadin. INTERACTION: increases anti-coagulant effect by inhibiting platelet aggregation
2. HERBS: hawthorn and horse chestnut DRUGS: digoxin and diuretics INTERACTION: affects cardiac function and blood pressure
- 3. HERBS: aloe, senna (laxative), cascara, licorice DRUGS: digoxin and diuretics INTERACTION: causes electrolyte imbalance
-
-
included as Dietary Supplement categories, in addition to vitamins and minerals
- protein powders
- amino acid
- carotenoids
- bioflavonoids
- digestive aids
- fatty acid formulas
- probiotics
- garlic products
- fiber and many others
-
who is responsible for ensuring that advertisements and commercials concerning dietary supplements are truthful and not misleading
FTC- federal traqde commission
-
who is primarily responsible for regulating labeing and conten of dietary supplements
FDA- food and drug administration
-
what is a good indicator mark of the quality of a dietary supplement
US pharmacopela verification mark which verifies the dietary supplement's purity, accuracy of ingredient labeling and proper manufacturing practices
-
complementary and alternative medicine CAM
complementary- practices that are in addition to conventional ones (ex. using herbs to combat diarrhea caused by conventional AIDS meds and taking supplements to replace lost vitamins
alternative- practices that replace conventional ones (ex. using only herbs and megavitamins to treat AIDS)
-
four sensory influences that combine to produce a perception of flavor
- taste
- smell
- texture
- temperature
-
another name for the GI tract
alimentary canal
-
peristalsis
waves of muscular contractions that transport food and nutrients along the lenght of the GI tract
-
segmentation
series of muscular contractions and occure in the small intestine which divides and mixes chyme
-
hydrolysis
breaking apart of water
-
what makes up GI enzymes and their functions
made of protein compounds that catalyze or speed up chemical reactions but are not altered in the process
-
passive diffusion
the movement of molecules through the cell membrane without the expenditure of energy
-
facilitated diffusion
occurs as special protein channels help substances cross the cell membrane
-
active transport
requires energy to help substances cross the cell membrane
-
liver
produces and secretes bile
-
-
functions of bile
acts as an emulsifier by reducing large globs of fat into smaller ones
-
enterohepatic circulation
bile is reabsorbed and returned to the liver
-
nutrient that triggers the gall bladder to release bile
dietary fats
release bile through the COMMON BILE DUCT into the SMALL INTESTINe
-
pancreas
releases hormones INSULIN AND GLUCAGON
to regulate blood glucose levels
-
nutrients that start being digested in and around the oral cavity, and which enzymes are needed for each process
starch is broken down by AMyLASE
fat is broken down by lingual lipase
-
bolus
a moistened lump of food that is soft and easy to swallow
-
chyme
food in the stomach mixed with GI secretion
-
locations of sphincters along GI track
espophageal sphincter- top of stomach
pyloric sphincter- just before the small intestine
-
hydrochloric acid aka gastric acid
- drops pH to 2
- kills pathogenic bacteria
- aids in digestion of protein
- releases Vit B12 from food in stomach
-
mucus
secreted by stomach cells and coats the stomach
-
pepsinogen
- converts to the enzyme, pepsin because of HCl
- pepsin breaks protein chain to small pieces
-
gastric lipase
breaks down butterfat (lipid)
-
gastrin (hormone)
stimulates gastric secretion and movement
-
instrinsic factor (protein)
necessary for absorption of vit B12 near the end of small intestine (illium)
-
where each nutrient starts digestion.
where majority of digestion occurs
where nutrient is absorbed
CARBS- 30-40% are digested in the stomach ; small intestine completes majority of digestion and absorbs most of nutrient
PROTEIN- 10-20% are digested in stomach and the remainder is digested and absorbed inthe small intesting
FATS- 10% or less are digested in stomach and most of the rest are digested and absorbed in the SMALL intestine
-
where do most of the water absorption occurs in the GI tract
JEJUNUM
-
primary function of large intestine
to remove wastes
-
route of absorption for water soluble nutrients
directly from intestinal cells into tiny capillaries tributaries of the bloodstream, which carry them to the liver before they are dispersed through the body
-
route of absorption for fat soluble nutrients
absorbed into the lymphatic system where vessels pick up and transport most end products of fat digestion
-
two primary organs for the excretion of metabolic water
final organ through which elimination of digestion waste occurs
lungs and kidneys
GI tract
-
within the immune system, the body stream that has the largest barrier to guard against infectious agents entering the body
gastrointestinal system- GI tract
-
the chemical that is produced when foods are fried in high amount of fat and effect it has digestion
acrolein- it decreases the flow of digestive secretions
-
effects on absorption when eatin food on an empty stomach vs a full stomach
empty stomach- food will absorb faster because it has more contact with gastric secretions
-
two GI disorders caused by harmful bacteria that may be prevented by secreting sufficient amounts of of hydrochloric acid in the stomach
gastritis and peptic ulcers
-
why certain bacteria can cause food-borne illness even with a sufficient secretion of hydrochloric acid
they may resist the harmful effects of HCL and survive
-
vitamins that may be formed in the large intestine (colon) and what may digested in large intestine producing a small amount of energy
K and B12
digest fiber producing a small amount of energy
-
the dietary causes/associations of constipation
caused by a diet low in fiber and water but high in fats, corrected by adding fiber and water
-
diarrhea
caused when products move too quickly and not allow water to be reabsorbed, low fiber and avoidance of sugar help, slowly add foods with pectin and potassium to help
-
gastroesophageal reflux
caused by chocolate, peppermint, fatty foods, coffee and carbonated beverages and decrease fat content.
-
colorectal cancer
fruits and vegetables, folate and calcium with physical exercise decrease risks
diet of high in meat and fat and low in fiber can be part of cause
-
flatuence
carbohydrates, sugars and starches cause more gas than foods like fat proteins
-
the bacteria and group of drugs that cause ulcers in stomach and dudodenum, and which two cause the highest precentage of ulcers
HELICOBACTERPYLORIC is the bacteria
NSAID's are the drugs
bacteria causes 80% of ulcers
-
the proper dietary recommendations for correcting/lessoning
constipation- correcting- drink water and eat fiber
diarrhea- low fiber and avoidance of sugar help.. slowly add foods with pectin and potassium to help
gastroesophageal reflux- eat foods 2-3 hrs before bedtime and elevate head
-
peptic ulcers
a sore that forms in the duodenum or lining of stomach
-
functional dyspepsia
chronic pain in the upper abdomen that has no known physical cause
-
effect that cigarette smoking has on gastroesophageal reflux
it weakens the esophageal sphincter
-
diverticulitis-
occurs when pouches become infected or inflamed
-
irritable bowl syndrome
causes abdominal pain, altered bowl habits and cramps
|
|