nutrition test 1

• -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

japanese word for meaty or savory taste produced by glutinmate(amino acid found in monosodium glutimate)

dislike for anything new or unfamiliar

• taste and texture
• then cost and convience

• 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

products are rising 15-25%/yearly due to increase of celiac disease

• 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

overconsumption of calories while discouraging physical activities

tradition

area that lack access to affordable fruits, vegetables, whole grains, low fat milk, and other healthy foods

• 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

• 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

prohibits intoxicating beverages

disapproves of coffee, tea and alcoholic beverages

• vegetarians-
• no- eggs

no-meats or animals products or any ground/root vegetables

• large quantities needed by the body
• carbs, lipids and proteins

• small quantities needed by the body
• vitamins and minerals

carbs, proteins, lipids, and vitamins

minerals and water

• 1. starches and sugars
• 2. functions- energy source
• 3. grains, vegetables, legumes, fruits, and dairy products

• 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

• 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

A D E K vitamins

C and 8 B vitamins

regulate body processes (energy production, blood clotting and calcium balance)

body needs in relatively large quantites

body needs in very small amounts

• structural roles- bones and teeth
• regulatory roles- fluid balance and regulation of muscle contraction

• water
• 60% of body is made of water
• regulates:
• - temperature control
• - lubrication of joints
• -transportation of nutrients and wastes

• carbs: 4 kcal/g
• proteins: 4 kcal/g
• lipids ( triglycerides only): 9 kcal/g
• alcohol: 7 kcal/g

• coronary heart disease
• cancer
• type 2 diabetes
• hypertension
• stroke
• gall bladder disease
• osteoarthritis

• 30 mins/day to reduce chronic disease risks
• 60 mins/ day to have a positive impact on weight management efforts

• 1 observation
• 2. hypothesis
• 3. experimentation
• 4. publication
• 5. more experiments
• 6. theory

• -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

• -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

• -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

factors provide info about cause progression and prevention of the disease

study of the effects of foods and food constituents on gene expression

intervention studies

an imitation treatment/intervention

neither the subjects nor researchers collecting data know subjects group assignments

• case control: two groups are compared
• clinical trials: controlled studies with intervention used to determine impact on certain health perimeters

a nutrient supplement controlled diet or exercise program

choosing meals and snacks that are high in vitamins and minerals but low to moderatw in energy (calorie) content

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

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

nutrient dense foods are those foods that provide substantial amounts of vitamins and minerals in proportion to relatively few calories

too much or too little of anything or any nutrient can be harmful to an individuals health

including lots of different foods in the diet, not just different foods, group, but also different foods from each food group

improve the health of our nation's current and future generations by facilitating and choices so behaviors become way of life

maintain calorie balance over time to achieve and sustain a healthy weight

• 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

• 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

to help people with diabetes plan diets that would supply constant levels of energy and carbohydrates.

united states department of agriculture

dietary approaches to stop hypertension

recommended nutrient intake

dietary reference intakes

estimated average requirement

recommended dietary allowances

adequate intake

tolerable upper intake level

estimated energy requirement

food and drug administration

reflects the amount of nutrition that would meet the needs of 50% of individuals in a specific life stage and gender group

daily intake level that meets the needs of most people in a specific life stage age and gender group

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

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

• -fat: 20-35%
• -carbs: 45-65%
• -protein: 10-35%
• -n-6 polyunsaturated fatty acids: 5-10%
• -a-linolenic acid: .6-1.2%

• -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)

• -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

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

• 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

• 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

statement that links one or more dietary components to reducing the risks of disease

describes potention effects on body structures or functions such as bone health, muscle strength, and digestion and must be related to nutritive value

widely considered to be a food or food component that may provide a health benefit beyond basic nutrition

found in plants, not essential for life but do promote good health. include 1000s of compounds, pigments and antioxidents

decreases risk of chronic diseases and cardiovascular diseases and is found in yellow, red, and orange plant pigments


watermelon, tomatoes, grapefruit

foods such as soybean, cabbage, ginger, licorice, celery, carrots and parsley

block the effect of estrogen on cell growth, may inhibit development of breasts, ovarian, or prostate tumors

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.

added to a food for a specific reason

substances that unintentionally become part of the food in trace amounts

• 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

sugar, salt and corn syrup

• 1. food additives
• 2. color additives
• 3. sugar salt and corn syrup substances
• 4. prior sanctioned substances

generally recognized as safe

that food and color additives cannot be approved if they cause cancer in humans or animals

statement that describes the level of a nutrient or dietary substance in the product

statement that associates food or substance in a food with a disease or health- related condition

statement that promotes a substance's effect on body structure or functions.

• --women of child bearing age
• -pregnant + breastfeeding women
• -women with heavy mentral bleeding
• -children + infants
• -people with severe food restrictions
• -strict vegetarians
• -elders

contain 10 or more times the recommended amount of nutrients

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

• 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

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
•  

• protein powders
• amino acid
• carotenoids
• bioflavonoids
• digestive aids
• fatty acid formulas
• probiotics
• garlic products
• fiber and many others

FTC- federal traqde commission

FDA- food and drug administration

US pharmacopela verification mark which verifies the dietary supplement's purity, accuracy of ingredient labeling and proper manufacturing practices

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)

• taste
• smell
• texture
• temperature

alimentary canal

waves of muscular contractions that transport food and nutrients along the lenght of the GI tract

series of muscular contractions and occure in the small intestine which divides and mixes chyme

breaking apart of water

made of protein compounds that catalyze or speed up chemical reactions but are not altered in the process

the movement of molecules through the cell membrane without the expenditure of energy

occurs as special protein channels help substances cross the cell membrane

requires energy to help substances cross the cell membrane

produces and secretes bile

stores bile

acts as an emulsifier by reducing large globs of fat into smaller ones

bile is reabsorbed and returned to the liver

dietary fats

release bile through the COMMON BILE DUCT into the SMALL INTESTINe

releases hormones INSULIN AND GLUCAGON

to regulate blood glucose levels

starch is broken down by AMyLASE

fat is broken down by lingual lipase

a moistened lump of food that is soft and easy to swallow

food in the stomach mixed with GI secretion

espophageal sphincter- top of stomach

pyloric sphincter- just before the small intestine

• drops pH to 2
• kills pathogenic bacteria
• aids in digestion of protein
• releases Vit B12 from food in stomach

secreted by stomach cells and coats the stomach

• converts to the enzyme, pepsin because of HCl
• pepsin breaks protein chain to small pieces

breaks down butterfat (lipid)

stimulates gastric secretion and movement

necessary for absorption of vit B12 near the end of small intestine (illium)

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

JEJUNUM

to remove wastes

directly from intestinal cells into tiny capillaries tributaries of the bloodstream, which carry them to the liver before they are dispersed through the body

absorbed into the lymphatic system where vessels pick up and transport most end products of fat digestion

lungs and kidneys

GI tract

gastrointestinal system- GI tract

acrolein- it decreases the flow of digestive secretions

empty stomach- food will absorb faster because it has more contact with gastric secretions

gastritis and peptic ulcers

they may resist the harmful effects of HCL and survive

K and B12

digest fiber producing a small amount of energy

caused by a diet low in fiber and water but high in fats, corrected by adding fiber and water

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

caused by chocolate, peppermint, fatty foods, coffee and carbonated beverages and decrease fat content.

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

carbohydrates, sugars and starches cause more gas than foods like fat proteins

HELICOBACTERPYLORIC is the bacteria

NSAID's are the drugs

bacteria causes 80% of ulcers

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

a sore that forms in the duodenum or lining of stomach

chronic pain in the upper abdomen that has no known physical cause

it weakens the esophageal sphincter

occurs when pouches become infected or inflamed

causes abdominal pain, altered bowl habits and cramps