UNH Nutrition Exam 1 Study Guide Nutrition - ✔Science of how living organisms obtain and use food to support the required proccess What are the required processes - ✔Fuel, Build, and Maintain all body cells Nurtients - ✔Substances in food used by body for energy, maintenance, and regulation 6 classes of nutrients - ✔Carbs, proteins, lipids, water, vitamins, and minerals What are the three nutrient characteristics - ✔1. Provide energy 2. Growth and development 3. Smooth body functions Essential nurtients - ✔Must get them in diet Body needs them Removal of them leads to a decline in biological funtion Nonessential nutrients - ✔Not needed to obtain diet Body makes enough of it Can support health Macro-nutrients and examples - ✔Large quantities (>1 gram per day) Examples- Carbs, proteins, fats, water Micro-nutrients and examples - ✔Smaller amounts (<1 gram per day) Examples- vitamins and minerals 4,4,7,9 rule - ✔Carbs have 4kcals/g Proteins have 4kcals/g Alcohol have 7kcals/g Fats have 9kcals/g Carbohydrates (simple and complex) - ✔Made of carbon, hydrogen, and oxygen Simple= sugars Complex=startch Proteins - ✔Carbon, hydrogen, oxygen, and nitrogen Main structural component of the body Lipids - ✔Carbon, hydrogen, and oxygen Oils and animal fat
Saturated and unsaturated Water - ✔Needed in largest quantity Solvent, lubricant, and Transporting Vitamins - ✔Enable chemical reaction Water soluble (Vitamins B and C Fat Soluble (Vitamins A, D, E, and K) Minerals - ✔Roles in nervous and skeletal systems 2 types; Major and trace Calorie - ✔Amount of energy it takes to raise temp 1 degree C of 1 gram Calories vs calories vs kcals - ✔1 Calorie= 1000 calories= 1 kcal Bomb calorimeter - ✔Measures calories of food Placed in box with oxygen Food is ignited and temp of water change is measured Nutrition research steps - ✔1. Make an observation 2. Propose a hypothesis 3. Test the hypothesis Epidemiological studies - ✔Observations about a group of people Intervention study - ✔A variable is altered/ changed Control group - ✔One group stays the same, used as benchmark Single and double blind - ✔Do not know whether they are part of the treatment or the control group Placebo - ✔Act as though they are getting treated but are not (fake sugar pill) Ancedotes - ✔Heard it from somewhere, done through personal experience Reasearch - ✔Backed by scientific knowledge 3 nutritional status levels - ✔1. Optimal/desirable 2. Undernutrition- inadequate intakes 3. Overnutrition- Too much, toxicities, obesity (2 and 3 are considered malnutrition)
Two causes of malnutrition - ✔Primary: Inadequate or excess food intake Secondary: factors such as illness Nurtional assessment assess status (A,B,C,D) - ✔Anthropometrics Biochemical Clincal Dietary Anthropometrics - ✔Bodies physical features (height, weight, waist, hip) Used to asses over nutritional status Biochemical - ✔Lab analysis of bio samples (blood + urine) Biomaker- meausres bio sample of nutrient functions Hemoglobin in blood will decrease with low iron Clinical - ✔Asses medical history (diseases, meds, etc) Conducted face to face Dietary - ✔Retrospective vs prospective Retro- previously consumed, 24 hour recall Prosp- Adequacy of current intakes DRI - ✔Four types of standards to asses intake EARs - ✔Amount of a specific nutrient that meets about 50% of the population RDAs - ✔Amount to meet 97% of a population Goal for dietary intake AIs - ✔Appears to support adequate research Used when an RDA is not determined ULs - ✔Highest level of chronic intake What should be the percentage of your total intake for the following Carbs, Protein, and Fats - ✔Carbs 45-65% Protein 10-35% Fat 20-35% When did the USDA first come out with the first set of food guidelines - ✔1894 Carbs and protiens in 1956 it became the basic four adding - ✔Bread/cereal and veggie/fruit
Dietary guidelines for America - ✔Revised every five years Reduce risk of chronic disease 5 overarching guidelines - ✔1. Follow a healthy eating pattern 2. Focus on variety, density, amount 3. Limit bad calories 4. Healthier food and beverage choices 5. Support Healthy patterns Food record - ✔Detail is very important Normal days Stay honest Healthy People 2020 - ✔Revised every 10 years Recommended daily calorie value - ✔2,000 or 2,500 kcal diet Vitamin C daily value - ✔60 mg/day Percentages that show good and bad of nutrition intake - ✔<5% is poor >20% is good Nutrition content claims - ✔Describe what is in the food Sugar free, low sodium, high in calcium Structure function claim - ✔Not FDA certified "Calcium builds strong bones" Health claims - ✔Scientific support, backed by facts What is the flow from atoms to organ systems - ✔Atoms, molecules, complex molecules, cells and organelles, tissues, organs, organ systems Ion - ✔Formed when atom gains or losses elections Cation and Anion - ✔Cation- overall positive charge Anion- Overall negative charge When ions are formed, what changes? - ✔-ine goes to -ide (flourine to flouride) Oxidation vs Reduction - ✔Oxidation- Loss of electron to make positive charge Reduction- Gain of electron to get a negative charge Redox reactions - ✔Happen at the same time
How many elements are there/ how many are essential - ✔92 elements, 20 are essential, 6 make up 99% Condensation vs hydrolisis - ✔Condensation- Bonds form and release water Hydrolysis- Water used to break chemical bond pH of blood and pH of urine - ✔Urine = 5.5-7.5 Blood = 7.3-7.5 Passive transport - ✔Enables crossing with no energy (ATP) Simple diffisuion - ✔High concentration to low concentration Facilitated diffusion - ✔Same as simple but with a transfer protein Osmosis - ✔Water from low solute to high solute 4 types of tissues - ✔Epithelicl- Forms protective layers on surface Connective- anchor structures (tendons and ligaments) Muscle- Specializes in movement Neural- Specializes in communication nerves Organs - ✔Two or more types of tissues GI tract and the whole digestive system - ✔Have direct contact in the digestive system Mouth to esophagus to stomach to small intestine to large intestine Accesory organs - ✔Help but do not have direct contact Liver and Gallblader and pancreas 3 functions to the digestive tract - ✔1. Digestion 2. Absorption 3. Excretion 4 Tissue layers in the GI tract - ✔1. Mucosa- innermost lining, produces secretions 2. Submucosa- Connective tissue, circulates O2 3. Muscularis- Outer= longitudinal, inner = circular, Keeps food moving 4. Serosa- Outermost layer, lubes digestive organs Transit time after consuming food - ✔24-72 hours Chemo-receptors - ✔Detect change in chem comp Mechanorecptors - ✔Detect stretching
Gastrin - ✔Released when in presence of food in stomach Job= stimulate gastric movement Secretin - ✔Chyme from stomach to sm intenstine Job=stim pancrease to release bicarbonate Cholecystitis - ✔Chyme from stomach to stim sm intestine Gherlin - ✔During fasting Digestive Phases - ✔1. Cephalic- Repsonse of nervous system to senses, befoer food enters mouth 2. Gastic- when food enters the stomach 3. Intestinal- When food enters intestine, hormones released Mastication - ✔Chewing and grinding of the teeth Amglase - ✔Breaks down startch 5 taste sensations - ✔salty, sweet, sour, bitter, umami Gustalor vs olfactory - ✔Olfactory is smell and accounts for 80% of taste Gastroesophageal spincter - ✔Blocks food from re-entering asophagus 3 regions in the stomach - ✔Fundus- first Body- Middle, Antrum- end Stomach size - ✔1/4 cup, can expand 1-2 quarts Chyme - ✔Formed when food mixes with gastric secretions Small intestine - ✔Primary site of chemical digestion Regions of the small intestine - ✔Duodenum- Attaches to stomach Jejunum- Middle Ileum- Attaches to large intestine CCK - ✔Acts on gallblader to relaease bile What is the liver resposnible for - ✔Making bile
Cardiovascular system - ✔Sysyemic ciruclation- Heart to body to heart, delivers blood everywhere but lungs Pulmonary circulation- Pulmonary artiieries- Blood from right side of heart to the lungs Kindeys - ✔Excrete Waste IBS - ✔Irritable bowel syndrome- Misunderstood, 20% of Americans have had this IBD - ✔Inflammatory Bowel disease- Lining of GI tract, flares up which leads to fatigue and diarrhea and weight loss