Nutrition chapter 1-

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Nutrition

the science of food, the nutrients and the substances therein, their action, interaction, and balance in relation to health and disease, and the process by which the organism ingests, absorbs, transport, utilizes, and excretes food substances

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The Six Classes of Nutrients

Carbohydrates Lipids Proteins Vitamins Minerals Water

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What Makes a Nutrient a Nutrient?

Provide energy Provide building blocks Vital for growth and maintenance Essential

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Kcalorie

The amount of heat required to raise the temperature of 1 liter (1000 grams) of water 1 degree Celsius

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Carbohydrates

Major source of fuel Monosaccharide (glucose) Simple and complex forms Dietary fiber Energy yielding (~4 kcal /gm)

Carbon, hydrogen, oxygen

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Lipids

Unsaturated Fatty Acids Saturated Fatty Acids Triglycerides Fats and oils Essential Fatty Acids Energy yielding fats and oils (~9 kcal /gm) Cholesterol Phospholipids

Composed of carbon, hydrogen, fewer oxygen

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Proteins

Structural material (9) Essential amino acids (11) Nonessential amino acids Energy yielding (~4 kcal /gm) E Excess protein intake

Composed of carbon, hydrogen, oxygen, nitrogen

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Carbohydrate Energy

4 kcal per gram

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Protein Energy

4 kcal per gram

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Alcohol Energy

7 kcal per gram

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Fat Energy

9 kcal per gram

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Vitamins

Enable chemical reactions Fat soluble Water soluble Yield no energy

Composed of various elements

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Minerals

Are not degraded by the body Function in cellular processes, nervous system, water balance, structural systems Not destroyed during cooking Trace minerals (100 mg) Major minerals Electrolytes Yield no energy

Inorganic substances

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Water

Composed of hydrogen, oxygen Majority of our body weight Found in foods Yields no energy Recommended intake 9-13 cups/day

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Functions of Water

Solvent, lubricant, medium for transport, chemical processes, and temperature regulator

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The Typical American Diet

16% of kcal as proteins (10-35% advisedl) 50% of kcal as carbohydrate (45-65% advised) 33% of kcal as fat (20-35% advised)

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Healthy People 2010

Promote healthy lifestyle Reduce preventable deaths and diseases Reduce obesity in adults and children Increase intake of fruits, vegetables, and whole grain products Lower intake of fat, saturated fats, and sodium Increase intake of calcium and iron

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Hunger

Physical biological drive

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Appetite

Psychological drive

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Influences on Food Choice

Flavor, texture, and appearance Early influences Routines and habits Nutrition Advertising Restaurants Social changes Economics

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Satiety

Regulated by the hypothalamus Feeding center Satiety center Meal size and composition Macronutrients in the blood Hormones

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Nutrient Density

Nutrient Dense Comparison of vitamin and mineral content with number of kcals Empty calories

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Energy Density

Comparison of kcal content with weight of food High-energy-dense foods Low-energy-dense foods

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Malnutrition

Either Under or Over nutrition

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Undernutrition

Decline in body functions associated with a decline in nutrient status.

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Desirable Nutrition

Adequate stores of nutrients.

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Overnutrition

Toxic damage to the body.

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Pyramid Fats Oils Sweets

Use Sparingly

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My Pyramid: Grains 2000 calorie diet

Eat 6 oz grains, at least 3 oz. of whole-grain

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My Pyramid 2000 calorie diet: Vegetables

2 1/2 cups everyday

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My Pyramid 2000 calorie diet: Fruits

2 cups every day

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My Pyramid 2000 calorie diet: Milk

3 cups every day

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My Pyramid 2000 calorie diet: Meat and Beans

5 1/2 oz. every day

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Dietary Guidelines

Encourage people to modify their behaviors in ways that are healthy Ensure Americans get ample vitamins and minerals by eating a variety of foods Suggest changes that can reduce the risk for obesity, hypertension, cardiovascular disease, type 2 diabetes,

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Using the Dietary Guidelines

Consider your state of health Differences in genetic background There is no ‘optimal’ diet

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RDAs

Recommended Dietary Allowances

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DRIs

Dietary Reference Intakes

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AIs

Adequate Intake

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EERs

Estimated Energy Requirement

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ULs

Upper Limit

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Four Types of Tissues

Epithelial Connective Muscle Nervous

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Epithelial Tissue

Lines the outside surfaces and external passages

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Connective Tissue

Holds structures together

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Muscle Tissue

Contracts to cause movement

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Nervous Tissue

Transports nerve impulses

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Systems

Cardiovascular System Lymphatic System Nervous System Endocrine System Immune System Digestive System

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Organs in the Digestive System

The Mouth Esophagus Stomach Small Intestine, Large Intestine, Rectum, Liver, Gall Bladder, Pancreas

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Esophagus

The lower esophageal sphincter controls food passing into the stomach from the esophagus. The epiglottis prevents food from entering the trachea when you swallow. Move food to stomach with peristaltic waves. Lubrication with mucus.

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The Mouth:

This is where digestion begins (salivary amylase-starch digesting enzyme). Moisten with saliva. Lubrication with mucus.

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The Stomach:

Store, mix, and dissolve with secretions. Kill microorganisms with acid. Release of protein-digesting enzymes (pepsin) Lubricate and protect surface with mucus. Very acidic, empties into small intestine through the pyloric sphincter.

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epiglottis

prevents food from entering the trachea when you swallow.

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The Liver:

Produces bile which is essential for the absorption of fat. Filters substances taken into the body. Substances are delivered to the liver through the Portal vein.

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Portal vein.

Substances are delivered to the liver through this.

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The Gallbladder:

Attached to the underside of the liver; site of bile storage, concentration, and eventual secretion.

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The Pancreas:

Manufactures hormones and pancreatic juice. Pancreatic juice contains water, bicarbonate, and enzymes. Those enzymes are also called sodium bicarbonate and carbohydrate.

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Small Intestine:

Most of digestion occurs here, only about 5% of carbohydrate, protein, and fat escape absorption. Enzymes from the pancreas and the small intestine help it to absorb most substances.

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Large Intestine:

The ileocecal sphincter prevents the contents of the large intestine from reentering the small intestine. Lubrication with mucus. Absorption of some vitamins, some fatty acids, sodium, potassium, and water. Formation of feces.

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The ileocecal sphincter

prevents the contents of the large intestine from reentering the small intestine.

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Rectum

Stool remains in the last portion of the large intestine until muscular movements push it into the anus to be eliminated.

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Chyme:

A watery mixture of partially digested food moved from the stomach into the small intestine.

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Peristalsis:

The muscular movement of digestive material through the GI tract.

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pyloric sphincter

controlls the rate at which the chyme is released into the small intestine

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intrinsic factor

a substance produced in the stomach which is essenctial for the absorption of B-12

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villi

Fingerlike projections within the folds of the small intestine that trap food to help with absorption. Made of many absorptive cells.

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Bile

Produced in Liver(stored in Gall Bladder) Suspends fat in water utulizing bile acids, cholesterol, and lecithin to aid fat digestion in the small intestine.

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Bicarbonate

Produced in pancreas and small intestine. Neutralizes stomach acid when it reaches the small intestine.

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Prevention of constipation

Fiber, physical activity, relaxation

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anus

last part of the the GI tract right after rectum

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bolus

A mosistened mass of food that is swallowed from the oral cavity into the pharynx

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pharynx

the organ of the digestive tract and respiratory tract loacated at the back of the oral and nasal cavities, commonly known as the throat.

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lipase

fat digesting enzyme produced by the stomach, small intestine, and pancreas

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gastrine

hormone that is tied to the release of acids and enzymes in the stomach.. controls acidity

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amylase

starch-digesting enzyme produced by the salivary glands and pancreas

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lipase

fat-digesting enzyme produced by the salivary glands, stomach, and pancreas

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protease

protein-digesting enzyme produced by the stomach, small intestine, and pancreas

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Monosaccharides

Most common are Glucose, Fructose, Galactose

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Glucose

Major monosaccharide in the body Also known as dextrose In bloodstream called blood sugar. Most glucose comes from the breakdown of starches and sucrose. Converted in the liver.

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Fructose (fruit sugar)

In sucrose In fruit, honey, and high-fructose corn syrup Converted into glucose in the liver

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Galactose

In lactose Converted to glucose in the liver

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Disaccharides

“Simple sugars” Sucrose (Glucose + Fructose)-Sugar Lactose (Galactose + Glucose) Milk products Maltose (Glucose + Glucose) Fermentation Alcohol production

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Complex Carbohydrates

Polysaccharides 10-1,000 or more units Starch & Glycogen Amylose Amylopectin Dietary fiber

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Polysaccharides: Starch

3,000 or more monosaccharides- Starch Plants store carboydrate in two forms that are digestible by humans: Amylose--long straight chain of glucose (polymer)20% in vegetables Amylopectin--highly branched polymer (raises blood suger faster)

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Glycogen

Storage form of carbohydrate for animals and humans. Structure similar to amylopectin. More sites for enzyme action. Found in the liver and muscles. Highly branched structure. 400 kcal in liver can raise blood sugar. 1400 in muscles can't raise blood s

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Dietary Fiber

Undigested starch Insoluble fiber Cellulose, hemicellulose, lignin Not fermented by the bacteria in the colon Soluble fiber Gum, pectin, mucilage Fruit, vegetable, rice bran, psyllium seed

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Insoluable Fiber (poorly fermented)

Lignin, Cellulose, hemicelluloses, examples include: wheat bran, wheat products, brown rice. Effects: Increases fecal bulk and decreases intestinal transit time

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Soluable (viscous) fiber

Pectins, gums, mucilages, some hemi=celluloses: effects: Delays stomach emptying, slows gulcose absorption, can lower blood cholesterol

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Salivary amylase

Breaks starch to shorter saccharides

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Glycogen stores

depleted in about 18 hours

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sugar

simple carbohydrate with (CH2O)n composition. Most form a ringed structure when in solution. Primary sugar in diet is sucrose, which is made up of glucose and fructose.

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starch

Made of multiple units of glucose attached together in a form the body can digest; also known as complex carbohydrate.

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dextrose

another name for glucose

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sucrose

Fructose bonded to Glucose; table sugar

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fructose

a six-carbon monosaccharide that usually exists in a ring form; found in fruits and honey, also know as table sugar

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how many carbon do glucose, fructose, and galactose have

six

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lactose

Glucose bonded to galactose; also known as milk sugar

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maltose

Most maltose comsumed is produced during digestion of starch. Used in fermentation. Glucose + Glucose

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lactose

Glucose + Galactose

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Sucrose

Glucose + Fructose

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cellulose

An insoluble straight-chain polysaccharide made of glucose molecules that is undigestible.

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Salivary amylase, pancreatic amylase

salvitory amylase only works a short time, then stomach acid inactivates it. pancreatic amylase happens in small intestine which is a more alkaline environment breaks starch into maltose

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maltase

An enzyme made by absorptive cells of the small intestine; this enzyme digests maltose to two glucoses.

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sucrase

An enzme made by absorptive cells of the small intestine; this enzyme digests sucrose to glucose and fructose.

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lactase

An enzyme made by absorptive cells of the small intestine; this enzyme digests lactose to glucose and galactose.

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facilitated absorption

Fructose requires facilitated absorption. galactose and glucose do not

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insulin

a hormone produce by the pancreas. among other processes insulin increases the synthesis of glycogen in the liver and the movement of glucose fro the bloodstream into body cells.

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glucagon

hormone made by teh pancreas that stumulates teh breakdown of glycogen in teh liver into glucose; this ends up increasing blood glucose; Glucagon also performs other functions

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epinephrine

adrenaline, released by the adrenal glands(located on each kidney) acts to increase glycogen breakdown in the liver

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Gluconeogenesis

The formation of glucose, especially by the liver, from noncarbohydrate sources, such as amino acids. Also called glyconeogenesis.

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Percent of simple carbohydrate calorie consumption in overall calorie intake

10 percent recommended 25 percent Upper Limit

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treatment for non-insulin dependent type 2 diabetes

weight loss, low trans fat, low simple carbs

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Blood test that reveals serum cholesterol and triglyceride level

Lipid Profile

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“Heart-healthy” dietary fat source, Unsaturated fats

Mostly plant sources instead of animal (oils, nuts ect.)

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Essential fatty acids, source of Omega-3 Fatty Acids

fatty fish, or canola and sybean oils, walnuts, flax seeds, mussels, crab , and shrimp

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Concern about hydrogenated fat - sources?

creates trans fat french fries, butter, shortening, cake

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Concern about trans fatty acids

Raises LDL Lowers HDL Increases risk for cardiovascular disease Current intake is 3%-4% of total kcal On Food Labels by Jan. ‘06 french fries, butter, shortening, cake

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alpha-linolenic acid

Omega-3 fatty acid

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linoleic acid

Omega-6 fatty acid

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oleic acid

Omega-9 fatty acid can be produced by body

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Fatty acids and glycerol – diglyceride

glycerol is a 3 carbon alchohol which forms the backbone for tri, dy and mono glycerides depending on the number of fatty acids attached

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Soybean, Olive, Canola, Peanut

Monounstaturated fatty acids

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safflower, sunflower, corn

polyunsaturated fatty acids

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coconut, palm oils, butter, lard or beef fat

saturated fatty acids

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tub, stick margarine, shortening

trans fatty acids

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Triglycerides

Most common form of fats and oils Fatty acids attached to a glycerol Diglyceride has the same structure, but one less fatty acid

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Hormone Cholecystokinin (CCK)

Stimulates release of pancreatic lipase

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pancreatic lipase

breaks down fats (triglycerides) in the small intestine

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Lymphatic system and fat-soluble vitamins

Triglycerides and other fats in food carry fat-soluble vitamins ot the small intestine and aid their absorption.

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VLDL

very-low-density-lipoprotein. Primary Component(Triglyceride)The lipoprotein created in teh liver that carries cholesterol and lipids both taken up (and newly synthesized) by the liver

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Chylomicron

Primary Component(Triglyceride) Carries dietary fat from the small intestine to cells

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LDL

low-density-lipoprotien. Primary Component(Cholesterol) Carries cholesterol made by the liver and from other sources to cells(The bad cholesterol can be picked up by scavenger cells and cause blockages)

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HDL

high-density-lipoprotein. Primary Component(Protein) Contributes to cholesterol removal from cells and, in turn, excretion of it from the body(the good cholesterol)

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recommended fat intake

no more than 20-30 percent total and 7-10 saturated (including trans)

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Desirable level of cholesterol, Blood test, Sources of Choleterol

Total blood cholesterol over 200 milligrams per 100 millilters of blood is a risk factor, HDL under 40 mg/dl or LDL over 130 mg/dl

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Complete and incomplete amino acids sources

Animal proteins and Soy are Complete. Other plant proteins are incomplete

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Sickle cell anemia - hemoglobin

Alteration in DNA leads to change in hemoglobin structure cant carry oxegen

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Kwashiorkor

Form of malnutrition swollen stomach, not enough protein

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Marasmus

skeletal wasting away not enough calories

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