26 Concepts of Basic Nutrition and Cultural Considerations Flashcards
KEY TERMS
amino acids (ŭ-MĒ-nō Ă-sĭdz, p. 470)
body mass index (BMI) (BŎ-dē măs ĬN-dĕks, p. 485)
carbohydrates (kăr-bō-HĪ-drātz, p. 472)
carotenoids (kă-RŌ-tĕ-nŏyds, p. 474)
catabolism (kă-TĂB-ō-lĭzm, p. 467)
cholesterol (kō-LĔS-tĕr-ŏl, p. 474)
colostrum (kō-LŎ-strŭm, p. 481)
complementary proteins (KŎM-plĭ-MĔN-trē PRŌ-tēnz, p. 470)
complete proteins (kŭm-PLĒT PRŌ-tēnz, p. 470)
digestion (dī-GĔS-chŭn, p. 467)
essential amino acids (ĭ-SĒN(T)-shŭl ŭ-MĒ-nō Ă-sĭdz, p. 470)
fat (făt, p. 473)
fiber (FĪ-bĕr, p. 473)
fructose (FRŪK-tōs, p. 472)
glucose (GLŪ-kōs, p. 472)
glycemic index (glī-SĒ-mĭk ĬN-dĕks, p. 472)
incomplete proteins (ĭn-kŭm-PLĒT PRŌ-tēnz, p. 470)
kosher (KŌ-shĕr, p. 480)
kwashiorkor (kwăsh-ē-ŌR-kōr, p. 471)
lacto-ovo-vegetarian (LĂK-tō-Ō-vō-vĕ-jĭ-TĂ-rē-ăn, p. 471)
lactose (LĂK-tōs, p. 472)
lactovegetarian (LĂK-tō-vĕ-jĭ-TĂ-rē-ăn, p. 471)
malnutrition (măl-nū-TRĬ-shūn, p. 471)
marasmus (mă-RĂZ-mŭs, p. 471)
metabolism (mĕ-TĂB-ō-lĭzm, p. 467)
minerals (MĬN-ĕr-ălz, p. 474)
MyPlate (mī plāt, p. 468)
nonessential amino acids (nŏn-ĭ-SĔN(T)-shŭl ŭ-MĒ-nō Ă-sĭdz, p. 470)
nutrients (NŪ-trē-ĕntz, p. 470)
nutrition (nū-TRĬ-shŭn, p. 466)
obesity (ō-BĒ-sĭ-tē, p. 483)
omega-3 fatty acid (ō-MĀ-gŭ thrē FĂT-ē Ă-sĭd, p. 474)
protein (PRŌ-tēn, p. 470)
saturated fats (să-chŭ-RĀ-tĕd fătz, p. 474)
sucrose (SŪ-krōs, p. 472)
unsaturated fats (ŭn-să-chŭ-RĀ-tĕd fătz, p. 474)
vegan (VĒ-găn, p. 471)
vegetarians (vĕ-jĕ-TĂ-rē-ănz, p. 471)
vitamins (VĪ-tĭ-mĭnz, p. 474)
Nutrition
Nutrition is the sum of processes involved in
taking in nutrients and
absorbing and
using them.
functions of nutrients
The functions of nutrients include
providing energy,
regulating body processes, and
building, maintaining, and repairing tissue.
catabolism
/kə-ˈta-bə-ˌli-zəm /
Nutrients from food are made available to all body cells through the process of catabolism (the process by which large molecules are broken down into smaller molecules to make energy available to the organism).
metabolism
The body’s metabolism enables the absorbed nutrients to enter the blood following digestion (the process of converting food into chemical substances that can be absorbed into the blood and used by the body tissue).
Teeth
Teeth are categorized as incisors, cuspids, bicuspids, and molars.
Functions
mouth - food - small particles - by chewing and mixing it with saliva - aliva plays a role in the chemical digestion of starches.
Saliva breaks down food for tasting. -x- loss of appetite
-x- Decreased **gag reflex **may increase the risk of choking and aspiration.
-x- Decreased muscle tone at sphincters may increase heartburn or risk of esophageal reflux.
stomach- mixes food with gastric juices- semiliquid - aliva digestion of proteins & Vitamin B12 is absorbed through the action of intrinsic factor
-x- Decreased gastric secretions may interfere with digestion of food.
The small intestine - Nutrients are absorbed and **residue **is passed to the large intestine.
The large intestine is the site of absorption of fluid and electrolytes and the elimination of waste products.
-x- Decreased peristalsis may increase the risk of constipation or bowel impaction.
liver - secretes bile into the small intestine for digestion of fats - The liver plays a major role in digestion of fats, carbohydrates, and proteins through its metabolic functions.
The pancreas secretes digestive juices into the small intestine for digestion of carbohydrates, proteins, and fats. The pancreas also secretes** insulin **for utilization of glucose.
MyPlate
a healthy eating pattern to include:
* Vegetables: from all subgroups (dark green, red, orange, legumes, and starchy)
* Fruits: especially whole fruits
* Grains: at least half consisting of whole grains
* Dairy: fat-free or low fat and/or fortified soy beverages
* Protein: including seafood, poultry, eggs, legumes, nuts and seeds, and soy
* Oils
The guidelines further define a healthy eating pattern to limit:
* Saturated fats
* Added sugars (less than 10% of calories)
* Saturated fats (less than 10% of calories)
* Sodium (less than 2300 mg/day)
* Alcohol (1 drink/day for women; 2 drinks/day for men)
Six nutrients
proteins,
carbohydrates,
fats,
vitamins,
minerals,
water.
Functions of Protein
build and replace tissue and cellsDuring times of illness and after surgery, injuries, burns, or blood loss, more protein is required to help rebuild cells and tissues.
Protein plays a role in maintaining fluid balance and acid-base balance;
transporting nutrients;
and producing antibodies, enzymes, and hormones.
Protein is also a source of energy for the body. Protein supplies 4 calories per gram.
amino acids
Nine amino acids are considered essential amino acids because they must be consumed through food sources. The essential amino acids are indispensable and cannot be synthesized in the body.
** Essential Amino Acids**
Histidine
Isoleucine
Leucine
Lysine
Methionine
Phenylalanine
Threonine
Tryptophan
Valine
The** nonessential amino acids** are important to health but can be synthesized by the healthy, well-nourished body. The liver can manufacture 11 amino acids; these are considered nonessential amino acids .
Nonessential Amino Acids
Alanine
Arginine
Asparagine
Aspartic acid
Cysteine
Cystine
Glutamic acid
Glutamine
Glycine
Proline
Serine
Tyrosine
The body only stores protein in the “amino acid” pool. The body protects its protein stores by first using carbohydrates, and then fat, for energy. If these are low or absent, the body uses dietary protein, and then tissue protein, for energy.
Food Sources of Protein
Food sources of protein include
meats,
poultry,
fish,
eggs,
dairy products,
cereals,
grains,
legumes,
and most vegetables.
Animal sources (red meat, eggs, milk and milk products, poultry, and fish) are complete (or high quality) proteins because they contain all nine essential amino acids.
The only plant source of all nine essential amino acids is soybeans.
Combining plant sources of foods, or complementary proteins , can provide complete protein intake in the diet (e.g., cereal with milk, beans with rice, peanut butter sandwiches).
DRI for protein
Weight in pounds ÷ 2.2 = ______kg (1 kg = 2.2 lb)______kg × 0.8 = ______g of protein
Very active adults such as athletes and bodybuilders may raise their DRI to 1.2 to 1.4 g/kg or up to a maximum of 1.7 to 1.8 g/kg.
The body requires more protein (1) during times of illness or injury, for such processes as cell repair and antibody production, and (2) during times of rapid tissue growth such as pregnancy and lactation.
1.6 g/kg of complementary proteins
Protein Deficiency
Extreme protein deficiency results in the conditions of marasmus and kwashiorkor.
High-protein diets for people who do not require a protein increase may be stressful to the liver and kidneys.
High-protein diets, especially from meat sources, can lead to excess fat in the diet. High fat diets are associated with increased risk of obesity, heart disease, and certain types of cancer (colon, breast, pancreas, and prostate).
The primary types of vegetarian diets
- Lacto-ovo-vegetarian : Dairy products, eggs, and plant foods are included in the diet.
- Lactovegetarian : Eggs are excluded. Dairy products and plant foods are included.
- Vegan : All animal food sources, including honey, are excluded.
