CH 45 potter Nutrition Flashcards
is a basic component of health and is essential for normal growth and development, tissue maintenance and repair, cellular metabolism, and organ function.
Nutrition
This term means that all household members have access to sufficient, safe, and nutritious food to maintain a healthy lifestyle.
food security
in poor patient outcomes such as longer hospital admissions due to delayed healing or adverse effects on health conditions
Decreased food security or access to healthy nutrition can result
uses nutrition therapy and counseling to manage diseases
Medical nutrition therapy (MNT)
diet therapy is often the
major treatment for disease control for type 1 diabetes mellitus (DM) or mild hypertension
such as enteral nutrition (EN) or parenteral nutrition (PN)
severe inflammatory bowel disease require specialized nutrition support like
provide energy for cellular metabolism and repair, organ function, growth, and body movement.
The body requires fuel to
is the energy needed at rest to maintain life-sustaining activities (breathing, circulation, heart rate, and temperature) for a specific amount of time
basal metabolic rate (BMR)
such as age, body mass, gender, fever, starvation, menstruation, illness, injury, infection, activity level, and thyroid function
Factors affect energy requirements.
is the amount of energy you need to consume over a 24-hour period for your body to maintain all of its internal working activities while at rest.
resting energy expenditure (REE), or resting metabolic rate
illness, pregnancy, lactation, and activity level.
Factors that affect metabolism include
we gain weight.
When the kilocalories ingested exceed our energy demands
we lose weight.
if the kilocalories ingested fail to meet our energy requirements
our weight does not change
kilocalories (kcal) of the food we eat meet our energy requirements
are the elements necessary for the normal function of numerous body processes
Nutrients
carbohydrates, proteins, fats, water, vitamins, and minerals.
We meet energy needs through the intake of a variety of nutrients:
to the proportion of essential nutrients to the number of kilocalories
nutrient density of food refers
provide a large number of nutrients in relationship to kilocalories.
High–nutrient dense foods such as fruits and vegetables
r are high in kilocalories but nutrient poor.
Low–nutrient dense foods such as alcohol or suga
composed of carbon, hydrogen, and oxygen, are the main source of energy in the diet
Carbohydrates (nutrient)
4 kcal/g
Each gram of carbohydrate produces
serves as the main source of fuel (glucose) for the brain, skeletal muscles during exercise, erythrocyte and leukocyte production, and cell function of the renal medulla.
Carbohydrates function
plant foods, except for lactose (milk sugar).
We obtain carbohydrates primarily from
carbohydrate units, or saccharides.
Carbohydrate classification occurs according to their
such as glucose (dextrose) or fructose
-cant be broken into more basic unit
Monosaccharides (Carbohydrate)
such as sucrose, lactose, and maltose
-are composed of two monosaccharides and water
Disaccharides
is the classification for both monosaccharides and disaccharides;
-found primarily in sugars
Simple carbohydrate
such as glycogen make up carbohydrate units too
They are insoluble in water and digested to varying degrees.
Polysaccharides
Polysaccharides
complex carbohydrates
Starches, glycogen, fiber
Polysaccharides
is the structural part of plants that is not broken down by our digestive enzymes
Fiber, a polysaccharide
that it does not contribute calories to the diet.
inability to break down fiber means
insoluble fibers, including cellulose, hemicellulose, and lignin, .
polysaccharides that are not digestible
barley, cereal grains, cornmeal, and oats.
Soluble fibers dissolve in water and include
a source of energy (4 kcal/g);
Proteins provide (nutrient)
essential for the growth, maintenance, and repair of body tissue.
Proteins function
Collagen, hormones, enzymes, immune cells, deoxyribonucleic acid (DNA), and ribonucleic acid (RNA) are
all made of protein
blood clotting, fluid regulation, and acid-base balance .
require proteins
amino acid, consisting of hydrogen, oxygen, carbon, and nitrogen.
simplest form of protein is the
are histidine, lysine, and phenylalanine
indispensable (necessary) amino acids (provided thru diet not body)// simple form protein
are alanine, asparagine, and glutamic acid.
amino acids synthesized in the body (dispensable)
Albumin and insulin are simple proteins because they contain only amino acids or their derivatives.
Simple proteins
combination of a simple protein with a nonprotein substance produces a complex protein such as lipoprotein, formed by a combination of a lipid and a simple protein.
Complex protein
contains all essential amino acids in sufficient quantity to support growth and maintain nitrogen balance
complete protein, also called a high-quality protein (all 9- full indispensable proteins)
animal sources, such as fish, poultry, beef, milk, cheese, and eggs, but they can also come from plant sources, such as soy
Most complete proteins come from
are missing one or more of the nine indispensable amino acids and include grains, seeds and nuts, legumes, and vegetables.
Incomplete proteins
are pairs of incomplete proteins that, when combined, supply the total amount of protein provided by complete protein sources.
Complementary proteins
is a byproduct of protein catabolism
Nitrogen
that the intake and output of nitrogen are equal
Achieving nitrogen balance means
. When the intake of nitrogen is greater than the output, the body is in
positive nitrogen balance.
growth, normal pregnancy, maintenance of lean muscle mass and vital organs, and wound healing.
Positive nitrogen balance is required for
build, repair, and replace body tissues
body uses nitrogen to
when the body loses more nitrogen than it gains (e.g., with infection, burns, fever, starvation, head injury, and trauma).
Negative nitrogen balance occurs
of body tissue destruction or loss of nitrogen-containing body fluids.
increased nitrogen loss is the result
are the most calorie-dense nutrient, providing 9 kcal/g.
Fats (lipids) // nutrient
triglycerides and fatty acids
Fats are composed of
circulate in the blood and are composed of three fatty acids attached to a glycerol.
Triglycerides (composition of fat)
chains of carbon and hydrogen atoms with an acid group on one end of the chain and a methyl group at the other
Fatty acids are composed of (part of triglyceride which is a composition of fat)
in which each carbon in the chain has two attached hydrogen atoms, or
Fatty acids can be saturated
, in which an unequal number of hydrogen atoms are attached and the carbon atoms attach to one another with a double bond
unsaturated (fatty acids)
have one double bond,
Monounsaturated fatty acids
have two or more double carbon bonds.
polyunsaturated fatty acids
essential or nonessential
Fatty acids are also classified as
, an unsaturated fatty acid, is the only essential fatty acid in humans
Linoleic acid
Linolenic acid and arachidonic acid, other
types of unsaturated fatty acids, are important for metabolic processes.
10% of daily nutrition.
Deficiency occurs when fat intake falls below
saturated fatty acids,
Most animal fats have high proportions of
unsaturated and polyunsaturated fatty acids.
vegetable fats have higher amounts of
cell function depends on a fluid environment.
Water is critical because
60% to 70% of total body weight
Water makes up
water than those who are obese because muscle contains more water than any other tissue except blood
. People who are lean have a greater percent of total body
food oxidation.
Digestion produces fluid during
elimination, respiration, and sweating
In a healthy individual fluid intake from all sources equals fluid output through
are organic substances present in small amounts in foods that are essential to normal metabolism
Vitamins (nutrient)
chemicals that act as catalysts in biochemical reactions
Vitamins (nutrient) function
When there is enough of any specific vitamin to meet the catalytic demands of the body, the rest of the vitamin supply acts as a free chemical and is often toxic to the body.
Vitamins (nutrient) function
free radicals, which produce oxidative damage to body cells and tissues.
-Researchers think that oxidative damage increases a person’s risk for various cancers
vitamins neutralize substances called
.beta-carotene and vitamins A, C, and E
Antioxidant vitamins include
fresh foods that have minimal exposure to heat, air, or water before their use.
Vitamin content is usually highest in
fat soluble or water soluble.
Vitamin classifications include
the fatty compartments of the body. People acquire vitamins primarily through dietary intake, although vitamin D also comes from the sun.
fat-soluble vitamins (A, D, E, and K) are stored in //(Vitamin classification)
body has a high storage capacity for fat-soluble vitamins.
toxicity is possible when a person takes large doses of fat-soluble vitamins because
from megadoses (intentional or unintentional) of supplemental vitamins, excessive amounts in fortified food, and large intake of fish oils.
Hypervitaminosis of fat-soluble vitamins results
vitamin C and the B complex (which is eight vitamins).
water-soluble vitamins are// (Vitamin classification)
body does not store water-soluble vitamins; thus, we need them provided in our daily food intake. Water-soluble vitamins absorb easily from the GI tract. Although they are not stored, toxicity can still occur.
water-soluble vitamins function// (Vitamin classification)
are inorganic elements essential to the body as catalysts in biochemical reactions.
Minerals (nutrient)
micromineral or macromineral
Minerals classified as
when the daily requirement is 100 mg or more and
macrominerals (classification of mineral)
when less than 100 mg is needed daily
microminerals or traceelements (classification as mineral)
help to balance the pH of the body, and specific amounts are necessary in the blood and cells to promote acid-base balance.
- Interactions occur among trace minerals
- For example, excess of one trace mineral sometimes causes deficiency of another.
Macrominerals (classification of mineral)
is a trace element that also has antioxidant properties. .
Selenium (mineral classified as micromineral)
Silicon, vanadium, nickel, tin, cadmium, arsenic, aluminum, and boron are]
trace elements (mineral classified as micromineral aka trace mineral)
Arsenic, aluminum, and cadmium
minerals (trace elements) that can have toxic effects
is the mechanical breakdown that results from chewing, churning, and mixing with fluid and chemical reactions in which food reduces to its simplest form
Digestion of food
are the protein-like substances that act as catalysts to speed up chemical reactions.
Enzymes
saliva moistens and lubricates the food
-amylase digests carbohydrates
salivary glands
Breaks up food particles
-assists in producing spoken language
Mouth
swallows
pharynx
transports food
esophagus
Stores and chums food
- HCL activates enzymes, breaks up food, kills germs,
- mucus protects stomach wall
- limited absorption
stomach
Stores and concentrates bile
Gallbladder
Breaks down and builds up many biological molecules
- stores vitamins and iron
- Destroys old blood cells
- Destroys poisons
- produces bile to aid digestion
Liver
Hormones regulate blood glucose levels
-Bicarbonates neutralize stomach acid
Pancreas
Reabsorbs some water, ions, and vitamins
-forms and stores feces
Large intestine
completes digestion
- mucus protects gut wall
- absorbs nutrients, most water
Small intestine
stores and expels feces
Rectum
opening for elimination of feces
anus
have one specific function.
-Each enzyme works best at a specific pH
Most enzymes
pH levels.
secretions of the GI tract have very different
is relatively neutral
Saliva PH is
is highly acidic
gastric juice PH
are alkaline.
secretions of the small intestine PH
- Enzyme activity depends on the mechanical breakdown of food to increase its surface area for chemical action.
- Hormones regulate the flow of digestive secretions needed for enzyme supply. Physical, chemical, and hormonal factors regulate the secretion of digestive juices and the motility of the GI tract. Nerve stimulation from the parasympathetic nervous system (e.g., the vagus nerve) increases GI tract action
mechanical, chemical, and hormonal activities of digestion are interdependent.
in the mouth, where chewing mechanically breaks down food.
Digestion begins
, a hormone that triggers parietal cells to secrete hydrochloric acid (HCl).
chief cells in the stomach secrete pepsinogen, and the pyloric glands secrete gastrin
which is necessary for absorption of vitamin B12 in the ileum
parietal cells also secrete HCl and intrinsic factor (IF),
approximately 3 hours, with a range of 1 to 7 hours.
stomach acts as a reservoir where food remains for
bw distal of stomach and duodenum
pyloric sphincter
distal of stomach
antrum
