Chapter 1 Flashcards
Malnutrition is caused from
Poor diets, disease states, genetic factors, combinations of these causes.
Key characteristics of healthy dietary patterns
Adequacy, variety, balance.
Food security
食物来源有保障
Six categories of nutrients
Carbohydrates, proteins, fats(lipid), vitamins, minerals, water.
Essential Nutrients
Carb, Certain amino acids(9), essential fatty acids (Linoleic and Alpha-linoleic acid), vitamins, minerals, water.
DRIs
Dietary reference intakes
RDAs
Recommended dietary allowances
AIs
Adequate intakes
EARs
Estimated average requirements (for particular population groups)
ULs
Tolerable upper intake levels
Gain of amino acids
Cannot be synthesised by human body, must be consumed from diets.
DV
daily values
Carbohydrate
Readily available energy
Consist of the carbs
Simple and complex sugar, dietary sources of fiber, and alcohol sugars.
Common monosaccharides
Glucose, fructose, and galactose
Common disaccharides
Sucrose, maltose, lactose
Consist of sucrose
glucose, and fructose, or common table sugar
consist of maltose
glucose and glucose, or malt sugar
consist of lactose
glucose and galactose, or milk sugar
common complex carb (polysaccharides)
Starches, glycogen, most type of fiber.
Energy of fiber
2 cal/g on average
function of fiber
help elimination, reduce the rate of glucose absorption, prevent cardiovascular disease and obesity.
Digestion of fiber
cannot be broken down by human digestive enzymes, but the bacteria in intestine can digest some types of fiber
consist of alcohol sugars
Xylitol, mannitol, sorbitol.
Function and advantage of alcohol sugar
sweetener of beverages, gum, yogurt, and other products. It does not cause tooth decay.
Energy of alcohol
7 cal/g
Recommended intake of carb
45% to 65% of cal should come from carbs, no more than 25% added sugar. Adult female 21 to 25 g of fiber, male: 30 to 38 g.
Function of protein
provides amino acids to build and maintain muscle, bone, enzymes and red blood cells. and provide energy.
Cal of protein
4 cal/g
how many essential amino acids
9
What is high protein quality food?
include a balanced assortment of all of the essential amino acids.
Source of high quality protein
milk, cheese, meat, eggs, and other animal products
Plant source of protein do not provide
all 9 essential amino acids in amounts needed to support growth in children and tissue maintenance.
Combinations of plant foods with dried beans
yield high-quality protein.
Recommended protein intake
10 to 35 percent of total energy intake.
protein deficiency
loss of muscle tissue, growth failure, weakness, reduced resistance to disease, kidney and heart problems
营养不良
malnutrition
Lipids include
fat, oil, and cholesterol
Fats and oils are made up by
various types of triglycerides
how much cal do fat and oil provide
9 cal/g
functions of fat
- need for cholesterol and sex-hormone synthesis
- components of cell membranes,
- vehicles for carrying certain vitamins that are soluble in fats only
- supply essential fatty acids
Essential fatty acids
linoleic and alpha-linolenic fatty acids.
Derivatives of fatty acids
EPA and DHA
Where to find EPA and DHA
fatty, cold water fish, shellfish, and human milk
Where to find alpha-linolenic fatty acids
dark green veges, vege oils, flaxseed.
Source of saturated fat
Animal products such as butter, cheese, and meats, and palm oil and coconut oil.
texture of saturated fat at room temp
solid
What is hydrogenation?
Add hydrogen to the double bonds of the unsaturated fatty acids to make it solid.
recommended intake of fat
20 to 35% of total calories
how many vitamins
10 water soluble vitamins, 4 fat soluble vitamins
Fat soluble vitamins
A, D, E, K
Water soluble
B-complex vitamins, and vitamin C
Where does fat-soluble v store?
liver and body’s fat tissue. last for months to years.
vitamins do not provide
energy, except choline, or serve as structural components of the body.
Vitamin A’s function in metabolism
replace the cell line the mouth and oesophagus.
Thiamin’s function
maintain the normal appetite
riboflavin and folate’s function
synthesise the body proteins
