Exam 1 Flashcards
5 dimensions of health
Physical, emotional, intellectual, social, and spiritual
Wellness
Lifestyle that enhances level of health
Macronutrients
Proteins, lipids, carbohydrates
Micronutrients
Vitamins and minerals
Which nutrients are not organic?
Water and minerals
Kcal values
Carbohydrates…4
Proteins… 4
Lipids… 9
Alcohol… 7
Dietary Standards
Guide to adequate nutrient intake levels against which to compare nutrient values of foods consumed
DRIs
Dietary Reference Intakes
Preventing deficiency diseases as well as optimizes nutrient intakes
Use of DRIs
Planning for large groups (military)
Developing new products, etc
Difference between Adequate intake and Recommended Dietary Allowance
Recommended daily allowance is more sure, proven
AMDR (DRI category)
Acceptable macronutrient Distribution Range
EAR (DRI category)
Estimated average requirement
RDA
Recommended Dietary Allowance
UL
Tolerable Upper Intake Level
What is the recommendation for proportions of energy-yielding nutrients?
Carbohydrate: 45-65%
Fat: 20-35%
Protein: 10-35%
National Health and Nutrition Examination Survey (NHANES)
focuses on data from dietary intake, medical history, biochemical evaluation, physical examination and measurements of population groups
National Food Consumption Surveys (NFCS)
monitors nutrient intake
Healthy People 2020
US Dept. of Health and Human Services
Science-based; 10 year objectives
Goals of Healthy People 2020
> Attain high-quality, longer lives free of preventable disease, disability, injury and premature death.
Achieve health equity, eliminate disparities, and improve the health of all groups.
Create social and physical environments that promote good health for all.
Promote quality of life, healthy development, and healthy behaviors across all life stages.
Where are Dietary Guidelines for Americans from?
U.S. Department of Agriculture (USDA) and U.S. Department of Health and Human Services (HHS)
Dietary Guidelines for Americans
> For healthy Americans more than 2 years of age
Foundation of federal nutrition policy and education
Updated every 5 years- 2015-2020 are the newest
>focus on healthy eating patterns rather than individual nutrients
DGA key recommendations
Follow a healthy eating pattern across the lifespan
Focus on variety, nutrient density & amount
Limit calories from added sugars & saturated fats & reduce sodium intake
Shift to healthier food & beverage choices
Support healthy eating patterns for all
USDA Food Guide
Food group plan that builds a diet from categories of food that are similar in vitamin and mineral content
-Five Major food groups
5 Major Food Groups
Grains Vegetables Fruits Milk and Milk Products Protein Foods
Two food groups that are to be seen in sense of limiting (according to lecture)
Oils (not on slide) and solid fats and added sugars
What are recommended daily food amounts based on?
Based on age, gender and PA
Four themes of MyPlate
Variety, proportionality, moderation, activity
What’s different about the new food label?
Servings are more accurate, added sugars included, calories have a larger type….
Health claims
Relate a nutrient or food component to risk of a disease or health-related condition
APPROVED BY FDA
Structure-function claims
> statements about the effect of a food substance on a bodily structure or function
not approved by FDA
may not refer to reduction of disease risk
Foodborne illness
Contamination with bacteria, molds, parasites, and viruses can occur during production, processing, transporting, storage, retailing, and in the home
Foodborne infection
Caused by pathogens that enter GI tract in contaminated foods
- Undercooked poultry
- Unpasteurized milk
Common symptoms of food borne infection
Abdominal cramps
Fever
Vomiting
Diarrhea
Food intoxication
Caused by eating foods containing natural toxins or microbes that produce toxins
Two examples of food intoxication
Include Staphylococcus aureus & Clostridium botulinum (most deadly)
Danger zone for foods
40-140 degrees F for more than two hours or more than 1 hour when above 90 degrees
GI tract
Main organs of the “tube”
Digestive tract
GI plus accessory organs ( liver, GB, pancreas
Peristalsis
Rhythmic muscular contractions; moves bolus downwards
Segmentation
Forward and backward movement
Cardiac sphincter
> Controls movement of bolus into stomach
>Prevents acidic stomach contents
The stomach
- Fundus, body and pylorus
- Most muscular digestive organ
- Pyloric sphincter
- Chyme formation
Gastric juice =
Digestive enzymes, water and HCl
Pepsin
Digests proteins
Lipase
Starts breakdown of fats
Three phases of digestion in stomach
> Cephalic
Gastric
Intestinal
What happens in the cephalic phase?
Mental factors stimulate gastrin
What happens in the gastric phase?
Gastrin increases release of gastric juices (cued by stomach digestion
What happens in the intestinal phase?
Gastric secretions change as chyme passes into the duodenum
How long does passage through the small intestine take?
5 hours
Small intestine
Major organ of digestion and most absorption
How long does passage through the large intestine take?
9 to 16 hours
Large intestine
Site of final absorption of water and some minerals
What does the bacteria in the large intestine produce?
Several vitamins (Biotin & Vitamin K) *Intestinal flora protects against systemic infection
Bile
Released to emulsify fats
What digestive enzymes are released by the pancreas?
Lipase, protease, amylase,
bicarbonate (neutralized acidic chyme entering duodenum)
Two transport systems for nutrients?
Vascular system
Lymphatic system
What are released directly into bloodstream?
Water-soluble nutrients and smaller fats
Larger fats and fat-soluble vitamins require what?
Packaging before release into bloodstream
Where does blood leaving the digestive system go?
Liver, because it prepares nutrients for use by rest of body
Lymphatic system
One-way route for fluids to travel from tissue spaces into blood
Important in transport of lipids
