Fundamentals of Nutrition (trans 1, devlin Ch. 27) Flashcards
Standards that define the amount of energy, nutrients, dietary components and physical activities that best support life
Dietary Reference Index
Estimated Average Requirement:
Recommended Daily Allowance:
Estimated Average Requirement: The amount of a nutrient needed to meet the basic requirements of half the individuals in a specific group
Recommended Daily Allowance: The level of dietary intake sufficiently high to meet the requirements of almost all healthy individuals (of a life stage and gender group) generated by setting it at 2 standard deviations from the mean.
Adequate Intake:
Tolerable Upper Level:
Maximum Daily Requirement:
Adequate Intake: The approximate level of an average intake determined by the observation of or experimentation with a particular group or population that appears normal
Tolerable Upper Level: The level of nutrient that should not be exceeded to avoid adverse health risks
Maximum Daily Requirement: The smallest exogenous supply of a nutrient that must be absorbed or consumed to prevent manifestations of deficiency
Growth in grams / amount of protein ingested in grams
Protein Efficiency Ratio (PER)
Amount of protein retained / amount of protein absorbed
Biological Value (BV)
Amount of protein retained / amount of protein ingested
Net Protein Utilization (NPU)
Nutrients low in vegetarian diet
Iron
Vitamin B12
Calcium
Essential amino acids – lysine, methionine, threonine, tryptophan
Zinc – stimulates immune system and usually found in some medications for diseases
Natural toxicants in food
Solanine: Nitrites/nitrates: Aflatoxin: Proteaase inhibitor: Hemagglutinins: Cyanide:
Solanine: Potatoes
Nitrites/nitrates: Green leafy vegetables
Aflatoxin: Peanuts, cereal grain
Proteaase inhibitor: Legumes
Hemagglutinins: Peanuts, kidney beans, soybeans
Cyanide: cassava apple seeds
Environmental pollution
Mercury:
Lead:
Cadmium:
Mercury: GIT, hepatic and renal disorders
Lead: anemia, GIT and CNS disorders
Cadmium: renal
Cellulose
Major Source in Diet:
Chemical Properties:
Physiological Effects:
Major Source in Diet: Unrefined cereals, Bran, Whole wheat
Chemical Properties: Nondigestible, Water insoluble, Absorbs water
Physiological Effects: Increases stool bulk, Decreases intestinal transit time, Decreases intracolonic pressure
Hemicellulose
Major Source in Diet:
Chemical Properties:
Physiological Effects:
Major Source in Diet: Unrefined cereals, some fruits and vegetables, Whole wheat
Chemical Properties: Partially digestible, usually water insoluble, Absorbs water
Physiological Effects: Increases stool bulk, Decreases intestinal transit time, Decreases intracolonic pressure
Lignin
Major Source in Diet:
Chemical Properties:
Physiological Effects:
Major Source in Diet: Woody parts of vegetables
Chemical Properties: Nondigestible, Water insoluble, Absorbs organic substances
Physiological Effects: Increases stool bulk, Bind cholesterol, Bind carcinogens
Pectin
Major Source in Diet:
Chemical Properties:
Physiological Effects:
Major Source in Diet: Fruits
Chemical Properties: Digestible, Water soluble, Mucilaginous
Physiological Effects: Decreases rate of gastric, Decreases serum cholesterol emptying, Decreases rate of sugar uptake
Gums
Major Source in Diet:
Chemical Properties:
Physiological Effects:
Major Source in Diet: Dried beans, Oats
Chemical Properties: Digestible, Water soluble, Mucilaginous
Physiological Effects: Decreases rate of gastric emptying, Decreases rate of sugar uptake, Decreases serum cholesterol
The energy expenditure by the body when at rest, but not asleep, under controlled conditions of thermal neutrality, measured soon after waking, about 12 hr after the last meal (post-absorptive state)
Basal metabolic rate (BMR)
- *Expressed as the calories released per kilogram of body weight
- *Depends on weight, age, and gender
- *Differs from REE by less than 10%