Lecture 51: Nutrition in Health and Disease Flashcards
Dietary Reference Intake (DRI)
Includes:
1) Estimated Avg requirements (EAR)-risk inadequacy = 50%
2) Recommended Dietary Allowance (RDA)- risk inadequacy = 2-3%
3) Adequate Intake (AI)
4) Tolerable Upper Intake Level (UL)
Vitamins:
Water soluble
Lipid soluble
1) Water Soluble
- Synthesize coenzymes
2) Lipid Soluble
- Vitamin A = growth/vision
- Vitamin D = calcium/bones
- Vitamin E = radical scavenging
- Vitamin K = Blood clotting
Minerals:
Macromineral >100mg/day
Microminerals 1-100mg/day
Microminerals >1mg/day
Macromineral >100mg/day
1) Calcium
2) Chloride
3) Magnesium
4) Phosphorus
5) Potassium
6) Sodium
Microminerals 1-100mg/day
1) Chromium
2) Copper
3) Fluoride
4) Iron
5) Manganese
6) Zinc
Microminerals >1mg/day
1) Iodine
2) Molybdenum
3) Selenium
Estimated Energy Requirement (EER)
-The avg daily dietary INTAKE to maintain an energy balance
Depends on genetics, body composition, metabolism, age, gender
Weight Gain
Weight Loss
Weight Gain:
- More calories in than out
- Increased fat stores
- Can lead to heart disease or diabetes
Weight Loss:
- More calories out than in
- Decreased fat stores
- Can lead to less capacity to fight infections, pneumonia, or diarrhea
Total Energy Expenditure (TEE)
- How much energy is used per day
1) Resting Metabolic Rate (RMR) to carry out normal body functions
2) Diet-induced thermogenesis (DIT) –> heat generated from food intake
3) Energy cost of physical activity
Males:
-1 kcal/kg/hr = 24 a day
Females:
-0.9 kcal/kg/hr
Resting Metabolic Rate (RMR)
1) Energy used in resting
2) >Basal metabolic rate (BMR)
3) Affected by age, gender, body temp, environmental temp, thyroid function, pregnancy, lactation
4) Increased in Hyperthyroidism (Weight loss)
Decreased in Hypothyroidism (Weight gain)
Resting Metabolic Rate (RMR) varies w diff tissue
1) High energy expenditure
- Heart, lungs, kidneys, brain, liver
2) Organs > muscles
3) Muscles > Fat
Acceptable Macronutrient Distribution Ranges (AMDRs)
-Intake connected to reduced risk of chronic disease while providing adequate amounts of essential nutrients
Dietary Carbohydrates
1) Monosaccharides
- Glucose, fructose (Fruit)
2) Disaccharides
- Sucrose (Glucose + Fructose)
- Lactose (Glucose + Galactose)
- Maltose (Glucose + glucose)
3) Polysaccharides
- Starch (in plants)
- Glycogen (in animals, muscle, liver)
Diet and Disease:
Cause death from diet or alch
Death caused by diet:
- Heart disease (Recommended serum cholesterol >200mg/dL)
- Malignant neoplasms
- Stroke
- Diabetes mellitus
Death caused by alch:
-Untentional injuries
Recommended dietary cholesterol intake
Healthy: < 300mg/day
Diabetes/heart disease:
< 200mg/day
-Dietary cholesterol has little influence on fasting plasma LDL cholesterol levels in healthy ppl
Trans-Fatty acids
1) formed during hydrogenation of vegetable oil
2) In margarine
3) Increase the risk of cardiovascular disease and diabetes
Macronutrients
Micronutrients
Macronutrients
- Provides energy, calories, essential nutrients
- Carbs, fats, proteins
Micronutrients
-Vitamins, minerals
How much energy is available and how much
Carbs
Proteins
Fats
Alch
Carbs –> 4kcal/g –> need 40% = 200g
Proteins –> 4kcals/g –> need 30% = 67g
Fats –> 9 kcal/g –> need 30% = 150g
Alch –> 7 kcal/g
Dietary lipids
- Energy metabolism
- Storage of fat
1) Lipid soluble-vitamins
2) Essential fatty acids
- Brain fluidity
- Eicosanoids –> blood brain barrier (20Cs)
- Def = scaly dermatitis
3) Cholesterol
- Synthesis of bile acid, steroid hormones, vitmain D
Omega Fatty Acids
Omega 6’s:
-Linoleic acid (18:2) Omega 6 –> Arachidonic Acid (20:4) Omega 6 Eicosanoids
Omega 3’s:
-Alpha-Linolenic acid (18:3) Omega 3 –>EPA (20:5) Omega 3 Eicosanoids –> DHA (22:6) Omega 3 (Brain vision)
Omega 3 Intake Reduces:
1) Arrhythmia
2) HR
3) BP
Mediterranean Diet vs Western Diet
-Med had more monosaturated fatty acids (Oleic acid 18:1) = less saturated fats = lowers cardiovascular risk factors
More:
-Olive oil, fish oils/nuts (omega 3), fiber
Less:
-Low saturated foods/red meat
Carbohydrates and Concerns:
High sugar
High sugar (HFCS 55)–> obesity, diabetes, caries
Glycemic index
-Area under the positive blood glucose response curve
Levels:
1) High = >70
- (Elevates blood sugar glucose = elevated serum insulin)
2) Low = <55
- (Whole wheat, veggies, legumes, fruit)
- slowly incr. blood glucose level
- less fluctuation of insulin release
Affected by:
1) Carbohydrate digestibility
2) Fibers
3) Fat content
Dietary Fiber
- Fiber absorbs water in the intestines
- Increases bowel movements
Soluble fiber = fermented by bacteria
-Fruit/nuts
Insoluble fiber = passes through digestive tract
-Veggies/whole grain
Dietary essential amino acids
-PVT TIM HALL
1) Phenylalanine
2) Valine
3) Tryptophan
4) Threonine
5) Isoleucine
6) Methionine
7) Histidine
8) Arginine (Not essential anymore)
9) Lysine
10) Leucine
How can one obtain optimal score of dietary amino acids?
-Mixture of plant foods eaten at the same time
(Ex: Beans and wheat)
(Beans = high lysine/low methionine)
Nitrogen metabolism
Balanced
Positive
Negative
-Healthy Individual: Nitrogen in = nitrogen out
Positive nitrogen balance (More in than out):
- Children/pregnant women
- Dietary amino acids used for protein synthesis = less urea formed (muscle growth)
Negative nitrogen balance: (More out than in)
- Inadequate dietary protein = lack of essential amino acids
- Inscr. protein degradation (muscle)
- Physio stress: burns, illness, etc
