Mel

• Relative state of health
• dynamic state of equilibrium which is constantly being disrupted

Recommended daily allowances

when there are deficentcies

type 2 diabetes

• 45
• 80

• The scientific knowledge that defines nutrient requirements for body maintenance, growth, activity, and reproduction
• To nourish
• A relatively new science, within the last 100yrs

• The health profession responsible for nutrtion to persons and groups in various conditions of health and disease
• Aware of what people need

The nutrition expert on the healthcare team

Oversees the care of high-risk groups in the community assesing the needs and developing intervention programs

• Specfic chemical compounds and elements in foods
• cannot be made by the body and must be supplied in food/diet

• Carbohydrates
• Fats
• Proteins

• Vitamins
• Minerals (metals found in earth)

The sum of all chemical reactions that use nutrients

• Provide energy
• Build and repair body tissue and strutures
• Regulate all the metabolic processess that maintain homeostasis and support life

• 1. Carbs
• 2. Fats
• 3. Proteins

• CARBS ARE THE BODIES PRIMARY SOURCE OF ENERGY
• Each carb yeild 4 kilocalories

• a storage form of carbs
• used for quick energy

• comes from animal and plant cources
• Body's alternate and sotrage form of energy
• Yields 9 kilocalories (2x carbs and protien)

• Most complicated molecule
• Primary function is tissue building and repair (build everything)
• Can be energy if needed
• Yields 4 kilocalories (same as carbs)
• Building blocks

Regulate chemical reaction that happen in the body

Serve as coenzyme factors in cell metabolism

Complex molecules needed in very minute amounts but they are essential in body structure and metabolism

Disease of starvation of children

• Energy needs may be met, but micronutrients likely are lacking
• Can be also be found among hospital patients and long-term care facility residents (DANGEROUS PLACES)

Excessive energy intake and low physical activity can result in unwanted weight gain and overnutrition

• All government laws and programs that pertain to or regulate food and nutrition
• Food labeling and food safety (past 50-60yrs)
• Food stamps
• MyPyramid

• Ethinc background
• Cultural or religious beliefs
• Family Habits
• Socioecnomic status
• Health status
• Geographic location
• Person likes and dislikes

• 1. Starches
• 2. Sugars

• Plants tranform the sun's energy into carbohydrates and store them as starch and sugar
• We are eating sunlight

Plants way of storing carb away

according to the number of basic sugar (or saccharide) units that make up their structure

• monosaccharides
• disaccharides

polysaccharides (starch)

• 1. Glucose (found only in the mono form)
• 2. Fructose
• 3. Galactose

• Moderately sweet sugar found in naturally in only a few foods
• The common body fuel oxidized by cells to provide energy

An elevated blood glucose level

A blood glucose level below the normal range

• Sweetest simle sugar
• Fruits and honey
• Absorbed less efficiently than glucose

• POLYSACCHARIDE
• Most important energy-yielding ps
• Large complex structures made of many coiled and branching chains of single glucose units and yields ONLY GLUCOSE on complete digestion
• Storage form in plants
• A bunch of glucose stuck together

• Storage form of carbs in animals
• Made in liver cells and stored in relatively small amounts in the liver and muscles

• Primary function of starches and sugars in cells
• Brain cells depend on glucose

• Carbs are #1 thing we get energy from
• "Fast over night"
• Carbs keep us going
• Amount of carbs stored in body is small but important

Protect cells, especially brain cells, from depressed metabolic function and injury and support urgent muscle responses and needed

Nucleic Acids are the building blocks of DNA

• Ingested--yes
• Digested--no
• Insoluble fibers--increase water content in bowel, may help prevent cancer
• Soluble fibers-- binds cholesterol in GI and then lets it flow out

• Increase fecal mass
• Binding of bile acids and cholesterol
• Postive effect on colonic microflora (bacteria)

• Fatty or oily that are not soluble in water
• Solids at room temperature

• Energy
• Source of material for making importnat stuff in the body
• Carry lipid-soluble vitamins into and around the body
• Makes fat cells and fat tissues to insulate our bodies

• Carbon
• Hydrogen
• Oxygen

• Basic building blocks of lipids
• Good source is vegetable oil

• 1. Linoleic acid
• 2. alpha- Linoleic acid

• are storage unit form for fatty acids
• make fat cells

• Backbone of trigylceride molecule
• Contains 3 fatty acids

Not lipids but behave like them solubility

• Steroid
• Only found in animal projects
• Made in body so dietary sources not essential
• LDL-low density lipoprotein (has trouble moving blood)

• helps absorb vitamins A D E K (dont like water, they are fat soluble vitamins)
• Lipids are metabolized to make energy (9 kilocal)
• Insulation and padding
• Appetite control

• Consist of glycerol backbone with 2 fatty acids and third is substitued by phosphate group.
• It makes them AMPHIPATHIC-key to role in making up membrane
• Fat build cell membrane and keeps it together
• Used as starting point in production of lots of intracellular signaling molecules

• Made up of chains of AMINO ACIDS held together by PEPTIDE BONDS
• Real goal is to build and rebuild

• Some amino acids must be obtained from diet
• Primary structure of protein is strand of amino acids which is very hard to break

Secondary structure of proteins refers to how proteins from HELICES or SHEETS

• Refers to their folding, which is heavily dependent on intr-protein bonding -certain regions of proteins are attracted to other regions in the same protein molecule
• Hemoglobin Cell

When tertiary structure is damaged by heat temperature or acid

• Do all the work in the cells
• structural support
• enzymes, pumps
• intr-and extracellular signaling
• defense-immunoglobulins, immune system, antibodies
• receptors, channels
• contractile machinary
• control of genetic functions

but too much protein is a bad thing

Physically taking the food in

Breaking down big and small molecules

Getting the food into the blood stream

Accessory organs are liver, pancreas, and gall bladder

• 1. Recieves food
• 2. Digest food
• 3. Absorbs food
• 4. Eliminate waste

The red blood cells breakdown

• 1. Mechanical-break down food into smaller peices
• 2. Chemical-enzymes break down food into usuable substances

• Slow contractions of the stomach muscles
• Mashes food up

• 1. Nerves
• 2. Muscle
• 3. Glands