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All processes involved in consuming and using food for energy, maintenance, and growth:
- –Ingestion
- –Digestion
- –Absorption
- –Metabolism
- –Excretion
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Taking food into digestive tract
ingestion
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•Mechanical and chemical processes converting nutrients to physically absorbable state:
digestion
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disgestion involves
- –Peristalsis
- •Rhythmic, coordinated, serial contractions of smooth muscles of gastrointestinal (GI) tract
- –Chyme
- •Acidic, semi-fluid paste
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•Process whereby end products of digestion pass through epithelial membranes in small and large intestines and into blood or lymph systems
absorption
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–Small finger-like projections that line small intestine
–Most nutrients absorbed directly through villi
villi
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•Conversion of nutrients into energy
metabolism
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–New molecules synthesized and formed
–Requires energy
anabolsim
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–Tissues broken down to component parts
–Releases energy
catabolism
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–Amount of energy needed to maintain essential physiologic functions
basal metabolism
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–Rate of energy utilization in body expressed in calories
metabolic rate
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•Process of eliminating or removing waste products from body
•Occurs via GI tract, kidneys, lungs, and sweat glands
excretion
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•Body must have six types of nutrients to function efficiently and effectively:
- -water
- –Carbohydrates
- –Fats
- –Proteins
- –Vitamins
- –Minerals
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•Most important nutrient
water
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water is
•Approximately ________ percent of adult’s weight
55-65
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water is
•Approximately ________ percent of infant’s weight
70-75
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Generally, _____ milliliters (ml) of water needed to process every _____ kilocalories (kcal) eaten
1000
1000
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Fx of water
- •Solvent
- •Transporter
- •Regulator of body temperature
- •Lubricant
- •Component of all cells
- •Hydrolysis
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is water abosrobed or digested
absorbed
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is water stored?
no it is excreted daily
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4 ways body loses water
- –Urine
- –Feces
- –Perspiration
- –Respiration
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•Made of elements carbon, hydrogen, and oxygen (CHO)
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chief source of energy for all body functions
carbs
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•Primary source of energy for body
•Approximately half-day supply stored in liver and muscles for use as needed
•Spares proteins from being used for energy
•Needed to oxidize fats and for synthesis of fatty and amino acids
carbs
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simple carbs
–Single sugars or monosaccharides
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double sugar
- –Two single sugars joined together
- •Disaccharides
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complex carbs
- –Many single sugars joined together
- •Polysaccharides
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excess carbs is converted to?
- converted to glycogen
- –Stored in liver or as fat
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carbs digestion begins and ends where?
is absorbed where?
- •Digestion begins in mouth and ends in small intestine
- –Little takes place in stomach
•Absorption takes place in villi
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excess carbs can cause?
obesity, tooth decay, stomach lining irritation, and flatulence
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•Most concentrated energy source in diet
•Provides 9 kcal per gram
•Also known as lipidsComposed of carbon, hydrogen, and less oxygen than carbohydrates
fats
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recommended fat intake
–No more than 25 to 30 percent of daily intake
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fat FX
- •Provides concentrated energy
- •absorb fat-soluble vitamins
- •Major component of cell membranes and myelin sheaths
- •Improves flavor, delays emptying time
- •Protects and helps hold organs in place
- •Insulates body
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–True fats
–Composed of one glycerol molecule attached to three fatty-acid molecules
triglycerides
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–Lipoids
–Composed of glycerol, fatty acids, and phosphorus
phospholipids
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–Sterol
–Liver produces more than _____milligrams (mg) every day
cholesterol
1000
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cholesterol digestion begins
in small intestines
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•Only nutrient that can build, repair, and maintain body tissues
cholesterol
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•Provides amino acids needed to build, repair, and maintain body tissues
•Assists in regulating fluid balance
•Serves as vital part of enzymes, hormones, and blood plasma
•Used to build antibodies
•Can be converted to glucose for energy
cholesterol function
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–Contain all nine essential amino acids
complete protein
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•Organic compounds essential to life and health
•Regulate body processes
–Needed in very small amounts
vitamin
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fat soluble vitamins
A, D, E, and K
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•B complex and C vitamins
water soluble vitamins
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•Inorganic elements that help regulate body processes and/or serve as structural components of body
mineral
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minerals are found in
water and unprocessed foods
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lacto- ovo vegetarians
- –Use dairy products and eggs
- –Avoid meat, poultry, or fish
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lacto vegetarian
- –Use dairy products
- –Avoid meat, poultry, or eggs
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vegan
- –Use soybeans, chickpeas, meat analogues, and tofu
- –Avoid all animal foods
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–Provide recommendations to avoid overnutrition
dietary guideline
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–Identify amount of nutrients required by population to prevent deficiency
•Recommended dietary allowances (RDA)
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–Identifies amount of nutrients required to decrease risk of chronic disease
•Dietary reference intake (RFI)
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–Occurs when nutrition is cause of disease
primary nutritional disease
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–Occurs as complication of another disease or condition
secondary nutritional disease
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–Ingestion of food orally
–Delivery of nutrients through GI tube
enteral nutrition
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–Infusion of solution of nutrients directly into vein to meet client’s daily requirements
parenteral
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