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six nutrition conponents
minerals, water, fats, protein, vitamin, cards
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Bile
produce in the liver
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most Americans consume adequate
protein
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peristalsis
churning action that propels food down the tract
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metabolism of glucose
from carbohydrate
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metabolism of fatty acids, glycerol, mono and diglycerol
from fatlipid food
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metabolism of amino acid
from protein food
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steatorrhea ( fatty stools ) occurs when
fatty acids are not absorbed
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metabolism
energy obtained from calories
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major source of energy and fiber
carbohydrate
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green bananas
have increased starch, but convert to sugar as they aged
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corn
has increased sugar but converts to starch as it ages
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complex CHO ( polysaccharides )
- primarily starch and cellulose (fiber)
- found in breads, vegetables, and cereals
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the goal of digesting carbs
monosacchrides
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monosaccharides
- simplest form of carbohydrate
- 3 important monosaccharides : glutose, frutose, galactose
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honey
- dexotose (blood sugar)
- honey contributes simple sugar
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main source of energy for the CNS (central nervous system)
glucose
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Nutrition def.
injest, digest, absorb, transport, utilize, disqueeze
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provide energy/kcal
protein, fats, carbs
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iatrogenic malnutrition
a nutrition disease resulting from Medical Treatment to a patient with drugs, surgery, or dipudict diet
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example of Iatrogenic Malnutrition
anticonvulsants increase need for folic acid
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supplements greater or equal to 150 RDA
megadosing which maybe toxic
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Peristalsis begins in
esophagus
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Disaccharides
- Sucrose = glucose + fructose (table sugar)
- Lactose = glucose + galactose
- Maltose = glucose + glucose
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Sucrotose 100% found in
table sugar and granulated sugar
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table sugar and granulated sugar are examples of
simple carbs
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lactose intolerance caused by
lactase insufficiency
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polysaccharides are considered
starches and fiber
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other terms for fiber
cellulose, gums, pectins
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glucose is stored as
polysaccharides
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glycogen is stored in the
liver and muscle
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human don't have the enzyme to break fiber/cellulose down
so it is not absorbed
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ideal fiber per day
20 - 35 g fiber per day
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too much fiber resulting
decreased nutrient absorption
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food sources of fiber
fruits, vegetables, nuts, seeds, wholegrains
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2 types of fiber
- insoluble fiber
- soluble fiber
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insoluble fiber may lower the risk of
calon cancer and diverticulosis
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soluble fiber may lower
cholesterol level
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goal fiber per day
at least 3g per 100 calories from CHO food
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sugar / starch kcal
1 g CHO (starch/sugar) = 4 kcal
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fiber kcal
1g fiber = 0 kcal
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Consequences of Low CHO free diet
lose sodium, potassium, and water which accounts for weight loss and weakness
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(abnormal) fat must be used as primary source of energy resulting
ketones/ketosis
- symptoms of ketosis
- fatigue, dehydration, and loss of energy
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sugar substitutes
- aspartame
- saccharide
- splenda
- stevia
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aspartame
nutrisweet (equal)
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side affects of aspartame
- nausea
- dizzyness
- headaches
- insomnia
- mentural inregularities
- CNS problems
- and more
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splenda
sucrolose tend to make you hungry
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stevia
no more than 2 packets/teaspoons per day
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alcohol/ethanol
- water soluble
- Requires NO Digestion
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alcohol kcal
1 g alcohol = 7 kcal
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characteristics of Fetal Alcohol Syndrome
slow infant growth, small head/body, distorted facial features, mental retardation (low IQ)
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higher fat consumption increases the risk of Cancer by
promoting cell division
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American Heart Association suggests we get kcal from fat
30% kcal from fat
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Glycerol is common to all
fats
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saturated fats
have 2 hydrogen atoms attached to each carbon in the fatty acid chain
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saturated fat increases the risk of
heart disease
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examples of saturated fats
animal fats (meat, dairy), tropical oil, hydrogenated veg. oil (trans fat)
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fatty acid
- saturated fats
- monounsaturated fats
- poly/unsaturated fats
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dairy cheese butter yogurt milk
saturated fat
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monounsaturated fats
lacks 2 hydrogen atoms
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best fat
monounsaturated fat
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examples of monounsaturated fats
olive oil, canola oil, nuts/nut oil (peanut oil)
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olive oil
monounsaturated oil
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canola oil
monounsaturated oil
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nuts oil
monounsaturated oil
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poly/unsaturated fats
lacks many hyfrogen atoms
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poly/unsaturated fats
increase the need of antioxidant
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examples of poly/unsaturated fats
all other vegetable oil
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cotton seed oil
unsaturated oil
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food industry hydrogenates liquid fat to decrease spoilage which increase
shelf life
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hydrogenation
margin, store bought cookies, shortening, commercially prepared peanut butter
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skippy jiff
hydrogenation
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essential fatty acid (must be provided by the diet)
- Linoleic acid
- Linolenic acid
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omega 3 fats
lower risk of disease by decreasing inflammation
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examples of omega 3 fats
salmon, flax, walnuts
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cholesterol only found in
dietary animal fats
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functions of cholesterol
- precusor of Vitamin D
- needed for the formation of hormones, bile salts, and body membranes in all cells
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Olestra
Food and Drug Administration(FDA) approved fat substitute
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physical properties of fat
- insoluble in water
- less dense than water
- may burn in high temperatures
- becomes rancid (spoiled)
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HDLs function
are responsible for returning lipids from the body to the liver, thereby decreasing risk of atherosclerosis
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Lipids
- are transported in the blood as lipoproteins
- HDLs and LDLs
- chylomicrons
- fat bound to protein
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fat kcal
1 g fat = 9 kcal
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atherosclerosis
lipids and other materials that form plaque narrows / clogs the arteries
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to increase HDLs
- decrease smoking
- increase exercise
- increase fiber
- increase monounsaturated fat
- decrease trans fat (from saturated fat)
- decrease overall fat = decrease risk of heart attack and stroke
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functions of lipids
- source of energy
- high satiety value (make us feel full)
- carrier of fat soluble vitamins (A D E K)
- palatability (good taste)
- energy reserve
- precursor of prostaglandins (hormone-like substabces)
- insulation (keep us warm)
- protection of vital body organs
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kcal?
10 g CHO
1 g fiber
3 g alcohol
8 g fat
133 kcal
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most common monosacchride?
glucose
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only way to eat cholesterol
animal fats
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the remaining mass in the large intestine
fiber and water
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anabolism
- for energy
- build body compounds and storing material
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catabolism
- for movement
- products of digestion are broken down further for energy
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protein in
muscle, skin, bone, hormone, hemoglobin, antibodies
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Def of essential nutrient
Must be consumed in the diet because it cannot be synthesized by the body
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Essential nutrient's job
- Provide energy
- Promotes growth
- Regulates body process
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Protein kcal
1 g protein = 4 kcal
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Protein is synthesized by units called
Amino acid (CHON)
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Essential amino acid
Body can not synthesized the protein at a rate sufficient to meet the needs of growth (must get through diet)
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non-essential amino acid
can be synthrsized by the body
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complete protein
animal protein from the milk and meat group
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incomplete protein
plant protein from vegetable and grain (starchy) group
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complete protein contains
all essential amino acid
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incomplete ptotein
lackd or has limited amounts of one or more essential amino acid
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complementary proteins
- peanut butter and bread
- rice and beans
- rice and vegetables, sprouts, salads
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types of vegetarianism
- vegan - consume only plants
- ovovegetarian - plants and eggs
- lactovegetarian - plant and dairy
- ovolactovegetarian - plant, egg, and dairy
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ovovegetarian
plant and egg
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lactovegetarian
plant and dairy
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ovolactovegetarian
plant, egg, dairy
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functions of protein
- formation of essential body compounds (hormones, enzymes)
- regulation of water balance
- maintenance of body neutrality (pH)
- antibody formation
- transport nutrients
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protein for infants
2 - 2.5 g protein per killogram
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ptotein for teens/body builders
1 - 1.5 g protein per kg
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protein for adults
0.75 - 0.80 g protein per kg
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Protein Calorie Malnutrition PCM
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Kwashiorkor
protein defficiency only
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Marasmus
protein and calorie defficiency
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Positive nitrogen balance occurs during
infancy, childhood, adolescence, pregnancy, in individuals increasing muscle mass, and in people recovering from illness
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what determines protein needs
nitrogen balance studies
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in starvation, if kcal intake is too low
protein from muscle may be used as energy
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the nonnitrogenous portion is converted to glucose and provides energy, excess is stored ss
glycogen or fat
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nitrogen is removed, occurs during
starvation
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enzymes, known as Protease , break down protein into simple units of Amino Acid ; otherwise, they are too large to be absorbed.
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at least 300 kcals fuels the brain for
4 - 5 hrs
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why vitamin, minerals, water don't provide energy
they don't have kcal
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hyperglycemia
lower insulin produce, the hyperglycemia remains
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symptoms of lactose intolerance
- bloating
- gaseousness
- diahhrea
- nausea
- abdominal pain
- after eating dairy EXCEPT cheese and yorgurt
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tropical oil
saturated fat
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coconut oil
saturated fat
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bile is stored in
gallbladder
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Cholesterol is the precursor of vitamin
D
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how lipid is absorbed
- mono and diglycerides, fatty acids, glycerol cross the intestinal wall
- recombine in the lymphatic system
- tranported to the liver
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cholesterol free
< 2 mg cholesterol per serving
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NLEA
- Nutrition Labeling Education Act
- federal law allowing health claims on food labels
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all information on the food label based on
1 serving
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daily value
percentage out of 100% RDI of a 2000 kcal diet
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advantages of being vegetarians
- proper kcals
- lower fat
- lower saturated fat
- higher monounsaturated fat
- higher fiber
- lower dietary cholesterol ( animal fat )
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proteins serve as buffers to neutralize acid or base
- Gastrin secreted in stomach to increase acidity
- Secretin secreted in small intestine to decrease acidity
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gastrin
in stomach to increase acidity
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secretin
in small intestine to decrease acidity
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deamination
deamination - N is temoved
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