Nutrition

• is the ability to undestand basic health concepts and apply to one's own health decisions
• -Formal...school
• -Nonformal EDU...hospitals, clinicls
• -Informal EDU...experiences thru daily activities

• is the merging and balancing of 5 physical and psychologic dimensions of health:
• physical, intellectual, emotional, social, and spiritual

is the study of essential nutrients and the processes by which nutrients are used by the body

• consists of strategies used to increase the level of health of individuals, families, groups and communities
• -National Health and Nutrition Examination Survey (NHANES)
• -National Food Consumption Surveys (NFCS)

based on the vision "a society in which all people live long, healthy lives." The mission is "to improve health through strengthening policy and practice."

prioritiesfor change based on determinants of health such as living and working conditions, as well as individual behaviors as affected by age, sex, race, biological factors

is a lifestyle that enhances our level of health

• is the recognition of a danger to through specific actions or changes in lifestyle behavior
• -Primary, secondary, and teriary prevention
• -Role of nutrition

• Carbohydrates (CHO)
• Proteins
• Lipids (fats)
• Vitamins
• Minerals
• Water

• Providing energy
• Regulating body processes
• Aiding growth and repair of body tissues

• Organic nutrients composed of hydrogen, oxygen, and carbon
• CHO, proteins, and lipids
• Energy-yeilding nutrients are organic
• Carbs, proteins, and lipids
• Energy released from food measured in kilocalories (kcal, thousands of calories) or calories

Nutrients Kcal Value per Gram

• Carbohydrates 4
• Proteins 4
• Lipids (fats) 9
• Alcohol 7

• -major source of energy and dietary fiber
• -simple carbs..fruit, milk, & sweeteners
• -Complex carbs..cereals,grains, fruits,veg
• -all except dietary fiber broken down to units of glucose
• -glucose most efficient form of energy for body

• -Provide energy and perform extendsive functions in body
• -Composed of 20 amino acids
• -9 essential amino acids..animal and plant source
• -Consumption of lipids and risk reduction for diet-related diseases

• -compounds that indirectly assist other nutrients through processes of digestion, absorption, metabolism, and excretion
• -13 vitamins, each with specific function
• -Fat-soluble vitamins and water-soluble vitamins
• -Found in many foods, especially fruits and vegetables

Provide densest form of energy and other functions in the body and in foods

3 categories of lipids; triglycerides, phospholipids, and sterols

Consumption of lipids and risk reduction for diet-related diseases

A, D, E and K

are found in food lipids

B vitamins and vitamin C

• -serve structural purposes in body and found in body fluids
• -16 essential minerals divided into major and trace minerals
• -found in fruits, vegetables, dairy, meats, and legumes

• Functions as major part of every tissue in body
• -fluid within which substances can break down and reform
• -as blood constituent, provides transportation for nutrients
• -Consume equivalent of 9 to 13 cups water a day from foods and beverages

are a guide to adequate nutrients intake levels against which to compare nutient values of foods consumed

• -Based on:
• -reviewing available scientific data
• -assessing nutrient function to reduce risk of chronic and other diseases
• -evaluation nutrient consumption levels among U.S. and Canadian populations
• -Apply to various individuals and population groups

• -Estimated Average Requirements (EAR)
• -Recommended Dietary Allowance (RDA)
• -Adequate Intake (AI)
• -Tolerable Upper Intake level(UL)
• -Acceptable Macronutrient Distribution Range (AMDR)

is the amount of a nutrient needed to meet the basic requirements of half the individuals in a specific group that represents the needs of a population.

is the level of nutrient intake sufficient to meet the needs of almost all healthy individuals of a life-stage and gender group.

is the approximate level of an average nutrient intake determined by observation of or experimentation with a particular group or population that appears to maintain good health

is the level of nutrient intake that should not be exceeded to prevent adverse health risks.

are daily percent energy intake values for the macronutrients of fat, carbs, and protein.

• 45-65% carbs
• 20-35% fat
• 10-35% protein

• -Planning for lg groups...millitary
• -Creating dietary standards for food assistance programs
• -interpreting food consumption information on individuals and populations
• -developing new food products..imitation products

-Estimated Energy Requirements (EER)

-Standards of international organizations such as the World Health Organization (WHO)

Assortment

Balance

Nutrient density

-Nutritional assessment determines nutritional status

-Assessment techniques

• -Assessment of dietary intake
• -Undernutrition
• -Overnutrition
• -Malnutrition

• ways to gather food data include:
• - 24-hour recall
• - Usual food intake
• -a food record
• - a food frequencey checklist
• - diet history

Computer dietary data analysis compared to DRIs

• -Dietary evaluation
• -clinical examination - Doctor, Nurse, Dietitian
• -Biochemical analysis - samples of body tissue, blood and urine tests
• -Anthropometric measurments - measuring height, weight and limb circumference

• Nutrition therapy
• -provided by:
• -Registered dietitian (RD)
• -Nutritionalist
• -in 43 states dietitian/nutritionalist is a legally defined and licenced or certified title

• -Self-efficacy is the perceptionof one's ability to have power over our lives and behaviors
• -positive self-efficacy
• -negative self-efficacy

lists: Carbs, (CHO), meat, and meat substitutes, and fats

CHO is subdivided into starch, fruit, milk, other CHO and vegetables

Encourages variety and helps control Kcal and grams of CHO, protein, and fats

Adjust to individual metabolic nutrition and lifestyle requirements

• Food budget
• Consumer diversity
• Dietary preferences
• shopping frequencey
• location and types of food stores

• energy (kcal)
• fat
• total food energy
• food energy from fat
• total fat
• saturated fat, including trans fat
• cholesterol
• sodium
• total carbs
• dietary fiber
• sugars
• proteins
• vitamins A and C
• Calcium
• iron
• Daily values (DVs)
• -to make conparisions between products
• -to assess nutrient content claims
• -choose a mix of foods that balance intake
• -Uniform definitios for food descriptors, ex: light, low fat, etc
• -Organic Food Standards and labels

• Drying and dehydrating
• Canning
• Refridgeration and freezing]
• Pasteurizing
• Curing and smoking
• Modified atmosphere packaging
• Irradiating

• Gastrointestinal (GI) tract
• Digestive system
• Digestion

• Processes completed by digestive system
• - chemical and mechanical digestion

Salivary glands - secretes saliva

Teeth and tongue - formation, movement of bolus

• a muscuar tube through which bolus travels from mouth to stomach
• - peristalsis
• - segmentation
• - cardiac sphincter

• Consists of fundus, body, and pylorus
• Gastric secretions
• Gastric motility
• -chyme formation
• Functions of stomach
• Pyloric sphincter

• Consists of duodenum, jejunum, and ileum
• -passage through takes about 5 hours

• Major organ of digestion and most absorption
• -villi and microvilli

• Secretions from small intestines, liver, and pancreas include:
• -secretin
• -bile
• -cholecystorkinin (CCK)
• Function of ileocecal valve (sphincter)

• -Consists of cecum, colon, and rectum
• -Passage through takes about 9-16hrs
• -Site of final absorption of water and some minerals
• -Bacteria in colon produce several vitamins
• -Formation of feces and excretion from colon through anus (sphincter)

Process by which substances pass through the intestinal mucosa into the blood or lymph

• Transport processes
• - passive diffusion and osmosis
• -facilitated diffusion
• -energy-dependent active transport
• -engulfing pinocytosis

Bioavailability

Relationship between foods and drug absorption

• General circulatory (blood) system
• Lymphatic system
• Liver

Expulstion of feces or body wasted products called defecation

• Reidue may include:
• - Undigested materials...cellulose and other dietary fibers
• -undigested fats may combine with dietary minerals such as calcium and magnesium to form residue
• - additional residue may include, water, bacteria, pigments, and mucus

• -immature GI tract of infants
• -Allergies
• -middle years include gallbladder disease and peptic ulcers
• -age-related lactose intolerance
• -Older years associated with constipation and diverticulosis

• Sef of processes through which absorbed nutrients are used by body for energy and to form and maintain body structures and functions
• -Catabolism
• - Anabolism

• -Form new cell structures
• -Create new substances such as hormones and enzymes
• -Assist in use of other nutrients in cell
• -Act as catalysts or coenzymes in transforming and using of carbs, proteins, and lipids
• -Provides energy

excreted through lungs, kidneys, or large intestines

lowered metabolic rates

• burning sensation
• asthma
• chronic cough
• ear, nose and throat ailments

aka GER Gastroesophageal reflux

is reverse peristalsis

All carbs are organic compounds composed of carbon, hydrogen, and oxygen in the form of simple carbohydrates or sugars

are composed of a single carbohydrate unit.

Glucose, fructose, and galactose

2 single carbohydrates bound together.


Sucrose, maltose, lactose

many units of monosaccharides joined together


starch and fiber are food sources

glycogen is a storage form in the liver and muscles

Polysaccharides held together by different kinds of chemical bonds that affect the bodies ability to digest

starch, fiber

• Provides energy
• Dietary fiber
• naturally occuring sweetners (sucrose/Fructose)
• Brain and nerve tissues require CHO (glucose) as fuel
• Protein-sparing effect

• begins in mouth
• breakdown to monosaccharides
• -mechanical digestion
• -chemical digestion function of enzymes
• -lactose intolerance

-active transport process of glucose

-liver conversion of fructose and galactose to glucose

storage form of CHO in liver and muscles

process of converting glucose to glycogen

• -effects of training on glycogen storage
• -limited energy souce

• -Blood glucose source of energy to all cells
• -primary maintenance of blood glucose homeostasis at 70 to 100 mg/dL
• -Conversion t and from glucose
• - glycogenolysis
• - gluconegenesis
• - ketones

Hormonal system controls glucose metabolism and blood glucose level regulation

• -insulin: Pancreatic hormone regulates BG uptake
• -Glucagon: pancreatic hormone releases glycogen from liver
• -somatostatin: pancreatic and hypothalamus hormone inhibits insulin and glucagons
• -Hormones from adrenal, pituitary, thyroid

level to which food raises blood glucose levels compared with reference food; ranking of 100 highest

sucrose: glucose + Fructose

Maltose: glucose + glucose

Lactose: glucose + galactose

sorbitol, mannitol, and xylitol

• aspartame
• saccharin
• acesulfame K
• sucralose

cannot breakdown...celery, corn

can breakdown...apples