KIN 275 2025 Winter Chapter 3 & 4 (Students) PDF

How Microbes Influence Health and Disease Common Digestive Problems TABLE 3.5 Digestive Problems and Nutritional Consequences Problem Causes Consequences Treatment/Management Dry mouth Disease, medications Decreased food intake due to...

How Microbes Influence Health and Disease Common Digestive Problems TABLE 3.5 Digestive Problems and Nutritional Consequences Problem Causes Consequences Treatment/Management Dry mouth Disease, medications Decreased food intake due to Change medications, use artificial changes in taste, difficulty chewing saliva. and swallowing, increased tooth decay, and gum disease. Dental pain and loss Tooth decay, gum disease Reduced food intake due to impaired Change consistency of foods of teeth ability to chew, reduced nutrient consumed. absorption due to incomplete digestion. Heartburn, Stomach acid leaking into Pain and discomfort after eating, Reduce meal size, avoid high-fat Gastroesophageal esophagus due to overeating, ulcers, increased cancer risk. foods, consume liquids between reflux disease (GERD) anxiety, stress, pregnancy, rather than with meals, remain hiatal hernia, or disease upright after eating, take antacids processes and other medications. Hiatal hernia Pressure on the abdomen Heartburn, belching, GERD, and Reduce meal size, avoid high-fat from persistent or severe chest pain. foods, consume liquids between coughing or vomiting, rather than with meals, remain pregnancy, straining while upright after eating, take antacids defecating, or lifting heavy and other medications, lose weight. objects Ulcers Infection of stomach by H. Pain, bleeding, and possible Antibiotics to treat infection, antacids pylori, acid-resistant bacteria abdominal infection. to reduce acid, change in that penetrate the mucous medications. layer and damage the epithelial lining; chronic use of drugs such as aspirin and ibuprofen that erode the mucosa; GERD Common Digestive Problems TABLE 3.5 Digestive Problems and Nutritional Consequences Problem Causes Consequences Treatment/Management Vomiting Bacterial and viral infections, Dehydration and electrolyte Medications to treat infection, medications, other illnesses, eating imbalance; if chronic, can fluid and electrolyte disorders, pregnancy, food allergies damage the mouth, gums, replacement. esophagus, and teeth. Diarrhea Bacterial and viral infections, Dehydration and electrolyte Medications to treat infection, medications, food intolerance imbalance. fluid and electrolyte replacement. Constipation Low fibre intake, low fluid intake, high Discomfort, intestinal High-fibre, high-fluid diet, fibre in combination with low fluid blockage, formation of exercise, medications. intake, weak intestinal muscles outpouchings in the intestinal wall (diverticula) (see Chapter 4). Irritable bowel When the muscle contractions in the Abdominal pain or cramping Manage stress and make syndrome intestines are stronger and last longer and changes in bowel changes in diet and lifestyle, than normal, or are slower and function—including bloating, take fibre supplements, weaker than normal gas, diarrhea, and antidiarrheal medications, constipation. other medications. Pancreatic Cystic fibrosis or pancreatitis Malabsorption of fat, fat- Oral supplements of digestive disease soluble vitamins, and enzymes. vitamin B12 due to reduced availability of pancreatic enzymes and bicarbonate. Gallstones Deposits of cholesterol, bile pigments, Pain and poor fat digestion Low-fat diet, surgical removal and calcium in the gallbladder or bile and absorption. of the gallbladder. duct Transporting Nutrients to Body Cells Hepatic portal circulation: Blood vessels collecting nutrient-rich blood from digestive organs and delivering them to the. Lymphatic system: Vessels, organs, and tissues that drains excess fluid from spaces in between cells, transports fat- soluble substances, and contributes to immune Transporting Nutrients to Body Cells Hepatic portal circulation Transporting Nutrients to Body Cells Transporting Nutrients to Body Cells Transporting Nutrients to Body Cells Body Cells membrane: The membrane that surrounds the cell contents. permeable: Describes a membrane or barrier that will allow some substances to pass freely but will restrict the passage of others. Transporting Nutrients to Body Cells Body Cells Cytosol: The liquid found within cells. Organelles: Cellular organs that carry out specific metabolic functions. Mitochondrion (mitochondria): Cellular organelle responsible for providing energy in the form of for cellular activities. Transporting Nutrients to Body Cells Metabolism of Nutrients Metabolic pathways are a series of reactions needed to transform food into a final product that can be used by the body. Catabolic pathways release energy trapped in chemical bonds. Energy from is converted into ATP. ATP is the energy currency of the cell. ATP Metabolism of Nutrients Cellular respiration Metabolism of Nutrients 1. In the presence of oxygen, nutrients (glucose, fatty acids and amino acids) can be metabolized to Acetyl- CoA Cellular respiration Metabolism of Nutrients 2. Acetyl-CoA is broken down by the Citric Acid Cycle (aka Kreb’s Cycle) to produce carbon dioxide and electrons (in the form of hydrogen ions) Cellular respiration Metabolism of Nutrients 3. Electrons are shuttled down the electron transport chain to combine with oxygen to form water (H2O) and ATP Cellular respiration Elimination of Metabolic Wastes Elimination of Metabolic Wastes Elimination of Metabolic Wastes Kidneys contains millions of nephrons- of the kidney which filters the blood and maintains fluid balance Nephrons contain glomerulus (ball of capillaries) which ultra- filtered blood and initiates urine Figure production 3.26 Elimination of Metabolic Wastes - reabsorb compounds that are important for normal body functions (i.e. salts, glucose, amino acids) Elimination of Metabolic Wastes - transports wastes to bladder for subsequent excretion  Chapter 4 CARBOHYDRATES: Sugar, Starches, and Fibre Copyright ©2020 John Wiley & Sons, Inc. Carbohydrate Intake (Summary) AMDR for carbohydrates: 45 to 65% of energy. Carbohydrate sources should be primarily (if not all) unrefined. No more than 20% of carbohydrates consumed should come from sugars. DV for fibre: ≥ 28 g Provides 4 Kcal/gram Carbohydrates in the Modern Diet Carbohydrates in “whole foods,” such as fresh fruit, dairy, or whole grains, are in their natural state. Refining carbohydrates separates the carbohydrates from their vitamins, minerals, and fibre. Carbohydrates in the Canadian Diet Refined: Foods that have undergone processes that change or remove various components of the original food. Intake of carbohydrates in today’s diet is more refined than in the past. ~ % of Kcal consumed come from added sugars in desserts, beverages, and prepared snacks. Whole versus Refined Carbohydrates TABLE 4.1 Comparison of Selected Nutrients in Unrefined and Refined Grain Products Rice, cooked Rice, Wheat Flour Wheat Flour Corn Corn (100 g): (100g): cooked (100 g): (100 g): (100 g): Refined: Unrefined: (100 g): Unrefined: Refined: Unrefine Cornstarch Brown rice Refined: Whole grain White d: White rice Cornmeal Carbohydrat 23 28.2 68.5 71.4 77 91.3 e* (g) Protein (g) 2.6 2.7 14.6 12.1 8 0.26 Fat (g) 0.9 0.3 3.2 2.5 3.6 0.05 Fibre (g) 1.5 0.4 8.9 2.7 7.3 0.9 Magnesium 43 12 116 29 127 3 (mg) Iron (mg) 0.42 0.2 3.4 4.8** 3.4 0.47 Moisture (g) 73 68.4 12.2 13.6 10.3 8.3 Source: Adapted from Canadian Nutrient File. *Includes fibre **White flour is enriched to replace iron lost in processing Whole Grains versus Refined Grains Whole or unrefined grains contain: o layers: good source of fibre and vitamins o : good source of vegetable oils and vitamin E o Endosperm: contains starch and some protein Canada’s Food Guide recommends that half of grain servings be whole grains. Whole Grains versus Refined Grains Refined grains (e.g., corn flakes, puffed rice) are made largely from the endosperm and are mostly starch. Refined grains sold in Canada may be with thiamin (B1), riboflavin (B2), niacin (B3), and iron and with folate (B9). They do not contain magnesium, Vitamin E, B6 (Pantothenic Acid), or a number of other nutrients that are lost during processing. Free and Added Sugars Free sugars: sugars added to food during processing and preparation; also the sugars in honey, syrups, and juices. Added sugars: sugars added to food during processing and preparation. Empty kcalories: Refers to foods that contribute energy Nutrient but few Soft Drink (355 ml) Kiwi (3 Medium) other nutrients. Vitamin A 0 7 (µg) Vitamin C 0 171 (mg) Folate (µg 0 87 DFE) Potassium 7 757 (mg) Calcium (mg) 7 60 Protein (g) 0 2 Fibre (g) 0 8 Carbohydrate 35 34 (g) Sugars (g) 33 26 Simple Carbohydrates The basic unit of a carbohydrate is a single sugar molecule, known as a monosaccharide. The three most common monosaccharides in the diet are glucose, galactose, and fructose. Glucose, also known as “ ,” is the most important carbohydrate fuel for the body. Simple Carbohydrates Disaccharides Disaccharides: simple carbohydrates made of two monosaccharides linked together. Sucrose, or white table sugar, is formed by linking glucose with fructose. The chemical reaction that breaks sugar molecules apart is called a reaction. The chemical reaction that links two sugar molecules together is called a condensation or reaction. Structure of Disaccharides Complex Carbohydrates Complex carbohydrates are made up of many monosaccharides linked together in chains. Oligosaccharides: short chains of less than ten monosaccharides (i.e. beans, onions) saccharides: long chains of monosaccharides (> 10). Include glycogen found in animals and starch and fibre found in plants. Complex Carbohydrates Dietary Fibre Fibre includes certain complex carbohydrates that cannot be digested by human enzymes. Fibre cannot be digested or absorbed by the human body. : shown to have health/physiological benefits (i.e. oat bran added to bread) Dietary Fibre Total fibre on a food label is the combined amount of functional fibre and dietary fibre Soluble fibre dissolves in/attracts water and can be found in oats, apples, and beans (Provides ‘bulk’ which digestion processes and increases satiety; helps transport cholesterol) Insoluble fibre does not dissolve in water and can be found in wheat bran and fruit and vegetable peels (passes quickly through digestive system and decreases ) Digestion and Absorption of Carbohydrates Indigestible Carbohydrates Slow Nutrient Absorption Regulating Blood Glucose If maintaining blood glucose is so important, why doesn’t glucose from muscle glycogen solve the problem?? Blood-Glucose Regulation Glycemic response: how quickly and how high blood glucose rises after carbohydrates are consumed. Blood-Glucose Regulation The glycemic index is a ranking of how a food affects the glycemic response. is a hormone secreted by the pancreas in response to a rise in blood glucose levels. is a hormone secreted by the pancreas in response to a decline in blood glucose levels. Regulating Blood Glucose Regulating Blood Glucose Lactose Intolerance The enzyme lactase is needed to digest lactose, the sugar found in milk. If lactose is not digested in the small intestine (due to low lactase), it passes through to the large intestine, absorbs water and is metabolized by bacteria. Undigested lactose in the small intestine can cause cramping, abdominal distention and diarrhea.