GI Nutrition: Abdomen and Pelvis PDF

OS 206: ABDOMEN AND PELVIS GI NUTRITION UPCM 2029 | Dr. Carlos R. G. Cuaño | LU3 A.Y. 2024-2025 ​ Little added sugar, saturated fat, sodium OUTL...

OS 206: ABDOMEN AND PELVIS GI NUTRITION UPCM 2029 | Dr. Carlos R. G. Cuaño | LU3 A.Y. 2024-2025 ​ Little added sugar, saturated fat, sodium OUTLINE ​ Vegetables, fruits, whole grain, seafood, eggs, beans, peas, lentils, I.​ Introduction IV.​ Assessment of unsalted nuts and seeds, fat-free and low-fat dairy, lean meat, A.​ Why Should We Eat Nutritional Status poultry Healthy? A.​ Percent Body Fat B.​ Definitions B.​ Waist Circumference II.​ Functions of C.​ Waist to Hip Ratio Macronutrients D.​ Desirable Body A.​ Carbohydrates Weight B.​ Protein E.​ Body Mass Index C.​ Lipids F.​ Total Caloric III.​ General Guidelines in Requirement Building a Healthy Diet G.​ Estimation of Future A.​ Healthy Eating Pattern Weight B.​ Physical Activity V.​ Nutrition Guidelines for C.​ Dietary Limits Filipinos A.​ Pinggang Pinoy VI.​ References VII.​ Appendix Figure 2. Nutrient-dense food vs. Typical food LEARNING OBJECTIVES 1.​ Define nutrition, malnutrition, adequate diet, dietary pattern, and II.​ FUNCTIONS OF MACRONUTRIENTS nutrient dense 2.​Assess nutritional status A.​ CARBOHYDRATES (CHO) 3.​Compute dietary requirements based on physical activity ​ Basic and important fuel source for humans 4.​Apply the principle of diet modification ​ Has 4 kcal/g of energy ​ Provide rapidly available energy and heat I.​ INTRODUCTION ​ They are protein sparing ○​ If there are adequate CHO in the diet, protein is no used to A.​ WHY SHOULD WE EAT HEALTHY? provide energy and heat; thus, sparing protein from being metabolized ​ Excess CHO are converted to fat and are deposited in adipocytes as triglycerides GLUCOSE ​ Preferred brain fuel ○​ However, in cases of starvation, ketones become the brain fuel (e.g., during intermittent fasting) GLYCOLIPIDS ​ Protective coating on outer surface of cells (cell membrane) GLYCOPROTEINS ​ Mediate cell interactions in the form of hormones PROTEOGLYCANS ​ Form the water-binding connective tissue that fills the space between cells MONOSACCHARIDES RIBOSE AND DEOXYRIBOSE ​ Components of the structures of RNA/DNA FIBERS ​ Good for GI health and function B.​ PROTEINS ​ Meat, fish, dairy products, eggs - high quality ​ Alternative energy source with 4 kcal/g of energy[2026 Trans] ○​ Excess dietary amino acids are NOT stored for future use ​ They are excreted in the urine ​Used as metabolic fuels by conversion of common metabolic intermediates and urea as “nitrogen waste” ​Too much protein → detrimental especially to kidneys and liver because they will become overworked in processing these excess molecules ​ Good source of protein depends on content and quality of protein ○​ Animal protein has a higher biological value than vegetable or Figure 1. Dietary Guidelines for Americans (2020-2025) plant protein ​ Due to complete essential amino acid content B.​ DEFINITIONS Table 1. STAPLE FOOD OF… Nutrition TEMPERATE CLIMATE ZONES TROPICS ​ Sum of processes by which food is selected and becomes part of body ​ Moderately good protein ​ Poor protein →​Rice →​Bananas Malnutrition →​Wheat →​Cassava ​ Suboptimal (deficient or excessive) supply of nutrients that →​Corn →​Sweet potatoes interferes with growth, development, and maintenance of health →​Potato Adequate diet Table 2. TYPES OF PROTEINS AND THEIR FUNCTIONS ​ Provides all essential nutrients and calories needed to maintain TYPES OF PROTEINS FUNCTION good health and acceptable body weight ​ Components of muscle, skin, Dietary Pattern Fibrous Proteins bones, tendons, blood vessels, ​ Combination of foods and beverages that constitutes an teeth, and hair individual’s complete dietary intake over time ​ Storage and transport of ​ Description of a customary way of eating or a description of a Blood Proteins substances such as oxygen, combination of foods recommended for consumption metal ions, glucose, and lipids Nutrient Dense ​ Participate in metabolism, Enzymes and Hormones ​ Rich in vitamins, minerals, other health promoting components growth, and development Trans 4 TG3: Ante, Antonio, Asedillo, Bacud, Baldovino, Banatin, Banzuela TH: Magsuay 1 of 5  Proteins of the ​ Protection from external Unsaturated Fat Immune System invasion ​ Presence of double bonds ​ Acquisition of sensory ​ Generally liquid at room temperature Proteins of the information and transmission ​ Two types: Nervous System of nerve impulses ○​ Monounsaturated ​ 1 double bond [from UPCM TRANS 2028] ​ E.g. olive oil, canola oil, avocado, most nuts ○​ Polyunsaturated AMINO ACIDS ​ ≥ 2 double bonds ​ Monomers that make up proteins ​ Omega 3 Essential Amino Acids ​Fatty fish (salmon, mackerel) ​Pine nuts, walnuts, sunflower seeds ​ Cannot be produced in the body so they must be obtained from ​Higher concentration in fatty fish food ​ Omega 6 ​ Widely-used mnemonics for essential amino acids ​Plant-based oil ▪​ PVT TIM HaLL ​Safflower, grapeseed, flaxseed ▪​ “Always argues, never tires” −​ Always ARGues, never TYRes III.​ GENERAL GUIDELINES IN BUILDING A HEALTHY DIET −​ Always ARGININE, never TYROSINE A.​ HEALTHY EATING PATTERN Non-essential Amino Acids ​ Choose a balanced diet with foods from ALL major food groups ​ Can be produced by the body ○​ Eat the rainbow – guaranteed to get different vitamins, etc. PROTEIN CLASSIFICATION ○​ Has a variety of fruits, vegetables, and grain products ​ Proportions of servings Complete ○​ ≥ 5 daily servings of fruits and vegetables ​ Contains all essential AAs for growth and repair in adequate ○​ ≥ 6 daily servings of grain products, including whole grains amounts ○​ ≥ 2 servings of unfried fish per week ○​ Fat-free and low-fat dairy, fish legumes, poultry and lean meat Incomplete ​ Good practices ​ Does NOT contain all essential AA or in limited amounts ○​ Switch to fat-free and low-fat dairy products, fish, legumes, poultry, and lean meat ○​ Focus on healthy dietary patterns over individual food ○​ Avoid excess calories ○​ Limit foods high in calories B.​ PHYSICAL ACTIVITY ​ Maintain physical activity (American Heart Association) ​ For adults: ○​ ≥ 150 min/week of moderate-intensity aerobic activity ​ Moderate-intensity = increase of 50-60% of resting heart rate (or maintaining a conversation while jogging) ​ You can still be able to say phrases during this exercise ○​ ≥ 75 min/week of vigorous aerobic activity or a combination of both, preferably spread throughout the week ​ You shouldn’t be able to talk when doing these exercises ○​ Moderate to high intensity muscle-strengthening exercises on Figure 3. Mnemonics for essential and non-essential amino acids 2 or more days/week \ ​ For 6–17 years olds: C.​ LIPIDS ○​ 60 min/day of aerobic, muscle/bone strengthening, activity ​ Heterogeneous class of compounds with different structures ​ Bone Strengthening Exercises ​ Common characteristic: limited water solubility ○​ Weight bearing ​ Important roles in cell structure and metabolism ​ Standing up, walking, running, dancing ​ Forms of lipid in our diet: ○​ Muscle Strengthening ○​ Triglycerides: 95% ​ Weights, resistance bands ○​ Phospholipids ○​ Cholesterol esters C.​ DIETARY LIMITS ​ Added sugars Fats ○​ > 2 years old: 2 years old: 30% body fat ​ Vegetable oil treated with hydrogen ​Extremely low body fat for women can impact menstruation ○​ Makes it more solid and with longer shelf life and fertility ​ Considered as the worst fat ​ NOT the most accurate way to determine obesity ○​ Raises your LDL (bad cholesterol) B.​ WAIST CIRCUMFERENCE ○​ Lowers HDL (good cholesterol) ​ Predictor of obesity and health risks (with BMI) ○​ Increases inflammation, insulin resistance, and coronary artery ○​ It measures your visceral fat disease ​ High risk for weight-related illness (hypertension, T2 diabetes) ​ Partially hydrogenated oil are NOT safe and no longer added to food ○​ Men: 40 inches ​ Consume as LOW as possible OS 206 GI Nutrition 2 of 5  ○​ Women: 35 inches Obese ≥30.0 ≥25.0 C.​ WAIST TO HIP RATIO (WHR) ​ Table 5 gives comorbidities risk in adult Asians for different levels ​ Measure waist at narrowest point of BMI and waist circumferences ​ Measure hips at widest point Table 5. CLASSIFICATION AND RISK BY BMI AND WAIST CIRCUMFERENCE IN ASIANS CLASSIFICATION BMI RISK OF CO-MORBIDITIES WAIST CIRCUMFERENCE < 90 cm or 35.4 ≥ 90 cm (men) in (men) ≥ 80 cm < 80 cm or 31.5 (women) in (women) Low (but increased risk Underweight 1.0 >0.80 NON-ASIANS ​ Pear-Shaped: Extra weight around hips and buttocks CLASSIFICATION BMI RISK OF CO-MORBIDITIES ​ Apple-Shaped: Extra weight around their bellies ○​ At risk for obesity-related health problems WAIST CIRCUMFERENCE ≤ 40 in (men) > 40 in (men) ≤ 35 in (women) > 35 in (women) Underweight