Document10 PDF - Nutrition and Digestive System

Main role of protein build and repair body parts When is a nutrient considered essential? The nutrient must be crucial for maintaining health and supporting normal physiological functions. The body cannot synthesize the nutrient on its own, or it cannot produce it in sufficient quantities. Weigh the...

Main role of protein build and repair body parts When is a nutrient considered essential? The nutrient must be crucial for maintaining health and supporting normal physiological functions. The body cannot synthesize the nutrient on its own, or it cannot produce it in sufficient quantities. Weigh the potential advantages and potential disadvantages of obtaining nutrients from food, verses obtaining nutrients from supplements. Food- nutrient synergy, Some individuals may have specific nutritional needs that are hard to meet through diet alone Suppliments- Supplements can provide specific nutrients in concentrated forms, higher risk of consuming excessive amounts of certain nutrients, which can lead to toxicity or adverse health effects What are the Social Determinants of Health economic stability, education, community, healthcare accessibility, neighborhood Assess the role one's nutrition has on their overall health outcomes. Disease Prevention, Immune Function, Cognitive Function Characteristics of vitamins organic compounds, fat and water soluble, susceptible to heat Nutritionalism Foods broken into macro and micronutrients to determine its health value. EER Estimated Energy Requirement, the average daily energy intake that meets the needs of a healthy person who is maintaining his or her weight AMDR Acceptable Macronutrient Distribution Range, ranges of carbs, fat, and protein intakes that provide adequate amounts of micronutrients and may reduce the risk of developing certain diet related chronic diseases. What is the Acceptable Macronutrient Distribution Recommended (AMDR) for each macronutrient (this is a percentage of kcals)? Carbohydrates: 45-65% Fats: 20-35% of total daily calories Proteins: 10-35% of total daily calories What is included on a label to help consumers comparison shop? Nutrition facts panel, DV, Serving sizes active absorption carrier protein and energy, lower to higher The Large intestine - Muscus production - indigestible food (poop) - Hosts over 10 trillion bacteria) The small intestine -Major site of digestion and absorption -enterocytes - 3-10 hours to move chyme through liver - produces bile, needed for fat digestion - receives water soluble products The Pancreas - Hormones - Pancreatic juices (digestive juices, bicarbonate- neutralizes chyme) Which organ(s) make and/or secrete digestive enzymes? Salivary glands, stomach, pancreas, small intestine Mastered (77) You've been getting these terms right! Select these 77 Micro nutrients vitamins and minerals Macro Nutrients carbohydrates, proteins, and lipids Difference between micro and macro nutrients Required in smaller amounts, but still essential for maintaining health ,Required in large amounts by the body. Main role of Carbs provide quick energy Main role of Lipids high energy yield What are some contributing factors that influence a person's food choices life stages, sensory information, cognitive and psychological factors, environmental factors What are phytochemicals (sometimes called phytonutrients)? substances in plants that are not nutrients but may have healthful benefits What foods supply phytochemicals? oranges, cherries, apples, green peppers What is a kilocalorie (kcal)? The amount of energy needed to raise 1 kilogram of water by 1 degree Celsius. It is also the same thing as 1 food calorie. How many kcal in a Carb 4 kcal How many kcal in a protien 4 kcal how many kcal of fat 9 kcal/g Characteristics of minerals inorganic compound, not susceptible to heat, stored in bones What are the qualities of good (sound) scientific research? Peer review, replication, Case-controlled study study in which individuals with a health condition (cases) are matched to persons with similar characteristics who do not have the condition Epidemiological (Epi) study of the occurrence, distribution, and causes of health problems in populations Placebo a fake drug used in the testing of medication Nocebo a harmless substance that nevertheless creates harmful effects in a person who takes it Double-blind when neither researchers nor participants are aware of who's in the experimental or control group Randomized the subjects are randomly assigned into experimental and control groups in-vitro outside the body or in a lab setting in-vivo experiments or studies conducted within a living organism retrospective Epi study Looking at past health conditions prospective Epi study followed over time to assess current health conditions confounding variables factors that cause differences between the experimental group and the control group other than the independent variable What can epidemiological studies establish and not establish? Can: Collecting information by conducting surveys, can determine associations between exposures Cannot: Can identify correlations, they cannot definitively prove causality What is Peer-reviewed, and why are these studies more credible/reliable? Peer reviewed: A critical analysis conducted by ones peers. - Have been looked over and critically evaluated by others in the same field. Where are peer-reviewed studies typically published or found? Academic journals Is there a difference between a Nutritionist and a Registered Dietitian? Yes, anyone can be a nutritionist, but a dietitian has to go through specialized training What are the credentials (i.e. the letters after their name) of a qualified nutrition professional? RDN Nutrition recommendations made by friends, relatives, and/or social influencers based off of their specific lived experience is an example of what? anecdotal evidence How might nutritionism influence what a person eats? People might choose foods based on their nutrient content rather than taste, tradition, or overall health benefits. nutrient density Comparison of minerals and vitamin content with the number of kcals Low in added sugars, saturated fats, and sodium energy density comparison of kcal content with the weight of food what is a typical American diet lacking or have too much of? Fiber, added sugar RDA Recommended dietary allowance- Standards for the recommended daily intakes of several nutrients, meet the nutrition needs of almost all individuals (97-98). AI Adequate Intake, the amount of a nutrient that is considered to be adequate based on the populations typical intakes, but there is not enough information for a RDA DV daily value: percentage of the RDA provided by food item for specific nutrient UL Tolerable Upper Intake Level, highest amount of a nutrient that is unlikely to harm most people. Who developed and periodically updates the DRIs? USDA Should we be concerned if we do not meet our RDA every day? Or if we occasionally exceed our RDA? no What is missing from MyPlate guidelines that should be included in every healthy diet? Healthy fats What determines the order in which the ingredients are listed on the ingredient list? Descending order according to weight What are the different thresholds of utilizing the term “organic” on food labels? 100% Organic (may use USDA)- 100% organic ingredients Organic (may use USDA)- Contains 95% organic ingredients Made with organic ingredients- contains 70-95% organic ingredients What is the path that food takes through the gastrointestinal tract (GI)? mouth, esophagus, stomach, small intestine, large intestine, rectum, colon Be able to discern between the GI tract and accessory organs. GI Tract: Direct pathway food travels through during digestion. Accessory Organs: Assist in digestion but are not part of the direct path. Where does the bulk of nutrient absorption take place (i.e., in what organ)? The small intestine What is the first macronutrient to be digested, and what enzyme aids in that digestion? carbohydrates, and salivary amylase What are the 5 ways nutrient absorption takes place? Simple diffusion, facilitated absorption, active absorption, osmosis, endocytosis simple diffusion use of nutrient concentration gradient, high to lower facilitated absorption use of a carrier protein, no energy required osmosis water movement with concentration gradient endocytosis active absorption where compounds and liquids are engulfed Microflora synthesize fatty acids The esophagus A muscular tube that connects the mouth to the stomach. The stomach Stores food and mixes it with enzymes to begin digestion. enterocytes absorption cells Hepatic Portal vein water soluble nutrients are absorbed into the capillary network Probiotics live microorganism that when administered in adequate amounts confer a health benefit for the host Prebiotic Fuel for the probiotics indigestible carbs The Gallbladder Bile storage and concentration Heartburn Backflow of stomach acid Constipation Lack of fiber Low water intake Mental stress (FFF) hemorrhoids Swollen veins of the rectum and anus Ulcer a break in the lining of the stomach or small intestine that can be caused by stomach acids or digestive juices IBD - Inflammatory Bowel Disorder ulcerative colitis Inflammation that leads to ulcers Crohn's disease the bodys immune system cells attack normal instenstinal cells IBS -irritable bowel syndrome - Functional gut disorder - diagnosis of exclusion What is the name for the process of moving food from the mouth and down throughout the GI tract? peristalsis What is the function of sphincters throughout our GI tract? prevent backflow, maintain seperation, regulate flow protien absorption Proteins are broken down into amino acids in the small intestine., Amino acids are absorbed into the bloodstream and also travel directly to the liver via the hepatic portal vein. Carbohydrate Absorption Carbohydrates are broken down into simple sugars (mainly glucose) in the small intestine, Once absorbed by the cells of the small intestine, glucose enters the bloodstream and travels directly to the liver via the hepatic portal vein. Fat absorption Fats are broken down into fatty acids in the small intestine. What are digestive enzymes and what is their purpose? Speed up the rate of digestion What are enzymes comprised of? amino acids Do all enzymes work in all environments? What are they affected by? How are they typically named? sensitive to factors like pH and temperature, and are named based on the substrate or reaction they target, typically ending in "-ase