Human Nutrition (FCS 3340) UNIT I chp 1

carbohydrates
lipids
proteins
H2O
minerals

Proteins, lipids, carbs, H2O

vitamins and minerals

1. It has a specific biological function
2. Removing it from the diet leads to a decline in human biological function, such as the normal functions of the blood cells or nervous system
3. Adding the omitted substance back to the diet before permanent damage occurs restores to normal biological function impaired by its absence

1. Those that primarily provide energy (kcal)
2. Those that are important for growth and development (and later maintenance)
3. Those that keep body
functions running smoothly.

* Overlap exists among groupings, energy-yielding nutrients and H2O make up most foods.

Thiamin
Riboflavin
Niacin
Pantothenic acid
Biotin
B-6
B-12
Folate
C
A
D
E
K

A
D
E
K

Thiamin
Riboflavin
Niacin
Pantothenic acid
Biotin
B-6
B-12
Folate
C

Calcium
Chloride
Magnesium
Phosphorus
Potassium
Sodium
Sulfer
Chromium
Copper
Fluride
Iodide
Iron
Maganese
Molybdenum
Selenium
Zinc

Calcium
Chloride
Magnesium
Phosphorus
Potassium
Sodium
Sulfer

Chromium
Copper
Fluride
Iodide
Iron
Maganese
Molybdenum
Selenium
Zinc

Arsenic
Boron
Nickel
Silicon
Vanadium

Most carbohydrates
Proteins
Most lipids (fats & oils)

Proteins
Lipids
Some vitamins
Some minerals
Water

Proteins
Some lipids
Some vitamins
Some minerals
Water

Diseases of the heart, Cancer, Stroke, Diabities, Alzheimer disease, Kidney disease

-Glucose (or a carbohydrate that yields glucose)

- Linoleic acid (omega-6)
- a-Linolenic acid (omega-3)

- Histidine
- Isoleucine
- Leucine
- Lysine
- Methionine
- Phenylalanine
- Thereonine
- Tryptophan
- Valine

Compounds that speeds the rate of a chemical process but is not altered by the process. Almost all enzymes are proteins

Readily usable form of carbohydrates
-glucose
-fructose
-galactose

Starch: form of carbohydrate in foods

Fiber: indigestible carbohydrates that forms structure of plant cell walls

4 kcal/gram

*Fiber provides little energy- can't be broken down

Fruit, vegetables, grains, and beans

- fats are solid at room temperature oils are liquid at room temperature

9 kcal/gram

lipid type, major form of fat in foods and a key energy source for the body. Also the major form of energy stored in the body.

They are composed of 3 fatty acids attached to a glycerol molecule.

liquid at room temp. ex: plant oils contain unsaturated fatty acids

2 specific types: lionoleic and alpha-linolenic acid- have many roles including being structural components of cell walls and helping regulate blood pressure and nerve transmissions

Solid at room temp. Many animal fats. saturated fat raises blood cholesterol- which can clog arteries and eventually lead to cardiovascular disease.

Unsaturated fats that have been processed to change their structure from the more typical cis form to the trans form. Fond primarily in deep-fried foods, baked snack foods (cookies, crackers), and solid fats (stick margarine and shortining).

-large amounts of trans fats in the diet pose health risks- intake should be minimized

proteins are the main structural material in the body-ex: they are a majjor part of bone and muscle; they also are important components in blood, cell membranes, enzymes, and immune factors.

4 kcal/gram

to enable many chemical reactions to occur in the body. some of these reactions help release the energy trapped in carbohydrates, lipids and proteins.

Chemical process in the body that provide energy in useful forms and sustain vital activities

Plant components in fruits, vegetables, legumes, and whole grains) physiologically active compounds found in plants that may provide health benefits.

Components in animals. physiologically active compounds found in foods of animal origin that may provide health benefits

T

T

F. less than 100mg daily

False. They are elements- can leak into cooking water and get discarded if cooking water is not consumed.

nervous system, skeletal system, and water balance

T

Water

- acts as a solvent and lubricant
- is a medium for transporting nutrients to cells
- helps regulate body temperature

Provides health benefits beyond those supplied by the traditional nutrients it contains- the food offers additional components that may decrease disease risk and/or promote optimal health (foods rich in phytochemicals and zoochemicals are somtimes refered to as functional foods

1. Conventional Foods: Unmodified whole foods. ex: fruits, vegetables, Herbs, spices, nuts, diary products, fish

2. Modified Foods: Fortified, Enriched, or Enhanced (by adding phytochemicals, zoochemicals, or herbs) Ex: Calcium-fortified OJ, Omega-3-enriched bread, Breakfast bars enhanced with ginkgo biloba, cheese made with plant sterols

3. Medical Foods: Food Formula, or Supplement Used under Medical Supervision to Manage a Health condition. ex: Phenylalanine-free formulas for phenylketonuria (PKU), Limbrel for osteoarthritis, Axona for Alzeimers disease, VSL#3 for ulcerative colitis

4. Special Dietary Use Foods: Foods that help meet a special dietary need. Ex: Infant formula for infants, lactose-free foods for lactose intolerance, Sugar-free foods for weight loss

Heat energy needed to raise the temperature of 1,000 grams of water 1 degree Celsius- calorie= amont of heat to raise 1 gram of water 1 degree Celsius

7 calories/gram

- build new compounds
-perform muscular movements
- promote nerve transmissions
- Maintain ion balance within cells

1 kcal= 4.18 kJ (kJ is mass of one gram moving at a velocity of 1 meter/second= 1 Jule; 1000J=1kJ)

primarily physiological (internal) drive for food

Primarily psychological (external) influences that encourage us to find and eat food, often in the absence of obvious huger

1. Social needs
2. Social network of family and friends
3. Food customs and culture
4. Food cost
5. Education, occupation, and income
6. Routines and habits
7. Lifestyle and beliefs
8. Health and nutrition concerns, knowledge, and beliefs
9. Food marketing
10. Food availability
11. Food flavor, texture, and appearance preferences
12. Psychological needs

sign= physical attribute that can be observed by others, such as bruises

symptom= change in physical status that is noted by the individual with the problem, such as stomach pain

Undernutrition occurs when nutrient intake does not meet nutrient needs, causing surplus stores to be used... once nutrient stores are depleted and tissue concentrations of an essential nutrient fall sufficiently low, the body's metabolic processes eventually slow down or even stop. (early stage of nutient deficancy is "subclinical" there are no overt signs or symptoms that can be detected or diagnosed)

Overnutrition: nutrient intake exceeds needs In the short run (a week or so)- overnutirion may cause only a few symptoms (ex: IBS) If excessive intake continues, the levels of some nutrients in the body may increase to toxic amounts. ex- excess intake of energy yeilding nutrients-obesity.

Anthropometric
Biochemical
Clinical
Dietary
Environmental
Assessment

measuring various aspects of the body including height, weight, (and weight changes), body circumferences (waist, hips, arm), and skinfold thickness (indicator of body fatness. These measurements are easy to obtain and are generally reliable,

compounds in blood and urine

include the measurements of the concentrations of nutrient by-products in the blood, urine, and feeces and of specific blood enzyme activities. (ex: low amounts of the vitamins thiamin and folate in the blood)

physical examination of skin, eyes, tongue; ability to walk

search for any evidence of diet-related diseases (high blood pressure, skin conditions). psychological confusion, skin sores, and uncoordinated movement...

Usual food intake, food allergies, supplements used)

examins how often a person eats certain types of foods (food frequency); the types of foods eaten over long period of time (since childhood? called food history); and typical intake such as foods eaten in the last 24 hours or several days (e.g., a 24-hour recall or a 3-day recall)

e.g., education and economic background, marital status, housing condition

based on background data. This info is important because people who have inadequate education, income, and housing and/or live alone often have a greater risk of poor health.

1. Many signs and symptoms of nutritional deficiencies-diarrhea, skin conditions, and fatigue-are not very specific. They may be caused by poor nutirion or by other factors unrelated to nutrition.

2. It can take a long time for the signs and symptoms of nutritional deficiencies to develop and, because they can be vague, it is often difficult to establish a link between an individuals' current diet and his or her nutritional status.

3. A long time may elapse between the initial development of poor nutritional health and the first clinical evidence of a problem. For instance, a diet high in saturated fat often increases blood cholesterol, but it does not produce any clinical evidence for years, or osteoporosis resulting from insufficient calcium intake (may have begun in teen years but doesn't appear unter later in life)

-dictate the type and amount of nutrients in foods that will be transformed and reassembled into body structures and compounds.
- direct the growth, development, and maintenance of cells(ultimately, of the entire organism)
- Contain codes that control the expression of individual traits (height,eye color) and susceptibility to many diseases
- "genetic risk" for a disease= important factor, but not the only factor

(genes= hereditary material on chromosomes that makes up DNA. Provide the blueprints for the production of cell proteins)

- both the common types of diabetes
- certain cancers (colon, prostate, and breast)
-osteoporosis

(all have genetic links)
...lifestyle and environmental factors will determine if a genetically predisposed individual to chronic diseases will develop

"family tree" (pictorial display) of a person's family relationships and medical history.
- can be used to asses one's risk for a genetically transmitted disease

- "High Risk"= having more than one's biological parents, siblings, and offspring) with a specific disease, especially if the disease occurred before 50 to 60 years

1. Phenomena are observed
2. Questions are asked and hypotheses are generated to explain the phenomena
3. Research is conducted
4. Incorrect explanations are rejected and the most likely explanation is used as the basis for a model.
5.Reasearch results are scrutinized and evaluated by other scientists. Research conducted in an unbiased, scientific manner is published in a scientific journal
6. The results are confirmed by other scientists and by more experiments and studies.

(Human experiments) look at changes in the health of people who move from one country to another

(Human experiments) start with a health population and follow it, looking for the disease

scientist compare individuals who have the condition in question ("cases") with individuals who do not have the condition ("controls"). The strongest case-control studies compared groups that are matched from other major characteristics (gender, age, race)

one group-the experimental- follows a specific protocol (receives treatment, such as consuming a certain food or nutrient) while participant in a corresponding group (the control group) usually receives a placebo

1. during the course of the experiment neither the study participants or the researchers know who is and who isn't receiving the treatment (info is held by a 3rd party)

2.The expected expected effects of the experiment are not disclosed to the participants or the researchers collecting the data until after the studies are completed

Laboratory animal useful in medical research because it can develop a health condition (e.g., disease or disorder) that is comparable to one occurring in humans, as well as assess the usefulness and safety of new treatments or preventive actions

Journal that publishes research only after researchers who were not part of the study agree that the study was carefully designed and executed and the results are presented in an unbiased, objective manner, Thus, the research has been approved by peers of the research team.

1. Apply the basic principles of nutrition, as outlined in this book, to any nutrition claim. Any inconsistencies?
2. Be ware if: only the advantages are discussed and possible disadvantages ignored, "new" or "secret" scientific breakthrough, claims "curing" disease, claims sound to good to be true, shows extreme bias against the medical community and traditional medical treatments
3. Examine the scientific credentials of the individual, organization, or publication making the nutrition claim. (usually a reputable author is one whose educational background/present employe is affiliated with a nationally recognized university, research institute...ect)
4. If research is cited to support a claim, note the size and duration of any study. The larger the study and the longer it went on-the more dependable. Do reliable, peer-reviewed journal articles support the claims? be ware of personal experience, disreputable publication sources, dramatic results (very rarely true)
5. Be wary of press conferences and other hype regarding the latest findings. Much of this will not survive rigorous scientific evaluation.

The Dietary Supplement Health and Education Act (1994) classified vitamins, mineral, amino acids, and herbal remedies as "foods," effectively restraining the US FDA from regulating them as rigorously as food additives and drugs. According to this act, rather than the manufacturer having to prove a dietary supplement is safe, the FDA must prove it is unsafe before preventing sale. In contrast, the safety of food additives and drugs must be rigorously demonstrated before the FDA allows them to be sold.
- currently, a product labled as a dietary supplement (or an herbal product) can be marketed in the US without FDA approval if there is a history of its use or other evidence that it is resonbly safe when used under the conditions indicated in its labeling.

He or she will follow the steps in the "Nutrition Care Process" including
1. Conduct a nutrition assessment: ask questions about your food and nutrition history and anthropometric, biochemical, clinical, dietary, and environmental assessment data
2. Diagnose nutrition-related problem: use your nutrition history and assessment data to determine your specific nutrition-related problem.
3. Create an intervention: formulate a diet plan tailored to your needs, as opposed to simply tearing a form from a tablet that could apply to almost anyone, that addresses the root cause of your nutrition problem with the goal of reveling the signs and symptoms of your diagnosis.
4. Monitor and evaluate progress: schedule follow-up visits to track your progress, answer questions, help keep you motivated, and perhaps reassess, rediagnose, and modify your intervention. Family members may be involved in the diet plan, when approriate. the dietitian will consult directly with our physician and readily refer you back to your physician for those health problems a nutrition professional is not trained to treat.

A systematic approach used by RDs to ensure patients receive high-quality, individualized nutrition care. This process involves nutrition assessment, diagnosis intervention, and monitoring and evaluation.