Nutrition 7 of 7 Spring 05

Pennington

Nutrition is the science of food and encompasses everything from the growing to the excretion from our bodies.

Food is what provides our cells energy

Nutrients are the substances found in food.

Essential nutrients ? 2 characteristics and if you omit them you are going to get a decline in health. However, if you put them back into your diet before anything goes wrong you can get back to normal, yet there is a point of no return

The body is accommodating if things are done slowly, yet an acute attack your body cannot accommodate acute situations. (pregnancy, blood clotting, nutrition)

Bad diets are associated with poor health and contribute as a risk factor.

Risk Factors do not tell a lot, unless you know what the normal risk is.

2/3 of people die from ? diabetes, cancer, Heart disease, and something else

Smoking and excessive alcohol ? high correlation with premature death and disease

Breast cancer is increased in nuns but cervical cancer is lower, in prostitutes it is the opposite

Disease ? lack of ease – changes in health parameters that are outside of normal

Classes of nutrients ?

Carbohydrates ? made of carbon hydrogen and oxygen ? consist of the major source of energy for the body and yield 4 Kcal/g

Carbon ?

Hydrogen ?

Oxygen ?

Body needs glucose for brain function

Lipids ? composed of carbon and hydrogen, but contain less oxygen and yield 9 Kcal/g

They are also insoluble in water and make up triglycerides

Saturated ? animal fat and is solid at room temp

Unsaturated? plant oil liquid at room temp (essential nutrients)

Proteins are composed of carbon hydrogen and oxygen and yield 4 Kcal/g. They also contain Nitrogen. Nitrogen is needed for many things in the body. 20 AA, 9 AA are essential in adults, 10 AA are essential as an infant. (GI pathology and alcoholics are in danger of not absorbing the essential AA.

Vitamins ? made of many chemicals and are more like helper chemicals. They are in volved in co-enzyme reaction. They do not provide us with any useful energy. 13 vitamins. They are divided into fat and water soluble.

Fat soluble ? need fat in your diet to absorb them and that the receptors are going to be inside the cell. These vitamins are stored and you can run the risk of these vitamins being toxic. (A, D, E, K)

Water soluble ? take them in and pee them out. These are not toxic.

Minerals ? are inorganic and contain no energy. They are not easily destroyed by cooking. However, you can leach the minerals into the water if you are cooking with water and if you discard the water you could be discarding the minerals. 16 essential minerals. They are divided into 2 categories

Trace ? if less than 100 mg a day

Major ? if you need more than 100 mg a day

Water ? acts as a lubricant, transports waste, nutrients and does a lot of regulating throughout the body. (people who do not drink enough will complain about joints hurting and have many complaints)

Energy in food is expressed in calories

Calorie ? the amount of heat it takes to raise 1g of water 1°C.

Kcal ? 1000 calories (the amount of heat it takes to raise 1 liter of water 1°C.

4-9-4 this can be used to estimate the amount of energy in food

This can also help you determine what contributed to your energy intake. (fats, carbs, protein)

KNOW HOW TO ADD THE 4-9-4 and calories.

A lot was done on this in class

4g protein = 4X4=16 Kcal

10g fat = 10X9 = 90 Kcal

HISTORY

Began in 1600 in Europe.

Sydenham is looked at as the starter of nutrition. He put iron fillings in wine for anemic people and some people got better.

Lind ? he claimed to explain scurvie (Vit C deficiency ? reducing agent) a lack of collagen causes the blood cells to break down and cause internal hemorrhages (petichie) and at the 1st visible signs show up around hair follicles. The spots are what Lind noticed. This also causes the teeth to become loose and then begin to cause painful eating. Only primates and guinea pigs cannot make Vit C.

Takaki ?berry berry is what he identified. This is a vit deficiency and is related to B1(cardiovascular is wet berry berry and in alcoholics you find dry berry berry)

Wet ? edema, increased heart rate, CHF,

Dry ? seen in alcoholics and bulimics (this can kill you)

Rubner & Atwater ? established the Kcal scale in 1890

Funk ? coined the word vitamin (vita ? life, amine? the chemicals contain nitrogen to a carbon)

Mccollum and Davis ? fat soluble vit A

Linus paulie ? identified vit c and had been taking 18000 ml/g a day

RDA ? 1943 the Recommend Daily Allowance was founded

Generating Hypothesis pg 18 – 23 (READ THIS)

Correlation ? is NOT cause and effect, but can be related to. (smoking does not cause lung cancer, but is correlated with it)

Ca2+ - 200 diseases because of acidosis

James Barefoot – coral calcium

Increase the Calcium for PMS takes 2 mg

52% of females over 16 have osteoporosis…..everyone needs 1200mg a day

Healthy Diet ? watch what you eat, focus on major food groups,

Variety ? do not eat the same thing every day

Balance ? do not over consume

Moderation ? do not supersize stuff….keep it small

Nutrient density ? comparing the mineral or vitamin content with the amount of energy it provides

It is energy dense if it provides a lot of energy with a small amount of Kcalories.

Energy Density ? comparing the energy content with the weight of the food (foods that are rich in calories but do not weigh much are low energy density)

Low energy density foods do not contribute a lot to calories, but tends to make you satisfied ? one theory that people prapose is that we eat by weight sometimes. So if you eat a lot of low energy heavy foods you can still feel full.

Dietary reference intakes (DRI) ? latest recommendations for nutrition this is constantly being updated and this is a real general term for it

Estimated Average Requirements (EAR) ? intake estimate to meet the needs of 50% of individuals in a certain age and gender group (must find an enzyme to measure for this) (this also takes into account with the stuff that passes through the GI tract.

Recommendend Daily Allowances (RDA) ? this is the intake sufficient to meet the needs of approx 97% of some age and gender group. This is based on a multiple of the EAR.

RDA = EAR X 1.2

Vitamin C is need to prevent scurvies ? 10mg a day

We judge the Vit C intake with segmented neutraphils

19-30 YOA ? 75mg – male & 65mg – female

Adequate intakes (AI) ? if we do not have enough information to establish an EAR then we come up with this ? the value that we come up with is either based on observed or experimental estimate of the amount of a nutrient it takes to maintain some nutritional state. (1200mg of Ca2+ need a day is an AI)

Upper levels (UL) ? maximum level of daily intake that is unlikely to cause adverse reactions in 97-98% of people ( a ceiling at which you want to stay below)

· Zinc and magnesium ? these are only referring to supplements

Daily Values (DV) ? FDA’s generic standards and this is what is expressed on food labels. This is listed as a percentage of the DV on the label. This was to be the simple way to evaluate the food value.

Reference Daily intake (RDI) ? Vitamins and minerals (established in 1968)

Daily Reference Values (DRV) ? proteins and other things that do not have a recommended daily value – helps to evaluate the intake of food for what you should be eating depending on the diet) Average diet is based on 2000 calories.

· Fat ? 30% or less

· Carbs ? 55%

· Sat Fat ? 10% or less

· Cholest ? less than 300 mg or less

· Dietary fiber ? 11.5 grams

· Protein ? 10%

· Sodium ? 2400 mg

· Potassium 3500 mg

Lets say your DV of iron is about 18 mg and you are eating 15% of the DV of iron in your food. So 18 X .15 = 3 mg

Food Guide Pyramid – since 1980’s

Meat, milk, veggie/fruits

1200/1400 kcal/d ? total with 1st four groups

Todays food pyramid

- suggests on what to have in your diet

- doesn’t apply in children

- eat a variety of food

New food guide

9 fruits/veggies

3 grains

3 low fat dairy

Limit sodium to a teaspoon of salt

Less than 10% sat. fat

Less than 300 mg of cholesterol a day

Limit trans fats

Limit added sugar (calorie sweetners)

Recommedations / guidelines

Correct BMI (body weight)

Physically active – 45 – 60 min a day

Eat fruit and grains

Diet low in fat (sat. fat)

Beverages with moderations

Alcohol in moderation (1-2 drinks per day)

Carbohydrates

These are our primary source of energy. They yield 4 kcal/g and are available in blodd glucose, Stored as glycogen in liver and skeletal muscle. (18 hours stored in liver and 30-40 min worth in skeletal muscle) Need about 50-100g a day to stay out of Ketosis

Simple sugars ? mono and disaccharides

Complex sugars ? polysaccharides

Monosaccharide

Glucose ? needed for brain and is main one

Fructose ? converted to glucose mainly, but has some glycogen, lactic acid, fat produced

Galactose ? usually bonds to lactose and can be converted to glucose in the liver and is stored as glycogen

Disaccharides ? 2 mono

Maltose ? 2 glucose molecules

Sucrose ? glucose and fructose (beets, cane sugar, maple syrup)

Lactose ? primarily found in milk and dairy products (glucose and galactose)

Polysaccharides ? these are synthesized from glucose

Starch ? major digestible one and is increased when cooked

Amylose?

Amylopectin ? increases blood glucose faster than amylase (easy to break down)

Glycogen ? similar to amylopectin but easier to break down. This is how animals store them

Dietary fiber ? non-starch amylopeptide (non digestible) all forms come from plants. This remains undigested as it passes through the SI, but some is broken down in LI.

Lignins ? non carbohydrate carb

Carbohydrate digestion ? begins in mouth with the amylase that is in saliva

Pancreatic amylase released into SI and enzymes are also present to break down disaccharides to monosaccharides. Pancreatic amylase is the main enzyme

Absorption ? active absorption allows simple sugars through, fructose is taken up through facilitated diffusion (carrier protein needed, no energy) (facilitated is slower than active)

· fructose is taken through the portal vein to liver (then it can)

o change it to glucose

o store it as glycogen

o turn it to fat

· Glucose is needed for all functions and the brain is 100% dependent on it

o Gluconeogenesis ? the way other nutrients is turned into glucose

o Ketone Bodies ? with low insulin levels there could be an incomplete break down of fatty acids leading to these (keto acidosis can form)

Type I diabetes ? lower blood pH – potassium increased ? this can cause erratic heart beats and can stop beating, breathing rapid due to blowing off CO2.

Dietary Fiber ? supplies bulk ? 20-35 g/day as an adult

· stimulates peristalsis if present, opposite if not

· Diverticula ? protruding part of intestines out of bands (if inflamed…diverticulitis) usually happens in sigmoid colon. About 2/3 over the age of 80 have this. 75% at age 90.

· Hemorrhoids – related to diverticuli (30% over the age of 35 have these) this is a varicose vein truly

· Decrease obesity

· High fiber and cancer of colon ? there is no correlation (more related to genetics)

· Slow glucose absorption with high fiber diets and decreased cholesterol. However, you must drink plenty of water. Otherwise there is a negative effect.

Dental Carries

· tooth decay with high sugar diet

· sugar becomes an acid from the bacteria in the mouth, then eats through the enamel

· plaque is also formed

· Carmel is the worst, or constant sugar

Glycemic index

· this is the blood glucose response to food. What will the food do to your Blood sugar?

· Candies,

· Increase insulin levels and chronic increased insulin levels is correlated with lowering LDLs and Type II diabetes.

Lactose intolerance

· primary ? lack of the enzyme lactase (tends to happen to older people (2/3 in African Americans)

· sssecondary ? during illness usually. (diarrhea, heavy ABiotics)

Sweetners

Nutritive

· sugars mono, disaccharides (sucrose is standard) ? 12 – 48 lbs consumed Per Person /year

· fructose corn syrup (this is the main one now)

· alcohol sugars too (can cause diarrhea)

Alternative

· Saccharin – holds half of the alternative sweetner market

· Aspartame – (equal, nutrasweet) ? protein with amino acids, 200 times sweeter than sugar. Some people have sensitivity to this (seizures, comas, death)

END OF MATERIAL FOR TEST 1

50 questions MC/ TF

Lecture before exam