Term
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Definition
| The science of food, the nutrients, and the substances therein, their action, interaction, and balance in relation to health and disease, and the process by which the [human] organisms ingests, digests, absorbs, transports, utilizies, and excretes food |
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| • Heart disease, cancer, and stroke are the top 3 leading causes of death, and these are nutrition related. (Diabetes also is on there) |
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Definition
| Why is nutrition important? |
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Definition
**must be consumed in diet
• When omitted from the diet there is a decline in biological function
• If the nutrient is restored to the diet, prior to permanent damage, biological function will resume
• The specific biological function of a nutrient within the body must be identified
o Ex: not eating vitamin C will cause scurvy (citrus, potatoes) |
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Term
• Provide energy (sports, class, etc)
• Build, maintain, and repair tissue
• Regulate body processes |
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Definition
| what is teh purpose of nutrients? |
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Term
| carbs (CHO), lipids (fats/oils), proteins, vitamins, minerals, and water |
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Definition
| What are the six classes of nutrients? |
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Definition
**essential non-nutrient
necessary for proper transport/excretion for waste in the body
o constipation/toxicity if not enough of this
o it’s chemical structure is a carb, but the way it is structured, we cannot digest it or break it down. |
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Definition
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Definition
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| carbon, hydrogen, oxygen, and nitrogen |
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Definition
| elements found in proteins |
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Definition
| elements found in carbs and lipids |
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Definition
| chemical form for monosaccharide |
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Definition
| compounds that must contain carbon |
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Definition
| compounds that contain no carbon (mg, iron) ex: minerals |
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Definition
• The body’s transportation System
o Nutrients—energy source for CNS
o Wastes
o Regulators
o oxygen |
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Definition
| • Results from application of the scientific method and can withstand replication and peer review |
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Term
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Definition
• “the promotion FOR PROFIT of special goods, products, processes, or appliances with false or misleading health or therapeutic claims.
o Ex: drink this shake, lose 10 pounds over weekend
***consequences: delay or prevent medical care, loss of money |
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Definition
| • “unreasonable or exaggerated beliefs that foods or supplements or their components may cure disease, convey special health benefits, or offer quick weight loss.” |
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Definition
| where people get the biggest source of nutrition information |
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Term
• claims sound too good to be true
• quick fix
• warnings of danger about a single product
• lists of “good” and “bad” foods (We can eat all of it….we just can’t eat some of it ALL the time, bc it’s not very unhealthy)
• refute statements of reliable |
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Definition
| What are the 10 Red Flags of Junk Science? |
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Term
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Definition
type of proof
o Personal stories
• Are they convincing? Is there any scientific evidence? |
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Term
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Definition
type of proof
o Frequency and distribution of diseases in populations
• Involves People in the real world, hard to control
• Ex: males over 6 ft tall have more knee trouble
**two types: case control and cohort |
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Term
| case control (type of epidemiolgic study) |
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Definition
match study group with a healthy group (control who is in study)
? look for factors that differ and could cause disease
? ex: same intervention tested on 2 groups—one group has diabetes, one is healthy |
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Term
| cohort (type of epidemiologic study) |
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Definition
follow people over a period of time to see who develops the disease and who doesn’t
? ask questions about habits, exposures, and intakes
? ex: males over 6 ft tall—see who develops knee problems |
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Term
o Tightly controlled
o May not reflect daily life |
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Definition
| problems with Test tube or animal experiments (basic research) |
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Term
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Definition
• People agree to follow a specific regimen
o Experimental group: receives treatment
o Control group: receives placebo
• Controlled setting, but….
• You cant generalize the results
o Ex: if you do a study with rats, and you find that high fat diets give you more energy….you have to wait to test that on humans before you generalize the results |
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Definition
| type of control: participants do not know what treatment they are receiving |
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Definition
| type of control; netiher participants nor researchers know the treatment given or received (neither group knows who received placebos/supplements) |
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Term
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Definition
• Energy—provide 4kcal for every gram we consume
• Main fuel source for many cells, ****They are the only source for brain and Central Nervous system |
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Term
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Definition
building blocks of carbohydrates
**ex: glucose, fructose, galactose
**it's a simple sugar |
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Term
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Definition
monosaccharide + monosaccharide
**ex: sucrose (table sugar), lactose (milk sugar), and maltose
*** it's a simple sugar |
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Term
| simple sugars, complex sugars, and fiber |
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Definition
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Term
| monosaccharides, disaccharides |
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Definition
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Definition
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Term
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Definition
a carb made of multipel units of glucose attached togehter in a form the body can digest; also known as complex carbohydrate.
**found in plants
amylopectin--the more places it branches off, the more places we can break it down |
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Term
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Definition
a carb made of multiple units of glucose with a highly branched structure, sometimes known as animal starch. it's the storage form of glucose in humans and is synthesized (and stored in very small quantities) in the liver and muscles
***we use this up very quickly when we exercise |
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Term
| primary sugar in diet is sucrose (disaccharide, a table sugar), and it is made up of glucose and fructose (which are monosaccharides) |
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Definition
| primary sugar in the diet and what is it made of |
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Term
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Definition
(the essential non-nutrient: we don’t digest it, only consume it. It aids in transport, excretion of waste)
***substances in plant food that are not digested by the processes that take place in the stomach or smnall intestine. These add bulk to feces.
**two types: soluble and insoluble |
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Term
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Definition
| fibers naturally found in foods |
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Term
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Definition
**fibers that either dissolve or swell when put into water, readily fermented by baceteria, found in salad dressings, jams, jellies, etc
****like a cotton ball in water (it may change its shape slightly, but if I left it there until Weds, there will still be a glob of cotton left in there…it won’t dissolve completely)
• Pectins
• Gums
***gums and pectins are from in and around plants cells |
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Term
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Definition
| ***fiber that doesn't readily dissolve in water and is not easily metabolized by intestinal bacteria |
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Term
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Definition
| a digestible branched chain type of starch composed of glucose units; a type of starch |
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Definition
process by which plants use energy from the sun to synthesize energy-yielding energy
***6 molecules of carbon dioxide combine with 6 molecules of water to form one molecule of glucose |
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Term
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Definition
| glucose bonded to glucose |
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Term
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Definition
o the major monosaccharide in the body
o also known as dextrose
o when circulating in the blood, it may be called “Blood sugar”
o derived from breakdown of starches and sucrose (table sugar)
o source of fuel for the body cells |
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Term
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Definition
o Also called fruit sugar as it is found in fruit
o Most common source in the diet is high fructose corn syrup (soda, baked goods, etc)
o Bonds with glucose to form sucrose (table sugar) |
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Term
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Definition
o Almost same structure as glucose
o Not found in large quantities in the food supply
o Most commonly found bonded to glucose to form lactose (milk sugar)
o C6H1206, six carbon monosaccharide that usually exists in a ring form |
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Term
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Definition
• form when two monosaccharides (bldg blocks) are bonded together
• all contain glucose
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Definition
made of glucose +fructose
o Table sugar
o Found in sugarcane, sugar beets, honey, and maple sugar.
o Only plants produce sucrose |
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Term
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Definition
made of glucose + galactose
o Milk sugar, formed mainly in milk products
o Some people are lactose intolerant and drink Lactaid, some people are able to slowly integrate lactose into their diet |
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Definition
made of glucose + glucose
o Malt sugar
o Found in beer and alcoholic beverages |
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Term
| all disaccharides have to have glucose |
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Definition
| What must a disaccharide have? |
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Term
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Definition
many sugar units bonded together (up to 1000 or more)
• also known as starches or complex carbohydrates
• these are good for us because they take a long time to break down since there are many units bonded together.
o this gives us energy for a longer period of time
• amylose—straight chain of glucose
• amylopectin—glucose chains from plants |
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Term
glycogen, fiber
**ex: amylose, amylopectin |
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Definition
| types of polysaccharides (aka complex sugars) |
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Term
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Definition
| straight chain of starch composed of glucose units (straight chain of glucose) |
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Term
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Definition
| branched glucose chain from plants (a digestible branched chain type of starch composed of glucose units) |
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Term
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Definition
***Type of polysaccharide (complex sugar)
this is how we want to store glucose in our body…it’s very complex. We don’t store a lot of it, but it’s there. Very important for endurance athletes
• NOT present in the diet
• made by the liver and the muscles
• used during exercise when the fuel is needed
• Branched chain structure aids in breakdown to increase its availability for energy (the more branches, the longer it takes to break down)
• If animals store this as a source of carbohydrates, then why are animal proteins NOT a good source of carbohydrates
o The animal uses it while it’s living, and then it breaks down after they die. |
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Term
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Definition
| types of polysaccharides (aka complex carbs or starch) |
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Definition
• Differs from starch as the individual units cannot be digested because of how they are bonded together
o Prevents constipation
o Aids in the prevention of diverticulosis and diverticulitis |
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Definition
o All contribute to the structural integrity of the plant
• For example, the woody fibers in broccoli are partly lignin (the longer it grows, the woodier it gets and loses its flavor)
• Not easily dissolved in water or metabolized by intestinal bacteria
• Types:
? Cellulose
? Hemicellulose
? Lignin (a non carbohydrate)
o Ex: Whole grains:
• Good sources of fiber
• Contain the bran layer or outer covering of the grain
• Bran is rich in hemicellulose and lignin
• Whole grain cereals (oatmeal, total, etc) has a lot of fiber |
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Term
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Definition
• Found in and around plant cells
• Soluble fiber can be fermented by bacteria in the large intestine
• Found in food stuffs such as salad dressing, frozen desserts, jams, and jellies
• Types:
? pectin
? gums
? mucilages |
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Term
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Definition
• Pouches (diverticula) on the large intestine wall exist
• Fiber prevents these pouches from forming |
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Definition
• Food accumulates in the pouches and becomes inflamed
• Inflammation is caused by acid produced by bacteria within the pouches
• Like a GARDEN HOSE--Food may get stuck in pockets, and the opening gets pinched off and the food gets stuck there |
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Term
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Definition
o Provide very few or no calories
o Splenda: 600x sweeter than sucrose
o Neotame: 7000 to 13000x sweeter than sucrose |
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Term
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Definition
| sweetners that provide calories to teh body |
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Term
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Definition
| What is the only nutrient that will begin the digestion process in the mouth? |
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Term
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Definition
| the only enzyme that is secreted in teh mouth, aids in teh digestion of carbohydrates |
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Term
| glucose and galactose...they are pumped into the absorptive cells along with the sodium. |
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Definition
| Which sugars utilize (undergo) active absorption? |
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Term
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Definition
| process that requires a specific carrier and energy input in orderfor the subnstance to be taken up by the absorptive cells in the small intestine; galactose and glucose under go this. |
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Term
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Definition
| this sugar is taken up by the absorptive cells via facilitated absorption |
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Term
| to provide energy for the body |
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Definition
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Term
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Definition
• CHO “spares” protein from being used as energy (when a diet supplies enough digestible carbs to prevent breakdown of proteins for energy needs)
• Need a minimum of 100g/day CHO for maximum protein sparing (400 calories) |
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Term
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Definition
| products of incomplete breakdown of fat containing 3 or 4 carbons, these are used by brain as energy during starvation (BUT THEY ARE SUPPOSED TO BE USING CARBS) |
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Term
| 45-65% of calories, 130 g for adults |
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Definition
| what is reccommended daily intake for carbs? |
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Term
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Definition
hormone produced by the pancreas which attaches to cells, pulls glucose from bloodstream into the cells and uses it as energy and
***also increases synthesis of glycogen….this decreases blood glucose
**also increases teh movemment of glucose from the bloodstream into body cells |
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Term
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Definition
o 5-10% of all cases
o often begins in late childhood but can occur at any age
o cause: pancreas does not produce adequate insulin
• often an autoimmune disorder
o treated with insulin therapy (shots or pumps) |
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Term
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Definition
o Traditional onset after age 40
• Now more cases in young people
o Cause:
• Genetic disposition
• Overweight and obesity
• Sedentary lifestyle
• Ethnicity
o Treated with diet and lifestyle modification, insulin, medication |
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Term
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Definition
| low blood glucose, below 40 to 50 mg per 100 ml of blood |
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Term
| 70-100 mg per 100 ml, maybe up to 120 |
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Definition
| average blood glucose level |
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Term
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Definition
| when your insulin releases later...so you eat, insulin in the blood declines, and blood glucose rises. they peak at about 260 mg an hour after a meal...non diabetics peak at 150 mg about 1/2 hr after a meal |
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Term
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Definition
• Maintenance and Regulation
o Blood clotting
o Fluid balance
o Vision
o Cell repair
• Building Lean muscle mass
• Builiding enzymes
• Hormones (some)
• Antibodies
• Nutrient transport (lipoproteins)
• Energy—provides 4 kcal/gram |
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Term
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Definition
• Building blocks of proteins (22 in all…half are essential, half non)
• Carbon, hydrogen, oxygen, and nitrogen
o TEST QUESTION: Different from carbs and lipids because it has NITROGEN!
• these are bonded together by peptide bonds |
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Term
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Definition
o 9 amino acids
o MUST be consume in the diet
o Cannot be formed in the body or cannot be formed quickly enough to meet needs |
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Term
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Definition
| 11 amino acids, CAN be produced in the diet |
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Term
| complete (high quality) proteins |
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Definition
| o Proteins that contain all 9 essential amino acids |
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Term
| incomplete (lower quality) proteins |
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Definition
| o Proteins that lack one or more of the essential amino acids |
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Term
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Definition
• The essential amino acid in lowest concentration in a food or diet relative to needs
o Ex: if you need even amt of green, red, and yellow blocks to build a structure, but if you run out of green, you can’t build it |
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Term
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Definition
• Two protein sources that make up for each other’s inadequate supply of essential amino acids
o By consuming the two foods together, you receive all of the essential amino acids
o Eat them together or Within 3-4 hours of eachother
• Ex: red beans and rice, green beans and almonds, corn tortillas and beans, green peas and sunflower seeds, peanuts/rice/black-eyed peas) |
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Term
• Meat, poultry, fish
• Dried beans
• Eggs
• Nuts
• Milk, yogurt, cheese |
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Definition
| Waht are some food sources of protein? |
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Term
| IN THE STOMACH....proteins are first broekn down by stomach acid, then pepsin (a major enzyme for digesting proteins) |
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Definition
| Where does digestion of protein begin? |
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Term
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Definition
o Usually seen in young children, 3rd world
o Moderate calorie deficit, but severe protein deficit
o Symptoms:
• Infections
• Edema (especially around abdomen)
? This is retention of water
• Poor growth
• Weakness
? We don’t have muscle mass, strength |
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Term
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Definition
o Seen also in adults and children
o Severe calorie and protein deficiency
o “matchstick” limbs
o little or no fat stores
o little muscle mass
o poor strength
o death from infection common (no enzymes or antibodies to fight infection) |
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Term
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Definition
• Energy—provide 9kcal per gram (more than 2x as many as carbs)
• Insulation
• Cell structure (also inside of cells)
• Fat-soluble vitamin transport
• Satiety and sensory value
o If we consume a diet that is richer in fat, we feel fuller and more satisfied |
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Term
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Definition
• Simplest form of lipid
• Chemically it is made of:
o A long chain of carbons
o Surrounded by hydrogens
o An acid group at the alpha end
o A methyl group at the omega end
***types: saturated, unsaturated |
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Term
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Definition
| o when All carbons atoms are joined by single bonds (C—C) |
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Term
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Definition
o when one (mono) or more (poly) of the carbon atoms are joined by a double bond (C=C)
o Most are in the cis form
• Cis form causes backbone of molecule to bend (of an oleic acid) |
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Term
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Definition
o Process in which hydrogen atoms are added back to unsaturated fatty acids (becomes semi-solid state)
o The process increases the solidity of a fat/oil and the shelf life of the product (es: salad dressing, margarine)
o Results in the production of trans fatty acids
• In elaidic acid
**health implication |
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Term
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Definition
o FA that must be consumed in the diet
o Bc they cannot be formed within the body
o A) linoleic acid (omega-6)
o B) linolenic (omega-3)
• ***KNOW THESE |
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Term
| linoleic acid (omega-6), linolenic (omega-3) |
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Definition
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Term
| fatty acids, triglycerides, sterols, phospholipids |
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Definition
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Term
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Definition
• 90-95% of all lipids in this form
• composed of 3 fatty acids attached to a glycerol “backbone”
o glycerol is an alcohol
• Majority are in unsaturated form?
• most common form of lipid in the diet
• found in fats and oils
• Form used to transport fatty acids through the body
o Fatty acids can also be attached to protein
***used for energy storage, insulation, and transportation of fat soluble vitamins |
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Term
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Definition
•type of lipid
many types
• a multi-ring (steroid) structure with a hydroxyl group (-OH) |
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Term
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Definition
**type of fatty acid
• many types
• consists of phosphorous, fatty acids, and a nitrogen containing base
• essential within every cell
• our focus for this class will be on lecithin |
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Term
| animal fats, (palm and coconut oils also are examples of unsaturated fats from plants) |
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Definition
| what are the primary source of saturated fats in north american diet? |
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Term
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Definition
• Found in wheat germ, peanuts, egg yolk, soy beans, and organ meats
• Lecithin is found in egg yolk
• Used as an emulsifier |
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Term
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Definition
o A compound which can suspend oil in water by isolating the fat
o Ex: used in salad dressing
**ex: lecithin |
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Term
| cholesterol (type of sterol) |
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Definition
• Found only in animal foods
• Main dietary source is meat and whole milk
• also manufactured within the body
• Fiber can bind to this and remove it from the body |
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Term
| water, starch derivatives, fiber/gum fibers, engineered fats and related products |
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Definition
| types of fat replacements |
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Term
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Definition
type of fat replacement,
o Bind water
o Replaces some of the “mouth feel” |
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Term
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Definition
| type of fat replacement, o Thickens the product and adds body |
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Term
| engineered fats and related products |
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Definition
type of fat
o Bonding fatty acids to another chemical substance which cannot be digested
o Ex: Olestra |
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Term
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Definition
| secreted by the stomach, breaks down lipids. Pancreas also releases this |
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Term
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Definition
o Produced in the liver
o Stored in the gallbladder
o Emulsifies the lipids in digestive fluids, aids in fat digestion and absorption |
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Term
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Definition
| o Absorbed directly into the portal vein and then to the liver; type of fatty acid |
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Term
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Definition
o Absorbed via chylomicrons into lymphatic system, then later dumped into blood circulation near the heart; type of fatty acid
• |
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Term
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Definition
• Lipoproteins made of dietary fats surrounded by a shell of cholesterol, phospholipids, and protein
o Hides fat in shell so it can be transported via the circulatory system (ex: coating of chocolate milk balls, inside are tryglycerides) |
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Term
| low density lipoproteins, LDL |
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Definition
)….”bad cholesterol”
• Denser than chylomicrons or VLDL due to less TG (fatty acids are less dense)
• Primary function is to carry cholesterol to the tissues (“bad cholesterol”)
***it's products are cholesterol and proteins, these aid in cell growth and development
o If they circulate the cholesterol too long, it raises our risk for heart disease
• these particles are collected in the liver by specific receptors and broken down |
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Term
| high density lipoproteins (HDL) |
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Definition
•good cholesterol, scavengers
**The beneficial participant in lipid transport
• Job is to pick up pieces and transport them to liver, trying to rid the body of waste products
• Greater proportion of protein compared to other lipoproteins
o The greater ur number of this is, the more reduced risk you have of developing heart disease
• produced in the liver and intestine |
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Term
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Definition
| a build up of fatty material (plaque) in the arteries, including those surrounding the heart) |
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Term
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Definition
carbon bond is straight rather than being bent or at an angle
o this is important bc it Takes up more space, resembles a saturated fat even though it is unsaturated
o Increases LDL
o Lowers HDL |
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Term
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Definition
| person who consumes only plant foods |
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Term
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Definition
| consumes plant and dairy products |
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Term
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Definition
| consumes plant, dairy, and eggs |
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Term
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Definition
| consumes plant, dairy, and fish |
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Term
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Definition
o Two foods products consumed together to ensure all essential amino acids are present
• Should be consumed at least in the same day, if not in the same meal or within a few hours
o Legumes (lacking methionine) and cereals (lacking lysine)
• Ex: rice and beans |
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Term
| riboflavin, vitamin D, B12, iron, zinc, iodide, calcium |
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Definition
| What are the micronutrients of concern? |
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