Nursing 230 (NUTRITION)
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- AIM ??
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AIM for fitness
-aim for a healthy weight
-be hysically active everyday - Danger Zone
- 40-140F
- CHO DIGESTION
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-Monosacc's are the only form of carbs that are able to be absorbed.
-Most carb digstion occurs in the small intestine where panreatic aylase continues to break down starch
-Chemical digestion occurs as food mixes with digestive enzymes secretd by the pancreas and the small intestine - Metabolism
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-after eating, blood glucose level rises causing the pancreas to secrete insulin which moves glucose into cells
-insulin and glucagons ae the major hormones responsible for regulation o blood glucose levels - Absorption
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-actual movement of substance across the mucosal membrane
-glucose, fructoe, and galactose are absorbed thru the intestinal mucosa cells and travel to the liver by the hepatic portal vein - Glucose Functions
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-6 Carbon molecule breaks into two 3 Carbon (PYRUVATE) to yield energy in the form of ATP. This is [GLYCOLYSIS]
-Acetate (2 Carbon) continues thru complex reactions such as the Kreb's Cycle and E-Transport Chain
-Goal: to produce energy, CO2, and H2O
-All digested CHO is 4cal/g
-Glucose is the body's preferred fuel b/c CHO does not leave an end product to be exceted (protein and fat do) - PROTEIN FUNCTIONS
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-if adequate glucose is not avaiable, body uses dietary protein fo energy
-Adequate CHO intake spare protein from being used
-To efficiently burn fat for energy, glucose is needed w/our adequate glucose, ketone can form
-After energy needs are met, excess glucose can be converted to glycogen, usedto make nonessential amino acids, or coverted to fat and stored
1 protein= 1 g =4 kCl
Made of: C, H, O, N
15-20% of cals should be protein - DRV
-
Daily Referrance Value
-recommended daily intake for macronutrients: choleserol, Na, and K - Garlic
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Herbal Supplement
-promote overall health
-Does prevent blood clots, arteriosclerosis, and lowers cholesterol - Build
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Build a healthy Base
-let pyramid guid choices
-Choose variety of whole grains daily
-variety of fruits and veggies daily
-keep foods safe - Required on Food Label
- Calories, Cals from fat, saturated fat, total fat, dietary fibers, protein, sugars, total CHO, sodium, cholesterol, and RDI (% of Vitamin A and C, iron, an Ca)
- Serving Size of Milk Products
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1 cup- milk/yogurt
1 slice cheese
1/2 cup ice cream - Serving Sizes of Grains
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1 slice of bread
1/2 cup of rice/pasta
1 cup cereal - Serving Size for Meat and Protein
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3oz meat (deck of cards)
1 tablespoon peanut butter
1 egg
1/3 cup dried beans - Serving Sizes of Fruits and veggies
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1 medium fresh
3/4 cup juice
1/2 canned,cooked,chopped
1 cup leafy (salad)
1/4 cup dried
7 baby carrots
15 grapes - Serving Size of Fats and Sweet
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1 tablespoon oil/dressing
2 small cookies
2x2 peice of cake - Colon (Large Intestine)
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-major absorption site for WATER
-Unabsorbed material collect here
-Bacteria ferment remaining undigested food residue until secretion - Meat and Poultry Safety
- 165 F
- AI
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Adequate Intake
-due to lack of sufficient RDA data - Variety
- Not one food contains all nutrients
- GLUCOSE
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(Dextrose)
[Monosaccharides]
-found naturally in fruits, veggies, honey,and corn syrup
-maily created by body (by starch and digestion)
-Dextrose is in the form given intravenously - FRUCTOSE
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("fruit sugar")
[Monosaccharides]
-Found naturally in fruit, honey, and added to many fruits
-Crystalline Fructose (granulated): is commercially made from CORNSTARCH
-HFCS(high-fructose cornsyrup): made commercially by DEXTROSE
-used in soft drinks, fruit drinks, and baked goods
*Causes GI distress if present in large amounts in the intestines - GALACTOSE
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[Monosaccharides]
-Not in appreciable amounts in food
-significantly combines with Glucose to form disaccharides Lactose - Refined Fibers
- Protein, fiber, niacin, vitamin B6, panmotentic acid, starch, selenium
- Moderation
- All foods can fit
- DV
-
Daily Value %
based on 2000 cal diet and RDI and DRI - Balance
- breads, grains, cereals make up major bottom half of pyramid
- Maltose
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[Disaccharide]
-2 glucose molecules joined
-Not naturally found in foods
-aids starch digestion - Sucrose
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("table sugar")
[Disaccharide]
-Fructose+Glucose
-Sweeter than Glucose
-not as sweet as Fructose - Reheating Safety
- 165 F
- EAR
-
Estimated Average Requirement
-requirement for health of half of healthy people - Soluble Fibers
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[Polysaccharides]
-Gums, pectins, some hemicellulose, and mucilages
-dissolve to gummy, viscous texture
-slow gastric emptying and movement of chyme through intestines
-Delay absorption of glucose in small intestine
-lowers elevated blood cholesterol
-fruits, oats, barley, and legumes
-Human digestive track lacks enzymes to digest fibers - Insoluble Fibers
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[Polysaccharides]
-Includes Cellulose, many Hemicellulose, and Lignins
-Texture to food plants
-Increase Fecal Weight
-Transit time through intestines
-Prevent or release constipation - Fibers
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[Polysaccharides]
-insoluble and soluble
-"roughage" or "residue"
-Structure in plants
-cannot be broken down to monosaccharides
-indigestible - Glycogen
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[Polysaccharide]
-formed furing cell metabolism
-excess stored in liver and muscles
-liver glycogen breaks down and releases glucose into bloodstream between meals to maintain normal levels
-muscles do not share their supply
-no dietary source of glycogen - Starch
-
[Polysaccharide]
-Storage form of glucose in plants
-1000's of glucoses joined
-Found only in plant oods
-In grains, legume, and starchy veggies
-As fruit ripens starch converts to sugar
-As veggies ripen sugar converts to starch - Food Guide Pyramid
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Variety
Balance
Moderation - Stomach
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-churning, mixing, and acid turns food to semi-liquid paste [CHYME]
-acidic surroundng activates gastric enzymes to kill most food bacteria and promote absorptionof Ca+ and iron
-Liquid leaves stomach faster than solids, CHO faster than protein, and protein faster than fat
-usually 1-4 hrs, 6 hrs after high fat meal - DRI
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Daily Referrance Intake
-requirement of nutriens for optimal health and prevention of diseases - Status Foods
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-expensive
-rare
-special occasions - RDA
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Recommended Dietary Allowance
*For Healthy People Only*
Required nutrients to prevent chronic disease - Protective Foods
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-give seasoning or flavor
-Rich in nutrients (veggies, nuts, legumes) - Staple Foods
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-inexpensive
-bland
-easy to prepare
-foundation of diet (bottom of pyramid) - Fat Portion of Diet
- 30% of diet
- Choose
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Choose Sensibly
-Diet low in saturated fat and cholesterol and moderation total fats
-Choose beverages and food to moderate sugar intake
-Choose and prepare foods with less salt
-Alcohol in moderation - Lactose
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("milk sugar")
[Disaccharide]
-natural in milk
-Glucose+Galactose
-Used as additive in many foods and drugs
-Inhances Ca+ and absorption
-promotes bacteria that produces vitamin K
-not sweet - Ginseng
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Herbal Supplement
-increase mental allertness and improve energy
-*A stimulant
-*Must be used carefully - Echinacea
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Herbal Supplement
-prevent flu's and cold's
-help relieve symptoms caused by bacteria viruses - St. John Wort
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Herbal Supplement
-Depression
-still in study - Polysaccharides
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Complex Carbohydrates
-starch, glycogen, and fiber
-not sweet b/c chains are too big for taste buds - Esophagus
-
-food is directed here by closure of the epiglottis
-no digestion or absorption occurs here - Complex Carbohydrates
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Polysaccharides ("starches")
-glycogen
-starch
-fiber - Simple Carbohydrates
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("sugars")
-Monosaccharides
-Disaccharides - Monosaccharides
-
[simple carbs]
(C6H12O6)
-6 Carbon
-12 Hydrogen
-6 Oxygen - Disaccharide
-
[simple carbs]
("double sugars")
-composed of 2 monosaccharides one of which is glucose
-disaccharides are digesed into a monosaccharide prior to absorption - UL
-
Tolerable Upper Intake Level
-highest risk of daily nutrients intake that poses no risk
-not recommended level of intake - Ginko Biloba
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Herbal Supplement
-improve circulation and dementia
-*Does improve cirulation and may reduce dizziness and headaches - Mouth
-
-saliva moistens for chewing, swallowing, and digestion
-salivary amylase begins breakdown of starch to maltose
-starch travels through GI tract by [PERISTALSIS] - Digestion and Absorption
- Mouth --> Esophagus --> Stomach --> Small intenstine --> Large intestine
- Carbohydrates
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1g CHO = 4 kCals
50-60% of diet should be Carbs - Fiber Intake
-
-Daily recommended: 20-35g
-eat variety plant foods
-(2-3)+ whole grains daily
-(5)+ fruits and veggies daily
-(2-3) legumes /week
-cereal with (5)+ fibers/serving
ex) raisin bran - Small Intestine
-
-Duodenum, Jejunum, Ileum
-Chyme mixes with bile and pancreatic enzymes finish digestion (in Duodenum)
-Most nutrients absorbed in small intestine
-Lining of Small Intestine has 100's of folds covered by villi and microvilli (surface area)
-microvlli form brush border with digestive enzymes that complete digestion, and cells absorb nutrients