Science of Human Nutrition
Science of Human Nutrition 23511
Popular in Science of Human Nutrition
Popular in Nutrition and Food Sciences
This 0 page Study Guide was uploaded by Layne Henwood on Monday February 15, 2016. The Study Guide belongs to 23511 at Kent State University taught by Carmen Blakely-Adams in Spring 2016. Since its upload, it has received 207 views. For similar materials see Science of Human Nutrition in Nutrition and Food Sciences at Kent State University.
Reviews for Science of Human Nutrition
Report this Material
What is Karma?
Karma is the currency of StudySoup.
You can buy or earn more Karma at anytime and redeem it for class notes, study guides, flashcards, and more!
Date Created: 02/15/16
STUDY GUIDE FOR NUTR 23511 EXAM 1 Know and Understand the Functions of Food Additives Food additives O Substances added to food that become part of the food or affect the characteristics of the food 0 Applies to substances added intentionally or unintentionally 0 Added to improve shelf life color and texture cooking properties nutrient content etc 0 Sugar 0 Food colorants and preservatives O Linked to hyperactivity impulsiveness and short attention span COOL Rule Helps track down foodborne illnesses A country of origin label must be placed on certain products Means it has origin of where it came from so it can be tracked down anywhere Jelly Bean Rule Manufacturers can39t add nutrients to certain foods then claim they are now quotheathyquot ChooseMyPlateproscons Pros 0 Very easy to understand 0 Divides an average eight and a half in plate into easily identi able sections Fruits vegetables protein grains and dairy on the side Cons Q Does not promote physical activity 0 Does not guard a person from overeating 0 Not geared for diet restrictions ex Due to illness or disease Healthy People 2020 quotHow do we allow people to live longer healthier livesquot Strives to identify nationwide health priorities Overarching goals 0 Attain high quality longer lives free of preventable disease disability injury and premature death 0 Achieve health equity eliminate disparities and improve the health of all groups 0 Create social and physical environments that promote good health for all 0 Promote quality of life healthy development and healthy behaviors across all life stages The Mediterranean Diet Based on diets in Greece and Southern Italy 0 Includes wine with meals 0 Restricts red meats cholesterol and sweets Associated with lower risk of heart disease stroke some cancers and overall mortality Social Determinates of Health Nutrition consumption of food and beverage to provide nourishment necessary for health and growth Poor nutrition 0 Disease obesity malnutrition impaired immunity physical and mental impairment Good nutrition 0 Balance adequate amounts positive to health Health complete physical mental and social well being with absence of disease or weakness Social determinants of health conditions which people are born grow live and work 0 Ex Resources to meet daily needs access to education public safety transportation culture cleanliness or food and drinking water social support languageliteracy and access to healthcare De ciencies not consuming or the body not absorbing what is necessary Excesses consumption of food and beverages that exceeds what is necessary for health and growth Imbalances caused by consumption of a poor diet and or the inability of the body to absorb nutrients Reduce modi able risks 0 Do not smoke alcohol in moderation improve diet physical activity Recommendations 0 Eat nutrient dense foods 0 Increase ber fruits and vegetables 0 Physical activity Nutrition Label Standards All foods with more than one ingredient must have an ingredient fact panel The rst ingredient listed is the most heavy heaviest in weight not based upon calories Beverages containing juice must list the percentage ofjuice in ingredient label Top ve ingredients are the heaviest Q If diabetic or trying to lose weight do not want sugar to be in the top Tells what type of dyes are in the foods 0 Important if consumer is allergic to certain types of dyes National Health amp Nutrition Examination Survey NHANES Nationwide food consumption survey 0 What is the relationship between food and diet Total diet study 0 Looking at pesticides and everything that goes into food Food irradiation Irradiation kills insects bacteria mold and other microorganisms Doe not make food radioactive Process of killing microorganisms not modifying the product Unsaturated fats unsaturated fats liquid at room temp 0 Olive oil canola oil peanut oil etc 0 2 unsaturated fats not good for you Coconut oil needs to be consumed in moderation high in saturated fat Palm kernel oil use to be used in movie theatre popcorn Nutrientdense emptycalorie energydense Nutrient dense 0 Want these in your diet 0 Want these to overweigh the energydense and emptycalorie foods in your diet 0 Fruits vegetables ean meats whole grains Emptycalorie 0 Excess amounts of calories compared to nutrients 0 Pop cookies acoho candy Energydense 0 Lots of calories per weight 0 Can still have vitamins and minerals Diabetes hypertension stroke heart disease Diabetes 0 Disease characterized by abnormal glucose utilization and elevated blood glucose levels 0 Type 1 Type 2 and gestational diabetes Hypertension 0 Or high blood pressure 0 Blood pressure inside blood vessel walls is greater than 14090 mmHg Stroke cerebral vascular accident 0 Occurs when a blood vessel in the brain ruptures or becomes blocked cutting off blood supply to a portion of the brain 0 Associated with quothardening of the arteriesquot Heart disease 0 Leading cause of death Q Can be caused by eating lots of fast foods too much butter or saturated fats etc In ammationChronic In ammation In ammation 0 First response of the body39s immune system to infectious agents toxins or irritants O In ammatory is a normal process 0 Want in ammation 0 Ex Body goes through this process when ghting a fever Chronic in ammation 0 Do not want this 0 Lowgrade in ammation lasting weeks to years 0 Body is not getting better continuously going through the in ammatory process 0 Body can not x what is wrong possibly causing damage to lipids cells and tissues Chronic disease Long lasting disease Can be treated but not always cured Slow developing Ex Heart disease diabetes cancer high blood pressure Phytochemicals Provide color and taste to plants Foods high in this can be high in antioxidants Antioxidants Help to repair damaged cells Chemical substances that preventrepair damage to cells caused by oxidizing agents such as pollutants ozone smoke and reactive oxygen Free radicalsoxidative stress Free radicals 0 Everybody has cancer cells but not all develop Your health has an impact on whether or not they develop Oxidative stress 0 Occurs when cells are exposed to more oxidizing molecules 0 Smoke and pollutants Low sodiumde ne Less than or equal to 140 mg of sodium per serving Low fatde ne Must be 3 grams of fat or less to be considered low fat Health claims Foods with scienti cally agreed upon bene ts for disease prevention can be labeled with a health claim The FDA approves health claims for food products that are not high in fat saturated fat cholesterol or sodium Fruits and vegetables have a relationship with reducing cancer Calcium and vitamin D help with osteoporosis Food securityinsecurityterrorism Security Access to safe food that is nutrient packed Having a suf cient supply of food nsecur y Not having an adequate amount of safe and nutrient packed foods Terrorism Food security includes safety from foods used for bioterrorism Contamination with radioactive particles or microorganisms What are the macronutrients a substance required in relatively large amounts by living organisms in particular Calculate the conversion of lbs to kg or kg to lbsthe conversion factor is 22 Multiply by 22 when going from kg to lbs Divide by 22 when going from lbs to kg Calculate total calories of a meal and percent of calories coming from each nutrient The amount of calories per grams of carbohydrate protein alcohol and fat Carbohydrates 4 calories per gram Protein 4 calories per gram Fat 9 calories per gram Alcohol 7 calories per gram MalnutritionProteinCalorie Malnutrition When the body does not have an adequate amount of nutrients Not always about how you look need to be healthy on the inside Conversion of grams to ounces ounces to grams 1 ounce 28 grams Conversion of lbs to ounces lbs to cups in uid Lbs to ounces 1b 16 ounces Adequate uid intake is Discussed in class that adequate uid consumption is 11 15c per day Most adults need 1115 cups per day More will not hurt yo to an extent People with certain diseases can not consume the daily amount because it can cause death Ex Severe heart failure end stage liver and kidney diseases Trans fats Type of unsaturated fat present in hydrogenated oils shortening margarine pastries and some cooking oils that increases the risk of heart disease 100 OrganicOrganicetc Have no actual regulations on these Saturated Fats Fats that tend to raise blood cholesterol levels and risk for heart disease Solid at room temperature Found primarily in animal products Ex Meat butter cheese Cholesterol Comes from animals GRAS List Generally recognized as safe New additives must be approved by the FDA RDA Recommended dietary analysis Based on age gender and condition Recommended to prevent de ciency diseases What in uences people to eat Culture Acceptable foods Customs Religious beliefs Food symbolism Food preferences Taste smell color texture temperature Heredity Familiarity Practical considerations Food cost Convenience Availability Level of hunger Health status Nutrition knowledge and beliefs Education Experience Health concerns Nutritional value of foods Attitudes and values Dietary Supplements Labeling Not approved by the FDA or undergo testing Any product intended to supplement the diet Multivitamins are usually okay All dietary supplements still have to have a nutrition fact panel May use nutrient and health claims Can not say it will cure you or treat a problem Nonessentialessential nutrients Essential Substances required by the body that the body cannot produce and must be obtained through diet Can get de ciencies through having a lack of essential nutrients in your diet Nonessential Substances required for normal growth and health that the body can manufacture in suf cient amounts from other sources from the diet Do not have to worry about eating them your body can make them Tolerable Upper Intake Levels Estimates the safe upper intake levels Should not take too much of nutrients because body can become toxic AMDRs Acceptable Macronutrient Ranges 4556 Carbohydrates 1035 Protein and 2035 Fat
Are you sure you want to buy this material for
You're already Subscribed!
Looks like you've already subscribed to StudySoup, you won't need to purchase another subscription to get this material. To access this material simply click 'View Full Document'