NFS 043, Week 3 Notes
NFS 043, Week 3 Notes NFS 043
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This 4 page Class Notes was uploaded by Emilly LaFleur on Saturday February 6, 2016. The Class Notes belongs to NFS 043 at University of Vermont taught by Farryl M. Bertmann in Winter 2016. Since its upload, it has received 54 views. For similar materials see Fundamentals of Nutrition in Nutrition and Food Sciences at University of Vermont.
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Date Created: 02/06/16
February 4, 2016 Alcohol + Nutrition U.S.Alcohol Consumption U.S.Average six to ten precent Empty calories SoFAAS: solid fats, alcohols, and added sugars Binge drinking Moderate drinking Heavy Drinking: average of more than two drinks(for men),, ad one (for women) a day Moderation: Two for men, One for women act as a lipid solvent, penetrate membrane > kill all ETOH: Ethanol *euphoria What is a drink? Proof percent of alcohol (in 100 proof > 50% is ETOH) Defining a drink Who should never drink alcohol? Children + adolescents People who cannot restrict drinking to moderate levels Women who are pregnant or have the possibility of being pregnant People who plan to do an activity that requires attention, skill, or coordination People who take medications that may interfere with alcohol Immediate effects ofAlcohol Body gives special attention to alcohol Diffusion through stomach walls Reach brain in one minute Presence of food in stomach Absorption in small intestine Arriving in the Brian Nerves (Inhibitory + Excitatory) Lethal dose (speed + amount consumed) Alcohol arrives in the body Liver processes most of the body’s alcohol Alcohol dehydrogenase (ADH) Alcohol breakdown in the stomach Women vs. Men Excretion in breath + urine Rate of alcohol clearance only time restores sobriety Liver Healthy lover to fatty liver to liver fibrosis CDC: FAS > now supporting no drinking for pregnant women, closer lens of effects to women in general Alcohol’s effects on nutrition All discretionary or ‘empty’calories Fattening power of alcohol Effects on vitamins malnutrition Wernike-Korsakoff syndrome < paralysis, memory loss, etc. February 2, 2016 Lecture - Chapter 3 Digestions,Absorption, and the Immune System Inflammation: Response to injury or irritation Increased white blood cells, redness, heat, pain, swelling Normal + healthy response The Digestive System SWEET SALTY SOUR BITTER Sweet, salty, + fatty foods are all universally desired, can lead to drastic overeating of these substances Aversion to bitterness ‘super-tasters’have strong aversions to foods that are slightly bitter. Digestive Tract > flexible, muscular tube, path (about 26 feet) System’s job is to digest food to it’s components, absorb, + excrete System works at two levels: Mechanical + Chemical Mechanical Mouth (chewing, saliva) > goes down esophagus > stomach/intestines (peristalsis) > Chyme travels through pyloric valve > large intestine > digestion is complete *Peristaltic wave passing down the esophagus + beyond Chemical Digestive juices: salivary glands, stomach, pancreas, liver, + small intestine (enzymes) Mouth: Saliva > starches + fat Saliva > health of teeth Stomach: Hydrochloric acid > protein pH Values of Digestive Juice + other common Fluids Intestine Bile, pancreatic juice, digestive enzymes in wall of intestine, fiber Food combinations + digestion “I am what I eat” 24-48 hours 90% of carbs, fat, + proteins are digested + absorbed Mouth > chew food + mix with Saliva Carbohydrate digestion begins Swallowing (peristaltic waves) Stomach > gastric juices mix with food (unwinds proteins) Chyme Small intestine > bile from liver, pancreas Large intestine mouth> less than one minute stomach > one to two hours small intestine > seven to eight hours colon > twelve to fourteen hours (twenty-four hour process) Absorption: Nutrient molecules transverse intestine lining Water soluble components > BOOD Fat-soluble components > LYMPH Cells of small intestine are selective Folded structure > villi, microvilli Transport > Lymph vessels Products of fat digestion Fat soluble vitamins Blood vessels Products of carbohydrate + protein digestion most vitamins minerals Nourishment of digestive tract GI Tract*** Problems Hiccups, fiber + gas, heartburn (acid juice from stomach shoots up) *anti-acids Gerd: chronic heartburn choking, consumption + diarrhea, hemorrhoids The Excretory System Organs involved in waste removal: lungs, liver, kidneys Kidneys Waste materials are dissolved in water working units (nephrons), urine is stored in bladder ** Eating in intervals of four to six hours Major storage sites (limited) Liver - carbohydrates (Glycogen) Muscles - carbohydrates (Glycogen) (unlimited) Fat cells - fat + fat-related substance, variations in nutrient stores
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