New User Special Price Expires in

Let's log you in.

Sign in with Facebook


Don't have a StudySoup account? Create one here!


Create a StudySoup account

Be part of our community, it's free to join!

Sign up with Facebook


Create your account
By creating an account you agree to StudySoup's terms and conditions and privacy policy

Already have a StudySoup account? Login here

Nutrition Week 2 Notes (revised)

by: Carrie Lanphear

Nutrition Week 2 Notes (revised) NFS 043

Marketplace > University of Vermont > Nutrition and Food Sciences > NFS 043 > Nutrition Week 2 Notes revised
Carrie Lanphear

Preview These Notes for FREE

Get a free preview of these Notes, just enter your email below.

Unlock Preview
Unlock Preview

Preview these materials now for free

Why put in your email? Get access to more of this material and other relevant free materials for your school

View Preview

About this Document

I think I messed up the upload on the last set- here is week 2 notes!
Fundamentals of Nutrition
Farryl M. Bertmann
Class Notes
25 ?




Popular in Fundamentals of Nutrition

Popular in Nutrition and Food Sciences

This 11 page Class Notes was uploaded by Carrie Lanphear on Sunday February 7, 2016. The Class Notes belongs to NFS 043 at University of Vermont taught by Farryl M. Bertmann in Spring 2016. Since its upload, it has received 23 views. For similar materials see Fundamentals of Nutrition in Nutrition and Food Sciences at University of Vermont.

Similar to NFS 043 at UVM

Popular in Nutrition and Food Sciences


Reviews for Nutrition Week 2 Notes (revised)


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: 02/07/16
1/28/16 Key Consumer Messages  Choose lean or low fat meat and poultry  Seafood which is rich in omega 3 fatty acids  Limit processed meats like ham, cold cuts, hot dogs Oils  Choose oils that are high in monounsaturated or polyunsaturated fats, and low in saturated fats  Fats are liquid at room temp  Come from plants and fish, not a food group, has essential nutrients  Avacadoooooooos  Coconut oil, palm kernel oil are high in saturated fats- considered a solid fat  Solid fats- solid at room temp o Butter o Beef fat o Chicken fat o Lard o Shortening o Hydrogenated oils Empty Calories  What are empty calories? –discretionary calories 10% of daily calories  SoFAS: things like cakes, donuts, energy drinks, pizza, icecream  Add calories to the food but little to no nutrients “empty calories”  Small amounts are ok o Solid fats o Added sugars o Alcohol  Key consumer messages o Enjoy your food, but eat less o Avoid oversized portions o Drink water instead of sugary drinks Choosing nutrient-dense foods  Nutrient density  Solid fats- naturally occurring fats  Added sugars Concept of discretionary calories  Discretionary calorie allowance- amount of calories It takes to supply energy for the day, extra calorie intake is up to the person and considered discretionary calories o Weight maintenance v.s. nutrient supplies  Sources  Nutrient-dense foods Dietary Guidelines for Americans 2015- Physical activity guidelines  6-17 yr olds: 60 minutes a day or more o muscle strengthening 3 days a week o bone strengthening activity 3 days a week  18-64 yr olds: at least 150 minutes a week o some is better than none o substantial health benefits: 150 at least o moderate and vigorous intensity 75 minutes o should increase aerobic activity for 300 minutes a week  65 and older: as physically active as their abilities o should follow adult guidelines o do activities that help with balance Diet Planning Application  USDA MyPlate o Amounts needed from each food group o Healthful diet for given number of calories Controlling Portion Sizes at Home and Away  Portion sizes may be difficult to judge  U.S. trend o Larger portion sizes o More fat, salt, and sugar o David Kessler- what causes over eating 85% of people that crave food that you signal a release of dopamine that makes you excited to eat. If you stop yourself then you go into chemical withdraw.  Portion sizes o Baked potato- size of a computer mouse o Pasta- baseball o Waffle- CD o Bagel- hockey puck o Cheese- 4 dice o Chicken- deck of cards  You feel full when you have protein o Veggies- baseball o Peanut butter- golf ball o Rice- light bulb o Oil- poker chip Exchange Systems  Useful for almost everyone  Estimates values for whole groups of foods  Focus on energy yielding nutrients Food Labels  Requirements o Common or usual name o Manufacturer, packer, or distributer contact info o Net contents o Nutrition contents o Ingredients  Descending order by weigh o Essential warnings Percentages of Daily Values  % daily value’s is based on 2,000 calorie diet  two types of daily values o some are intake goals to strive for o some constitute healthy daily maximums  daily values greatest use o comparing foods Claims on Food Labels  Nutrient claims o Food must meet specified criteria o Examples  “low” in a nutrient  “good source” of a nutrient  “high” in a nutrient o Structure/function claims  Requires no prior approval  Notification of FDA sufficient  Required label disclaimer  States that the FDA has not evaluated the claim and that the product is not intended to diagnose, treat, cure, or prevent any disease Examples of possible structure/function claims for dairy products  The vitamin A in milk helps promote normal vision  The vitamin B12 helps maintain the body’s red blood cells  The calcium and phosphorous in yogurt helps build strong bones Phytochemicals  Nonnutrient components of plants  Emerging as potential regulators of health o Antioxidants o Regulate protein synthesis o Mimic hormones  Blueberries- antioxidants  Chocolate- flavonoids and antioxidants  Flaxseed- lignans and phytoestrogens- too much of it can lead to excessive digestion issues  Garlic- antioxidant organsulfur compounds 2/2 Phytochemicals  Soybeans and soy products o Chronic diseases o Rich source of phyto-estrogens o Moderate intake suggested o Downsides  Interferences with estrogen receptors in excess  Can speed up division of breast cancer cells  Tomatoes o Antioxidant lycopene  The availability of lycopene goes up as it’s cooked  a tomato sauce or a baked tomato  Green tea o Die less often from stroke when you drink green tea o Improvement of cardiovascular systems  Grape Juice and red win o Flavenoide o Less cardiovascular disease  Yogurt o Lacks phytochemicals o Probiotics in digestive track- reduces disease of colon cancers  Turmeric o Reduces inflammation and reduces replication of cancer cells Ch.3 Digestion, Absorption, and Excretion of Food The Immune System  Inflammation o Response to injury or irritation  Increased white blood cells, redness, heat, pain, swelling  When inflammation becomes chronic (heart disease, diabetes)  Inflammation is an indicator of disease getting worse o Normal and healthy response- inflammation o Problem with chronic inflammation  Dietary factors Digestive System  Four basic chemical tastes o Sweet, sour, bitter, and salty  Sweet, salty and fatty foods o Almost universally desired  Aversions to bitter and sour o Can lead to drastic overeating of these substances  Enjoyment leads us to want carbs  Aversion to bitterness o “Supertasters” – Cabbage, Brussel sprouts, broccoli, spinach “bitter toxic plants”  Digestive tract o Flexible, muscular tube  Path- mouth to anus o Total length about 26 feet o When food passes the wall of digestive tract it then goes into our digestive tissues by absorption  System’s job is to digest food to its components, absorb nutrients, and excrete things like fiber o o o System works at two levels  Mechanical  Begins in the mouth where large solid food pieces are torn into shreds and then can be swallowed  Chewing- adds water (saliva) so they won’t tear the esophagus  Stomach ad intestines liquefies the food o Peristalsis- series of squeezing waves that starts with the tongue and goes down o Chyme is the mass that is made during digestion- travels through pyloric valve where it is held there o Timing of eating meals is important bc the body requires us to have nutrients every few hours. o Eating late interferes with sleep o Exercise a few hours after eating o Chemical- begins in the mouth  Digestive juices o Salivary glands, stomach, pancreas, liver, and small intestine  Mouth  Saliva- starches and fat  Saliva- health of teeth  Stomach o Hydrochloric acid- protein o Gastric enzymes digestion  Pancreas- break down protein, carbs and fats  Liver- manufactures bile (turns fat into globs)  Small intestines- produce digestive enzymes  Intestine o Bile pancreatic juice o Digestive enzymes in wall of intestine o Fiber  Food combinations and digestion “I am What I Eat”  Within 24 to 48 hours  90% of carbs, fat, and protein are digested and absorbed  Mouth  Food is crushed, mashed, and mixed with saliva  Carbohydrate digestion begins  Swallowing  Peristaltic waves  Stomach  Gastric juice mixes with food  Unwinds proteins  Chyme  Small intestine  Bile from the liver  Pancreas squirts enzymes  Produce enzymes  Large intestine  Only fiber fragments, fluids, and some minerals are absorbed  Absorption  Nutrient molecules transverse intestinal lining  Water soluble components- BLOOD  Fat soluble components- LYMPH  Cells of small intestine are selective  Folded structure  Villi  Microvilli – hair like structures that trap nutrients  Transpot  Lymph Vesels  Products of fat digestion  Fat-soluble vitamins  Blood vessels  Products of carbohydrate and protein digestion  Most vitamins  Minerals  Nourishment of digestive tract  Problems of GI tract  Hiccups  Fiber and gas  Heartburn- overeating, acidic juice goes up to esophagus  Antacids- designed to temporarily relieve pain  GERD- severe destructive form of heartburn  Choking  Some foods especially hazardous for young children th  4 leading cause of unintentional death of children under 5  Constipation & diarrhea  Drink lots of water and eat a lot of fiber  Hemorrhoids – swollen veins in the rectum The Excretory System  Organs involved in waste removal o Lungs, liver, kidneys  Kidneys o Waste materials are dissolved in water o Working units- nephrons o Urine is stored in bladder o Sodium and blood pressure o Importance of water supply- keeps blood rushing swiftly through kidneys Storage Systems  Eating intervals of 4-6 hours  Major storage sites o Liver- carbs  Glycogen o Muscles- carbs  Glycogen o Fat cells- fat and fat-related substances  Variations in nutrient stores 2/4 Chapter 3 U.S. Alcohol Consumption  Total Daily energy intake as alcohol o U.S. average of 6 to 10 percent o Empty calories  SoFAAS o Binge drinking- patterns of drinking that brings BAC to 0.08 g% o Moderate drinking- 1 drink for women, 2 for men daily enough to elevate mood without long term health effects o Heavy drinking- consuming an average of more than 2 drinks a day. Consuming on average 1 drink every single day (women) What is Alcohol  Psychoactive drug  Names end in –ol  Denature cell’s protein structures o Kill the cell  Ethanol- ETOH o Alcoholic beverages o Produce euphoria in the brain What is a “Drink”  Proof- double the % alcohol Who should never drink alcohol?  Children and adolescents  People who cannot restrict drinking to moderate levels  Women who may become pregnant, are pregnant, or breastfeeding o 50% of expecting moms don’t know their pregnant  soooo they might have drank before they knew they were pregnant  mothers who drink while breastfeeding will have children who will later associate drinking with comfort and security  People who plan to do an activity that requires attention, skill, or coordination  People who take medications that may interfere with alcohol. Alcohol Arrives in the Brain  Nerves o Inhibitory o Excitatory  Lethal does o Speed and amount consumed Immediate Effects of alcohol  The body gives special attention to alc  Diffusion through stomach walls o Reaches brain within minutes o Presence of food in stomach slows down absorption  Gets absorbed in small intestine  Alc dehydrates tissues o Increased urine output Alcohol Arrives in the Body  Liver processes most of the bodies alcohol o Alc dehydrogenase (ADH)  Alcohol breakdown in the stomach o Women v.s. men  Women make less ADH than men  Men have a greater volume to dilute the alcohol  Excretion in breath and urine o 10% isn’t metabolized at all o ethanol ion is directly proportional to the alcohol in the blood o Liver can process half an ounce of blood ethanol per hour depending on body size, food intake, health, and gender  Rate of alcohol clearance o Only TIME restores sobriety Alcohol Affects the Liver and Other Organs  Fatty liver  Liver fibrosis- heavy drinking- scar tissue invade the liver o Cirrhosis- not reversible  Liver cells harden, turn orange, and die  Hard to stop bleeding when you have liver cirrhosis Alcohol’s Long-term Effects  Effects on heart and brain  Effects in pregnancy  Cancer o Even moderate consumption increases risk Alcohol’s Effects on Nutrition  All discretionary or “empty” calories  Fattening power of alcohol  Effects on vitamins o Malnutrition o Wernicke-Korsakoff syndrome paralysis of the eye muscles, impaired memory, damaged nerves


Buy Material

Are you sure you want to buy this material for

25 Karma

Buy Material

BOOM! Enjoy Your Free Notes!

We've added these Notes to your profile, click here to view them now.


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'

Why people love StudySoup

Jim McGreen Ohio University

"Knowing I can count on the Elite Notetaker in my class allows me to focus on what the professor is saying instead of just scribbling notes the whole time and falling behind."

Jennifer McGill UCSF Med School

"Selling my MCAT study guides and notes has been a great source of side revenue while I'm in school. Some months I'm making over $500! Plus, it makes me happy knowing that I'm helping future med students with their MCAT."

Bentley McCaw University of Florida

"I was shooting for a perfect 4.0 GPA this semester. Having StudySoup as a study aid was critical to helping me achieve my goal...and I nailed it!"


"Their 'Elite Notetakers' are making over $1,200/month in sales by creating high quality content that helps their classmates in a time of need."

Become an Elite Notetaker and start selling your notes online!

Refund Policy


All subscriptions to StudySoup are paid in full at the time of subscribing. To change your credit card information or to cancel your subscription, go to "Edit Settings". All credit card information will be available there. If you should decide to cancel your subscription, it will continue to be valid until the next payment period, as all payments for the current period were made in advance. For special circumstances, please email


StudySoup has more than 1 million course-specific study resources to help students study smarter. If you’re having trouble finding what you’re looking for, our customer support team can help you find what you need! Feel free to contact them here:

Recurring Subscriptions: If you have canceled your recurring subscription on the day of renewal and have not downloaded any documents, you may request a refund by submitting an email to

Satisfaction Guarantee: If you’re not satisfied with your subscription, you can contact us for further help. Contact must be made within 3 business days of your subscription purchase and your refund request will be subject for review.

Please Note: Refunds can never be provided more than 30 days after the initial purchase date regardless of your activity on the site.