NUTR 120 Study Guide - Fall 2018, Comprehensive Midterm Notes - Zinc, Yeast, Xerophthalmia
NUTR 120
MIDTERM EXAM
STUDY GUIDE
Fall 2018
Nutrition 120 Lecture and Notes
• How do we describe our diet?
o In light of the foods that we eat.
o In terms of nutrients.
• Food Guide has evolved over time. The current one is undergoing revision. The rainbow cover of
the Food Guide shows the proportions in which the food groups should be taken.
• Modern Canadian food supply includes newer options, such as frozen and canned foods.
(Processed and Convenient foods are selected more often as fewer young adults know how to
prepare meals, leading to overconsumption.)
• Cancer, heart disease and stroke are the leading, nutrition-related, causes of death in Canada.
• There are 6 classes of nutrients:
o Proteins
o Carbohydrates
o Lipids
o Water
o Vitamins
o Minerals
• Essential nutrients are nutrients provided by the diet, as the body cannot synthesize or
synthesizes insufficient amounts. (i.e. Vitamin C)
• Fortified foods have extra added nutrients. (i.e. Milk)
• Vitamins and minerals are micronutrients, unlike the other 4. Proteins, vitamins, lipids and
carbohydrates are organic molecules, but minerals and water are inorganic.
• Metabolism: Proteins combine with vitamins and minerals to speed up reaction.
• Food choices are affected by :
o Availability
o Cultural and Family background
o Social acceptability
o Personal preference
o Emotional and Psychological factors
o Health concerns
o Media
• Lactose intolerance vs. milk allergy
• Most nutritious in food group: Fruits and vegetables-Greens and oranges; Grain-Whole grain
breads; Milk and alternatives-Lower fat milk (Less saturated fats); Meat and alternatives-Lentils
(Legumes)
• Ripple effect: Replace one product with another or lack certain nutrients.
• Measuring products: 1 cup (250 mL) = 2 servings
• Soy milk is closest in nutritional value to cow milk.
• Look up Marion Nestle NYU (Politics of Food)
• Mediterranean: Italy, Greece and Crete
• Fatalistic thinking: Negative beliefs on nutritious lifestyle→Disease mitigation
find more resources at oneclass.com
find more resources at oneclass.com
• Nutritional Recommendations:
o Food/Nutrient-based→Balance proportions (Rainbow arc), ensure a variety (Dilution
effect), and eat in moderation
o Resource for Educators/Communicators→DRI (Dietary Reference Intakes) – Designed to
be used to plan and assess diets of healthy people. 4 sets of values:
▪ EAR (Estimated average requirements) – Amount of a nutrient that is estimated
to meet the requirements of 50% of the people in the same-sex and life-stage
groups. Set by scientists after establishing a measurable marker of adequacy,
based on nutrients and their functions. Tested through the depletion-repletion
experiment, detecting nutrient level in blood over time.
▪ RDA (Recommended dietary allowance) – Set by adding a safety factor to the
EAR, so that about 98% of the population meets nutrient requirements.
▪ AI (Adequate intake) – Whe ou do’t hae EAR ad aot set RDA, use AI.
Based on the average intake by the healthy population.
▪ UL (Tolerable upper intake level) – Set well above the needs of everyone,
representing the highest amount of nutrients without toxicity.
• Daily Values are the amount of nutrients set by grams/milligrams/percentages. Set numbers
intended to approximate nutritional needs of a person consuming 2000 kcals/day.
• Many Canadians are at risk of osteoporosis aggravated by a lack of vitamin D and of high blood
pressure due to lack of potassium intake.
• The most common way of assessing dietary intake is the 24-hour recall. There is also the food
frequency questionnaire, looking into how often certain foods are consumed. Anthropometric
measurements evaluate height, weight and body circumference to indicate excess/deficiency.
• Family health history should be taken into account.
• The gastrointestinal tract: 10 m long, from mouth to anus, inside of the tube is a lumen, with
mucosa lining inside (of which cells have 2-5 days life-span due to being in contact with churning
food).
• Stomach contain gastric juice, containing hydrochloric acid (produced by parietal cells) and
pepsinogen (an inactive form of pepsin, produced in the chief cells).
• Iue ells reside o the uosal ells’ surfae ad detect antigens.
• Chyme leave the stomach in 2-6 hours, while transit time is around 24 hours. Nutrients in food
do affect the time, as a high-fat remains in the stomach the longest and high-carbohydrate meal
will leave the fastest.
• Food is propelled down the esophagus by peristalsis, and in the small intestine [separated into
the duodenum (first 30 cm) , the jejunum (next 2.4 m) and the ileum (last 3.3 m)], goes through
rhythmic constrictions called segmentation, increasing absorption.
• The small intestine has circular folds to increase the surface area and large villi (containing blood
and lymph vessels) to increase the surface area for absorption.
• The nervous system plays a role in the release of enzymes to further the digestive process.
find more resources at oneclass.com
find more resources at oneclass.com
Document Summary
In light of the foods that we eat. In terms of nutrients: food guide has evolved over time. 4 sets of values: ear (estimated average requirements) amount of a nutrient that is estimated to meet the requirements of 50% of the people in the same-sex and life-stage groups. Set by scientists after establishing a measurable marker of adequacy, based on nutrients and their functions. Tested through the depletion-repletion experiment, detecting nutrient level in blood over time: rda (recommended dietary allowance) set by adding a safety factor to the. Ear, so that about 98% of the population meets nutrient requirements: ai (adequate intake) whe(cid:374) (cid:455)ou do(cid:374)"t ha(cid:448)e ear a(cid:374)d (cid:272)a(cid:374)(cid:374)ot set rda, use ai. There is also the food frequency questionnaire, looking into how often certain foods are consumed. I(cid:373)(cid:373)u(cid:374)e (cid:272)ells reside o(cid:374) the (cid:373)u(cid:272)osal (cid:272)ells" surfa(cid:272)e a(cid:374)d detect antigens: chyme leave the stomach in 2-6 hours, while transit time is around 24 hours.
