NUTR 313 Study Guide - Fall 2018, Comprehensive Midterm Notes - Fat, Sodium, Obesity
NUTR 313
MIDTERM EXAM
STUDY GUIDE
Fall 2018
SDSU NUTR 313
Lecture 1
The Systems Model of Human Nutrition
System components:
-Control:
1)hunger (biological drive to eat). hypothalamus triggers feelings of hunger and satiation by
sending/receiving nerve impulses.
2) appetite (food behavior). a complicated mix of social and psychosocial influences, often
overrides hunger. affected by culture, race, region, religion, habits, experience (traditions,
history), will (goals and plans, health and prevention, weight loss, pregnancy, performance)
knowledge (standards, recommendations, marketing claims), resources (availability, money).
-Input:
1) Foods: Grains - sub by refinement. Vegetable - sub by color. Fruits - sub by whole or juice.
Dairy - sub by fat. Meat (beans and nuts included) - sub by fat and source (plant vs. animal). Oil
- purified, refined, and form. Dairy, meat, and oil groups can have both plant and animal
sources.
2) Nutrients (or Supplements): extracted from foods and made in a lab; vitamins and minerals,
EFA, fiber, amino acids, etc.
Classified by quantity needed in diet
a) macronutrients: needed in gram quantities. Carbohydrates: 4 kcal/gram. Lipids: 9
kcal/gram. Proteins: 4 kcal/gram. Water.
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b) micronutrients: needed in mg quantities. No caloric value, vitamins and minerals
regulates/enables chemical body processes.
Classified by essentiality
a) essential nutrients: body cannot make them in adequate amounts. 1) at least one
specific biological function. 2) omission leads to decline in biological function. 3) replacing will
restore normal biological function.
b) non-essential: body can synthesize from other nutrients or do not need in sufficient
amounts.
Classified by carbon content
a) organic: containing carbon-carbon or carbon-hydrogen bonds (sources of fuel)
b) inorganic: no carbon (waters and minerals).
3) Phytonutrients: only some discovered. the active compounds in these foods are extracted
and made into natural supplements. Foods naturally containing these compounds are boasted
as "super foods," many of which are shown to have a positive effect on health and can be
linked to cancer prevention.
-Transformation
1) Macro nutrient processing subsystems
a) digestion - input: food, organs, energy. transformation systems: salivary and
mechanical breakdown, passing through, absorption. output: nutrients in blood to transport to
target tissues.
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Document Summary
Input: foods: grains - sub by refinement. Meat (beans and nuts included) - sub by fat and source (plant vs. animal). Dairy, meat, and oil groups can have both plant and animal sources: nutrients (or supplements): extracted from foods and made in a lab; vitamins and minerals, Classified by quantity needed in diet: macronutrients: needed in gram quantities. No caloric value, vitamins and minerals regulates/enables chemical body processes. Classified by essentiality: essential nutrients: body cannot make them in adequate amounts. 2) omission leads to decline in biological function. 3) replacing will restore normal biological function: non-essential: body can synthesize from other nutrients or do not need in sufficient amounts. Classified by carbon content: organic: containing carbon-carbon or carbon-hydrogen bonds (sources of fuel, inorganic: no carbon (waters and minerals), phytonutrients: only some discovered. the active compounds in these foods are extracted and made into natural supplements.
