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Nutrition Unit 10 Health Science Technology I Dr. Wood Nutrition All body processes relating to food Digestion Absorption Metabolism Circulation Elimination Digestion Process by which body breaks down food into smaller parts, changes food chemically & moves food through Two types: Mechanical Chemical Absorption Process in which blood or lacteals pick up digested nutrients Most absorption occurs in small intestine Metabolism Process in which nutrients are used by cells Basal metabolic rate (BMR) Rate at which body uses energy just for maintaining its tissues Kilocalorie (calorie) Measures the energy content of food Carbohydrates & proteins: provide 4 calories per gram Fats: provide 9 calories per gram Hypertension High blood pressure Excess fat or salt in diet Atherosclerosis Arteries narrowed by accumulation of fatty substances Diet high in saturated fats & cholesterol Osteoporosis Bones become porous & break easily One cause: long term deficiency of calcium, magnesium, vitamin D Malnutrition State of poor nutrition Obesity is one form Essential nutrients Composed of chemical elements found in food; used by body to perform different body functions Carbohydrates Lipids (fats) Proteins Vitamins Minerals Water Carbohydrates Major source of readily usable energy Cheaper source of energy because mainly from plants Cellulose Fibrous indigestible form of plant carbohydrates Provides bulk to GI tract & causes regular bowel movements Lipids (fats) 3 of most common Triglycerides Phospholipids Sterols Most concentrated form of energy Maintain body temperature by providing insulation Classification of fats Saturated fats: solid at room temperature Polyunsaturated fats: soft or oily at room temperature Cholesterol Sterol lipid Used in production of steroid hormones, vitamin D & bile acids Synthesized by liver Two forms HDL: “good” LDL: “bad” Proteins Basic components of all body cells Made up of 22 building blocks, amino acids 9 essential amino acids Complete proteins: made up of only essential amino acids, best sources are animal sources Incomplete proteins: contain any of remaining 13 a.a., sources are usually vegetable foods Vitamins Organic compounds that essential to life but only needed in small amounts Some vitamins are antioxidants which help protect the body from harmful chemicals called free radicals Main antioxidant vitamins are A, C and E Classification of Vitamins Water soluble Not normally stored in body Easily destroyed by cooking, air, light Vitamins B, C Fat soluble Can be stored in body Not easily destroyed Vitamins A, D, E, K Vitamin A Important for health of eyes, structure & function of cells of skin & mucous membranes Vitamin D Regulates calcium & phosphorus absorption & metabolism Builds & maintains bone & teeth Important source is sunshine Vitamin E Necessary for protection of cell structure Antioxidant to inhibit breakdown of vitamin A Vitamin K Essential for normal clotting of blood Thiamine (B1) Promotes normal appetite & digestion & normal function of nervous system Riboflavin (B2) Important for health of mouth tissue & eyes Niacin (B3) Promotes healthy skin, nerves and digestive tract Pyridoxine (B6) Important for protein synthesis & metabolism Important for production of antibodies Vitamin B12 (Cobalamin) Important for production of health red blood cells Vitamin C Important for healthy gums, wound healing and absorption of iron Folic Acid (B9) Important for maturation of red blood cells, formation of hemoglobin, & synthesis of DNA Minerals Inorganic elements essential to life Calcium (Ca) Develops & maintains bones & teeth & aids in clotting blood & for normal heart & muscle action Phosphorous (P) Maintains bones and teeth Constituent of body cells Magnesium (Mg) Constituent of bones, muscles, red blood cells Sodium (Na) Aids in fluid balance, regulates muscles & nerves, aids in glucose absorption Main source is table salt Potassium (K) Maintains fluid balance, regular heart rhythm, proper nerve function Chlorine (Cl) Important for acid-base balance and formation of HCl Sulfur Healthy skin, hair and nails Activated energy-producing enzymes Iron (Fe) Formation of hemoglobin in RBCs Aids in production of energy Iodine (I) Necessary for formation of thyroid hormones Found in iodized salt Copper For utilization of iron and component of enzymes Fluorine (Fl) Health teeth and bones Zinc (Zn) Component of enzymes & insulin Essential for growth & wound healing Water Found in all body tissues Average person should drink 6-8 glasses of water each day Therapeutic Diets Modifications of normal diets used to improve specific health conditions Regular diets Balanced diet usually used for ambulatory patient Liquid diets Include both clear liquids & full liquids Nutritionally inadequate Only for short periods Soft diet Foods must require little chewing & be easy to digest Diabetic diet Patients are allowed a certain number of items from exchange lists Heavily sugared foods are avoided Calorie-controlled diets Low-calorie: patients who are overweight High calorie: used for patients who are underweight, extra proteins and carbohydrates are included Low cholesterol diet Used for people with heart disease, atherosclerosis Fat-restricted diet Used for obese patients or patients with gallbladder & liver disease Sodium restricted diet Used for patients for cardiovascular disease, kidney disease & edema Protein diets Low protein: patients with some kidney diseases & allergic conditions High protein: pregnant, before a/o after surgery, patients with burns, some children Bland diet Easily digested foods that do not irritate the digestive tract Low-residue diet Eliminates foods that are high in bulk or fiber Image Citations Slide 10: 3/12/07, http://www.drlam.com/opinion/osteo porosis.cfm