NUSCTX 10 Lecture 17: Fat Soluble Vitamins A,D,E, and K
26 Jan 2018
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NUTRISCI 10 Midterm #1: Study Guide
Chapter 1
Nutrition Terms
●Nutrition: science that studies the interactions between living organisms and food
●Food: provides nutrients and energy
●Nutrients: chemical substances in foods that provide energy and structure and help
regulate body processes
●Essential nutrients: must be provided in the diet
●Fortified foods: nutrients are added
●Enriched grains: thiamin, riboflavin, niacin, iron, and folic acid added
●Dietary supplements: contain one or more of the following - vitamins, minerals,
plant-derived substances, amino acids, concentrates, or extracts
Typical American Diet
●Processed and convenience foods: easily obtainable, but often do not contain necessary
nutrients → elevated levels of calories, sodium, fats
●We don’t eat enough whole grains, vegetables, fruits, seafood, or dairy products
●Common nutrition related deaths: diabetes, stroke, cancer, heart disease
Classes of Nutrients: Macronutrients
●Energy-yielding nutrients → proteins, carbohydrates, fats (aka lipids)
●Needed in the body in large amounts each day
●Grams of macronutrients determine the number of kcalories (Calories) in a food
●Energy: measured in kilocalories or kilojoules, depending on the country
●1 kcalorie = 4.18 kjoules
●Carbs and proteins: 4 kcals / gram
●Fats: 9 kcals/ gram
Carbohydrates
●Include sugars and starches
●Fiber belongs to this category but does not provide energy
Lipids
●Commonly called fats or oils
●Concentrated form of energy
●Triglyceride = form of fat that is found abundantly in the body
●Foods high in saturated fatty acids may promote certain diseases
●Foods high in UNsaturated fatty acids may help to prevent certain diseases
Proteins
●Required for growth, maintenance, and repair of the body
●Meat, fish, poultry, dairy products, legumes, and grains can provide protein
●Made up of different combos of amino acids
Classes of Nutrients: Micronutrients
●Provide no energy for body but are necessary for proper functioning
●Vitamins and minerals
●Very important for good health but required in small amounts
●Can be found in most fresh foods
Classes of Nutrients: Water
●Macronutrient → required in large amounts
●No kcalories
●Approximately 60% of healthy human body
Composition of the Human Body
●62% water
●16% protein
●16% fat
●6% minerals, carbohydrates, and other substances
Functions of Nutrients: Providing Energy
●Macro + micro nutrients work together to help the body stay healthy
●Biochemical reactions in body help to release energy contained in carbs, proteins, and
fats
●Energy is used to maintain body functions and fuel physical work
●If more energy is consumed than needed, over time body weight will increase
Functions of Nutrients: Forming Structures
●Most of body weight is due to water, fat, and protein
●Nutrients help to form and maintain the structure and shape of the body
●Proteins form ligaments and tendons that hold bones together and attach muscles to bones
●Cellular level: lipids and proteins form membranes that surround cells
Regulating Body Processes
●Metabolism: all reactions that occur in the body
●Homeostasis: proper regulation of metabolism
○Each nutrient plays a role in helping to maintain homeostasis
●Water helps regulate temp.
●Proteins, vitamins, and minerals help to speed up or slow down metabolic reactions
Diet, Genes, and Health
●Nutrigenomics: the study of how diet affects genes and how genetic variations can affect
the impact of nutrients on health
Food Availability
●Geography
●Transportation and mobility
●Available income
●Food storage and preparation equipment
Cultural and Personal Background
●Religious dietary laws
●Ethnic menu preferences
●Social acceptability
●Personal preference
●Psychological and emotional factors
●Health concerns
Nutrient Density
●A measure of the amount of nutrients a food provides compared to its energy content
Healthy Eating Tips
●No one food provides all necessary nutrients → select a variety to obtain all
●Balance your choices → there is no good/ bad food / balance calories in with calories out
●Everything in moderation → do not consume too much alcohol, energy, fat, sugar, or
sodium
Understanding Science
●Nutrition is a science!
●Understanding of nutrisci allows us to understand relationship b/t nutrition and health →
making wise decisions
●Scientific method: unbiased approach to examine the interaction of food, nutrients, and
health
○Steps: observation, hypothesis, experiment, theory
What Makes a Good Experiment
●Quantifiable data, appropriate experimental population, proper controls
●Control groups: act as a standard of comparison
●Placebos: identical in appearance to the treatment but are of no therapeutic value
●Single-blind study: subjects do not know which treatment they are receiving
●Double-blind study: neither the subjects nor the scientists know which treatment is being
received
●Peer review system: allows for scientific interpretation of experimental results
Types of Nutrition Research Studies
●Observational studies: epidemiology - study of diet, health, and disease patterns;
correlation
●Clinical trials: human intervention studies
Document Summary
Nutrition: science that studies the interactions between living organisms and food. Nutrients: chemical substances in foods that provide energy and structure and help regulate body processes. Essential nutrients: must be provided in the diet. Enriched grains: thiamin, riboflavin, niacin, iron, and folic acid added. Dietary supplements: contain one or more of the following - vitamins, minerals, plant-derived substances, amino acids, concentrates, or extracts. Processed and convenience foods: easily obtainable, but often do not contain necessary nutrients elevated levels of calories, sodium, fats. We don"t eat enough whole grains, vegetables, fruits, seafood, or dairy products. Common nutrition related deaths: diabetes, stroke, cancer, heart disease. Energy-yielding nutrients proteins, carbohydrates, fats (aka lipids) Needed in the body in large amounts each day. Grams of macronutrients determine the number of kcalories (calories) in a food. Energy: measured in kilocalories or kilojoules, depending on the country. Carbs and proteins: 4 kcals / gram. Fiber belongs to this category but does not provide energy.
