Principles of Nutrition

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Principles of Nutrition

• Carbohydrates

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Dietary Guidelines (review)

• Healthy diet is one that Emphasizes
• Fruits and vegetables
• whole grains
• fat-free or low-fat milk and milk products
• Includes lean meats, poultry, fish, beans, eggs,
  and nuts and
• Is low in
• saturated fats
• trans fats
• cholesterol,
• salt (sodium)
• added sugars.

• Also Includes
• Maintain a Healthy Wt.
• Physical Activity
• Fitness Ability to perform routine physical
  demands with the ability to respond to a sudden
  challenge.
• 30-40 minutes most days
• Other Guidelines
• Food Safety
• Moderate Alcohol Intake

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USDAs Food Guide45-65 intake
2005
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Fruit Group
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Carbohydrate

• Energy Nutrients composed of monosaccharide.
• Carbo Carbon (CO2)
• Hydrate Water (H2O)
• Plant Photosynthesis
• Sunlight CO2 from air water
• Chlorophyll provides energy

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Carbohydrates Sugar

• Simple- empty calories
• Monosaccharides
• Disaccharides
• Complex
• Polysaccharides
• Provide energy, energy stores, spare protein,
  spare fats, heart and brain use for energy,
  provide vitamins/minerals, fiber

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Simple Sugars Monosaccharide

• Glucose (also known as Dextrose)
• Body converts starch and sugars to glucose
• used for energy by cells
• ALL carbohydrates contain Glucose (70-110 mg/dL)
• Insulin Regulates glucose in Blood.
• Fructose
• Sweetest of the Monosaccharide
• Fruct ? Fruit
• Primarily found in Honey, Fruits, Saps
• Galactose
• Makes the sugar Lactose (Found only in Milk )
• Converted by body from lactose
• 1/3-1/2 adults worldwide intolerant

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Disaccharides

• Maltose
• Plant Sugar ? Glu-Glu
• Found when plants breakdown its starch for energy
  (sprout)
• Sucrose Table Sugar
• Glu Fru
• Refined from juice of Sugar Beets Sugar Cane
• Body converts Fru?Glu,
• Sucrose 2 Glucose molecules (Disaccharide)
• Lactose Milk Sugar
• GluGal
• Milk Sugar (Gal found in dairy products)
• Byproducts are curds whey
• Honey
• Glu-Fru Glu Fru ? Mix of Mono Di
• honey is sweeter that table sugar (Fruc 70)
• Has trace amounts of Vit Min, but not more
  nutritious
• Fruit vs. Sugar
• 1 Orange 1 Tb sugar/honey

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Polysaccharides

• Starch ?Produced by Plants
• 100s of Glu digestion yields one glucose
• Breaks down slowly in body
• Grains
• Potatoes
• Some fruits
• Glycogen ? Produced in liver
• Used for storage in animals
• Used during sleep and physical activity
• Indigestible bits cause gas (ie. Legumes)

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Fiber

• Cellulose plant cell walls
• Non-cellulose pectins, algae, etc.
• Lignin found in woody parts of plants
• Non-digestible ? Bulk
• Aid in water absorption
• Intestinal bacteria can break down some fibers
• Ferments in colon provides E2 for cells lining
  the colon
• Soluble Fibers Dissolve in H2O
• Pectins bind with cholesterol, bile salts, metals
• Insoluble Fibers Do NOT dissolve in H2O
• Apple peel
• Non-energy yielding, but contain vitamins and
  minerals
• Sources bran, beans and peas, whole wheat,
  cereals, fruit,
• Veggies - cabbage, root veggies, tomatoes,
  carrots, green beans, lettuce

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Digestion and Absorption
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The Gastrointestinal Tract
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Figure 5-3 Stomach Muscles
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Mechanical Breakdown Peristalsis and Segmentation
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Catabolism chemical break down (Fat)
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The Small Intestinal Villi
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The Small Intestinal Villi
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Various Methods of how nutrients are Absorbed
into Intestinal Cells
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Absorption Initial Transport of Carbohydrate
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Figure 5-6 The Liver and its Circulatory System
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Digestion, Absorption

• Pathway for carbohydrates
• Mouth Amylase begin break down
• Stomach Halts enzyme action (no breakdown of
  Carbs)
• Small Intestines
• Pancreatic Amylase continues breakdown
• Disaccharides ? Monosaccharides
• Absorption takes place active transport
• Blood ? Liver (glucose and glycogen)
• Large Intestines (Colon) ? Bacteria breakdown
  some fiber.