Atoms carbon, hydrogen, oxygen, nitrogen
group or side chain
More complex than carbohydrates or fats
20 amino acids have different characteristics
9 ESSENTIAL (from food)
Quiz Notes # 1 for Week 2 (9/6/16)
-A healthy diet
-Digestion, absorption, and transport
-Energy Balance: Part 1
*Quiz questions will be generated based on the Notes
text. Use the voiceover as a companion to reinforce ideas
Study Guide for Exam II NURS112 Fall 2016
What is the difference between CHD and CVDs?
- CHD: coronary heart disease; any disease that results from inadequate blood
circulation to the heart, impairing heart function; usually involves coronary arterie
Nursing (Nutrition) 112
Dr. Bart De Jonghe (pronounced DeeYoung)
T.A.- Colin Plover
What do we know about adult human nutrition
that meets the standard for truth?
Is there an optimum body weight?
Why are so many confusing or contr
Today: Digestion, Absorption,
- What is digestion?
- Where does digestion occur?
- Who are the players in digestion (chemical and
- What are the answers to the same questions for
absorption and excretion?
Process by which
University of Pennsylvania-School of Nursing
Fall 2014 Course Syllabus and Outline
N112.001 Nutrition: Science and Applications
(Tuesdays/Thursdays: 3:00-4:30 PM; room 118 Claire Fagin Hall)
N112.002 Nutrition: Science and Applications
Ann Intern Med. 2014 Mar 18;160(6):398-406. doi: 10.7326/M13-1788.
Association of dietary, circulating, and supplement fatty acids wi
Today: Transport, Metabolism, Energy
- How do we define these?
- Where do they take place?
- How are they measured?
- -What are the components of each?
Transport: Preparing Nutrients movement
throughout the body from the GI tract
This week: Overweight and
Definitions of both
What is BMI? What strengths and weaknesses
does it have as a measure?
Obesity consequences: medical and economic
U.S. trends in obesity
Common methods to measure body fat
Environmental and physio
Using the MyPlate Guide to compare food choice to recommendations
Consume a variety of nutrient-dense foods and beverages within and among the
basic food groups while choosing foods that limit the intake of saturated and transfats, cholesterol, added suga
Exam question design approach:
Lecture/class content outline Key concept identification assessment of concept
contextualized extension of concept
Week 1: Introduction, Guides for a healthful diet and food labels
1. What is the definition of nutrition? De
LECTURE 6: Nutrition and Heart Disease
What does VLDL primary deposit to body tissues?
Triglycerides (to adipose tissue and skeletal tissue)
LDL or HDL, which is beneficial? Why?
LDL= bad (deposits cholesterol throughout the body), HDL = good (because i
LECTURE 7 PART TWO: Minerals
Inorganic Elements (do not contain carbon)
Unlike vitamins (which are large molecules, are easily damaged/destroyed)
Mineral atoms always retain their chemical identity
No destruction by heat, air, acid, mixing
LECTURE 7: Vitamins and Major Minerals
Organic compounds 13 discovered (retained)
Individual units, not linked together like AAs, fatty acids, glucose molecules
Micro nutrients-need in small amounts
Have no calories
Excess may be toxic, does
LECTURE 8: Trace Minerals
-Iron, Zinc, Copper, Iodine, Selenium, Fluoride
The Trace Minerals An Overview
Depend on soil and water composition (found mostly in soils)
Depend on food processing
LECTURE 9: WATER
Water the 6th nutrient class
Needed more than other nutrients: compare g, mg, g, kg (1 kg = 2.2 lbs)
Largest and most significant portion of diet
-multiple pounds of water need to be ingested everyday
Absence can live for possibly up to 4
LECTURE 10: NUTRITION THROUGH THE LIFE CYCLE
US- low infant mortality rates
Cleft Palate- about 1/2500 children
Fetus not Parasite
Maternal nutrition maintained before needs of fetus
Deficiencies found in fetus but not mother
Danger of excess
Lecture 11: Diabetes
Diabetes: disorders characterized by excessive urine excretion
Polyuria: excessive urine excretion
Diabetes means to flow through- Romans in 70 AD
DM affects 18 million people in US
4th leading cause of death
Major cause of blind
4 main Lipoprotein: enable fats and proteins to move within the water based solution of the
Composed mainly of triglycerides (85-90%), cholesterol, phospholipids, surface
Main function= transport dietary lip
What do we know about adult human nutrition that meets the standard for truth?
There are certain things we MUST ingest, a set of things that are NECESSARY,
components of different food groups that body REQUIRES (ex. Carbs, proteins, fats)
Is there an opti
DIGESTION process by which foods are broken down into simple absorbable units
(mechanical and chemical systems)
Digestive system: all the organs and glands associated with the ingestion and digestion of food
-Breaking down foods into nutrients, prepare fo
Goals of Weight Management/Treatment
Primary goal = Prevent further weight gain (1st step want to go to positive energy
balance, balance energy, then can begin to diet/limit calories)
Reduce body weight
Maintain a lower body weight over long term
What is the most pressing nutritional problem?
a. Define the problem (use at least one statistic)
ex. 85% of teaching assistants are afflicted by paper cuts each semester
b. Describe your justification for you choice.
c. Compare to another pressing nutrit
-There are four main lipoprotein that we discuss:
Very Low Density Lipoproteins (VLDL),
Low Density Lipoproteins (LDL),
High Density Lipoproteins (HDL)
-all lipoproteins enable fats and cholesterol to move within the water b