Briant Owens, Zachary Strunck, Elizabeth Voorhies
Case Study 16.1
Chapter 16: Adult Nutrition
1. What is the formula used to find Kristens recommended caloric intake?
a. Harris Benedict
d. Mifflin-St. Jeor
2. What activity
October 1, 12
Pg 156 = epigenic influence on disease
o Chronic diseases
More complex but affected by a dietitian more
Pg 157 : the apolipoprotein E , A1, etc.
o 5 new smp are common amon
Vitamins needed for human diet
1. Name the sources of vitamins in the U.S. diets.
a. Water soluble vitamins dissolve in water and include: Vitamin B & C
b. Fat- soluble vitamins do not dissolve in water and include: vitamins A, D, E and
The Role of Dietary Fiber
Group of plant polysaccharides that are not digested or absorbed in the human small
intestinelong chain, beta glycosidic, indigestible by humans.
Benefits of fiber
Promotes healthy bowel function
May be beneficia
Peptic Ulcer Disease
Older adults are more likely to get stomach ulcers, young people are more likely to get
Partly due to acid resistant bacterial infection.
Alcohol use, smoking (nicotine increases stomach acid
Overview of the Digestive System for Food Digestion
Chemical level=chemical of digestion: HCl, bile & enzymes, and chemical breakdown of
Cell level=stomach cell, pancreatic cell, intestinal cell
Tissue level=epithelial tissue, connective
Needed Nutritional Intake of Macro and Micro Nutrients
Dietary Reference Standards: Dietary Reference Intakes (DRI)
Developed by Institute of Medicine
DRI-includes 4 categories of info
Dietary Reference Intake
Set up so that there is a minimum, an optimal
Modern diet nutrition and understanding health
Nutrition and the modern diet
o American diets have changed over the past 50 years
Single parent and multiple-parent-working households have less time to
Americans pay a higher price(wallet
Metabolism of Nutrients and Carbohydrates in a Nutritional Diet
Metabolism of Nutrients
Metabolic pathways are a series of reactions needed to transform food into a final product
that can be used by the body.
Glucose, fatty acids, glycerol, amino acids
How food provides nutrients and energy
Food provides nutrients
Essential nutrient- must be supplies in the diet to support life (vitamin C)
Functions of nutrients- provide energy, structure and regulation, needed
for growth, maintenance, repair and re
Fat Soluble Vitamins needed
1. Name the fat-soluble vitamins.
a. A, D, E, Krequire bile and dietary fat for absorption
a.i. Transported with fat through lymphatic system in chylomicrons before
a.ii. Excess can be stored in body fat- not eas
Extraction of Nutrients from Small Intestine
The Small Intestine
Secretions from gall bladder and pancreas via common bile duct
o Sphincter of Oddi
Regulates flow of pancreatic juice and bile into small intestine
Pancreatic Juice Protect
Carbohydrates and Nutritional Impact
What are Carbohydrates?
Diverse groups of compounds
Produced primarily by plants
Made up of varying numbers of sugar units
Provide about 4 kcal per gram
Found in Vegetables, Fruits, Grains and Milk.