Bothersome feeling that makes individuals think of food and encourages them to satisfy this feeling by eating.

Contributing factor to health and wellness.

Certain drugs: ATB's can alter taste or presence of nausea.

Aging process: Affects the number of taste buds and the type.

Presence of Illness

Smell: Good can create hunger and bad can make avoid.

Food habits: Food jags-toddlers eat the same food for several days,

Convenience/ availability,

Food appearance,

Emotion,

Body Image,

Health Benefits

What are the portion sizes?

3-4 oz meat serving: Equals the palm of your hand and the thickness of your little finger.

1/2 cup of veggies: Fit into two cupped hands.

1 fist size serving of fruit.

1 thumb size of cheese.

1 handful of nuts.

What are the symptoms of foodborne illness?

What are the common pathogens in foodborne illnesses?

Norovirus, Salmonella, Clostridium perfringens, and Staphylococcus aureus.

Some fish contain Mercury; which can be harmful

Fish: Shark, swordfish and king mackerel.

Consumption of excessive saturated fats= elevated cholesterol and CAD.

Certain birth defects.

ie: neural tube defects.

-Consume a variety of nutrient-dense foods within and across the food groups,

-limit the intake of saturated fat and trans fats, cholesterol, added sugars, sodium, and alcohol,

-limit caloric intake to satisfy needs per USDHHS

Tooth decay

Obesity

DM 2

unhealthy cholesterol levels,

and heart disease

Obesity can lead to?

A person will eat milk, cheese, diary foods, and eggs.

Will not eat meat, poultry or fish.

1. Calcium

2. Omega-3-fatty acids

3. Iron

4. Zinc

5. Vit B12

Pernicious anemia.

Source: Fortified breakfast cereal or soy beverage or a meat substitute.

Urticaria,

angio-edema, rhino-conjunctivitis, asthma, GI disorders or anaphylaxis

1. Milk

2. Eggs

3. Peanuts

A deficiency in the enzyme lactase, which is produced in the small intestines, resulting in a distressed GI System.

Symptoms: nausea, abdominal pain, and diarrhea.

Lactose is a sugar that is found in milk and milk products.

The feeling of fullness and satisfaction that should inhibit eating until the next meal.

Protein helps with feeling full.

Ratio of good nutrients to the calories a food contains.

These foods contain an abundance of vitamins, minerals, fiber, and other key nutrients.

Carbohydrates, proteins, and fats supply energy.

Macro=big.

The body needs large amounts of these nutrients.

Vitamins and minerals.

The body needs smaller amounts.

H2O is needed for survival.

Contribute to fluid balance.

Important role for the nerves and muscle functioning, transportation of nutrients throughout the body.

Are organic components of food that supply energy in the form of calories to the body.

Primary source are plant foods; which contain sugars and starches.

Glucose, fructose, and galactose.

They are easily absorbed from the bloodstream.

Found in grains, legumes, and root vegetables.

They break down slower and supply energy for longer periods of time.

A polysacchride.

Dietary fiber contributes to disease prevention, esp in the GI system and cardio system.

-The body converts the excess glucose to glycogen or fat.

-Glycogen is stored in the liver or muscles and fat is stored in adipose tissue.

Over time, this can lead to obesity, dental caries, elevated plasma triglycerides.

Triglycerides

Phospholipids

Sterols

Provide most of the energy for the body, twice the amount of carbohydrates.

Vitamin A, D, E, and K.

Essential means the body can not make the nutrients, so it is taken in the body as food.

Is the formation of Prostaglandins, which are responsible for muscle activity, blood vessel response, blood clotting, and the immune system response to inflammation.

Storage form for energy

Padding

Insulation

Cell membrane integrity.

Build new tissue: Muscle and RBC

Function as enzymes and antibodies: respond to injury and help prevent blood loss by clotting

Form hormones and help maintain fluid and electrolyte, acid-base balance.

As essential or nonessential

Complete or incomplete.

• Complete Proteins: Found in meat, poultry, fish, milk, eggs and cheese: Contain all 9 essential amino acids.
• Incomplete Proteins: Found in Grains, legumes, nuts, cereals and vegetables.
• (Incomplete needs to be combines with other foods to equal a complete protein.)

• Wasting and weakening of muscles, incl the heart
• Delayed brain development: learning impairment
• Depressed metabolism loss of insulation from body fat.
• Delayed physical growth and development.
• Deterioration of the intestinal lining, inhibiting absorption of nutrients.
• Anemia and Weakened immune system
• Fluid and electrolyte imbalance.

1. Some wt loss and muscle wasting, with some retention of body fat.

2. Retarded growth and development but less severe than Maramus

3. Edema: leading to ascities and Fatty degeneration of the liver

5.Anorexia and emotional lability; sores and skin eruptions

6. Dry, brittle hair that changes color, straightens, alopecia

Vit D: by ultraviolet irradation pf cholesterol molecules in the skin.

Vit K: By bacteria in the intestines.

Vitamin A, D, E, and K.

Found in fats and oils of foods and require bile for absorption.

Stored in the liver and all tissues until needed. Storage ability allows for toxicity of the vitamins. Vit A and D are the most affected.

Vit A is essential for function of the eye

Vit D helps with calcium absorption and transport

Vit E is an antioxidant, responsible for radical elimination

Vit K is a functioning part of the coagulation cascade.

Vit B Complex and C. Vit B helps with cellular functioning and Vit C helps with tissue healing.

Absorbed thru the GI tract with water.

Vit B12 must attach to its intrinsic factor to be absorbed. 

Excess amounts are excreted thru the urine.

-Maintaining fluid and electrolyte balance, acid-base balance.

-

Main mineral in the body: Ca. Majority in bone and teeth. -Sm amt in the blood. -Ca helps regulate metabolic function, moves in and out of the bone when the body demands amts of ca.  -Phosphorus helps with energy production and participates in the buffer system.  -MG: helps with energy production and neuromuscular transmission and activity. -Iron: Helps with red cell formation.  -Zinc: essential for normal CNS functioning. -Fluoride: Beneficial for tooth enamel.  -Iodine deficiency anemia is responsible for development of goiter leading to thyroid dysfunction.

Transports nutrients and wastes. Regulates metabolic process, serves as solvent for vit, min, glucose, and amino acids.

Acts as a lubricant and cushion.

Regulates body temperature, maintains blood volume and assists with a healthy wt.

H2O will pull water from other sources leading to increased blood viscosity, retention of toxins, waste and health interruption.