Human Digestion -Microbiome Gut Microbiome Origin of microbiome collectively all the microbes in the human body, community of microbes

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1 Tools of a Healthy Diet Macronutrients vs. Micronutrients Macronutrients carbohydrates, proteins, lipids, and water because they are needed in large amounts Micronutrients vitamins and minerals because thy are needed in small mounts in diet Dietary References Intakes (guidelines on the quantities of nutrients that are mostly recommended for our health) EAR Average daily intake level that meets needs of 1/2 of healthy people in given population Gender and age specific Based on a measurable marker of adequacy 17 nutrients that have functional markers RDA Average daily intake that meets needs for 97-98% of healthy people in a given population Gender and age specific RDAs have been set for many micronutrients and protein, carbohydrates prevent deficiency and chronic disease AI used when insufficient evidence to set EAR thus RDA for nutrient a value based on observed or experimentally determined approximations of nutrient intake by a group indicates the need for additional research AI have been set for some vitamins and minerals, water fiber, and some fatty acids UL highest level of nutrient intake that likely doesn't pose a risk of adverse effects for a given population Going above UL puts you at risk for toxicity and detrimental health outcomes example: AL sodium=1.5g UL sodium= 2.3g Average intake=3-6g

2 EER average daily caloric need for each life-stage group -according to height, weight, gender, age, and physical activity pattern estimates because energy needs depend on energy expenditure and, in some cases, the energy needed to support growth or human milk production AMDAR determine whether percent of calories of intake falls in suggested range, as a percentage of energy associated with reducing chronic disease for intake of carbohydrates, protein, fat, and essential amino acids Know how to calculate total calories in diet Grams X calorie of macronutrient= kcal for food Carbohydrates: 4kcal/g Protein: 4kcal/g Lipids: 9kcal/g Alcohol: 7kcal/g Know the required AMDR for each macronutrient Carbohydrates: 45-65% of calories Fat: 20-35% of calories Protein: 10-35% of calories Know how to calculate percentage of energy from each macronutrient

3 Nutrient density and energy density Nutrient Density provides a greater contribution to nutrient need than calories need Divide the amount of a nutrient(protein, mineral, vitamin) in a serving of the food by your daily recommended intake. Then divide the calories in assessing of the food by your daily calorie need Energy Density determined by comparing a food s calories content/ gram weight of food higher in calories but weigh very little Dietary guidelines for America USDA and the U.S. Dept. of Health and Human Services Based on nutrition research Revised every 5 years most recent 2010 Nutrient needs should be met with food Recommendation: Balance calories to mange weight Increase fruit and vegetables consumption Reduce your intake of nutrient that increase the risk of chronic disease Build healthy eating patterns: emphasize consumption of nutrient-dense My Plate USA food guide in 2011 illustrates the appreciate proportions of food for every day use Balancing Calories: avoid oversized portions Foods to Increase: half your plate with fruits and veggies Foods to Reduce: compare sodium, more water Human Digestion -Microbiome Gut Microbiome Origin of microbiome collectively all the microbes in the human body, community of microbes

4 microbes: living organism, such as bacterium, fungus, protozoan or virus each body site has unique microbial community, varies with age Human microbiome is obtained from mother during birth microbiome based treatment of obesity???? Role/ function of microbiome essential to maintain to your health does about everything, its called forgotten organ the releasing of gas feeds your gut(the colon) diet impacts the human microbiome food ingredient that supports the growth and expression of a beneficial biological property or properties of one or more resident gut microbes Digestion process of breaking food into small components so nutrients can be absorbed by body, in our GI tract from mouth to anus Components of GI tract Structure of GI tract also now as the alimentary canal, is a long, hollow, muscular tube that extends almost 15 feet from mouth to anus Peristalsis: coordinated muscular contraction that propels food down the GI

5 Accessory organs 1. Mouth and Salivary Glands 2. Esophagus 3. Stomach 4. Small Intestine 5. Large Intestine 6. Rectum 7. Anus Function of each organ in digestion