Chapter 8 Nutrition Notes PDF

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Sources of alcohol 1. We consume ethanol (CH3CH2OH) is supplied mostly by beverages like beer, wine, distilled spirits, liqueurs, cordials, and hard cider 2. Also used as an ingredient in foods, such as chicken cooked in wine, flaming desserts, and hard cider

Alcohol content in drinks 1. 2. 3. 4. 5.

Beer 5% alcohol by volume (ABV) or less, some exceed 11% ABV Wine 5-14% ABV, fortified wines contain 15-22% ABV Distilled wine 22% ABV Hard liqour 40% ABV Standard drinks have 14 g of alcohol

How to calculate ABV 1. To calculate drink equivalents you must multiply the volume in ounces by the alcohol content in percentage, and divide by 0.6 ounce of alcohol per drink-equivalent 2. No more than 1 alcoholic drink-equivalent per day for women and no more than 2 for men

Production of alcoholic beverages 1. Alcohol we consume is produced by fermentation 2. Process of fermenting foods to produce mead (fermented honey), beer, wine, and other alcoholic products 3. Grains, cereals, fruits, honey, milk, potatoes and other carbohydrate rich foods can be used to make alcoholic beverages 4. Fermentation occurs when yeast, a microorganism, converts carbohydrates to alcohol and carbon dioxide 5. Carbohydrates must be in the form of simple sugars such as maltose or glucose for yeast to use it as food (If a starch, it must be broken down to simpler forms or "malted", before fermentation can occur 6. Each molecule of glucose that is fermented produces 2 molecules of ethanol and 2 molecules of CO2 7. C6H12O6 (glucose) + 2 CH3CH2OH (ethanol) + 2 CO2 (The reaction yields energy that yeast can use

Malting 1. During malting, the grain seeds are allowed to sprout; the sprouting process produces

enzymes in the seed that break starches into simple starches

Fermentation 1. Fermentation begins when yeast, water and a food rich in carbohydrates are combined and left at room temperature Stage 1: The yeast cells multiply using the sugars for energy, and produce small amounts of alcohol Stage 2: (When the oxygen mixture is depleted... Stage 2 starts) During which the yeast ferments the remaining sugar to produce alcohol and carbon dioxide under anaerobic (without oxygen) condition After fermentation has ceased (when the sugar is used up or the alcohol content is high enough to inactivate the yeast) the product can be finished in a variety of ways or the alcohol content is high enough to inactivate the yeast) the product can be finished in a variety of ways, or the alcohol itself can be recovered from the product by distilling it into spirits, such as gin or whiskey 2 separate liquids that have 2 different boiling points. Alcohol is boiled of and the vapors are collected and condensed Distillation produces a high alcohol content in hard liquor

Alcohol Absorption and Metabolism 1. Requires no digestion (no specific transport mechanisms or receptors to enter cells) 2. Absorbed rapidly throughout the digestive tract by simple diffusion 3. Stomach absorbs about 20% of ingested alcohol and the rest goes to the duodenum and jejunum (When absorbed with alcohol it is absorbed slower... Especially if it has a high fat content) (When consumed on an empty stomach, it is absorbed faster) 4. Alcohol is found wherever water is distributed in the body (Moves easily through the cell membrane; damages protein in the membranes) Alcohol metabolism 3 pathways 1. Priority in metabolism as a fuel source, taking precedence over other energy sources. such as carbohydrate 2. Low intakes to moderate: Alcohol is metabolized through a series of reactions called the alcohol dehydrogenase (ADH pathway) 3. Cell lining the stomach metabolize 10-30% of alcohol via the ADH pathway the liver is the chief site for alcohol metabolism 4. The 3 metabolic pathways metabolize nearly all the alcohol consumed (A small percentage 2-10%) of alcohol intake is excreted unmetabolized through the lungs, urine, and sweat))

ADH pathway 1. Uses 2 enzymes (alcohol dehydrogenase and aldehyde ethanol to the toxic intermediate compound acetaldehyde and then to acetyl-CoA (Acetyl-CoA is converted to carbon dioxide and water or can be used for fatty acid synthesis) 2. ADH pathway can't keep up with demand to metabolize all alcohol (Liver activates the microsomal ethanol oxidizing system (MEOS) to help metabolize alcohol (aka cytochrome P450 (YP2E1 pathway)

*MEOS pathway* (microsomal ethanol-oxidizing system) 1. Produces the same intermediates as the ADH patthway, but it requires energy to function 2. As intake increases, the MEOS becomes increasingly active, allowing for more efficient metabolism of alcohol and greater tolerance to alcohol (Metabolizes drugs and other foreign substances) 3. Increasing amounts of alcohol are necessary to produce the same effects 4. Activation of the MEOS by excessive alcohol intake reduces liver's capacity for metabolism of alcohol takes priority 5. MEOS activation by alcohol increases the potential for drug interactions and toxicities

Alcohol-catalse pathway 1. The third metabolic pathway for metabolizing alcohol-catalase pathway in the liver and other cells makes a minor contribution to alcohol metabolism in comparison with the alcohol dehydrogenase pathway and the MEOS Factors Affecting Alcohol Metabolism 1. Lies in one's ability to produce the enzymes used in the alcohol dehydrogenase pathway because this pathway metabolize 90% consumed 2. Ethnicity, gender and age affect the production and activity of enzymes in the alcohol dehydrogenase pathway (Resulting buildup pf acetaldehyde commonly causes flushing, dizziness, nausea, headaches, rapid heartbeat, and rapid breathing) 3. Women produce less of the alcohol dehydrogenase enzymes in the cells that line their stomach (in comparison to men); women absorb 30-35% more unmetabolized alcohol from the stomach directly into the bloodstream 4. Alcohol becomes more concentrted in the blood and body tissues of a woman than in a similar-size man because alcohol can be diluted by water, but not adipose tissue

Rate of Alcohol Metabolism 1. Body can metabolize moderate amount of alcohol 2. Ex: 150 social drinkers with normal liver can metabolize 5-7 g of alcohol per hour 3. BAC can be determined by measuring the amount of alcohol excreted through the lungs

Alcohol Health Effects 1. Low to moderate use has health benefits 2. Excessive intake effects nutritional status

Guidance for Using Alcohol Safely 1. Nondrinkers should not start consuming alcohol because risks outweigh the benefits 2. Mixing alcohol with caffeine is not good

Benefits 1. Lower risk of cardiovascular disease, LDL levels. and increase HDL 2. Heart disease prevention

Water soluble vitamins 1. Leads to deficiences of WSV thiamin, riboflavin, niacin, B-6, B-12, and folate 2. Ex: Wernick-Korsakoff syndrome changes in brain, nervous system function, inreversible paralysis of eye muscle, loss of sensation in lower limbs, loss of balance, and memory loss 3. Alcohol can increase excretion of B-6 4. Can impair absorption of B-12 can increase the risk of anemia and neuropathy

Fat soluble vitamins 1. Damages liver and pancreas 2. Decreased bile and pancreatic lipase secretions in turn, lead to poor absorption of fat and FSV 3. Vitamin A deficiency is common in alcoholics since cells are stored in the liver and they are damage and loss 4. Vitamin A deficiency is compounded by the liver's inability to produce the protein needed to deliver vitamin A 5. Alcohol can also decrease beta-carotene 6. Less able to synthesize vitamin K 7. Vitamin D deficiency due to poor intestinal absorption of vitamin D

Minerals 1. Deficiencies of Ca (Due to low vitamin D), Mg (Increased urinary excretion to low blood

come entration of Mg is tentany)

Risk of Alcohol Intake 1. 40% of death in North America--- heart failure, cancer, accidents, and suicides 2. 10% of death in the US (88,000 deaths) 3. Cognitive deficts, Vasodilation and flushing of ski, cancer of the oral cavity, increased blood pressure, breast cancer, irritation of stomach lining, fatty infiltration, impaired pancreatic function, malabsorption of nutrients and fluid accumulation, cancer of the mineral density and increased vulnerability to hip fracture, and liver damage

Cirrhosis of the liver 1. The liver is one of the largest organs in the body (Functions including nutrient storage, protein and enzyme synthesis, and metabolism of protein, fats, and carbohydrates; Removes toxins from body and metabolizing drugs) 2. Fat accumulation, known as fatty liver, or steatosis 3. Occurs in response to the increased synthesis of fat accumulation and trapping of fat in the liver 90% OF HEAVY DRINKERS DEVELOP fatty liver 4. Inflamation of the liver cells, known as alcoholic hepatitis, can develop (nausea, poor appetite, vomiting, fever, pain, and jaundice 5. Cirrhosis is characterized by the loss of functioning hepatocytees (Synthesis of proteins such as those required for normal blood clotting and nutrient transport, decrease dramatically) 6. Ascites, abnormal fluid retention in the abdomen, amounting to 4 gallons 7. Early stages can be reversed

Nutritional Status 1. Often have poor nutritional status and can develop nutritional deficiencies 2. Can't be used to replace nutrients...