Nutrition MIDTERM REVIEW

CHAPTER 1- AN OVERVIEW OF NUTRITION

6 classes of nutrients : Carbohydrates, Lipids (fats), Proteins(MACROS), Water, Vitamins, Minerals

Body composition: 60% water, 13-21% fat (males)/23-31% females, carbs, protein, vitamin minerals and
other constituents make up remainder
-simplest nutrient are minerals
->minerals and water are inorganic: do NOT contain carbon
-other 4 classes are organic: contain carbon
Essential nutrients- body makes insufficient quantities to meet needs, therefore need to obtain these
nutrients through food
Energy-yielding nutrients: carbohydrates, fat, protein
-1 gram of carbohydrate= 4kcal of energy
-1 gram of protein= 4kcal of energy
-1 gram of fat= 9kcal of energy
-> THEREFORE fat has a greater energy density than carbs and protein
-1 gram of alcohol= 7kcal of energy

Energy is created when bonds between nutrients atoms break, releasing energy.
Metabolism: process by which nutrients are broken down to yield energy or used to make body
structures
Vitamins: 13 vitamins, organic, do not provide energy, but facilitate the release of energy from
carbohydrate, fat and protein, and participate in numerous other activities throughout the body.
->Water soluble : C and 8 B vitamins
->Fat Soluble: ADEK
Minerals: 16 minerals are essential in human nutrition, do NOT yield energy
Water: metabolic reaction purposes, supplies medium for transportation of vital materials
Nutritional Genomics: the science of how nutrients affect the activities of genes and how genes affect
the interactions between diet and disease
Dietary Reference Intakes (DRI’s): set of standards that define the amounts of energy, nutrients, other
dietary components, and physical activity that best support health (recommendations)
Estimated Average Requirements (EAR): requirement for a nutrient how much is needed in the diet, an
average which really only serves 50% of the population
Recommended Daily Allowance (DRA): set higher to ensure that half the population doesn’t acquire
any deficiencies
Adequate intake (AI): if there’s insufficient data to create an EAR, then committee creates an AI, based
more on judgment, expected to exceed average requirements
Tolerable Upper Intake Levels (UL): individual tolerances for high doses of nutrients vary and
somewhere above the recommended intake is a point beyond which a nutrient is likely to become toxic
Estimated Energy Requirement (EER): the recommended dietary energy intake (kcal/day) that will
maintain energy balance in a person who has a healthy body weight
Acceptable Macronutrient Distribution Ranges (AMDR): diet composition reducing risk of chronic
diseases
45-65 % carbohydrate (kcal)
20-35% fat (kcal)
10-35% protein (kcal)

malnutrition: excess or deficiency over time of nutrients

undernutrition: deficiency of energy
overnutrition: excess energy, related to chronic diseases, diabetes, heart disease

Assessment of Individuals:
1)HISTORICAL INFORMATION – health status, socioeconomic, drug use, diet
2)ANTHROPOMETRIC MEASUREMENTS – weight, height, BMI
3)PHYSICAL EXAMINATION- skin, eyes, hair, fingernails (clues for lab tests)
4)LABORATORY TESTS- blood, urine samples (confirm suspicions)

Primary Deficiency: lacking in a person’s diet

Secondary Deficiency: body doesn’t absorb enough, excretes too much, or inefficient use
Subclinical Deficiency: covert (hidden), outward signs not apparent, body using up store before stores
become exhausted
Healthy People: program identifies the nation’s health priorities and guides policies that promote health
and prevent disease.

CHAPTER 2 – PLANNING A HEALTHY DIET

Adequacy: providing all the essential nutrients, fiber, and energy in amounts sufficient to maintain
health
Balance: consuming enough but not too much of each food.
->example: calcium and iron taken together
Kcalorie control: is to select foods of higher nutrient density (the more nutrients and less calories the
more dense)
Moderation: eating such foods only on occasion and regularly selecting low solid fats and added sugars
Variety: improves adequacy, prevents eating excess of one food/harm, never boring
food group plans: 5 food groups, fruits, vegetables, legumes and meat, grains, dairy
Discretionary kcalorie allowance: the remaining calories in a person’s energy allowance after
consuming enough nutrient-dense foods to meet all nutrient needs for a day
MyPyramid: educational tool to illustrate the Dietary Guidelines for Americans and the USDA Food
Guide. Based on height, weight, age, gender, and activity level. Pregnancy and Vegetarian as well.
Healthy Eating Index: used to measure how well a diet meets the recommendations of MyPyramid and
the Dietary Guidelines for Americans. Quantities per 1000kcals. Higher intakes result in higher scores for
most part.
MyPyramid Weaknesses
1) fails to convey info to help make informed decisions (web based)
2)over emphasis and under emphasis of certain food groups

Exchange Lists: provide additional help in achieving kcal control and moderation, general diet planning.
Foods that can be used interchangeably.

Processed Foods: food treated to change their physical, chemical, microbiological , sensory properties
Fortified: addition of nutrients added that were not originally present/insignificant amount.
Refined: coarse parts of the food are removed. (wheat refined to flour… removal of bran, germ, husk)
Enriched: the addition to a food of nutrients that were LOST DURING PROCESSING, so the food will meet
a specific standard.
Whole grain: a grain that maintains the same relative proportions of starchy endosperm, germ, and
bran as the original (all but the husk); NOT refined.
Functional Foods: contain physiologically active compounds that provide health benefits beyond basic
nutrition
imitation foods: foods that substitute and resemble another food but are nutritionally INFERIOR to it in
respect to vitamin, mineral, or protein content. If it has the same content it isn’t “imitating”
food substitute: foods designed to replace other foods

BENEFITS OF VEGETARIAN DIET

-weight control: generally lower weight gains
-blood pressure: lower hypertension rates, lower blood pressure
-heart disease: slightly lowered rates
-cancer: significantly lower
VEGETARIAN DIET PLANNING
-selecting legumes for sources of proteins
-exclude milk, than can use tofu, peanut butter, nuts, seeds
-need to emphasize good sources of IRON and CALCIUM
->soy milks, legumes, vegetable oils, fortified foods
->IRON absorption enhanced by Vitamin C, vegetarians tend to get more vitamin C with plants/fruits so
therefore at no further risk than meat-eaters
-b12 vitamin – usually deficient -> fortified foods

CHAPTER 3 – DIGESTION, ABSORPTION, AND TRANSPORT

Digestion: the process by which food is broken down into absorbable nutrients
Absorption: the uptake of nutrients by the cells of the small intestine for transport into either the blood
or the lymph
THE PROCESS OF DIGESTION

ANATOMICAL DIGESTIVE FUNCTION

STRUCTURE
Mouth -Teeth used to break down food into smaller pieces
-Saliva ensures food passes smoothly down esophagus
-Saliva initiates digestion of carbohydrates
-Saliva protects teeth
Esophagus to Stomach -esophagus acts as transportation of the bolus to stomach
-stomach transfers food to lower portion and grinds it into chyme
-Gastric juice (hydrochloric acid, water, enzymes) acts as protein digestion
-acidity of gastric juice registers just below 2
-salivary enzymes are broken down (no longer effective)
-bit by bit released through sphincter into small intestine

Small Intestine -travels through 3 segments: duodenum, jejunum, ileum

-pancreatic juice enzymes that act on all 3 energy nutrients, cell walls also
possess enzymes
-bicarbonate also contained in pancreatic juice which neutralizes the acidic
chyme, makes it neutral or slightly alkaline
-bile flows into duodenum, produced in the liver, and then
stored/concentrated in gall bladder
-gall bladder squirts the bile into duodenum when fat is present
-bile is NOT enzyme but is an Emulsifier, bringing fat into
suspension/dispersed so it can then be broken down by enzymes
-absorption by the end of the small intestine

Peristalsis: wavelike muscular contractions of the GI tract that pushes its contents along
Segmentation: a periodic squeezing or partitioning of the intestine at intervals along its length by its
circular muscles
-> difference: segmentation is a set of contractions which segments the bolus into multiple pieces,
whereas peristalsis is one which pushes it down the GI TRACT, peristalsis uses INNER circular muscles

villi: fingerlike projections from the folds of the small intestine

microvilli: tiny, hairlike projections on each cell of every villus that can trap nutrient particles and
transport them into the cells
crypts: tubular glands that lie between the intestinal villi and secrete intestinal juices into the small
intestine
goblet cells: cells of the GI tract and lungs that secrete mucus
ABSORPTION OF NUTRIENTS

Simple Diffusion: crossing into intestinal cells freely

->example: water and small lipids

Facilitated Diffusion: need a specific carrier to transport them from one side of the cell membrane to
the other… OR carrier membrane changes the cell membrane in such a way that the nutrients can pass
through
->example: water-soluble vitamins

Active Transport: move against a concentration gradient which requires energy

->example: glucose and amino acids

-Once a nutrient has crossed the cell of a villus….

->either bloodstream or lymphatic system
->IF they are water soluble/smaller products of fat digestion they go to BLOODSTREAM
->IF they are larger fats/fat soluble vitamins (insoluble in water), seeing as blood is mostly water.. the
intestinal cells assemble them into larger molecules called chylomicrons and then released into
LYMPHATIC SYSTEM

CIRCULATORY SYSTEM
-aorta and arteries: blood goes through them to all systems of the body
-Hepatic portal vein: the vein that collects blood from the GI tract and conducts it to capillaries in the
liver
-Hepatic vein: the vein that collects the blood from the liver capillaries and returns it to the heart

LYMPHATIC SYSTEM
-loosely organized system of vessels and ducts that convey fluids toward the heart, carries products of
fat digestion into bloodstream
-subclavian vein: the vein that provides passage from the lymphatic system to the vascular system, as
thoracic duct opens
-lymphatic takes the fat soluble vitamins, large fat molecules to LIVER before returning into bloodstream
-liver converts fats to cholesterol, bile formation

Health and Regulation of GI Tract

-probiotics: living microorganisms found in foods and dietary supplements that when consumed in
sufficient quantities beneficial to health.. they change the conditions and native bacterial colonies in the
GI tract in ways that seem to benefit health.
-Homeostasis Questions
-> how does stomach maintain pH (1.5-1.7) . . .
->> hormone gastrin released from food stimulation on stomach wall cells, which release hydrochloric
acid, when it reaches 1.5 it stops producing
-adding bicarbonate to neutralize the acidity?
-> secretin, hormone released upon the presence of chyme in the duodenum, when it reaches pancreas,
pancreas releases bicarbonate

-Why don’t enzymes damage the pancreas?

->produces inactive forms of the enzymes

-how does gallbladder know when fat is present/to send bile?

-> Fat or protein in the small intestine stimulates cells of the intestinal wall to release the hormone
Cholecystokinin (CCK), hormone travels through blood to gall bladder and stimulates it to contract and
release bile into the small intestine. ALSO goes to pancreas and stimulates release of pancreatic juice
(bicarbonate and enzymes)

Diverticulosis: is a condition which the intestinal walls develop bulges in weakened areas most
commonly in the colon. These bulging packages (diverticula) can worsen constipation, entrap fesces, and
become painfully infected and inflamed.

Ulcer: is a lesion (a sore), peptic ulcer is a lesion of the lining of the stomach, exposure to gastric juices
causing pain

H. Pylori: bacterial infection, caused by the use of certain anti inflammatory drugs such as aspirin,
ibuprofen, and naproxen, causing excessive gastric acid secretion.. ulcers often created as a result of H
pylori infection.

CHAPTER 4 – CARBOHYDRATES, SUGARS, STARCHES, AND FIBERS

carbs and glycogen (storage form) provide 50% of all energy muscles and body tissues use
->other 50% from fat

monosaccharides: simple carbohydrate, single sugar. C6h1206, same number and kinds of atoms but
different arrangement
-Glucose (most abundant)
-Fructose (sweetest)
-Galactose (does not occur alone in food)
disaccharides: simple carbohydrate, sugars composed of a pairs of monosaccharides
-Maltose(glucose + glucose)
-Sucrose (glucose + fructose
-Lactose (Glucose + galactose)
polysaccharides: complex carbohydrates, large molecules composed of chains of monosaccharides

Condensation (dehydration synthesis): a chemical reaction in which water is released as two reactants
combine to form one larger product
Hydrolysis: reaction splits a molecule in two, with H added to one and OH added to the other (from
water)
glycogen: animal polysaccharide composed of glucose stored in the liver and muscles as a storage form
of glucose. NOT significant in food sources, not counted as a dietary carbohydrate in foods.

starches: plant polysaccharides composed of glucose, body hydrolyzes starch to glucose so it can be
used for energy

Dietary Fibre: in plant foods, the nonstarch polysaccharides that are not digested by human digestive
enzymes, although some can be digested by GI Tract bacteria.
Soluble Fibres: non starch polysaccharides that dissolve in water to form a gel (pectin from fruit in
jellies)
Insoluble Fibres: non starch polysaccharides that do not dissolve in water. Examples include the tough,
fibrous structures found in the strings of celery and the skins of corn kernels.
Functional Fiber: when manufacturers reinstall/supplement fiber for health benefits
Resistant Starches: starches which can escape digestion and absorption in the small intestine (rice,
milled grains, pastas)
phytic acid: not a dietary fiber but often found in the same foods… capable of binding with minerals and
preventing their absorption by excretion

Digestion

MOUTH Salivary amylase, starts to break down carbohydrates

STOMACH Carbohydrate break down stops, as salivary amylase inactivated
SMALL INTESTINE -Pancreatic amylase continues break down of polysaccharides to shorter chains
-final step occurs in the outer membranes of the intestinal cells where specific
enzymes hydrolyzes the specific disaccharides (maltase, sucrase, lactase)
-most absorption occurs here (some in mouth)
-glucose and galactose enter by active transport
-fructose absorbed by facilitated diffusion
LARGE INTESTINE -bacteria ferments some of the remaining fibers
-this generates water, gas and short-chain fatty acids
-cells of colon use small fat molecules for energy

carbohydrate DRI -> 45-65% of energy requirement

fibre DRI-> 14 grams per 1000 kcals

Storage of Glycogen: the liver holds 1/3 of bodies glycogen. When blood glucose falls the liver
hydrolyzes the glycogen into single molecules of glucose and releases them into bloodstream.
Glycogen holds water, therefore is bulky. Liver’s stores only last for hours not for days.
When people don’t eat carbs, body turns to protein to find glucose. Gluconeogenesis occurs when the
body breaks down amino acids of protein to glucose. 1g of protein = 3 g of water

->without enough carbohydrates, body turns to fat for energy

->fat fragments bind with one another to form ketone bodies, an alternate fuel source during starvation
->disrupts the body’s acid base balance , causes ketosis
->to avoid this body needs 50 -100g of carbs/day
-when liver store is full and glucose remains abundant, the body shifts to using more glucose instead of
fat
->if that still isn’t enough it stores it as fat
BLOOD GLUCOSE REGULATION
insulin: formed by BETA cells in the pancreas to LOWER blood glucose
glucagon: formed by ALPHA cells in the pancreas to RAISE blood glucose
Normal Range: 70-99mg/dll of blood glucose
prediabetes: 100-125, blood glucose higher than normal but not high enough to be classified as diabetes
metabolic syndrome: abnormal glucose and insulin levels, high blood pressure, imbalance of blood fats,
and excess fat around waistline (strong link to diabetes)
diabetes >=126mg/dll, blood glucose remains elevated after a meal because insulin is ineffective or
inadequate

TYPE 1 DIABETES TYPE 2 DIABETES

Early onset (<30 years) Often develops with obesity (>40years)
Beta cells don’t produce INSULIN, need injection Body is insulin resistant/cells fail to respond
5-10% of population 90-95% of population

hypoglycemic: transient, most often consequence of poorly managed diabetes, too much insulin
injected, when blood glucose drops too low, anyone can experience this temporarily
->REACTIVE hypoglycemic: too much insulin produced after a meal
->FASTING hypoglycemic: when too much insulin is produced when the patient has not eaten
(pancreatic tumor link)
glycemic response: how quickly glucose is absorbed after a person eats, how high glucose rises, and
how quickly it returns to normal, smooth is ideal not spiked.
glycemic index: classifies foods based on their potential to raise blood glucose

ROLE OF CARBOHYDRATES
-Energy -> 4kcal/g
->red blood cells rely ONLY on glucose
->nervous system uses glucose almost exclusively
-spare proteins as energy source (prevent gluconeogenesis)
-RDA of carbs is 130g/day with added sugars less than 25% of total
-AI is 14g/1000kcal in diet 38g for men, 25g for women

ALTERNATIVE SWEETENERS
-nutritive sweeteners: 4kcal/g, sucrose, honey, brown sugar, alcohols, high fructose corn syrup 90%
fructose, sweeter than sugar therefore need less, you may feel hungrier for longer because it takes
longer by going through portal vein then liver where it’s converted
-non-nutritive sweeteners: sweeteners that yield no energy (insignificant like aspartame/2 dipeptide
amino acids) 4kcal
sugar alcohols: absorbed slower so they evoke low glycemic response, also don’t contribute to dental
carries because mouth cannot metabolize them as fast as sugar
Benefits of fiber: lowers cholesterol through fermentation in the colon inhibiting synthesis of cholesterol
in liver, diabetes by slowing blood glucose by trapping nutrients as they go through the GI tract,
reduction of transit time, easing passage of stool, prevents compaction of intestinal contents allowing
bacteria to attack/ferment, removing cancer causing agents, stimulate bacterial fermentation in colon,
weight management,
Harmful side effects: may not get enough energy, gas, gi irritability, not enough nutrients

CHAPTER 5 – LIPIDS, TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS

-lipid family (fat) includes: triglycerides (fats and oils), phospholipids, and sterols
-they have more carbons and hydrogen atoms in proportion to their oxygen
->more energy! 9kcal per 1g of fat
triglyceride: one molecule of glycerol and three fatty acids
->4-24(even numbers) of carbons long, 18 carbon most COMMON
-long chaing (meats, fish, vegetable oil) short chain (dairy)
->saturated or unsaturated
fatty acid: acid group (COOH) and a methyl group (CH3) , organic
-every carbon must have 4 bonds
saturated fatty acid: fully loaded with hydrogen atoms and has only single bonds
->associated with high LDL (bad cholesterol) and heart disease
unsaturated fatty acid: two or more hydrogen atoms missing, in compensation, one or more double
bonds are formed.
polyunsaturated fatty acid: has two or more carbon-to-carbon double bonds
point of unsaturation: the point where hydrogen atoms can be added (double bond)
->when this is 3 carbons away it’s omega 3 fatty acid, when its 6 carbons away from the methyl end it’s
omega 6 fatty acid
CIS fats: hydrogen atoms at the unsaturated region arranged on SAME side
TRANS fats: hydrogen atoms at the unsaturated region are on OPPOSITE sides
Firmness-> polyunsaturated are liquid at room temperature, more SATURATED=MORE SOLID
Stability->spoiled when exposed with oxygen oxidation, polyunsaturated spoil more easily because of
double bonds instability..
hydrogenation: a chemical process by which hydrogens are added to monounsaturated or
polyunsaturated fatty acids to reduce the number of double bonds, making the fats more saturated
(solid) and more resistant to oxidation. (margarine, shortening for example). Creates SATURATED “trans
fat” from unsaturated.

phospholipids: a compound similar to a triglyceride but having a phosphate group and choline, in place
of one of the fatty acids. Best known is “lecithin”. Used by the food industry as an emulsifier. Phosphate
allows it to dissolve in water, the fatty acids make it soluble in fat.
ROLES: help fat-soluble substances pass easily in and out of cells,
-help keep fat suspended in blood stream
-major constituent of cell membranes

sterols: compounds containing a four-ring carbon structure with any of a variety of side chains attached.
Most famous = cholesterol. Plant sterols useful for lowering cholesterol levels in blood, by interfering
with absorption. Other sterols include: testosterone, vitamin D, bile acids, adrenal hormone.
->liver makes 800-1500mg/day cholesterol

DIGESTION
-fats are hydrophobic, while enzymes are hydrophilic (like water)

MOUTH Lingual lipase slow start to digestion of fat

STOMACH Fat would float above, churning and chyme turn
fat into smaller droplets.
-action helps it be exposed to gastric lipase (little
digestion)
SMALL INTESTINE Most of lipid digestion occurs here
-when it enters, its presence triggers
cholecystokinin CCK, which tells gall bladder to
release its stores of bile
-bile EMUSILFIES fat
-then finally digested by pancreatic lipase enzymes
-most of hydrolysis occurs in small intestine

Where does the bile go? Most reabsorbed stored in gall bladder, but some is excreted lowering overall
cholesterol (since bile is made of cholesterol), which is why soluble fibers can lower blood cholesterol
levels.

LIPID ABSORPTION
-small digested triglycerides can go directly into bloodstream
-larger molecules (monogylcerides and long chain fatty acids)
1) merge into spherical complexes known as micelles (molecules of bile surrounding monoglycerides
and fatty acids (allows for solubility in watery digestive fluids).
2) once they pass into the intestinal cell, monoglycerides and long chain fatty acids reassemble into
triglycerides.
3) once reassembled inside, they are packed with proteins into chylomicrons
4)they are then released into the lymphatic system, pass the liver, go through the system until
bloodstream entry
5)blood takes these lipids to the rest of the body for immediate use or storage

lipoprotein: clusters of lipids associated with proteins that serve as transport vehicles for lipids in the
lymph and blood ( example: chylomicrons[largest and least dense])
VLDL (Very Low Density Lipoproteins): half triglycerides, made to transport lipids to various parts of the
body
LDL (low density lipoprotein): the type of lipoprotein derived from very low density as triglycerides are
removed, MAINLY CHOLESTEROL (BAD), cell needs, liver regulation
HDL (High density lipoproteins): half protein, transports cholesterol back to the liver from cells (GOOD),
anti-inflammatory properties, remove cholesterol from cells

High Saturated fats Dangers

-decreased removal of LDL from blood
-plaque build-up in arteries
-increased triglyceride levels
Trans Fatty Acid Dangers
-increase blood LDL cholesterol levels and reduce blood cholesterol levels
-abundant in vegetable oils, margarine
-should be reduced to minimum

Roles of Triglycerides
-Energy 9kcal/g
-unlimited capacity stored as adipose tissue
- adipokines: proteins synthesized and secreted by adipose cells, help regulate body’s energy balance
and influence several body functions
-insulates, shock absorber, structural membranes, cell membranes, signalling

Linoleic Acid and the Omega 6 Family

-primary member of omega 6 family is Linoleic acid,
-when it receives linoleic acid it can make other omega6 family (20-carbon Arachidonic acid), which
would also become essential
LinoLENIC Acid and the Omega 3 Family
-linolenic acid given, body can also make 20,22 carbon (EPA and DHA)

Eicosanoids: deritvatives of 20 carbon fatty acids; biologically active compounds that help to regulate
blood pressure, blood clotting, and other body functions.
-body uses EPA and DHA to make eicosanoids
-only affect cells that they are near (DO NOT travel like hormones do across body)
-different effect on different cells
-EPA have greater health benefits than DHA (blood pressure, clotting, inflammation etc)

LIPID METABOLISM
lipoproteins and VLDL with triglycerides is broken down by enzyme lipoprotein lipase (LPL)
-> releases fatty acids when hydrolyzed as well as glycerides, monoglycerides. Once inside the cell
enzymes reassemble them and store them as fat
-fat supplies 60% of body’s ongoing energy during rest
-during energy deprivation hormone sensitive lipase enzyme breaks down triglycerides inside adipose
tissue and releases it into blood, any energy hungry cell can capture these compounds and take it
through chemical reactions to gain energy
-person cannot lose more than half a pound of fat per day

Health Risks
-high saturated fats in diet, lead to high LDL cholesterol, blocked arteries, heart attack
-common 18 carbon stearic acid doesn’t seem to raise blood cholesterol level
-trans fats have same effect but also LOWER HDL (good cholesterol)
-links with cancer inconclusive: increase omega3 intake (don’t supplement), and lower sat fats
Benefits
-omega 3, helps prevent blood clots, irregular heartbeat and lower BP, support immune system
-do NOT supplement with omega 3 can cause excessive bleeding, raise LDL, suppress immune function
-some people suggest 5/10:1 ratio of omega 6:3 ratio
-monounsaturated fats: lower blood cholesterol, replace sat and trans fat

Recommended Daily Intakes

-20-35% of diet should be fat, with minimal trans and sat fat, cholesterol
-linoleic acid = 5-10%
-linoLENIC acid = 0.6 – 1.2%
-fat soluble vitamins A D E K
-fat takes longer to digest, lets us feel satiated because more energy dense than carbs/protein
-athletes who are active who need more carbohydrates can reduce fat to 20-25%
-“free range” offers lower in fat, more polyunsaturated (including omega 3)
-invisible (inside cookies, chocolate) vs. visible fat (meat trimmings, butter)
-fat replacers offer similar sensory effect without energy
-artificial fats same sensory but no kcalories
-example : Olestra, which cannot be broken down, so it passes through the system unabsorbed
->negative effects: could carry out vitamins ADEK with it, could damage GI tract absorption cramping,
loose stools