NUTR 2105 Exam 1 Review

AMDR for CHO

Acceptable Macronutrient Distribution Ranges: Carbohydrates should comprise 45 to 65 percent of your daily kilocalories Fat should comprise 20 to 35 percent of your daily kilocalories Proteins should comprise 10 to 35 percent of your daily kilocalories

Be able to differentiate between EAR, RDA, AI, and TL

DRI - Dietary Reference Intakes EAR: Estimated Average Requirement RDA: Recommended Dietary Allowance AI: Adequate Intake UL: Tolerable Upper Intake Level

When something is enriched, what nutrients do they add back?

Folic acid, thiamin, niacin, riboflavin, and iron

Distinguish between micro and macronutrients

Micronutrients: Essential nutrients the body needs in smaller amounts: vitamins and minerals. Macronutrients: Organic nutrients, including the energy-containing carbohydrates, lipids, and proteins, and water that the body needs in large amounts.

Differentiate between monosaccharides and disaccharides

Monosaccharides: glucose, fructose, and galactose. Glucose is the most abundant monosaccharide in foods. Simple carbohydrates consist of either a single sugar unit called a monosaccharide (mono = one, saccharide = sugar) or two units bonded together as a disaccharide (di = two).

Know the definition of nutrient dense, essential nutrient, and phytochemical

Nutrient Density: A measurement of the nutrients in a food compared with the kilocalorie content; nutrient-dense foods are high in nutrients and low in kilocalories. Essential Nutrient: Nutrients that must be consumed from foods because they cannot be made in the body in sufficient quantities to meet its needs and support health. Phytochemical: Naturally occurring substances in fruits, vegetables, and whole grains that protect against certain chronic diseases.

Know the difference between nutritionists and registered dietitian

Nutritionists: may have taken few or no accredited courses in nutrition Registered Dietitian: Nutrition professional that may conduct a complete assessment to find out if you are getting too much, too little, or the right amount of a nutrient.

Know the different types of absorption into the intestinal cells (passive, active, facilitated)

Passive diffusion: The process of absorbing nutrients freely across the cell membrane. Active Transport: The process of absorbing nutrients with the help of a carrier molecule and energy expenditure. Facilitated Diffusion: The process of absorbing nutrients with the help of a carrier molecule.

Differentiate between soluble and insoluble fiber

Soluble fiber dissolves in water, while insoluble does not

Function of insulin and glucagon

Two hormones secreted from the pancreas, maintain blood glucose levels between 70 and 110 milligrams per deciliter (mg/dl) Insulin regulates glucose in the blood and glucagon regulates liver glycogenolysis

Know the organ that maintains blood sugar between meals

pancreas

What organs store glycogen

Liver

Food label info: order of ingredient list, what to look for when looking for whole grains

1. The name of the food 2. The net weight, which is the weight of the food in the package, excluding the weight of the package or packing material 3. The name and address of the manufacturer or distributor 4. A list of ingredients in descending order by weight, with the heaviest item listed first Tips to enjoy whole grains: Choose whole-grain cereal such as shredded wheat, bran flakes, raisin bran, or oatmeal in the morning. Combine a 100% whole-wheat English muffin and low-fat Cheddar cheese for a hearty breakfast cheese melt. Enjoy your lunchtime sandwich made with a whole-wheat pita or 100% whole-grain bread. Try instant brown rice for a quick whole grain at dinner. Snack on popcorn or 100% whole-wheat crackers for a high-fiber filler in the afternoon.

How many grams of CHO in one serving?

130 g

Know the function of bicarbonate, villi, the gallbladder, the epiglottis, bile

Bicarbonate: A negatively charged alkali ion produced from bicarbonate salts; during digestion, bicarbonate ions are released from the pancreas to neutralize HCl in the duodenum. Villi: Small, fingerlike projections that line the interior of the small intestine. Gallbladder: A pear-shaped organ located behind the liver. The gallbladder stores bile produced by the liver and secretes the bile through the common bile duct into the small intestine. Epiglottis: Cartilage at the back of the tongue that closes off the trachea during swallowing. Bile: A secretion produced in the liver and stored in the gallbladder. It is released through the common bile duct into the duodenum to digest dietary fat.

Know the following terms bolus, chyme, sphincter, peristalsis (know specifically what the pyloric sphincter does)

Bolus: A soft mass of chewed food. Chyme: The semiliquid, partially digested food mass that leaves the stomach and enters the small intestine. Sphincter: A circular ring of muscle that opens and closes in response to nerve input. Peristalsis: The forward, rhythmic motion that moves food through the digestive system. Peristalsis is a form of mechanical digestion because it influences motion, but it does not add chemical secretions. Pyloric Sphincter: The pyloric sphincter prevents chyme from exiting the stomach too soon, and blocks the intestinal contents fro returning to the stomach.