Nutrition CH 1 (Food, Nutrition, and Health) CH2 (Carbohydrates) CH 3 (Fats) CH 4 (Proteins)

(CH 1) Define nutrition

sum of the processes involved with intake of nutrients and using them to maintain body tissue and provide energy; a foundation for life and health

Define dietetics

the management of the diet and the use of food; the science concerned with nutrition planning and the preparation of foods

What is the primary function of protein in the body?

to build tissue

Describe the 2 main forms of protein-energy malnutrition and their primary cause

(1) Kwashiorkor, the more fatal form, is thought to result from an acute deficiency of protein (for example: children 18-24 months who have been breastfed all their life and are suddenly weaned) and (2) Marasmus (a result of starvation) which results from a more chronic deficiency of many nutrients, including protein, individuals with this condition have an emaciated appearance with little or no body fat.

Which 4 nutrients are involved in regulation and control in the body?

(1) Vitamins, (2) minerals, and (3) water and (4) fiber are involved in regulation and control in the body.

What are the three energy-yielding nutrients and what are the relative percentages of total kilocalories should they provide in your diet? Where does alcohol fit in this

(1) carbohydrates (4kcal), (2) fat (9kcal), and (3) protein (4kcal). Alcohol is a substance that is energy-yielding but has no essential function in the body therefore it is not a nutrient, there are 7kcal/gram of alcohol.

What 3 things do the Dietary Guidelines for Americans recommend regarding protein?

(1) choosing a variety of protein foods, (2) consuming at least 8 oz per week of seafood from a variety of sources, and (3) replacing protein foods that are high in sodium and solid fat with more nutrient dense options.

What are the three basic functions of nutrients in the body? Define metabolism.

(1) provide energy, (2) build tissue, and (3) regulate metabolic processes. Metabolism refers to the sum of all body processes that accomplish the basic life sustaining tasks.

Describe the major functions of fat in food

(1) providing energy, fats serve as fuel for energy production, (2) supplying the body with essential fatty acids (linoleic and alpha-linolenic), (3) adding flavor to foods and contributing to a feeling of satiety after a meal, (4) fat substitutes provide flavor and satisfaction but are not absorbed so do not provide energy or essential nutrients

What are the three factors that influence the body's requirement for protein, and why?

(1) tissue growth because during rapid growth periods more protein is needed to build new tissue and maintain tissue, (2) dietary protein quality because not the nature of a protein and its pattern of amino acids significantly influence its dietary quality which can be measured by different methods including chemical score (CS), biological value (BV), net protein utilization (NPU), and protein efficiency ratio (PER), and (3) illness or disease raises the body's need for protein and kilocalories for rebuilding tissue and meeting the demands of an increased metabolic rate.

What 3 nutrients besides protein are involved in tissue building?

(1) vitamins, (2) minerals and (3) fatty acids

What are the daily recommendations for fiber for men and women in the U.S.? How should someone approach adding fiber to their diet?

38g/day for men 19-50 years old and 30g/day for men older than 50. For women 19-50 years old it is 25g/day and for women older than 50 it is 21g/day. Fiber should be added to the diet gradually as well as an increase in intake of water and should be an appropriate amount for the specific individual.

What are complementary proteins? Give examples of complementary proteins.

Complementary proteins are foods that are combined to cover all amino acid needs (to supply all indispensable amino acids). Examples of these include the intake of various grains while also including soy and other dried legumes such as beans and peas.

What are the DRI's for fat?

DRI's for fat are 10-35%, less than 10% of calories from saturated fats should be consumed and replaced with monounsaturated and polyunsaturated fats and dietary cholesterol should be limited to a maximum of 300mg/day

Fat is vital to human health, but what are the main concerns about fat in the diet and why?

Main concerns about fat in the diet include that excess body fat is associated with higher rates of all-cause mortality and risk factors for chronic diseases such as diabetes, hypertension, and heart disease.

What are the major sources of carbohydrates in the diet? What is the problem with added sugar?

Major sources of carbohydrates in the diet are starches and sugars. The problem with added sugar are the large quantities of "empty calories".

What is PKU and how does it relate to the use of aspartame in the diet?

Phenylketonuria (PKU) is a disease in which an individual lacks the enzyme phenylalanine hydroxylase. Aspartame is a nonnutritive sweetener that is composed of two amino acids- aspartic acid and phenylalanine. An individual with PKU cannot metabolize phenylalanine because they lack the enzyme which leads to accumulation in the blood, high levels in the blood are toxic to brain tissue (can result in mental degradation and possibly death). Therefore, individuals with PKU must follow a strict diet being careful not to consume high amounts of phenylalanine.

What are some risks of excess dietary intake of protein?

Risks of excess dietary intake of protein include that it usually means excess fat intake, that protein displaces other healthy foods in the diet, and it places an extra burden on the kidneys.

What is the fuel factor for fat? Can you determine the calories from fat in food based on the grams of fat in the food?

The fuel factor for fat is 9kcal/g. Calories from fat can be determined by multiplying the amount of grams of fat by 9kcal. For example, if there are 10 grams of fat, multiply that by 9, and there are 90 calories from fat

Describe the three basic classifications of amino acids

The three basic classifications of amino acids are (1) indispensable or essential amino acids which the body cannot manufacture in sufficient quantity, (2) dispensable amino acids which the body can synthesize from indispensable, and (3) conditionally indispensable which are normally synthesized but some health conditions may require dietary intake.

Distinguish between traditional and preventative approaches to health

Traditional approaches to health dealt with attempts to make changes once symptoms of illness or disease were present Preventative approaches to health deal with identifying and minimizing risk factors that could lead to disease or poor health

What are trans-fatty acids and why are they considered bad?

Trans fatty acids are formed from an industrial process that adds hydrogen to liquid vegetable oils they are unnecessary in the human diet and pose a greater number of negative health consequences related to cardiovascular disease

Define health Define health promotion

a state of optimal physical, mental, and social well-being; absence from disease or disability active engagement in behaviors or programs that advance positive well-being

Describe the two fundamental principles of nutrient interaction.

first, each individual nutrient has many specific metabolic functions and second, no nutrient ever works alone.

What are some good sources of fiber? What are some of the benefits of getting adequate fiber in the diet?

fruits with raw skins, whole grains, vegetables, oats, legumes, and flaxseed Benefits of adequate fiber in the diet include lower blood cholesterol levels, promotion of normal bowel function and prevention constipation, increased satiety, protection against disorders of the small and large intestines, and slow glucose absorption. Diets high in fiber can help prevent and treat disease.

Distinguish between essential, nonessential, and energy-yielding nutrients. What are the six essential nutrients in human nutrition?

Essential nutrients are nutrients that must be obtained from food because the body cannot make them for itself in sufficient quantity to meet physiologic needs Nonessential nutrients are ones that can be manufactured in the body by means of other nutrients and are not essential to consume regularly in the diet Energy-yielding nutrients are ones that break down to yield energy within the body and include carbohydrates, fat, and protein The 6 essential nutrients include (1) carbohydrates, (2) protein, (3) fat, (4) vitamins, (5) minerals, (6) water.

(CH 4) What are the building blocks of proteins and what element do they contain that the other two energy-yielding nutrients do not?

Amino acids are the building blocks of protein, they contain nitrogen (16%) which carbohydrates and fats do not.

Discuss the relationship between ethnicity and lactose intolerance

Lactose intolerance results when the enzyme that is necessary for lactose digestion is absent or deficient from the brush border cells of the small intestine, this condition is known as hypolactasia. Racial and ethnic groups with a higher incidence of lactose intolerance than those of Northern European descent include African Americans, Asian Americans, Native Americans, and Hispanic Americans.

Explain the role of glycogen as a carbohydrate

Glycogen is stored and helps to sustain normal blood glucose levels during short-term fasting periods and provides immediate fuel for muscle action also protects cells from depressed metabolic function and injury.

What 3 factors affect the digestibility of food fats?

(1) the type of fat, (2) the food source, and (3) the cooking method used.

What is MyPlate and what does it emphasize?

A visual pattern of the current basic five food groups which include grains, vegetables, fruits, dairy, and protein Emphasizes on promoting variety, proportionality, gradual improvement, and physical activity

(CH 3) Define the following terms: lipids, glycerides, fatty acids, triglycerides

Lipids: the chemical group name for organic substances of a fatty nature, lipids include fats, oils, waxes, and other fat-related compounds such as cholesterol Glycerides: the chemical group name for fats; fats are formed from a glycerol base with one, two, or three fatty acids attached to make monoglycerides, diglycerides, and trigylcerides; glycerides are the principal constituents of adipose tissue and they are found in animal and vegetable fats and oils Fatty acids: the major structural components of fats Trigylcerides: the chemical name for fats in the body or in food; three fatty acids attached to a glycerol base

Describe lipoproteins and their functions. Distinguish between HDL's and LDL's

Lipoproteins are combinations of triglycerides, protein, phospholipids, cholesterol, and other fat soluble substances (chemical complexes of fat and protein). They are the major vehicles for lipid transport in the blood stream. LDL's "lazy" carry fat and cholesterol to cells and HDL's "happy" carry free cholesterol from body tissue back to the liver for metabolism.

Define the following and give examples: optimal nutrition, malnutrition, undernutrition, overnutrition

Optimal nutrition: a person receives and uses adequate nutrients obtained from a varied and balanced diet (ex: a person gets their nutrients and eats well-balanced from all groups including carbohydrates, fats, proteins, minerals, vitamins, and water) Malnutrition: a condition that is caused by an improper or insufficient diet (ex: a person is not getting enough nutrients from the various groups, or, a person is getting too much from the various food sources) Undernutrition: appears when nutritional reserves are depleted (ex: a person whom may live in poverty does not receive adequate nutrients and therefore nutrient and energy intakes are not sufficient to meet daily requirements) Overnutrition: results from excess nutrient and/or energy intake over time (ex: a person who is morbidly obese and is receiving too much intake or a person who consistently uses excessive amounts of dietary supplements)

Signs of good nutrition Signs of bad nutrition

Signs of good nutrition include a well-developed body, ideal weight for body composition and height, good muscle development, smooth/clear skin, glossy/healthy-looking hair, and clear/bright eyes Signs of poor nutrition may include a malnourished body, either over or underweight, poor muscle development, rough skin that may breakout or have a prolonged healing time, hair may be dry or brittle, and eyes may appear darkened

Give some examples of additional organizations that give recommended dietary guidelines

Some additional organizations that give recommended dietary guidelines include the American Cancer Society, the American Heart Association, and the American Diabetes Association.

(CH 2) Explain the basic nature of carbohydrates as it relates to the body's energy production system and reasons for the dietary importance of carbohydrates

The basic nature of carbohydrates as it relates to the body's energy production system is that carbohydrates are digested to produce glucose, absorbs glucose and transports it to cells, and energy is released from cellular metabolism. The reasons for the dietary importance of carbohydrates is that they are widely available, are a low cost, and are easily stored.

Describe the main functions of carbohydrates, including basic fuel, reserve fuel, and special tissue functions. What is the fuel factor of carbohydrates

The main functions of carbohydrates include (1) basic fuel supply, carbohydrates furnish readily available energy that is needed for physical activity as well as for the work of body cells. Another function is (2) reserve fuel, glycogen is stored in the liver (about 100 g) and the muscles store about 300-400 g which maintains blood glucose levels and ensures brain function. Carbohydrates also (3) serve special functions in many body tissues and organs. In the liver, glycogen reserves maintain overall energy balance. Carbohydrates are (4) also necessary for the proper functioning of the central nervous system (the brain is dependent on a supply of glucose from the blood). Carbohydrates (5) also have a protein-sparing action to protect protein for its major roles in tissue growth and maintenance. The fuel factor of carbohydrates is 4.

What is the primary function of protein in the body? What are the 4 additional important body functions of protein?

The primary function of protein in the body is tissue building. Additional important functions of protein include (1) water and pH balance, (2) metabolism and transportation, (3) body defense system, and (4) energy system.

Explain the difference between visible and invisible fat in the diet. Give examples of some foods that are high in fat or low in fat

Visible fats are easier to control in the diet than those that are less apparent, these fats are obvious and easy to see and include butter, margarine, separate cream, salad oils and dressings, lard, shortening, and fatty meats such as steak. Invisible fats are less visible and therefore cannot be cut out of food how visible fats can be, these fats include cheese, the cream portion of homogenized milk, nuts, seeds, olives, avocados, and lean meat

Describe the basic process of fat absorption, including the terms micelle and chylomicron

Within the small intestines, bile salts surround the monoglycerides and fatty acids to form micelles. The non water soluble fat particles (monoglycerides and fatty acids) are found in the middle of the packaged micelle and the hydrophilic part faces outward. Micelles allow the products of lipid digestion to travel to the brush border membrane. Monoglycerides and fatty acids that made it into the intestinal cell walls via micelle transport are reconstructed to form triglycerides again which are then packaged into a new carrier called a chylomicron, this lipoprotein particle allows the products of fat digestion to enter the circulation.

Define registered dietician

a professional dietitian accredited with an academic degree from an undergraduate or graduate study program who has passed required registration examinations administered by the Commission on Dietetic Registration (CDR)

What 7 pieces of information about fats must be included on food labels? What are some health claims regarding fat have been approved by the FDA?

(1) Calories from fat and saturated fat, (2) total fat, (3) saturated fat, (4) trans fat, (5) polyunsaturated fat, (6) monounsaturated fat, and (7) cholesterol must be included on food labels. Some FDA approved health claims include that a diet low in total fat may reduce the risk of some cancers and that diets low in saturated fat and cholesterol may reduce the risk of coronary heart disease.

Give the four categories of DRI's and define each

(1) Recommended Dietary Allowance (RDA) which is the daily intake of a nutrient that meets the needs of almost all healthy individuals of a specific age and gender, (2) Estimated Average Requirement (EAR) which is the intake level that meets the needs of half of the individuals in a specific group, (3) Adequate Intake (AI) which is used as a guide when insufficient scientific evidence is available to establish the RDA, both the RDA and AI may be used as goals for individual intake, and (4) Tolerable Upper Intake Level (UL) which is not a recommended intake but rather sets the maximal intake that is unlikely to pose adverse health risks in almost all healthy individuals.

What 6 things do the Dietary Guidelines for Americans recommend regarding fat?

(1) consume less than 10% of calories from saturated fats and replace with monounsaturated and polyunsaturated fats, (2) consume as little dietary cholesterol as possible, (3) keep trans fatty acid consumption as low as possible, (4) choose fat free or low fat milk and milk products, (5) choose protein foods that are lean and nutrient dense, (6) use oils to replace solid fats where possible.

Describe the four basic types of vegetarian diets. What are some advantages of following a vegetarian diet? What are some risks?

(1) lacto-vegetarian which only accepts dairy products from animal sources to complement basic diet of plant foods, (2) ovo-vegetarian which eggs are the only animal food included, (3) lacto-ovo vegetarian which allows consumption of dairy products and eggs, (4) vegan which follows a strict vegetarian diet and consumes no animal foods. Some advantages include lower levels of saturated fat and cholesterol, more fruits, vegetables, whole grains, nuts, soy products, fiber, and phytochemicals, lower prevalence of obesity, better lipid profiles and lower rates of death from cardiovascular disease, lower risk of renal disease, effective management of and lower risk of type 2 DM, and lower risk of some cancers. Some risks may include not getting a sufficient enough amount of protein in the body as well as not getting all nine indispensable amino acids.

Give the three main classes of carbohydrates, including the members of each class and their sources

(1) monosaccharides which are simple carbohydrates and include glucose found in corn syrup, fructose found in fruits and honey, and galactose found in lactose (milk products), and (2) disaccharides which are simple carbohydrates and include sucrose found in table sugar, lactose found in milk products, and maltose found in molasses and sweetener in food products, and (3) polysaccharides which are complex carbohydrates and include starch found in grains and grain products, rice, corn, bulgar, legumes, potatoes and other vegetables, glycogen which is a storage form of a carbohydrate in animal tissue and dietary fiber which is broken down into insoluble found in cell wall constituent of plants and soluble fiber found in oats, algae, seaweed, barley bran, legumes, guar, flaxseed, and intercellular plant material (fruit).

Describe the major elements of carbohydrate digestion in the mouth, stomach, and small intestine

Carbohydrate digestion starts in the mouth, the mechanical process of chewing of food (mastication) breaks food into fine particles and mixes it with saliva, chemical processes in which enzymes begin breaking down food (amylase breaks down starch) also occur. In the stomach, peristalsis continues mechanical breakdown and gastric secretions continue chemical breakdown of nutrients. In the small intestine, peristalsis continues mechanical breakdown of food and chemical digestion is completed by enzymes from both the pancreas and intestine. Pancreatic amylase breaks starches down into disaccharides and monosaccharides, making it ready for absorption.

What is cholesterol, where is it made, and why is it important?

Cholesterol is a fat related compound, it is synthesized primarily in the liver and in small amounts in the adrenal cortex, the skin, the intestines, the testes, and the ovaries. It is vital to membranes, is a precursor for some hormones, and plays important roles in human metabolism

Explain the difference between complete and incomplete proteins and give examples of each

Complete proteins are foods that contain all nine indispensable amino acids in sufficient quantity and ratio to meet the body's needs are called complete proteins (mostly of animal origin), examples of these are meat, fish, poultry, seafood and soy. Incomplete proteins are foods that are deficient in one or more of the nine indispensable amino acids (mostly of plant origin), examples of these include grains, legumes, nuts, seeds, fruits and vegetables.

What are the DRI's for protein? Can you calculate both calories from protein in a diet of given total calories? Can you calculate grams of protein needed based on desirable body weight?

DRI's for protein are 10-35% of total caloric intake. Calories from protein in a diet of (for example) 1,600 calories can be calculated by multiplying 1,600x.10=160 and also 1,600x.35=560 to find the range of 160-560 calories from protein. Grams of protein needed if a person weighs (for example) 115lbs can be calculated by dividing 115/2.2=52.3 and multiplying that by 0.8g (52.3x0.8g=41.8g of protein).

What are the Dietary Reference Intake values for carbohydrates? Can you calculate the recommended number of calories from carbs in a diet with a given number of total calories? Can you convert between grams of carbs and calories from carbs?

DRIs for carbohydrates are 45-65% of an adult's total caloric intake. The recommended number of calories from carbs in a diet with a given number of total calories can be calculated by multiplying the given number of total calories in a day by .45 and also by .65 to find the recommended intake range of calories from carbohydrates. For example, using 1,800 total calories the recommended range would be 1,800x.45=810 and 1,800x.65=1,170, therefore the range is 810-1,170kcal of carbohydrates. Grams of carbs can be converted by by dividing the recommended range of kilocalories by 4. For example, 810kcal/4kcal per gram=202.5g and 1,170kcal/4kcal per gram=292.5g.

What 4 things do the Dietary Guidelines for Americans recommend regarding carbohydrates?

Dietary Guidelines for Americans recommend (1) consuming at least half of all grains as whole grains, (2) increasing vegetable and whole fruit intake, (3) choosing more nutrient dense foods and less foods and beverages with added sugar, and (4) reducing the intake of calories from added sugars to less than 10% of total calories in the diet.

What are the Dietary Guidelines for Americans and what are the five key recommendations?

Dietary Guidelines for Americans relate current scientific thinking to America's health problems. The five key recommendations include (1) follow a healthy eating pattern across the lifespan, (2) focus on variety, nutrient density, and amount, (3) limit calories from added sugars and saturated fats and reduce sodium intake, (4) shift to a healthier food and beverage choice, and (5) support healthy eating patterns for all

What are the nutrition standard recommendations in the United States called? What do they recommend?

Dietary Reference Intakes (DRIs). They recommend an ideal amount of each nutrient that will maximize health benefits for each gender and age group as well as those who are pregnant and lactating.

Briefly describe how dietary protein quality is assessed and give examples of high-quality proteins

Dietary protein quality is assessed by comparing high quality protein foods with other foods according to their amino acid ratios (CS), by nitrogen balance (BV), by biologic value and the degree of the protein's digestibility (NPU), and based on the weight gain of a growing test animal in relation to its protein intake (PER). Examples of some high quality protein foods include eggs, cow milk, fish, and beef.

Describe the importance of the food sources of fats. How do animal fats and plant fats differ?

Fat in the body protects organs and regulates body temperature. Animal fats are the chief dietary supply of saturated fat and cholesterol and plant fats supply mostly monounsaturated and polyunsaturated fats including the essential fatty acids

What are fat substitutes and what is their purpose? Give some examples

Fat substitutes are compounds that are not absorbed and thus contribute little or no kilocalories, they provide improved flavor and physical texture to low fat or fat free foods and help to reduce the total dietary fat intake. Some examples include Simplesse and Olean.

Distinguish between saturated and unsaturated fatty acids and give examples of each. How are unsaturated fatty acids named?

Fatty acids are saturated and unsaturated according to whether each carbon is filled with hydrogen. Saturated fatty acids are heavy and dense. Saturated fats include meat, dairy, and eggs. Unsaturated fatty acids are not completely filled with all of the hydrogen that it can hold, therefore it is less heavy and less dense. Unsaturated fats are either monounsaturated or polyunsaturated and include fish, olive oil, some nuts, and avocados.

Describe the major elements of fat digestion in the mouth, stomach, and small intestine

Major elements of fat digestion in the mouth include that some fats are initially broken down into their basic building blocks by the action of lingual lipase in infancy and mechanically in adults. In the stomach, little if any chemical digestion of fat occurs, general muscle action continues to mix the fat with stomach contents. In the small intestine is where fat digestion largely occurs, bile from the gallbladder functions as an emulsifier and breaks the fat into small particles which increases the total surface area available for enzymatic action and it lowers the surface tension of the finely dispersed and suspended fat particles which allows the enzymes to penetrate more easily. Pancreatic lipase breaks off one fatty acid at a time from the glycerol base of triglycerides, leaving fatty acids, monoglycerides, and glycerol to be absorbed. The small intestine secretes an enzyme called lecithinase that breaks down lecithin for absorption

Explain the difference between nutritive and nonnutritive sweeteners and give some examples of each

Nutritive sweeteners are sugar alcohols such as sorbitol, mannitol, and xylitol, they are the alcohol forms of sucrose, mannose, and xylose and provide 2-3 kcal/g. The most well known sugar alcohol is sorbitol which is used as a substitute for sucrose in foods, candies, chewing gum, and some beverages. Nonnutritive sweeteners are alternative or artificial sweeteners that do not provide any kilocalories but provide a sweet taste. Some nonnutritive sweeteners include acesulfame-K, aspartame, luohan guo, neotame, saccharin, stevia, and sucralose.

Explain how person-centered care and the changing food environment in this country affect how health care professionals address nutrition needs

Person-centered care and the changing food environment in this country affect how health care professionals address nutrition needs in ways such that a "one size does not fit all" when it comes to nutrition and individualization and that needs to be kept in mind when planning patient care. The changing food environment, such as how more fast-food, processed food, and pre-packaged foods are readily available, also plays a large role on individual's health and health care professionals as more doctors are being seen for unhealthy eating habits leading to diabetes and other illnesses.

What are phospholipids and why are they important? What is lecithin and why is it important?

Phospholipids are triglyceride derivatives in which the one fatty acid has been replaced with a phosphate group. They are major constituents in cell membranes and allow for membrane fluidity. Lecithin is a lipid substance produced by the liver, it is a combination of glycolipids, triglycerides, and phospholipids. It is a key building block of cell membranes and its' amphiphilc quality makes it ideal for transporting fats and cholesterol.

Explain the relationship between phytic acid and mineral absorption and how it could affect nutritional status

Phytic acid which may be found in legumes, wheat bran, and seeds inhibits iron absorption which could lead to iron deficiency anemia, affecting nutritional status, it also binds to other minerals that have a similar charge as iron such as calcium, magnesium, and zinc. If someone is taking calcium supplements due to the loss of bone mass, phytic acid could interfere with these supplements and inhibit absorption

Explain the concepts of protein balance and nitrogen balance in the body. Explain the difference between positive nitrogen balance and negative nitrogen balance and give examples of each

Protein balance is the relative intake and output and deals with catabolism which is the breakdown of tissue proteins into amino acids and anabolism which is the resynthesis into tissue proteins as needed. With nitrogen balance, intake matches output. Deamination is the removal of nitrogen from amino acids which can occur in nitrogen balance. Positive nitrogen balance occurs when the body stores more than it excretes, an example of this would be during pregnancy. Negative nitrogen balance is when the body takes in less than it excretes (or excretes more than it keeps), an example of this would be during illness or starvation.

Describe the major elements of protein digestion in the mouth, stomach, and small intestine.

The major elements of protein digestion include the mechanical breakdown that begins in the mouth, chemical digestion of protein begins in the stomach with hydrochloric acid and enzymatic breakdown by proteases stored as proenzymes (zymogens) and pepsin in adulthood and rennin which is only present in infancy and childhood (it is especially important for the infant's digestion of milk), and in the small intestine pancreatic secretions trypsin, chymotrypsin, and carboxypeptidase continue breaking down protein into more simple substances and intestinal secretions aminopeptidase and dipeptidase complete the breakdown of protein and polypeptides and free the remaining amino acids.

Explain the role of dietary fiber as a carbohydrate. Distinguish between soluble and insoluble fiber and give examples of each

The role of dietary fiber as a carbohydrate is to lower blood cholesterol levels (soluble), promote normal bowel function/prevent constipation (insoluble), increase satiety, protect against disorders of the small and large intestines, slow glucose absorption which reduces blood glucose spikes and insulin secretion. Insoluble fibers are not soluble in water and include cellulose, hemicellulose, and lignin. Soluble fibers (soluble in water) include algal polysaccharides, B-Glucans, gums, mucilages, and pectins.

Name the two essential fatty acids and describe their 5 functions and sources.

The two essential fatty acids are linoleic acid and alpha-linolenic acid, they serve important functions related to (1) tissue strength, (2) cholesterol metabolism, (3) muscle tone, (4) blood clotting, and (5) heart action. We must obtain these fatty acids from the foods we eat , omega-3 and omega-6 are sources and food sources may be seed oil and plant based oils.

Define nutrition science

the body of science, developed through controlled research, that relates to the processes involved in nutrition internationally, clinically, and in the community