Nutrition Chapters 1- 6
Classifications of amino acids
1. Neutral 2. Acid 3. Basic
Nitrogen balance
1. neutral =healthy 2. negative =burn 3. Positive = prego or growth
How many amino acids make proteins
20
Bolus
Amount of food
Covalent Bonds
Bonds formed between non metals
Inadequate kilocalorie
Carbs, Fats and protiens
DRI
Dietary Reference Intake
Small instestine
Duodenum, jejunum, lleum
Bananas and avocados contain cholesterol
False Bananas and avocados both contain fat but no cholesterol
Lactose is the name of an emzyme
False Enzymes end in "ASE" Lactase Lactose is a sugar found in milk
Gelatin is a good source of high-quality protein.
False Gelatin does not contain all the indispensable amino acids
The hydrolysis of carbohydrate yields fatty acid and glycerol.
False Hydrolysis of carbs=monosaccharides Hydrolysis of lipids or fats =fatty acid and glycerol
Fat-soluble nutrients always enter the portal circulation.
False Long chain triglycerides = lymphatic system "Think fat system" Short chain/medium chain =portal circulation
Eliminating sucrose from the diet prevents development of dental caries
False Multifactoral contribute to caries not just intake of surgar
Most absorption occurs in the stomach
False Occurs in the SMALL INTESTINE
All caloric sugars can be metabolized by plaque biofilm.
False Oral bacteria are unable to metabolize XYLITOL, which is a calorie containing sugar
Older patients require less protein than younger adults
False Protein is at least equal if not more
Raw sugar is nutritionally superior to white sugar.
False Raw sugar is unfit for use because of it's impurities vs white sugar
Protein requirements are based on the assumption that dispensable amino acids and kilocalories are provided in adequate amounts.
False food from plants, dairy products
The desire for sweetness in the diet is an acquired taste.
False not acquired taste because newborns prefer it
High protein intake strengthens the enamel of the tooth.
False only required for tooth development
Based on MyPlate, two or four servings daily are needed from the fruit and vegetable group.
False 3-5 servings veggies 2-4 servings fruits
Nucleotides are the building blocks of proteins.
False Amino acids are the building blocks of proteins Nuleotides are building blocks for nucleic acid
The only nutrients that provide energy are carbohydrates, fats and vitamins.
False Fats, carbohydrates and proteins
Sucrose is a disaccharide containing glucose and galactorse
False Glucose and fructose
A hydrolysis reaction produces water as a product, while a condensation reaction requires water as a reactant.
False Hydrolysis requires H20 Condensation produces H20
Insulin activates glycogen degradation to regulate carbohydrate and lipid metabolism
False Insulin of the "fed" state and is secreted when the blood glucose levels are high. "Blood Glucose"
Milk is perfect food for everyone.
False No single food contains all essential nutrients in amounts need for optimal health "No super food"
Dietary reference intakes (DRIs) are required daily intakes essential for all patients to be healthy.
False Not all patients require the same things, pregnancy, allergic, age, gender ect are all factors
The catabolism involves the reduction of carbohydrates into carbon dioxide and water
False OXIDATION of carbohydrates into Co2 and H20
According to the Dietary Guidelines for Americans, consumption of all sugars should be reduced.
False Only the consumption of added sugars should be reduced. Naturally occurring sugars from milk and fruit are desirable
Sugar is the leading cause of chronic health problems.
False Sugar is implicated as a cause of dental caries, but not in other major diseases, Hypertension, cardiovascular or diabetes
Villi are located in the large intestine
False Villi are located in the small intstine
Oils are less fattening than solid fats
False All fats produce 9 Kcal/g
Marasmus is a protein-deficiency disorder.
False Its a protein and kilocalorie deficiency
Glucose is the same as table sugars
False Sucrose is table sugar
Fats containing vitamin E deteriorate and become rancid rapidly
False Vitamin E can protect oils, but also can become deactivated and not used in the body
Dietary fat intake should be less than 20% of total kilocalories
False fat estimated between 20-30 % for adults
Nuts and cheeses are nutritious foods that should be recommended to all patients for snacks because they reduce the rate of caries
False limited because of their fat content
No food containing more than 35 % of its kilocalories from fat can be considered healthy.
False Overall average intake is important but butter and oils are 100 % fat, but can be used safely in a diet
Kwashiorkor
From protein energy malnutrition Younger 18-24 months
Kilocalorie
Measured in increased in heat By product alcohol
Colon
Microflora and sythethesisize vitamins
Micronutrients
Minerals and vitamins
Ionic bonds
Positiivley charged metal ions and negativley charged nonmetal ions
Metabloism
Production and use of energy how cells aquire, transform, store, and use energy throught the Krebs cycle
Digestion happens from what two main organs
Small intestine and the pancrease
Carbs
Sole source of energy for the RBCs, brain (CNS), and lens of the eye Simple-sugar, fruits vs. complex-grains Does not cause caries,
A protein deficiency during childhood may lead to increased caries susceptibility related to alterations in tooth development and diminished salivary flow
True
A substrate binds the enzyme active site and is converted into product.
True
Amino acids are the building blocks of proteins.
True
Carbohydrates are absorbed as monosaccharides.
True
DRI is designed for healthy adults and 6 month and older
True
Despite poor nutrition, malnourished children have a decreased rate of caries because they don't consume much sugar
True
Excessive consumption of carbohydrates is the main cause of obesity.
True
Fat intake has been linked more frequently to cancer than any other dietary factor
True
Fats contain 9 kcal/g
True
Fiber tends to regulate the rate of foods passing through the gastrointestinal tract.
True
Fructose is the principal carbohydrate in honey.
True
Good nutrition is possible regardless of a patient's cultural habits.
True
Hydrophilic molecules dissolve readily in water
True
Missing, decayed or poorly restored teeth can affect food intake
True
Positive nitrogen balance occurs during periods of growth.
True
Saliva aids in oral clearance of food
True
Taste disorders are often the result of problems in smell rather than taste.
True
The Dietary Guidelines for Americans were written for healthy people to help reduce their risk of developing chronic diseases
True
The alimentary tract is approximately 30 feet long.
True
The digestive process begins in the oral cavity
True
The goal of MyPlate Food Guidance System is to convey the importance of variety, moderation and proportion
True
Vitamins are essential
True
Water is the most important nutrient.
True
When the hydrogen atoms are on opposite sides of the double bond, the structure is a trans isomer
True
Lipid Metabolism Glucose begins with glycolysis?
True "Go to the Park And Try Cola Over Pepsi"
Humans lack the enzymes to synthesize essential (indispensable) amino acids, so they must be obtained from foods
True "INDISPENSABLE"
An unsaturated fatty acid with 16 carbons has a lower melting temperature than a saturated fatty acid with 16 carbons
True "Thinks saturated clothing takes longer to dry"
An increase in protein intake without decreasing intake of other energy-containing nutrients may lead to an increase in fat stores rather than muscle.
True "one or the other, Substitution and moderation"
Omega-3 fatty acids are poly-unsatureated fatty acids.
True "think 3"
Natural sugars in foods can be just as cariogenic as added sugars.
True (caries causing)
A product containing more unsaturated fatty acids then saturated fatty acids is a healthier food choice than one containing a high proportion of saturated fatty acids.
True "unsaturated is better"
Macronutrients
Water, protiens, carbs, fat and alcohol
Mechanical actions
break up food and mix for better blending chewing and peristalis voluntary and then non-voluntary
Marasmus
long term PEM
Hypoglycemia
low blood pressure (sugar)
Chemical action
reduces to absorbable molecules -Enzymes Salivary amalase
Discretionary calories
total energy required - essential cal