Nutrition Exam 1

7. Name the digestive enzymes that breakdown carbohydrates, proteins and lipids.

a. Carbohydrase- breaks down carbohydrates. b. Protease- breaks down proteins c. Lipase- breaks down lipids

What carbohydrate is the sweetest?

• Fructose

What does it mean if a nutrient claim states "an excellent source" or a "good source" of a nutrient? (What percentage of the DV must be present?)

• excellent source- 20% or more of the DV for a given nutrient per serving. • Good Source- between 10 and 19% of DV.

2. What is an essential nutrient? Explain why alcohol is not considered a nutrient

a. An essential nutrient is a nutrient a person must obtain from food because the body cannot make it for itself in sufficient quantity to meet physiological needs; also called indispensable nutrients. Alcohol in not considered a nutrient because it does not support life. In fact, it interferes with the growth, maintenance, and repair of the body.

1. Name the six classes of nutrients and their major functions!

a. Carbohydrates- Provides energy b. Lipids (fats)- highest caloric value of energy c. Proteins- helps to restore muscle fibers as well as regulate digestion and energy metabolism. d. Vitamins- facilitate the release of energy from carbs, fat, and protein. Each of the 13 vitamins has its own special role to play. e. Minerals- found in bones and teeth and are also found in the fluids of the body. f. Water

4. What do the terms DV, DRI, AI, RDA and UL represent? To whom do these recommendation apply?

a. DV= Daily Value b. DRI= Dietary Reference Intake- recommendations that produce a set of standards that define the amounts of energy, nutrients, other dietary components, and physical activity that best support health. c. AI= Adequate Intakes- reflects the average amount of a nutrient that a group of healthy people consumes. d. RDA= Recommended Dietary Allowances- recommended nutrient intake for everybody. e. UL= Tolerable Upper Intake Levels- the point at which too much nutrient intake can become toxic. • Healthy individuals

6. Trace the major steps of digestion and their function. Where is the major site of nutrient digestion/absorption?

a. Food enters the mouth and travels down the esophagus and through the upper and lower esophageal sphincters to the stomach, then though the pyloric sphincter to the small intestine, on through the ileocecal valve to the large intestine, past the appendix to the rectum, ending at the anus. b. Mouth- during chewing, teeth crush large pieces of food into smaller ones. Saliva contains carbohydrase, an enzyme that hydrolyzes carbohydrates. After a mouthful of food has been chewed and swallowed, it is called a bolus. c. The stomach retains the bolus for a while in its upper portion. Little by litte, the stomach transifers the food to its lower portion, adds juices to it, and grinds it to a semiliquid mass called chyme. It then releases small amounts of chyme into the small intestine. d. The small intestine is where nutrient absorption takes place. e. Large intestine withdraws water from the chyme, making excretion easier.

5. Diagram and explain the "ChooseMyPlate" food guide logo. Summarize the major recommendations for eating. How many servings of whole grains are recommended each day?

a. The my plate logo divides a plate into four sections, each representing a food group-Fruits, vegetables, grains, and protein. The sections vary in size, indicating relative proportion each food group contributes to a healthy diet. At least half of the grain intake should be whole grains. The daily recommendation is 6 0z so 3oz of whole grains.

hat credentials identify a "nutrition expert"?

a. The person has an undergraduate degree requiring about 60 credit hours in nutrition, food science, and other related subjects; complete a year's clinical internship or the equivalent; pass a national examination administered by the academy of nutrition and Dietetics; and maintain up to date knowledge and registration by participating in required continuing education activities

Summarize the Dietary Guidelines for Americans.

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Given a specific food, calculate the energy contribution (kcalories) from protein, fat and carbohydrate.!

• 1 gram carbohydrate= 4 Kcal • 1 gram protein= 4 Kcal • 1 gram fat= 9 Kcal

Explain the diet planning principles: adequacy, balance, kcalorie control, variety and nutrient density and moderation. Why do we choose the foods we eat?

• Adequacy- reflects a diet that provides sufficient energy and enough of all the nutrients to meet the need of healthy people. • Balance- helps to ensure adequacy. • Kcalorie control- selecting foods of high nutrient density. • Nutrient density- • Variety- improves nutrient adequacy. • Moderation- contributes to adequacy, balance, and kcalorie control.

Define the USDA terms, "organic" and "100% organic". Identify the organic logo

• At least 95% of the product's ingredients have been grown and processed according to USDA reulations. • 100% Organic

What are the daily recommendations for carbohydrate, whole grains, sugar & fiber?

• Carbohydrates -between 45%-65% daily value. Whole grains- half of grains eaten. Sugar- about 50 grams, fiber- about 25 grams ( no more than 45 g)

What health issue is associated with frequent ingestion of refined sugars & starches?

• Dental Caries or tooth decay.

Trace the major steps in carbohydrate digestion and absorption

• Digestion- in the mouth, thoroughly chewing high-fiber foods slows eating, and stimulates the flow of saliva. The salivary enzyme amylase starts to work, hydrolyzing starch to shorter polysaccharides and to the disaccharide maltose. In the stomach carbohydrate digestion ceases. Because fibers are not digested they linger in the stomach and delay gastric emptying, thereby providing a feeling of fullness. In the small intestine most of the carbohydrate digestion takes place. In the large intestine mineral and water absorption takes place. • Absorption- most nutrient absorption takes place in the small intestine.

How is carbohydrate stored in the body?

• Either broken down into glycogen for immediate energy use or by being stored in the body as fat.

Compare enrichment and fortification. Give an example of each.

• Fortification is when a nutrient is added to increase the nutritional value while enrichment is adding nutrients back that were lost during processing the food.

Explain the concept of high versus low nutrient density. Give examples

• High- low Kcal high nutrient. Low-fat milk • Low- high Kcal low nutrient- milkshake

Compare the nutritional contribution of honey vs. sucrose in the diet. Is honey better?

• Honey and sucrose both contain glucose and fructose. While honey does contain a few vitamins and minerals there are not enough to make it any better.

What causes lactose intolerance and how is it treated?

• Lactose intolerance is caused by the inability to break down the lactose because of a lack of lactase, the enzyme that breaks down lactose. It can be treated by a change in diet or by taking a supplement that helps to break down lactose

Identify the eight major food allergens required on a food label

• Milk, Eggs, Peanuts, Tree nuts (such as almonds, cashews, walnuts),Fish (such as bass, cod, flounder),Shellfish (such as crab, lobster, shrimp),Soy, Wheat.

Describe the chemical structure of monosaccharides, disaccharides, polysaccharides and fiber. What major roles do they play in the diet?

• Monosaccharides- Glucose, Fructose, Galactose; all have the same chemical formula, C6 H12 O6. • Disacharides- Pairs of the three monosaccharides. All contain one glucose and an additional monosaccharide. Maltose is two glucose. Sucrose is a glucose and fructose. Lactose is a glucose and galactose. • Polysaccharides- contain many monosaccharides strung together. Includes Glycogen, Starches, and fibers. • Fiber- The structural parts of plands. Bonds between the monosaccharides in fiber cannot be broken down by digestive enzymes in the body. Helps move food through the GI tract.

Identify health claims, structure/function claims, and nutrient claims found on food labels.

• Nutrient claims- characterize the level of a nutrient in the food. Ex. fat free, less sodium. • Health claims- characterize the relationship of a food to a disease or health related solution. Ex. food may help with heart burn • Structure/function claim- describe the effect that a substance has on the structure or function of the body and do not make reference to a disease. Ex. calcium builds strong bones.

What is the recommended intake for refined sugar per day? (AHA recommendation

• Should account for no more than 25% of the days total energy intake.

Define soluble & insoluble fibers. Give a food example of each and how they impact health.

• Soluble Fiber- Nonstarch polysaccharides that dissolve in water to form a gel. An example is pectin from fruit, which is used to thicken jellies. Commonly found in oats, barley, legumes, and citrus fruits. Most often associated with protecting against heat disease and diabetes by lowering blood cholesterol and glucose levels. • Insoluble fibers- nonstarch polysaccharides that do not dissolve in water. Examples include the tough, fibrous structures found in the strings of celery and the skins of cork kernels. Found mostly in whole grains and vegetables. Promote bowel movements, alleviate constipation, and prevent diverticular disease.

Be able to interpret a food label. What is a % Daily Value?

• The percent of the recommended daily intake for a nutrient

. What secretions does the pancreas release when blood glucose rises too high? Too low?

• Too high- insulin • Too Low- glucagon

Compare the nutritional value of whole grain, multi grain and enriched wheat bread.

• Whole grain contains all of the nutrients and fiber, multigrain oftentimes lacks nutrients and fiber. Enriched can add back the nutrients.