HNF150 Unit 2

Which of these types of fatty acids elevate LDL cholesterol and thus elevate the risk of heart disease and heart attacks? Question 8 options: essential fatty acids trans fatty acids monounsaturated fatty acids omega-3 polyunsaturated fatty acids omega-6 polyunsaturated fatty acids

trans fatty acids

Which type of fatty acids can be formed as a result of food processing? Question 5 options: Monounsaturated Fatty Acids Polyunsaturated Fatty Acids Unsaturated Fatty Acids Trans Fatty Acids

trans fatty acids

TRUE/FALSE: Water-soluble vitamins can be partially leached out of food through cooking and washing. Question 8 options:TrueFalse

true

True/False: A beneficial change in blood lipids occurs when monounsaturated fatty acids are increased in the diet. Question 8 options: True False

true

True/False: Beta-Carotene can be found in dark green vegetables such as spinach and broccoli.

true

True/False: Consuming trans fat poses a risk to the heart and arteries by raising blood LDL and, at higher intakes, lowering beneficial HDL.

true

True/False: Mutual supplementation involves eating two foods together that contain different amino acids to avoid "limiting amino acids." Question 3 options:TrueFalse

true

t/f? fruits and vegetables, nuts/seeds -> soluble fiber

true!! you got this girl

Which of the following fats is made by hydrogenating plant oils with an aim to mimic the food properties of butter or other saturated fats? polyunsaturated fat cholesterol VLDL trans fat

trans fat

dipeptides

protein fragments that are two amino acids long

vitamins

compound needed in very small amounts in the diet to help regulate and support chemical reactions in the body

USDA organic certification

"A production system that is managed in accordance with the National Organic Standards Act and regulations in this part to respond to site-specific conditions by integrating cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity."

explain how this B vitamin assists with energy metabolism : B6

(PLP - pyridoxal phosphate) ) is the principal vitamin B6 coenzyme. > 100 metabolic reactions, most regarding nitrogen. Makes 3 coenzyme compounds, All can be phosphorylated to make active B6, PLP (Pyridoxal Phosphate) is the principal Vitamin B6 coenzyme -B6 amino acid metabolism : transmamination (the transfer of an amino group from one amino acid to another) to make nonessential amino acids -food sources of B6 : stored in muscles -so meat, fish, poultry, whole grains (not enriched), a few F&V like potato and banana, nuts and beans Coenzymes derived from B-vitamins are used by many of the enzymes that are involved in our metabolic pathways (Krebs cycle enzymes, etc). Helps metabolize and generate energy from carbs lipids amino acids

conditionally essential amino acids

** i. The 6 starred amino acids are CONDITIONALLY ESSENTIAL meaning that they become essential in the human diet meaning that their synthesis can be limited in some unique cases such as physiological conditions such as premature infancy, disease or trauma, severe catabolic distress or if the body doesn't have needed precursor. Glycine, glutamine, proline, tyrosine, arginine, cysteine

Sterols and cholesterol

**Cholesterol: Not a dietary essential because our bodies make cholesterol. 30-40% of our cholesterol is taken from our food, and 60-70% is synthesized by our liver. Only animal products have cholesterol. Used by body to synthesize hormones and vitamin D, the liver uses it to produce bile, and it's an important component of cell membrane and structures STEROLS - COMPLEX LIPIDS, SUCH AS CHOLESTEROL Precursor for synthesis of: steroid hormones, bile, and vitamin D. Also a component of membranes. ONLY Animals make cholesterol (thus, is based in animal based foods). Plants produce other sterols (ex phytosterols) · Not a dietary essential (because we can make it) · 1/3 of our cholesterol is taken from food (30-40% of our cholesterol is taken with food) · 2/3 is synthesized by our liver (60-70% is synthesized by our liver) · Only animal foods have cholesterol: eggs, meat, fish, poultry, butter and dairy fat. Response to cholesterol intake varies from person to person -- some people get increased levels of blood cholesterol upon intake, others do not. - The last category of lipids is the sterols. You can see that sterols have a different appearance than the other two categories being made up of ring structures. Two examples of sterols are cholesterol and vitamin D. Cholesterol is made by animals and is present only in animal-based foods. These include eggs, meat, fish, poultry, butter and dairy fat. Since our bodies make it, cholesterol is not an essential nutrient. We do not need it in our diets

it is easy to be protein deficient

**It's very hard to be protein deficient, even from only plants (practically impossible if you eat enough calories!)70 kg male : RDA = 56 g protein 65 kg female : RDA = 52 g protein Vegetarian examples, if you were vegetarian and you only ate oatmeal or only ate broccoli or only ate cheese, you would be getting enough protein. Thus, a plant diet does not mean that youre protein deficient *It's possible to be low in protein, but generally only if your calorie intake is far below your daily needs!! Usually vegetarians DO get enough protein You can see that eating just a few servings of animal foods will get you to your protein requirement. Similarly with plant foods, if you're eating whole foods just by eating enough calories, you will eat enough protein.

phospholipids

**Phospholipid: 2 fatty acids, glycerol backbone, and a phosphorous containing acid. Phospholipids form cellular membranes and they serve as emulsifiers in the body. two fatty acids, glycerol backbone and phosphorus-containing acid o Hydrophilic (water-loving) phosphate group (head) o Hydrophobic (water-fearing) fatty acid groups (tails) Phospholipid FUNCTIONS: · FORM cellular membranes · Serve as EMULSIFIERS in the body. Ex, lecithins in egg emulsify fats, a property used in baking and in making emulsions such as mayonnaise...Lecithin is also in BILE!

Triglycerides and how they differ

**Triglyceride: 3 fatty acids and 1 glycerol bonded together. Triglycerides makes up most of the fat in the foods we consume, and is the kind of fat we store in our bodies. a. Triglycerides make up most of the fat that we eat in our food and also the kind of fat stored in our bodies. Phospholipids make up our cell membranes. And sterols include cholesterol, a molecule that our bodies make, and one that is used for many things, such as : parts of cell membranes, used to make bile, used to make vitamin D, and used to make the sex hormones such as estrogen and testerone Triglycerides - three fatty acids attached to a glycerol backbone A. Formation of Triglycerides: made of 3 fatty acid chains attached to a glycerol molecule. All triglycerides have this basic structure, where they differ is in the individual fatty acids. Some of the fatty acids will have a few double bonds, while others may only have single bonds (they can be different lengths and types) i. Differ by : lengths (number of carbons), the types of bonds (single or double), different degrees of saturation or unsaturation

discuss reasons why consuming too much amino acid supplements is not recommended

*Amino acid supplements: Taking single-amino-acid supplements can cause imbalances that may interfere with normal absorption of food-derived amino acids. As above for high protein intake: Processing excess protein can overburden disease-damaged livers and kidneys May increase the excretion of calcium by the kidneys Amino acid supplementation may work against an athlete by increasing the risk of dehydration, as extra water is required to rid the body of the byproducts of protein metabolism. Current research on the validity of amino acid supplementation is a bit complicated. The relevant data is very limited, making long term effects unknown. We haven't yet determined the impacts of long-term supplementation. It does seem that most amino acid supplements are generally safe in the recommended dosages and for the appropriate indications. However, excessive consumption may have some adverse metabolic effects. -Adverse Effects of Amino Acid Imbalances (from supplementation): in general, we can meet our basic amino acid needs through a balanced diet, supplements are not necessary. The amount of research on the validity of amino acid supplementation is sparse and we haven't yet seen the impacts of long-term supplementation in humans • There are adverse effects in animals when most amino acids are taken in disproportionate amounts. • neurological effects • tissue damage • increased cholesterol levels may be associated with chronic diseases if taken over long periods of time. • In humans? In general, there is little evidence of serious adverse effects from most amino acid supplements. • For many amino acids, the data relevant to humans is very limited. So unanticipated adverse consequences of consuming large amounts cannot be ruled out. there are no UL established for amino acids due to this!

a. The American Heart Association recommends eating fatty fish every week. Which nutrient is this recommendation based upon?

*Omega-3 fatty acids (specifically DHA, a higher form of Omega-3 which is made from alpha-linolenic acid). i. The American Heart Association's recommendation to eat fatty fish every week is primarily based on the beneficial omega-3 fatty acids found in these types of fish. Omega-3 fatty acids, such as EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), are known to have cardiovascular benefits, including reducing the risk of heart disease and stroke. Fatty fish like salmon, mackerel, trout, sardines, and tuna are rich sources of these essential fatty acids.

a. What are the best choices of fish from an ecological and sustainability perspective? What are some ecological and sustainable alternatives to eating fish?

*The best choices of fish include wild Salmon, caught wild in Alaska, either fresh or canned. One can also look into ecological tank farm systems. Clams, mollusks, oysters etc. are also excellent choices. Mussels are very sustainable and inexpensive. You can also catch your own fish. i. Make sure that you're buying sustainable fish , here's how you can know if its sustainable : 1. Check the label : for farmed fish look for the agriculture stewardship council logo. And for wild fish look for the marine stewardship council logo. 2. Next, try to shop at supermarkets that only stock fish from responsible farms and fisheries, the best options are whole foods, Safeway, Wegman's and trader joes. 3. Then download montery bay aquarium seafood watch so that when you shop you can enter the name of any fish and know whether or not to buy it. ii. So what can I eat and what can I do? 1. Wild salmon, canned or fresh (caught wild in alaksa) 2. Ecological tank farm systems (ex, shrimp farm in okemos) 3. Eat mollusks (clams, oysters, mussels) 4. Catch your own : fish freeze well and can be smoked, dried and cured iii.

explain poverty, huger and food insecurity in terms of pre pandemic vs post pandemic

*but now and before the pandemic, however, the vast majority of food insecurity families ARE employed So before the pandemic, 78% of food insecure households with children, we're working. Only 7% of food insecure families with children were not working and not disabled. Why do we see this? The major issues are low wages and underemployment. So in essence, the main cause of food and security is not unemployment, poverty, which Barbara Ehrenreich, who has written extensively on our load, wage society defines as a shortage of money generally caused by a lack of adequate pay Its not just income equality, but also wealth inequality! In 2019, non-Hispanic whites had a median household wealth of almost a $140 thousand, compared with just $13 thousand, almost $13 thousand for black householders, and almost $20 thousand for Hispanic householders. These differences are due to differences in wages and differences in inheritance of wealth. We had over 200 years of slavery. There used to be 17% of US farmers were black, now there are less than 2% of farmers as black people. This is due to the clear discrimination by the US dept of agriculture and its also due to land theft Trade-offs -- People find they have to choose between buying food and paying for... § High costs of housing (rent, mortgage, utilities) § Transportation to work § Childcare § Other essentials (clothing, school supplies, etc.) § Medical costs

explain how this B vitamin assists with energy metabolism : thiamin

Our brains preferred glucose is the energy source. Thiamin is needed to released energy from glucose.

Low food security

- food security characterized by reductions in dietary adequacy and variety.

earned income credit

- tax credit for working people with low or moderate incomes. The amount of credit depends on filing status and exactly how much was earned. Is a way for the government to help people who are working but don't earn enough to meet their family's needs.

likelihood of toxicity and toxicity symptoms of vitamin B1 (thiamin)

-likelihood of toxicity : no UL -toxicity symptoms : Nausea Vomiting Diarrhea Allergic reactions Skin rash Flushing Difficulty breathing Decreased heart rate Low blood pressure (hypotension), Headaches Restlessness or nervousness

vitamin K deficiency diseases and symptoms of deficiency and populations at risk of deficiency

-(Deficiency is rare) -symptoms : Poor blood clotting which can lead to hemorrhaging; doctors will check vitamin K status before surgery -Newborns - cannot make own vitaminK and are given vitamin K injections Long term antibiotic use can interfere with vitaminK synthesis Impaired GI function -

State how many essential amino acids exist and why adequate amounts of all the essential amino acids are required for protein synthesis

-20 total amino acids (9 are essential and therefore must come from diet) *There are 9 essential amino acids that need to be obtained through food. (The remaining 11 amino acids are ones that our bodies can make using other molecules as starting material.) Protein synthesis requires sufficient amounts of the 9 essential amino acids from our diet. If that requirement is not met then the right amino acid will not be available and the protein synthesis will fail and be stopped.

protein

-Compounds composed of carbon, hydrogen, oxygen, and nitrogen -arranged as strands of amino acids A three dimensional polymer made of monomers of amino acids.

likelihood of toxicity and toxicity symptoms of vitamin B2 (riboflavin)

-likelihood of toxicity : no upper limit -toxicity symptoms : Large amounts will turn urine very bright yellow

vitamin E deficiency diseases and symptoms of deficiency and populations at risk of deficiency

-Hemolytic anemia- rare in humans, breakdown of red blood cells -symptoms : Immune function impairment, neurological changes; loss of muscle coordination, impaired vision and speech -Premature babies, smokers, impaired GI functioning including fat malabsorptio

explain how proteins maintain fluid and electrolyte balance

-Proteins in the blood helps to maintain fluid balance by attracting and retaining water. As shown in the figure, the right balance of protein allows fluids to exchange between the capillaries and the surrounding tissues, delivering nutrients and taking away wastes. If you have a very low intake of protein, your level of blood protein will eventually decrease. With reduced blood protein, the fluid does not return as effectively to your blood vessels and instead collects in the spaces between your cells. As the fluid continues to build up in the spaces between your cells, swelling or edema occurs, particularly in the feet and ankles due to gravity, but also in the stomach region.

List the beneficial/healing properties of tart cherries. (from 5M Foodie)

-They contain phytochemicals melatonin, anthocyanins, and flavonoids (antioxidants), -they reduce inflammation -there are potential benefits for gout & arthritis, cardiovascular disease, pain relief, athletic performance -High in vitamins K, A, C, and fiber -Inhibits damaging oxidation

vitamin A deficiency diseases and symptoms of deficiency and populations at risk of deficiency

-Vision Deficiencies, Keratinization, growth delay, increased susceptibility to infection -symptoms : Night blindness- slow recovery after flashes of light Xerophthalmia- irreversible blindness; loss of healthy epithelial cells, less eye protection, and eventually scarring of cornea P /- excess production of keratin; skin becomes rough, increased susceptibility to infection, and impaired growth -Uncommon in North America Impaired Gi function including fat malabsorption, premature infants, and children in developing countries

polypeptide

-a string of 10-50 amino acids -a protein fragment (most proteins are a few hundred aa long)

heart attack

-coronary heart disease (heart attack) -heart attacks are correlated with total blood cholesterol levels (at any age). The slope is highest for ages 40-49. Reducing their total cholesterol by 38 cuts their risk of heart attack by half. The target value for total blood cholesterol is to stay under 200 mg per decilited, but this study shows that the risk is lowest at around 175. -risk of heart attack goes down with higher HDL levels *the event in which the vessels that feed the heart muscle become closed off by an embolism, thrombus, or other cause with resulting sudden tissue death.

vitamin B6 deficiency diseases, symptoms of deficiency and populations at risk of deficiency

-disease : Seborrheic dermatitis Microcytic hypochromic anemia -symptoms : Scaly skin, greasy red patches Small pale RBCs lacking hemoglobin Depression and confusion -populations at risk : Smokers, older adults, alcoholism, and some medications

vitamin riboflavin (B2) deficiency diseases, symptoms of deficiency and populations at risk of deficiency

-diseases : Ariboflavinosis skin disorder -symptoms : Symptoms develop after 2 months of deficiency Affects the mouth, skin, and red blood cells - inflammation of throat, mouth, tongue, cracking corners of mouth, moist scaly skin, anemia, fatigue, confusion, headaches -populations at risk : Low dairy intake Adolescent girls and elderly, alcoholism, and malabsorption disorders

vitamin thiamin (B1) deficiency diseases, symptoms of deficiency, populations at risk of deficiency

-diseases : Beriberi - "I can't, I can't" Two types of Beriberi - dry and wet Wernicke-Korsakoff Syndrome - chronic alcoholics -symptoms : Some signs of beriberi develop in 14 days Dry symptoms- neurological problems such as mental confusion and memory problems, muscular problems such as muscle weakness and pain, and poor appetite/weight loss Wet symptoms- include dry symptoms as well as cardiovascular impairment Alcohol - low intake, diminished thiamin absorption, increase thiamin excretion Double vision, apathy, confusion, lack of muscle coordination -populations at risk : Older adults, alcoholics, GI disease

vitamin folate deficiency diseases, symptoms of deficiency and populations at risk of deficiency

-diseases : Megaloblastic or Macrocytic Anemia Neural Tube Defects (NTD) -symptoms : New DNA cannot be formed, cell division is hammered, large immature cells GI and immune cells also affected - impaired digestion and lower immunity. Maternal folate deficiency during the first 21-28 days after conception Spina bifida (spinal cord bulge throughout back) can occur when a women is deficient in folate in the first 21-28 days after conception Anencephaly (missing parts of brain) --RBCs have a short 120 day life span, and so they are susceptible to folate deficiency. -if folate is deficient, new DNA cannot be formed, thus cell division is hampered. -> Large, immature, abnormal red blood cells that haven't divided/matured properly. -populations at risk : Pregnant women -recommendation : all women that could get pregnant should take 400 mcg folate/day from supplement.

vitamin B12 deficiency diseases, symptoms of deficiency and populations at risk of deficiency

-diseases : Megaloblastic or Macrocytic Anemia Pernicious (deadly) anemia - Autoimmune disease: inadequate intrinsic fa low ctor -symptoms : Low B12 intake causes some symptoms Similar to folate deficiency anemia Neurological problems- nerve degeneration, mental problems, visual problems, GI disturbance, loss of bowel/bladder control -populations at risk : Older adults, gastrectomy, gastric bypass surgery, malabsorption disease, vegans

enzyme

-enzymes are proteins that aid the thousands of biochemical reactions that take place within and outside of our cells. The structure of enzymes allows them to combine with other molecules inside the cell called substrates, which catalyze reactions that are essential to your metabolism

linoleic acid (omega 6) and its food sources

-essential fatty acid -o Sources: seeds, nuts, grains, vegetable oils (corn, cottonseed, safflower, sesame, soybean, sunflower), poultry fat and many of the common frying oils used in restaurants and fast foods...we get enough of these (probably too much)

protein quality pt 2

-helps determine how well a protein source supports growth of children and adults -2 factors influence this: digestibility and amino acid composition Is the amino acid composition of the food protein similar to the amino acids needed by our muscle proteins and other proteins? Based on: digestibility and absorption of a protein source It's ability to supply indispensable amino acids in amounts adequate to meet the AA requirements of 2-5 year old child Used on nutrition labels that make a protein nutrition claim Compares food to egg whites, which have a PDCAAS of 1

likelihood of toxicity and toxicity symptoms of vitamin C

-likelihood : 2g/day upper limit Smokers need more -symptoms : May cause: Gi issues and kidney stones

likelihood of toxicity and toxicity symptoms of vitamin A

-likelihood : Need to be careful when pregnant Very large doses from supplements (500mg children, 10g adults) can be fatal) Carotenoids in food not toxic -symptoms : *vitamin A is one of the most toxic vitamins Upper limit for vitamin A= only 3-4 times the RDA Teratogenic: causes malformation in an embryo Hypercarotenemia: orange 'skin color

likelihood of toxicity and toxicity symptoms of vitamin D

-likelihood : Only seen when people take excessive amounts of vitamin D via supplements; 5-10X the RDA on an ongoing basis. Prolonged sun exposure degrades vitamin D precursors in skin -symptoms : Hypercalcemia- abnormally high calcium levels Calcium deposits form in soft tissues, increase in kidney stones, and hardening of blood vessels UL= 100mg/day (4000 IU) *cannot get vitamin D toxicity from too much sunlight

likelihood of toxicity and toxicity symptoms of vitamin K

-likelihood : People taking anticoagulants like Warfarin or Coumadin should maintain a consistent intake of vitamin K so that their drug dose does not have to be adjusted -symptoms : no UL

likelihood of toxicity and toxicity symptoms of vitamin E

-likelihood : Relatively nontoxic Very high doses from supplements can interfere with vitaminK and cause hemorrhaging Exercise caution if taking daily anticoagulants or aspirin -symptoms : Nausea Diarrhea Stomach cramps Fatigue Weakness Blurred vision Headache Dizziness Increased risk of bleeding (due to interference with vitamin K metabolism) Muscle weakness Impaired immune function

likelihood of toxicity and toxicity symptoms of vitamin folate

-likelihood of toxicity : Higher levels may mask a vitamin B12 deficiency Applies to supplements only -toxicity symptoms : Nausea Vomiting Abdominal cramps Diarrhea Loss of appetite Bloating Confusion Irritability Sleep disturbances Skin reactions Increased risk of seizures in individuals with epilepsy

likelihood of toxicity and toxicity symptoms of vitamin B12

-likelihood of toxicity : No upper limit Vegans need to supplement, pregnant or nursing vegans especially -toxicity symptoms : Itching Skin rash Diarrhea Nausea Vomiting Abdominal pain Headache Fatigue Dizziness Anxiety Tingling or numbness, particularly in the hands and feet Muscle weakness Heart palpitations

likelihood of toxicity and toxicity symptoms of vitamin B6

-likelihood of toxicity : Upper limit Can cause potential irreversible nerve damage only from supplements. Requirements are proportional to protein intake. sensitive to heat and leaching during cooking -(Increased dietary protein results in an increased requirement for vitamin B6, probably because PLP is a coenzyme for many enzymes involved in amino acid metabolism) -toxicity symptoms : Numbness or tingling in the hands and feet (peripheral neuropathy) Sensory nerve damage Coordination problems Difficulty walking Impaired balance Sensitivity to light (photophobia) Fatigue Irritability Confusion Difficulty concentrating Mood changes Skin lesions Gastrointestinal symptoms such as nausea, heartburn, and abdominal pain

list the categories of items that can be purchased with WIC vouchers

-mom and kid package : juice, milk, breakfast cereal, cheese, eggs, Fruits and vegetables, whole wheat bread, legumes, peanut butter, fish (breastfeeding moms) -infant package : formula (if not breastfeeding), baby cereal, fruit and vegetable, and meats (if breastfeeding) -infant foods, milk and dairy, fruits and vegetables, whole grains, proteins, baby foods chat : Infant formula (specific brands and types specified by WIC) Milk (specific types specified by WIC, such as low-fat or lactose-free) Cheese Eggs Fruits and vegetables (specific types and quantities specified by WIC) Whole grain bread or whole wheat bread Cereal (specific brands and types specified by WIC) Peanut butter (specific brands and types specified by WIC) Canned beans or peas (specific types specified by WIC)

describe the relationship between saturated fatty acids and the risk of CVD

-negatively effects heart health -1. Saturated fatty acids and Trans fatty acids : a. Saturated and trans fats decrease the LDL receptors on cells -> this increases the amount of LDL left circulating in blood. b. Saturated and trans fats are the least healthy fats we can consume c. Note : the longer LDL is circulating in the blood, the more time it has for the PUFAs (polyunsaturated fatty acids) it is carrying to oxidize -> favors plaque formation d. Increased intake of saturated fats causes LDL levels to increase e. Saturated fats make LDL cholesterol to go up, but trans fats make LDL go up significantly more than saturated fats do. This data caused the FDA to require partially hydrogenated fats or trans fats to be phased out of all manufactured foods

dipeptide

-protein fragments that are 2 amino acids long

tripeptide

-protein fragments that are 3 amino acids long Note: Amino acids, dipeptides, and tripeptides all can be absorbed from the small intestine into the SI absorptive cells. The dipeptides and tripeptides are broken down to individual amino acids before they are released into the bloodstream

high-quality protein

-protein sources that provide enough of all the essential amino acids needed by the body to create its own working proteins. Animal Protein: Animal proteins: Often termed complete or high quality proteins because they have ample amounts of all nine essential amino acids. Generally have ample amounts of all 9 essential amino acids Match the amino acid needs for making muscle and other body proteins high PDCAAS values. Plant proteins: Many are low in one or more of the essential amino acids (they have some, not entirely missing the aa, just a bit less) Termed incomplete or "lower quality" proteins

enzyme

-proteins that facilitate chemical reactions without changing themselves in the process -protein catalyst

edema (and why/how this happens)

-swelling of the body tissue caused by leakage of fluid from the blood vessels into these tissues -seen in protein deficiency *Edema occurs when excess fluid accumulates in the tissues of the body, leading to swelling and puffiness. Several factors can contribute to the development of edema: Increased capillary pressure: If the pressure within the small blood vessels called capillaries increases, it can force fluid out into the surrounding tissues. This can happen due to conditions such as high blood pressure (hypertension) or heart failure, where the heart is unable to pump blood effectively, leading to fluid buildup. Leakage of fluid from blood vessels: Damage or inflammation of blood vessel walls can cause them to become more permeable, allowing fluid to leak out into the surrounding tissues. Inflammatory conditions such as vasculitis or allergic reactions can lead to this type of edema. Decreased colloidal osmotic pressure: Proteins in the blood, particularly albumin, exert a colloidal osmotic pressure that helps to keep fluid within the blood vessels. If the concentration of proteins in the blood decreases (for example, due to liver disease or malnutrition), there is less pressure to keep fluid within the blood vessels, leading to edema. Obstruction of lymphatic drainage: The lymphatic system helps to drain excess fluid from the tissues and return it to the bloodstream. If the lymphatic vessels are blocked or damaged (for example, by surgery, infection, or tumors), fluid can accumulate in the tissues, causing edema. Edema can occur in various parts of the body, including the legs, ankles, feet, arms, hands, abdomen, and around the eyes. It may be a symptom of an underlying medical condition, such as heart failure, kidney disease, liver disease, or certain medications.

essential amino acids

-the nine amino acids that either cannot be synthesized at all by the body or not in sufficient amounts for physiological needs -must be obtained from diet/food histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine.

thrombosis

-this is a possible complication of atherosclerosis -. Blood clots : Blood clots can form and narrowed blood vessels cutting off the blood supply. When this happens, the blockage can cut off nutrients to the cells fed by the vessel, potentially resulting in a heart attack or stroke Thrombus = stationary clot Thrombosis = a stationary clot that has cut off the blood vessel (cuts off blood supply which can cause a stroke or heart attack) *a thrombus (clot) that has grown enough to close off a blood vessel. A coronary thrombosis closes off a vessel that feeds the heart muscle. a cerebral thrombosis closes off a vessel that feeds the brain

chylomicron

-· . Let's review. The chylomicron is created in a small intestinal absorptive cells. It has a phospholipid coat that makes it soluble in water and some cholesterol and protein in there too. But the bulk of the chylomicron is triglycerides. The job of the chylomicron, once it leaves the lymph and enters the bloodstream, is to deliver dietary lipids from the intestine to the cells of the body. It's a short-term job. Chylomicrons are made after a meal and half of them are gone within 20 minutes. They go to the liver and get absorbed once they have completed their jobs of delivering triglycerides. quizlet :A lipid transport globule composed of fats mixed with cholesterol and coated with proteins.

CVD

-· Heart disease, cancers, and strokes are the top three leading causes of death in the United States *a general term for all diseases of the heart and blood vessels. Atherosclerosis is the main cause of CVD. When the arteries that carry blood to the heart muscle become blocked, the heart suffers damage known as coronary heart disease.

describe how proteins are used for energy

-· Preference is to use protein to make/repair body proteins. Burned for energy if protein intake exceeds body needs or if body does not have sufficient glucose. · E and stored E : But protein is the last thing your body wants to use for energy. Amino acids are specifically needed to build muscles, make antibodies, transfer proteins, blood proteins, et cetera. Under normal circumstances, protein supplies your body with very little of its energy needs, only about 10 to 15%. Carbs and fats are much better suited for providing energy and your body maintains reserves of these for use as fuel. If you are in a state of starvation or fasting, your body will begin to break down skeletal muscle so that the amino acids can supply you with glucose and energy. Your body also uses amino acids from broken down skeletal muscle if carbohydrate storage is low. This can occur after exhaustive exercise or if you don't consume enough calories in general. If the body provides an excess of amino acids, the first step is deamination, which we talked about, removal of the NH2 group. Then the remaining part of the amino acid is either burned for energy, converted to glucose and stored as glycogen in the liver or muscle cells, or converted to fatty acids and stored as triglycerides in the adipose tissue. [pauses] So let's review what can happen to an amino acid. It can be used to build a new protein if the proper amounts of the rest of the amino acids need to make that protein are present in the cell. It can be used to make another needed non-protein compound. It can be used to make another type of non-essential amino acids. It can get burned for energy, it can get converted to glucose, which is then burned as energy or stored as glycogen, or it can get converted to fat, which is then burned for energy or stored in adipose tissue.

list the digestion, absorption, storage, toxicity and excretion of water-soluble vitamins (pt 2)

. Digestion and absorption : § Digestion : cleave from protein § Absorbed from small intestine to blood o 2. Storage in body tissues is minimal § Excess is sexreted in the urine (exception : B12 is stored in the liver) § Best to eat average requirements over 3 days o 3. Seldom reach toxic levels o 4. Easily lost or destroyed during cooking § Heat, light, oxidation (air), pH changes § Leach into cooking water o Remember : whole grains and enriched grains : refining of grains causes loss of vitmains and minerals, removal of the germ and bran § · We learned that when a whole grain is refined, the German brand are removed. The Germans the embryo of the week kernel and it contains important nutrients such as many of the B vitamins to prevent deficiencies of these vitamins in the 19 forties, the US Government mandated that many of these nutrients be added back to refined flour. Mandatory enrichment of refined flour so occurs today. The B vitamins, thiamin, riboflavin, niacin, and later folate are enriched in flour as well as iron. § **unenriched flour has much less vitamins thatn whole grain flour/bread. Enrichment will bring this up to more than 100% of unrefined flour § Vitamin B6, fiber, magnesium, and zinc are all lost during the refining process, but aren't ended back to white flour. This shows us one reason why whole grains are better choice nutritionally than enriched, refined grains.

Describe the 7 roles of protein in the body

. Roles of Proteins : supporting growth and maintenance and building enzymes/hormones and other compounds, transport and recognition proteins, building antibodies, maintaing acid/base balance, maintaining fluid and electrolyte balance, energy, excess converted to glucose or fat -> goes to energy storage (as fat or glycogen) *(1) Supporting growth and maintenance- structural proteins, muscle. protein is required for the growth and maintenance of tissues. Protein forms the framework of muscles, bones, tendons, skin, hair, arteries and more (2) building enzymes, hormones, and other compounds. Enzymes - speed up reactions. Peptide hormones - chemical messengers Single AA's are used to make other important compounds in the body - tyrosine epinephrine tryptophan niacin (3) transport and recognition proteins. · Lipoproteins : contain proteins that tell the cell which lipoprotein it is · Active Transport · Signaling and Receptors (4) building antibodies (immunoproteins). Fight antigens (viruses, bacteria) that invade the body Provide immunity to fight an antigen more quickly the second time an exposure occurs ("memory") Antibodies are proteins in your blood! Without these antibodies, bacteria and viruses would be free to multiply and overwhelm your body with the disease they may cause. (5) maintaining acid base balance. · Blood proteins act as buffers to help maintain stable blood pH. A constant pH is necessary, as even a small change in pH can be deadly. For ex : the protein hemoglobin binds small amounts of acid, helping to maintain the normal pH value of our blood (6) maintaining fluid and electrolyte balance. (7) energy. The excess protein that we eat is converted to glucose or fat and goes to energy storage.

fatty acid chain length

1. : longer chain length favors a fat being more solid. Saturated fats tend to be solid at room temp *fatty acids with tails 13 to 21 carbons. Unsaturated fatty acids have one or more double bonds between carbon atoms. Longer-chain fatty acids are absorbed into lymph/chylomicron. Shorter-chain fatty acids absorb right into the bloodstream (much simpler).

fatty acid saturation

1. A saturated fat is made of carbons linked by single bonds and is saturated with hydrogen. It's more solid at room temperature because the fatty acid chains of carbons and hydrogen are rigid. Saturated fats have no double bonds and are saturated by hydrogen -· Animal sources: meat, milk , cheese (most saturated fats come from animal sources rather than plant sources) · Plant sources: palm oil, coconut oil, cottonseed oil · **people are encouraged to reduce the saturated fat in their diets and replace saturated fats with unsaturated fat (the poly and mono unsaturated fats) - these are considered healthy fats. *saturated fatty acids have no double bonds between the individual carbon atoms of the fatty acid chain. That is, the chain of carbon atoms is fully saturated with hydrogen atoms.

why is LDL bad ?

A. Remember Roles of the Lipoproteins LDL: LDL cholesterol (bad). Remember that LDL's carry cholesterol to the body cells. When they get oxidized, they start the process that can result in arterial plaque buildup, which can lead to a heart attack or stroke · Oxidized LDL is taken up by macrophages (scavenger white blood cells) · Cholesterol-filled macrophages accumulate on vessel walls and build up to form plaques · Plaque is further built up by connective tissue (collagen), smooth muscle cells and calcium. · **diets rich in saturated and trans fats encourage this process!

trans fatty acid

1. When fats are partially hydrogenated, some of the hydrogens move around the double bond to create a trans configuration. This is where the hydrogens are on opposite sides of the fatty acid. Even though there's a double bond, having the hydrogens in the trans configuration makes it so that the fatty acid can no longer wiggle and is rigid. The elongated shape of a trans fatty acid is similar to a saturated fatty acid. Long, straight, and with no kinks in the chain, they both make a fat more solid and give it the characteristics associated with butter. Except for the flavor, of course Food Sources: Trans fats mostly come from processed foods made with partially hydrogenated oils. However, very small amounts of trans fats can be found in some unprocessed foods. Natural trans fats are formed by bacteria in the stomach of cattle, sheep, and goats. These trans fats make up about 3% to 7% of the total fat in dairy products, such as milk and cheese, three to 10% in beef and lamb, and just 0 to 2% in chicken and pork *fatty acids with a kinked shape that can arise when hydrogens are added to the unsaturated fatty acids of polyunsaturated oils. Banned in the last decade. Very bad for heart health.

cholesterol

1. cholesterol is a sterol (complex lipid). Cholesterol is only in animal origin foods. Functions of Cholesterol: 1. Used by our body to synthesize hormones, such as sex hormones 2. Liver uses cholesterol to produce bile. It is also used in the liver to make vitamin D, bile and to make several hormones including estrogen and testosterone. 3. Important component of cell membranes and structures *a member of the group of lipids known as sterols. Cholesterol is made in the liver and is also found in a variety of animal-derived foods. Cholesterol is used to make hormones such as estrogen and testosterone, is used as a component in bile, and also is used to make vitamin D. It is present in cell membranes also.

About how many different amino acids exist in the human body?

20

If a product contains 180 Calories total, with 5 grams of fat. What is the percent of calories from fat? Question 4 options:10%15%20%25%30%

25%

protein contains....per g

4kcal/g

protein recommendations

: Our needs for protein depends on our body size. Because protein is used to repair our muscles and other body proteins. So to figure out your protein need, you're going to first divide your weight by 2.2 to convert pounds to kilograms. Then you're going to multiply your weight in kilograms by 0.8. For example, a 150 pound adult, about 68 kilograms. Now person needs 54.4 grams of protein per day. So the RDA for protein is 0.8 grams of protein per kilogram body weight. It also turns out to be about 8% of calories RDA =0.8 grams per kilogram body weight per day (=~9% of kcals)Slightly higher for __________________________________ Dietary Guidelines = A VARIETY of protein foods, including seafood, lean meats and poultry, eggs, legumes (beans and peas), and nuts, seeds, and soy products. Every day eat 2 to 3 servings to total 4-9 ounces of cooked dry beans and peas, lean beef or other lean meats, poultry without the skin, fish and shellfish, and occasionally eggs and organ meats. How does US consumption of protein foods, meat, seafood and nuts compare to the Dietary Guidelines target ranges? Daily Value = 50 g protein per day (used for food labels based on someone with a 2000 calorie diet) World Health Organization = 10-15% of total kcals from protein Women ages 19-30 are in the proper range for total protein in the meat and poultry category, while men overconsume both. BOTH men and women are low in seafood and in the nuts, seeds and soy or beans category (of protein)

What is the best definition of a phospholipid? Question 3 options: A fatty acid containing one point of unsaturation A fat that contains any number of unusual fatty acids A lipoprotein that transports lipids from the liver to other tissues A lipid made of 2 fatty acids attached to a phosphate head group

A lipid made of 2 fatty acids attached to a phosphate head group

bile

A substance produced by the liver that breaks up fat particles. -. As the kind enters the small intestine, it is combined with bile from the liver through the gallbladder. Bile contains a phospholipid that emulsifiers that make the fats more accessible to the watery enzymes necessary for digestion. The pancreas and intestines make lipases (or enzymes that break down the triglycerides to glycerol free fatty acids and monoglycerides) which are then absorbed. *a bitter greenish-brown alkaline fluid that aids digestion and is secreted by the liver and stored in the gallbladder. Bile is made with cholesterol. Reducing the reabsorption of bile in the small intestine (by adding more fiber in the diet) is an effective way to reduce blood cholesterol values. Bile acts as an emulsifier, making the dietary fat go into solution in a way that makes it possible to for the enzymes to reach the fat molecules and digest them.

food sources of vitamin C and true facts

A. citrus fruits, peppers, green vegetables best. Other fruits and veg also have vit c. Vitamin C facts : § RDA and food sources : · 2g/day : Upper limit · May cause : GI issues, kidney stones · 40% of people in US consume less than the EAR for Vit C · Smokers need more ! § **vitamin C is the least stable vitamin and is easily lost in storage, processing, and cooking

vitamin thiamin (B1) absorption

Absorption High in nuts, seeds, legumes, meat, and fish Low in dairy and most fruit Destroyed by heat, alkaline pH, and sulfates

vitamin E absorption

Absorption Multiple forms with varying levels of biological activity; Alpha tocopherol is most active Can be damaged by heat, oxidation, deep-frying, storage Found in nuts and seeds, wheat germ, avocado, plant oils and foods made with them)

vitamin K absorption

Absorption Phylloquinones (vitamin K1) produced by chloroplasts and found in green leafy vegetables and peas Menaquinones (vitamin K2)-synthesized by bacteria in colon and found in some cheeses, sauerkraut, and fermented soy

vitamin A absorption

Absorption Retinoids- fully active forms of vitamin A (retinal, retinol, and retinoic acid) ad are found in liver, fish oils, fortified dairy products, and egg yolks Carotenoids- group of pigments in fruits and veggies; there are about 600 and 50 have pro-Vitamin A and can be found in dark green and yellow/orange vegetables and fruits Much less active than retinoids

water-soluble vitamins absorption, transport, storage, toxicity and excretion

Absorption is simpler! Absorbed in early part of Small Intestine Portal vein liver then sent to bloodstream Except for B12 -- absorbed in ileum (last section of the SI) and stored in liver (complex!) 2. Storage in body tissues is minimal (except for Vit B12) Excess is secreted through the kidneys in the urine Lower risk of toxicity than for fat-soluble vitamins 3. Easily lost or destroyed during cooking Heat, light, oxidation (air), pH changes Will leach into cooking water 4. Best to eat average requirements over 3 days (body doesn't retain the excess, so need to get fairly consistently) 5. Seldom reaches toxic levels in body Water-soluble vitamins are absorbed directly into the bloodstream, where they travel freely. Most are not stored in tissues to any great extent; rather, excesses are excreted in the urine. Thus, the risks of toxicities are not as great as for fat-soluble vitamins. B12 is an exception, it is stored in the body, so it takes longer to show deficiency symptoms. § Water-soluble = dissolved in the watery parts of fruits, vegetables and grains - their passage throughout the body is straightforward and can be digested, the vitamins are directly taken up through blood plasma (these vitamins make use of the bloods watery nature) · The majority of the water-soluble vitamins or B vitamins. B vitamins function as coenzymes, which are small molecules that help an enzyme to do its job : Thiamine, riboflavin, niacin, painted, tannic acid, and biotin all participate in the release of energy from carbohydrate, fat, and protein, which is also known as energy metabolism, because it releases energy from the macronutrients. B6 aids in the metabolism of amino acids and folate and B12 help cells multiply and divide

explain the economic and physical access to food in the context of food security

Access concerns itself with whether or not an individual or household is able to gain access to (and therefore eat) available food. It addresses the ability to purchase or exchange goods for foods, as well as foods that are given and other social mechanisms that affect access (e.g. unequal distribution of food among the members of a household). Access is ensured when households have enough resources to obtain food in sufficient quantity, quality and diversity for a nutritious diet. Access depends on people's incomes, expenditures, the quality/diversity of local food markets, prices/affordability, ability to supplement with hunting or a garden, etc.

main function of vitamin K

Activates blood clotting factors; must be reactivated once used for blood clotting Helps to mineralize bones and teeth, inhibits calcification of blood vessels and other soft tissues

physical properties of saturated fats

All single bonded carbon chains containing 2 hydrogens per carbon - Solid at room temperature because of stackable structure, less likely to spoil - Coconut oil has highest amount, animal fats, butter o Longer chains favors more solid fat chat : Saturated fats are a type of fat molecule that are typically solid at room temperature. Here are some of their physical properties: State at Room Temperature: Saturated fats are usually solid at room temperature. This is because their molecular structure allows them to pack tightly together, forming a solid. Melting Point: Saturated fats have higher melting points compared to unsaturated fats. This means they require more heat to melt into a liquid state. Density: Saturated fats are denser than unsaturated fats due to their molecular structure. This density contributes to their solid state at room temperature. Appearance: Saturated fats often appear white or creamy in color when solid. When melted, they may become clear or translucent depending on the specific type of fat. Odor and Taste: Saturated fats may have a characteristic odor and taste depending on their source. For example, animal-based saturated fats like butter may have a rich, creamy taste, while plant-based saturated fats like coconut oil may have a distinct coconut flavor and aroma. Overall, the physical properties of saturated fats contribute to their role in cooking, baking, and food preparation, where they provide texture, flavor, and structure to various dishes. However, consumption of saturated fats in excess is associated with health risks, such as cardiovascular disease, so it's important to consume them in moderation as part of a balanced diet.

main function of B6

Amino acid metabolism Used in over 10 reactions in body Synthesis of niacin from tryptophan, folate metabolism release of glucose from glycogen, heme and neurotransmitters synthesis, gene expression regulation, support of immune function

animal proteins

Animal proteins: · Have ample amounts of all 9 essential amino acids · Animal proteins have been Termed complete or "high quality" proteins, high PDCAAS values. PDCAAS for eggs is 1 and for beef its 0.92 · Exception: Gelatin (used to make jello) and collagen are incomplete (lack tryptophan (which is an essential amio acid), and is low in several other essential AA's). PDCAAS value = zero. -ex : chicken, fish, yogurt, milk, egg, cheese. - a 70 kg person needs 56 g protein

Describe the definition, function, and food sources of antioxidant vitamins.

Antioxidant: a molecule that protects cells from damaging free radicals Provides electrons to free radicals so they stop stealing from other tissues/parts in the body Sources of antioxidants: Vitamin C, Vitamin E, beta carotene (a vitamin A precursor in fruits & veg). Foods: dark chocolate, berries... Vitamin E is an antioxidant : neutralizes free radicals by donating an electron Due to its role as an antioxidant, there's evidence that vitamin E can reduce the risk of heart disease by preventing oxidation of LDL cholesterol

main function of vitamin C

Antioxidants- oxidation/reduction reactions Collagen synthesis Synthesis of neurotransmitters and some hormones Assists with iron absorption Immune function

main function of B12

Are compounds synthesized by bacteria, fungi, and algae Needed for DNA and RNA synthesis/function Maintain myelin sheaths that surround and protect neurons Fatty acid metabolism

how does physical availability relate to food security

Availability addresses the supply side, whether food exists in locally. The phrase refers to the physical inflow and presence of safe and nutritious food at a given time and in a given place (e.g. at a local market or in a country).

what are the four components of food security

Availability, utilization, access, and stability Physical Availability of food. Economic and Physical Access to food. Use and Utilization of food. Stability of the other three dimensions over time.

list all of the water-soluble vitamins

B and C

protein synthesis pt 2

B. Protein synthesis == If any of the 9 essential amino acid (AA) is not present in sufficient amounts in our diet, protein synthesis will be stopped. The partially made protein is released from the ribosome and is quickly broken down to its individual amino acids. _____Limiting amino acid__________ = The AA present in smallest supply in the diet relative to the need that the body has for that AA

Recall how vitamin recommendations are determined.

Balance studies; measuring how much comes in through diet and how much goes out/excreted; there is a variation in people's needs; RDA (Recommended Dietary Allowance) is set at an intake level which would meet the physiological needs of 95% of healthy people in that age/gender group.

Which disease may be caused by a deficiency in Thiamin? Question 1 options: Beriberi Osteoporosis Pellagra Night Blindness

Beriberi

Which compound is the vitamin A precursor in plants that is an effective antioxidant in the body? Question 10 options: Thiamin Pantothenic acid Beta-Carotene Choline Phosphorus

Beta-Carotene

State the different paths an amino acid can take once it is in a cell

Build proteins (if the proper amounts of the rest of the amino acids needed to make that protein are present in the cell) Make another needed compound Make another type of amino acid (converted to another amino acid) Burn for energy Convert to glucose and then burn as energy or store as glycogen Convert to fat and then burn for energy or store in adipose tissue

List the three important greenhouse gases associated with industrial agriculture and how they are released

CO2 - created by vehicles/machinery used in food production/processing and transport, and from clearing of trees for making more farmland CH4 (methane) - from ruminant animals (cows) Nitrous Oxide (N2O)--- from nitrogen-based fertilizers (made from fossil fuels) -Greenhouse gases (GHG) and climate change · The Earth's surface absorbs solar radiation, and reradiates it as heat. · CO2 and other greenhouse gases (GHG) reduce the rate at which this heat can escape into space. · The more GHG, the higher the global temperature. · List the GHG = water, carbon dioxide (Co2), methane (CH4), nitrous oxide (N2O), ozone (O3), chloroforocarbons (CHC). The more GHGs that we have in the atmosphere, the more the planet is warming up

_________ oil is composed of mostly saturated fat. Question 1 options: Soybean Canola Olive Coconut

coconut

Describe lipid transport and identify the functions of this blood lipoprotein : chylomicrons

Carries triglycerides to body cells then is taken up by the liver - From diet, created when lipids are absorbed in the SI. - Goes from SI cells to lymph vessels, then goes into bloodstream. - Doesn't last long, its role is to deliver TG to body cells after a meal.

Levels of food insecurity to security :

Child food insecurity : the quality or quantity of food for children is diminished due to a family's lack of resources Household food insecurity : inadequate access to sufficient food for all household members to live an active, healthy life Hidden food stress (marginal food security) : concern that food will run our before being able to afford more Food security : reliable access to the food needed to live a healthy, active lifestyle

Benefits of the WIC program include all of the following EXCEPT.... Question 4 options: Improved birth outcomes Food security for children Healthy weight Decreased development

Decreased development

Describe alternative models to improve the livelihoods and health of farmworkers and their families

Community Supported Agriculture (CSA) Programs: CSA programs connect local farmers directly with consumers. Subscribers pay in advance for a share of the harvest and receive regular deliveries of fresh produce. This model provides farmers with a stable income and reduces reliance on large-scale distributors, potentially improving working conditions for farmworkers. Worker Cooperatives: Establishing worker-owned cooperatives allows farmworkers to have a stake in the operation and decision-making processes of the farm. By collectively owning and managing the farm, workers can ensure fair wages, safe working conditions, and equitable distribution of profits. Worker cooperatives promote solidarity among farmworkers and empower them to create sustainable livelihoods. Mobile Health Clinics: Education and Training Programs: Investing in education and training programs for farmworkers can enhance their skills and expand employment opportunities beyond agriculture. Housing Initiatives: Implementing affordable housing initiatives specifically tailored to farmworker communities can address this issue. Collaborating with local governments, non-profit organizations, and housing developers to build safe and affordable housing units **Fair Trade Certification: Supporting fair trade certification for agricultural products ensures that farmworkers receive fair wages and work under safe conditions. Fair trade standards include fair wages, no child labor, safe working conditions, and environmental sustainability. By purchasing fair trade-certified products, consumers can support ethical farming practices and contribute to the improvement of farmworkers' livelihoods. Policy Advocacy and Legal Support:

Become familiar with community food system models, and how to gain access to more local or responsibly traded and grown food.

Community food system → food system in which food production, processing, distribution, and consumption are integrated to enhance the environmental, economic, social and nutritional health of particular geographical location Support Organic, Local and Community Food Systems Community food system- A food system in which food production, processing, distribution and consumption are integrated to enhance the environmental, economic, social and nutritional health of a particular geographic location Community food security= A situation in which all community residents obtain a safe, culturally acceptable, nutritionally adequate diet through a sustainable food system that maximizes community self-reliance as social justcie

Why local ?

Connecting to our community • Michigan economy • Freshness • Taste • Environmental stewardship and sustainability • Reduces fossil fuel consumption

What determines the sequence of amino acids that make up a protein? Question 10 options: Age Gender DNA Diet Exercise

DNA

main function of folate vitamin

DNA synthesis- important for rapidly-dividing cells especially during pregnancy and occurs in red blood cells Folate works with B12 for DNA synthesis Amino acid metabolism- converting one amino acid to another Formation of neurotransmitters- dopamine, serotonin, and norepinephrine

State the basic components of the "planetary health diet". Discuss the economic, environmental, energy, health, and nutrient considerations of the "planetary health diet"

Diets that will sustain our environments and climate for the future; cultivating nutrient-rich living soil to grow nutrient dense food, preserve biodiversity, and help mitigate climate change Planetary health diet = a global reference diet for adults that is symbolically represented by half a plate of fruits and vegetables. The other half consists of primarily whole grains, plant proteins (beans, lentils, pulses, nuts), unsaturated plant oils, modest amounts of meat and dairy, and some added sugars and starchy vegetables. Describe the importance of soil health to the health of plants (crops), animals, people, climate and the environment.

Describe protein digestion and absorption from the mouth to the colon

Digestion of protein involves denaturation/unfolding of proteins by stomach acid First stage of enzymatic digestion in the stomach Further enzymatic digestion in the small intestine to amino acids, dipeptides (2aa linked), and tripeptides (3aa linked). Further digestion of di- and tri-peptides down to amino acids by enzymes at the small interestine surface Absorption of amino acids (in small intestine) and release of free amino acids into the bloodstream

describe the emergency food system and state who is eligible for this program

Downstream (charity programs) - treat symptoms of the problem 1. Emergency Food Assistance Network (public + charity): (these types of organizations cannot be the only solution for hunger in america due to reliying on charity and food supply is unpredictable and may not provide adequate food for certain conditions such as diabeties). Emergency food system accounts for only 5% of the available food support in the US · Anti-hunger organizations (Hunger Action Council of Michigan) · Food Banks (Food Bank Council of Michigan, MSU Student Food Bank) · Soup Kitchens and Shelters (Capuchin Soup Kitchen, Detroit) · Community Kitchens · **Charitable organizations play a super important role to quickly provide food for people in need. And they also have a vital role is advocates. But the emergency food assistance network is a downstream solution to an upstream problem. As random Matthiae, President and CEO of Washington DC's Capital Area Food Bank put it in a recent political article. There's only so much we can do here. The federal government has an incredibly important role to play.

downstream solutions to hunger (and examples)

Downstream (food-based problem) : Hungry Americans don't have enough food, solution is food distribution Ex : Downstream (charity programs) - treat symptoms of the problem 1. Emergency Food Assistance Network (public + charity): (these types of organizations cannot be the only solution for hunger in america due to reliying on charity and food supply is unpredictable and may not provide adequate food for certain conditions such as diabeties). Emergency food system accounts for only 5% of the available food support in the US · Anti-hunger organizations (Hunger Action Council of Michigan) · Food Banks (Food Bank Council of Michigan, MSU Student Food Bank) · Soup Kitchens and Shelters (Capuchin Soup Kitchen, Detroit) · Community Kitchens · **Charitable organizations play a super important role to quickly provide food for people in need. And they also have a vital role is advocates. But the emergency food assistance network is a downstream solution to an upstream problem. As random Matthiae, President and CEO of Washington DC's Capital Area Food Bank put it in a recent political article. There's only so much we can do here. The federal government has an incredibly important role to play.

what caused edema In the research subjects

Edema : The collecting of liquid in the body Did the starvation cause edema ?? Body fluids caused edema ? when they were given one really big meal, everyone was waking up during the night to urinate. Apparently, the extra protein from the chicken dinner had triggered the loss of body fluids that were causing edema

embolism

Embolus = a clot that breaks free and travels Embolism = when an embolus becomes trapped in a smaller blood vessel Embolism or thrombosis = death to organ or tissue fed by that blood vessel *an embolus (clot) that breaks free, travels, and lodges into a tight spot in a blood vessel. Causes sudden closure of a blood vessel

main function of riboflavin (B2)

Energy metabolism - oxidation/reduction reactions Activation of other B vitamins such as B6, folates, and conversion of tryptophan to niacin Antioxidant synthesis- glutathione reductase

essential fatty acid

Essential Fatty Acids (EFA): ESSENTIAL Parent Lipids: Converted to other lipids in body such as ecoisanoids (messengers similar to hormones) Most people in the U.S. eat a lot of Omega-6 fatty acids (perhaps more than we need) and too little Omega-3.There is evidence that the ratio of Omega-3 to Omega-6 is important, that we need to consume more foods with Omega-3. These are both essential and are both polyunsaturated fatty acids because they both have multiple double bonds. The 3 and 6 in the names tell us where the first double bond is positioned relative to the end! *fatty acids that the body needs but cannot make and must be obtained from the diet. Omega 3 and Omega 6. Linolenic & linoleic.

vegetarian (lacto-ovo, lacto, ovo)

Excluding animal meat and possible other animal products like egg, milk, and cheese. Lacto= includes dairy but no other animal products; Lacto-ovo= includes both dairy products and eggs but no other animal products; Ovo= includes eggs but no other animal products Pescaterian = eats seafood, but no poultry or red meat.

explain how Vitamin B12 and folate (B9) are helpers (coenzymes)

these vitamins help cells multiply

ways to access locally grown food

Farmer's Markets Direct-to-consumer markets that: · give farmers the opportunity to have a much higher percent of the produce sale · direct connection between farmer and consumer · positive community interaction space · access to fruits and vegetables in areas with few groceries S. Incubator Kitchens • Allow for entrepreneurial cooks to create products that are legally safe for markets. • Can help get businesses and products off the ground, while finding alternative uses for empty licensed commercial kitchens (schools, churches, etc.)

know what is allowed and not allowed in organic farming practices and for foods labeled as organic!

Farming practice: For organic on the food label: 95% organic ingredients, grown in soil w no prohibited fertilizers/pesticides, no artificial preservatives, colors, or flavors -Allowed: • Biological pest management (to reduce disease or insect damage) • Composting & Manure applications (to increase soil fertility) • Crop rotations (to build soil and reduce crop-specific pest insects or diseases) Not allowed: • Synthetic pesticides, fungicides, herbicides, fertilizers and hormones • Antibiotics • Use of sewage sludge as fertilizer • Genetic engineering / GMOs • Irradiation

fat soluble vitamins absorption, transport, toxicity and excretion

Fat soluble vitamins are absorbed with fat in the small intestine. They are transported to the lymph with dietary fat. They can be stored in the body, in the liver and adipose tissue. § Fat-soluble = found in foods such as dairy, butter, oils. These vitamins make it through the stomach and intestine where an acidic substance called bile flows in from the liver, breaking up the fat and preparing it for absorption through the intestinal wall Since they are stored and not as readily excreted they can be more likely to be toxic than water-soluble vitamins (mostly occurs when taking high doses from supplements). Those who have fat malabsorption disease or an impaired ability to absorb fats are at higher risk of deficiencies with these vitamins. Absorption, transport, and storage of Fat-soluble vitamins 1. Digestion and absorption follow that of dietary fat § Digestion: bile (emulsify fats) and pancreatic enzymes (digest fats) § Absorbed in micelles in small intestine, Packaged for transport through lymphatic system (similar to dietary fats) § Absorbed with fat, transported into lymph § Carried by chylomicrons and other blood lipoprotein complexes to liver where the fat-soluble vitamins are repackaged for release into blood. 2. Impaired absorption — in people with GI conditions that include fat malabsorption 3. Stored in liver and adipose tissues § Large excess intakes? Can build up in liver. Not easily excreted. § More likely to be toxic than water-soluble vitamins § Toxicity rarely comes from food, typically from high-dose supplements (exception: vit K is rarely toxic, only a little is stored in the liver)

process of plaque formation

Fatty acids in LDLs can become oxidized in the blood At sites of injury in the walls of the artery, oxidized LDLs can stick and start a plaque WBCs in blood flow try to engulf these LDLs Foam cells form on the wall of the artery Foam cells become larger plaques as oxidation increases Plaques can become injured → blood clots form here to "heal" this injury Blood clots get large enough to block blood flow through artery Thrombosis (in place) Embolism (blood clot moves)

explain how food insecurity is a form of toxic stress

Food and security is one form of toxic stress that is particularly damaging to grandchildren and can affect children negatively for their entire lives. In cases of extreme food deprivation, we can see two forms of protein energy malnutrition -The worry lower quality food, reduction of food and lack of control that are characteristics of food and security and cause toxic poor nutrition and distorted eating patterns. But also hunger of the body, that sensation of hunger and hunger of the mind. The consequences are broad and range from poor academic achievement and children to violence to depression and chronic diseases.

Describe how food insecurity and hunger are measured in the U.S

Food insecurity and hunger survey, overseen by US dept of agriculture. 18 questionerre! Gives us annual food insecurity statistics. This survey excludes the homeless and people who can't be reached by the phone - so these stats are likely underestimating the problem Food security (High Food Security): no reported food limitation or access problem. Food access is not a source of worry. Marginal food security: worry about food situation. Household food insecurity (Low Food Security): reported reduced dietary quality, variety or desirability, but no significant reduction in total food intake. Very low food security: multiple indications of disrupted eating patterns and reduced food intake due to lack of resources

List the categories of items that can be purchased with SNAP EBT cards

Food items Fruits and vegetables, grains, proteins, dairy, snack foods, non-alcoholic beverages, seeds and plants, baby food and formula chat : Fruits and vegetables Meat, poultry, and fish Dairy products Grains and bread Snack foods and non-alcoholic beverages Seeds and plants that produce food for consumption

___________ is/are the collecting of wholesome surplus food for distribution to low-income people who are hungry. Question 8 options: Thrifty food plan Competitive Foods Food recovery WIC

Food recovery

Which foods increase a person's risk of developing cardiovascular disease? Question 9 options: Foods high in saturated fats Excessive fruits and vegetables Foods low in trans fats Foods high in fiber Foods high in monounsaturated fats

Foods high in saturated fats

vitamin riboflavin (B2) absorption

Found in dairy, enriched grains, eggs, meat, liver, green leafy veggies, some nuts and seeds Stable in heat but destroyed in light (opaque containers)

vitamin folate absorption

Found in liver, legumes, leafy greens, orange juice, and fortified grains Very sensitive to heat, oxidation, and UV light

Describe the school lunch and school breakfast program and who is eligible

Free or reduced-price meals · Eligibility o <=130% poverty line for free meal o <=185% of poverty line for reduced price meal o Nutrition requirements have changed to include More whole grains, more fruits and veggies, lower sodium, etc. Summer Food Service Program : provides meals to children during summer months

Describe the definition, function, and food sources of antioxidant vitamin : vitamin A (retinol, beta-carotene)

Function: Vitamin A is a fat-soluble vitamin that acts as an antioxidant, supporting vision health, immune function, and skin health. Beta-carotene, a precursor to vitamin A, also functions as an antioxidant. Food Sources: Liver, fish oils, dairy products, eggs, carrots, sweet potatoes, spinach, and other orange and yellow fruits and vegetables.

Describe the definition, function, and food sources of antioxidant vitamin : vitamin C (ascorbic acid)

Function: Vitamin C is a powerful antioxidant that helps protect cells from oxidative damage, supports the immune system, and enhances the absorption of iron from plant-based foods. Food Sources: Citrus fruits (such as oranges, lemons, and grapefruits), strawberries, kiwi, bell peppers, broccoli, tomatoes, and leafy green vegetables.

Describe the definition, function, and food sources of antioxidant vitamin : vitamin E (alpha-tocopherol)

Function: Vitamin E is a fat-soluble antioxidant that protects cell membranes from damage caused by free radicals, thereby supporting overall cellular health and function. Food Sources: Nuts and seeds (such as almonds, sunflower seeds, and hazelnuts), vegetable oils (such as sunflower oil, safflower oil, and wheat germ oil), avocados, and leafy green vegetables.

Describe the definition, function, and food sources of antioxidant vitamin : vitamin K

Function: Vitamin K plays a role in blood clotting and bone health. It also exhibits antioxidant properties, helping protect cells from oxidative stress. Food Sources: Leafy green vegetables (such as kale, spinach, and Swiss chard), broccoli, Brussels sprouts, cabbage, and fermented foods (such as natto and sauerkraut).

Describe the definition, function, and food sources of antioxidant vitamin : vitamin D

Function: While primarily known for its role in calcium absorption and bone health, vitamin D also exhibits antioxidant properties, protecting cells from oxidative damage. Food Sources: Fatty fish (such as salmon, mackerel, and tuna), fortified dairy products, fortified cereals, and exposure to sunlight (which triggers vitamin D synthesis in the skin).

vitamin B12 absorption

HCI and pepsin (enzyme) in gastric juice release B12 from food in stomach Intrinsic factors, a glycoprotein, in stomach binds B12 and carries it to the small intestine where it is absorbed Cannot be made by plants Found in animal foods such as dairy, meat, and eggs Stored in our liver -colon bacteria also produce B12 but we cannot absorb much of it (because absorption mostly happens upstream in the ileum/end of the SI)

Which lipoprotein helps remove cholesterol from blood? Question 7 options: HDL VLDL Triglycerides LDL Chylomicron

HDL

why is HDL good?

HDL: (good) transport excess cholesterol back to the liver and prevents buildups in your arteries. Picks up cholesterol from circulation to be removed by the liver · Helpful scavengers! · HDL scavenges cholesterol from dying cells and other sources. · HDL blocks oxidation of LDL, inflammation and coagulation (blood clotting) · Higher levels of HDL help prevent coronary disease. -heart attacks are correlated with total blood cholesterol levels (at any age). The slope is highest for ages 40-49. Reducing their total cholesterol by 38 cuts their risk of heart attack by half. The target value for total blood cholesterol is to stay under 200 mg per decilited, but this study shows that the risk is lowest at around 175. -risk of heart attack goes down with higher HDL levels -best predictor of risk for heart attach is ratio of total cholesterol/HDL. The higher the ratio, the higher risk you are. -blood tests measure total cholesterol and cholesterol in LDL and HDL. -Recent research suggests that it is the amount of LDL and HDL that matters (and their particle size), more than the total amount of cholesterol and that the ideal LDL level is 50-70 mg/dl -what is most important is the oxidation of the PUFAs (triglycerides) in the LDL

State the health benefits of whole food, plant-based diets

Heart Health: Lower risk of heart disease: Plant-based diets are associated with lower levels of LDL cholesterol ("bad" cholesterol) and reduced risk of hypertension, both of which are major risk factors for heart disease. Improved blood pressure: The high fiber content and absence of animal fats in plant-based diets can help regulate blood pressure. Weight Management: Effective for weight loss and maintenance: Plant-based diets are generally lower in calorie density and higher in fiber, which can aid in weight management. Diabetes Management: Improved insulin sensitivity: Plant-based diets, especially those emphasizing whole foods and low glycemic index foods, can improve insulin sensitivity and help manage diabetes. Cancer Prevention: Lower risk of certain cancers: Diets rich in fruits, vegetables, whole grains, and legumes are associated with a reduced risk of several types of cancer, including colorectal, breast, and prostate cancers. Digestive Health: Improved gut health: The high fiber content of plant-based diets promotes healthy digestion and may reduce the risk of gastrointestinal diseases. Longevity: Increased life expectancy: Studies have shown that adhering to a plant-based diet is associated with a longer lifespan and reduced risk of premature death.

physical properties of monounsaturated fats

Has exactly one carbon-carbon double bond - Found in olive oil and canola oil (much healthier compared to saturated fats) -Monounsaturated fats share some similarities with both saturated and polyunsaturated fats, but they also have some unique physical properties. Here are the main characteristics: State at Room Temperature: Monounsaturated fats are typically liquid at room temperature, similar to polyunsaturated fats. However, some sources of monounsaturated fats, like olive oil, may become semi-solid or cloudy when refrigerated due to the presence of other components. Melting Point: Monounsaturated fats have a higher melting point compared to polyunsaturated fats but lower than saturated fats. This means they are generally liquid at room temperature but may solidify or become more viscous when chilled. Viscosity: Like polyunsaturated fats, monounsaturated fats have lower viscosity compared to saturated fats. They are more fluid and pourable, making them suitable for salad dressings, marinades, and cooking oils. Color: Monounsaturated fats may have varying colors depending on their source. Olive oil, for example, often has a greenish-yellow hue, while avocado oil can range from light green to golden yellow. Odor and Taste: Monounsaturated fats typically have a mild, neutral odor and flavor. However, oils like olive oil may have distinctive fruity or peppery notes, depending on factors such as variety, ripeness, and processing methods. Reactivity: Monounsaturated fats are more stable and less prone to oxidation compared to polyunsaturated fats due to having fewer double bonds in their molecular structure. This makes them less susceptible to rancidity and suitable for longer storage. Overall, the physical properties of monounsaturated fats make them versatile and widely used in c

physical properties of polyunsaturated fats

Has more than one carbon-carbon double bond - Found in corn, soybean, safflower, sunflower oils Polyunsaturated fats are another type of fat molecule with distinct physical properties. Here are some of their key characteristics: State at Room Temperature: Polyunsaturated fats are typically liquid at room temperature. This is because their molecular structure contains multiple double bonds, which prevent the molecules from packing tightly together, resulting in a more fluid consistency. Melting Point: Polyunsaturated fats have lower melting points compared to saturated fats. This means they require less heat to melt into a liquid state. Viscosity: Due to their liquid state at room temperature, polyunsaturated fats have a lower viscosity compared to saturated fats. This property makes them more fluid and easier to pour or spread. Color: Polyunsaturated fats may have various colors depending on their source. For example, vegetable oils rich in polyunsaturated fats, such as soybean oil or sunflower oil, may have a light yellow or golden hue. Odor and Taste: Polyunsaturated fats generally have a neutral odor and taste, although some oils may have a slight nutty or grassy flavor depending on their source. Reactivity: Polyunsaturated fats are more prone to oxidation compared to saturated fats due to the presence of multiple double bonds in their molecular structure. This makes them susceptible to rancidity when exposed to air, light, or heat over time. Overall, the physical properties of polyunsaturated fats make them valuable in cooking, especially for salad dressings, sautéing, and baking, where their liquid consistency and neutral flavor can be beneficial. However, it's important to store polyunsaturated fats properly to prevent oxidation and maintain their freshness.

State the health benefits of whole food, plant-rich diets

Health Benefits: Heart Health: Plant-rich diets are associated with a lower risk of heart disease due to their high fiber content, which helps lower cholesterol levels and improve blood pressure. Additionally, they are typically low in saturated fats and cholesterol. Weight Management: Whole food, plant-rich diets are often lower in calories and higher in fiber, which can help promote weight loss or weight maintenance. Fiber also helps with satiety, keeping you feeling full for longer. Reduced Risk of Chronic Diseases: Plant-rich diets are linked to a lower risk of chronic diseases such as type 2 diabetes, certain cancers (e.g., colon, breast), and hypertension. The abundance of antioxidants and phytonutrients in plant foods may contribute to these protective effects. Improved Digestive Health: The high fiber content of plant-rich diets promotes healthy digestion and bowel regularity, reducing the risk of constipation, diverticulitis, and other digestive disorders. Enhanced Nutrient Intake: Plant-rich diets are rich in vitamins, minerals, and phytonutrients, providing essential nutrients such as vitamin C, vitamin E, potassium, magnesium, and folate. Anti-Inflammatory Properties: Many plant foods contain anti-inflammatory compounds, such as polyphenols and flavonoids, which may help reduce inflammation in the body and lower the risk of inflammatory diseases. Supports Healthy Aging: Plant-rich diets are associated with a reduced risk of age-related conditions such as cognitive decline and osteoporosis. The abundance of antioxidants in plant foods may help protect against oxidative stress, a key contributor to aging.

Describe the importance of soil health to the health of plants (crops), animals, people, climate and the environment.

Healthy soil is the foundation of healthy plants, healthy animals, and healthy people. Improving soil reverses land degradation, retains nutrients, retains water, increases plant growth, breaks down many toxins, and absorbs carbon to help mitigate climate change · Healthy soil: 1. Reverses land degradation 2. Retains nutrients 3. Retains water 4. Increases plant growth 5. Breaks down toxins 6. Absorbs carbon to mitigate climate change

main function of thiamin (B1)

Helps generate energy from carbohydrates, amino acids, and fats Used in the synthesis of DNA and RNA Functioning of nervous system- needs glucose for energy

main function of vitamin A

Helps maintain cells of the eye, cornea and retina Necessary for vision at night/dim light (rod cells) Cell differentiation (development of stem cells to specialized cells); Vitamin A is in expression of genes and creation of proteins from those genes Growth and embryonic development in pregnancy Helps maintain epithelial cells

recognize the psychological and behavioral consequences of food insecurity and hunger for global and U.S. children and adults

Higher levels of aggression, hyperactivity, and anxiety · Difficulty getting along with other children · Increased need for mental health services · Depressed mood, suicidal thoughts and intention

Describe how the B vitamins assist with energy metabolism

Hint: B-vitamins do NOT "provide energy". B vitamins function as coenzymes, which help specific enzymes catalyze chemical reactions that produce energy. Thiamin, Riboflavin Niacin, Biotin, and Pantothenic Acid all help in the release of energy from carbs, fat, and protein for energy (energy metabolism). B6 helps the metabolism of amino acids. B12 helps cells multiply and divide.

importance of electrolyte balance

Hydration: Electrolytes help regulate the balance of water in and around your cells. They ensure that cells maintain proper hydration levels, which is crucial for overall health. Nerve Function: Nerves use electrical impulses to communicate with each other and with muscles. Electrolytes such as sodium, potassium, and calcium are essential for these electrical signals to occur. Muscle Function: Electrolytes, especially potassium and magnesium, are crucial for proper muscle contraction. They help regulate the movement of muscles, including the heart muscle. pH Balance: Electrolytes also play a role in maintaining the body's acid-base balance (pH). They help regulate the acidity or alkalinity of the blood and other bodily fluids. How to maintain it: Hydration, balenced diet, limit sodium , supplementation, medical monitoring

HCl

Hydrochloric acid, a powerful acid the stomach produces. HCl plays an important role in digestion and immunity Hydrochloric Acid, a strong gastric acid in the stomach that denatures protein. Denatures (unfolds) the protein molecules, which allows the digestive enzymes access to do their work. HCl also kills bacteria that come in on our food. The mucus layer of the stomach protects the stomach lining from this strong acid. Without the mucus layer, the HCl acid would harm the stomach lining.

hydrogenation

Hydrogenation converts liquid vegetable oils into solid or semi-solid fats, such as those present in margarine or Crisco. By injecting the fats with hydrogen and saturating the double bonds, hydrogenated fats spoil less quickly, last longer, can be heated at higher temperatures for frying, and provide baked goods with similar mouthfeel as butter. *the process of adding hydrogen to unsaturated fatty acids to make fat more solid and resistant to the chemical change of oxidation. Example, making margarine from liquid vegetable oils.

recognize the learning and academic consequences of food insecurity and hunger for global and U.S. children and adults

Impaired cognitive functioning and diminished capacity to learn · Lower test scores and poorer overall school achievement · Repeating a grade in school · Increased school absences, tardiness, and school suspension · Being hungry makes it difficult to concentrate and score and focus on learning. And just like in the starvation study, we see greater effects on psychological health and behavior, including depression and difficult to getting along with other children

Which of the following is NOT a WIC benefit? Question 2 options: Increase formula fed infants Improved birth outcomes Decrease risk of developmental delays Increase prevalence of food secure children

Increase formula fed infants

vitamin D deficiency diseases and symptoms of deficiency and populations at risk of deficiency

Kids: Rickets Adults: Osteomalacia (high bone turnover and impaired mineralization) -symptoms:Soft bones, bowed legs, short stature/growth retardation, poorly formed teeth, and weakened muscles Softening of the bone, bone pain, compressed vertebrae, fractures -Low milk intake or stayed inside/covered up from sun Occurs most often in women:multiple pregnancies or little exposure to sunlight. Elderly, darker skin, living further from the equator (like Michigan) Fat malabsorption syndromes, kidney disease, darker skin

Which disease is characterized by rapid onset, enlarged fatty liver, edema, dry and brittle hair, and the possible development of skin lesions? Question 4 options:\ Kwashiorkor Marasmus Osteoporosis Cancer Scurvy

Kwashiorkor

explain the symptoms/features and causes of this type of protein-calorie malnutrition : Kwashiorkor

Kwashiorkor (acute) : 1. Kwashiorkor is a type of malnutrition characterized by severe protein deficiency (but getting more energy than in marasmus) but the overall total number of calories that they're eating IS sufficinet. It's most common in some developing regions where babies and children do not get enough protein or other essential nutrients in their diet. It usually affects infants and children, most often around the age of weaning through age 5. It causes fluid retention (edema) and a swollen, distended abdomen. 1. Usually : a. Relying on staples with inadequate protein as % of calories (i.e. cassava (a root vegetable) b. OR c. Weaning children or insufficient formula or sugar water d. Infections 2. In fact, kwashiorkor is the name given to a disease that happens to children in Ghana. It was the evil spirit that infects the first-child. 3. The edema and enlarged lvier characteristic of kwashiorkor are apparent In this childs swollen belly -Kwashiorkor (acute) = Kwashiorkor is a type of malnutrition characterized by severe protein deficiency (but getting more energy than in marasmus). It's most common in some developing regions where babies and children do not get enough protein or other essential nutrients in their diet. It usually affects infants and children, most often around the age of weaning through age 5. It causes fluid retention (edema) and a swollen, distended abdomen. Inadequate protein intake. K= acute; calorie sufficient but protein deficient. Can occur when babies are weaned from breast milk (protein-adequate) and begin a diet with insufficient protein (but lots of carbohydrate)

LDL

LDL carries cholesterol from the liver to body cells that need cholesterol. LDL serves an important role, but higher levels of LDL cholesterol in the blood increase your risk for cardiovascular disease.

LDL vs HDL

LDL is "bad" because it brings more fats to the body cells (and to the bloodstream); these can become oxidized and form plaques To remember: LDL - less desirable lipoprotein HDL is "good" because it takes excess cholesterol away from body cells (clean-up crew) To remember: HDL - highly desirable lipoprotein

nitrogen balance study equations

Nitrogen balance study Nbalance = Nintake - Nexcreted/lost Nbalance = Nintake - (Nurine + Nfeces + Nsweat + Nskin)

Dimensions of Household Food Insecurity:

Lack of stability; uncertainty about the food supply Poor quality of food; poor quality or perhaps not nutritious food. Food shortage Lack of control over food situation

how can we choose fair trade chocolate and other products?

Look for them (or ask) in your grocery store. · Participation in fair trade reduces households' debt and enhances their economic options, affording them the possibility of better feeding and educating their children. · Fair trade affords peasant farmers partial protection from some of the worst aspects of commodity crises and in many cases allows them the breathing room needed to engage in more sustainable agricultural practices. · Furthermore, the extra capital from fair trade can generate important economic ripple effects within communities, providing additional employment even for nonparticipating families. · Demand for fair trade products must increase dramatically in order to augment the economic benefits for such small farmer families and allow the system to include many more producers of coffee and other commodities around the world.

main function of vitamin E

Maintain integrity of cell membranes; stops lipid peroxidation caused by free radicals Vitamin E is an antioxidant: neutralizes free radicals by donating an electron May reduce risk of heart disease by reducing oxidation of LDL cholesterol

explain the symptoms/features and causes of this type of protein-calorie malnutrition : Marasmus

Marasmus (chronic) = Marasmus is a severe manifestation of protein-energy malnutrition. It occurs as a result of total calorie insufficiency. deficiency of all macronutrients: carbohydrates, fats, and protein. Severe weight loss (wasting). Marasmus Usually seen in children less than 2 years old Severe calorie deprivation Develops slowly Severe weight loss Severe muscle wasting with fat loss Growth: 60% weight for age (much too thin) No edema No fatty liver Anxiety, apathy Appetite may be normal or impaired Hair is sparse and thin, Skin is dry and wrinkled M = chronic severe deprivation, deficient in both protein and calories

community supported agriculture farms in michigan

Members invest in farm by buying a share at the beginning of the season • Receive weekly bundle of fresh produce from your farm • Over 280 CSA farms in Michigan • Successful at keeping new and transitioning farmers afloat •Provide access to farms and agricultural literacy to CSA members

micelle

Micelle formation is essential for the absorption of fat-soluble vitamins and complicated lipids within the human body. Bile salts formed in the liver and secreted by the gall bladder allow micelles of fatty acids to form. Breaking the fat into micelles (small emulsion droplets of fat) gives a lot more surface area for the lipase enzymes to get access to do their digesting work and also the smaller particles can more easily get close enough to the microvilli of the intestine to allow for absorption

whole grains, fortified grains, milling of grains

Milling of grains causes loss of vitamins and minerals Removal of the germ and bran Germ = embryo of the seed, where oils, B-vitamins and trace minerals are held Flour fortification began in 1940s to replace some of these lost nutrients - but a whole grain is more than just a refined grain plus some added vitamins/minerals

food sources of monounsaturated fats

Monounsaturated o Olive oil o Canola oil o Avocados

nitrogen equilibrium

Most adults who are finished growing, are healthy and are maintaining a consistent level of activity (whether active or more sedentary) will be in Nitrogen equilibrium. Their intake of nitrogen closely matches their nitrogen losses. They are maintaining their body, but not growing or bulking up muscle. This is the typical state quizlet : nitrogen intake equals the sum of all sources of nitrogen excretion; nitrogen balance equals zero

vitamin C absorption

Most animals can synthesize vitamin C from glucose, but humans must obtain it from food Found in fruits and vegetables- citrus, peppers, green vegetables Least stable vitamin, easily lost in storage, processing, and cooking

Describe the process of digestion and absorption of triglycerides

Mouth: Lingual lipase enzyme begins small amount of lipid digestion Stomach: Lingual lipase enzyme is acid resistant and can continue to digest fats somewhat in stomach Small intestine: CCK is a hormone released from intestinal cells, sensing when fat-containing food has entered the SI. Stimulates release of bile Stimulates release of pancreatic lipase Fats combine with bile (secreted from liver) → bile emulsifies the fats Pancreatic and intestinal lipases (enzymes) break down triglycerides into glycerol and three fatty acids (and monoglycerides) These breakdown products of fat digestion can then be absorbed. Some kinds of fats go into the bloodstream, others are absorbed into the lymph (see below for details) Large intestine: Some fat and cholesterol are trapped in fiber, don't get absorbed, and exit in feces

mutual supplementation

Mutual supplementation, also known as protein combining or protein complementation, is a dietary strategy used by vegetarians and vegans to ensure they obtain all the essential amino acids necessary for optimal health. Since individual plant-based protein sources often lack one or more essential amino acids in sufficient quantities, combining different plant foods can create a complementary mix of amino acids, resulting in a complete protein profile. For example, one plant food may be deficient in lysine but rich in methionine, while another plant food may have the opposite profile. By consuming these foods together, you can compensate for each other's deficiencies and ensure a more balanced intake of essential amino acids. -for ex : beans and rice, peanut butter on whole-grain bread, hummus and pita bread, tofu stir-fry with vegetables and quinoa *By incorporating a variety of plant-based protein sources into your diet and combining them strategically, you can meet your body's protein needs and maintain optimal health as a vegetarian or vegan. **"Mutual supplementation" typically refers to the practice of combining two or more nutrients or substances that work together synergistically to enhance their individual effects or to address specific health concerns. In essence, it means that taking these substances together provides greater benefits than taking them separately.

Define mutual supplementation and be able to recognize vegetarian meal plans that contain complementary proteins

Mutual supplementation: combine foods with two or more complementary proteins to ensure that we are getting high amounts of all the essential amino acid. Why? Some plant protein foods have smaller amounts of certain essential amino acids, while other plant protein foods have more of that one but may be lower than others. Generally not a problem of you are eating a variety of foods, even if vegetarian or vegan. To optimize protein availability: Combine Grains/Nut/Seeds with Legumes/Beans OR Combine Grains/Nuts/Seeds with Animal Protein/Dairy OR Combine Legumes/Beans with Animal Protein/Dairy -a. Legumes (beans) are high in protein b. Legumes include plants such as soy beans, peas, black beans, lentils, chickpeas kidney beans, et cetera. These foods are all very rich in protein because of a special feature of the legume plant, the plants have symbiotic nitrogen fixing bacteria in structures called root nodules. That bacteria take nitrogen from the air and convert it to a form that can be used by the plant. Farmers will often grow legumes in rotation with other crops because of their ability to add nitrogen to the soil. c. Legumes are high in protein, fiber, iron, magnesium, zinc and folic acid d. Mutual supplementation : proteins from different plant sources may be eaten together. Lower amounts of an essential amino acid in one protein is compensated by higher amounts of the same amino acid in another protein. Many plant proteins are lower in a certain category of amino acids. And other plant proteins are lower in other categories of amino acids, the proteins from these different sources can be eaten together, not necessarily in the same meal, but in, in the same day or so. And this is called mutual supplementation. **combining proteins from different plant sources!!

main function of vitamin D

Necessary for calcium absorption, helps regulate calcium and phosphorus level in blood, assists in bone metabolism, and aides immune function

Nitrogen loss greater than Nitrogen intake?

Negative nitrogen balance = losing body protein by 5g/day or more. Negative Nitrogen Balance = patient with severe burns, serious tissue injuries, wasting diseases, critically ill elderly people, or someone who is fasting. Neg balance reflects a breakdown and loss of muscle mass and resulting loss of nitrogen from the body.· Negative nitrogen balance will occur in a patient with severe burns, serious tissue injuries, wasting diseases or who is fasting. This reflects a breakdown of muscle mass and loss of nitrogen from the body. · The image shows an astronaut - under microgravity, the body's muscles do not need to support to body's weight and posture, and they begin to atrophy. This loss of muscle results in nitrogen loss (and negative nitrogen balance). · Fun fact! MSU Kinesiology researchers have performed research studies to improve exercise protocols for space missions, with a goal of trying to reduce the amount of muscle loss that occurs while on a mission

explain how this B vitamin assists with energy metabolism : niacin (B3)

Niacin is a unique vitamin because it can be eaten in the diet, but also produced from the amino acid tryptophan. Niacin has to coenzyme forms NAD and NADP. - NAP/NADP Coenzymes are used in over 200 reactions (oxidation/reduction reactions) § ________________ = Catabolism of proteins, carbs & fats o Hydrogen and Electron acceptor in glycolysis and citric acid cycle § Alcohol metabolism § Fatty acid synthesis

What is the main component of protein that makes it different from carbohydrates and fats? Question 6 options: Carbon Hydrogen Oxygen Nitrogen Iron

Nitrogen

What do Nitrogen Balance Studies compare? Question 3 options: Nitrogen lost by excretion versus nitrogen eaten in food Nitrogen in different foods Nitrogen in men versus nitrogen in women Nitrogen in adults versus nitrogen in children Nitrogen during pregnancy

Nitrogen lost by excretion versus nitrogen eaten in food

Essential amino acids are.... Question 2 options: Synthesized in the liver Synthesized in muscle cells Synthesized in the small intestine Synthesized by the pancreas Not able to be synthesized by the body

Not able to be synthesized by the body

who is at risk of pernicious anemia?

Older adults: impaired absorption Gastrectomy (stomach removal) : they no longer produce intrinsic factor and cannot absorb B12 Gastric bypass surgery (for weight loss) : also results in a reduction in intrinsic factor production Malabsorption disease: celiac, inflammatory bowel disease vegans and vegetarians who don't get adequate B12

food sources of cholesterol

Only animal foods have cholesterol: eggs, meat, fish, poultry, butter and dairy fat Cholesterol o full fat dairy, red meat, processed meat, eggs

what is organic? how does one get the USDA organic certification?

Organic refers to feeding the soil, not the plants, not killing soil features, insects and weeds with chemicals. Organic Foods Protection Act of 1990: • Farms can apply to be certified as organic (by USDA) on 4th year of production using organic methids • Labeling of Organic processed foods- can be labeled as: • 100% organic if true • "Organic" - means at least 95% of ingredients organic • "Made with Organic" - means at least 70% organic ingredients • For animal products labeled as organic: • Animal feed must be 100% organic and not contain antibiotics and hormones • Animals must be provided with low-stress habitats -Organic Philosophy • Feed the soil, rather than feeding the plant (build soil rather than chemical fertilizers). The soil creatures will feed the plant. • Aim to be economically, environmentally and socially sustainable • integrated production systems • good tillage and cultivation practices • crop rotations and cover crops • supplement soil with animal and crop waste materials (compost) • some synthetic materials are still allowed (black plastic mulch to suppress weeds) • Local production and marketing • No synthetic fertilizers or pesticides ***organic food can increase the health of the soil!!

how does lipid transport use lipoproteins

Outer surface/coat of phospholipids, with a few proteins/enzymes and cholesterol embedded in the surface. The center is packed full of triglycerides. Travels through the bloodstream and delivers the lipids to different places in the body.

how does PDCAAS evaluate the quality of protein

PDCAAS evaluates a food's protein quality by comparing its amino acid composition to what our bodies can use Based on:essential AA content and how digestible the protein isThe protein's ability to supply indispensable amino acids in amounts adequate to meet the amino acid requirements of a 2- to 5-year old child (considered the most nutritionally demanding age group), thus this age group is used as the standard). Used on nutrition labels when protein content is listedNutrition Facts Label -- %Daily Values for protein. Declared amount of protein in products is adjusted to reflect its ability to provide us with sufficient amino acids (based on the PDCAAS for the protein). Compares foods to egg whites as the standard protein: [PDCAAS of egg whites is set at 1.0] -- very digestible, good AA match to our needs.

true fact of vitamin B12 (cobalamin)

PLANTS cannot make B12. All B12 are synthesized by bacteria, fungi, and algae. The primary food sources of B12 from our diets come from animal source foods such as dairy, meat and eggs, and in these foods it comes from bacterial sources and not produced by the animals. Fortified foods are a good source of B12. BUT, unfortified vegan foods are NOT reliable sources of B12! B12 Stored in OUR LIVER The complex absorption process of vitamin B12 requires intrinsic factor, which is secreted by parietal cells in the stomach lining. These are the same cells that secrete hydrochloric acid (HCl). Intrinsic factor is crucial for the absorption of vitamin B12 in the small intestine. It forms a complex with vitamin B12, protecting it from degradation by stomach acid and facilitating its absorption in the ileum, the last part of the small intestine. This absorption process is essential for maintaining normal red blood cell formation and neurological function. Because this process is so complex, there are many different physical causes of B12 deficiency related to absorption

state the nutrient considerations of whole food, plant-based diets

Plant protein foods typically are good sources of fiber, and low in saturated fats. health-promoting Individual plant protein foods may be a bit low in one or more of the essential amino acids But this is generally only an issue if the person is not eating a varied/mixed diet or if they don't eat enough total calories (severe calorie restriction). So if a person is vegetarian or vegan, they should assess their diet to ensure that they're getting a mix of different types of complementary protein sources. -· Vitamin B12 : comes only comes from animal products like meat, dairy, eggs Vitamin D : we get this from sun. but if we don't see sun, we have to eat vit D and its fortified in milk and is in seafood Riboflavin Calcium : comes from milk Zinc : rich in meat, shellfish and dairy (also found in plants but a little more planning may be necessary) Iron : rich in meat Omega-3's : rich in seafood *Many people these days are following vegan, vegetarian or plant-based diets. The, while these diets can be healthy and in fact healthier for people and the planet, it is also important to take into consideration that some nutrients are concentrated in animal foods and a little more planning may be necessary when you're going all plant-based or mostly plant-based. For example, vitamin B12 comes only from animal products like meat, dairy, and eggs, and some fermented foods. So if you are not eating any animal foods at all, it's actually important to take a B12 supplement or ensure that you're getting enough B12 in foods that are supplemented with B12. We will talk more about this when we talk about vitamins. Vitamin D, we get from sunshine. But if we're not exposed to enough sunshine, then we need to eat vitamin D. It comes, it's fortified in milk. There's also some vitamin D in seafood. Much of our dietary calcium comes from mi

plant proteins

Plant proteins: Many are low in one or more of the essential amino acids (but have some, not entirely missing the aa) Termed incomplete or "lower quality" proteins, but that is generally ONLY true if not eaten in a mixed diet, don't eat enough calories or large amounts of calories are not whole foods However, if eating adequate calories, it is very hard to become protein deficient, even if a vegetarian/vegan. Most plant foods are high in protein as a % of calories. Eat a variety of foods to ensure adequate protein (food diversity protects against nutrient gaps) Many are lower in one or more of the essential amino acids (but they still have some, not entirely missing)PDCAAS : Black beans = 0.75, Wheat = 0.42, Oat = 0.57, vegies = 0.73 Some are complete : PDCAAS : soy = 0.91, quinoa = 0.9, buckwheat, chia, hempseed Cassava is a staple crop that is high in carbs, low in protein, and low in several aa. People who consume most of their daily calories from cassava risk being deficient in protein and other nutrients. (Need diversity in diet). There is one example of a plant protein, plant food that is whole plant food that is so low in protein that eating it as a staple food can result in a protein deficiency. And that is cassava root. One cup only has three grams of protein. It's only 4% of protein by calories. So if you only ate cassava, you would only have 4% of your kilocalories coming from protein which is not enough This slide gives examples of a few plant proteins that are complete on their own, such as soy, quinoa, buck wheat, chia, and hemp seed. -plant foods with protein : edamame, black beans, peanuts, broccoli , baked potato, spinach, oatmeal, pasta

linoleic acid (omega-6 fatty acid)

Polyunsaturated essential fatty acids found mostly in plant oils.

α-linolenic acid (omega-3 fatty acid)

Polyunsaturated essential fatty acids that prevent disease of the heart and blood vessels. Anti-inflammatory. Sources: walnuts, flaxseeds and flaxseed oil, canola oli

recognize the health consequences of food insecurity and hunger for global and U.S. children and adults

Poor overall health status and compromised ability to resist illness · Elevated occurrence of health problems such as stomachaches, headaches, colds, ear infections and fatigue · Greater incidence of hospitalization Children who grow in food insecure households are more likely to have poor health status, more health problems and greater rates of hospitalization

Nitrogen intake greater than Nitrogen loss?

Positive nitrogen balance = adding to body protein by 5g/day or more. Positive Nitrogen Balance = associated with period of growth, childhood growth, tissue repair, muscle bulking, pregnancy, or during breastfeeding. Nitrogen is going into manufacture of new prot -· Nitrogen balance : growing children end most days with more bone, blood, muscle, and skin cells than they had at the beginning of the day = positive nitrogen balance. Healthy children are rapidly growing and protein gets incorporated into their growing bodies. Children are expected to be in a positive nitrogen balance because they are adding protein to their bodies

what can cause vascular injuries

Possibilities for How Vascular Injuries Happen: As I mentioned, atherosclerosis is stimulated to form by small injuries to the blood vessels. We saw this in the atherosclerosis animation and also in the slide where atherosclerosis occurs at an order artery branch point. Here are some damage triggers i. Bacterial or viral infection ii. Increased turbulence of blood flow at artery branch points iii. Irritants (smoking, drugs). Smokers are 2-4x more likely to get heart disease iv. Hyperinsulinemia (Type 2 Diabetes or borderline diabetes) v. Penetration of vessel wall by oxidized LDL **After the blood vessel injury happens, the oxidized LDL can penetrate the blood vessel wall and start to form plaques **Causes of vascular injuries that start plaques: Bacterial or viral infections Increased turbulence of blood flow at branch points of blood vessels Irritants (smoking or drugs) Hyperinsulinemia (Type 2 diabetes) Penetration of vessel wall by oxidized LDL itself

Define the Thrifty Food Plan, state what it is used for, how often it is updated, and how it is used to determine the poverty line and food benefit eligibility.

Poverty line (and SNAP benefits) determined by : Thrify food plan : a. Least costly nutritious diet for a family b. Determined by the US dept of agriculture c. Updated monthly d. Meets 100% of RDA's : protein, thiamin, riboflavin, niacin, folate, B12, vit A, vit E, vit C, calcium, phosphorus, magnesium, iron, zink e. ** poverty line = 3 x cost of the thrifty food plan (this method Is still used today to calculate the poverty line) i. Issue with this : food isn't the same cost across the country, prices of housing has really gone up. Many people now spend 1/6 of their income on food (used to be 1/3). Measure economists believe that the real measure of poverty or deprivation should be set at 2x the poverty line, about $44,000 for a family of 3

overall, what is the main cause of food insecurity?

Poverty: "a shortage of money generally caused by a lack of adequate pay"

identify the goals of sustainable food systems

Promote health and food safety, ensure enough food for all, environmentally beneficial/benign, protect worker safety, justice/provide fair wages, protects animal welfare, preserve rural landscape and way of life

protein quality

Protein Digestibility Corrected Amino Acid Score (PDCAAS) : this is the current method that is used to assess food proteins for protein quality and utilization for food packages. It looks at the digestibility and absorption of a protein and how closely its distribution of essential amino acids meets our bodies essential amino acid needs. All foods are ranked in comparison to egg whites, which has protein that is very easily digested and absorbed with essential amino acid content that closely matches our body's needs. So egg white protein gets a PDCAAS score of one. All other proteins have a PDCAAS score slightly less than one, indicating that the protein is not 100% digestible, or that it is a bit lower in one or more of the essential amino acids. These PDCAAS values are used on nutrition facts panels. The amount of protein shown on a nutrition facts panel is corrected to account for its digestibility and amino acid content. For example, if a food contains ten grams of protein, and that protein has a PDCAAS value of 0.7, the nutrition facts panel will list the protein content at seven grams. It's been corrected for the digestibility, absorption, and essential amino acid content.

what are the two types of protein-calorie malnutrition?

Protein Energy Malnutrition (in cases of extreme food deprevation) : Marmus (chronic) and Kwashiorkor (acute)

Describe the general structure of proteins and the three parts of an amino acid; understand that protein is the only macronutrient that contains nitrogen.

Protein contains carbon, hydrogen, and oxygen plus nitrogen (protein is the only macronutrient that contains nitrogen) Amino acids are the building blocks of protein . Structure of Amino Acids A. Backbone (2 groups): Amine group (contains nitrogen), acid group B. Sidechain: (varies) - each amino acid has a different side chain Differ in (3): their size (the number of atoms in side chain), shape and polarity (or charge) - some like water (polar) while others hide from water (hydrophobic) To summarize what makes proteins different from one another, their sequence of amino acids and their shape. And their shape is determined by the sequence of amino acids. **-Amino acids/protein contain carbon, hydrogen, oxygen and Nitrogen -Amino acids are the building blocks of protein -Amino acids are linked together in a long chain via peptide bonds Protein Backbone: -Amine group (contains Nitrogen) -Acid/Carboxyl group (the COOH) b) Side Chain (differs in three ways from amino acid to amino acid) -size (number of atoms)

Describe the purpose and how to conduct a nitrogen balance study; list examples of positive, negative and equilibrium with regard to nitrogen balance

Protein needs : · For an adult at maintenance : need enough dietary protein to match losses in urine, feces, skin, hair, finger nails, sweat and blood loss · If we are growing, pregnant, lacting, body building : need additional protein to meet these needs · Measure protein by nitrogen balance : if nitrogen intake (through dietary protein) and nitrogen losses are equal, protein intake is adequate/meeting our needs. Our protein intake needs to be enough to meet the amount of nitrogen lost in urine, feces, etc. This is measured using a nitrogen balance study *Set by nitrogen balance studies : protein recommendations are based on nitrogen balance studies, which compare nitrogen excreted from the body with nitrogen ingested with food. · NBalance = Nintake - (Nurine + Nfeces + Nsweat + Nskin) *· *If we want to understand how much protein we use, we can do a nitrogen balance study. Since protein is the only macronutrient that contains nitrogen, this is an effective way to monitor our use of protein. In a nitrogen balance study, we track the dietary protein (nitrogen) consumed, and measure the nitrogen lost (through urine, feces, sweat and loss of dead skin cells). This is difficult to do - so clinically, we usually just measure urinary nitrogen and apply a correction factor to estimate the total nitrogen lost. By comparing the nitrogen intake with the nitrogen excreted, we can assess whether we are in positive nitrogen balance, negative nitrogen balance or nitrogen equilibrium. · Nitrogen balance : growing children end most days with more bone, blood, muscle, and skin cells than they had at the beginning of the day = positive nitrogen balance. Healthy children are rapidly growing and protein gets incorporated into their growing bodies. Children are expected to be in a positive nitrogen balance because they are addi

protein synthesis chat definition

Protein synthesis is the biological process by which cells generate new proteins. It involves two main stages: transcription and translation. Transcription: This process occurs in the nucleus of eukaryotic cells and in the cytoplasm of prokaryotic cells. During transcription, the DNA sequence of a gene is copied into a molecule of mRNA (messenger RNA) by an enzyme called RNA polymerase. The mRNA carries the genetic information from the DNA to the ribosomes in the cytoplasm, where protein synthesis takes place. Translation: Translation occurs at the ribosomes, which are cellular organelles responsible for protein synthesis. During translation, the mRNA molecule is read by ribosomes, and the genetic code is translated into a specific sequence of amino acids, the building blocks of proteins. Transfer RNA (tRNA) molecules bring the amino acids to the ribosome, matching them to the codons (three-nucleotide sequences) on the mRNA according to the genetic code. As each codon is read, the corresponding amino acid is added to the growing protein chain, forming a polypeptide. This process continues until a stop codon is reached, at which point protein synthesis is terminated, and the newly synthesized protein is released. Protein synthesis is a fundamental process in biology and is essential for the growth, development, and maintenance of living organisms. It plays a crucial role in various cellular functions, including enzyme activity, structural support, immune response, and cell signaling.

Marasmus and kwashiorkor are examples of which disease? Question 10 options: Diabetes Cancer Edema Protein-energy malnutrition Iron deficiency

Protein-energy malnutrition

state the nutrient considerations of whole food, plant-rich diets

Protein: While plant foods may be lower in protein compared to animal products, it's still possible to meet protein needs on a plant-rich diet by consuming a variety of protein-rich plant foods such as legumes (beans, lentils), tofu, tempeh, nuts, seeds, and whole grains. Iron: Plant-based iron (non-heme iron) is less readily absorbed by the body compared to iron from animal sources (heme iron). To enhance iron absorption, consume plant-based sources of iron alongside vitamin C-rich foods, such as citrus fruits, bell peppers, and leafy greens. Calcium: Plant-based sources of calcium include leafy greens (e.g., kale, collard greens), fortified plant milks and juices, tofu made with calcium sulfate, almonds, and sesame seeds. Ensure adequate intake of these foods to meet calcium needs, especially for individuals avoiding dairy. Vitamin B12: Vitamin B12 is primarily found in animal products, so individuals following a strict plant-based diet should consider supplementation or consume fortified foods (e.g., nutritional yeast, fortified plant milks, breakfast cereals) to ensure adequate intake. Omega-3 Fatty Acids: Plant-based sources of omega-3 fatty acids include flaxseeds, chia seeds, walnuts, hemp seeds, and algae-derived supplements. Including these foods in the diet can help maintain optimal omega-3 levels. Overall, a well-planned whole food, plant-rich diet can provide numerous health benefits and meet nutrient needs across the lifespan. Consulting with a registered dietitian or nutritionist can help ensure that your plant-based diet is balanced and meets your individual nutrient requirements.

Consider ways that Americans can make a difference to reduce their ecological footprint

Reduce food waste, compost food waste, cook leftovers, eat local, eat seasonal fruits and vegetables, grow your own veggies, eat less meat and dairy products, focus on fish from sustainable fish farms, reduce kitchen waste, eat less highly-processed foods

state the planetary benefits of whole food, plant-based diets

Reduced Greenhouse Gas Emissions: Lower carbon footprint: Plant-based diets have been shown to have a significantly lower carbon footprint compared to diets high in animal products, reducing greenhouse gas emissions. Conservation of Water Resources: Reduced water usage: Plant-based foods generally require less water to produce compared to animal products, helping conserve freshwater resources. Preservation of Biodiversity: Reduced deforestation: The demand for animal agriculture is a leading cause of deforestation. Plant-based diets can help reduce this pressure, preserving natural habitats and biodiversity. Decreased Pollution: Less pollution from animal waste: Large-scale animal farming contributes to water and air pollution through the release of animal waste and methane emissions. Plant-based diets can help mitigate these environmental impacts. Sustainable Food Production: More efficient use of resources: Plant-based diets utilize resources such as land and energy more efficiently, making food production more sustainable for the growing global population.

Which is NOT a symptom of vitamin E deficiency? Question 3 options: Erythrocyte hemolysis Red blood cell rupture Loss of muscle coordination Impaired vision, speech and reflexes Reduced bone density

Reduced bone density

Which of the following is true about the recommendation for fat in the dietary guidelines? Question 6 options: Consume less than 10% of your calories from fat Replace saturated fats with trans fats Consume less than 10% of your calories in the form of trans fats Consume as little fat as possible Replace solid fats with oils

Replace solid fats with oils

food sources of vitamin B2 (riboflavin)

Riboflavin is found in a variety of foods, including dairy and other animal products like eggs, meat, and liver. It is also found in green leafy vegetables and nuts and seeds. Riboflavin is heat-stable, but it's destroyed by light. Plastic in cardboard milk containers keep light from degrading riboflavin, but glass containers do not. Food sources of Niacin (B3) : found in meat, fish, and poultry, nuts, whole grains and products made from enriched flour. Unlike most other water-soluble vitamins, niacin has an upper limit in high levels from supplements, it can cause extreme flushing and burning of the skin. Niacin is heat stable and not lost in cooking

nutrient density

Rich in vitamins and minerals: Plant-based diets provide an abundance of essential vitamins (like vitamins C and E) and minerals (such as potassium and magnesium) necessary for overall health.

describe the different absorption routes of smaller (short-chain) and larger (long-chain) fatty acids.

SMALL vs. LONG chain fats: Short and medium chain fats → get absorbed into bloodstream and travel to liver via portal vein Long chain fats → merge into micelles, get absorbed by intestinal cells. The monoglycerides and fatty acids get packaged as triglycerides in a chylomicron, which enters the lymphatic system before joining into the bloodstream

The government program that provides recipients with electronic cards to purchase food items with is...

SNAP

The Thrifty Food Plan is used to establish the poverty line and... Question 7 options: SNAP benefits Amount of money given to school lunch programs The RDAs and DRIs How much people should budget for food

SNAP benefits

Describe SNAP and who is eligible for the program

SNAP is funded by Federal govt, but administered by states (the Michigan program is called MI Bridges) · Provides a targeted monthly benefit to households for purchase of a wide variety of food items at authorized retailers. It provides a credit card. Only food items are allowed, not other essential items such as toilet paper or diapers · Eligible if family income <=130% of poverty line. You take the poverty line and you multiply it by 1.3, and if a families income is at or below that number are eligible for the SNAP program · Nearly half of those who receive SNAP benefits are children. · Research has shown that SNAP improves health, learning/test scores and development of children · Money spent through SNAP generally stays local. Each $5 in new SNAP benefits generates almost twice that amount in economic activity for the community.

Which fatty acids are the primary component of coconut oil and palm oil? Question 5 options: Cholesterol Monounsaturated Fatty Acids Trans Fatty Acids Saturated Fatty Acids Polyunsaturated Fatty Acids

Saturated Fatty Acids

Identify valid reasons that some individuals require vitamin supplements.

Some individuals require vitamin supplements because they have nutritional deficiencies Folate is recommended for all women who are or may become pregnant Vitamin D supplements could be beneficial during winter months and for older people (whose skin no longer makes as much vitamin D as younger people). Vitamin C helpful in burn recovery

positive and negative nitrogen balance

Set by nitrogen balance studies : protein recommendations are based on nitrogen balance studies, which compare nitrogen excreted from the body with nitrogen ingested with food. · NBalance = Nintake - (Nurine + Nfeces + Nsweat + Nskin) · Positive N balance = adding to body protein by 5g/day or more (our bodies are incorporating at least 5g of nitrogen per day) · Negative N balance = losing body protein by 5g/day or more (where our bodies are losing at least 5g of nitrogen per day) *****If we want to understand how much protein we use, we can do a nitrogen balance study. Since protein is the only macronutrient that contains nitrogen, this is an effective way to monitor our use of protein. In a nitrogen balance study, we track the dietary protein (nitrogen) consumed, and measure the nitrogen lost (through urine, feces, sweat and loss of dead skin cells). This is difficult to do - so clinically, we usually just measure urinary nitrogen and apply a correction factor to estimate the total nitrogen lost. By comparing the nitrogen intake with the nitrogen excreted, we can assess whether we are in positive nitrogen balance, negative nitrogen balance or nitrogen equilibrium. ** -positive: nitrogen-Intake exceeds excretion (adding to body protein) -negative: nitrogen- Intake is less than excretion (losing proteins)

what should you eat more of and less of to effect hypertension?

Several other nutrients affect hypertension. Reducing sodium intake, and increasing calcium, magnesium, and potassium intakes will help reduce hypertension. Higher doses of vitamin C from foods, not supplements may also slightly reduce blood pressure. -decreased salt and increased calcium, increased magnesium, increased potassium, increased vitamin c = decrease hypertension

pernicious anemia symptoms

Similar to folate deficiency anemia: megaloblastic/macrocytic B12 deficiency causes functional folate deficiency, EVEN IF DIETARY FOLATE IS ADEQUATE! Neurological problems nerve degeneration, mental problems, visual problems, GI disturbance, loss of bowel/bladder control

physical properties of trans fats

Small amounts are naturally present in meat and dairy - No longer present in processed foods in the USA. Banned - Came from processed partially hydrogenated oils - Consuming trans fats sharply increases the risk of heart disease - Hydrogenation is a process of reacting liquid fats/oils with hydrogen, thus saturating the double bonds, hydrogenated fats have a more solid texture (like butter), spoil less, last longer, and have buttery mouthfeel (melting at around our body temperature). -Trans fatty acids (TFAs), also known as trans fats, have distinct physical properties that differentiate them from other types of fats. Here are their main characteristics: State at Room Temperature: Trans fats can exist in both liquid and solid states at room temperature, depending on their molecular structure. Partially hydrogenated trans fats, which are commonly found in processed foods, tend to be semi-solid or solid at room temperature, similar to saturated fats. Melting Point: Trans fats have a higher melting point compared to cis-unsaturated fats but lower than most saturated fats. This means they may be semi-solid at room temperature but can melt relatively easily when heated. Color: Trans fats are typically colorless or pale in appearance, similar to other fats and oils. Reactivity: Trans fats are more stable than cis-unsaturated fats, making them less prone to oxidation and rancidity. However, they are still susceptible to oxidation over time, especially when exposed to heat, light, and air. Health Implications: Unlike other types of fats, trans fats have been linked to an increased risk of cardiovascular disease and other health problems when consumed in excess. Therefore, many health authorities recommend limiting intake of trans fats as much as possibl

Describe WIC and who is eligible for the program

Special Supplemental Food Program for Women, Infants and Children (WIC) · Nutrition education and food packages provided to pregnant and nursing women, and their kids up through 5years of age. Over half of Michigan babies are WIC babies · Eligible if family income <=185% of poverty line · Mom and kid package: juice, milk, breakfast cereal, eggs, F&V, whole wheat bread, legumes, peanut butter, · breastfeeding moms also get cheese and canned fish in package · Infant package: formula (if not breastfeeding), baby cereal, baby F&V. (Meat baby food included for fully breastfeeding moms only) · New incentives for breastfeeding **"WIC works" - participants show improved birth outcomes, decreased risk of developmental delays. Kids more likely to be food secure, at healthy weight and in good health

explain the stability of the other three dimensions over time, aspect of food security

Stability is one of the four components of food security. It cuts across and affects all the other components. Food may be available and accessible to people who are able to utilize it effectively, but this state of affairs needs to be enduring and stable over time, rather than being a temporary security that is subject to frequent fluctuations. Even if your food intake is adequate today, you are still considered to be food insecure if you have inadequate access to food on a periodic basis, risking a deterioration of your nutritional status. Economic factors (unemployment, rising food prices) may have an impact on a person's food security stability. External risks such as natural disaster and climate change, price volatility, political conflicts or epidemics may have an impact on a person's or community's food security stability.

vitamin B6 absorption

Stored in muscles, so found in meat, fish, poultry, whole grains (not enriched), and few fruits/veggies such as potatoes, bananas, nuts and beans Sensitive to heat and leaching during cooking

After viewing the video about the Minnesota Semi-Starvation Study, describe the study including purpose, subjects

Subjects were volunteers that were WWII conscientious objectors. Goal was to explore the changes in physical and psychological functions that come with prolonged calorie deficiency/starvation. A goal was to find the most efficient and safe manner of refeeding with a view to managing the anticipated starving masses of post-WWII Europe.

Which is a federally-funded program that serves meals to children? Question 2 options: WIC Food Stamp Program Summer Food Service Competitive foods

Summer Food Service

SNAP facts (and what SNAP stands for)

Supplemental nutrition assistance program (SNAP) facts : SNAP provides 9 times more meals than charitable food banks SNAP serves 43 million people, a 14% increase from sept 2019 to sept 2020 The average SNAP benefit is $129/month/person ($1500 year) nd the cornerstone program is snap or the Supplemental Nutrition Assistance Program. This is the same program that many people referred to as the food stamp program. Instead of food stamps, now it provides a debit card to families who can use it at the supermarket or a farmers market to purchase their own choice of food. And it's that. And because of this, because it's a card, snap utilizes the existing food system that we already have. Unlike the charitable system, which creates a whole new system just for poor people. And snap is essential. Many people don't know that snap provides nine times more meals than charitable food banks. And with a budget of $57 billion in 2020, snap served about 43 million people and it was a 14 percent increase from the previous year and pre, pre pandemic year. The average benefit is a $129 per month per person. For comparison sake, this is about $1500 per year. AVERAGING $1.40 PER MEAL PER PERSON About half of all households participating in snap are still food insecure!

define sustainability

The ability to meet the needs of the present without compromising the ability of the future generations to meet their own needs. -development that meets the needs of the present without compromising the ability of future generations to meet their own needs. -meeting human needs in a social just manner without depriving ecosystems of their health -sustainability is a goal to work towards, not an end point.

After viewing the video about the Minnesota Semi-Starvation Study, describe the study including results (list symptoms of semi-starvation)

Symptoms: hollow eyes, thin cheeks, thinning hair, muscle atrophy, bones protrude, sitting on hard chairs was uncomfortable (little body fat), weakness, thought about food 24/7, felt cold all the time (slowed metabolism), puffy face and legs, irritability, intolerant, rude acting, loss of interest in women/sexuality, inability to focus and study (they had free access to college classes). The greatest changes were psychological : depression and apathy changed more than body weight Calorie resitriction can lead to semi-starvation symptoms : depressed immune system, fatigue, decreased BMR, decreased muscle mass, gallbladder disease, heart arrythmias, cold intolerance, increased cholesterol, electrolyte imbalance, anemia, sleep disturbances, preoccupation with food, impaired concentration, obsessive thinking/behaviors, mood swings, anxiety, depression, irritability, personality changes, binge eating, development of eating disorders

protein synthesis

The DNA serves as a template to make strands of messenger RNA. Each messenger RNA strand copies exactly the instructions for making some protein the cell needs. The messenger RNA leaves the nucleus through the nuclear membrane. The DNA remains inside the nucleus. The messenger RNA attaches itself to the protein-making machinery of the cell, the ribosomes. Another form of RNA, transfer RNA collects amino acids from the cell fluid. Each transfer RNA carries its amino acid to the messenger RNA, which dictates the sequence in which the amino acids will be attached to form the protein strands. Thus, the messenger RNA ensures the amino acids are lined up in the correct sequence. As the amino acids are lined up in the right sequence, and the ribosome moves along the messenger RNA, an enzyme bonds one amino acid after another to the growing protein strand. The transfer RNA are freed to return for more amino acids. When all the amino acids have been attached, the completed protein is released. Finally, the messenger RNA and ribosomes separate. It takes many words to describe these events, but in the cell, 40 to 100 amino acids can be added to a growing protein strand in only a second. Furthermore, several ribosomes can simultaneously work on the same messenger RNA to make many copies of the protein. -the sequence of a protein is determined by our genes Strands of amino acids may have dozens to as many as 300 amino acids joined together. If one wrong amino acid is inserted, this can cause major problems for our health. ex : sickle cell anemia

the food justice movement

The Food Justice Movement is a social movement that seeks to address issues of food insecurity, unequal access to healthy and nutritious foods, and the systemic inequalities present within the food system. It aims to promote fairness, equity, and sustainability in the way food is produced, distributed, and consumed.Overall, the food justice movement aims to create a more equitable, sustainable, and just food system that ensures the fundamental human right to food for all people, while promoting social, economic, and environmental well-being. Rooted in social justice, access to healthy food, equitable food systems, environmental sustainability, worker rights and fair wages, cultural relevance and food soverignty, education and empowerment, policy advocacy, intersectionality

After viewing the video about the Minnesota Semi-Starvation Study, describe whether supplements and extra protein were important for rehabilitation

The Minnesota experiment showed that supplements of vitamins or proteins were NOT necessary!! "enough food must be supplied to allow tissues destroyed during starvation to be rebuilt. Our experiments have shown that in adult man, no appreciable rehabilityation can take place on 2,000 a day.the proper level is 4,000 for months. The character of the rehabilitation diet is also important, but unless calories are abundant then extra proteins and minerals are of little value Supplements and extra protein were not necessary for rehabilitation

The United States Department of Agriculture determines SNAP benefits and the poverty line by using.... Question 3 options: The Thrifty Food Plan WIC TANF The food pyramid

The Thrifty Food Plan

How does the U.S. compare to other developed countries with regard to food insecurity?

The U.S ranks the worst in poverty rate (and food insecurity) compared to similar developed countries

Which population is most susceptible to hunger, internationally? Question 6 options: Elderly men Women and children Young adults Teens

Women and children

concept and purpose of nitrogen balance study and how its conducted!

The concept of nitrogen balance is that the difference between nitrogen intake (diet) and loss (excretion) reflects gain or loss of total body protein. If more nitrogen (protein) is consumed than lost, the patient is considered to be anabolic or "in positive nitrogen balance". If more nitrogen is lost than consumed, the patient is considered to be catabolic or "in negative nitrogen balance". A nitrogen balance within −4 or −5 g/day to +4 or +5 g/day is usually considered "nitrogen equilibrium". Purpose: To assess how much protein intake a person needs. The RDA for protein intake was determined using N balance studies on a lot of people. This test also can be done clinically to help determine how much protein to give a patient who is severely ill. How: feed the person (research subject) different levels of protein while measuring how much nitrogen they excrete. Usually they just measure N excreted in urine, and use an estimate for how much additional N is lost through sweat, skin, feces

Food insecurity -

The limited or uncertain availability of nutritionally adequate and safe foods. or limited, or uncertain ability to acquire acceptable foods in socially acceptable ways.

atherosclerosis and consequences of it

The most common form of cardiovascular disease. It is a slowing progressing disease. Characterized by PLAQUES = fatty buildup on the inner walls of arteries, especially at the branch points. "hardening of the arteries". Over time, fatty plaques build up inside the arteries, narrowing the pathway for blood. The blood vessels become more rigid and less flexible too, which is why they call it hardening of the arteries. plaques often form at branch points of arteries due to increased turbulence in the blood flow at artery branch points. Atherosclerosis usually starts in the teens and twenties. And by the 30s, we can see changes in most people. In the early stages, your heart related screening tests like cholesterol checks might still come back normal. But over the years this problem tends to get slowly worse. By the age of 40, about half of us have cholesterol deposits in our arteries. After 45, men may have a lot of plaque build-up. Signs of atherosclerosis and women are likely to appear after age 55. There's a genetic component to artherosclerosis but also a strong dietary and lifestyle component as well. -Possible consequences of atherosclerosis are an aneurysm and blood clots *the most common form of cardiovascular disease; characterized by plaques along the inner walls of the arteries

Beriberi (and explain BOTH forms)

Thiamin deficiency disorder characterized by muscle weakness, loss of appetite, nerve degeneration, and sometimes edema. The great weakness. § Quick! Some signs can develop in only 14 days without thiamin in diet/ § It has always been common in countries where rice has been the dietary staple. § The emergence of beri-beri in the US had a mechanical basis; the introduction of milling, which prevented the rancidity of rice and wheat, also removed the essential vitamin Thiamin. § Dry form - inactivity with inadequate calories. Dry symptoms : Dry Barry is characterized by neurological problems including mental confusion and memory loss. It is also accompanied by muscle weakness and pain. Poor appetite, and weight loss. Symptoms: weakness, mental confusion and memory loss, lack of appetite and weight loss, nerve damage and muscle wasting. Wet form - severe physical exertion and high carb intake Symptoms: Dry symptoms(above) plus GI and cardiovascular impairment, enlarged heart and ______________. Symptoms of wet berry berry include the symptoms are dry berry berry, as well as cardiovascular impairment, particularly an enlarged heart

The least costly nutritious diet for a family is the ____________. Question 9 options: TANF Food Security Ratio DASH diet Thrifty Food Plan

Thrifty Food Plan

food sources of vitamin B1 (thiamin)

Thymine is widespread and foods and is high in nuts, seeds and legumes, as well as meat, fish and meat touches pork. But it is low and dairy and most fruit. Because a flower enrichment and is also high and flower base products such as bread and pasta. It is degraded by heat, alkaline pH, and sulfites.

Discuss reasons why consuming too much protein is not recommended

Too much protein: Puts stress on kidneys, due to needing to produce lots of urea (Nitrogen) waste from the metabolism of excess amino acids to energy. Kidney disease patients need to follow a low-protein diet. High animal protein intake: linked to chronic disease (heart disease, diabetes), promotes calcium loss from bones. -Too much (animal) protein? i. Very high intake is associated with kidney disease 1. Kidney disease patients need to follow low protein diet 2. Kidneys not able to keep up with nitrogen excretion 3. ** While no major studies have linked high protein intake to kidney damage in healthy individuals, excess protein can cause damage and people with preexisting kidney disease ii. Diets high in animal protein foods are also : high in saturated fat, low in fiber iii. Emerging research in connection between diets heavy in animal foods (particularly high in red meat) and chronic disease - diabetes, heart disease, possible cancer connection 1. In addition to the higher intakes of saturated fat and cholesterol, it may be linked to higher animal protein intakes as well. iv. Association between diets high in animal protein and calcium loss (bones) : osteoporosis and poor bone health XI. Protein Excesses A. Too Much protein: · puts stress on kidneys need to process lots of urea waste from the metabolism of amino acids to energy · kidney disease patients need to follow a low protein diet High animal protein intake linked to chronic disease (heart disease, diabetes) promotes calcium loss from bones (more info in minerals chapter).

Food sources and true facts of vitamin D

True Facts § NOT truly an essential nutrient because the body can produce vitamin D from sun exposure · Vitamin D3 produced in skin from a cholesterol-derived precursor when skin is exposed to ____ · Two forms: More active form: D3 (higher biological activity. Can be from the sun or diet) Less active form: D2 (from the diet) § Diet contains both: D3 and D2 · Vitamin D from the skin and diet is activated in two steps in: a. Liver b. kidney § To meet vitamin D from sun exposure: 2-3 times/week for 10-15 mins for pale skin 2-3 times/week for 30 mins or more for darker skin Food Sources: fatty fish, egg yolk, fortified milk, alt milk, fortified cereals and juices, some mushrooms (D2 when grown with UV light) -vitamin D2 and D3 are not equivalent, D2 is LESS effective and not recommended as a supplement and D2 is no longer recommended for use in food supplementation!

emergency food assistance

Types of emergency food assistance are food banks, shelters, soup and community kitchens. Public or charity funded programs. The foods available largely reflect what is donated to the organization (surplus commodity foods, etc).

upstream solutions to hunger (and examples)

Upstream (Addressing societal harms and providing basic human rights/justice): Food insecurity is an outcome of social and economic processes that lead to a lack of access to food, solution is to facilitate or create supportive economic and social conditions to eliminate root causes of poverty. Additional solution is to Provide a societal structure that supports people to not fall in or be shoved or jump into the river in the first place *· FOOD IS NOT THE LONG-TERM SOLUTION TO HUNGER. INSTEAD, WE NEED TO FIX OUR UPSTREAM PROBLEMS · HUNGER IS AN ECONOMIC CONDITION. Policies that promote a full employment economy with adequate wages and incomes can take the country a long way toward ending hunger · Preserving the entitlement structure of and strengthening the federal nutrition safety net programs can complement economic, wage and income support policies to end hunger Ex of upstream : Upstream (policies, social programs, higher wages, food infrastructure) - making changes that minimize or solve the problem in the first place. Federal food assistance entitlement programs, supplemental nutrition assistance program (SNAP), social and economic justice (anti-poverty/health policies and programs), policies/programs to strengthen food and land justice/urban agriculture/community gardens/improved local food systems etc.

explain the utilization of food in the context of food security

Use describes the socio-economic aspects of household food and nutrition security, determined by knowledge and habits. Assuming that nutritious food is available and accessible, the household has to decide what food to purchase and how to prepare it as well as how to consume and allocate it within the household so that there is sufficient energy and nutrient intake This means that people make appropriate use of food, based on knowledge of basic nutrition and food care, and have access to water and sanitation for preparing food and maintaining proper food hygiene. Nutrition education can be an important part of improving food utilization-making sure people are aware of the variety of foods their bodies need to maintain good health.

The lipoprotein that is responsible for taking the triglycerides from the liver, and delivering them to the body cells is... Question 6 options: micelle LDL VLDL Chylomicron HDL

VLDL

Multiple indications of disrupted eating patterns and reduced food intake can be described as... Question 6 options: Very low food security High food security Low food security Anemia

Very low food security

Describe lipid transport and identify the functions of this blood lipoprotein : VLDL

Very low-density lipoprotein. - It carries triglycerides from the liver to the body cells - IVLDL is carrying TG made in liver (i.e from conversion of excess glucose or fructose) - After giving up its TG to the body tissues, VLDL becomes LDL

night blindness

Vitamin A deficiency condition in which the retina in the eye cannot adjust to low amounts of light. Rhodopsin needs vit A to regenerate and continue to detect light. Not enough retinal to regenerate visual pigments bleached by light (opsin/rhodopsin). Slow recovery after flashes of light

vitamin A true facts and food sources

Vitamin A deficiency is the leading cause of blindness in children. A major public health issue in developing countries. Deficiency also causes impairment of immune system and illness Humans can store...................supply of Vit. A. Food sources of vitamin A : Liver, dark green and orange fruits and vegetables, fortified dairy, egg yolks

Which of the following is a water-soluble vitamin? Question 7 options: Vitamin A Vitamin B12 Vitamin E

Vitamin B12

Which of the following is NOT a fat-soluble vitamin? Question 8 options: Vitamin A Vitamin C Vitamin D Vitamin E Vitamin K

Vitamin C

explain how vitamin D requirements are different for different skin colors

Vitamin D - requires sunlight exposure two or three times a week for 10-15 minutes for pale skin and 30+ minutes for darker skin; recommended to take vitamin D3 supplement since it is more biologically active

Vitamin D absorption

Vitamin D3 is made in the skin using a form of cholesterol and sunlight Vitamin D2 or D3 comes from the diet

list all of the fat-soluble vitamins

Vitamins A, D, E, K

Which of the following programs provides food for pregnant/lactating women and women with small children and covers 185% of the poverty line? Question 10 options: SNAP School Lunch Program WIC Child Support Enforcement

WIC

Identify documented benefits of the WIC program for infants and children

WIC works : improved birth outcomes, decreased risk of developmental delays, kids more likely to be food secure, healthy weight and in good health

State challenges many farmworkers and their families in the U.S. face in terms of wages, housing, safety, hygiene, discrimination, and legal status

Wages: Farmworkers often earn low wages, which can fall below minimum wage standards in some cases. Piece-rate payment systems, where workers are paid based on the amount they harvest or produce, can lead to inconsistent earnings and difficulty in earning a livable income. Housing: Access to safe and affordable housing is a significant challenge for many farmworkers. Migrant and seasonal farmworkers may live in overcrowded and substandard housing conditions, including makeshift housing in labor camps or trailers without adequate sanitation facilities or heating and cooling. Safety: Farm work is inherently hazardous, with risks of injuries from heavy machinery, exposure to pesticides and other chemicals, and repetitive strain injuries from manual labor. Many farmworkers lack access to adequate safety equipment, training, and protective measures, increasing their vulnerability to workplace injuries and illnesses. Hygiene: Poor hygiene conditions in the workplace and living quarters can contribute to health issues such as infectious diseases, skin conditions, and respiratory infections. Limited access to clean water, sanitation facilities, and hygiene resources exacerbates these challenges, particularly for migrant farmworkers. Discrimination: Farmworkers, especially undocumented immigrants and migrant workers, may face discrimination and exploitation in the workplace based on factors such as ethnicity, nationality, language proficiency, and immigration status. Discrimination can manifest in lower wages, unsafe working conditions, and limited access to legal protections and benefits. Legal Status: Many farmworkers in the U.S. are undocumented immigrants or have temporary immigration status, which can create barriers to accessing healthcare, education, social services, and legal protections.

do we digest intact triglycerides?

We don't absorb intact triglycerides. They have to be digested in this way down to monoglycerides and free fatty acids.

explain how B vitamins act as enzyme helpers (coenzymes)

What is a coenzyme?? - an apoenzyme is It is an enzyme that is lacking a coenzyme and is inactive. -heres a coenzyme that can be formed from one of the B vitamins -the coenzyme binds to the apoenzyme to form an active enzyme called a holoenzyme. Now the substrate can bind to the enzyme, and the enzyme can modify the substrate to change it inot another molecule. -B vitamins = helpers (coenzymes) : thiamin (B1), Riboflavin (B2), Niacin (B3), biotin, pantothenic acid, Vitamin B6, Vitamin B12, Folate (B9)

After viewing the video about the Minnesota Semi-Starvation Study, describe the study including what happened to the subjects' eating patterns and weight during refeeding and when the study was over

When did the subjects normalize their eating patterns and weight? July 29th, 1945 : they were able to increase the calories For the first few weeks, they lost weight because pounds of edema fluids were being replaced by healthy flesh Signs of recovery were so slow in coming that we became even more despondant than in semi-starvation Then calories were increased again By the end of 3 months of rehabilitation, none of them had reached normal weight. After the experiment was over, he was still hungry for a long time. He would eat a large meal and he would still be hungry **TOOK 3 YEARS TO GET BACK TO NORMAL WEIGHT AND NORMAL EATING HABITS**

Globally, which groups are most susceptible to hunger? What is the most common cause of death among malnourished children?

Women and children are most susceptible to hunger. The most common deaths among malnourished children are diarrheal disease, pneumonia and malaria

Justify the statement: "It is better to get vitamins from food than from supplements." (List reasons.)

You can eat whole foods to get these vitamins completely naturally Food packages the vitamins with other beneficial nutrients and phytonutrients (like fiber) Supplements can cause toxicity Many vitamins have no UL/toxicity when they come from the diet but does have UL when coming from supplements Research studies that show benefits of individual vitamins for reducing chronic disease are based on DIETARY PATTERNS that provide good quantities of these vitamins/nutrients. There is much more benefit to regularly consuming food rich in vitamin A (carrots, squash, kale) than there is from taking a daily vitamin A pill. Some studies show supplemented vitamins can raise the risk of certain types of cancers. (Vit A, lung cancer risk in heavy smokers)

peptide bond

a bond that connects one amino acid with another, forming a link in a protein chain

vegan

a diet that includes only plant sources such as vegetables, fruits and nuts, legumes vegan includes only food from plant sources: vegetables, grains, legumes, fruits, seeds, and nuts; also called strict vegetarian. Eating no food from any animal source. May also avoid other consumer products that come from animals, such as not wearing leather shoes. More likely to be deficient in vitamin B12 (more on this in vitamins unit, also on exam 2).

VLDL

a lipoprotein that carries lipids that are either taken up by the liver and or made in the liver to body cells

energy density

a measure of the energy a food provides relative to the weight of the food

nutrient density

a measure of the nutrients in a food compared with the energy the food provides

Summer Food Service Program

a program that provides free meals to children in low income areas through eligible organizations. (Attempts to make up for lack of school lunch program during the summer months)

pro-oxidant

a substance that promotes oxidative damage, opposite of antioxidant. Oxidation means that it can form free radicals = injury to tissues. Pro-oxidants are substances or compounds that promote oxidative stress or increase the production of reactive oxygen species (ROS) within cells. Unlike antioxidants, which help neutralize ROS and protect cells from oxidative damage, pro-oxidants have the opposite effect, leading to cellular damage and dysfunction.

Megaloblastic anemia and how it occurs

a type of anemia characterized by abnormally large, nucleated, immature red blood cells, which result from the inability of a precursor cell to divide normally. Associated with folate (B9) and or B12 deficiency. RBC's have a short 120-day lifespan, and so are susceptible to folate deficiency. If folate is deficient, new DNA cannot be formed, cell division is hampered. -> large, immature, abnormal red blood cells that haven't divided/matured properly. GI-tract and immune cells also affected (these rapidly dividing cells need folate) -> impaired digestion and lower immunity note that the mature cells of red blood cells do not have a nucleus. Normal red blood cells expelled their nucleus when they are mature. When there's a deficiency and fully indoor BY 12, an impairment in DNA replication inhibit cell division. This results in red blood cells that are large are fewer in number and still have their nuclei. Deficiency also affects the GI and immune systems, leading to impaired digestion and immunity.

alpha-Linolenic acid (omega 3) and list its food sources

a-Linolenic Acid (omega 3)= w-3, n-3 Sources: Oils (canola, flaxseed, soybean, walnut, wheatgerm), dark green leafy vegetables, seaweed and algae, nuts and seeds especially walnuts and flaxseeds, vegetables (soybeans) DHA and EPA: coldwater fish, DHA also in breastmilk (important for infant growth and brain development)Higher order Omega-3s, DHA and EPA are rich in cold water seafood and seaweed, and in algae, which is where the fish get their Omega-3s.

partial hydrogenation

a. Food manufacturers can fully hydrogenate oils, completely saturating them with hydrogen, or they can partially hydrogenate oils and convert only some of the double bonds to single bonds. When fats are partially hydrogenated, some of the double bonds stay as double bonds, but the hydrogens attached get rearranged. The double bonds in unsaturated fatty acids have a cis configuration. This means the hydrogens are on the same side of the double bond. This is what makes the fatty acids wiggly and makes a fat more liquid at room temperature. . Food manufacturers are no longer allowed to use partially hydrogenated oils and foods as of January 2020. The USFDA has required partially hydrogenated oils to be phased out of the food supply. As of January 2020, we should not be seeing any more food products that have partially hydrogenated oils as an ingredient *a process where a liquid unsaturated fat is turned into a solid fat by adding hydrogen, resulting in a trans fat. A partial hydrogenation approach is no longer used in US food industry because of severe health downsides of trans fats. Instead, they do full hydrogenation (no trans fats) and then blend in some liquid oils to get the desired consistency for the food product they are making.

complementary proteins

complementary proteins two or more protein foods whose amino acid assortments complement each other in such a way that the essential amino acids missing from one are supplied by the other.

process of formation of a plaque

a. Formation of a plaque : i. LDLs are integral to the formation of plaques. Inflammation and tissue damage plays a central role in atherosclerosis. The damage may begin from any of the factors that affect the cells lining the arteries. ii. -the fatty acids circulating in LDL's are very susceptible to becoming oxidizes (this is the same process that cells undergo when they are left out and become ransid, it can happen within our blood vessels too) iii. - Atherosclerosis happens at the sites of injuries to the wall of the artery. There are many things that can injure the wall of the artery, which we will talk about in a minute. iv. -When LDLs become oxidized, they become very sticky. The LDL is more likely to stick and aggregate to the site of these injuries. v. -these LDLs are engulfed and eaten by white blood cells vi. -after awhile, the injury attracts more oxidized LDLs and more blood cells , forming something called foam cells. vii. -eventually the foam cells get bigger and are further oxidized and mis with muscle cells of the artery to become plaques. Over time, these plaques can grow and grow viii. -these plaques themselves become injured and inflamed (as seen in yellow). Red blood cells that are passing by can work to heal these injuries and form clots ix. -but these clots can grow and grow and eventually cut off the blood vessel! x. -when this happens in place it is called thrombosis. When it travels and cuts off the blood supply in a smaller vessel, it is called an embolism

Name the 2 essential fatty acids and why they are essential

a. Most people in the U.S. eat a lot of Omega-6 (linoleic acid) fatty acids (perhaps more than we need) and too little Omega-3 (alpha linolenic acid).There is evidence that the ratio of Omega-3 to Omega-6 is important, that we need to consume more foods with Omega-3. These are both essential and are both polyunsaturated fatty acids because they both have multiple double bonds. The 3 and 6 in the names tell us where the first double bond is positioned relative to the end! -Humans can synthesize a wide variety of fatty acids, but we cannot make these two. Linoleic acid and alpha-linoleic acid must be obtained from food. Omega-6 and Omega-3 compete for the same metabolic enzymes that convert them to needed compounds. a. From this slide, I just want you to understand that our body does multiple transformations, to the Omega-6 and Omega-3s that we consume to make other useful and needed molecules. We can take some of the Omega-3s we eat and convert it to EPA and DHA. EPA and DHA are important for fetal brain development. They may have heart health benefits and reduce the risk of Alzheimer's. Only a small amount of our Omega-3s got converted to EPA and DHA.

food sources of omega 3 fatty acids

a. Omega-3 : . a-Linolenic Acid (omega 3)= w-3, n-3 1. Sources: Oils (canola, flaxseed, soybean, walnut, wheatgerm), dark green leafy vegetables, seaweed and algae, nuts and seeds especially walnuts and flaxseeds, vegetables (soybeans) 2. DHA and EPA: coldwater fish, DHA also in breastmilk (important for infant growth and brain development) a. Higher order Omega-3s, DHA and EPA are rich in cold water seafood and seaweed, and in algae, which is where the fish get their Omega-3s. Omega-3 o Fish such as salmon, mackerel, herring, tuna, and sardines o Nuts and seeds o Plant oils o Breast milk

food sources of omega 6 fatty acids

a. Omega-6 : Linoleic Acid (omega 6)= w-6, n-6 1. Sources: seeds, nuts, grains, vegetable oils (corn, cottonseed, safflower, sesame, soybean, sunflower), poultry fat and many of the common frying oils used in restaurants and fast foods...we get enough of these (probably too much) Omega-6 o Safflower oil, sunflower oil, corn oil, soybean oil, pumpkin seeds, walnut o foods fried in vegetable oils.

electrolyte balance

a. Proteins in the blood helps to maintain fluid balance by attracting and retaining water. As shown in the figure, the right balance of protein allows fluids to exchange between the capillaries and the surrounding tissues, delivering nutrients and taking away wastes. If you have a very low intake of protein, your level of blood protein will eventually decrease. With reduced blood protein, the fluid does not return as effectively to your blood vessels and instead collects in the spaces between your cells. As the fluid continues to build up in the spaces between your cells, swelling or edema occurs, particularly in the feet and ankles due to gravity, but also in the stomach region. **-the proper distribution of fluid and electrolytes (dissolved particles) among the body compartments. Read book, put more info here K, Na, Cl, Ca, Mg, P

State the 2020-2025 Dietary Guidelines for trans and saturated fat

a. Saturated fat : less than 10% of calories per day starting at age 2 b. As of 2020, trans fats are no longer allowed in processed foods in the USA, and food manufacturers reformulated their products to remove them. Despite this recent ban, we still get some trans fats in our diet; they naturally occur in small amounts in meat and dairy products **We should be eating less than 10% of our calories as saturated fats As little trans fat as possible in the diet FOOD MANUFACTURERS ARE NO LONGER TO USE PARTIALLY HYDROGENATED OILS (trans fats). So the main sources now are really just beef & dairy

food sources of trans fats

a. Trans fats mostly come from processed foods made with partially hydrogenated oils. However, very small amounts of trans fats can be found in some unprocessed foods. Natural trans fats are formed by bacteria in the stomach of cattle, sheep, and goats. These trans fats make up about 3% to 7% of the total fat in dairy products, such as milk and cheese, three to 10% in beef and lamb, and just 0 to 2% in chicken and pork Trans fat o milk and meat from ruminant animals (cows) o Processed foods made outside the US could still have trans fats. Banned in US.

aneurysm

an aneurysm occurs when part of an artery wall weakens, allowing it to widen abnormally or balloon out, and possibly burst. Some common aneurysms are aortic and cerebral anerusysms -an aneurysm is a possible consequence of atherosclerosis *the ballooning out of an artery wall at a point that is weakened by deterioration

beta-carotene

an orange vegetable pigment that the body can change into the active form of vitamin A. Beta carotene is one of the antioxidant nutrients

pancreas

an organ with two main functions. one is an endocrine function- the making of hormones such as insulin, which it releases directly into the blood (endo mean into the blood) the other is an exocrine function the making of digestive enzymes, which it releases through a duct into the small intestine to assist in digestion

macular degeneration

chronic eye disease that occurs when tissue in the macula deteriorates; causes a blind spot or blurred vision in the center of the visual field. Carotenoids (the plant pigments in orange and dark green veggies) may have an antioxidant role that lowers the risk of macular degeneration of the eye

what are the kinds of lipoproteins

chylomicrons, VLDL, LDL, HDL

Discuss the reasons why a moderate intake of lipids is an essential part of a healthy diet

a. Usefulness of fats in the body : energy stores, muscle fuel, emergency reserve, padding, insulation, cell membranes, raw materials b. Usefulness of fats in food : nutrient, energy, transport, raw materials, sensory appeal, appetite, satiety, texture c. Fat is energy dense : i. If you were setting off for several weeks of intense hiking on the Appalachian Trail, what kinds of foods would you pack? You would be burning lots of calories per day, and would have to carry all of your food on your back. ii. This is an instance where someone would wisely choose energy-dense, calorie-rich foods. The two lunches in this example have the same calorie count, but are made of different types of foods. iii. The lunch on the left emphasizes carbs. It has a muffin, banana, carrots, and yogurt. 550 calories in a weight of 500 grams. The lunch on the right is higher in fats. Buttery crackers, cheese, trail mix (with nuts). The same number of calories, 550 here weighs 115 grams. Nuts and cheese contain more calories per gram than carrots or a banana. This is because fats contain more energy per gram than carbs. Foods that have a lot of water (like many fruits and vegetables) will also tend to be less energy dense. The high water content in fruits and veggies contributes to the weight of the food without adding any energy. d. Fat is more calorie-dense than protein or carbohydrate—9 kcal/g versus 4 kcal/g e. Fat improves satiety, the satisfaction of feeling full after a meal f. Some fats are essential to our health because the body cannot produce these essential fatty acids g. Not all fats are equal when it comes to our health h. Fats aid in absorption of fat-soluble vitamins thus you cannot survive without at least some fat

limiting amino acid

a. _____Limiting amino acid__________ = The AA present in smallest supply in the diet relative to the need that the body has for that AA -Limiting Amino Acid = The AA present in shortest supply in the diet relative to the need that the body has for that AA An essential amino acid that is present in someone's diet but in an insufficient amount, so it limits the body's ability to build protein.

State the definition and causes of atherosclerosis, and describe the process of forming plaque

a. atherosclerosis = The most common form of cardiovascular disease. It is a slowing progressing disease. Characterized by PLAQUES = fatty buildup on the inner walls of arteries, especially at the branch points. "hardening of the arteries". Over time, fatty plaques build up inside the arteries, narrowing the pathway for blood. The blood vessels become more rigid and less flexible too, which is why they call it hardening of the arteries. i. plaques often form at branch points of arteries due to increased turbulence in the blood flow at artery branch points. Atherosclerosis usually starts in the teens and twenties. And by the 30s, we can see changes in most people. In the early stages, your heart related screening tests like cholesterol checks might still come back normal. But over the years this problem tends to get slowly worse. By the age of 40, about half of us have cholesterol deposits in our arteries. After 45, men may have a lot of plaque build-up. Signs of atherosclerosis and women are likely to appear after age 55. There's a genetic component to atherosclerosis but also a strong dietary and lifestyle component as well. ii. **possible consequences of atherosclerosis are an aneurysm and blood clots

food sources of polyunsaturated fats

a. corn oil, soybean oil, safflower oil, sunflower oil b. Monounsaturated sources: olive oil , canola oil Polyunsaturated o Walnuts o Sunflower seeds o Flax seeds or flax oil o Fish like salmon, mackerel, herring, tuna, and trout o Soybean and safflower oil

nitrogen equilibrium

a. maintaining body protein changes less than 5g/day (where our intake of nitrogen matches our excretion (allowing small fluctuations of less than 5g in either direction) *Nitrogen equilibrium refers to the state in which the intake and output of nitrogen in the body are balanced. Nitrogen is an essential component of amino acids, which are the building blocks of proteins. The body constantly breaks down proteins into amino acids and then rebuilds them for various purposes, such as tissue repair, growth, and maintenance.

explain how thiamin (B1), Riboflavin (B2), Niacin (B3), biotin, pantothenic acid are coenzymes (helpers)

all of these help breakdown of carbs, fat and protein for energy

folate vitamin recommendations

all women that could get pregnant recommended to take 400 mcg folate per day from supplements

Proteins are long chains of ___________. nucleotides fatty acids monosaccharides amino acids

amino acids

What are the building blocks of protein?

amino acids

amino acid pools

amino acids dissolved in the body's fluid that provide cells with ready raw materials from which to build new proteins or other molecules

livable wage

amount of income needed to provide a decent standard of living. Videos in this unit showed the lives of migrant farm workers and their efforts towards ensuring livable wages for this work.

conditionally essential amino acid

an amino acid that is normally nonessential, but must be supplied by the diet in special circumstances when the need for it exceeds the body's ability to produce it.

Which term describes a soft, waxy substance made in the body for a variety of purposes and is also found only in animal-derived foods? Question 4 options: An unsaturated fatty acid chain An essential fatty acid chain A phospholipid A fat Cholesterol

cholesterol

pernicious anemia

anemia that results from the inability to absorb sufficient vitamin B-12; is associated with nerve degeneration, which can result in eventual paralysis and death. There is an autoimmune disease that results in inadequate intrinsic factor -> stops B12 absorption : historically, death within 2-5 years of diagnosis, can recover with B12 absorption. Low B12 intake causes the same symptoms, treatment : high dose oral B12 or injection of B12 (injection gets around any B12 absorption difficulties).Low intake of vitamin B12 alone typically does not cause pernicious anemia. Pernicious anemia is primarily caused by a deficiency in intrinsic factor, a glycoprotein produced by the parietal cells of the stomach lining. Intrinsic factor is necessary for the absorption of vitamin B12 in the small intestine.

...is the most common form of CVD; fatty plaques build up in the inner walls of the arteries, especially at branching points; fatty plaques get mineral buildup → "hardening of arteries" Causes: Genetic, dietary, and lifestyle factors

atherosclerosis

lipoprotein

big spheres/clusters of lipids associated with protein, which serve as transport vehicles for lipids in blood and lymph. The major lipoproteins include chylomicrons, VLDL, LDL, and HDL. They are made of a phospholipid coat with proteins and cholesterol embedded, and a core that is packed with triglycerides

retinoids

biologically active forms of Vitamin A, including retinol, retinal, and retinoic acid. These are present in the animal food sources of vitamin A such as liver, fish oils, fortified dairy products and egg yolks.

neural tube defects

birth defects that develop during early pregnancy involving the brain and spinal cord such as Spina Bifida (bulging spinal cord) and Anencephaly (absence of brain). Related to a maternal folate deficiency. This is why women that can become pregnant are recommended to take Folate. Neural tube defects form early in the pregnancy, often before a woman may realize she is pregnant. Reduce risk by taking folate ahead of time.

osteoclast

bone cell that breaks down bone tissue, this erosion can set the stage for subsequent bone mineralization. Needed for bone repair, maintenance. Osteoclasts are specialized cells that play a crucial role in bone remodeling, a continuous process by which old or damaged bone tissue is removed and replaced with new bone. These cells are primarily responsible for bone resorption, the process of breaking down and removing bone tissue

List the plant sources that have the most complete protein (plant foods that are not low in any essential AA)

buckwheat, quinoa, soybeans, chia seeds, hemp seeds

amino acids

building blocks of proteins

Which are the two main minerals whose blood levels are regulated by vitamin D? Question 9 options: Phosphorus and Sodium Calcium and Phosphorus Calcium and Magnesium Phosphorus and Sodium Magnesium and Sodium

calcium and phosphorus

Protein contains which four key elements? Question 8 options:Carbon, Hydrogen, Oxygen, SodiumCarbon, Hydrogen, Nitrogen, SodiumCarbon, Hydrogen, Oxygen, NitrogenCarbon, Hydrogen, Oxygen, Calcium

carbon, hydrogen, oxygen, nitrogen

what are the three different energy sources

carbs, lipids, protein

what does pernicious mean?

causing great harm or damage, often in a gradual and subtle way. It can also refer to something that is destructive or deadly in nature. In the context of pernicious anemia, "pernicious" describes the serious and potentially life-threatening nature of the condition, which, if left untreated, can lead to severe health complications due to vitamin B12 deficiency.

osteoblast

cell in bone; secretes mineral and bone matrix, these cells are involved in bone synthesis and mineralization Osteoblasts form new bones and add growth to existing bone tissue. Osteoclasts dissolve old and damaged bone tissue so it can be replaced with new, healthier cells created by osteoblasts.Osteoblasts are specialized cells involved in bone formation and repair. They play a crucial role in bone remodeling, the continuous process by which old or damaged bone tissue is removed and replaced with new bone.

hormones

chemical messengers secreted by a number of body organs in response to conditions that require regulation

synthetic pesticides

chemicals that are intended to prevent, repel, or kill any pest. Synthetic vs natural pesticides. There are some pesticides derived from plants that are still toxic to pests but are considered organic or natural since they have a plant origin. Synthetic pesticides are man-made pesticides that don't exist in nature - there are NOT allowed in organic products!

coenzyme

compound that combines with an inactive protein, called an apoenzyme, to form a catalytically active enzyme, called a holoenzyme; coenzymes aid in the enzyme function. Most of the B-vitamins have a role as a co-enzyme. -heres a coenzyme that can be formed from one of the B vitamins -the coenzyme binds to the apoenzyme to form an active enzyme called a holoenzyme. Now the substrate can bind to the enzyme, and the enzyme can modify the substrate to change it inot another molecule

free radicals

compound with an unpaired electron, which causes it to seek an electron from another compound; free radicals are strong oxidizing agents and can be very destructive to electron-dense cell components, such as DNA and cell membranes. Antioxidants help to stop or slow down free radical damage. Anti-oxidant vitamins are vitamins that donate electrons to free radicals, stabilize free radicals and stops chain reaction, reduce injury to tissues. Whereas oxidation CAN FORM FREE RADICALS = INJURY TO TISSUES!!

bases

compounds that accept hydrogen from solutions

acids

compounds that release hydrogen in a watery solution

Food security -

condition in which food needs are reliably met all of the time

Food insecurity

condition in which the quality, variety, and/or desirability of the diet is reduced and there is difficulty at times providing enough food for everyone in the household. Reduced quality and quantity. The limited or uncertain availability of nutritionally adequate and safe foods or limited, or uncertain ability to acquire acceptable foods in socially acceptable ways.

Xerophthalmia

condition marked by dryness of the cornea and eye membranes that results from vitamin A deficiency and can lead to blindness; specific cause is a lack of mucus production by the eye, which then leaves it more vulnerable to surface dirt and bacterial infections. Low vitamin A causes loss of healthy epithelial cells, less eye protection, and eventually scarring of cornea (keratinization). 500,000 children go blind each year due to Vitamin A deficiency. Eyes : grey spots on the whites of eyes

Ariboflavinosis

condition resulting from a lack of riboflavin; "a" means without and "osis" means a condition of. Symptoms develop after 2 months of deficiency. Affects mouth, skin, red blood cells : inflammation of throat/mouth/tongue, cracking at corners of mouth, moist scaly skin, anemia/fatigue.confusion/headaches. Similar symptoms occur with deficiencies in the other B-vitamins (because they function in some of the same pathways

osteoporosis

decreased bone mass leading to risk of bone fractures; bone loss is related to the effects of aging, genetic background, poor diet, and hormonal changes occurring in postmenopausal women. The relationship between vitamin D status and osteoporosis is less clear.

scurvy

deficiency disease that results after a few weeks to months of consuming a diet that lacks vitamin C; pinpoint sites of bleeding on the skin are early sign. Bleeding of gums, eventual loss of teeth, death. Vitamin C is needed to maintain collagen, a structural protein in our skin and bodies. Scurvy : lack of vitamin C prevents the normal synthesis of collagen, widespread damage to connective tissues in the body, apparent after 20-40 days. Signs of scurvy : Fatigue, pinpoint hemorrhages around hair follicles, gum and joint bleeding, impaired wound healing, bone pain and fractures, psychological problems in advanced stages, diarrhea and death

What is the function of HCl in the stomach? Question 7 options:Denature proteinDigest carbohydrateBuffer salivary enzymesAct as a hormoneSignal satiety

denature protein

The Thrifty Food Plan

describes how much it costs to eat on a healthy diet and on a limited budget. The Thrifty Food Plan (TFP) is a term used by the United States Department of Agriculture (USDA) to describe a model for estimating the cost of a nutritious diet at a minimal cost. It serves as the basis for determining the maximum SNAP (Supplemental Nutrition Assistance Program) benefits that eligible individuals and families can receive. The TFP is updated regularly to reflect changes in food prices, dietary guidelines, and nutritional recommendations. It includes various food categories such as fruits, vegetables, grains, proteins, dairy, and fats/oils. The plan is designed to provide enough food to meet nutritional needs while staying within a modest budget. The TFP helps policymakers, researchers, and advocates understand the affordability of nutritious diets for low-income households and informs decisions related to SNAP benefit levels. It's an essential tool in addressing food insecurity and promoting access to healthy foods for all individuals and families.

vitamin C deficiency diseases, symptoms of deficiency and populations at risk of deficiency

difiency diseases : Scurvy- lack of vitamin C prevents the normal synthesis of collagen, widespread damage to connective tissues in the body Apparent after 20-40 days -symptoms : Gum and joint bleeding Impaired wound healing- pinpoint hemorrhages, fatigue, bone pain and fractures, diarrhea, psychological problems, and death -populations at risk of deficiency : smokers

Rickets

disease characterized by inadequate mineralization of the bones caused by poor calcium deposition during growth; deficiency disease arises in infants and children with low vitamin D. Rickets is a skeletal disorder primarily caused by a deficiency in vitamin D, calcium, or phosphate. It predominantly affects children during their growth phase, leading to weak, soft bones and skeletal deformities

Allegra (and those at risk and how it happens and the symptoms)

disease characterized by inflammation of the skin, diarrhea, and eventual mental incapacity; results from insufficient amount of the vitamin niacin in the diet. Associated with corn-based diets : o Niacin in corn is tightly bound to a protein and not well absorbed, Soaking corn in alkaline solution -> makes niacin available, Niacin deficiency was a large problem in the southeast part of the US in the arly 1900s due to not alkalizing corns. Symptoms : rough skin, rash on sun-exposed skin AT RISK: Alcoholism coupled with a poor diet Malabsorption disorders Hartnup disease (inability to convert tryptophan to niacin) è Deficiency is associated with heavily corn-based diets o Corn is low in tryptophan, but has some niacin The niacin in corn is tightly bound to a protein and not well absorbed Indigenous cultures in Mexico and Central America soak corn in lime water (calcium hydroxide) which releases the bound niacin no deficiency. This cooking method allows the niacin in corn to become bioavailable. Process is called nixtamalization. Niacin deficiency was a large problem in the southeast part of the US in early 1900's (sharecropping, post-Reconstruction) Corn had become a staple food for many poor people Low niacin uptake, not much other tryptophan in a limited diet. European colonizers did not know the practice of traditional alkaline-treatment, and the poor were not getting a varied diet. For many years, pellagra was believed to be an infectious disease! Patients were institutionalized for the dementia that occurs with the deficiency. *******It is clinically characterized by "Three D's"—dermatitis, diarrhea, and dementia.

hemolytic anemia

disorder that causes red blood cells to break down faster than they can be replaced. Rare in humans, but caused by a deficiency in vitamin E. Hemo (blood) Lysis (breaking apart). Premature breakdown of red blood cells (hemolysis), immune function impairment, neurological changes (loss of muscle coordination and reflexes, impaired vision and speech)

fluid and electrolyte balance

distribution of fluid and dissolved particles among body compartments

vitamin K recommendations

eating just a half cup of kale or spinach will gives many times the RDA for vitamin K

A swelling of body tissue due to fluid buildup from body tissue is known as... Question 4 options: Marasmu electrolyte imbalance hypertension edema

edema

Which of the following is NOT a symptom of Marasmus? Question 8 options: edema muscle wasting dry, thin skin underweight

edema

Food banks, shelters, soup and community kitchens are types of ____________. Question 5 options: TANF programs emergency food assistance supplemental feeding earned income tax credit

emergency food assistance

acid-base balance

equilibrium between acid and base concentrations in the body fluids

A premature infant's blood cells rupture and the baby becomes anemic. This is a symptom of Vitamin E deficiency and called... Question 2 options: jaundice beriberi riboflavin pellagra erythrocyte hemolysis

erythrocyte hemolysis

keratinization

excess production of keratin in unexpected places. Keratin is a protein that makes hair and nails tough. Keratinization occurs if there is a vitamin A deficiency. An image in the textbook shows keratin formation in the eye, related to vit A deficiency. Vitamin A deficiency affect the eye in several ways. Skin becomes dry. Epithelial cells change and secrete keratin (the protein in skin and nails), follicular kyperkeratosis - skin changes, keratinization of mucous membrane of eye

SNAP EBT cards let the user purchase only pre-selected nutritious foods. Question 3 options:TrueFalse

false

TRUE/FALSE. In general, the body absorbs nutrients better from supplements than from food sources. Question 9 options:TrueFalse

false

True/False: Vegetarians have significantly higher rates of certain cancers than the general population. Question 1 options:TrueFalse

false

Regenerative agriculture

farming/food system that regenerates food soil and increases biodiversity in the present and into the future, for ex more carbon in the ground. The regenerative model is totally different. It's the natural model. All things in the natural world recycle and regenerate. The regenerative model is based on biomimicry - using the technology of natural systems to allow for the regeneration of land while in production

organic philospophy

feeding/improving the fertility of the soil, rather than adding fertilizers to feed the crop plant. Targeting sustainability.• Feed the soil, rather than feeding the plant (build soil rather than chemical fertilizers). The soil creatures will feed the plant. • Aim to be economically, environmentally and socially sustainable • integrated production systems • good tillage and cultivation practices • crop rotations and cover crops • supplement soil with animal and crop waste materials (compost) • some synthetic materials are still allowed (black plastic mulch to suppress weeds) • Local production and marketing •No synthetic fertilizers or pesticides

Which vitamin do the DRIs recommend for all women of childbearing age to consume an additional amount from either supplements or enriched foods?

folic acid

Which compound has one or more unpaired electrons that make the molecule unstable and highly reactive? Question 10 options: Antioxidants Vitamin B-complex Free Radicals Tocopherols Erythrocytes

free radicals

Food Stamps / Supplemental Nutrition Assistance Program (SNAP)

funded by Federal govt, administered by states; provides monthly benefits to households for purchase of food items through a debit card that can be used for food items. List the types of items (food and non-food) that cannot be purchased with SNAP funding... Fruits and vegetables Meat, poultry, and fish Dairy products Grains and bread Snack foods and non-alcoholic beverages Seeds and plants that produce food for consumption

Food deserts/ Food apartheid -

geographic area where fresh, affordable, healthy foods cannot be purchased easily; usually located in impoverished urban neighborhoods or isolated and lower-income rural areas. Lack of grocery stores, replacement with Dollar Generals, gas station convenience stores etc that carry few options for fresh and healthful food. -Food desert really? No! it's food apartheid!! · Food desert is an outside term, a political construct that has been used to believe that we don't have food, we don't have supermarkets, but in fact we do have food : wehave fast food, junk food, we have the processed food. We just don't have healthy food options. So I coined the term FOOD APARHEID · And I coined that term because I want us to have these hard conversations about the effects of systemic racism, income, inequality, and demographics. Right now. All food system is based on the call of one skin. How much money they have, where they live. In a two, we recognize that healthy food is a human right for all, we must continue to have these hard conversations

What is the strategy of the US Food Stamp Program to improve nutritional status of the eligible families? Question 7 options: providing cooked meals to families in need. giving eligible families electronic cards to purchase foods. providing temporary short-term food assistance to adults in need. giving families bulk surplus foods.

giving eligible families electronic cards to purchase foods.

vitamin K true facts and food sources

green leafy vegetables, also made by gut bacteria and fermented foods Humans can convert K1 to K2 Phylloquinones (Vit K1) : produced by chloroplasts = green vegetables - leafy and also broccoli, peas, green beans, etc. Other beans, seeds and seed oils Menaquinones (Vit K2) : § Synthesized by bacteria in colon (~10% of total), Fermented foods (by bacteria) - some cheeses, sauerkraut, and fermented soy including miso, Liver, butter and eggs (but only if animal is grass-fed) True fact of Vitamin K : NOTE (TF): People taking anticoagulants like warfarin should maintain a consistent intake of vitamin K so that their drug dosage does not have to be adjusted and readjusted.

The "mom and kid package" provide WIC vouchers to purchase all the following EXCEPT: Question 1 options: Juice Breakfast cereal Fruits Peanut butter ground beef

ground beef

no-till farming

growing crops with minimal disturbance to their fields and the organisms that live in them. No-till method preserves soil structure, reduces erosion and loss of topsoil, reduces the amount of weeds that come up.

explain how vitamin B6 is a helper (coenzyme)

help make protein from AA's

hypertension

high BP *higher than normal blood pressure. Hypertension can damage your arteries by making them less elastic, which decreases the flow of blood and oxygen to your heart and leads to heart disease. Hypertension is called the "silent killer" High blood pressure, also called hypertension, can quietly damage the body for years before symptoms appear. Causes damage to arteries, heart, kidneys, brain, eyes.

hypercalcemia

high concentrations of calcium in the bloodstream; this condition can lead to calcium deposits in organs, and other health problems. Related to a toxicity of too much vitamin D. Signs and symptoms of toxicity = hypercalcemia (abnormally high calcium levels) - Calcification : calcium deposits in soft tissues, including heart and kidneys. Kidney stones, hardening of the blood vessels -> hypertension (high blood pressure)

HDL

high density lipoprotein that returns cholesterol from the tissues to the liver for dismantling and disposal; it has a scavenging role. High levels of HDL cholesterol are good, protective against cardiovascular disease.

describe lipid transport and identify the functions of this blood lipoprotein : HDL

high density lipoprotein. Reverse cholesterol transport, gets rid of it. - moves cholesterol from our tissues to the liver to be secreted into bile

gallbladder

holds bile from the liver and releases it into the small intestine (duodenum) after a fat-containing meal.

What are triglycerides? One of the three main classes of... Question 2 options: Glycerides Cholesterols Lipids Carbohydrates Proteins

lipids

permaculture (and ex)

holistic, synthesizes information for stable, productive communities without large energy inputs. · Permaculture = permanent agriculture: A holistic (whole-systems) process that is used to create stable, productive communities which don't rely on large energy inputs. o One type of permaculture system is a forest garden. These use landscapes designed to mimic the dynamics and functions of forests in order to produce healthy foods and useful materials. A food forest is designed to link food crops together in a web of life similar to other forests

Very low food security

hunger : food intake of one or more members was reduced and eating patterns disrupted because of insufficient money and other resources for food

very low food security

hunger; food intake of one or more family members was reduced and eating patterns disrupted because of insufficient money and other resources for food. Very low food security = hunger : food intake of one or more members was reduced and eating patterns disrupted because of insufficient money and other resources for food

When fatty acids are saturated, they carry the maximum possible number of ___________. Question 2 options: water molecules oxygen molecules glycerols carbon atoms hydrogen atoms

hydrogen atoms

What is the best definition of hydrogenation? The chemical/industrial process where... Question 3 options: hydrogen is added to unsaturated fatty acids to increase the omega 3 content hydrogen is added to unsaturated fatty acids to make a fat that is more solid and has a longer shelf life hydrogen is added to saturated fatty acids to convert it to a fat that is richer in essential fatty acids hydrogen is added to saturated fatty acids to make a fat that is more solid and has a longer shelf life

hydrogen is added to unsaturated fatty acids to make a fat that is more solid and has a longer shelf life

food sources of saturated fats

i. Animal sources: meat, milk , cheese (most saturated fats come from animal sources rather than plant sources) ii. Plant sources: palm oil, coconut oil, cottonseed oil iii. **people are encouraged to reduce the saturated fat in their diets and replace saturated fats with unsaturated fat (the poly and mono unsaturated fats) - these are considered healthy fats. Saturated o Butter, ghee, lard (dairy products & animal fats) o Meats o Coconut and palm oil

examples of complementary protein combinations include all of the following except... -pasta with tomato sauce -rice with black-eyed peas -hummus on a pita bread -rice with seafood -tortillas and black beans -chili with beans and beef

i. The answer is A!! On a question like this, we're going to look for bean/grain pairs, grain/animal dairy pairs, or bean/animal dairy pairs. So examples of complimentary protein combinations include all of the following, except... The answer here is "A. pasta with tomato sauce", which is a vegetable with a grain. It does not include a bean or an animal or dairy food. All of the rest of them are examples of complimentary protein combinations

Whole Foods, plant-based diet

i. Vegetarian examples, if you were vegetarian and you only ate oatmeal or only ate broccoli or only ate cheese, you would be getting enough protein. Thus, a plant diet does not mean that youre protein deficient ii. *It's possible to be low in protein, but generally only if your calorie intake is far below your daily needs!! Usually vegetarians DO get enough protein iii. You can see that eating just a few servings of animal foods will get you to your protein requirement. [pauses] Similarly with plant foods, if you're eating whole foods just by eating enough calories, you will eat enough protein. iv. --limited amounts of animal products

a. Why are other agencies recommending that Americans eat less fish?

i. Worldwide fish stock may run out by 2048. There has been overfishing. Non-sustainable farmed fish. Contamination/toxicity ii. Farmed fish concerns : 1. Destruction of mangrove forests (seafood-shrimp) and other natural habitats 2. Using wild fish as feed (means that we're eating more wild fish) : 3-4 pounds of wild anchovies to produce 1 pound of farmed salmon iii. Fish : toxicity : 1. Bioaccumulation of toxins - such as mercury (heavy metal), PCBs (polychlorinated biphenyl), dioxins and DDT 2. Toxins are of particular importance to pregnant and nursing mothers, young children and subsistence fishermen 3. Bioaccumulation occurs in large predatory fish like swordfish and shark iv. Overfishing is more destructive to the ocean than toxic pollution or degrading water quality. The damage is mostly REVERSIBLE **Bioaccumulation of heavy metals, pesticides, environmental toxins. (Bioaccumulation is less of a problem if you eat fish that are smaller and lower on the food chain) Overfishing is depleting fish stock. Fishing practices are often unsustainable or damaging to the aquatic environment.

ecological footprint (and how to reduce it)

impact of a person or community on the environment, expressed as amount of land required to sustain their use of natural resources. To reduce your ecological footprint you can reduce food waste, compost food waste, cook leftovers, eat local, eat seasonal fruits and vegetables, growing your own veggies, eat less meat and dairy products, focus on fish from sustainable fisheries, reduce kitchen waste, eat less highly-processed foods

wasting

in malnutrition, thinness for height, indicating recent rapid weight loss or failure to gain, often from severe acute malnutrition.

In times of energy shortage from carbohydrates or fats, how does the body use protein? Question 8 options: it decreases the breakdown of food proteins for energy and uses stored glycogen it stores amino acids in the cells to be used later for energy it removes the nitrogen portion of protein and burns the remaining fragments for energy it converts protein to fat to provide more concentrated energy

it removes the nitrogen portion of protein and burns the remaining fragments for energy

antibodies

large proteins of the blood, produced by the immune system in response to invasion of the body or by foreign substances (antigens)

vitamin A recommendations

liver contains an extremely high amount of vitamin A, cheese and milk contain a smaller amount, orange and dark green vegetables provide a substantial amount of vitamin A, also in fruits, but smaller amounts than in the orange/dark green veggies.

food sources of folate

liver, legumes, leafy greens (foliage), organge juice, fortified grains. food prep note : folate is very sensitive to heat, oxidation and UV

Describe lipid transport and identify the functions of this blood lipoprotein : LDL

low density lipoproteins that carry cholesterol to cells - cholesterol brought from the liver to cells - brings cholesterol to body tissues that needs it

After eating a high protein meal amino acids that are absorbed can be used to.... Question 4 options: store vitamins A, D, E, and K convert to ketones for energy make other needed amino acids bind to cholesterol

make other needed amino acids

community supported agriculture (CSA)

members invest in a farm by buying a share at the beginning of the season and receiving weekly bundles of fresh produce from your farm. This model keeps farms afloat by giving them $ to buy seeds up front and knowing that they have a market for their crops. Over 280 CSA farms in Michigan, successful at keeping new and transitioning farmers afloat. Provide access to farms and agricultural literacy to CSA members.

Long chain fatty acids in the GI tract collect together with bile acids to form ___________. The emulsified fatty acids can then be absorbed by the epithelial cells that line the small intestine

micells

forest gardens

mimic dynamics of forest ecosystems to produce healthy food and useful material. One type of permaculture system is a forest garden. These use landscapes designed to mimic the dynamics and functions of forests in order to produce healthy foods and useful materials. A food forest is designed to link food crops together in a web of life similar to other forests

The risk of cardiovascular disease is reduced when saturated fat is replaced in the diet with which of the following fats? Question 10 options: monounsaturated fat lipoprotein fat butter fat beef fat trans fat

monounsaturated fat

alpha tocopherol

most potent form of vitamin E for antioxidant function in humans . Alpha-tocopherol is the only form of vitamin E that has an RDA

Marcie is a vegan and she employs __________ to combine two incomplete plant proteins sources to ensure she gets all of the amino acids required. Question 6 options: high quality proteins limiting amino acids mutual supplementation creatine supplementation

mutual supplementation

describe the relationship between dietary cholesterol and the risk of CVD

negatively effects heart health

describe the relationship between hypertension and the risk of CVD

negatively effects heart health

describe the relationship between alcohol and the risk of CVD

negatively effects heart health -1-2 drinks raises HDL and prevents clot formation in older people (60+ years) . Moderate alcohol intake in older people who are over the age of 60 may improve HDL values and reduce clot formation. So there may be a benefit to one drink or too for people in that older age group. But in that age group, only. Binge drinking increases hypertension and damages heart muscle Binge drinking increases abdominal fat

describe the relationship between trans fatty acids and the risk of CVD

negatively effects heart health -1. Saturated fatty acids and Trans fatty acids : a. Saturated and trans fats decrease the LDL receptors on cells -> this increases the amount of LDL left circulating in blood. b. Saturated and trans fats are the least healthy fats we can consume c. Note : the longer LDL is circulating in the blood, the more time it has for the PUFAs (polyunsaturated fatty acids) it is carrying to oxidize -> favors plaque formation d. Increased intake of saturated fats causes LDL levels to increase e. Saturated fats make LDL cholesterol to go up, but trans fats make LDL go up significantly more than saturated fats do. This data caused the FDA to require partially hydrogenated fats or trans fats to be phased out of all manufactured foods

describe the relationship between sugar and refined carbs and the risk of CVD

negatively effects heart health -o Sugars (sucrose, fructose) and refined carbs : § Increased blood LDL, lower HDL § Increase triglycerides § Increase blood pressure § Increase inflammation *so...it is not a good idea to replace fats with sugars or refined carbs

describe the relationship between red meat/processed meat and the risk of CVD

negatively effects heart health -· Substitutions of 1 servings per day of other foods (including fish, poultry, nuts, legumes, low-fat dairy, and whole grains) for 1 serving per day of red meat were associated with a 7% to 19% lower mortality risk · Another study says that basically anything you eat besides red meat will keep you alive longer, the best substitution is nuts

Compared to other macronutrients proteins are unique because they contain the element _________. Question 10 options:CarbonPotassiumNitrogenHydrogen

nitrogen

food sources of B12

no UL, -vegans need to supplement, pregnant or nursing vegans especially! -food sources : animal foods - meat, liver, fish, mollusks, poultry, eggs, dairy; fortified foods espt. Soy milk

vitamin E true facts and food sources

nuts and seeds, wheat germ (embryo), avocado, plant oils & foods made with them (salad dressings, mayo). Vit E damaged by heat, oxidation (deep-frying), storage Vitamin E true fact : Only alpha- tocopherol has an RDA

sterol

one of the 3 main classes of dietary lipids. Sterols have a complex ring structure similar to that of cholesterol. Cholesterol is a kind of sterol

trigylcerides

one of the three main classes of dietary lipids and the chief form of fat in foods and in the human body. Is made up of 3 units of fatty acids and one unit of glycerol bonded together.

phospholipid

one of the three main classes of dietary lipids. These lipids are similar to triglycerides, but each has a phosphorus-containing acid in place of one of the fatty acids. They have a "water-loving" side and a "water-avoiding" side, and are the primary component of all cell membranes.

fair trade (globally and in the U.S.) (and give examples)

organized social movement and market based model of international trade which promotes the payment of fair price as well as social and environmental standards for products including foods. • A trading partnership, based on dialogue, transparency and respect, which seeks greater equity in international trade. • Essentially, products that support living wages and safe and healthy conditions for workers Examples... • Coffee • Chocolate • Other products • Certifying agencies set a "fair" price for commodities • Fair trade price : • Covers the cost of production, including costs associated with environmentally sustainable practices • Provides fair pay to the producers

Some amino acids are "essential" because... Question 9 options: our body cannot make them; we have to get them from our diet. our bodies use so much of them that we run out of storage. our bodies can make them. we absorb them from our skin and the sun.

our body cannot make them; we have to get them from our diet.

Sammy is a strict vegan who is lacking vitamin B12. She has large, immature red blood cells and has experienced some damage to the nervous system. She is most likely suffering from.... Question 3 options: serotonin pernicious anemia carpal tunnel syndrome beriberi

pernicious anemia

carotenoids (and dietary sources)

pigmented materials in fruits and vegetables that range in color from yellow to orange to red; 3 types of yield vitamin A activity in humans and thus are called provitamin A (many to antioxidant properties). We convert them to retinoids as needed. Carotenoids in food are not toxic, however they can turn the skin orange : hypercarotenemia. Carotenoids are the plant pigments in orange and dark green vegetables, their antioxidant role may be associated with : lower risk of cataracts and macular degeneration of the eye, lower risk of cardiovascular diseases and some cancers -§ There are ~600 different pigment molecules in fruits and veggies -§ Approx 50 have pro-vitamin A activity, (ex. beta carotene) meaning that they can be converted into vitamin A in the body - Dietary sources: dark green and yellow/orange vegetables and fruits - Less active than retinoids (so intake needs to be higher)

A buildup of muscle cell, lipid and calcium deposits in the artery walls is the definition for which term? Question 9 options: Thrombus Plaque Platelets Macrophages Aorta

plaque

describe the relationship between fish oil (omega 3 fatty acids) and the risk of CVD

positively effects heart health

describe the relationship between whole grains and the risk of CVD

positively effects heart health

describe the relationship between healthy weight and physical activity and risk of CVD

positively effects heart health -1. Physical Activity · Lowers LDL · Raises HDL · Strengthens heart muscle and improves circulation · Lowers blood pressure · *These are all good things! · The best form of physical activity is the one that you enjoy and will actually do

describe the relationship between poly and monounsaturated fatty acids and the risk of CVD

positively effects heart health -Decrease LDL levels Are Neutral (or increase) HDL levels Examples : avocados, olive oil, nuts Studies show that replacing saturated fats with polyunsaturated fats will reduce death from coronary heart disease

describe the relationship between fruits and vegetables (soluble fiber) and the risk of CVD

positively effects heart health -o Soluble fiber is GOOD ! § Fiber lowers total blood cholesterol § Fiber improves LDL/HDL ratio

food recovery

practice of safely retrieving edible goods that would go to waste and having it distributed to those in need

flexitarian

predominantly plant-based diet, with occasional inclusions of meat, poultry, and fish (semi or partial vegetarian) partial vegetarian a term sometimes used to mean an eating style that includes seafood, poultry, eggs, dairy products, vegetables, grains, legumes, fruits, and nuts; excludes or strictly limits certain meats, such as red meats. Emphasises plant foods for most meals.

immunity

protection from or resistance to a disease or infection by development of antibodies and by the actions of cells and tissues in response to a threat

enzymes

protein catalysts

polypeptides

protein fragments of many (more than ten) amino acids bonded together

Special Supplemental Program for Women Infants and Children (WIC)

provides federal supplemental foods, health care referrals, and nutrition education for low to moderate income pregnant, non breast feeding, breast feeding women, postpartum and infants and children who are up to age 5 that are at nutritional risk (eligibility based on family income). Income cutoff for WIC is higher than for SNAP, more people qualify.

Temporary Assistance to Needy Families (TANF)

provides temporary financial assistance for pregnant women and families with one or more dependent children

Identify documented benefits of the SNAP program for infants and children

research has shown that SNAP improves health, test scores and development of children and each $5 in new SNAP benefits generates almost twice that amount in economic activity for the community

there are 2 basic forms of Vitamin A...

retinoids and carotenoids

Which disease can occur in children who are deficient in vitamin D? Question 2 options: Jaundice Macular Degeneration Osteomalacia Osteoporosis Rickets

rickets

. National School Lunch and School Breakfast Programs

schools serve nutritious breakfast and lunch to eligible students. In Michigan, School Lunch and Breakfast are now given to all children in all Michigan schools. No longer a need to demonstrate need for eligibility.

describe the relationship between smoking and the risk of CVD

smoking = negatively effects heart health -i. Smoking · Increases LDL · Decreases HDL · Increases blood clotting · Increases LDL oxidation · Increases vascular injuries · **These are all bad things · *you will decrese your risk of heart disease as soon as you start smoking

RDAs for vitamins tend to be set: Question 6 options: somewhat higher than what an average person needs in a day individually, so each person knows exactly how much their specific body needs at exactly what an average person needs in a day to match the average intake of people living in the USA

somewhat higher than what an average person needs in a day

Which of the following offers the best dietary source of Folate? Question 4 options: Spinach Milk Beef Oranges

spinach

cell differentiation (and give examples)

starts with stem cells, process of transforming an unspecialized cell into a specialized cell. Vitamin A plays an important role in cell differentiation. Development of stem cells to specialized cells that make up our bodies tissues -Vitamin A: Allows gene expression in protein formation -Growth, embryonic development : Due to cell differentiation -Cell differentiation is the process by which cells become specialized in structure and function to perform specific roles within an organism. During development, cells undergo differentiation to give rise to the diverse range of cell types found in multicellular organisms. This process is tightly regulated and involves changes in gene expression that determine the identity and function of each cell type.

In which organ does protein digestion begin? Question 1 options:StomachSmall IntestinePancreasLarge IntestineMouth

stomach

food sources of vitamin B6

stored in muscles -so meat, fish, poultry, whole grains (not enriched), a few F&V like potato and banana, nuts and beans

intrinsic factor (and examples)

substance in gastric juice that enhances vitamin B-12 absorption. B12 absorption is quite complex! , a glycoprotein released in stomach, binds B12 and carries it to the small intestine where it is absorbed. Intrinsic factor is a glycoprotein secreted by the parietal cells of the gastric mucosa, which are specialized cells located in the lining of the stomach. It plays a crucial role in the absorption of vitamin B12 (cobalamin) in the small intestine. the absorption of B12 is more complex than that of the other water-soluble vitamins. The first step is in the stomach. Hydrochloric acid and the enzyme pepsin release b12 from food in the stomach. The stomach also produces intrinsic factor, which is necessary for the absorption of B12. Intrinsic factor binds to B 12, and then the intrinsic factor B 12 complex is absorbed in the small intestine. The bacteria in our colon do produce some be 12, but we cannot absorb it. Be 12 can only be absorbed in the small intestine, but be taught production only occurs in the colon, which is farther down our digestive tract than the small intestine.

vitamin precursors, pro-vitamins (and examples)

substance that the body can convert into a vitamin Vitamin precursors, also known as pro-vitamins, are substances that the body can convert into active forms of vitamins. These precursor compounds are typically found in food sources and undergo metabolic processes within the body to become biologically active vitamins. Pro-vitamins play a crucial role in ensuring the body receives an adequate supply of essential vitamins, which are necessary for various physiological functions. The conversion of pro-vitamins into active vitamins often occurs through enzymatic reactions within the body. Once converted, these active vitamins can then participate in metabolic processes, act as coenzymes, or exert other physiological functions. Some common examples of pro-vitamins include: Beta-carotene: A precursor to vitamin A, beta-carotene is found in orange and yellow fruits and vegetables, such as carrots, sweet potatoes, and pumpkin. Once ingested, beta-carotene is converted into retinol, the active form of vitamin A, in the body. 7-Dehydrocholesterol: Tryptophan: An amino acid found in protein-containing foods, tryptophan serves as a precursor to niacin (vitamin B3). Through a series of enzymatic reactions, tryptophan can be converted into niacin in the body. Pro-vitamins are essential for maintaining overall health and well-being, as they contribute to the body's vitamin requirements and support various physiological functions. Incorporating foods rich in pro-vitamins into the diet is important for ensuring adequate vitamin intake and promoting optimal health.

certified organic

sustainable soil management practices, no synthetic pesticides, fungicides, herbicides, fertilizers. No hormones, antibiotics, sewage sludge as fertilizer or irradiation. Also does not allow genetically modified organisms (this is more controversial). -ORGANIC CERTIFICATION REQUIRES : To be USDA certified organic, farmers need to document that they have used sustainable soil management. No synthetic pesticides, fungicides, herbicides, fertilizers and hormones, antibiotics, sewage sludge are irradiation, and no genetically modified organisms. Synthetic pesticides are man-made pesticides that don't exist in nature

edema

swelling of body tissue caused by leakage of fluid from the blood vessels

water soluble vitamins recommendations

take recommended amounts

Senior Nutrition Program (Home congregate meals)

targets low income seniors (at least 60), that have income no more than 185% of federal poverty line. Meals served in community centers, senior centers, etc.

sustainability

the ability to meet the needs of the present without compromising the ability of the future generations to meet their own needs. Not an end point. An incremental series of changes within a system

order of absorption of B12

the absorption of B12 is more complex than that of the other water-soluble vitamins. The first step is in the stomach. Hydrochloric acid and the enzyme pepsin release b12 from food in the stomach. The stomach also produces intrinsic factor, which is necessary for the absorption of B12. Intrinsic factor binds to B 12, and then the intrinsic factor B 12 complex is absorbed in the small intestine. The bacteria in our colon do produce some be 12, but we cannot absorb it. Be 12 can only be absorbed in the small intestine, but be taught production only occurs in the colon, which is farther down our digestive tract than the small intestine. As mentioned earlier, BY 12,

denaturation

the change in a protein's shape brought about by heat, acids, bases , alcohol, salts of heavy metals, or other agents

protein turnover

the continuous breakdown and synthesis of body proteins involving recycling of amino acids

water soluble vitamins vs fat soluble vitamins

the difference between fat-soluble and water-soluble vitamins determines how they get into the blood and how they're stored or ejected. Most water-soluble vitamins have to be replenished daily because we eject them more quickly, whereas fat-soluble vitamins have staying power because they can be stored in the liver and fat cells (the vitamins are stored there and rationed out when needed, so we don't need to overindulge on these vitamins because the body is well stocked)

poverty line (and how it is defined and used)

the federal poverty level is calculated each year by the US Census Bureau; poverty level guidelines are used to determine eligibility for many federal food and nutrition assistance programs. The dollar amount of the poverty line is based on food costs determined by using the Thrifty Food Plan and by the number of people in the household. ** poverty line = 3 x cost of the thrifty food plan (this method Is still used today to calculate the poverty line) i. Issue with this : food isn't the same cost across the country, prices of housing has really gone up. Many people now spend 1/6 of their income on food (used to be 1/3). Measure economists believe that the real measure of poverty or deprivation should be set at 2x the poverty line, about $44,000 for a family of 3

hemoglobin

the globular protein of red blood cells whose iron atoms carry oxygen around the body

Hunger

the primarily physiological drive for food; the recurrent and involuntary lack of access to food. The recurrent and involuntary lack of access to food. Food intake has been reduced to an extent that it implies that family members have repeatedly experienced the physical sensation of hunger

emulsification

the process of mixing lipid with water by adding an emulsifier (like bile). Brings the lipid into solution/suspension, instead of just separating into fat/water layers. Necessary for fat digestion.

hunger

the recurrent and involuntary lack of access to food. Food intake has been reduced to an extent that it implies family members have repeatedly experienced physical sensation of hunger. '

Satiety

the state of being satisfactorily full and unable to take on more -perception of fullness that lingers in the hours after a meal and inhibits eating until the next mealtime. Generally determines the length of time between meals

stroke

the sudden shutting off of the blood flow to the brain by a thrombus, embolism, or the bursting of a vessel.

protein-energy malnutrition

the worlds most widespread malnutrition problem, including both marasmus and kwashiorkor and states in which they overlap

the "triple burden" of malnutrition

unger (underweight), micronutrient deficiencies (hidden hunger) and overnutrition (obesity). Malnutrition is the greatest contributor to disease globally. ndernutrition: This includes conditions like stunting (low height for age), wasting (low weight for height), and underweight (low weight for age). Undernutrition is often associated with insufficient intake of calories and essential nutrients, leading to poor physical growth and development, weakened immune systems, and increased susceptibility to infections and diseases. Micronutrient deficiencies: Also known as "hidden hunger," micronutrient deficiencies occur when individuals lack essential vitamins and minerals necessary for proper bodily function. Common deficiencies include iron, vitamin A, iodine, and zinc, among others. Micronutrient deficiencies can have significant health consequences, such as impaired cognitive development, reduced immune function, and increased risk of chronic diseases. Overweight and obesity: Overweight and obesity result from excessive caloric intake and inadequate physical activity. They are characterized by excessive body fat accumulation and are associated with a higher risk of chronic conditions such as cardiovascular disease, type 2 diabetes, certain cancers, and musculoskeletal disorders. Overweight and obesity are increasingly prevalent globally, including in populations experiencing undernutrition and micronutrient deficiencies, creating a complex situation where individuals may face multiple forms of malnutrition simultaneously.

Amino acids have three components, amine group, acid group, and a(n) ___________. Question 5 options: glucose peptide rigid backbone unique side chain

unique side chain

cover crops

use of crops such as clover and small grains for protection and soil improvement between periods of regular crop production. · Cover crops improve carbon sequestration by enhancing soil structure, and adding organic matter to the soil.

In general, what is the largest food source of vitamin E for Americans? Question 5 options: beans eggs vegetable oils meats, fish, poultry rice

vegetable oils

What level of food security does the following statement describe? "One or more members of the household repeatedly have little or nothing to eat because of lack of money or other resources for food" Question 1 options:high food securitymarginal food securitylow food securityvery low food security

very low food security

Slow vision recovery after exposure to flashes of bright light at night may be an early symptom of which vitamin deficiency? Question 1 options: Vitamin A Vitamin B2 Vitamin C Folate

vitamin A

explain how this B vitamin assists with energy metabolism : vitamin B2 (riboflavin)

vitamin B2 (Riboflavin) energy metabolism functions : oxidation/reduction reactions, citric acid cycle, fatty acid breakdown

Which of the following vitamins is needed in frequent doses because it is not stored in the body? Question 7 options: Vitamin E Vitamin D Vitamin C Vitamin K Vitamin A

vitamin C

Which of the following items can Food stamp recipients NOT purchase with their cards? Question options: cheese gardening seeds frozen fruits canned beans vitamin supplements

vitamin supplements

Osteomalacia

weakening of bones that occurs in adults as a result of poor bone mineralization linked to inadequate vitamin D status. High bone turnover and impaired bone mineralization. Not the same as osteoporosis which is loss of bone. In osteomalacia, the bones are soft. *softening of the bone, bone pain, compressed vertebrae, fractures

Which contains the LEAST amount of vitamin E per serving? Question 4 options: Sunflower seeds White bread Canola oil Safflower oil Wheat germ

white bread

unsaturated fatty acid + food sources

· unsaturated fatty acid : Unsaturated fats have one or more double bonds at points of unsaturation. Monounsaturated fats have just one double bond. The polyunsaturated fats have two or more double bonds. Unsaturated fats are generally liquid at room temperature because the fatty acid chains are wiggly at the points of unsaturation. · Thus, if a fat is solid at room temperature then it is a saturated fat -o Monounsaturated sources: olive oil , canola oil § Monounsaturated fatty acids have one double bond -· Polyunsaturated sources: corn oil, soybean oil, safflower oil, sunflower oil o polyunsaturated fatty acids have 2 or more double bonds