nutr 1000 exam 2 - chpt 4,5,6

chpt 6.6 - what is the RDA for protein for a 70-kilogram person?

- 56g

chpt 6.2 - what is the role of DNA in protein synthesis?

- DNA contains the coded instructions for protein synthesis, tells which specific amino acids are to be placed in a protein and in which order

chpt 5.2 - which 2 fatty acids are essential?

- EPA, DHA

chpt 6.5 - what is the turnover rate of protein each day?

- adults turnover 250g of protein per day

chpt 6.2 - why is the amino acid order within a protein important?

- amino acid order tells and forms the protein for its job, an alteration can ruin its entire purpose

chpt 6.4 - where and how does protein digestion begin?

- beings by the cooking of food

chpt 5.2 - name 3 structural forms of lipids

- cis, tans and CLA

chpt 6.1 - what is the difference between essential and nonessential amino acids?

- essential need to be consumed through the diet because the body cannot make them, lack of causes body to start breaking down proteins fast - nonessential can be made by the body

chpt 5.4 -what are the end products of fat digestion?

- fatty acids and monoglycerides

chpt 6.5 - how is glucose produced from protein?

- glucose is forced made from the lack of carbs through amino acids present in body cells

chpt 6.2 - what are the steps of protein synthesis?

- mRNA transfers the DNA message from the nucleus to the cytoplasm where it is transcribed and taken to the ribosomes by tRNA where it is translated then a polypeptide is formed and folds into correct 3D shape

chpt 6.5 - which body constituents are mainly proteins?

- muscles, connective tissues, mucus, blood-clotting factors, transport proteins in the bloodstream, lipoproteins, enzymes, immune antibodies, some hormones, visual pigments, the support structure inside bones

chpt 6.1 - what is the basic structure of amino acids?

- nitrogen, carbon, oxygen, hydrogen

chpt 5.2 - what is the structural difference between omega 3 and omega 6 fatty acids?

- omega 3 is 3 carbon atoms away from the methyl end and omega 6 is 6 carbon atoms away from the methyl end

chpt 5 - highlight known risk factors cardiovascular disease and identify dietary strategies to reduce risks

- otal blood cholesterol +200mg per 1dL of blood - smoking - hypertension from systolic BP over 129 ad diastolic blood pressure over 89 - diabetes - HDL cholesterol under 40mg/dL - age, 45+ for men and 55+ for women - family history - blood triglycerides +200mg/dL - obesity - inactivity reduce risk: ?

chpt 6.4 - what digestion steps take place in the stomach and small intestine?

- partial protein digestion happens in the stomach by stomach acid and enzyme protein, pancreases releases enzymes that will further digest polypeptides in the small intestine

chpt 6.1 - what are some EX of conditions in which a nonessential amino acid becomes essential?

- rapid growth, disease, metabolic stress, after surgery

chpt 5.4 - what enzyme is responsible for digestion of triglycerides?

- salivary lipase and gastric lipase

chpt 5.2 - what is the structural difference between saturated and unsaturated fatty acids?

- saturated is a chain all connected by single bonds and unsaturated contain double bonds

chpt 5.4 - what is the difference between the absorption of long vs short chain fatty acids?

- short go directly to the liver where long reform into triglycerides eventually circulation via the lymphatic system

chpt 6.3 - why are complementary proteins important when pairing plant food sources?

- they help make up for missed essentials

chpt 6.2 - what are some of the ways a protein can become denatured?

- through heat, secretion of stomach acid, agitation

chpt 5.2 - what are the main functions of cholesterol in body?

- used to form certain hormones and bile acids - found only in foods of animal origin - incorporated into cell structures - the body can make all it needs - are not essential components of the diet

chpt 5.2 - what are the main functions of cholesterol in the body?

- used to form certain hormones and bile acids, incorporated into cell structures

chpt 6.6 - during what situations is the body in positive protein balance?

- when the body is growing or recovering from an injury or illness, helps build new tissues

chpt 5.5 - what is limit for cholesterol intake?

300mg of dietary cholesterol per day

chpt 5.7 - how does the percent of calories as fat in the North American diet compare to recommendations?

33% of american calories come from fat, 13% from saturated with recommended being 5-6%

chpt 4.3 - which alternative sweeteners are approved for use in food?

8 - sweet lead, splenda, equal, sweet n' low, nectresse, monk fruit in the raw

chpt 5 - differentiate among food sources of saturated, monounsaturated, polyunsaturated, and trans fatty acids

?

chpt 5 - explain how lipids are digested and absorbed

?

chpt 5 - list the function of lipids, including the roles of phospholipids and the functions of cholesterol in the body

?

chpt 5.3 - what are some strategies used to produce reduced-fat foods?

?

chpt 6.6 - apply current recommendations for protein intake to determine protein needs for healthy adults

AMDR is 10-35% total kcal protein RDA is 0.8g/day for sedentary adults, 1.0-1.7g/day for athletes, higher g/day in pregnancy, lactation, infancy and childhood

chpt 4.6 - how much fiber is recommended each day?

DRI/Al is 25g/day for females, 38g/day for males, 14g/100kcal goal DV is based on 25g or 2000kcal diet

chpt 4.5 - how can glycemic index be applied in meal planning?

Gi is a measure of how carbs in foods raise blood glucose and is a measure for planning diets for diabetes, ration of the blood glucose repose to a given food compared to the response to a reference high Gi = raises blood glucose influenced by starch structure, fiber content and food processing

chpt 5.5 - where do LDLs originate and what is their destination?

LDLs come from lipoproteins LDL are returned to the lover in the bloodstream

chpt 4.6 - state the RDA for carbohydrate and various guidelines for carbohydrate intake

RDA is 130g/day for adults AMDR is 45-65% of total calories DV is based on 60%

chpt 4.6 - what is the recommended intake of total carbohydrate per day, and how do typical dietary intakes compare?

RDA is 130g/day for adults AMDR is 45-65% of total calories normal intake is 14g/day for women and 17g/day for men

chpt 5 - understand the common properties of lipids

aka fats made up of carbon, hydrogen, oxygen 9kcal/g 3 types: tri, phosph, sterols sources: fats and oils

chpt 6.1 - what is the basic structure of an amino acid?

amino group with N acid group with carboxylic acid r group/side chain hydrogen

chpt 6.3 - what types of foods contain high-quality proteins?

animal proteins like beef, poultry, fish limited plant proteins like soybeans and quinoa

chpt 5.4 - what are the differences between the absorption of long-versus short-chain fatty acids?

ashort go directly to the liver where long reform into triglycerides eventually circulation via the lymphatic system

chpt 5.6 - what are some compounds that are made from cholesterol in the body?

bile salts steroid hormones vitamin D estrogen testosterone

chpt 4.1 - explain the most important nutritional role of carbohydrates and how they are created

bodies most important energy source, 4kcal per gram created from photosynthetic processes

chpt 6.5 - list the primary functions of protein in the body

building blocks of body structures/components fluid balance acid/base balance building blocks of hormones and enzymes immune function forming glucose energy yielding contributing to satiety

chpt 5.3 - which foods are the most fat-dense (>60% total calories as fat)?

butter, margarines, mayonnaise, oils = 100% bologna, avocados, bacon, nutes = 80% peanut butter, cheddar cheese = 75%

chpt 4.4 - in what form are carbohydrates absorbed, and what happens to these compounds after absorption?

carbs are absorbed as monosaccharides after absorption in the liver fructose and galactose are converted to glucose

chpt 5.3 - where is cholesterol found in the food supply?

cholesterol comes from liver and diet

chpt 5 - name the classes of lipoproteins and classify them according to their functions

chylomicron - primary component is triglyceride and carries dietary fat from the small intestine to cells VLDL - primary component is triglyceride and carries lipids made and taken up by the liver to cells LDL - primary component is cholesterol and carries cholesterol made by the liver and from other sources to cells HDL - primary component is protein and contributes to cholesterol removal from cells and in turn excretion of it from the body

chpt 4.2 - what is a polysaccharide and what are the differences between the plant polysaccharides?

complex carbs that include starch, fiber, glycogen starch is storage form of carbs in plants, 3000+ monosaccharides, 2 types are amylose and amylopectin fiber are chains of monosaccharides units from plants, indigestible polysaccharides, soluble and insoluble

chpt 4.6 - what is the link between sugar and oral health?

dental caries aka cavities are formed from dietary starches fermented in mouth dental caries are erosions in surface of tooth caused by acids made by bacteria brushing teeth reduces risk

chpt 5 - distinguish between fatty acids

differ in length of carbons in chain, degree of saturation/number of double bonds, location of points of unsaturation/double bonds types: saturated, unsaturated, monounsaturated, polyunsaturated

chpt 4.4 - explain how carbohydrates are taken in and used by the body, including the processes of digestion, absorption, metabolism, and glucose regulation

digestion - enzymes, mouth has salivary amylase that break down starch into maltose, stomach enzyme actions goes on hold, small intestine pancreatic amylase breaks dow starch into maltose and brush border enzymes breakdown the disaccharides, large intestine bacteria ferments soluble fibers digestion - monosaccharides are absorbed directly in the blood stream and travel to the lover and body tissues, in the liver fructose and galactose are converted to glucose absorption - primary site is small intestine glucose regulation - primary sugar in our bodies, excess can be converted into glycogen for storage or used to produce adipose tissue/fat end products - monosaccharides of glucose, fructose, galactose

chpt 6.4 - describe how protein is digested, absorbed, and metabolized in the body

digestion - protein digestion starts in the stomach where gastrin hormone is released when thinking/chew food to stimulate the release of HCL and pepsin, HCL denatures proteins and kills pathogens, pepsin enzyme breaks polypeptides into shorter amino acid chain, in the small intestine CCK stimulates the release of trypsin from the pancreases, trypsin breaks down polypeptides into smaller peptides and amino acids, peptidases from intestinal cells breakdown oligopeptides, tripeptides and dipeptides, in the large intestine very little protein remains absorption - absorptive cells take up dipeptides and amino acids by active transport that line small intestine, dipeptides are further broken down to amino acids, water soluble amino acids are transported via portal vein to liver, amino acid fate is either protein synthesis, metabolized for fuel, fat storage as excess metabolism?

chpt 4.4 - why do some individuals feel discomfort after they consume large amounts of lactose? How can they avoid these symptoms?

discomfort due to inability to digest lactose caused by reduction in lactase enzyme, undigested lactose goes from small to large intestine and the breakdown causes discomfort avoidance - determine tolerance, use lactose free items, take lactase enzyme when consuming dairy

chpt 5.2 - what are four possible structural forms of lipid?

essential fatty acids triglycerides phospholipids sterols

chpt 5 - discuss the importance of essential fatty acids and recommendations for omega-3 intake

essentials must be applied to maintain health, functions include immunity/vision/forming cell membranes/producing eicosanoids, include 2 fatty acids of alpha-lionolenic acid (omega 3) and linoleic acid (omega 6), 2-4tbs per day omega 3 direct intake is recommended ?

chpt 6.4 - what are the final products of protein digestion, and where do they do after absorption?

final products of digestions are amino acids and after absorption they go to the liver possibly undergoing 4 actions

chpt 4.3 - describe food sources of carbohydrates and list some alternative sweeteners

food sources for carbs: grains, veggies, fruits, dairy, protein alternative sweeteners: stevia/truvia, luo han gut/nectresse, aspartame/equal, acesulfame-k/sunette, saccharin/sweet n' low, sucralose/splenda, neotame, advantame

chpt 5 - identify sources of dietary cholesterol

foods high in saturated fat milk, cheese, yogurt, butter, margarines, lard, fatty meats, processed meats

chpt 5.6 - where are phospholipids found in the body?

found in cell membranes

chpt 4.3 - which food groups are the primary sources of carbohydrates in our diets?

fruits, veggies, diary, grains

chpt 4.5 - list the functions of carbohydrate in the body, the problems that result from not eating enough carbohydrates

functions: provide energy is main, protein sparing, prevention of ketosis, fiber promotes a healthy GI tract protein sparing occurs with lack of carbs, body forced to make glucose, drains pool of amino acids, organ weakness, body failure systems, metabolism of fats becomes inefficient forming ketone bodies

chpt 5.5 - why are HDLs considered "good" cholesterol?

high proportion of protein makes it densest lipoprotein liver and intestine make mot HDL in blood in blood stream HDL picks up cholesterol from dying cells and others, donates the cholesterol primarily to other lipoproteins for transport back to the liver to be excreted or goes directly back to liver

chpt 5.5 - how does percent of calories as fat in North American diet compare to recommendations?

higher?

chpt 6.7 - what are some of the harmful effects of regularly consuming a high-protein diet?

increase urine output linked to cancer's linked to heart disease

chpt 4.2 - what makes fiber a very different kind of carbohydrate, and what is the difference between nonfermentable, viscous, functional fiber, dietary?

ingestible polysaccharide and lignin found in plants types include insoluble/non fermentable, soluble/viscous, functional, dietary insoluble/nonfermentable - found in tough structural parts of plants, do not dissolve in water, no fermented by bacteria in colon, 3 types: cellulose, hemicellulose, lignin soluble/viscous - found in middle inside of fruit or veggie, dissolve in water, form a gel, fermented/broken down by bacteria in colon, 3 types: gum, pectin, mucilage dietary - found naturally in foods functional - added to food for health benefits

chpt 4.4 - what are the beneficial effects of fiber in the intestinal tract?

insoluble fiber provides bulk to feces, large and soft stool, high fiber = decreased risk of colon cancer

chpt 6.2 - describe how amino acids form proteins

linear arrangements/chain of amino acid form protein proteins vary in number of amino acids, assortment of amino acids, sequence of amino acids

chpt 5.5 - how do lipids move through the bloodstream?

lipoprotein vehicles used for lipid transport contain a core of lipids surrounded by shell of protein, phospholipid and cholesterol types: chylomicrons, HDL, VLDL, LDL

chpt 5.5 - describe how the structure of lipoproteins allows fats to be transported through the watery environment of the lymph and blood

lipoproteins serve as vehicles for transport of lipids from the small intestine and liver to the body tissues, found in the blood stream, contains core of lipids with a shell composed of protein, phospholipids and cholesterol 4 types

chpt 4.5 - what are mechanisms by which blood glucose levels are maintained within a narrow range?

liver and pancreas work to regulate blood glucose high glucose level causes the release of insulin by pancreas into bloodstream lowering glucose levels causes the release of glucagon promoting the breakdown of liver glycogen into glucose then into bloodstream epinephrine is fight or flight which is released in large amounts from adrenal glands, causes glycogen in liver to break down into glucose where glucose from liver goes to bloodstream to help fuel quick mental and physical reaction increasing blood glucose

chpt 4.5 - what are some important functions of fiber?

maintain bowl regularity high fiber diets help control weight and reduced risk of developing obesity high intake of soluble fiber inhibits absorption of cholesterol, helping to reduce blood cholesterol and may reduce risk of heart disease and gallstones

chpt 4.4 - what are the names and locations of the enzymes that digest carbohydrates?

maltase - breaks maltose into 2 glucose sucrase - breaks sucrose into glucose and fructose lactase - breaks lactose to glucose and galactose salivary amylase - breaks starch into maltose pancreatic amylase - breaks starch into maltose

chpt 4.2 - what are the names and definitions of the monosaccharides and disaccharides, and what happens to them when they are digested and absorbed?

monosaccharides - glucose, fructose, galactose glucose - 6 carbon, aka blood sugar, fuel source for cells fructose - 6 carbon, converted to glucose in liver, aka fruit sugar galactose - 6 carbon, converted to glucose in liver disaccharides - succose, lactose, maltose sucrose - glucose and fructose lactose - galactose and glucose maltose - glucose and glucose

chpt 4.2 - identify the basic structures of the major carbohydrates: monosaccharides, disaccharides, polysaccharides (e.g., starches), and fiber

monosaccharides - simple sugar, one sugar unit, 6 carbon units disaccharides - simple sugar, two sugar units linked together polysaccharides - complex carbs, many sugar units linked together

chpt 4.3 - what are the common nutritive sweeteners?

monosaccharides: glucose, fructose, galactose disaccharides: sucrose, lactose, maltose

chpt 5 - explain the recommendations for fat intake

no RDA for fat intake for adults Al for infants is 20-35% of total calories come from fat Al omega 6 is 17g/day for men and 12g/d for women, 3.6tsp vs 2.6tsp Al of omega 3 is 1.6g/day for men and 1.1g/day for women, .35tsp vs .24tsp 2-4tsp of plat oil each day 5-6% of total calories from saturated fat

chpt 4.6 - how can we reduce our consumption of added sugars?

no more than 10% of total kcal for added sugar for a 2000kcal diet, 12.5tsp read labels, buy fresh, try low/reduced recipes, home prepared items, limit sugar drinks

chpt 5.3 - which types of fat are used as emulsifiers, and what is their function in food?

phospholipids, lecithin component of egg that helps prevent breakdown between oil and water

chpt 5.2 - which fatty acids are essential?

polyunsaturated essential fatty acids - Linoleic acid and alpha lineolenic acid

chpt 6.7 - describe what is meant by positive protein balance, negative protein balance, and protein equilibrium

positive - body grows or is recovering for illness and needs positive to supply raw materials to build new tissues, must eat more protein than what lost, resistance exercises enhances negative - consuming less protein than needed due to something causing a person to lose more protein than consumed protein equilibrium - need to balance protein intake with such losses to maintain this state

chpt 5.3 - what happens to unsaturated fats during the process of hydrogenation?

process to solidity an oil addition of H to C=C double bonds forms all trans fatty acids, man made

chpt 4.5 - what is the primary role of carbs in the body?

provide energy glucose is to supply calories/energy for use by body, certain tissues can only use glucose like RBC and brain

chpt 5.3 - how do fats become rancid, and how can this be prevented?

rancidity occurs when oils are susceptible to breakdown C=C bonds of unsaturated fat broken down by UV light, heat, O2 producing bad taste and smell polyunsaturated most susceptible limits shelf life prevention: hydrogenation, addition of antioxidants vitamin E, BHA, BHT

chpt 5.5 - what are characteristics of Mediterranean diet?

rich in monounsaturated farro acids, olive oil

chpt 5.2 - what is difference between a saturated and unsaturated fatty acid, and between an omega-3 and an omega-6 fatty acid?

saturated fatty acid - carbon atoms can form 4 bonds, within a fatty acid chain each carbon bonds to 2 other carbs and hydrogens unsaturated fatty acid - a carbon chain of fatty acid containing a double bond, carbons have fewer bonds with hydrogen omega 3 - alpha linoleic acid, 1st double bond starts 3 carbon away from methyl end, essential fatty acid omega 6 - linoleic acid, 1st double bond starts 6 carbon away from methyl end, essential fatty acid

chpt 5.7 - describe the current recommendations for saturated fat and trans-fat intake

saturated recommended is 5-6% trans ?

chpt 6.3 - identify food sources of protein, distinguish between high-quality and low-quality proteins, and describe the concept of complementary proteins

sources: bread, rice, carrots, broccoli, apples, bananas, milk, cheese, meat, nuts high quality are complete proteins, dietary proteins that contain ample amounts of all 9 essential amino acids, usually sources of animal proteins lower quality are incomplete proteins, dietary protein that are low in or lack 1+ amino acids, usually sources of plant protein

chpt 6.3 - what are the 8 foods responsible for most food allergies?

soy, peanuts, tree nuts, wheat, milk, eggs, fish, shellfish

chpt 4.2 - what is the name of the storage forms of glucose and its locations in the body?

storage form is glycogen stored in liver and muscles

chpt 4.3 - what specific foods contain the highest percentage of calories from carbohydrates?

table sugar, honey, jam, kelly, fruit, dried fruit, plain baked potatoes

chpt 4.1 - why are carbs considered our most valuable energy source

they are fast-acting and turn into energy as soon as they are ingested, 4kcal per g

chpt 5.1 - what is the common property that all lipid compounds share?

they do not readily dissolve in water

chpt 6.7 - describe the harmful effects of a high-protein diet

too much protein is over 35% of kcal, >2g/kg body weight low intake of fiber, vitamins and phytochmeicals high intake of saturated fat and cholesterol excessive intake of processed red meat = colon cancer increased burden on the kidney to remove nitrogen/ammonia increased urine production

chpt 5.2 - how do triglycerides differ from phospholipids?

triglycerides - 3 fatty acids with glycerol, produce hydrophobic molecule phospholipid - built on backbone of glycerol, 1+ fatty acid is replaced with a compound containing phosphorus

chpt 5 - list three structural forms of lipids (fats) and the role of each in our food supply

triglycerides - most common, 3 fatty acids and glycerol, abundant in food, blood, adipose tissue phospholipids - 2 fats acids and phosphorus contains compound with glycerol, found in body, component of cell membranes, transport fat soluble vitamin A/D/E/K, serve as emulsifiers, sources: eggs yolks, wheat germ, peanuts, organ meat sterols - multi ringed, do no dissolve in water, waxy, synthesize sex hormones/vitamin D and bile, incorporated into cell membranes, cholesterol, produced in liver, not essential, sources: animal foods

chpt 4.7 - identify the consequences of diabetes and explain appropriate dietary measures that will reduce the adverse effects of this health problem

type 1 - body stops producing insulin, treatment includes insulin therapy/injections and diet therapy carb controlled type 2 - insulin resistance, treatment includes weight loss, oral medication, diet therapy carb controlled, sometimes insulin injections

chpt 6.6 - how much protein does the average American consume?

typical man and woman consume about 100 and 65g of protein

chpt 5.6 - what are the functions of triglycerides in the body?

used for energy storage insulation and transportation of fat-soluble vitamins