Nutrition Chapters 1- 6

Classifications of amino acids

1. Neutral 2. Acid 3. Basic

Nitrogen balance

1. neutral =healthy 2. negative =burn 3. Positive = prego or growth

How many amino acids make proteins

20

Bolus

Amount of food

Covalent Bonds

Bonds formed between non metals

Inadequate kilocalorie

Carbs, Fats and protiens

DRI

Dietary Reference Intake

Small instestine

Duodenum, jejunum, lleum

Bananas and avocados contain cholesterol

False Bananas and avocados both contain fat but no cholesterol

Lactose is the name of an emzyme

False Enzymes end in "ASE" Lactase Lactose is a sugar found in milk

Gelatin is a good source of high-quality protein.

False Gelatin does not contain all the indispensable amino acids

The hydrolysis of carbohydrate yields fatty acid and glycerol.

False Hydrolysis of carbs=monosaccharides Hydrolysis of lipids or fats =fatty acid and glycerol

Fat-soluble nutrients always enter the portal circulation.

False Long chain triglycerides = lymphatic system "Think fat system" Short chain/medium chain =portal circulation

Eliminating sucrose from the diet prevents development of dental caries

False Multifactoral contribute to caries not just intake of surgar

Most absorption occurs in the stomach

False Occurs in the SMALL INTESTINE

All caloric sugars can be metabolized by plaque biofilm.

False Oral bacteria are unable to metabolize XYLITOL, which is a calorie containing sugar

Older patients require less protein than younger adults

False Protein is at least equal if not more

Raw sugar is nutritionally superior to white sugar.

False Raw sugar is unfit for use because of it's impurities vs white sugar

Protein requirements are based on the assumption that dispensable amino acids and kilocalories are provided in adequate amounts.

False food from plants, dairy products

The desire for sweetness in the diet is an acquired taste.

False not acquired taste because newborns prefer it

High protein intake strengthens the enamel of the tooth.

False only required for tooth development

Based on MyPlate, two or four servings daily are needed from the fruit and vegetable group.

False 3-5 servings veggies 2-4 servings fruits

Nucleotides are the building blocks of proteins.

False Amino acids are the building blocks of proteins Nuleotides are building blocks for nucleic acid

The only nutrients that provide energy are carbohydrates, fats and vitamins.

False Fats, carbohydrates and proteins

Sucrose is a disaccharide containing glucose and galactorse

False Glucose and fructose

A hydrolysis reaction produces water as a product, while a condensation reaction requires water as a reactant.

False Hydrolysis requires H20 Condensation produces H20

Insulin activates glycogen degradation to regulate carbohydrate and lipid metabolism

False Insulin of the "fed" state and is secreted when the blood glucose levels are high. "Blood Glucose"

Milk is perfect food for everyone.

False No single food contains all essential nutrients in amounts need for optimal health "No super food"

Dietary reference intakes (DRIs) are required daily intakes essential for all patients to be healthy.

False Not all patients require the same things, pregnancy, allergic, age, gender ect are all factors

The catabolism involves the reduction of carbohydrates into carbon dioxide and water

False OXIDATION of carbohydrates into Co2 and H20

According to the Dietary Guidelines for Americans, consumption of all sugars should be reduced.

False Only the consumption of added sugars should be reduced. Naturally occurring sugars from milk and fruit are desirable

Sugar is the leading cause of chronic health problems.

False Sugar is implicated as a cause of dental caries, but not in other major diseases, Hypertension, cardiovascular or diabetes

Villi are located in the large intestine

False Villi are located in the small intstine

Oils are less fattening than solid fats

False All fats produce 9 Kcal/g

Marasmus is a protein-deficiency disorder.

False Its a protein and kilocalorie deficiency

Glucose is the same as table sugars

False Sucrose is table sugar

Fats containing vitamin E deteriorate and become rancid rapidly

False Vitamin E can protect oils, but also can become deactivated and not used in the body

Dietary fat intake should be less than 20% of total kilocalories

False fat estimated between 20-30 % for adults

Nuts and cheeses are nutritious foods that should be recommended to all patients for snacks because they reduce the rate of caries

False limited because of their fat content

No food containing more than 35 % of its kilocalories from fat can be considered healthy.

False Overall average intake is important but butter and oils are 100 % fat, but can be used safely in a diet

Kwashiorkor

From protein energy malnutrition Younger 18-24 months

Kilocalorie

Measured in increased in heat By product alcohol

Colon

Microflora and sythethesisize vitamins

Micronutrients

Minerals and vitamins

Ionic bonds

Positiivley charged metal ions and negativley charged nonmetal ions

Metabloism

Production and use of energy how cells aquire, transform, store, and use energy throught the Krebs cycle

Digestion happens from what two main organs

Small intestine and the pancrease

Carbs

Sole source of energy for the RBCs, brain (CNS), and lens of the eye Simple-sugar, fruits vs. complex-grains Does not cause caries,

A protein deficiency during childhood may lead to increased caries susceptibility related to alterations in tooth development and diminished salivary flow

True

A substrate binds the enzyme active site and is converted into product.

True

Amino acids are the building blocks of proteins.

True

Carbohydrates are absorbed as monosaccharides.

True

DRI is designed for healthy adults and 6 month and older

True

Despite poor nutrition, malnourished children have a decreased rate of caries because they don't consume much sugar

True

Excessive consumption of carbohydrates is the main cause of obesity.

True

Fat intake has been linked more frequently to cancer than any other dietary factor

True

Fats contain 9 kcal/g

True

Fiber tends to regulate the rate of foods passing through the gastrointestinal tract.

True

Fructose is the principal carbohydrate in honey.

True

Good nutrition is possible regardless of a patient's cultural habits.

True

Hydrophilic molecules dissolve readily in water

True

Missing, decayed or poorly restored teeth can affect food intake

True

Positive nitrogen balance occurs during periods of growth.

True

Saliva aids in oral clearance of food

True

Taste disorders are often the result of problems in smell rather than taste.

True

The Dietary Guidelines for Americans were written for healthy people to help reduce their risk of developing chronic diseases

True

The alimentary tract is approximately 30 feet long.

True

The digestive process begins in the oral cavity

True

The goal of MyPlate Food Guidance System is to convey the importance of variety, moderation and proportion

True

Vitamins are essential

True

Water is the most important nutrient.

True

When the hydrogen atoms are on opposite sides of the double bond, the structure is a trans isomer

True

Lipid Metabolism Glucose begins with glycolysis?

True "Go to the Park And Try Cola Over Pepsi"

Humans lack the enzymes to synthesize essential (indispensable) amino acids, so they must be obtained from foods

True "INDISPENSABLE"

An unsaturated fatty acid with 16 carbons has a lower melting temperature than a saturated fatty acid with 16 carbons

True "Thinks saturated clothing takes longer to dry"

An increase in protein intake without decreasing intake of other energy-containing nutrients may lead to an increase in fat stores rather than muscle.

True "one or the other, Substitution and moderation"

Omega-3 fatty acids are poly-unsatureated fatty acids.

True "think 3"

Natural sugars in foods can be just as cariogenic as added sugars.

True (caries causing)

A product containing more unsaturated fatty acids then saturated fatty acids is a healthier food choice than one containing a high proportion of saturated fatty acids.

True "unsaturated is better"

Macronutrients

Water, protiens, carbs, fat and alcohol

Mechanical actions

break up food and mix for better blending chewing and peristalis voluntary and then non-voluntary

Marasmus

long term PEM

Hypoglycemia

low blood pressure (sugar)

Chemical action

reduces to absorbable molecules -Enzymes Salivary amalase

Discretionary calories

total energy required - essential cal