Nutrition Exam #1

Essential Nutrients

Nutrients a person must obtain from food because the body cannot make them for itself in sufficient quantities to meet physiological needs.

Triglycerides

One of the main classes of lipids; the chief form of fat in foods and the major storage form of fat in the body; composed of glycerol with three fatty acids attached.

Phospholipids

One of the three main classes of lipids; compounds that are similar to triglycerides but have choline (or another compound) and a phosphorus-containing acid in place of one of the fatty acids.

Added Sugars

Over the past several decades, as obesity rates increased sharply, consumption of __________ __________ reached an all-time high.

Blood glucose LOW... Glucagon is released ^Breaks down liver glycogen. Enzyme liver cells respond ^By attacking glycogen ends. This releases surge of GLUCOSE.

Overview of the Release of Glucose from Glycogen.

Disaccharides

Pairs of sugar units bonded together.

Nitrogen Balance

The amount of nitrogen consumed as compared with the amount of nitrogen excreted. The laboratory scientist can estimate the protein in a sample of food, body tissue, or excreted by measuring the nitrogen in it.

Glucagon Glycogen Glucagon Glucose

When blood glucose starts to fall too low, the hormone __________ is released into the bloodstream. This triggers the breakdown of liver __________ to single glucose molecules. Enzymes in liver cells respond to __________ by attacking a multitude of glycogen ends simultaneously. This releases a surge of __________ into the blood for use by all the body's cells.

- Energy Stores - Muscle Fuel - Padding - Insulation - Cell Membranes - Raw Materials

What are the roles of fat in the body?

- Gene Expression - Vision - Protein Synthesis & Cell Differentiation - Immunity - Reproduction, Growth, & Development

What are the roles of vitamin A?

1. It may be incorporated into bile, stored in the gallbladder, and delivered to the intestine. 2. It may travel, via the bloodstream, to all the body's cells.

What are the two routes of Cholesterol in the body?

Antioxidant

What is the role of Beta-Carotene?

A, D, E, & K

What vitamins are fat-soluble?

B & C

What vitamins are water-soluble?

Added Sugars

When they are eaten in excess of need, energy from __________ __________ contributes to body fat stores, raising the risk of weight gain.

10

Whether moderate- or vigorous-intesity, a minimum length of _____ minutes for short bouts of aerobic physical activity is recommended.

Artificial Fats

Zero-energy fat replacers that are chemically synthesized to mimic the sensory and cooking qualities of naturally occurring fats but are totally or partially resistant to digestion.

Insoluble Fiber

__________ __________ aid the digestive system by easing elimination.

Polyunsaturated, 3

_______________ fatty acids of the omega-_______ families are potent protectors against heart disease.

4

Carbohydrates yield _____ kcalories of energy from each gram.

Fatty Fish, Flaxseed, Chia Seed, Nuts, Oils, Yeast.

Food Sources of Omega-3 Polyunsaturated Fats.

Margarine, Oils, Nuts, Mayonaise, Salad Dressing, Seeds.

Food Sources of Omega-6 Polyunsaturated Fats.

Bacon, Butter, Cheese, Chocolate, Cream, Meats, Oils, Shortening.

Food Sources of Saturated Trans Fats.

Friend Foods, Margarine, Nondairy Creamers, Fast Foods, Shortening, Commercial Baked Goods, Many Snack Foods.

Food Sources of Trans Fats.

Bright Orange Produce & Dark Green Vegetables

Food sources of Beta-Carotene.

Liver, Fish Oil, Milk, Cheese, Fortified Cereals.

Food sources of Vitamin A.

- Grains, such as rice or wheat. - Root crops & Tubers, such as yams and potatoes. - Legumes, such as peas & beans. - Corn, millet, rye, barley, oats, & peanuts. - All types of beans.

Foods that are good sources of starch.

Linoleic Acid & Linolenic Acid

Found in small amounts in plant oils, and the body readily stores them, making deficiencies unlikely.

Heart Disease

High LDL cholesterol levels increase the risk of __________________ because high LDL concentrations promote the uptake of cholesterol in the blood vessel walls.

Negative

If the body degrades more than it synthesizes and loses protein, nitrogen status becomes _________.

Positive

If the body synthesizes more than it degrades and adds protein, nitrogen status becomes _________.

Soluble Fibers

Indigestible food components that readily dissolve in water and often impart gummy or gel-like characteristics to foods. Examples include pectin from fruit, which is used to thicken jellies.

Fat Replacers

Ingredients that replace some or all of the functions of fat in foods and may or may not provide energy.

Side Groups

It is the ________________ that make the amino acids differ in size, shape, and electrical charge; they are what make proteins so varied in comparison with either carbohydrates or lipids.

- Blood Pressure - Clot Formation - Blood Lipid Concentration - Immune Response - Inflammatory Response to Injury - Serve as Structural Components of Cell Membranes.

Linoleic Acid & Linolenic Acid help the body make important substances that help regulate a wide range of body functions including...

Polysaccharides

Long chains of monosaccharide units arranged as starch, glycogen, or fiber.

Severe Acute Malnutrition (SAM)

Malnutrition caused by recent severe food restriction; characterized in children by underweight for height (wasting)

Dietary Fibers

A general term denoting in plant foods the polysaccharides cellulose, hemicellulose, pectins, gum, and mucilages, as well as the nonpolysaccharide lignins, which are not digested by human digestive enzymes, although some are digested by GI tract bacteria.

Protein Digestibility

A measure of the amount of amino acids absorbed from a given protein intake.

Nutrient Density

A measure of the nutrients a food provides relative to the energy it provides. The more nutrients and the fewer the kcalories, the higher the number is.

Starch

A plant polysaccharide composed of glucose and digestible by human beings.

Glycogen

A polysaccharide composed of glucose, made and stored by liver and muscle tissues of human beings and animals as a storage form of glucose; not a significant food source of carbohydrate & is not counted as one of the polysaccharides in foods.

Low Quality Protein

A protein, usually of plant origin, that lacks one or more essential amino acids.

Dietary Reference Intakes (DRI)

A set of values for the dietary nutrient intakes of healthy people in the United States and Canada. These values are used for planning and assessing diets.

Recommended Dietary Allowances (RDA)

A set of values reflecting the average daily amounts of nutrients considered adequate to meet the known nutrient needs of practically all healthy people in a particular life stage and gender group; a goal for dietary intake by individuals.

Tolerable Upper Intake Levels (UL)

A set of values reflecting the highest average daily nutrient intake levels that are likely to pose no risk of toxicity to almost all healthy individuals in a particular life stage and gender group. As intake increases above normal, the potential risk of adverse health effects increases.

Adequate Intakes (AI)

A set of values that are used as guides for nutrient intakes when scientific evidence is insufficient to determine an RDA.

Olestra

A synthetic fat made from sucrose and fatty acids that provides zero kcalories per gram; also known as sucrose polyester.

45 to 65% of kcalories

AMDR Range for Carbohydrates.

10 to 35% of kcalories

AMDR Range for Protein.

20 to 35% of kcalories

AMDR Range for fat.

Aerobic Physical Activity

Activity in which the body's large muscles move in a rhythmic manner for a sustained period of time; also called endurance activity, improves cardiorespiratory fitness. Examples include brisk walking, running, swimming, and bicycling.

Nutrient Deficiencies

Added sugars contribute to __________ __________ by displacing nutrients.

Fat

After a meal, __________ is routed to the body's adipose tissue, where it is stored until needed for energy. Thus, excess easily adds to body fat.

7

Alcohol yields _____ kcalories of energy per gram.

Protein

Although, the body possesses enzymes to convert excess __________ to body fat, this process is far less efficient than carbs or fat and researches are still investigating this.

Nonessential Amino Acids

Amino acids that the body can synthesize.

Essential Amino Acids

Amino acids that the body cannot synthesize in amounts sufficient to meet psychological needs.

Conditionally Essential Amino Acids

An amino acid that is normally nonessential but must be supplied by the diet in special circumstances when the need for it becomes greater than the body's ability to produce it.

Trans

Consuming commercially derived _________ fat poses a risk to health of the heart and arteries by raising LDL and lowering HDL cholesterol, and by producing inflammation.

Variety

Consumption of a wide selection of foods within and among the major food groups (the opposite of monotomy).

High Fructose Corn Syrup

Consumption of added sugars reached an all-time high- largely because __________ __________ __________ __________, especially in beverages has surged.

High-Quality Proteins

Dietary proteins containing all essential amino acids in relatively the same amounts that human beings require; may also contain nonessential amino acids.

- Liver manufactures precursor - In skin, this compound converted to second precursor in the presence of ultraviolet rays. -Requires additional conversions by the liver and the kidneys to produce active vitamin.

Discuss Vitamin D's metabolic conversions.

Yes

Does sugar contribute to dental caries?

Sugar

Excess __________ in the diet may be associated with more fat on the body.

Type 2 Diabetes

Excess body fatness is more closely related to ____________________ than is diet composition.

9

Fats yield _____ kcalories of energy per gram.

Essential Fatty Acids

Fatty acids that the body requires but cannot make and so must be obtained through the diet.

Avocado, Oils, Nuts, Olives Peanut Butter, Seeds.

Food Sources of Monounsaturated Fats.

Vigorous-Intensity Physical Activity

Physical activity that requires a large increase in breathing and/or heart rate and expends more than 7 kcalories per minute. Walking at a very brisk pace (>4.5 miles per hour) or running at a pace of at least 5 miles per hour are examples.

Moderate-Intensity Physical Activity

Physical activity that requires some increase in breathing and/or heart rate and expends 3.5 to 7 kcalories per minute. Walking at a speed of 3 to 4.5 miles per hour (about 15 to 20 minutes to walk one mile) is an example.

Enzymes

Protein Catalysts A catalyst is a compound that facilitates chemical reactions without itself being changed in the process.

4

Proteins yield _____ kcalories of energy from each gram.

Acceptable Macronutrient Distribution Ranges (AMDR)

Ranges of intakes for the energy-yielding nutrients that provide adequate energy and nutrients and reduce the risk of chronic disease.

Daily Values

Reference values developed by the FDA specifically for use on food labels.

Kwashiorkor

Severe malnutrition characterized by failure to grow and develop, edema, changes in the pigmentation of the hair and skin, fatty liver, anemia, and apathy.

Marasmus

Severe malnutrition characterized by poor growth, dramatic weight loss, loss of body fat and muscle, and apathy.

Monosaccharides

Single sugar units.

Added Sugars & Fructose

Some research suggests that excess __________ __________, and excess __________ in particular, favor the fat-making pathways and impair the fat-clearing pathways in the liver. THE RESULTING BLOOD LIPID PROFILE INCREASES THE RISK OF HEART DISEASE.

Nutrient Claims

Statements that characterize the quantity of a nutrient in a food.

Health Claims

Statements that characterize the relationship between a nutrient or other substance in food and a disease or health-related condition.

Structure-Function Claims

Statements that describe how a product may affect a structure or function of the body. For example, "calcium builds strong bones." These claims do not require FDA authorization.

Carbohydrate

Surplus __________ is first stored as glycogen in the livers and muscles. HOWEVER, the glycogen-storing cells have a limited capacity. Once glycogen stores are filled, excess glucose can be converted to fat. Excess may be burned for energy, which displaces the body's use of fat for energy causing body fat to accumulate.

Nutritive Sweeteners

Sweeteners that yield energy, including both the sugars and the sugar alcohols.

Nonnutritive Sweeteners

Synthetic or natural food additives that offer sweet flavor but with negligible or no k calories per serving; also called artificial sweeteners.

True

T/F: Any carbohydrate-containing food, including bread, bananas, or milk, as well as sugar, can support bacterial growth in the mouth.

True

T/F: Evidence does not support taking protein supplements for weight loss.

True

T/F: Moderate amounts of sugar do NOT cause obesity

True

T/F: Overconsumption of protein offers no benefits and may pose a health risk for people with chronic kidney disease.

True

T/F: The highly branched structure of glycogen uniquely suits the purpose of releasing glucose on demand.

True

T/F: Thus, it is impossible to say, given this evidence alone, whether or not sugar causes diabetes- the evidence is observational and therefore circumstantial.

5 to 10%, 0.6 to 1.2%

The DRI suggest that linoleic acid provide _____ to ____% of the daily energy intake and linolenic acid, _____ to _____%.

20 to 35%

The DRI suggests a diet that is low in saturated fat and trans fat and provides _____ to _____% of the daily energy intake from fat.

Acceptable Daily Intake (ADI)

The amount of a nonnutritive sweetener that individuals can safely consume each day over the course of a lifetime without adverse effect. It includes a 100-fold safety factor.

0.8

The committee that established the RDA states that a generous daily protein allowance for a healthy adult is _______ per kilogram (2.2 pounds) of healthy body weight.

Linoleic Acid & Linolenic Acid

The human body can synthesize all the fatty acids it needs except for two- _______________ and _______________.

Liver & Muscles

The human body stores much of its glucose as glycogen in the __________ & __________.

Added Sugars

The incidence of type 2 diabetes often rises in populations as they take in more __________ ___________.

Saturated & Trans

The main dietary factors associated with elevated blood LDL cholesterol are high __________ fat & __________ fat intakes.

Moderation

The provision of enough, but not too much, of a substance.

Basal Metabolic Rate (BMR)

The rate of energy use for metabolism under specific conditions: after a 12-hour fast and restful sleep, without any physical activity or emotional excitement, and in a comfortable setting. It is usually expressed as kcalories per kilogram of body weight per hour.

Insoluble Fibers

The tough, fibrous, structures of fruit, vegetables, and grains; indigestible food components that do not dissolve in water. For example, cellulose & many hemicelluloses in the outer layers of whole grains, strings of celery, hulls of seeds, & the skins of corn kernels.

Complementary Proteins

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

C

Vitamin _____ deficiency can affect blood vessels.

E

Vitamin _____ deficiency can lead to erythrocyte hemolysis in premature infants and in adults can loose muscle coordination, impaired sense, and diseases to the liver, gallbladder, and pancreas.

K

Vitamin _____ deficiency causes fat malabsorption.

A

Vitamin _____ deficiency is a major cause of preventable blindness & increased susceptibility to infection.

A

Vitamin _____ toxicity can lead to birth defects & weakened bones.

D

Vitamin _____ toxicity causes excess blood calcium.

E

Vitamin _____ toxicity is associated with supplement use & interferes with blood clotting.

C

Vitamin _____ toxicity leads to increased kidney stones with gout or genetic abnormality; GI symptoms.

1. Maltose 2. Sucrose 3. Lactose

What are 3 examples of Disaccharides?

1. Glucose 2. Fructose 3. Galactose

What are 3 examples of Monosaccharides?

1. Glycogen 2. Starch 3. Fibers

What are 3 examples of Polysaccharides?

Their diets lack the intake of vitamins B12 & D and other nutrients such as protein, omega-3's, calcium, iron, & zinc.

What are nutrition concerns of vegan diets?

- Gas - Abdominal Discomfort - Diarrhea

What are side effects of nutritive sweeteners?

- Wasting of lean Tissue - Impairment of Disease Resistance - Lowering Body Temperature - Disturbances of the body's fluid & electrolyte balances.

What are the metabolic consequences of fasting?