nutr 210
2. How is a disaccharide formed and what is a byproduct of this reaction
A carb containing two monosaccharides and make a product called a simple sugar. The linking of 2 monosaccharides occurs in a condensation reaction; 1 molecule of water is formed and released by taking a hydroxyl group (OH) from 1 sugar and a hydrogen from the other sugar → C-O-C
6. What is energy density
A food's calorie content per gram weigh of the food.
18. How does the chain length of the FA affect absorption
Chain determines whether or not it is absorbed by the cardiovascular or lymphatic system. Short and medium chained fatty acids are absorbed by the cardiovascular system through the portal vein. Long chained fatty acids are absorbed by lymphatic system. Most FAs consumed as long chained.
14. Know the main function of sterols and 2 primary sources.
Cholesterol is the most well-known sterol (a type of steroid). Main function is to synthesize many compounds. Cholesterol is used to: -makes sex hormones -active form of vitamin D and adrenal hormones -make bile which is required to emulsify fat so they can be digested -forms cell membranes -allows fat soluble substances to move in and out of cell -forms shell covering chylomicrons (droplets that transport lipids) 2 primary sources: animals (meat, fish) and dairy
21. What type of lipoprotein is produced when transporting lipids mostly made by the body
Chylomicron
20. What are the key roles for each of the lipoproteins in the blood
Chylomicron (triglyceride): carries dietary fat from the small intestine to cells VLDL (triglyceride): carries lipids both taken up and made by the liver to cells LDL (cholesterol): carries cholesterol made by the liver and from other sources to cells HDL (protein): helps remove cholesterol from cells and in turn excrete cholesterol from the body
8. What are the main functions of digestible CHO and indigestible CHO in the body
Digestible CHO: Providing energy, sparing protein from use as an energy source, preventing ketosis (most digestible carbs in our Indigestible CHO: Promoting bowel health, reducing obesity risk, enhancing blood glucose control, reducing cholesterol absorption
8. Understand how enzymes help with hydrolysis reactions in the GI tract.
Digestive enzymes catalyze chemical reactions = hydrolysis reactions Digestive enzymes aid mainly in the hydrolysis of carbs, proteins, and fats. Each enzyme acts on a specific substance. The pancreas adjusts its enzume product to match the macronutrient content in the diet. (High protein diet = increase in protein digesting enzymes).
1. Know the difference between EAR, RDA, UL, and AI.
EAR: estimated average requirements - daily nutrient intake amounts that are estimated to meet the needs of ½ the people in a certain life stage; set for 17 nutrients; only in evaluating diets of groups not individuals RDA: recommended dietary allowances - daily nutrient intake amount sufficient to meet the needs of nearly all individuals (97-98%) in a life stage based on multiple EARS (generally RDA = EAR +12) UL: upper limit intake - used to evaluate the highest amount of daily nutrient intake that's unlikely to cause adverse health effects in the long run, applies to chronic use AI: adequate intake - evaluate current intake for a specific nutrient realizing that an AI implies that further research is required before scientists can estimate a more definitive intake to set an RDA
4. How much energy (kcal) does 1g of CHO provide
Lipids? Proteins? CHO: 4g Lipids: 9g Protein: 9g
18. What are the accessory organs of the digestive system
Liver, gallbladder, and pancreas (work with the small intestine but are not a physical part of it)
3. Difference between a macronutrient and micronutrient
Macronutrient: need in large amounts (carbs and protein) Micronutrients: needed in small amounts (minerals and vitamins)
11. Name the types of food that provide the most protein in the North American diet.
Meat, seafood, dairy products, + eggs = 2/3 of protein in NA diet
9.What is a bolus
Mix of saliva and food after chewing
3. What organs make up the digestive system
Mouth and salivary gland → esophagus → stomach → liver → gallbladder → pancreas → small intestine → large intestine → rectum
13. What is the difference between a sterol and TG
Not a long-carbon chain → carbons in multi-ringed structures
6. Difference between nutritive sweeteners and nonnutritive sweeteners
Nutritive: can be metabolized to yield energy (e.g. lactose in dairy, maltose in alcohol, glucose in honey, sucrose in table sugar, invert sugar in some candies, and fructose in fruit, corn syrup) Non-nutritive: alterative sweeteners, which provide no food energy (e.g. taratose, aspartame (equal) in sugarless gum, saccharin (sweet n low), stevia (truvia in diet soft drinks), etc.)
21. What are the ways in which nutrients move from lumen of the small intestine into the absorptive cells
Passive diffusion: up lumen, down absorptive cells, concentration gradient pushes to cells (ex. Fats, H20) Facilitated diffusion: up lumen, down cells, carries proteins to shuttle (ex. Fructose Active absorption: ATp for absorption (ex. Amino acids and glucose)
21. Know what a peer-reviewed journal is. Know how a systematic review is used.
Peer-reviewed journal that published research only after researchers who were not part of the study agree that it was well-diagnosed executed + the results are presented in an unbiased objective manner. Thus the research has been approved by peers and peers of research team systematic critical evaluations + synthesis of research studies focusing on a specific topic and research question.
10. Which groups of people were the 5 key recommendations aimed at helping
People age 2 and older as well as special population groups (e.g. older adults).
6. What is peristalsis and where does it most frequently occur
Peristalsis: food is mixed with digestive secretions and propelled down the GI tract -most frequently takes places in the small intestine (contractions about every 4-5 sec.)
20. What elements are required for scientific research to be considered valid
Phenomena are observed Questions are asked and hypotheses are generated to explain the phenomena Research is conducted Incorrect explanations are rejected and the most likely explanation is proposed Research results are scrutinized and evaluated by other scientists. Research conducted in an unbiased, scientific manner is published in a scientific journal. The results are confirmed by other scientists and by more experiments and studies.
19. Briefly describe the nutrition care process.
Physical/registered dietician: conduct nutritional assessment, diagnose nutrition-related problems, intervention: diet plan tailored to your needs, monitor + evaluate progress= help keep you motivated, follow-up visits, re-diagnosis, family members may be involved
8. What are phytochemicals and zoochemicals
Phytochemicals: physiologically active compounds found in fruits, vegetables, legume and whole grains Zoochemicals: physiologically active compounds found in animals (e.g. omega 3 fatty acids) *both are not considered essential nutrients in the diet, but are shown to provide significant health benefits
4. What are good sources of starch in the diet
Plant-based foods, such as: legumes, tubers, grains (wheat, rye, corn, oats, barley, rice) used to make breads, cereals, pasta.
27. Explain the benefits of probiotics and prebiotics have on bacteria in the large intestine, and where each of these can be found in the diet.
Pro: colonize in large intestine (help prevent diarrhea and food allergies, inflammatory bowel disease) → yogurt, miso Pre: stimulate bacterial growth in large intestine and produce short chain fatty acids and other organic acids → wheat, garlic, onions, bananas
18. What are some limitation of nutritional assessment
many signs and symptoms of nutritional deficiencies are not very specific (fatigue, skin conditions, diarrhea) it can take a long time for the signs and symptoms of nutritional deficiencies to develop and it can be difficult to establish a link between an individual's current diet and his/her nutritional status a long time may elapse between the initial development of poor nutritional health and first clinical evidence of a problem (e.g. a diet high in saturated fat increases blood cholesterol but doesn't produce evidence for years)
6. What are examples of hidden fats in foods
Fat in whole milk, cheese, pastries, cookies, cakes, ice cream, and French fries.
24. Explain why diarrhea can be detrimental to young children living in third world countries.
Fluids and electrolytes are excreted rapidly and children can become dangerously dehydrated very quickly. Death occurs if fluids are not replaced.
12. What is an empty calorie
Foods with few to no nutrient value. Composed mostly of added sugars or fats/oils. (e.g. soda)
7. Describe how minerals function in the body and explain how they are different from CHO, lipids, protein, and vitamins
Function as groups of 1 or more of the same atoms or as parts of mineral combinations. Unlike CHO, lipids, protein because they yield no energy for the body. Unlike vitamins and the rest of those above b/c they're not complex organic compounds; they're simple inorganic substances
10. Explain the components and importance of saliva.
Function: contributes to starch digestion, lubrication and swallowing. Saliva enhances our perception of the flaor of foods by dissolving taste forming compounds in foods. We can detect 5 basic tastes: salty (NaCl), sour (acids), sweet (sugars), bitter (caffeine), and umami (savory). Helps prevent tooth decay. We produce about 4 cups (1 liter) of saliva a day. Components: dilute watery fluid including mucus to lubricate bolus, lysozyme to kill bacteria, and amylase to break down starch into simple sugars. Lingual lipase is a component that is fat-digesting enzyme.
13. Explain the importance of gastrin and what it secretes in the body.
Gastrin: hormone made in the stomach, controls the release of HC1 and pepsinogen -secretion is highest @ beginning of meal and declines as meal progresses -destroys harmful bacteria in food, deactivates biological activity of ingested protein, dissolves dietary minerals
12. What is the glycemic index and glycemic load and how are they different
Glycemic index: ratio of the blood glucose response of a given food compared with a standard (typically glucose or white bread); influenced by a food's starch structure, fiber content, food processing, physical structure, temperature, protein and fat (e.g. high glycemic index = potatoes, rice, Gatorade, breads, honey) Glycemic load: takes into account the glycemic index and the amount of carbs consumed so it better reflects a food's effect on blood glucose than does the glycemic index alone; is a percentage; found by taking the number of grams of a carb in 1 serving multiplied by the food's glycemic index and then divided by 100; (e.g. vanilla wafers have a glycemic index of 77 and and a serving of 5 wafers contains 15g of carbs → glycemic load would be 12 (77x15/100) *foods with a high glycemic load elicit an increased insulin response from the pancreas and result in a drop in blood glucose
25. After moving through the small intestine and into the large intestine, what nutrients are left over to be absorbed
H20, some minerals, and undigested food fibers and starches
16. Briefly know the Health People 2020 and its goals.
Health People 2020 is a report that was issued in 2010 by the US Department of Health and Human Services. It provides science-based, 10-year national goals for improving the health of all Americans. Goal is to help all people attain high-quality, longer lives free of preventable disease, disability, injury, and premature death. Promotes health equity and eliminating health disparities.
11. What are the 5 basic tastes present in all areas of the tongue
Salty, sour, sweet, bitter, umami (savory)
1. Name the 3 types of triglycerides (TG).
Saturated, Mono-saturated, Poly-saturated
5. Know some food sources of each of the fatty acids.
Saturated: long chain - large, fat in beef, pork, lamb medium chain - butter, coconut oil, palm ol Mono-saturated: olive, canola and peanut oils Poly-saturated: sunflower, corn and fish oils Trans fatty: margarine, shortening Omega: beef, eggs, chicken Essential fatty: omega 3 - salmon, chia seeds
16. Where is the major site of digestion and absorption of food
Small intestine
11. Explain how blood glucose is regulated.
Soluble fibers slow glucose absorption from the small intestine and decrease insulin release from pancreas to better blood glucose regulation
12. Which types of CHO do most North Americans need to increase in their diet
Starch and Fiber
13. Difference between starchy vegetables and other vegetables and which is preferred over the course of a week.
Starchy (beans, corn, potatoes) is preferred. (non-starchy = kale, Brussel sprouts, etc.)
22. What are the primary nutrients absorbed in the stomach, small intestine, and large intestine
Stomach: alcohol (20% of total) and water (minor amount) Small intestine: calcium, magnesium, iron and other minerals; glucose, amino acids, fats, vitamins, water (70-90% of total); alcohol (80% of total), bile acids Large intestine: sodium, potassium, some fatty acids, vitamin K and biotin (synthesized by microorganisms in the large intestine), gases, water (10-30% of total)
1.What are the characteristics that define an essential nutrient
-Body can't produce it or can't make enough for the body -Has a specific biological function -Removing it from the diet leads to a decline in human biological function -Returning the omitted substance to the diet before permanent damage occurs restores to normal those aspects of human biological function impaired by its absence
29. Name some disorders that can occur when digestive processes go awry and briefly explain why each one would occur.
-Burn and Gastrointestinal reflux disease (stomach acids back up in esophagus): lying down after eating, smoking, lots of unhealthy eating -ulcers: heavy use of NSAID meds, alcohol, overweight → bacterial infection or NSAIDS -gallstones: rapid weight loss, being female, type 2 diabetes → develop in gallbladder when substances in bile form crystal-like particles -food intolerance: inability to digest certain food components, deficient in a digestive enzyme, synthetic compounds in food -intestinal gas: fermentation of undigested carbs by bacteria in the large intestine -constipation: slow movement of fecal material through the large intestine (fiber, laxatives)
14. What are the important functions of the stomach
-Holding and mixing tank -Secretes mucus to lubricate stomach to stop it from being digested by HC1 and pepsin -Contractions in stomach thoroughly mixes food with gastric secretions making chyme (soupy acidic mixture) -Production of intrinsic factor (IF): substance required for the absorption of vitamin b-12 in the small intestine
5. Name the 5 sphincters and the primary function.
-Lower esophageal: prevent reflux of stomach contents into esophagus -Pyloric: control flow of stomach content into small intestine -Hepatic-pancreatic: control flow of bile + pancreatic juice from the common bile + pancreatic ducts in small intestine -Ileoceal valve: prevent the contents of the large intestine from reentering the small intestine -Anal: prevent defecation until person wants to
1. What are monosaccharides, disaccharides, and polysaccharides and examples for each one
-Mono: single sugars that aren't broken down further (glucose, fructose and galactose) -Di: sugars formed by chemical bonding of 2 monosaccharides (sucrose, lactose, maltose) -Poly: complex carbs w/ 10-1000 glucose units (starches, fiber, glycogen)
7. Name the important secretions of the digestive system and their functions.
-Saliva (mouth): starch digestion, lubrication, swallowing -Mucus (mouth, stomach, small and large intestine): protects GI tract cells, lubricates digesting food -Enzymes (mouth, stomach, small intestine, pancreas): break down carbs, fats, and proteins into small parts for absorption -Acid (HC1 - stomach): promotes digestion of protein, destroys microorganisms, increase solubility of materials) -Bile (liver - stored in gallbladder): fat digestion -Bicarbonate (pancreas, small intestine): neutralizes stomach acid when it reaches small intestine)
5. Know factors affecting nutrient levels in food.
-farming conditions (soil type, fertilizers, weather, season, geographic region, genetic difference and animal feed) -maturity/ripeness of plants -food processing -shipping conditions -storage time -cooking processes
10. What factors influence appetite and food choice
-food flavor, texture, and appearance preferences -culture (religion, knowledge, beliefs) -lifestyle -routines and habits -food costs and availability -environment -food marketing (advertising) -health and nutrition concerns, knowledge and beliefs
11. What is a phospholipid and its functions in the body
-in a cell membrane allows components to move in and out of cells to keep things fluid with their hydrophilic phosphate heads and hydrophobic fatty acid tails. -serve as emulsifiers w/ bile and lecithins (forms a shell around fat droplets so droplets can be suspended in h20 and not clump together)
16. What are main features of the Mediterranean diet
-olive oil as the main fat -abundant daily intake of fruits, vegetable (especially leafy greens), whole grains, beans, nuts and seeds -emphasis on minimally process and wherever possible, seasonally fresh and locally grown foods -daily intake of small amounts of cheese and yogurt -weekly intake of low to moderate amounts of fish -limited use of eggs and red meat -regular exercise -moderate drinking of wine at mealtime
12. What is the process of swallowing
1. Bolus of food is pushed by tongue against hard palate and then moves toward the pharynx. 2. As bolus moves into pharynx, epiglottis closes over larynx 3. Esophageal muscle contractions push bolus toward stomach. Epiglottis then returns to its normal position.
8. What are the 2015-2020 dietary guidelines and how are they used
1. Follow a healthy eating pattern across the lifespan 2. Focus on variety, nutrient density, and amount 3. Limit calories from added sugars and saturated fats and reduce sodium intake 4. Shift to healthier food and beverage choices 5. Support healthy eating patterns for all *helps people meet nutrient needs and also reduce risks of obesity, diabetes, alcoholism, etc.
20. What are the major regulatory hormones of the GI tract and their primary function
1. Gastrin: triggers the stomach to release HC1 and pepsinogen; stimulates gastric and intestinal motility 2. Secretin: stimulates release of pancreatic bicarbonate (in response to digestion and acidic chyme) 3. Cholecystokinin (CCK): stimulates release of pancreatic enzymes and bile from the gallbladder (in response to dietary fat in chyme) 4. Somatostatin: inhibites release of GI hormones; slows gastric emptying, GI motility, and blood flow to the intestine 5. Glucose-dependent insulinotropic peptide: inhibits gastric acid secretion; stimulates insulin release (in response to glucose, amino acids, and fat)
26. Know the 3 functions of the large intestine.
1. Houses gut microbiota that keep GI tract healthy 2. Absorbs water and electrolytes, such as sodium and potassium 3. It forms and expels feces
30. What is the most common causes of peptic ulcers
1. Infection with the bacterium Helicobacter pylori (h. pylori) 2. Heavy use of NSAID medications such as aspirin and ibuprofen *emotional stress, smoking, alcohol and spicy food lack evidence to show they cause ulcers
8. Name the 3 functions of TG.
1. Provide a concentrated source of energy 2. Insulate and cushion vital organs 3. Help transport essential nutrients in the bloodstream
2. What are the three functional categories nutrients can be assigned to
1. Those that primarily provide energy (typically expressed in kcals) 2. Those that are important for growth and development (and later maintenance) 3. Those that regulate body processes and keep the body functions running smoothly
17. Briefly explain how fats are digested and absorbed in the body.
1.Digested enzymes in mouth break down triglycerides - lingual lipase 2. stomach: gastric lipase secreted little fat is digested 3. liver: liver makes bile which emulsifies fat 4. pancreas: secretes enzymes (pancreatic lipase, triglycerides, phospholipase phospholipids, cholesterol absorbed) 5. small intestine: absorbed in duodenum + jejunum, bile reabsorbed in ileum 6. large intestine: less than 5% of fat passes through and excreted
2. What is the structure of a TG (C chain length, # of double bonds, shape)
3 fatty acids bonded to a glycerol (which serves as a backbone for the fatty acids. TG is built by attaching a fatty acid to each of glycerol's 3 hydroxyl groups. Fatty acids usually have between 4-24 carbons on their chain (long=12+, medium=6-10, small=less than 6 carbons in length). Saturated fatty acid: no double bonds Mono-saturated fatty acid: has one double bond in the carbon chain Poly-saturated fatty acid: has at least two double bonds in the carbon chain Shape varies with saturation; saturated and trans fatty acids have straight carbon chains and unsaturated cis fatty acids have bent or kinked carbon shapes
3. What is hydrogenation
Addition of hydrogen to some carbon-carbon double bonds and producing some trans fatty acids converts liquid oils into more solid fats
4. What is the alimentary canal and what are the four layers that make it up
Alimentary canal = GI tract (15 feet from mouth to anus and nutrients pass through the wall of this tube to be absorbed into the body) 4 layers: 1. Mucosa: innermost layer lined with epithelial cells and glands (has fingerlike structures on the interior called lumen) 2. Submucosa: second layer; blood vessels carry nutrients to and from GI tract 3.Muscle: 3 layer; occurs as double layer 4. Serosa: outermost layer; protects GI tract; secrets fluid and reduces friction
2. What is the primary form of E that can be used by almost all cells
Almost all cells need oxygen to transform energy in nutrients into the form the body can use - adenosine triphosphate (ATP)
17. What are the different nutritional assessments (ABCDEs) used to determine a person's nutritional status
Anthropometric: measuring various aspects of body Biochemical: measurement of the concentrations of nutrients + nutrient by products in the blood, urine, feces + specific blood enzyme activities Clinical: physical evidence of diet related disease Dietary: examines how often a person eats certain types of foods + what the foods are Environmental: provides info on a person; education, economic background since those w/ inadequate education, income, housing and/or live alone have a greater risk of poor health
15. Describe the location and function of the pyloric sphincter.
Between the stomach and duodenum, controls flow of chyme into small intestine
19. What is enterohepatic circulation
Bile circulation by releasing into duodenum + reabsorbed in ileum and returned to liver 2 times during meal = between small intestine and liver
23. What is the role of HDL in removing blood LDL
Blocks oxidation of LDL High HDL = less risk of cardiovascular disease
9. Briefly explain how CHO are digested and absorbed in the body.
Broken down into glucose enter bloodstream through intestine, then provide primary source of energy, spare protein from use as an energy source + prevent ketosis
23. Name the 3 nutrients that are transported by the CVD system and the 3 nutrients that are transported first in the lymphatic system.
CVD: h20 soluble nutrients, shorts and medium chain fatty acids → carbs, vitamin c, protein Lymphatic: fat soluble, proteins → vitamins a, d, e
9. What is a calorie and how does it differ from kcal/kilojoules
Calorie in food we talk about is a kilocalorie. "Calorie" amount of energy to raise 1 g of water 1 degree. 1 kcal takes 1000 g 1 degree. Kcal and C = same.
3. What is a health claim and what requirements must a food meet before a health claim can be made about it
Closely regulated by FDA; describe a relationship between a disease + a nutrient, food or food constituent -significant scientific agreement -must use a may/may not qualifier ex. A diet low in total fat may reduce risk of some cancers
2. What is a daily value and what are the 2 sets of dietary standards for the DV
Daily value: generic nutrient standard used on nutrition facts labels 2 sets: Reference Daily Intakes (RDIs) and Daily Reference Values (DRVs) *term daily value represents the combination of these two dietary standards RDIs: for vitamins and most minerals DRVs: standards for energy-producing nutrients (fats, saturated fat, carbs, protein, lipids)
7. What types of fat replacements are currently available
Dairy-Lo → Protein Z-trim → starch Stellar, maltrin → fiber Benefit and salatrim → fat and sugar
11. What is MyPlate Name some examples for each food group in MyPlate.
Depicts key elements of a healthy diet to remind consumers to think about making healthy choices -grains: whole grain bread; veggies: kale; fruits: apples; dairy: low fat yogurt; protein: lean meat; oils: fish, olive oil
7. Name some examples of low v high energy dense foods.
Energy dense foods are high in calories but weight very little. Energy dense food = cookies, most fried foods
1. What are the four primary types of tissue
Epithelial: absorb nutrients, secrete important substances, excrete waste, protect underlying tissues (e.g. skin) Connective: supports + protects the body by holding structures together, stores fat, produces blood cells = veins, cartilage Muscle: contract and relax and permits movement Nervous: transmits nerve impulses from different parts of body, brain/spinal cord
4. What is an essential fatty acid and how can each be provided by the diet
Essential fatty acid: fatty acids that we/our body cannot make; alpha-linoleic acid and linoleic acid Alpha-linoleic acid (omega 3 fatty acids like salmon and cold-water fish) Linoleic Acid (omega 6 fatty acids like beef, eggs, sunflower oil)
24. Name some health concerns associated with high or imbalanced fat intakes.
High polyunsaturated fat intake: increase in cholesterol in arteries and increase risk of cardiovascular disease; may impair immune system's ability to fight disease Excessive omega 3 fatty acid intake: may impair immune system, allow uncontrolled bleeding and cause hemorrhagic stroke Diets high in trans fats: raises blood cholesterol levels, increase risk of heart disease, increase inflammation, raise body weight, increase visceral fat which increase risk of type 2 diabetes Diets high in total fat: increase risk of obesity, certain types of cancer and cardiovascular disease
9. When is fat used as the main fuel in the body
Immediately and for all body cells (not nervous system or red blood cells) - 30-70% during light physical activity
12. How do phospholipids and TGs differ from each other
In phospholipids: one fatty acid is replaced with a compound (phosphate) that contains the mineral phosphorus and often has nitrogen attached. Phosphate lets these fats function in a watery environment (the blood) without clumping together.
17. Explain the importance of the circular folds in the small intestine.
Increases surface area to up the thoroughness + efficiency of digestion and absorption
3. What are digestible polysaccharides
Indigestible polysaccharides? Digestible: starch, amylose, amylopectin, glycogen Indigestible: fiber
5. Name 5 foods that contain soluble fiber.
Jelly, yogurt, oat bran, jam, legumes, fruitseed
10. Explain the functions of essential fatty acids in the body
Keep the cell membrane fluid and flexible so that substances can flow in and out. Omega 3 helps fetal development and function of the retina (part of eye). Omega 3 DHA helps regulate nerve transmission and communication. Eicosanoids (made from essential fatty acids have over 100 different actions): -regulate cell division rates (may prevent certain cancers) -maintaining normal kidney function and fluid balance -directing hormones to their target cells -regulating the flow of substances into and out of cells -regulating ovulation, body temp, immune system function and hormone synthesis
22. What are the 10 red flags that signal poor nutritional advice
Promise a quick fix Dire warnings of dangers from a single product or regimen Claims that sound too good to be true Simplistic conclusions drawn from a complex study Recommendations based on a single study Dramatic statements that are refuted by reputable scientific organizations and reviews Lists of "good" and "bad" foods Recommendations made to help sell a product Recommendations based on studies published without peer review Recommendations from studies that ignore differences among individuals or groups
7. What is the recommended intake of CHO and how does that compare to the US actual intake
Recommended: 130 g/day: 45-65% of total intake Actual: 50%
15. What is the recommended dietary fat intake and how does that compare to the US actual intake
Recommended: 20-35% of calories? Actual: Double that
28. Briefly explain how the body eliminates feces.
Takes 12-24 hours for residue of a meal to travel through the large intestine. Mass remains in the large intestine until peristaltic waves and mass movements push it into the rectum. Feces in the rectum are a powerful stimulation for defecation. Process involves muscular reflexes in the sigmoid colon and rectum (internal and external - we can only control external sphincter).
22. What type of pathway is used to remove LDL from the blood and briefly explain this process.
The "receptor pathway for cholesterol uptake" removes LDL from the blood by cells that have the LDL receptor called B-100. LDL receptors wait fro LDL to carry into cells. LDL receptors capture circulating LDL and release it inside the ell to be metabolized to protein and free cholesterol. Once free of their load, LDL receptors return to surface to await new LDL.
14. What is a "desirable, nutritional status" for a particular nutrient
The state in which the body tissues have enough of the nutrient to support normal functions, as well as to build and maintain surplus stores that can be used in times of increased need
6. What is the main function of vitamins in the body
To enable many chemical reactions to occur in the body.
4. Which nutrients on nutrition facts panels should most people aim to keep below 100% of DV
Total fat, saturated fat, cholesterol, and sodium.
9. Which government agency published the dietary guidelines
USDA (US Dept. of Agriculture) DHHS (US Dept. of Health and Human Services)
5.What is a triglyceride Unsaturated fatty acid Saturated fatty acid
Triglyceride: major form of fat in foods + a key source of energy for the body; made of 3 fatty acids attached to a glycerol molecule Unsaturated fatty acid: most fat in plants; liquid at room temp; tend to be healthier Saturated fatty acid: come from animals, solid at room temp, raises blood cholesterol
15. Understand under and over nutrition in the body.
Under: nutrient intake doesn't meet nutrient needs, causing surplus stores to be used; sign = flaky skin Over: consumption of more nutrients than the body needs; signs=obesity, diarrhea from fiber, toxic from too many vitamins
19. What is the importance of bile in fat digestion
Very important because it helps lower blood cholesterol levels and emulsified fats to increase surface area making it easier to break down fats
10. What are some health concerns when it comes to very-high-fiber diets, high sugar diets, lactose intolerance, and glucose intolerance
Very-high-fiber diet concerns: painful stool to eliminate (may cause hemorrhoids), could contribute to intestinal blockages, may decrease absorption of certain minerals and increase risk of deficiencies, high fiber may cause a sense of fullness and reduce their overall intake of foods, energy, and nutrients Very-high-sugar diet concerns: increased risk of weight gain and obesity, increased risk of cardiovascular disease, hyperactivity, increase in dental cavities Lactose intolerance: Primary intolerance: abdominal pain, bloating, gas, diarrhea Secondary intolerance: Crohn's disease, severe diarrhea, damage the cells that produce lactase Glucose intolerance: hyperglycemia - high blood glucose (more common and associated with diabetes) and hypoglycemia - low blood glucose); metabolic syndrome: people with this are at risk for glucose intolerance, type 2 diabetes and cardiovascular disease
13. Which vitamins and minerals do many North Americans need to increase in their diet
Vitamin A, E, Iron, Potassium, Calcium