Nutrition Quiz 1
What are the three forms of education used to develop health literacy?
1. Formal education: is purposefully planned for implementation in an educational setting. 2. Nonformal education: takes place through organized teaching and learning events in hospitals, clinics, and community centers. 3. Informal education: encompasses a variety of educational experiences that occur through daily activities.
Give at least three examples of health claims relating a nutrient or food component to the risk of a disease or health-related condition that are now permitted on food labels.
1. Potassium and reduced risk of high blood pressure. 2. Whole grains and reduce the risk of heart disease and cancers 3. Soy protein and reduced risk of heart disease
What are the three classifications of disease prevention? Give an example of each.
1. Primary- activities that avert the initial development of a disease or poor health 2. Secondary- early detection to halt or reduce effects of a disease or illness. 3. Tertiary- occur after a disorder develops. Minimize further complications or to assist in the restoration of health.
Health Continuum
A sliding scale that tells you how your health any given moment, most people function just below the midpoint, awareness will help with your day to day interactions, helps you make personal choices. Premature death on left end, optimal level of health on right end.
Explain three health benefits of dietary fiber.
Benefits of dietary fiber include the reduction in the risk of diverticular disease (maintains the health of gastrointestinal [GI] tract), colon cancer (quickly removes potential carcinogenic substances), and heart disease (binds triglycerides and cholesterol for excretion), as well as the control of diabetes (stabilizes blood glucose levels).
What is the function of bile in fat digestion? Which hormone signals bile release?
Bile emulsifies fats to facilitate digestion. Cholecystokinin (CCK) signals the release of bile from the gallbladder as fat enters the small intestine.
Describe three methods used to analyze protein quality.
Biologic value measures how much nitrogen from a protein food is retained by the body after digestion, absorption, and excretion. The amino acid score is a simple measure of the amino acid composition of a food as compared with a reference protein. Protein-efficiency ratio compares weight gain with protein intake.
Deficiency of which mineral can result in hypogeusia and hyposmia? What other signs and symptoms arise from its deficiency?
Deficiency of zinc can result in diminished appetite from hypogeusia and hyposmia
How do carbohydrates "spare" protein?
If enough carbohydrates are provided to meet the energy needs of the body, then protein can be spared from being used as an energy source, thus allowing the protein to be saved for other specific protein functions. If enough carbohydrates are not consumed to meet energy needs, protein is broken down for energy instead of being used for its specific functions.
Name four synthetic fats or fat replacers.
Simplesse, carrageenan, salatrim, and olestra are synthetic fats or fat replacers.
Interactions and relationships with others
Social Health
Explain two possible reasons for hemosiderosis.
Storing too much iron in the body caused by: 1. hemochromatosis - genetic disorder that allows more iron to be absorbed than usual 2. consumption of very high levels of iron-containing foods, perhaps through iron fortification
Identify the essential fatty acids (EFAs). Why are they essential?
The essential fatty acids (EFAs) are linoleic and linolenic fatty acids. These fatty acids are essential because they cannot be manufactured by the body and must be consumed in the diet. EFAs are required components of compounds such as prostaglandins and cell membranes. Vegetable oils are a primary source of linoleic acid. Linolenic acid is associated with fish consumption.
Is the consumption of not enough energy or nutrients compared with DRI values.
Undernutrition
Cultural/ beliefs about the purpose of life
Spiritual Health
Overall Health
State of well-being that comes from the understanding of the relationships among the health triangle throughout adulthood
Name the seven major minerals, and list one good food source of each.
pneumonic: Connie Chen's Mom Pam Pet Seven Snakes · Calcium- milk (dairy) or leafy green veggies · Phosphorus- dairy foods, eggs, poultry · Magnesium- whole grains, legumes · Sulfur- all protein-containing foods (eggs) · Sodium- salt (3/4 teaspoon) · Potassium- naturally found in fruits/veggies (tomatoes, white potatoes with skin, bananas, oranges) · Chloride- foods containing sodium; salt
Name several factors that hinder calcium absorption.
• Aging • Binders (e.g. phytic and oxalic acids) • Dietary fat- can form insoluble soap with Ca, so harder to digest • Dietary fiber/high fiber- moves food through GI tract too fast for minerals to be absorbed • Drug use • Sedentary lifestyle- less bone density • Excessive intake of phosphorus or magnesium
Identify at least three functions of water.
• Gives shape and rigidity to Structural component of cells• Assists in regulating body temp• helps cool body via insensible perspiration• lubricant - joint fluid and mucous secretions• shock-absorbing fluid cushion for body tissues (e.g. amniotic sac, spinal cord, eyes)• acts as solvent→ enables glucose, minerals and vitamins, etc to be moved throughout body- major component of blood, lymph, salvia, and urine• acts as reactant- e.g. large molecules like fats, polysacc, and protein are split into smaller molecules in which water is involved and is changed in processno growth or cell renewal occurs without water!
From a nursing perspective, what is the goal of health promotion? Describe the function of knowledge, techniques, and community support in achieving this goal.
1) Knowledge: learning new information about the benefits or risks of health-related behaviors 2) Techniques: Applying new knowledge to everyday activities; developing ways to modify current lifestyles. 3) Community support: Availability of environmental or regulatory measures to support new health-promoting behaviors within a social context. The goal of health promotion is to increase the health of individuals, families, groups, and/or communities through lifestyle changes. Knowledge, techniques, and community support provide the information, skills, and means to adopt healthy behaviors.
List three factors that may affect the bioavailability of minerals.
1) minerals in soils in which plants are grown 2) food processing 3) fat content 4) binders - e.g., oxalic acid and phytic acid --> bind with calcium so human body cannot separate it for Ca absorption.
Discuss how food preferences, food choices, and food liking affect food selection.
1. Food Preferences - are the foods we chose to eat when all foods are available at the same time in the same quantity. 2. Food Choice - concerns the specific foods that are convenient to choose when we are actually ready to eat. Food choices are restricted by convenience. 3. Food Liking - considers which food we really like to eat. (Healthy or not)
Calculate the Recommended Dietary Allowance (RDA) of protein for a person weighing 165 pounds.
65 pounds ÷ 2.2 (to change pounds to kilograms) × 0.8 g/kg = 60 g. A 165-pound personneeds 60 g of protein per day.
Describe the difference between complete and incomplete proteins. Discuss the concept of complementary proteins.
A complete protein contains all nine essential amino acids in amounts that support protein synthesis; an incomplete protein lacks one or more of the essential amino acids. By combining certain incomplete proteins, all nine essential amino acids are supplied. This process allows the proteins to "complement" each other. For example, combining legumes and grains provides a complete protein, although both are incomplete proteins when eaten separately.
Is the approximate level of an average nutrient intake determined by observation of or experimentation with a particular group or population that appears to maintain good health.
Adequate Intakes (AIs)
Describe the implications of food consumption trends for the nutritional status of Americans.
Americans spend more on food-away-from-home sales than on purchases of food for home, which usually indicates higher-calorie meals. Food consumption trends may be affected by cost, availability, knowledge, and time. Lower-income households report consuming fewer fruits and vegetables, probably attributable to the increasing prices of fresh produce. These data indicate that Americans are consuming too many calories and not enough vitamins, minerals, and fiber.
What happens when protein from the diet is excessive?
An excessive intake of protein results in increased deamination by the liver. This, in turn, may result in high levels of keto acids, possibly placing the body into a state of ketosis. The increased urea is excreted by the kidneys. Animal-derived proteins are also high in saturated fat and dietary cholesterol, so consumption of too much animal protein may increase risk of cardiovascular disease and some cancers.
Wellness
An overall state of well-being or total health
What is the most abundant mineral in the body?
Calcium
How do catabolism and anabolism differ?
Catabolism is the process during which the body breaks down food components into smaller particles to release energy either as heat or as chemical energy. Anabolism refers to the construction phase or synthesis process during which new substances are formed, such as new cell structures or enzymes. Both processes can take place at the same time inside cells.
Explain carbohydrate metabolism through blood glucose regulation.
Control of glucose metabolism by maintaining homeostasis in blood insulin is a pancreatic hormone that lowers blood glucose glucagon is a pancreatic hormone that raises blood glucose by converting glycogen to glucose somatostatin- pancreatic and hypothalamus hormone inhibits insulin and glucagon glycemic index and load
The capacity to express and control emotion
Emotional Health
What is enrichment? What are the shortcomings of enrichment of processed grains?
Enrichment is the replacement of nutrients to the levels that were present before processing food. Although enrichment of processed grain products replaces iron, thiamin, riboflavin, and niacin, it does not replace the fiber, zinc, magnesium, and vitamin E that were originally in the whole grain.
External factors that affectwell-being in living and work settings
Environmental Health
Nutrients necessary for normal body functioning that must be obtained from food
Essential Nutrients
Is the amount ofa nutrient needed to meet the basic requirements of half the individuals in a specific group that represents the needs of a population.
Estimated Average Requirements (EARs)
Study Table 2.1: Exchange Group Nutrient Values. What are exchange groups? What type of patients could use exchange groups while making a meal plan?
Exchange groups are used to determine serving sizes by dividing food into three different groups: carbohydrates, meat and meat substitutes, and fats. Each group contains serving sizes of foods within that group, and each provides similar amounts of carbohydrates, protein, fat, and kilocalories. Exchange Lists for Meal Planning was first created by the American Diabetes Association and the American Dietetic Association for use by individuals with diabetes, although other patients may also find the system helpful.
Why does fiber not provide energy?
Fiber is not digested by the body; it passes through the body without being absorbed
• Can be vascular, cellular, or intracellular dehydration • Severe FVD= when body fluid levels fall by 10% of weight • Can occur from diarrhea, high fever, vomiting, excessive sweating, diuretics, polyuria • Characteristics of FVD: infrequent urination, decreased skin elasticity, dry mucous membranes, dry mouth, drowsiness, lightheadedness, disorientation, thirst, nausea, slow/rapid breathing, sudden weight loss • Does not have to be illness; can be excessive physical activity, hot/dry weather • At risk: older adults and infants
Fluid Volume Deficit (FVD)
• Increased fluid retention and edema • Sodium-sensitive people retain fluids when consuming lots of sodium, but also increases BP, which can lead to hypertension • Water intoxication- consuming large volumes of water within short time, so dilutes electrolytes in body fluids • Causes muscle cramps, decreased BP, and weakness
Fluid Volume Excess (FVE).
Differentiate between food cholesterol and blood cholesterol.
Food cholesterol is the waxy lipid substance found in animal foods. When we consume food cholesterol, the body digests the dietary cholesterol. The liver uses the components of the cholesterol and saturated fatty acids to formulate new lipids. Blood cholesterol includes cholesterol formed by the liver that is distributed throughout the body. Blood cholesterol also includes cholesterol that has been discarded by the cells and is traveling out of the body for either reuse or excretion.
Identify the food descriptors from Box 2.4. On what kind of foods would you find these descriptors?
Food descriptors include free; low; lean; extra lean; reduced, less, and fewer; light/lite; more; and good source of. They can be found on many food products. Some common ones include cheeses, ice cream, meats, cookies, crackers, salad dressing, and dry cereals.
How might the Nutrition Facts food label affect the food choices of consumers?
Food labels are the best way for consumers to see how individual foods fit nutritional needs. Nutrition Facts food labels can be used to identify the content of individual products or to compare products. For patients with specific health problems related to nutrient intake, such as hypertension and sodium intake, food labels can help them identify foods that are high or low in that nutrient. Total, saturated, and trans fats help raise awareness in consumers of fat intake and may help them decrease intake of saturated and trans fats. Percent Daily Value shows consumers how much of a day's ideal intake for a nutrient is included in the serving, so consumers can choose to eat more of key nutrients like calcium and dietary fiber.
1. List three functions of fats (triglycerides) in food and three physiologic functions of fats (triglycerides).
Functions of fats in foods include (1) providing energy (2) providing palatability of taste (3)carrying vitamins A, D, E, and K and providing essential fatty acids (4) providing satiety and preventing hunger between meals (5) performing functions in food processing. Physiologic functions include energy reserve, organ protection, body temperature regulation, and transmission of nerve impulses.
Compare the role each of the following hormones has in the digestion of food: gastrin, secretin, and cholecystokinin (CCK, also known as pancreozymins).
Gastrin increases the release of gastric juices when the stomach is distended by food. Secretin causes the pancreas to send bicarbonate to the small intestine to reduce the acidic content of the chyme. Cholecystokinin (CCK) initiates the pancreatic exocrine secretions, acts against gastrin by inhibiting the secretion of gastric hydrochloric acid (HCl), and activates the gallbladder to contract, causing bile to be released into the duodenum.
What is the difference between glycemic index and glycemic load?
Glycemic index only tells how rapidly a type of carbohydrate turns into glucose in the bloodstream. It doesn't take into account the amount of carb in each serving of food.
List other food guides developed for Americans, and compare these with MyPlate. What are the similarities and differences?
Health Eating Plate appears similar to MyPlate but provides more information about which foods to choose on a daily basis and includes healthy oils and water, instead of a dairy-based drink. The Power Plate is a vegan dietary pattern centered on plant-based intake that eliminates animal-derived foods and nutrients. The Mediterranean, Latin American, and African Heritage diet pyramids show foods that are culturally appropriate, rather than a simple color-coded plate. These food guides differ in the number of animal foods and legumes, and the variety of fruits, vegetables, seeds and nuts recommended, but are similar in promoting higher consumption of fruits and vegetables; they are illustrated in a pyramid format instead of using proportions of food types on a plate.
What are the health effects of sugar consumption?
Health concerns regarding sugar consumption include nutrient displacement (because foods that are more nutrient dense are not being eaten), promotion of dental caries, and related issues of development of obesity from consuming too many calories, and increased difficulty regulating blood sugar in persons with type 2 diabetes mellitus
Which gastrointestinal (GI) tract health problems are affected by lifestyle behaviors?
Heartburn, intestinal gas, and constipation are most often caused by lifestyle behaviors, although other reasons, such as drug side effects, certain disease states, or chemotherapy, may cause a person to develop these problems.
Describe the purpose and application of Healthy People 2020.
Identify health-improvement priorities, and increase public awareness and understanding of determinants of health/disease/disability. Provide measurable objectives and goals that are applicable at the national, state, and local levels. Engage in multiple sectors to take action and strengthen policies and improve practices based on evidence and knowledge. Identify critical research, evaluation, and data-collection needs.
Describe protein digestion and absorption.
In the mouth, mechanical digestion breaks food into smaller pieces and mixes it with saliva. In the stomach, the mucosa secretes pepsinogen, which is activated to pepsin via hydrochloric acid (HCl). Pepsin and HCl break proteins into smaller polypeptides. In the small intestine, pancreatic and intestinal proteases continue hydrolysis, breaking polypeptides into dipeptides and amino acids. In addition, the pancreatic enzymes trypsin, chymotrypsin, and carboxypeptidase assist in hydrolysis, breaking peptides into amino acids. Absorption of amino acids through the intestinal walls occurs via competitive active transport, which requires vitamin B6 as a carrier. Because amino acids are water soluble, they easily pass into the bloodstream.
Summarize fat digestion.
In the mouth, mechanical digestion breaks food into smaller pieces. In the stomach, chemical digestion by enzymes hydrolyzes fatty acids, and peristalsis continues. In the small intestine, chemical digestion continues as cholecystokinin (CCK) is released in response to fats entering the duodenum. CCK causes the release of bile, which emulsifies fats. The combination of chemical and mechanical digestion exposes the fats' surface area to pancreatic lipase, which breaks triglycerides into glycerol, monoglycerides, and fatty acids. Fat is absorbed in the small intestine. In the large intestine, some fats are partially digested, but the rest pass through unchanged into feces.
Discuss the subgroups of Americans who are at risk for vitamin deficiencies.
Include pregnant women, older adults, those in poverty, chronic alcohol and drug users, and individuals with long-term chronic disorders such as cancer acquired immunodeficiency syndrome
Learning and adapting to the environment, which require a well-functioning central nervous system
Intellectual Health
What is ketosis, and what causes it?
Ketosis is the accumulation of ketone bodies in the blood. Ketone bodies are formed when fat is broken down quickly because of a lack of carbohydrates for energy. The liver cells form intermediate products from the partial oxidation of fatty acids, called ketone bodies.
What are the two major storage sites for glycogen in the body?
Liver and skeletal muscles
Define locus of control and how it relates to food choices.
Locus of control is the perception of one's ability to control life events and experiences. It relates to food choices because if you have an internal locus of control, you believe that you influence things that you come into contact with you can guide your own life events. That means that you may make a basic plan of the types of nutritional foods that you purchase while shopping. External locus of control would be going to the store with a list and but are easily swayed by in store promotions, coupons, and colorful packaging. External locus are more often buy more than needed because it looked good.
Are daily percentage energy intake values for the macronutrients fat, carbohydrate, and protein.
Macronutrient Distribution Ranges (AMDRs)
Is a condition resulting from an imbalancednutrient or energy intake.
Matnutrition
Summarize carbohydrate digestion. List the enzymes involved.
Mechanical and chemical digestion begins in the mouth; amylase breaks down starch into dextrin and maltose in the mouth. Stomach acid and enzymes halt amylase action. Intestinal enzymes and pancreatic amylase continue the breakdown of simple carbohydrates. Specific enzymes for disaccharide hydrolysis include maltase on maltose, lactase on lactose, and sucrase on sucrose. Most fiber continues through the GI tract to the large intestine, where some is digested by bacteria, and the rest is excreted.
What is the role of nutrition in relation to the holistic view of health described in the text?
Nutrition is integral in each of the six dimensions of health. What we eat affects the ability of our bodies to maintain and repair cells, to think and discern, to react to situations-appropriately, to interact with others effectively, to grow spiritually, and to adapt to external factors. Each of the six dimensions is interconnected, and all constitute a complete assessment of health. Nutrition is the cornerstone of each health dimension.
Discuss the basic premise of MyPlate.
MyPlate is designed to guide consumers through food choices in order to implement the goals of the Dietary Guidelines and the DRIs. MyPlate reminds Americans to eat a diet that meets nutrient needs from foods while limiting dietary components that are often eaten in excess. For example, MyPlate illustrates that half of one's plate at any meal should consist of fruits and vegetables, a recommendation that most Americans are not meeting. This Web-based interactive tool gives personalized guides to the food group servings that meet an individual's needs. The food groups include grains, vegetables, fruits, dairy, and proteins plus dairy. The recommendations represent four themes: variety, proportionality, moderation, and activity.
Refers to feeling as if one is powerless, with little control over circumstances.
Negative Self-Efficacy
What element is found in protein that is not present in other nutrients?
Nitrogen
How can nitrogen-balance studies be used to determine protein requirements?
Nitrogen is the primary and unique component of protein. Nitrogen balance is determined bya comparison between the amount of nitrogen entering the body through food consumption and the amount of nitrogen exiting the body through the feces and urine. If the amount of nitrogen consumed in food equals the amount excreted, a person is in nitrogen balance.
Do minerals provide energy? Why or why not?
No - they are inorganic and are not metabolized by the human body do not contain kcals
Nutrients that can be made in sufficient quantities in the body to meet the body's requirements and support health
Nonessential Nutrients
Explain the organs and mechanisms used for nutrient absorption.
Nutrient absorption primarily occurs in the small intestine, with a small amount of absorption in the large intestine. Four mechanisms are responsible for the absorption of nutrients. Passive diffusion and osmosis allow the absorption of molecules from an area of high pressure in the large intestine to an area of low pressure in the capillaries. Facilitated diffusion occurs when nutrient molecules need support from specific proteins to pass through the cell membrane. Energy-dependent active transport is required when fluid pressures act against uptake; consequently, a pumping mechanism that uses energy becomes activated with the support of a special protein carrier. Engulfing pinocytosis occurs when a substance touches the villi membrane. The villi encircle the substance, allowing it to pass through to the circulatory system.
Is consumption of too many nutrients and too much energy compared with DRI values.
Overnutrition
How are blood calcium levels regulated?
Parathyroid hormone (PTH) and calcitriol increase blood calcium levels, calcitonin lowers blood calcium levels Via calcium homeostasis Parathyroid hormone: responds to low Ca levels Calcitriol: increases Ca levels Calcitonin: lowers both Ca and Phosphate in blood; responds to high Ca levels
Describe the structures and functions of phospholipids and sterols.
Phospholipids contain two fatty acids with a phosphate group attached to a backbone of glycerol. They act as fat emulsifiers and are a component of cell walls. Because they are manufactured by the body, phospholipids are not essential nutrients. Sterols consist of carbon rings with side chains of carbon, hydrogen, and oxygen. Functions include being part of complex regulatory compounds and a constituent of bile, vitamin D, sex hormones and other hormones, and cells in the brain and nerve tissues. Cholesterol in particular is a vital part of all cell membranes and nerve tissues, and serves as a building block for hormones. As with phospholipids, sterols are not essential nutrients because they are manufactured by the body.
Or appropriate body functioning, immunity to disease, and meeting daily energy and nutrient requirements
Physical Health
Name the nine trace minerals, and describe one function of each.
Pneumonic for the trace minerals: Connie Chen Fed Ira Italian Messy Melty Saucy Ziti · Iron: responsible for distributing O2 throughout body; assists enzymes with O2 use by all cells · Zinc: assists insulin function and affects growth process, taste and smell ability, healing process, immune system, CHO metabolism · Iodine: part of thyroxin hormone which is involved in regulating growth and development, basal metabolic rate, and body temperature · Fluoride: increases resistance to tooth decay; part of tooth formation and skeletal health · Selenium: part of enzyme that acts as antioxidant ; work with Vitamin E to prevent cell and lipid membrane damage from oxidizing substances · Copper: coenzyme involving antioxidant reactions and energy metabolism, a component of wound healing, constituent of nerve fiber protection, required element for iron use · Chromium: role in CHO metabolism as a constituent of glucose tolerance factor that facilitates the reaction of insulin · Manganese: a component of enzymes involved in metabolic reactions
Means believing that personal behaviors can be changed and one has control over one's life.
Positive Self-Efficacy
Is the level of nutrient intake sufficient to meet the needs of almost all healthy individuals of a life-stage and gender group.
Recommended Dietary Allowances (RDAs)
Describe the process of grain refining. List foods that contain mostly refined grains and foods that contain mostly unrefined grains.
Refined grains have been milled, a process that removes the bran and germ. Milling is done to give grains a finer texture and improve their shelf life, but it also removes dietary fiber, iron, and many B vitamins. Most refined grains are enriched. This means that certain B vitamins (thiamin, riboflavin, niacin, folic acid) and iron are added back after processing. Fiber is not added back to enriched grains Examples: Cornbread Corn Tortillas Couscous Crackers Flour tortillas Noodles Pitas White bread White rice
Is our perception of our ability to have power over our lives and behaviors.
Self-Efficacy
Consider foods that contain the nutrients of which Americans need more (e.g., vitamin D, calcium, potassium, dietary fiber), along with foods that contain the nutrients Americans eat in excess (e.g., solid fats, added sugars, refined grains, sodium and saturated fats). How do the Dietary Guidelines for Americans address these issues?
The Dietary Guidelines for Americans (Box 2.1, page 20) address modifications that willassist Americans to practice a health-promoting nutrient consumption: follow a healthyeating pattern across the life span; focus on variety, nutrient density, and amount; limitcalories from added sugars and saturated fats, and reduce sodium intake; shift to healthierfood and beverage choices; support healthy eating patterns for all.
What is the amino acid pool?
The amino acid pool is a collection of amino acids that is constantly resupplied with essentialamino acids (from the diet) and nonessential amino acids (synthesized in the liver). It allows the cell to build proteins easily.
Health
The combination of physical, mental/emotional, and social well-being, it is dynamic and subject to change
What are the criteria for determining whether newly published nutrition information and recommendations should be taught to patients?
The criteria that help evaluate whether recommendations are valid and should be implemented include the following: (1) considering the source of the nutrition advice (2) evaluating the basis of the recommendations (3) estimating the ease of application.
What is the distinguishing characteristic between saturated, monounsaturated, and polyunsaturated fatty acids?
The distinguishing characteristic is the number of unsaturated double bonds. Saturated fatty acids have no double bonds, monounsaturated fats have one, and polyunsaturated fats have two or more.
Describe the elimination process.
The elimination process is the means for removing accumulated waste from the body.Elimination includes undigested substances such as fibers and fats that have combined withminerals, water, bacteria, and mucus. When the accumulation distends the rectum, the reflexto defecate (expel feces from the body) occurs.
List the functions of protein in the body.
The functions of protein include the following: (1) Acts as a vital contributor to growth andmaintenance; tissue, muscles, and bone depend on protein structures. (2) Composes enzymes, some hormones, and blood-clotting factors (3) Acts as a component of the immune system. Antibodies (proteins) defend the body from foreign viruses and bacteria. (4) Maintains fluid and electrolyte balance between intracellular, extracellular, and interstitial compartments. (5)Preserves acid-base balance through buffering. (6) Supports the transportation of nutrients. The proteins act as pumps, moving nutrients in and out of cells.
Describe the functions of the primary organs used in digestion.
The functions of the primary organs are as follows: The mouth is the site of both mechanical digestion, during which food is broken down into smaller pieces, and the beginning of the chemical digestion of starch occurs. Through the process of peristalsis, the esophagus moves the food into the stomach. The strong muscle action of the stomach further breaks down chyme, mixing it with gastric juices, some of which lower pH, which stimulates enzymatic action. The small intestine completes digestion. Its structures of villi and microvilli are the sites of most absorption of nutrients and water. In the large intestine, final absorption of small amounts of water, ions, and some vitamins occur, but the primary function of this organ is to form and store feces.
Are simple sugars composed of one molecule. These include glucose (blood sugar), fructose (fruits and honey), and galactose (single sugar in very small amounts in several foods)
The two classifications of carbohydrates are simple carbohydrates (monosaccharides and disaccharides) and complex carbohydrates (polysaccharides). All carbohydrates are made up of monosaccharides that are linked together. Monosaccharides are single carbohydrate units, and examples include glucose, fructose, and galactose. Disaccharides are two single monosaccharides bound together. Sucrose, maltose, and lactose are disaccharides. Polysaccharides are formed from numerous monosaccharides bound together. Polysaccharides include starch, fiber, and glycogen. Glycogen is a storage form of carbohydrates found only in the liver and muscles of live animals and humans. Human digestive juices cannot break down dietary fiber. Dietary fiber can be divided into soluble and insoluble groups based on whether the fiber dissolves in fluids. Food sources are vegetables and fruits for monosaccharides; vegetables, fruits, and milk for disaccharides; and grains and legumes for polysaccharides.
Describe what organic means when found on a food package.
To be considered organic farms are inspected by government improved inspectors. Organic produce is when there aren't any pesticides, synthetic fertilizers, bio engineering, or radiation used when growing the produce. Farmers that grow organic food uses renewable resources and soil and water conservation to improve the environment. Meat and eggs etc. are organic when no antibiotics or hormones are used in rearing the animal. Organic means that food is certified as fulfilling the USDA organic standards for farming and rearing of animals, not how the ingredients have been processed during manufacturing. Organic foods can show the United States Department of Agriculture (USDA) organic seal when they contain 95% or more of organic ingredients. The listing "100% Organic" can also include or not include the USDA seal. "Made with organic ingredients" can be listed on a food product when at least 70% of the ingredients are organic. When less than 70% of the ingredients are organic, each organic ingredient can be listed as "organic" in the ingredient listing.
Describe how a patient could be counseled to decrease fat consumption over time rather than all at once.
To decrease fat intake over time, these steps can be followed: (1) Record all food and beverages consumed for 1 week. At the end of the week, assess which foods are likely to be high in fat. Note which high-fat foods are eaten on a regular basis. (2) The following week, choose one of these foods and either replace it with a lower-fat option or eat it less often. (3) The next week, do the same with another high-fat food. Continue to follow this pattern until fat intake is between 25% and 30% of the total kcal intake.
Differentiate between essential and nonessential amino acids.
To form all necessary proteins, a total of 20 amino acids are required by plants and animals.The liver can create 11 of the amino acids if the components of carbon, hydrogen, oxygen, and nitrogen are available; these amino acids are nonessential amino acids (NEAAs). The other 9 are essential amino acids and must be consumed through dietary intake.
How do fats aid in food preservation? Discuss the roles of hydrogenation and antioxidants.
Unsaturated fats in foods are more easily oxidized than saturated fats and can become rancid more quickly, which leads to decreased shelf life. Rancidity of fats changes the flavor of the food product and produces bad odors, and may cause illness. To increase shelf life, the process of hydrogenation became popular. By adding hydrogen to unsaturated fats, they become more stable and are less likely to become rancid. However, hydrogenation results in the formation of trans fatty acids, which have adverse effects on the heart, leading to an increased risk of developing cardiovascular disease. Antioxidants also reduce oxidation and, therefore, rancidity in foods containing fat. Natural forms of antioxidants include vitamins E (tocopherol) and C (ascorbic acid). Synthetic forms include butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT).
Is the level of nutrient intake that should not be exceeded to prevent adverse health risks.
Upper Intake Levels (ULs)
Explain the functions of very low-density lipoprotein cholesterol (VLDL), low-density lipoprotein cholesterol (LDL), and high-density lipoprotein cholesterol (HDL) and their relationships to the development of plaque formation.
Very low-density lipoproteins (VLDLs) are the first to leave the liver and contain large quantities of fats and lipid components. As the lipids circulate within the blood, fats are deposited for use by the body's cells. As the density of the lipoproteins changes, they become low-density lipoproteins (LDLs). LDLs carry cholesterol throughout the body to tissue cells, but may also deposit cholesterol along the arterial walls as they circulate in the bloodstream. These deposits can lead to the buildup of plaques and atherosclerosis. High-density lipoproteins (HDLs) are formed within cells; HDLs remove cholesterol from the cells for disposal by the liver, and thus are considered "good cholesterol."
Which vitamin enhances the absorption of iron?
Vitamin C
What are some of the benefits of vegetarianism? What are some of the drawbacks?
Well-planned vegetarian dietary patterns can result in health benefits that are similar to those of a low-fat, high-fiber diet, including reduced risks for obesity, cardiovascular disease, type 2 diabetes mellitus, hypertension, gastrointestinal disorders, and some cancers. Vegetarianism also supports protection of environmental resources and recognition of the ethical treatment of animals. However, a vegan dietary pattern may be deficient in vitamins D and B12 and calcium, iron, and zinc, as well as omega-3 fatty acids. Supplementation is usually needed for vegan diets.
Describe the difference between primary and secondary vitamin deficiency.
· A primary vitamin deficiency occurs when the vitamin is not consumed in sufficient amounts to meet physiologic needs · A secondary vitamin deficiency develops when absorption is impaired, or excess excretion occurs, limiting bioavailability.
What are the advantages and disadvantages of using alternative sweeteners?
· Advantages: no calories · Disadvantages: laxative effect and cause diarrhea, bloating, and intestinal gas and can raise blood sugar levels for a diabetic
Name several factors that favor calcium absorption.
· Based on physiologic need (i.e. growth, pregnancy), lactose, sufficient vitamin D, acidity of digestive mass · Acidity of digestive mass · Body's need for higher amounts · Lactose · Sufficient vitamin D
Name the main deficiency diseases associated with inadequate intake of the following water-soluble vitamins: thiamin, riboflavin, niacin, B6, folate, B12, and vitamin C.
· Beriberi and Wernicke-Korsakoff syndrome are associated with the inadequate intake of thiamin · Ariboflavinosis is associated with riboflavin deficiency · Pellagra is associated with niacin deficiency · Dermatitis is associated with vitamin B6 deficiency · Megaloblastic anemia is associated with folate deficiency · Pernicious anemia and central nervous system (CNS) damage is associated with vitamin B12 deficiency · Scurvy is associated with the inadequate intake of vitamin C
Merge Tables 7.3 and 7.6 to include both water and fat-soluble vitamins. List the alternative names, primary functions, and food sources for each vitamin.
· Complex B vitamins from grains, meats, dairy, choline from milk, eggs, peanuts · Vitamin C from fruits and vegetables · Vitamin A from orange vegetables and fruits · Vitamin C from citrus and cabbage · Vitamin E from oils and nuts, selenium from meat, fish and grains
List two distinguishing characteristics of water-soluble and fat-soluble vitamins.
· Fat-soluble vitamins are potentially toxic when consumed in large amounts because they are stored in the body. follow the absorption route of fats through the lymphatic system, and bile. · Water-soluble vitamins are absorbed through the small intestine and pass into the bloodstream, whereas fat-soluble vitamins
Name three life cycle stages that have an increased risk for anemia.
· Infants/children · Women of childbearing age · Pregnant women
List at least three risk factors for osteoporosis.
· Lack of exposure to sunshine · A diet low in calcium and vitamin D · Cigarette smoking · Consumption of alcohol and/or caffeine · Lack of weight-bearing exercise.
What is an electrolyte? Which minerals are considered nutritional electrolytes?
· Minerals circulating in blood and other body fluids that carry electrical charge · Minerals that carry ions when dissolved in water- Primary extracellular ones: Na+ (cation) and Cl- (anion)- Primary intracellular: K+ (cation) Sodium, Potassium, and Chloride
What are the six dimensions of health?
· Physical · Intellectual · Emotional · Social · Spiritual · Environmental
How are Dietary Reference Intakes (DRIs) determined?
· The current set of nutrient standards, Dietary Reference Intakes (DRIs) combines the classic concerns of deficiency diseases that were the original focus of nutrient recommendations with the contemporary interest of reducing the risk of chronic diet-related diseases such as coronary artery disease, cancer, and osteoporosis.
Identify the nutrient categories and its functions.
· Vitamins: To enable chemical reactions to occur in the body. They help release the energy trapped in carbohydrates, lipids and proteins. · Minerals: Play a role in the nervous system functioning, water balance and structural systems · Carbohydrates: Provide major source of calories or energies for the body. (4 KCAL/GRAMS on average). · Fats: Help regulate blood pressure and play role in the synthesis and repair of vital cell parts. · Proteins: Maintain body tissues; provide calories for the body; and important for enzymes to increase rate of chemical bodily reactions. · Water: Acts as a solvent and lubricant to transport nutrients and waste, and a temperature regulator
What populations may need supplementation with folate, B12, and vitamin D?
· Women of childbearing age · Older adults may need B12 and vitamin D supplementation · Vegan individuals may need B12 supplementation.
Name the deficiency diseases or symptoms associated with inadequate intake of the fat-soluble vitamins A, D, E, and K.
· Xerophthalmia, night blindness, and keratomalacia are associated with the inadequate intake of vitamin A · Rickets and osteomalacia are associated with vitamin D · Vitamin E deficiencies are rare and only seen in very particular populations · And the inhibition of blood coagulation is associated with vitamin K.
List several nondairy sources of calcium.
· leafy greens · small fish w/ small bones · orange juice (fortified) · legumes · tofu · beans · fortified bread · fortified juice · chicken cacciatore · tofu
