Nutrition Test 1

3.2 Identify each of the dietary standards included in the Dietary Reference Intakes (DRIs).

EAR: Estimated Average Requirement RDA: Recommended Daily Allowance EER: Estimated Energy Requirement AMDR: Acceptable Macronutrient Distribution Range UL: Upper Level AI: Adequate Intake

3.2 Explain the differences between Estimated Average Requirement (EAR), Recommended Daily Allowance (RDA), Adequate Intake (AI), and Upper Level (UL).

EAR: the amount of the nutrient that meets the needs of 50% of healthy people who are in a particular life-stage/sex group RDA: standards for recommended daily intakes of several nutrients. AI: nutrient intake goals in planning diets. UL: the highest average amount of a nutrient that is unlikely to harm most people when the amount is consumed daily

5.8 Describe the role of fiber in preventing certain chronic diseases.

Eating fiber-rich foods may reduce the risk of obesity, type 2 diabetes, cardiovascular disease, and certain intestinal tract disorders.

2. 1 Explain how Joseph Goldberger developed a hypothesis for the cause of pellagra.

In the early 1900s, Dr. Joseph Goldberger developed a dietary hypothesis for the cause of pellagra. Goldberger tested his hypotheses and determined that poor diet was the cause of the disease. The scientific community eventually accepted the notion that dietary deficiencies caused illnesses that could be deadly.

4.5 Describe the functions of the digestive system's accessory organs.

In the small intestine, enzymes of the pancreas and those in the brush border of microvilli complete the process of digestion. Bile is made in the liver, stored in the gallbladder, and secreted into the duodenum, especially when fat enters the small intestine.

5.6 Compare the actions of insulin and glucagon.

Insulin allows glucose to enter cells, where it is metabolized for energy. Insulin also stimulates glycogen production. Glucagon stimulates the liver to break down glycogen into glucose molecules and release them into the bloodstream.

4.1 Identify the location, anatomical name, and function of each sphincter involved in the digestive system.

Intestinal sphincters are thickened regions of circular muscle that function like valves to control the flow of contents at various points in the GI tract Upper and Lower Esophegeal Sphincters

5.6 Explain ketone body formation.

Ketosis occurs when cells have an inadequate supply of glucose to metabolize for energy and they begin to break down considerable amounts of fat as an alternative fuel source.

5.8 Describe metabolic syndrome and list major signs of the condition.

Large waist, elevated blood pressure, high fasting blood glu, etc.

4.1 Describe the distinct layers of the gastrointestinal tract wall.

Longitudinal Muscle, Circular Muscle, Oblique Muscle, Mucosa, Lumen

2.2 Describe the typical steps that scientists generally use to investigate whether a disease has a nutrition-related cause.

Make observations Form Hypothesis Review related literature Studies/tests collect data Analyze and draw conclusion Share results w/ peers Conduct more research and confirm

5.8 Explain what causes lactose intolerance, and list strategies to avoid its symptoms.

Many adults are lactose intolerant because they do not produce enough lactase. People with lactose intolerance can often consume small amounts of yogurt and hard cheeses without experiencing intestinal discomfort. Enzyme pills, lactase-treated milk and milk products, and lactose-free products are also available.

4.1 Explain the differences between chemical and mechanical digestion.

Mechanical digestion refers to physical treatments that food undergoes while it is in the intestinal tract, such as being chewed into smaller pieces and mixed with various secretions Chemical digestion is the breakdown of large nutrient molecules in food into smaller components, primarily by the action of stomach acid and various enzymes.

4.2 Describe the mechanical and chemical digestion that occurs in the mouth.

Mechanical: Salivary glands moisten food Chemical: Lysosomes destroy bacteria

3.7 Compare and contrast dietary and lifestyle recommendations of MyPlate and the Latin American, Mediterranean, and Asian Diet Pyramids.

Mexican: corn, beans, chili peppers, avocados, papayas, and pineapples. Southern European: Grains, fruits, and vegetables, particularly beans and potatoes. Red meat is rarely eaten. seafood and poultry, and wine. Asian: large amounts of vegetables, rice, or noodles w/ small amounts of meat, fish, or shellfish. Flavorful sauces and seasonings made from plants, such as soy sauce, rice wine, ginger root, garlic, scallions, peppers, and sesame seeds. .

4.5 Discuss the functions of intestinal villi.

Microvilli contain "brush border enzymes" that participate in the digestion of protein and carbohydrates. Absorption of nutrients from chyme and take to blood/lymph vessels

3.5 Explain how to use MyPlate to develop nutritionally adequate daily menus for healthy adults and children.

MyPlate is an online, interactive food intake and physical activity guide that is based on the Dietary Guidelines. The food guidance system provides individualized calorie and food group recommendations.

4.3 Explain what happens when someone is choking on food and demonstrate the first aid techniques employed to save the person's life.

"Abdominal thrusts" (also called the Heimlich maneuver)

2.4 Describe the roles that registered dietitians play as members of the health care team.

"a food and nutrition expert.

1.3 Distinguish between calorie and kilocalorie.

A Calorie(or kcal) is the heat energy needed to raise the temperature of 1 liter of water 1o Celsius (C). 1Calorie (kcal) = 1000cal

4.6 Identify the sections of the large intestine.

Cecum, ascending colon, transverse colon, descending colon, sigmoid colon, rectum, anus (Produces vitamin K, folate, B6, B12, biotin, gas)

2.2 Distinguish between correlation and causation in regard to interpreting the results of scientific studies.

Correlation: Relationship between variables Causation: Whether a specific practice is cause for an effect

4.4 List the components of gastric juice.

Gastric juice contains mucus, HCl, intrinsic factor, and enzymes, such as pepsinogen.

5.4 Describe carbohydrate consumption patterns in the United States.

average American's (over 2 years of age) intake of macronutrients and alcohol as percentages of total kcal (2070 kcal) on one day

1.2 Identify rich food sources of phytochemicals.

coffee, oranges, lemons, fruits/veggies, cocoa, wine, garlic, etc.

3.3 List the major USDA food groups and identify foods that are typically classified in each group.

grains, dairy, fruits, vegetables, and protein-rich foods. Some dietary guides also include a group for oils. Empty-calorie foods or beverages contribute added sugars, solid fats, and alcohol to diets.

1.6 Explain energy density and provide examples of energy-dense food choices.

is the amount of energy a food (kcal) provides per given weight (grams) of the food -Eat 100 strawberries to get as much energy as 1 donut

1.6 Describe a dietary supplement according to the Dietary Supplement and Health Education Act of 1994.

multivitamin/mineral (MVM) products. fish oil, glucosamine, echinacea, and flaxseed oil and pills.

1.4 Describe lifestyle factors that contribute to the leading causes of death in the United States.

not enough exercise, poor diet, smoking/drinking/etc.

2.3 List characteristics of reliable sources of nutrition information.

peer-reviewed scientific research full text .org/.gov./.edu

5.7 Explain how hypoglycemia can occur.

that occurs when the blood glucose level is too low to provide enough energy for cells. (Too much carbs so insulin released too much insulin)

4.3 Describe the action of swallowing and what it accomplishes.

(a) While chewing, the epiglottis does not cover the larynx. (b) When swallowing, the epiglottis prevents the bolus from entering the larynx and trachea. (c) After swallowing, the epiglottis returns to its usual position and allows air to enter the larynx and trachea.

4.6 Describe the role of the large intestine in nutrient absorption and waste elimination.

A minor amount of additional absorption, primarily some water and minerals, takes place in the large intestine, because its mucosa has no villi. Any remaining undigested material, some water, and intestinal bacteria eventually exit the body as feces.

pH levels

Acidic (lower than 7) lemons/wine/coke/tomato/banana/coffee/milk Basic (higher than 7) egg/basking soda/salt lake/oven cleaner/

3.2 Discuss how the Dietary Reference Intake standards are used to evaluate diets and plan menus.

DRIs can be used for planning nutritious diets for groups of people and evaluating the nutritional adequacy of a population's diet. RDAs and AIs are often used to evaluate an individual's dietary practices.

5.7 Identify signs and symptoms of diabetes mellitus.

Diabetes mellitus ("diabetes") is characterized by elevated blood glucose levels. Poorly treated diabetes can result in cardiovascular disease, kidney failure, blindness, and lower limb amputations.

4.5 Identify the three primary digestive sections of the small intestine.

Duodenum Jejunum Ilium

3.3 Explain the difference between enrichment and fortification.

Enrichment is the addition of specific amounts of iron and the B vitamins Fortification is the addition of nutrients to any food, such as adding calcium to orange juice, vitamins A and D to milk, and numerous vitamins and minerals to ready-to-eat breakfast cereals.

3.4 List and describe the key guidelines of the 2015-2020 Dietary Guidelines for Americans.

Follow a healthy eating pattern across the lifespan Focus on variety, nutrient density, and amount Limit calories from added sugars and saturated fats and reduce sodium intake Shift to healthier food and beverage choices Support healthy eating patterns for all

4.8 Describe how gastrin, secretin, and cholecystokinin (CCK) regulate digestion. (all hormones!)

Gastrin stimulates release of HCl and pepsinogen, and stimulates stomach and small intestinal motility. Secretin stimulates the release of bicarbonate-rich pancreatic juice. Cholecystokinin slows stomach motility and stimulates the release of bile from the gallbladder and release of pancreatic enzymes.

5.5 Identify the part of the digestive tract in which carbohydrate absorption occurs and the organ in which carbohydrate breakdown is completed.

Glucose, fructose, and galactose are absorbed by the small intestine and travel through the hepatic portal vein to the liver.

5.8 Explain the relationship between carbohydrates and obesity.

Grains are used to make breads, cereal, and pasta, foods that may have a negative effect on health when consumed in excess. Choose whole grains when possible.

5.2Identify nutritive sweeteners that are often added to foods and beverages.

Honey, white granulated sugar, maple syrup, high fructose corn syrup, brown sugar, molasses

5.5 Explain how fiber affects bacterial growth in the colon.

Humans cannot digest dietary fiber.

5.7 Discuss treatment options for diabetes.

Medications, diet, and physical activity are important in the management of diabetes. People with type 1 diabetes require insulin through either multiple daily injections or insulin pumps. Type 2 diabetes can often be managed through diet and physical activity but may also require medications to improve insulin sensitivity.

4.4 Identify the types of cells in gastric glands and what each secretes.

Mucous: Mucus (protects stomach from acid damage) Parietal: HCl Chief: Pepsinogen G-cell: Gastrin (hormone)

4.7 Describe the role of prebiotics and probiotics in human health, and provide an example of each.

Probiotics are live microorganisms that promote good health. (Lactobacillus/Bifidobacterium) Prebiotics are FOOD components that beneficial bacteria in the large intestine use for fuel.

5.5 List the sequence of carbohydrate digestion, beginning with the mouth.

Salivary amylase initiates starch digestion in the mouth. Starch digestion halts in the stomach before resuming in the small intestine through the activity of pancreatic amylase. Maltase, sucrase, and lactase complete carbohydrate digestion.

5.2 Describe the three most important dietary monosaccharides and disaccharides.

The three most important dietary monosaccharides are glucose, fructose, and galactose. Malactose (glu+glu) Sucrose (glu+fru) Lactose (glu+gala)

4.3 Identify the two esophageal sphincters and their functions.

The upper esophageal sphincter (UES) opens when a bolus is swallowed, allowing the mass of food to enter the esophagus. The lower esophageal sphincter (LES), also known as the gastroesophageal sphincter or cardiac sphincter, is located at the bottom of the esophagus and controls flow both in and out of the stomach.

3.4 Apply the Dietary Guidelines when planning healthful diets.

*Replace bad foods with healthy foods*

3.6 List the components of the Nutrition Facts panel, and explain how to use them.

...

3.3 Provide examples of USDA standard serving sizes ("equivalents") of representative foods from each food group.

1 regular slice bread or a small tortilla (6-in diameter) 1 cup milk calcium-fortified soy milk (soy beverage) 1 egg 1 small apple 2 cups leafy greens 1 Tbsp vegetable oil

1.6 Discuss the importance of the six key nutrition concepts to the study of nutrition.

1. Most foods are mixtures of nutrients. 2. Variety, moderation, and balance can help ensure a diet's nutritional adequacy. 3. Food is the best source of nutrients. 4. Foods and the nutrients they contain are not cure-alls. 5. Malnutrition includes overnutrition as well as undernutrition. 6. Nutrition is a dynamic science.

2.4 Discuss steps a person must take to become a registered dietitian nutritionist.

A registered dietitian (RD) or a registered dietitian nutritionist (RDN) is a food and nutrition expert who has graduated from accredited degree programs in nutrition and dietetics, completed a supervised practice program, and passed a comprehensive national exam.

3.1 Explain why a person's diet should supply recommended amounts of nutrients.

A requirement is the smallest amount of a nutrient that maintains a defined level of health. Needs to consume enough of those nutrients to maintain optimal storage levels.

4.2 Identify and explain the effects of smell and taste disorders in humans.

Anosmia: is the complete inability to detect odors. Hypogeusia: the diminished ability to taste, and ageusia, the total loss of taste, affect approximately

2.2 Discuss the importance of peer review.

Before articles are accepted for publication, they undergo peer review. Scientists generally do not accept a hypothesis or the results of a study until they are supported by considerable research evidence.

1.5 Identify factors that influence a person's usual food selections.

Biological, physiological, cognitive, psychological, and environmental factors

1.5 Discuss the influence that biological, physiological, cognitive, and psychological factors can have on a person's food choices.

Biological/Physiological (aging, sensory) Psychological/Cognitive (emotion, stress)

1.6 Compare an empty-calorie food to a nutrient-dense food.

Broccoli, leafy greens, fat-free milk, oranges, lean meats, and whole-grain cereals are examples of nutrient-dense foods.

5.1 Explain why plant foods are sources of carbohydrates.

Carbohydrates are an important source of energy for the body. Plants use carbon dioxide, water, and the sun's energy to make carbohydrates. Human cells break down the bonds in carbohydrates, releasing energy for cellular work.

2.2 Describe and provide examples of a case-control study and a cohort study.

Case-Control: People w/ health conditions are compared to those without Cohort: Collect and analyze info over long period of time

2.1 Explain why it can be difficult for a novel hypothesis to be accepted by the scientific community.

Health experts often refrain from making quick judgments about a novel nutrition hypothesis until it undergoes repeated testing. Thus, it often takes many years before a scientific discovery becomes widely accepted by other experts in the nutrition field.

5.4 List strategies to reduce a person's intake of refined carbohydrates.

Healthy Americans should consume diets that furnish 45 to 65% of energy from carbohydrates, primarily complex carbohydrates. Intake of added sugars should be limited to less than 10% of total calories.

1.4 Identify the leading causes of death in the United States.

Heart disease and cancer are the two leading causes of death for all Americans. Such chronic diseases are complex conditions that have multiple risk factors.

3.1 Discuss why nutrient needs vary among individuals.

Numerous factors, including age and sex, influence an individual's nutrient needs.

1.2 Categorize nutrients based on whether they are essential, and their designation as a micronutrient or macronutrient.

Organic: Carbohydrates, fats, proteins, vitamins Inorganic: minerals and water Macronutrients: Carbohydrates, fats, proteins Micronutrients: vitamins, minerals

4.3 Identify the muscular activity that propels a mass of food through the esophagus.

Peristaisis

2.3 List features of unreliable sources of nutrition information.

Testimonials and anecdotes The media and the Internet are often unreliable sources of nutrition information.

5.8 Discuss ways in which people may avoid tooth decay (dental caries).

Tooth decay is the only health problem that is clearly associated with eating carbohydrates. Simple sugars...bacteria metabolize carbs, produce acid that damages tooth

5.7 Describe type 1, type 2, and gestational diabetes.

Type 1 diabetes is an autoimmune disease that results from the lack of insulin production by the pancreas. In Type 2 diabetes, beta cells of the pancreas usually produce insulin, but cells are insulin resistant. Type 2 is the more common form of the disease. People who are sedentary, are overweight, eat Western diets, and have a close relative with type 2 diabetes are at risk of developing type 2 diabetes. Gestational diabetes develops during pregnancy. If untreated, this form of diabetes can be dangerous to both mother and fetus.

4.7 Discuss the importance of bacteria in the digestive tract.

Under normal conditions, the bacteria of the large intestine maintain a balance with each other that is beneficial for their human host.

1.3 Estimate the amount of energy (kcal) in a serving of food based on the grams of carbohydrate, protein, fat, and alcohol present

Carbohydrate/Protein gram = 4 kcal Fat gram= 9 kcal. Alcohol gram= 7 kcal.

1.4 Identify nutrition-related objectives of Healthy People 2020.

1. Reduce the proportion of adults who are obese. 2. Increase the contribution of fruits to the diets of the population aged 2 years and older. 3. Increase the contribution of whole grains to the diets of the population aged 2 years and older. 4. Reduce consumption of calories from solid fats and added sugars.

1.1 Describe Americans' current food-buying practices and how they compare to dietary recommendations.

Americans do not purchase recommended amounts of fruits, vegetables, whole grains, fish, and low-fat dairy products. Tend to buy red meats; candies; cheese; sugary beverages and refined grain products

1.2 Identify the key features of an essential nutrient.

An essential nutrient must be supplied by food, because the body does not synthesize the nutrient or make enough to meet its needs. -Water is the most essential nutrient, because the body can survive for only a few days without it.

5.2 List FDA-approved non-nutritive sweeteners.

Aspartame, Saccharin, Neotame, Sucrolose, Stevia, Erythritol

1.5 Discuss ways that food marketing efforts can influence an individual's food selections.

Attractive displays at the ends of aisles, the positioning of products on shelves, and even the flooring material are intentionally designed to stimulate the senses, direct shoppers to more profitable items, and increase sales.

1.2 List the six classes of nutrients, and identify major roles of each class of nutrient in the body.

Carbohydrates (energy, blood glu, eliminate solid waste) Lipids (energy, growth) Proteins (transport, cell development, body processes) Vitamins (immune, protection, cell production) Minerals (fluid, chemical messengers) Water. (fluid, body tem., waste, transport)

4.9 Discuss preventative measures and treatments for constipation, diarrhea, vomiting, heartburn, ulcers, inflammatory bowel syndrome (IBS), and irritable bowel disease (IBD).

Constipation: Diarrhea: Vomiting: Heartburn: Ulcers: IBS: IBD:

4.9 Identify and describe common gastrointestinal health problems.

Constipation: caused by lack of fiber, low water, anxiety/depression Diarrhea: More water secreted into GI tract or less water absorbed by DI tract (bacteria/viral infections) Heartburn: from GERN, passage of acid from stomach into esophagus Peptic Ulcer: Sore in lining of stomach Inflammatory Bowl movement; Inflammation of GI tract Ulcerative Colitis: Ulcers form in mucosa of colon and rectum Crohn's Disease: immune system cells attach normal intestinal cells

3.5 Identify tools people with diabetes can use for diet planning

Counting carbohydrates ("counting carbs") is another meal planning technique that people with diabetes can use to control their blood sugar levels.

5.3 Describe the differences among oligosaccharides, starch, glycogen, and fiber.

Oligosaccharides are complex carbohydrates comprised of three to 10 monosaccharides bonded together. Polysaccharides are complex polysaccharides comprised of more than 10 monosaccharides bonded together. Starch, glycogen, and most forms of dietary fiber are polysaccharides. Fibers are categorized as soluble or insoluble based on their solubility in water. Whole-grain products are rich sources of fiber, particularly insoluble fiber.

2.3 Describe how the Internet can be used to access reliable nutrition information.

Online journals, free access, peer reviewed, full text

4.5 Compare and contrast the ways nutrients may be absorbed.

Simple Diffusion Facilitated Diffusion Active Transport Osmosis Endocytosis

5.1 Identify the two general categories of carbohydrates.

Simple and Complex

5.3 Compare soluble and insoluble fiber.

Soluble types of fiber, such as pectins and gums, dissolve or swell in water. Insoluble forms of fiber, such as cellulose and lignin, generally do not dissolve in water.

2.2 Explain the importance of having controls when performing experiments.

Something to compare to

5.3 Explain why starch is digestible and fiber is nondigestible in humans.

Starch: composed of amylose, a linear chain of glucose (grains) Fiber: complex carbohydrates comprised of monosaccharides connected by bonds that humans cannot digest

3.6 Identify nutrition-related claims the FDA allows on food and dietary supplement labels.

Sugar Sugar free: The product provides less than 0.5 g sugar per serving. Reduced sugar: The food contains at least 25% less sugar per serving than the reference food. Calories Calorie free: The food provides fewer than 5 kcal per serving. Reduced or fewer calories: The food contains at least 25% fewer kcal per serving than the reference food. Fat Fat free: The food provides less than 0.5 g fat per serving. Low fat: The food contains 3 g or less fat per serving. Two percent milk is not "low fat," because it has more than 3 g fat per serving. The term reduced fat can be used to describe 2% milk. Reduced or less fat: The food supplies at least 25% less fat per serving than the reference food. Fiber High fiber: The food contains 5 g or more fiber per serving. Foods that include high-fiber claims on the label must also meet the definition for low fat. Good source of fiber: The food supplies 2.5 to 4.9 g fiber per serving. Meat and poultry products Extra lean: The food provides less than 5 g fat, 2 g saturated fat, and 95 mg cholesterol per serving. Lean: The food contains less than 10 g fat, 4.5 g saturated fat, and 95 mg cholesterol per serving.

3.6 Use the Daily Values to compare nutritional contents of packaged foods.

The Daily Values (DVs) are a practical set of nutrient standards for labeling purposes. The nutrient content in a serving of food is listed on the label as a percentage of the DV (%DV). Not all nutrients have DVs.

3.5 Describe educational resources available at www.choosemyplate.gov.

The Exchange System is a useful tool for estimating the energy, protein, carbohydrate, and fat contents of foods.

1.1 Explain why it is important to study nutrition.

The human body needs nutrients for the growth, maintenance, and repair of cells. Nutrition is the scientific study of nutrients and how the body uses them.

4.4 Describe the kinds of mechanical and chemical digestion that occur in the stomach.

The stomach is a muscular sac that stores and mixes food. The muscular action of the stomach mixes food with gastric juice to form chyme.

3.7 Describe the influence of particular ethnic and religious groups on Americans' food choices.

Traditional ethnic diets are often based on dishes containing small amounts of animal foods and larger amounts of locally grown fruits, vegetables, and unrefined grains. After an immigrant population has assimilated fully, the prevalence of serious chronic diseases often increases among them, partly as a result of adopting unhealthy eating practices.