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Nutrition Final
| Question | Answer |
|---|---|
| Essential Nutrients | Vitamins, minerals, protein, fat, water, and carbs |
| Nutrient Density | Amount of nutrients one gets from calories consumed |
| Energy Density | Amount of energy / calories per weight of food |
| Calculating Kilocalories > 1000 calories = 1 kcal | Mult. g for each nutrient for by kcals per g for that nutrient. Then add together to get total kcal |
| 1 g of carbs = | 4 kcal |
| 1 g of fat = | 9 kcal |
| 1 g of protein = | 4 kcal |
| 1 g of etoh = | 7 kcal |
| How to find % of fat | if a 300 calorie food has 60 calories from fat, you'd divide 60 by 300 then multiply by 100. |
| How to find % of protein | Mult. g of protein on the label x4 divide by calories per serving |
| Energy from fat | Slowest and most energy sufficient form of food. 1 g gives our bodies 9 calories more than double from carbs & proteins |
| Energy from protein | 1 g gives our bodies 4 calories. Not easily used by the body as a fuel source. |
| RDAs > Recommended Dietary Allowances | Average daily intake levels to meet the need of nutritional requirements of healthy persons |
| EARs > Estimated Average Requirement | Nutrient intake value that is estimated to meet the requirement of half the healthy individuals in a group |
| ULs > Tolerable Upper Intake Level | Highest level of daily intake that is likely to pose no risk or adverse health effects to all individuals in general pop |
| %DV > Daily Value | How much a nutrient in a single serving of individual packaged food or dietary supplement contributes to daily diet |
| AL > Adequate Intake | Value based on a observed nutrient intake by a group(s) of healthy people, used when RDA's can't be determined |
| AMDRs > Acceptable Macronutrient Distribution Range | Carbs 55-70% Fat 15-20% Protein 7-20% |
| Dietary Guidlines | Nutrients in relation to food consumed to prevent diseases; Limit calories from added sugars and saturated fats Reduce sodium intake |
| MyPyramid Plan | Personalized approach to eating healthy and physical activity for everyone 2 years and older |
| MyPlate Plan | Shows food group targets, what and how to eat within calorie allowance |
| Function of the Digestive Track | Converts food consumed into simplest forms like glucose (sugars), amino acids (that make up protein), or fatty acids (that make up fats). Brokered down food is absorbed into the bloodstream by the small intestine. |
| Definitions of Labeling Terms -Reduced fat or sugar -Light -Free | -Product has 25% less fat or sugar from the regular brand -Product has 50% less fat or 1/3 less calories from regular brand -As little of the nutrient possible |
| Livers function in the digestive tract | Process nutrients absorbed from the small intestine |
| Gallbladders function in the digestive tract | Store bile, bile helps breaks down fat |
| Pancreas function in the digestive tract | Produces enzymes to help break down food, particularly protein |
| Small intestines function in the digestive tract | Helps further break down food from the stomach Absorbs nutrients (vitamins, minerals, carbs, fats, & proteins) and water so they can be used by the body |
| Large intestines function in the digestive tract | Absorbs water / electrolytes, producing / absorbing vitamins, & forming and propelling feces towards the rectum for elimination |
| Rectum intestines function in the digestive tract | Receives waste from the colon and stores it until it passes out of the body through the anus |
| Lecithin (phosphatidylcholine) | 3rd major lipid in bile, major endogenous source of choline in the body. |
| Chyme | a thick semifluid mass of partially digested food and digestive secretions that is formed in the stomach and intestine during digestion |
| Microvilli | The cells on the villi are packed full of tiny hairlike structures called microvilli. This helps increase the surface of each individual cell, meaning that each cell can absorb more nutrients. |
| Villi | absorb nutrients from chyme produced in the stomach from the food we eat. |
| Compounds secreted by the stomach | Gastric juice comprises water, mucus, hydrochloric acid, pepsin, and intrinsic factor. Pepsin is the principal enzyme involved in protein digestion. |
| Primary fuel for muscles / other cells | Glucose, when the body doesn't need to use the glucose for energy, it stores it in the liver and muscles. |
| Ulcers | A sore that develops on the lining of the esophagus, stomach, or small intestine. Ulcers occur when stomach acid damages the lining of the digestive tract. |
| Causes of Ulcers | H. Pylori and anti-inflammatory pain relievers including aspirin. |
| Monosaccharides AKA simple sugars | Glucose is the most abundant monosaccharide. Galactose, mannose, fructose and ribose |
| Omega 3s | fats are essential fats that have important benefits for your heart, brain, and metabolism fish, walnuts, chia seeds, and flaxseeds |
| Omega 6s | provide your body with energy, they are abundant in our diet Can be found in sunflower, safflower, soy, sesame, and corn oils |
| negative nitrogen balance | indicates net protein catabolism |
| positive nitrogen balance | indicates a net anabolic state |
| Protein requirements | 0.8 grams of protein per kilogram of body weight per day |
| Vegetarianism meal patterns | incorporating plant sources of protein, such as tofu and other processed soy products; beans, peas, and lentils; nuts and seeds; and whole grains. |
| Marasmus | -deficiency of all macronutrients -deprived of calories in general |
| kwashiorkor | -deficiency in protein predominantly -occurs in people who may have access to carbohydrates — bread, grains or starches — but lack protein in their diet |
| Essential amino acids | histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine |
| Nonessential amino acids | alanine, arginine, asparagine, aspartic acid, cysteine, glutamic acid, glutamine, glycine, proline, serine, and tyrosine |
| Conditionally amino acids | Conditionally essential amino acids are usually not essential, except in times of illness and stress. Conditionally essential amino acids include: arginine, cysteine, glutamine, tyrosine, glycine, proline, and serine. |
| alcohol calories per gram | 7 calories |
| Alcohol metabolism / absorption | Approximately 20% of alcohol is absorbed through the stomach and most of the remaining 80% is absorbed through the small intestine. Alcohol is metabolized by the liver, where enzymes break down the alcohol |
| alcohol nutrient deficiencies | thiamin (vitamin B1), vitamin B12, folic acid, and zinc |
| water-soluble vitamins | Vitamin C and Vitamin B complex (thiamine, riboflavin, niacin, pantothenic acid, pyridoxine, biotin, folate, and cobalamin). |
| fat-soluble vitamins | Vitamins A, D, E, and K |
| Antioxidants | compounds in foods that scavenge and neutralise free radicals As cells do their job, the way they process oxygen results in a molecule called a free radical |
| Function of water in the body | Keep a normal temperature. Lubricate and cushion joints. Protect your spinal cord and other sensitive tissues. Get rid of wastes through urination, perspiration, and bowel movements. |
| Which of the following techniques is the simplest way to make water safe to drink? using solar radiation to purify water implementing river diversion projects employing modified irrigation technology eliminating community wells | using solar radiation to purify water |
| To reduce the risk of food-borne illness, raw poultry should be cooked to an internal temperature of at least 165 degrees F 140 degrees F 125 degrees F 185 degrees F | 165 degrees F |
| Which of the following temperatures is recommended for storing chilled foods in the refrigerator? 40 degrees F 50 degrees F 32 degrees F 45 degrees F | 40 degrees F |
| Infants should not be fed honey because it can contain Listeria Monocytogenes Staphlococcus aureus Salmonella Clostridium botulinum spores. | Clostridium botulinum spores. |
| In the United States, common sources of food-borne illness include all of the following except: fungi norovirus salmonella staphylococcus aureus | fungi |
| Older adults might need a B12 supplement : they drink more fluids and excrete more dilute urine their stomach produces less hydrochloric acid they do not eat dairy products as often as they should they are at higher risk of osteoporosis | their stomach produces less hydrochloric acid |
| Reduced _____ is a normal physiological change associated with aging. bruising heartburn secretion of intrinsic factor vulnerability to cancer | secretion of intrinsic factor |
| Children who fill up on which of the following foods can result in iron deficiency? chicken lean meats milk breakfast cereals | milk |
| In the United States, the diets of many school-age children supply too much calcium sodium potassium iron | sodium |
| Which of the following substances is a lipid that is necessary for the proper development of an infant's nervous system? trans fat alanine EDTA DHA | DHA |
| It takes about __________ minutes of aerobic activity for our bodies to switch to fat as a fuel. 40 20 5 10 | 20 |
| Peter is a resistance athlete who weighs 91kg. According to the joint recommendations of an expert group that included the Academy of Nutrition and Dietetics, he should consume at least _____ g of protein daily. 155 109 91 73 | 109 |
| T/F weight lifting and other resistance exercises can increase bone mass. | T |
| Your roommate knows there are three components of fitness, but cannot remember which of the following is not a component of fitness? cardiovascular endurance lung volume muscle endurance flexibility muscle strength | lung volume |
| _____ is the primary source of direct energy ("energy currency") for cells. fat glycogen ATP glucose | ATP |
| T/F fat cells produce leptin, a hormone that can reduce hunger | T |
| Vital organs require energy to function. Which of the following describes this type of energy? thermic effect of food physical activity related to energy expenditure basal energy metabolism total energy expenditure | basal energy metabolism |
| Michelle's BMI is 30.2. Based on this information, her weight is in the _____ range. overweight underweight healthy obese | obese |
| A pound of body fat provides about _____ kcal. 4000 2000 1500 3500 | 3500 |
| Calcium absorption is aided by: oxalate and phytate phosphorus and fiber vitamin D all of these help with calcium absorption | vitamin D |
| What happens when a person's calcium intake is low? the body stops growing. Osteoporosis will develop within the week. calcium is absorbed by bones. calcium is released from bones into the bloodstream to be used by the rest of the body. | calcium is released from bones into the bloodstream to be used by the rest of the body. |
| T/F a healthy person's average daily total water input usually equals his or her average total daily water output. | T |
| According to Adequate Intake recommendations, the total water intake for healthy young adults is approximately _____ cups/day. 4 to 8 18 to 22 9 to 13 22 to 25 | 9 to 13 |
| Vitamin K can be produced by skin exposure to ultraviolet radiation conversion of lactic acid to lactate intestinal bacteria hydrolysis of seawater | intestinal bacteria |
| Lack of vitamin ______ causes scurvy. K C D A | C |
| Donna is a 68-year-old woman with pernicious anemia. What treatment would her doctor recommend? vitamin C supplements iron supplements vitamin B12 injections vegan diet | vitamin B12 injections |
| Enriched grain products have specific amounts of ___________ added during processing. vitamin C thiamin vitamin A vitamin B12 | thiamin |
| Diets that lack niacin can lead to pellagra berberi pernicious anemia rickets | pellagra |
| Which of the following vitamins have antioxidant activity? C and E B12 and K A and B6 D and pantothenic acid | C and E |
| Why is excess fat-soluble vits more likely to cause toxicity vs water-soluble vits? excesses of fat-soluble vits cannot be excreted as easily as water-soluble vits water-soluble vits are more likely to be stored in the body than fat-soluble vits | excesses of fat-soluble vits cannot be excreted as easily as water-soluble vits. |
| Alcohol metabolism is not influenced by a person's body size and composition level of caffeine consumption prior history of alcohol use sex | level of caffeine consumption |
| The liver can metabolize ______ drink(s) of alcohol per hour. 3 the livers's ability to metabolize alcohol is limitless. 1 2 | 1 |
| Bob's blood alcohol concentration is 0.25. Based on this information, Bob is unconscious. acting more sociable and feeling less tense. acting aggressively toward his partner. able to drive safely. | unconscious. |
| After her college graduation party, Jade's BAC was 0.16%. This level is _____ times the legal limit. 3 5 4 2 | 2 |
| The enzyme alcohol dehydrogenase is located in the throat and mouth liver and stomach kidneys and gallbladder colon and intestines | liver and stomach |
| A diet high in protein generally corresponds to a diet that is also too high in: water carbohydrate fat protein | fat |
| Which of the following foods would a lacto-ovovegetarian eat? lamb chops eggs milk and eggs fish milk | milk and eggs |
| Which of the following foods contain complete protein? oranges, milk, eggs, eggs, beans, pork, beef, milk, eggs beef, chicken, broccoli | beef, milk, eggs |
| Which nutrient(s) is/are most likely missing from a vegan diet? vitamin D iron vitamin B12, vitamin D, and iron vitamin B12 | vitamin B12, vitamin D, and iron |
| A protein is said to be "complete" when: it supplies 100 percent of the RDA. it is found in unprocessed foods. it satifies your appetite. all essential amino acids are present and in proper proportion. | all essential amino acids are present and in proper proportion. |
| _________ is the physical changes that take place in a protein when it is exposed to abnormal conditions in the environment. denaturation filtration protonation hydrogenation | denaturation |
| The primary role of protein is: to provide the building material for body tissue to insulate and protect body tissue to store energy to provide calories | to provide the building material for body tissue |
| Solid fats generally have a high proportion of ____ fatty acids. polyunsaturated saturated unsaturated monounsaturated | saturated |
| Which of the following substances carries cholesterol away from tissues? HDL all of these are correct LDL insoluble fiber | HDL |
| Most lipids have _____ in their chemical structures. glucose polymers fatty acids sulfur nitrogen | fatty acids |
| Which fats are liquid at room temperature? unsaturated fats no fats are liquid at room temperature saturated fats saturated and unsaturated fats | unsaturated fats |
| Jeannine's total blood cholesterol level is 235 mg/dl. According to this information, | Jeannine's needs to reduce her total cholesterol level to under 200 mg/dl to lower her risk of heart disease |
| If your diet has more carbs than needed, excess will be burned for energy. converted to fat and stored. metabolized to form urea that kidneys easily excrete in urine. unabsorbed by the digestive tract and eliminated in bowel movements. | converted to fat and stored. |
| Kyle sweetens his hot cereal with a teaspoon of brown sugar. The chemical name for this type of sugar is sucrose galactose maltose lactose | sucrose |
| The three most important dietary monosaccharides for humans are fructose, lactose and hexose monophosphate maltose, ribose and galactose glucose, galactose and mannose galactose, glucose and fructose | galactose, glucose and fructose |
| What are the main sources of complex carbohydrates in a person's diet? leafy green vegetables seeds, beans, and grains sugary foods dairy foods | seeds, beans, and grains |
| Food is pushed through the esophagus by: pylorus peristalsis bolus sphincters | peristalsis |
| Intestinal gas is produced by: chyme bile vitamin K bacterial fermentation | bacterial fermentation |
| Which of the following structures normally prevents swallowed food from entering the larynx and trachea? epiglottis tongue pharynx hard palete | epiglottis |
| A statement linking the nutritional profile of a food to a reduced risk of a particular disease is known as a: nutrient content claim composition claim health claim disease reducer | health claim |
| To establish a nutrient's RDA, nutrition scientists add _____ to its EAR. 50 mg of the nutrient 100 mg of the nutrient a daily value amount a "margin of safety" amount | a "margin of safety" amount |
| Christine uses % DVs to help plan nutritious menus with various packaged foods. She should try to obtain at least 100% of the Daily Value for which of the following nutrients? cholesterol sodium Potassium fat | Potassium |
| Which of the following groups of foods is not a major food group of MyPlate? grains dairy oils protein | oils |
| How many calories are supplied by a vitamin? 0 9 4 7 | 0 |
| Which nutrient is the medium for all bodily processes? minerals fat water protein | water |
| Which of the following foods is naturally a rich source of phytochemicals? grapes tuna margarine deli meat | grapes |
| phytochemicals | plant-based bioactive compounds produced by plants for their protection |
Created by:
Tagenelise