Chapter 17 Nutrition Condensed Unfinished

Question 1

A Calorie that is used in description of what’s in food is actually a

Answer 1

Kilo calorie

Question 2

A calorie with a lowercase c is the amount of heat energy required to raise…

A kilocalorie is the amount of heat energy required to raise…

Answer 2

1 gram of water 1 degree Celsius

1 kilo gram or 1 liter of water 1 degrees Celsius

Question 3

What is defined as the amount of energy or calories spent on average in a typical day?

Answer 3

TEE total energy expenditure

Question 4

TEE is the sum of what 3 different energy components?

what percent of the total energy expenditure is each of them?

Answer 4

1. Resting metabolic rate, RMR, 70%
2. thermic effect of food, TEF 6-10%
3. energy expended during physical activity 20%

Question 5

What are the 4 educational and professional requirements for a registered dietitian?

Answer 5

1. Bachelors degree
2. Supervised practice program
3. National examination
4. Continuing education

Question 6

What is the recommended daily intake for carbohydrates, protein, fats in % of diet, and for carbs and protein, how many g/kg of body weight?

Answer 6

Carbs
45-65% of diet
6 - 10 g/kg of body weight

Protein
10-35% of diet
-sedentary adults need .8 g/kg/day
-endurance athletes need 1.2-1.7 g/kg/day
-strength athletes need 1.2-1.4 g/kg/day

Fats
20-35% of food intake

Question 7

What is the common cause of insulin resistance, besides possible genetic components?

Answer 7

Enlarged fat cells, because they favor the use of fat in the bloodstream for energy instead of glucose. As a result blood sugar level rises, and thus insulin. The lack of glycogen in the muscles increases appetite.

Question 8

What does insulin do?

Answer 8

Helps glucose to enter muscle cells

Question 9

Why do carbohydrates not directly relate to insulin resistance?

Answer 9

Because it would be difficult to keep blood sugar levels consistently high, and chronically elevated.

Question 10

Why is it recommended not to contain more than 35% of calories from fat?

Answer 10

Because foods with more than 35% of calories from fat lose the volume of food provided by higher carbohydrate diets for the same amount of calories. Because there is less chewing swallowing and stomach digestion it can lead to hyperphagia or overeating.

Question 11

Does consumption of fat during exercise assist in cardiovascular performance?

Answer 11

According to studies, probably not

Question 12

Fats are involved in the following:

Answer 12

• carrying fat soluble vitamins a d e and K. D aids in the absorption of calcium.
• conversion of carotene to vitamin A
• cellular membrane structure and function
• cellular signals
• regulation and excretion of nutrients in the cells
• precursors to hormones
• surrounding protecting and holding and place organs such as the kidneys heart and liver
• insulating the body from environmental temperature changes and preserving body heat
• prolonging the digestive process by slowing the stomach secretions of hydrochloric acid, creating a longer-lasting sensation of fullness after a meal
• initiating the release of the hormone cholecystokinin (CCK), which contributes to satiety