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Nutrition > Exam 1 > Flashcards

Exam 1 Flashcards

1
Q

What are the 6 classes of nutrients?

A

water, minerals, vitamins, proteins, carbs, lipids

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2
Q

What are micronutrients and macronutrients (basic examples of each)

A 
-micronutrients:
   ~vitamins and minerals are micronutrients
      ex.) calcium, zinc, vitamin C
-macronutrients
   ~Carbohydrate, fat, and protein
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3
Q

Which nutrients give us kcals?

A

fat: 9kcal/g
protein: 4kcal/g
carbs: 4kcal/g

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4
Q

What are the DRIs? What the purpose? – what components make up the DRIs? What are each of these
components purposes?

A
  • a set of nutrient intake values for healthy people in the United States and Canada
  • These values are used for planning and assessing diets
  • Estimated Average Requirements (EAR), Recommended Dietary Allowances (RDA), Adequate Intakes (Al), Tolerable Upper Intake Levels (UL), and Chronic Disease Risk Reduction Intakes (CDRR)
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5
Q

Estimated Average Requirement (EAR)

A

the average daily amount of a nutrient that will maintain a specific biochemical or physiological function in half the healthy people of a given age and sex group

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6
Q

Recommended Dietary Allowance (RDA)

A

the average daily amount of a nutrient considered adequate to meet the known nutrient needs of practically all healthy people; a goal for dietary intake by individuals

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7
Q

Adequate Intake (AI)

A

the average daily amount of a nutrient that appears sufficient to maintain a specified criterion

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8
Q

Tolerable Upper Intake Level (UL)

A

the maximum daily amount of a nutrient that appears safe for most healthy people and beyond which there is an increased risk of adverse health effects

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9
Q

Chronic Disease Risk Reduction Intakes (CDRR)

A

nutrient intakes associated with a low risk of chronic disease

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10
Q

Difference between a food group and a nutrient

A

Nutrients are what you get out of food, like vitamins and minerals. Food groups are what groups foods are placed in, such as grains and dairy

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11
Q

required items on a food label

A
  • name of the food
  • amount of product
  • Nutrition Facts
  • Ingredient and allergen statement
  • Name and address of the manufacturer, packer, or distributor
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12
Q

Difference between fortification and enrichment

A

Food enrichment is the practice of adding micronutrients back to a food product that were lost during processing, while fortification adds additional micronutrients not present (or present in small amounts) prior to processing

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13
Q

nutrients involved with enrichment of grain product

A

iron and four B vitamins; thiamin, niacin, riboflavin and folic acid

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14
Q

Foods that carry a larger risk of causing food borne illness

A

raw or undercooked meat and poultry, raw or lightly cooked eggs, unpasteurized (raw) milk, and raw shellfish

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15
Q

Common symptoms from food borne illnesses

A

diarrhea and/or vomiting, abdominal cramps, nausea, fever, joint/back aches, and fatigue

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16
Q

Added sugar recommendations – ingredients that are considered added sugar

A

-less than 10% of daily calories
-Cane juice and cane syrup.
Corn sweetener and high-fructose corn syrup.
Fruit juice concentrate and nectar.
Honey.
Maple syrup.
Molasses

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17
Q

Location of each macronutrient digestion site

A
  • mouth: CHOs
  • stomach: proteins
  • small intestine: all 3
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18
Q

Secretions in each organ and their purpose or role in digestion

A

-mouth:
○ Saliva
~contains two important enzymes called salivary amylase and lipase that begin the process of digesting carbohydrates and fats in the mouth

-stomach
o hydrochloric acid
~ ○ Activates enzymes (pepsin)
○ Higher absorption of minerals
○ Breaks down connective tissue in foods
○ Destroys ingested microorganisms (food safety)

     -small intestine
      o 		○ Bicarbonate and mucus
		○ Enzymes
			§ Pancreatic amylase, proteases, lipases
		○ Cholecystokinin
			§ Hormone that indicates FAT!
				□ Tells bile to be pumped in

-large intestine
o secretes mucus, which aids in lubricating the intestinal contents and facilitates their transport through the bowel

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19
Q

What is cholecystokinin (CCK) and what does it do

A

○ Cholecystokinin
§ Hormone that indicates FAT!
□ Tells bile to be pumped in and emulsifies fats

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20
Q

Bile – what does it do and where is it made?

A 
○ Liver makes bile
		○ Gallbladder stores and releases bile as needed
		○ Two main functions:
			§ Breaks up large fat globules
			§ Emulsifier
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21
Q

What does emulsification mean?

A

the process of increasing the surface area of fats in the small intestine by grouping them into small clusters

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22
Q

Absorption – differences between circulatory system and lymphatic system

A

The circulatory system moves blood throughout the body and has no normal microbiota. The lymphatic system moves fluids from tissues toward the circulatory system and filters the lymph

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23
Q

constipation causes

A

Insufficient fiber, water intake??, stress, inactivity, certain medications, and various illnesses

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24
Q

diarrhea causes

A

Contaminated water, microorganisms, stress, or excessive fiber intake

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25
Q

heartburn causes, symptoms, and treatment

A

§ HCl from stomach into esophagus
§ Symptoms: sour taste, nausea, bloating, belching, or a burning sensation
§ Often caused by a weak LES
Treatment- dietary changes, behavior modification, OTC antacids or Rx drugs, or surgery in very severe cases

26
Q

ulcers symptoms and treatment

A

○ Symptoms
§ Abdominal pain, vomiting, fatigue, bleeding, and general weakness
○ Treatment
§ Avoid irritating foods, Rx

27
Q

choking

A

§ Slow down and chew food

28
Q

IBS – Fodmaps symptoms, cause, and treatment

A

○ Symptoms
§ Diarrhea and/or constipation and abdominal pain
○ Cause unknown
○ Treatment
§ Dietary modification, stress management, and occasional use of prescription drugs

29
Q

celiac disease causes, symptoms, and treatment

A

○ Causes
§ Immune response to the protein gluten
□ Gluten is in wheat, rye, and barley
○ Symptoms
§ Pain, cramping, diarrhea/constipation, bloating, fatigue when gluten is consumed
○ Treatment
§ Gluten-free diet

30
Q

What 3 monosaccharides are important in nutrition?

A

glucose, fructose, galactose

31
Q

Name 3 disaccharides commonly found in foods and their component monosaccharides. In what foods
are these sugars found?

A

• Maltose
○ Glucose and glucose
~wheat, cornmeal, barley

• Sucrose
	○ Glucose and fructose
                ~puddings, milkshakes, cakes, fruit juice drinks

• Lactose
	○ Glucose and galactose
               ~dairy products
32
Q

What are the 3 types of polysaccharides that were discussed in lecture?

A

○ Glycogen, starch, fiber (cellulose)

33
Q

How are starch and glycogen similar and how do they differ? How do fibers differ from the other
polysaccharides?

A
  • While both are polymers of glucose, glycogen is produced by animals and is known as animal starch while starch is produced by plants
  • the bonds between their monosaccharides cannot be broken by human enzymes
34
Q

What is the protein-sparing action of carbohydrates? What is the minimum amount of carbohydrate
(CHOs) to spare muscle breakdown?

A
  • Glucose can be used for energy, leaving protein available for its special functions
  • 50-100g
35
Q

How does the body maintain blood glucose concentrations or levels? What happens when blood
glucose rises too high or falls too low? Describe hormones involved.

A

• Hormones are chemical messengers that regulate important conditions in the body
○ Regulated by two hormones
§ Insulin and glucagon
® When BG is high, insulin signals to move glucose into cell
® Causes blood glucose to go down
® Made in the pancreas by specialized cells called beta-cells
® When BG is low, glucagon signals glycogen to break apart into glucose
® Causes blood glucose to go up
® Signals to make glucose from protein
Produced by the alpha cells in the pancreas

36
Q

What foods provide starches and fibers?

A
  • starches: potatoes, peas, corn, & grains such as breads, pasta, and rice
  • fibers: vegetables, beans, fruits and whole grains
37
Q

What are the health effects of the different types of fibers

A

□ Soluble fiber-dissolves in water, viscous

- Slows digestion
- Regulates blood glucose level
 - Weight management
- Lowers cholesterol

□ Insoluble fiber-does not dissolve in water
-Regulates bowel movements
-Speed up passage
~Decrease cancer risk?

38
Q

What are the dietary recommendations for fiber?

A

○ DRI: 14g/1000kcalories

○ No UL

39
Q

What are the symptoms of lactose intolerance?

A

○ Nausea, cramps, bloating, gas, diarrhea

40
Q

How long do glycogen stores last? Where is glycogen stored?

A

Liver glycogen can last for up to 6-8 hours after that if fasting, and when it drops to 20% it will start the gluconeogenesis process, using fats and proteins to keep blood glucose levels normal

41
Q

Normal fasting blood glucose levels

A

70-99mg/dL

42
Q

What are some benefits to using alternative sweeteners?

A

§ Less kcals
§ Do not cause cavities
§ Do not impact blood sugar

43
Q

What are some primary differences between Type 1 and Type 2 diabetes?

A 
Type 1 Diabetes
	• Autoimmune disease
	• Insulin-secreting cells (Beta cells) are destroyed
		○ Virus
		○ 5-10% of all diabetes cases
	• Usually develops before age 30
	• Requires insulin to be given
Type 2 Diabetes
	• 90-95% of all diabetes cases
	• Usually starts as Pre-DM
	• Usually occurs during adulthood, but can occur at any age
	• Cells lose sensitivity to insulin
		○ =insulin resistance
		○ Body begins to make less insulin
	• It can be helped with diet and lifestyle changes 
	• Risk factors
		○ Age
		○ Genetics/environment
		○ Family history
		○ High blood pressure
		○ Higher weight/BMI
		○ Decreased physical activity level
		○ Abnormal cholesterol numbers
44
Q

After we use up our glucose, where is the first place we get more or through what process?

A

Start using protein to make Glucose

○ Gluconeogenesis

45
Q

When we run out of glucose we need a different fuel source for brain function. What does our body
produce from fat? Is it the same as glucose? Is this something we want to do?

A

use alternative fuel (ketones)
○ Ketones-incomplete fat breakdown
§ Ketone bodies

46
Q

Unsaturated fatty acids:

A

fatty acids that contain one or more double/triple carbon-carbon bonds in the carbon chain

47
Q

Saturated fatty acids:

A

made up of a carbon chain with no double bonds

48
Q

Triglycerides consist of what?

A

○ Glycerol + three fatty acids

-type of fat (lipid) found in your blood

49
Q

How do double bonds in fatty acids play a role in their firmness at room temperature? What are some examples
of lipids that are liquid at room temperature? What about solid at room temperature?

A
  • Polyunsaturated vegetable oils are liquid at room temp. and more saturated animal fats are solid
  • oils
  • animal fats
50
Q

What does hydrogenation do to fat? What are trans-fatty acids? How do trans-fatty acids influence
heart disease risk?

A
  • Protects against oxidation and makes liquid oils more solid
  • Trans-fatty acids are manufactured fats created during a process called hydrogenation, which is aimed at stabilizing polyunsaturated oils to prevent them from becoming rancid and to keep them solid at room temperature
  • Trans fat increases your LDL cholesterol and decreases your HDL cholesterol
51
Q

Phospholipids consist of what? What is their main function?

A

-a phosphate group, two alcohols, and one or two fatty acids
○ Part of cell membranes
○ Emulsifiers

52
Q

Sterols are the backbone of many important molecules and hormones. What are some examples?

A

Cholesterol and plant sterols

53
Q

What is the role of bile in fat digestion?

A

When digesting fats, bile acts as an emulsifier to break the large fat globules into smaller emulsion droplets. Emulsified fats provide a larger area for the fat-digesting enzymes (lipase) to act, making the process quicker.

54
Q

What do lipoproteins do?

A

-transports and delivers fatty acids, triacylglycerol, and cholesterol to and from target cells in many organs

55
Q

VLDL

A

○ Mostly made of triglycerides
○ Made in the liver
○ Drops off triglycerides

56
Q

LDL

A

○ Mostly made of cholesterol and VLDLs
○ Drops off cholesterol
○ <100 or <130 mg/dL

57
Q

HDL

A

○ Mostly made of proteins
○ Made in the liver
○ Suck up cholesterol
>40 for males, 50 for females

58
Q

triglycerides

A

• Increased by too much
○ Kcals, CHO, added sugar, fructose, etoh
• Decreased by
○ Exercise, lowering kcal intake, added sugar intake, lower etoh intake
• Come from the diet
• Stored for energy later
• <150 mg/dL

59
Q

chylomicron

A

○ Mostly made of triglycerides
o Drop off triglycerides
o formed in the intestine

60
Q

Your adipose tissue, or main storage centers of fat, are composed of which type of lipid?

A

triglycerides

61
Q

essential fatty acids

A

• Omega-3
○ ALA (alpha linolenic acid)
○ First double bond is on the 3rd carbon
• Omega-6
○ Linoleic acid
○ First double bond id on the 6th carbon

Nutrition (9 decks)

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