Midterm

Question 1

Essential Nutrients

Answer 1

Water, Vitamins, Minerals

Question 2

Calorie Value Of Energy Wielding Nutrients

Answer 2

Carbohydrates-4 cal/g
Fat(Lipid)-9 cal/g
Protein- 4 cal/g

Question 3

Nutrition Claims

Answer 3

Fraudulent:Anecdotal (unscientific observations)
Valid: Credible nutrition websites .gov/.edu; peer reviewed scientific journals

Question 4

ABCD Of Individual Nutrition Assessment

Answer 4

Anthropometric: Body Composition Measurements
Biochemical: Lab Tests: Blood & Urine
Clinical: Non invasive: Medical History, Physical Examination: Hair, Skin, Nails
Dietary Assessment: Retrospective: 24 hour recall: Prospective: Record when consume food

Question 5

Dietary Reference Intakes(DRI)

Answer 5

Estimated Average Requirements(EAR)- Nutrient intakes estimated to meet needs of 50% of healthy individuals in a given gender and life stage group. Used in nutrition research and policy making. 
Recommended Dietary Allowances(RDA)- Nutrient intakes sufficient to meet needs of almost all healthy people. 
Adequate Intakes(AI)- Nutrient intake goals for individuals when data insufficient to set RDA. 
Tolerable Upper Intake Levels(UL)- Maximum daily intake levels unlikely to cause toxicity symptoms in most healthy people.

Question 6

My Plate vs. HEP(Healthy Eating Plate)

Answer 6

Difference in grains, protein, and dairy.

Question 7

Portion Vs Serving

Answer 7

Portion-Subjective Amount, bowl of pasta.

Serving- Unit of measure, (NFL)cup/oz.

Question 8

Nutrition Facts Label(NFL)

Answer 8

1) Serving Size
2) Calories
3) Percent (%) Daily Value
Nutrients to limit: Limit fats and is sodium less or equal to calories per serving.
DV: helps determine whether serving high or low in a nutrient.
Ingredients listed in descending order of weight.

Question 9

Six Classes Of Nutrients

Answer 9

Carbohydrates, , Fat, protein, water, vitamins, minerals

Question 10

Population groups vulnerable to foodborne illnesses

Answer 10

Ill or malnourished, weakened immune system, pregnant women, children, older adults

Question 11

Hazard analysis critical control point(HACCP)

Answer 11

Systematic plan to identify and correct potential microbial hazard in manufacturing, distribution and commercial use of food products.

Question 12

Three requirements of disease causing bacteria

Answer 12

Warmth, moisture, nutrients

Question 13

Four components of safe food handling (Fight Bac!)

Answer 13

1. Clean
2. Separate 3. Cook
3. Chill
   1)(hands and surfaces) 2) Wood or plastic cutting board. (cross-contamination) 3) Food thermometer, danger zone is 40 to 140 degrees fahrenheit, bacteria multiply quickly in danger zone(temperatures)
   4) Bottom shelf to avoid cross contamination. Do not defrost at room temp or in bath of warm water 40 degrees safe for fridge, 0 degrees safe for freezer, fahrenheit (refrigeration, defrosting/thawing)

Question 14

Mercury Contamination And Risk Benefit Ratio

Answer 14

Pregnancy and Fish Intake should be 8 to 12 ounces of a variety of fish each week from choices with less mercury. 2 or 3 servings.

Question 15

Mechanical Aspect of Digestion

Answer 15

–Mouth(start of mechanical digestion)
–Esophagus (LES-lower esophageal sphincter)
–Stomach (peristalsis, pyloric sphincter)
–Small intestine
(SI)
(digestion & absorption)
–Large intestine (LI) (fiber)

Question 16

Chemical Aspect Of Digestion

Answer 16

–Mouth (start of chemical digestion)
–Stomach 
(chyme, protein digestion, gastric juice, HCl)
–Small intestine(SI)
-Gall bladder To bile
-Pancreas To pancreatic juice
(bi carbonate)

Question 17

Absorption and Transportation Of Nutrients

Answer 17

Villi- Cells of the intestinal tract lining are arranged in sheets that poke out into millions of finger shaped projections.
Microvilli- Every cell on every villus has a brushlike covering of tiny hairlike projections that can trap the nutrient particles.

Question 18

Digestive Tract Conditions

Answer 18

1) Gas- Caused by swallowed air, lactose intolerance, and incompletely digested food.
2) Heartburn- Which can be reduced by eating smaller meals, avoiding liquid with meals, wear loose clothing, don’t lay down 2 to 3 hours after eating. Non food contributors are smoking, excess weight and stress.
3) Constipation- Cause are low fiber or high fat, and inadequate fluid intake especially when increasing fiber.

Question 19

Two types of CHO(Carbohydrates)

Answer 19

1.
Simple
\: Sugars 
–
Monosaccharides

Fructose

Glucose

Galactose
–
Disaccharides

Sucrose 

Maltose 

Lactose 
2.
Complex
\: Starch &
fiber (long chains of glucose)

Question 20

Polysaccharides

Answer 20

-Starch
(storage form of glucose in plants)
-Glycogen
(storage form of glucose in animals/humans)
-Fiber-Soluble, Easily digested by bacteria, found in oats, barley, legumes, and citrus fruits, lower blood cholesterol, help control blood glucose, protecting against heart disease and diabetes.
-Fiber-Insoluble, In outer layers of whole grains, strings of celery, hulls of seeds, and skins of corn kernels. Retain structure and rough texture even after cooking. Aid digestive system, easing elimination.
Desirable Fiber Intake: 38 grams per day men through age 50. 30 gram for 51 and older.
25 grams per day women through 50. 21 grams for 51 and older.

Question 21

Minimum Daily CHO(Carbohydrate) Intake

Answer 21

130 grams per day.

45 to 65% of calories from carbohydrates.

Question 22

Protein Sparing Action Of CHO

Answer 22

Protein does not provide any fuel advantage over carbohydrates.

Question 23

Regulation Of Blood Glucose By Pancreatic Hormones

Answer 23

Insulin and Glucagon.

Question 24

Diabetes

Answer 24

Type 1 usually occurs in childhood or adolescence, is an autoimmune disorder, non or little insulin secretion. Always requires external source of insulin. Normal or underweight.
Type 2 is more common in adults, insulin secretion varies and is needed sometimes. Normal or high level of circulating insulin produces a less than normal response in cells. Raised blood glucose. Obesity. Prevention in prediabetes. Treatment is eating well, physical activity, medications, insulin.

Question 25

Three Classes Of Lipids

Answer 25

1.Triglycerides- 95% of the lipids, Structure –Fatty acids: saturated or unsaturated. 2.Phospholipids- Basic structure –Emulsifier;major component of cell membranes. 3.Sterols-Cholesterol is the best known one. Lipids function of fat in the body,energy stores fats, muscle fuel fats, emergency reserve fats, Padding Fats protects organs, cell membrane fats, raw material fats convert to hormones, bile, and vitamin D. Lipid Function of Fat in food, nutrient fats provide essential fatty acids, energy fats, transport fat carry fat soluble vitamins, raw material fats, sensory appeal fats, appetite fats, satiety fats give fullness, texture fats make food tender.

Question 26

Saturated Fatty Acids

Answer 26

No double bonds –Usually solid at room temperature –Dietary sources

Question 27

Unsaturated Fatty Acids

Answer 27

MUFA (1 double bond) –PUFA (≥2 double bonds) –More double bonds, more liquid at room temperature –Dietary sources

Question 28

Triglycerides

Answer 28

Three fatty acids attached to a molecule of glycerol. Little fat digestion in stomach, by the time fat is in the small intestine the gallbladder has squirted its bile in the intestine, suspended until pancreas can split them into smaller molecules for absorption.

Question 29

Chylomicrons

Answer 29

Triglycerides clustered with protein and phospholipids. | Travels safely in watery blood.

Question 30

Major Lipoproteins

Answer 30

LDL- Cholesterol from liver to cells. Larger, lighter, richer in cholesterol. Carry lipids that may contribute to heart disease with inflammation. HDL- Cholesterol from cells to liver. Smaller, denser, more protein. Oppose inflammation and protect against heart attacks.

Question 31

Dietary Fat Intake Recommendations(Daily)

Answer 31

20 to 35% of calories from unsaturated fats, keeping saturated and trans fat as low as possible.

Question 32

Essential PUFA(Polyunsaturated Fatty Acids)

Answer 32

- Omega 6, fatty acids in vegetable oil. | - Omega 3, in oils of certain fish. Other members of omega 3 series are EPA and DHA.

Question 33

Hydrogenation

Answer 33

–Hydrogenation makes unsaturated (soft liquid)fats harder (don’t retain unsaturated health benefits) –Hydrogenated:saturated fatty acid –Partially hydrogenated:trans fatty acid

Question 34

Trans Fatty Acids

Answer 34

Rise in LDL,Drop in HDL, Rise in triglycerides | -Food Label: Ingredients, Nutrition Facts Label

Question 35

Amino Acids

Answer 35

Building blocks of protein.

Question 36

Amino Acid Structure

Answer 36

–Common backbone (carbon center, amine group, acid group) | –Unique side chain, attached to carbon center, gives chemical nature to each amino acid.

Question 37

Peptide Bond

Answer 37

Formed by Amine group end of an amino acid and acid group end of the next.

Question 38

Protein Digestion And Absorption

Answer 38

Protein digestion begins in stomach, stomach acid, enzymes. Smaller intestine, protein is now in smaller pieces, alkaline juice(bicarbonate) from the pancreas neutralizes acid from stomach.

Question 39

Roles Of Body Proteins

Answer 39

1) Support cell growth and maintenance. 2) Build enzymes, hormones, and antibodies. 3) Maintain acid-base balance(buffer) 4) Regulation of fluid balance(albumin) 5) Provide energy and glucose

Question 40

Recommended Protein Intake

Answer 40

10–35% of total daily calories –Adults: 0.8 g/kg body weight per day (1 kg = 2.2 lb)

Question 41

Nitrogen Balance

Answer 41

-Equilibrium (healthy person) –Positive (indicates state of growth, protein formation) –Negative (indicates protein tissue destruction)

Question 42

Dietary Sources Of Protein(Animal Vs Plant)

Answer 42

Animal products have more protein per gram. | Plants, nuts and legumes have less protein per gram.

Question 43

Complete High Quality Protein and Incomplete Low Quality Protein

Answer 43

Complete contain adequate amounts of EAA, animal products, soybean products, incomplete do not.

Question 44

Complementary Proteins

Answer 44

Two incomplete proteins combine to form a | complete protein; ex. rice and beans; peanut butter sandwich.

Question 45

Vegetarianism

Answer 45

-Lacto Ovo vegetarian: Excludes flesh and seafood, eats eggs and dairy. -Lacto Vegetarian: Excludes flesh, seafood, and eggs. -Ovo Vegetarian: Excludes flesh, seafood, and milk products. -Vegan: Only plant source foods. - Flexitarian: Excludes or limits certain meats, such as red meats. Teens experiments vegetarianism to mask eating disorder. Defends against obesity, heart disease, high blood pressure, cancer. Lack of iron as its poorly absorbed from plant foods, lack of B-12. Oxalate, water soluble poisonous acid(spinach, sweet potatoes, berries).