Midterm - Intro and Proximate Analysis Flashcards

1
Q

essential nutrient

A

chemical/substance that is required for metabolism, but cannot be synthesized/synthesized rapidly enough

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2
Q

what is the criteria for nutrients to be essential to the human diet

A
  1. removing the nutrient causes a deficiency and decline in health
  2. putting the nutrient back into diet corrects the problem and health will return
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3
Q

when do nutritional deficiencies occur

A

persons nutrient intake consistently falls below the recommended requirement

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4
Q

deficiency

A

prevention of disease

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5
Q

nutritional requirement

A

ensures optimal health

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6
Q

what are daily values based on

A

2000 calorie a day diet

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7
Q

what are used to make dietary reference intakes

A

daily values

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8
Q

dietary reference intake (umbrella term)

A

set of reference values for nutrients

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9
Q

what does DRI reference

A
  • estimated average requirement
  • recommended dietary allowance
  • adequate intake
  • tolerable upper limit
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10
Q

when were DRI’s introduced

A

1997

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11
Q

what establishes nutrient requirements

A
  • estimated average requirement
  • recommended dietary allowance
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12
Q

tolerable upper limit:

A

the highest level of continuous daily nutrient intake that causes no risk of adverse effects

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13
Q

when is AI proposed

A

when sufficient evidence is not available to establish an EAR and RDA

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14
Q

what is an AI determined based on

A

intake in healthy people who are assumed to have an adequate nutritional status

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15
Q

what is the AI expected to do

A

meet or exceed the needs of most individual

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16
Q

what are the organic nutrient classes

A

macronutrients and vitamins

17
Q

what are the inorganic nutrient classes

A

minerals and water

18
Q

food analysis

A

the development, application and study of analytical methods for characterizing foods and their constituents

19
Q

what are the 2 assumptions made for the Kjeldahl analysis

A

all nitrogen is in protein
all protein contains 16% nitrogen

20
Q

3 main steps to the Kjeldahl analysis

A
  1. digestion
  2. distillation
  3. titration
21
Q

what does crude fibre tell us about in proximate analysis

A

cellulose and lignan

22
Q

what does the term dietary fibre refer to

A

all fibre (both soluble and insoluble)

23
Q

3 insoluble fibres

A

cellulose
lignin
hemicellulose

24
Q

3 soluble fibres

A

pectins
gums
mucilages

25
characteristics of insoluble fibres
remains intact through intestinal tract - does not dissolve in water
26
characteristics of soluble fibres
forms gel - dissolves in water
27
downfalls of proximate analysis
no info on digestibility no info on specific amino acids, minerals, lipids or carbs
28
what does the van soest method differentiate between
insoluble fibres - cellulose and hemicellulose - lignin
29
what does the van soest determine
fermentable and non-fermentable CHO
30
what does the Southgate method provide
information about sugars starch and various fibres
31