mod 4 (exam 2)

Question 1

1. what organs make up the GI track?
2. What 2 GI organs are non-essential?
3. What are the digestive issues of infancy?
4. What are the digestive issues of middle years?
5. What are the digestive issues of older years?

Answer 1

1. Mouth, salivary glands, pharynx, esophagus, stomach, pancreas, large intestine, small intestine, liver, gallbladder,
2. gallbladder and appendix
3. allergies and reflux
4. gallbladder disease, ulcers, lactose intolerance
5. constipation and diverticulosis

Question 2

1. why do high fat meals cause us to feel so full?

Answer 2

1. release of gastric inhibitory polypeptide, which decreases peristalsis

Question 3

1. What is the primary function of carbs?
2. What is the DRI for carbs?
3. What do carbs break down into? What can be problematic in carb digestion?
4. What organ produces glucose, and what is glucose stored as in muscle and liver?
5. What is the normal blood glucose level?
6. What does the pancreas release in response to low glucose? High glucose?
7. How does the liver respond to glucagon?
8. How does the liver respond to glucose?

Answer 3

1. energy, sweetness, and fiber
2. 130g/day for adults, and between 45-46% of total daily calories
3. monosaccharides - glucose, lactose intolerance
4. Liver. Glycogen
5. 70 - 100 mg/dL
6. Glucagon, insulin
7. breaks down glycogen stores.
8. takes it up and stores it as glycogen

Question 4

1. What is the glycemic index?
2. Which is better, low or high glycemic index? Name a few foods of each.
3. Name monosaccharides, disaccharides, and polysaccharides
4. How much fiber should we have in a day?
5. What kinds of food have insoluble fiber?
6. What kinds of food have soluble fiber?
7. What are the benefits of a high-fiber diet?

Answer 4

1. level (up to 100) to which food raises blood glucose levels in comparison with reference food.
2. o Low = better. Release energy slowly; feel full longer; eat less (Foods: broccoli, yogurt, cherries)

o High = worse. Release energy quickly; feel hungry sooner; eat more (Foods: donut, baked potato, candy)

3. mono: glucose, and fructose
   di: sucrose (table sugar)
   poly: complex carbs (starches and fiber)
4. 25-38g per day
5. nuts, veggies, whole grains
6. beans, fruits, corn, potatoes etc.
7. weight/glucose control, regularity, lower cholesterol and less colon cancer

Question 5

1. What makes up 95% of fats?
2. How are triglycerides classified? (name the types, what types of food they are and what they can cause if eaten excessively).
3. What is the main phospholipid?
4. What type of lipid manufactures hormones, bile, and vitamin D?
5. What percent of sterols are made by liver vs. what we need to eat? What foods contain cholesterol?
6. What are the safe cholesterol levels in the body (total and LDL)?
7. Dietary fat intake is directly related to which 4 diseases?

Answer 5

1. triglycerides
2. by chemical composition.

saturated fats (animal products, eat less, causes heart disease)

unsaturated: plants and fish (omega 3 lowers heart disease and clots)

Transfats: Don’t eat. FDA deemed unsafe. Causes CVA and increases LDLs

3. Lecithin: not manufactured by body. Must eat.
4. Sterols (cholesterol)
5. Liver = 75%, Eat = 25% animal products contain cholesterol
6. Cholesterol levels: < 200 mg/dl total cholesterol; < 130 mg/dl LDL
7. coronary vascular disease, cancer, type 2 diabetes, and hypertension

Question 6

1. What are the 8 functions of proteins?
2. What is the structure of proteins?
3. What are the 2 types of protein foods:

Answer 6

1. o	Growth and maintenance:  muscle, bone and cells
o	Collagen; hair, nails, skin
o	Create hormones/enzymes
o	Create Antibodies
o	Blood clotting: fibrogen
o	Fluid and electrolytes maintenance
o	Acid base balance
o	Transport nutrients 

2. long chains of amino acids
3. Complete (animal sources), and Incomplete - lacks 1 or more ess. amino acid (vegetables, legumes, grains, tofu, nuts, seeds)

Question 7

1. What is the RDA of protein for men? Women?
2. What is a visual representation for a correct serving size of meat?
3. What are the benefits of vegetarianism?
4. What type of patient would be on a low protein diet?
5. What can happen from an excess of protein?
6. What can happen from protein deficiency?
7. Which US populations at risk:

Answer 7

1. male: 56-63g; female: 46-50g
2. size of your palm
3. less fat and cholesterol, less obesity, less diabetes, heart disease, cancer, GI disorders. Increased fiber
4. a dialysis patient
5. ketoacidosis, Constipation, dehydration, Kidney damage, heart disease, gout, cancer, osteoporosis
6. Marasmus: inadequate intake of both protein and energy (extreme wasting)

Kwashiorkor: inadequate protein intake with adequate energy intake, belly and face swollen

7. homeless, poor, chronically ill, malnourished, hospitalized and older adults

Question 8

1. What are the 3 essential functions of vitamins?
2. Where do we get our vitamins, and which one is synthesized by the body?
3. Name a few water soluble vitamins:
4. Are water-soluble vitamins stored in the body for long? Does this create a low or high risk for toxicity?
5. Is it fast to develop deficiencies to water-soluble vitamins?

Answer 8

1. Use of other nutrients, regulate growth, Manufacture hormones
2. In our diets. Only Vitamin D is synthesized by the body (with sunlight)
3. B-complex vitamins (thiamin, riboflavin, niacin, pyridoxine, folate, cobalamin, biotin, and pantothenic acid), choline, and vitamin C
4. Minimal storage by body. Usually low risk of toxicity
5. Deficiencies quick to develop

Question 9

1. Name a few fat-soluble vitamins:
2. Are fat-soluble vitamins stored in the body for long? Does this create a low or high risk for toxicity?
3. Is it fast to develop deficiencies to fat-soluble vitamins?
4. Why do cystic fibrosis patients always have deficiencies of fat-soluble vitamins?

Answer 9

1. A, D, E, K
2. Yes. High risk
3. No
4. They lack enzymes to digest fats. So, fats run right thru their bodies taking the vitamins too.

Question 10

1. Name the B vitamins, what their main function is, and the general issues that come with toxicty or deficiency:
2. What is the function of choline? What happens if too much/not enough?

Answer 10

1. B1 thiamine, B2 riboflavin, B3 niacin, B5 Pantothenic Acid, B6 pyriodoxine, B12 cobalamin. Biotin and folate.
   All function in metabolism/energy. Toxicity causes neurological problems. Deficiency often causes skin problems and anemia.
2. makes acetylcholine. Sweating, vomiting, liver damage, etc.

Question 11

1. What are the main functions of minerals?
2. What are the main functions of water?
3. What percentage of the adult body weight is water? Infant’s bodies?
4. A Fluid volume deficit causes? Who is most at risk?
5. A Fluid volume excess causes? Who is most at risk?

Answer 11

1. Builds bones and teeth, muscle function, nervous system activity,
   Catalyst for energy release.
2. Provides a medium for, and transports chemical reactions, Regulates body temperature, Removes waste.
3. 50% – 60% in adults; 75% - 80% in infants
4. Dehydration (ex: diarrhea). infants and older adults
5. Edema (ex: hypertension)
   Most at risk: patients with cardiac disease