Quiz 1 Flashcards
Calories per gram of Protein, Carbohydrate, Fat, and Ethanol:
4, 4, 9, 7
Calorimeter - protein =
5.6 cal
True or False? Nitrogen is utilized by the body for energy.
F
Where is oxygen found in fat?
Carboxylic acid residues only
Energy is needed for:
basal metabolism, activity, digestion and absorption
Specific dynamic action:
energy use above the resting metabolic rate for digestion and absorption
True or False? Most energy is spent being active.
F. most spent on physiologic processes
Define basal metabolism:
minimum energy to maintain life, energy needed to keep the awake and resting body alive
Units of measurement for BMR:
calories per square meter of body surface per hour
Does BMR increase or decrease during life?
decrease
What regulates BMR?
thyroxin
What causes BRM to increase?
fever, injury, infection, stress, pregnancy and lactation
BMR is higher in (2):
males and tall people
True or False? Babies have a higher metabolism than sedintary adults.
T
At (low/high) environmental temperatures more energy is required to maintain body temperature
low (probably both, right?)
about __ to ___% of total calories is used for specific dynamic action
5-10%
What is the thermic effect of food known as?
specific dynamic action
specific dynamic action protein, carbohydrates, and fats
protein: 12%, carbohydrates: 6%, fats: 2%
What % of total energy expenditure do basal metabolism and SDA account for?
about 80%
What food type requires the least amount of energy to digest?
fats
Protein break down to:
ama initially OR protein to glucose, which requires more energy
What % of caloric energy is used for activity?
20%
What is BMI?
weight-for-height standard, most closely related to body fat content
How to calculate BMI:
weight (in kilograms) divided by height (in meters) squared
Healthy BMI range:
18.5 to 24.9
Overweight BMI:
≥ 25 indicates overweight
Obesity BMI:
≥ 30 indicates obesity
BMI ≥ __ increases risk for weight-related health disorders such as type 2 diabetes and cardiovascular disease
25
Adult BMI should not be applied to:
growing kids, older people, pregnant and lactating women, muscle heads
True or False? We eat about the same amount of calories as about 100 years ago.
T
Why are we larger as a population than 100 years ago?
we are less active
What % over average body weight categorizes a person as being overweight?
10% over normal
What % over average body weight categorizes a person as being obese?
20% over normal
Obesity contributes to:
gall bladder disease, gout, arthritis (GAG)
Etiology of obesity:
genetics, eating, increase in adipose cells during infancy and childhood (?), lack of satiation, psychological factors, lack of activity
How many calories does it take to gain 1 lb?
3500 cal
Essential nutrients:
Protein, Carbs, Lipids, Vitamins, Minerals
Protein is required for:
growth, maintenance, muscle, enzymes, bone
How many essential amino acids are there?
nine, more than 9 essential as in infant
Major sources of protein:
meat, milk, eggs, beans
What is the major source of fuel in our diet?
carbs
What food source provides most fiber?
Carbs
Major sources of carbohydrates:
sugars, starches, cereals, breads, vegetables, fruits
True or False? Some fatty acids are essential for life and growth.
T
Major sources of lipids:
fats and oils
regulators of body metabolism:
vitamins
Vitamins may function as:
coenzymes
Minerals and water have roles in:
bone, hemoglobin, acid-base and osmotic balance, nervous system, enzyme function
RDA stands for:
Recommended Dietary Allowances
True or False? RDA’s are developed to apply to an individual.
F
Adipose cells produce _______ and contribute to the risk of ______
hormones, diabetes (overweight people have higher levels of lepton, adipose principals, and resistin)
10 extra calories per day = gain ___ a year
1lb
½ tsp of sugar a day = __ lb a year
1
The average person is about ___ lbs heavier in their 30’s/40s than early 20’s.
20
Quantities of vitamins and minerals required in the diet are measured in:
Miligram or microgram
This is to keep bone from being brittle:
Organic matrix
How can you make bone rubbery?
Remove calcium:
How are carbohydrates stored in the body?
they aren’t
True or False? The body can produce all longer chain FFA’s it requires.
F
Some vitamins require this to be functional:
Apoenzyme
What mainly acts as solvent for the minerals?
water
Where is most min in body?
bone
What year was the last revision of the RDA?
1989, 10th revision
What does the RDA include?
protein, 11 vitamins, 7 minerals, 18 age and sex categorites
What does DRI stands for?
dietary reference intakes, set for all vitamins and most minerals
True or False? The RDA is the minimum requirement for each item on the list of RDA’s.
F
True or False? The RDA meets the needs of all normal healthy people.
F. most
Is the RDA set at a level lower or higher?
higher
What is the RDA aimed at preventing?
deficiency disease, margin of safety
When would a person need higher levels than the RDA?
to prevent disease
True or False? The RDA differs between countries.
T. why?
What 4 main categories does the Dietary Reference Intakes include?
macro-nutrients, electrolytes, water other food components (e.g., dietary fiber)
Which do we follow at this point, RDA or RDI?
RDA until the updates for RDI are done
Four additional new sets of standards:
Estimated Average Requirements (EARs), Recommended Dietary Allowances (RDAs), Adequate Intake (AI), Recommended intake, Tolerable Upper Intake Levels (ULs) ART
The Original Food Guide Pyramid:
USDA (dept of agri) 1992, goal: eat less fat, sugar, and calories, variety is key, 5 food groups + fats, oils, and sweets
What food group formed the foundation for the pyramid in the original pyramid?
grains
True or False? Fats, oils, and sweets is a group in the food pyramid.
F
Why are fats, oils, and sweets in the pyramid if they are not a group?
noted for the importance of not eating excess
In what year did the new food pyramid come out and how does it differ?
2005, No one group given more importance than the others
Who developed the guidelines for the food pyramid?
USDA and DHHS
Goal of the dietary guidelines
reduce risk of obesity, hypertension, heart disease, and alcoholism
Current USA diet vs. Guidelines diet
Current: 16% protein, 50% CHO, 33% fat
Guideline: 10-15% protein, 55-60% CHO, 25-30% fat
10 dietary guidelines:
healthy weight, daily activity, follow pyramid, daily variety of grains, fruits, and vegetables, keep foods safe to eat, low in saturated fat and cholesterol and moderation of total fat, sugar, and alcohol, less salt
Where do we get most saturated fat in our diet?
animal fats
CHO provide ___ % of our total calories, __ sugars, ____ starches;
~50, ~1/2, ~1/2
glucose (glc) is aka:
(dextrose)
What is the major monosaccharide in the body?
glucose
List 3 monosaccharides:
glucose, fructose, and galactose
Fructose is metabolized to:
glucose
List 3 disaccharides:
sucrose, lactose, maltose
What are maltose and sucrose produced from?
fermenting grains and plants, respectively
what is sucrose made of?
glucose and fructose
What is lactose made of?
glucose and galactose
What is maltose made of?
2 glucose
Most sugar comes from:
Sugar cane or sugar beets
Most gal in diet comes from:
lactose
True or False? All polysaccharides are composed of glucose molecules.
F. most
What polysaccharides have alpha-linkages?
starch and glycogen
What polysacccharides have beta-linkages?
dextrans and cellulose
Polysaccharides that are soluble fibers:
pectins
Examples of pectins:
galacturonic acid and other monosaccharides
Is dextran digestiable (ie wheatbran)?
no
When these are heated, they can form jellies:
Pectins
Soluble fibers can dissolve, absorb, and bind to:
cholesterol
Main function of carbohydrates:
energy, fat metabolism
These both require glucose to function:
red blood cells, brain
Insufficient CHO leads to:
inadequate digestion of fats, ketone formation
How many carbohydrates are needed daily for fat digestion?
at least 50 - 100 g (200-400 cal)
When are ketones formed?
not enough carbohydrates, insulin-dependent diabetes
Our liver contains a supply of carbs (glycogen) that would last the body how long?
one day
If insufficient CHO, the body must:
make glucose from proteins, mainly low calorie, semi-starvation diet
iv solution often contains _% glucose
5
What is the RDA for carbohydrates?
there is none
Functions of carbohydrates
nucleic acids structure (ribose and deoxyribose), glycolipids (cellular membranes), ground substance of connective tissue, palatability and food consumption, used by host bacteria (oral, intestinal), fiber source
Average U.S. daily intake of carbohydrates:
250 g/day
How many g/ day of carbohydrates would aid in a fat-lowering diet?
300 g/day
Getting enough carbohydrates prevents:
ketosis and fat breakdown, maintains protein
Per capita usage of sweetners per year:
> 100 lb
How much sugar per day is eaten per capita, mostly incorporated into food?
1/3 lb
True or False? All sweetners are non-nutritive.
F.
Nutritive sweeteners:
high-fructose corn syrup, maple syrup, honey (botulism spores, harmful to infants), glucose, fructose, maltose, lactose (some mono, some disaccharides)
Equal is made from:
aspartame
Truvia is made from:
stevia extract
Are sugar alcohols nutritive or non-nutritive sweeteners?
nutritive
Examples of nutritive sweeteners:
sorbitol, mannitol, xylitol
Sorbitol is ___% as sweet as sucrose.
60
Another name for sorbitol:
glucitol
What is sorbitol derived from?
glucose
What is mannitol derived from?
mannose
What is xylitol derived from?
xylose
Are sugar alcohols metabolized to glucose at a slower or faster rate?
slower
What are sugar alcohols used in?
gums, mints, and candies
Why are there fewer calories in sugar alcohol sweeteners?
Additional oxygen added, not as much C and H to oxidize, fewer calories
2 non-cariogenic sugar alcohol sweeteners:
Sorbitol and mannitol (all are non, right)
Anit-cariogenic(?) sugar alcohol sweetener:
xylitol
Why are sugar alcohol sweeteners less cariogenic than glucose, fructose, etc.?
fermented at a lower rate by oral bacteria
True or False? Sugar alcohol sweeteners contribute to dental caries formation.
F
Sugar alcohols: (2 fractions) the sweetness
2/3 or ¾
Splenda is made from ___ and is ___ X sweeter than sucrose, whereas sucrose is ___ X sweeter than sucrose.
Sucralose, 600, 350
How many grams of sugar needed to have the equivalent sweetness of 1 g of aspartame (mainly peptide)
180 g
Examples of non-nutritive sweeteners:
Saccharin, Aspartame, Sucralose, Acesulfame, Stevia
Which non-nutritive sweetener has been around the longest?
Saccharin, 1879
What % of your diet would have to be made of saccharin to be linked with bladder cancer?
7.5% of diet
Saccharin is safe for use in:
foods, drugs, or dentrifices
Why are there calories in some foods made with non-nutritive sweeteners?
glucose or dextrose is usually first ingredient, otherwise it would seem as though we were adding nothing, acts as a filler almost
What common sweetener is made of aspartame? Which is saccharine?
equal, sweet n’ low
Aspartame is __ x sweeter than sucrose.
~180
How many cal / g (amino acids) is in aspartame?
4
Compare aspartame to saccharine:
lacks bitter taste of saccharin, 20 x more expensive than saccharin, don’t use if you have PKU
Which non-nutritive sweetener is unstable at high temperatures and, therefore, can not be used for baking?
aspartame
Chemical composition of splenda:
three chlorines instead of the hydroxyl groups on sucrose
How many times sweeter than sucrose is stevia?
300 times
Stevia is made from:
Stevia rebauddiana
stevioside contains, rebaudioside A contians:
two linked glucose molecules (how is this different than maltose then?), three linked glucose molecules
What is Truvia made of?
stevia + erythritol
Nutritional diseases can occur from this being removed from rice:
bran
Who developed the graham craker?
Sylvester Graham
What is postum?
coffee substitute, made of roasted grains
Component of food that decreases risk of colon cancer and intestinal disorders:
fiber, makes transit time faster
Soluble fiber can bind:
cholesterol containing substances
What can lower cholesterol and isn’t absorbed in body as readily when bound
oatmeal, statin drugs (? What?)
Is fiber found in animals?
no, mainly non digestible carb containing components like cellulose or non-cellulose polysaccharides
This holds water and is bulk producing:
cellulose, which is insoluble
What is fiber?
nondigestable plant parts
Examples of fiber:
cellulose, noncellulose polysaccharides and lignin (a non-carbohydrate)
Fxns of noncellulose fiber carbohydrates:
absorb water, slow gastric emptying, make you feel full, bind bile acid, inhibit cholesterol absorption, slows glucose absorption (si)
Lignins:
large phenyl propane polymers, woody parts of plants, sandy texture of pears, bind bile acids
Are pectins shorter chains or longer chains?
longer chains
Where are lignins found?
in plants, texture of pears
Examples of soluble fibers:
Fruits, veg, oats, legumes, psyllium seeds (pectins, gums)
Insoluble fibers:
brans
Function of fiber:
adds bulk
What can bind iron, zinc, and magnesium?
fibers, less available
True or False? Carbohydrates can be either soluble or insoluble.
T.
True or False? Non-carbohydrates can be either soluble or insoluble.
F. insoluble only
Major food source for insoluble non-carbohydrates:
whole grains, flax seed
Major food source for insoluble carbohydrates:
all plants, wheat, rye, rice, vegetable
Major food source for soluble carbohydrates:
citrus fruits, oat products, beans, food thinckeners
physiologic effects of insoluble non-carbohydrates:
increases fecal bulk, estrogen-like effects
physiologic effects of insoluble carbohydrates:
increase fecal bulk, speed food through intestines
physiologic effects of soluble carbohydrates:
delays gastric emptying; slows glucose absorption; can lower blood cholesterol
Component of insoluble non-carbohydrates and example:
Lignins, cellulose/ hemi-cellulose, wheat products and brown rice
Component of soluble carbohydrates and example:
components: pectins, gums, mucilages, some hemi-cellulose; examples: apples, bananas, oranges, carrots, barley, oats, kidney beans
This type of diabetes, the patients make insulin but cells are resistant to it
Type II
Insulin-dependent diabetics diet should be:
three regular meals per day w snacks, increase complex CHO and fiber, decrease simple sugars
diabetics should be cautious of this in their diet:
Simple sugar
3 risk factors for diabetes:
heredity, smoking, obesity
How much does the response to treatment of periodontitis decrease for smokers?
½ of response
Is there a significant differences in cariogenicity between starch and sugar?`
No, minimal
When can starchy foods contribute as readily as simple sugars to the formation of caries?
when they are retained longer
Chemicals that prevent formation of caries:
fluoride, chlorhexidine
Why is it important for kids to have fluoride during development?
will be incorporate into flourapetite and bc stronger
2 names for chlorhexidine solutions:
Peridex, PerioGard
How does chlorhexidine solution work?
has substantivity (stays on tooth structure for 8-13 hours), binds to pellicle and chromophores, antimicrobial effect, can by polished off with a prophy cup
This is effected very little by diet while this is effects greatly by diet.
PD, caries
What type of infection causes dental caries?
bacterial
The absence of any one of these factors will dramatically reduces caries risk:
The susceptible tooth, cariogenic bacteria, fermentable carbohydrate (host, bacteria, sugar)
What 3 factors are in the interlocked circles for caries risk?
host, bacteria, diet
Protective factors against caries:
minerals, ions, buffers, bicarbonate, phosphates
Examples of minerals and ions that are protective factors:
fluoride, calcium, phosphorus: intrinsic (saliva); extrinsic (rinse, varnish),
Mechanism by which minerals and ions are protective factors against caries:
promote remineralization of incipient lesions
Mechanism of buffering agents, bicarbonate, and phosphates and protective factors against caries:
neutralize acids (Organic)
Example of buffering agents, bicarbonate, and phosphates as protective factor against caries:
sugarless gum
Host factors:
Genetics, Race, Age, nutrition, behavior
4 circle version of caries chart:
bacteria, saliva (flow and composition), minerals, t.e. and fluoride status, nutrients and food components
True or False? Malnutrition leads to caries.
F
Are caries frequent or infrequent in a limited or subsistence diet?
infrequent
What does a a limited or subsistence diet consists of?
rice, coarsely ground cereals, meat, fish, low sucrose
How might malnutrition affect the dentition?
remodeling of bone
True or False? Fructose intolerance can be hereditary.
T
What happens to a person with fructose intolerance if they eat fructose?
nausea, vomiting, tremor, coma, and possibly convulsions
Foods to avoid if fructose intolerant:
Fructose and sucrose (glucose-fructose)
What is unique about people with fructose intolerance?
very few caries
These foods alone, result in less caries than sugary foods:
starchy
Why is a person at lower caries risk by eating carbohydrates rather than sugar containing foods?
because it is mainly glucose
What was the Homewood House diet?
lactovegetarian diets without sweets, mainly dairy, fruits, raw vegetables, and nuts
Examples of carbohydrates:
whole meal bread, soybeans, wheat germ, oats, rice, potatoes
Dental health of the kids in Homewood House:
highly reduced caries, 75% with gingivitis due to poor oral hygiene, increase in DMFT after moving out and choosing their own diet
True or False? Given a certain diet, a person can acquire resistance to caries.
F
At what age was there a steep increase in DMFT at the Hopewood House?
11
What was the study done in the mental institution in Vipeholm, Sweded?
changes in frequency and consistency of carbohydrate intake for 7 groups, 2 groups: sugar w/ meal, 4 groups: sweets between meals, control: basic diet
What were the differences between the groups in the mental institution in Sweden?
quantity, degree of adhesiveness, and time
Main outcome learned from Sweden study:
Same amt of candy eaten with other food, little effect on caries rate, no additional acid exposure
What, besides the frequency of exposure, was shown to have an impact on the development of caries?
stickiness of the sugar-containing food
True or False? Some people are resistant to caries.
T
About what percent of the population is possibly resistant to caries?
30%
All sugar alcohols have this chemical composition:
aldehyde (-CHO) group replaced with alcohol group (-CH2OH)
3 examples of sugar alcohols:
sorbitol, mannitol, and xylitol
How many calories per gram are in xylitol?
3
Why is xylitol non-cariogenic?
not metabolized by cariogenic bacteria
Why is it believed that xylitol may have anti-cariogenic properties?
Plaque lowers with xylitol, Marshall island Study: infants given xylitol syrup daily for 10.5 months in varying doses
In which group of infants were caries the lowest in the Marshall Island study?
8 g/day in 2 doses (less caries than 8 grams in 3 doses)
What in saliva affects caries risk?
buffers, phosphates
True or False? Minerals influence the rate of caries.
T
What is HFT?
hereditary fructose intolerance
True or False? HFT showed us that glucose is cariogenic.
F. That sucrose is cariogenic
Study that provided information on frequency of sugar exposure and stickiness of sugar in relation to caries frequency?
Vipeholm
Study, replace sucrose with xylitol, decrease in caries:
Turku Finland Study
Which study showed us that xylitol syrup provided to infants can reduce caries incidence?
Marshall Island Study
Examples of noncellulose fiber carbohydrates:
Hemicellulose, pectins, gums
