Question | Answer |
True or False. All amino acids have nitrogen? | True |
2 purposes of consuming food | -provides energy
-rebuild body (hair, skin, blood, etc.) |
What are the 6 classes of nutrients? | Protein, Carbohydrate, Fat, Mineral, Vitamin, Water |
What are the 3 functions of nutrients? Give an example for each. | 1. Energy- potential energy in chemical bonds released --> heat & calories (proteins, carbs, fats
2. Structure- Calcium, protein --> bone structure; water
3. Regulatory- protein --> regulates body fluid balance |
What is the Recommended Dietary Allowances (RDA)? | the daily amount of nutrients considered adequate to meet the needs of nearly all healthy people (not a minimum or average need) |
What is Digestion? | The process by which food is broken down into a form that can be absorbed in the intestine; break down of food to be ready for bodily absorption |
the 2 types of digestion | 1. mechanical (physical)- in the mouth, esophagus, and
2. chemical (enzyme breakdown)- stomach, small intestine |
What is homeostasis? | Maintenance of relatively constant internal conditions controlled by many systems in the body |
Purpose 1 of protein... | source of nitrogen |
What are the basic units of a protein? How many are there? And what makes them different from one another? | Amino Acids. 20 (1-9= essential; 10-20= NEAA). They differ by R-group |
Why are the first 9 aa essential? | R-groups can't be manufactured by the body and are needed through a food source |
What determines protein function? | protein structure |
What are the 3 functions of protein? | 1. structure (bone, connective tissue *collagen)
2. Energy (protein-->chem bonds release energy); no storage of protein (all functional tissue)
3. Regulatory (hormones-insulin; enzymes-catalyst; immune system) |
true or false: All amino acids have Nitrogen | true |
Where are proteins and fats metabolized? | mitochondria |
Where are proteins made? | the endoplasmic reticulum |
What is protein turnover? What is the purpose? | recycling of amino acids. allows body to adopt to changing needs for specific proteins. making and breaking down of proteins aren't 100% efficient. |
What are the different rates of protein turnover? | 1. Fast: intestine, blood
2. Medium: muscle, skin
3. Slow: brain, central nervous system (CNS |
What happens to proteins that don't turn over? | lost from the body and must be replenished (hair, nails, skin, stool) |
Protein Deficiency | 1. Early Development: pregnant-1.5 years; stunting of growth, mental retardation, affected brain development
2. later development: cell size increases |
Conditions linked to protein deficiency: | edema- fluid balance disrupted
intestinal problems
distended abdomen- fatty liver
Infections (high turnover proteins affected most dramatically) |
RDA for protein (3 steps) | 1. minimum
2. adjust for population variability
3. adjust for diet quality |
Protein Requirement: | (.8 g protein) x (body weight in kg) per day |
Factors that change protein needs | 1. growth: requirement lowers as rate of growth decreases (infants need 2 g per kg of body weight)
2. pregnancy: lactation --> +25 g per day
3. Injury & Illness
4. Exercise- approximately 50% above RDA |
Daily Value for protein (DV) | 50 g in a 2000 calorie diet |
other DV... | 1. fat- 65 g.
2. carbs- 300 g
3. saturated fat- 20 g
4. cholesterol- 300 mg
5. fiber- 25 g |
What is a complete protein? | Has all 9 EAA (all in amounts proportional to need)
digestible
ex: eggs, breast milk, soy food, beef & other meat, milk products |
Incomplete protein examples... | grains, vegetables, kidney beans, cashews, sesame seeds |
What is Protein Efficiency Ration (PER) | weight gained/protein eaten (high: fish & milk protein; low: white flower protein) |
Chemical Score is... | compares food protein EAA levels relative to Egg white EAA levels
lowest percentage is chem. score |
Why is it impossible to feed a 12 month old child black eyed peas as exclusive protein? | 1. a growing child has high need for EAA & protein
2. Black eyed peas are an incomplete protein and therefor have a low level of EAA
3. Child would eat so many that it would exceed caloric needand volume of food consumption to meet needs for EAA |
Health Considerations of Vegetarianism: | may decrease risk for chronic diseases compared to animal protein based diets
ex: grain + legumes = complete proteins
1 1/4 cups of rice & 1 cup of lentils = 3 oz. chicken |
What is a calorie? KCAL | the heat needed to raise 1 liter of water 1 degree Celcius |
What is heat? | potential heat released from chemical bonds |
What is the purpose of a bomb calorimeter? | determines the total potential energy in food |
Where potential energy goes... bomb calorimeter caculations | carbs 4.2 Kcal/g (body gets 4 Kcal/g-->Physiological fuel value; 5% lost to stool)
protein 5.7 Kcal/g (body gets 4 Kcal/g and 10% lost to stool)
fat 9.5 Kcal/g (body gets 9 Kcal and 5% lost to stool) |
Examples of things that don't have calories... | water, fiber, vitamins, minerals, cholesterol |
What is the Basic Metabolic Rate (BMR)? | Heat/Energy needed to keep basic bodily functions going such as heart and lung function
measured: at rest; 12 hour fasting; 24 hours with no exercise; and neutral room temp.
approximately 1000-2000 calories |
What is the Thermic Effect of Food (TEF)? | Heat/Energy need to digest food
50-200 calories |
What are the 4 components of calculating caloric need? | Basic Metabolic Rate, Thermic Effect of Food, Activity, and Growth |
Factors that change BMR | Age, Fasting , and Exercise |
Functions of Carbs... | structure, food source, regulation
1/2 total calories
crucial for brain & muscle |
Monosaccharide types... | simple carb/sugar; 6-carbon ring + water
Glucose: blood, starch
Fructose: fruit sugar
Galactose: 1/2 milk sugar |
Disaccharides... | 2 sugars; simple carb/sugars
Sucrose: table sugars
Maltose: malt, seed/bean sprout (breakdown unit of starch)
Lactose: milk sugar (Glucose + Galactose) |
Difference between fructose corn syrup and sucrose... | sucrose has peptide bond |
Polysaccharides... | many sugars; complex carbs
starch-->hundreds/thousands of glucose
in plants: vegetables, grains, unripe fruit, potato, pasta, rice |
What is fiber? | glucose of other monosaccharides linked in long chains; the linkage between sugar units isn't digestible by human enzymes |
What is glycogen? | basic unit=glucose
animal "starch" made from hundreds of glucose units in a long chain w/ many branches. Glycogen is stored in the muscle & liver of humans and other animals but no food source. |
Water-Insoluble fiber | 1. Water-insoluble: cellulose
source: whole grain & vegetable
holds water and bulks up intestine, speeds waste passage
benefits: relieves constipation, prevents hemorrhoids, helps prevent intestinal disease & cancer |
Water-Soluble fiber | gums, pectins
sources: fruits, beans, oats
benefit: lowers blood cholesterol, helps lower heart disease risk, forms gel |
What is fiber? | structural material in plants
indigestible carb
0 calories
ends up in stool |