nutrition exam 1
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
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| What influences our food selection? | • Personal preference/ habits
• Social, cultural, religious traditions
• Availability, convenience, economic
• Medical conditions
• Nutritive value
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| 6 classes of nutrients | • Carbohydrates
• Fat
• Protein
• Vitamins
• Minerals
• Water
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| Organic vs inorganic | • Carbohydrates: protein , and fat are energy yielding organic
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| kalories per gram | o Cho- 4 Kcals/gm
o Pro-4kcals/gm
o Fat-9kcals/gm
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| What is an essential nutrient? | • A nutrient that we cannot make
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| What is phytochemical? | • Wide variety of chemicals made by plants
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| • Adequacy – | providing all the essential nutrients, fiber, and energy in amounts to maintain health
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| • Balance | providing food in proportion to one another and in proportion to maintain the body’s need
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| • Calorie | management of food energy intake
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| • Nutrient density- | - a measure of the nutrients a food provides relative to the energy it provides
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| • Moderation- | providing enough, but not too much
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| • Variety- | eating a wide selection of the foods among major food groups
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| what are the five major food groups established by the USDA food guide? | • Vegetables, fruits, legumes, meat, milk
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| According to my plate, where should the majority of our food choices come from? | plant base products
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| What is protein complementation | • Protein complementation amino acids, essential protein, and non-essential protein
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| how can vegetarians use it to plan a balanced diet? | • Protein complementation system allows for adequate complete or high quality protein in the diet
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| What food combinations can insure adequate quality protein? | o Grains &legumes
o Legumes & nuts, seeds
o Milk products & grains
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| • Refined- | - bran, germ, husk removed
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| • Enriched | nutrients are added back in after processing
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| • Whole grain- | intact not refined
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| • Fortified- | nutrients added which may not have been present in original food
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| What is included on a food label | • Included on the food label ingredient list , serving size, nutrition facts, %daily value
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| how are ingredients listed? | • Ingredients are listed descending order by weight or amounts
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| what caloric value is the % daily value based upon? | • Caloric daily value is based upon 2,000 calories
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| Anatomy of GI tract; where does most digestion/ absorption occur? | • Anatomy of GI tract
o Moth, esophagus .small intestine , large intestine , rectum
o Small intestine is where most digestion occurs
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| • Bolus- | mass of chewed food
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| • Chyme | fluid of partly digested food
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| • Peristalsis – | muscular contractions of GI tract that pushes food contents along
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| • Segmentation- | squeezing action by intestines, backward and forward motion
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| Anatomy of absorptive system- why is this so efficient at absorption | • Small intestine, villi, microvilli
• So efficient because villi trap nutrients
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| • Simple diffusion | cross intestinal cells freely ( water and small lipids)
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| • Facilitated diffusion- | need specific carrier ( water soluble vitamins)
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| • Active transport- | need carrier and requires energy (glucose and amino acids)
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| What circulatory systems are involved in nutrient absorption and transport? | • Lymphatic system
• Vascular system
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| Which products go into vascular system, lymphatic system? | • Vascular system: blood heart pumps
• Lymphatic system- clear yellowish fluid
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| Classification of CHO (which are simple, complex) | • Simple carbohydrates are monosaccharide’s & disaccharides
• Complex are oligosaccharides and polysaccharides
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| Condensation reaction, hydrolysis reaction ( what do they form or breakdown) | • Hydrolysis reaction – split molecules occur during digestion broken down into monosaccharide’s
• Condensation reaction—pairs of monosaccharide’s water forms
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| Storage forms of CHO in the body and in plants | • Glycogen storage form of glucose in the body liver & muscle
• Starch storage form in plants supports growth
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| Main areas of digestion of starch | • Starts in mouth main area small intestine
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| Steps involved in blood glucose | • Blood glucose rises with eating
• Pancreas releases insulin
• Glucose taken into cells, liver muscles make glycogen, excess glucose stored as fat
• Blood glucose decline
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| maintenance, role of insulin/ glucagon | • Insulin- moves glucose into cells it lowers levels
• Glucagon- brings glucose out of storage and ships to blood it rises levels
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| What is DRI recommendation for % of total calories from CHO that should be consumed? | • 45-65% OF kcals from CHO
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| Why are fibers indigestible | • Fibers indigestible because enzymes cannot break it down
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| • Soluble fibers- | form gells hemicellulose, pectin fruit, gums, mucilage’s, psyllium
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| • Insoluble fibers- | cellulose, lignin
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| • Recommended intake for fiber | 25 gms for 2000 kcal intake, 14gm per 1000 kcal intake, 20-35 gms a day
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| • Health benefits of fiber | o Weight control
o May reduce risk of colon cancer, hemorrhoids, diverticulosis
o Maintains colon function
o May lower cholesterol, reduce risk of heart disease
o Control blood sugar
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