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Nutrition FCS 6
Chp1,Chp2 & Chp3, Midterm
| Question | Answer |
|---|---|
| What is Nutrition? | The study of food including: How food nourish our bodies and influences our health. Is relatiive new discipline of science. T/F?True |
| What years for recognition of carbohydrates, proteins, some minerals?____ | 1775-1825. T/F?True |
| Links between diet, weight & chornic disease in what year?_____ | 1948 present. T/F?True |
| What are Nutrients: | CHemicals in foods that our bodies need for health & growth. Key tip: We cannot make these in our body and must obtain them in the diet. T/F?True |
| MACROnutrients: | nutrients required in relatively LARGE amounts. Key tip: Provide energy (fuel) to our bodies. Carbohydrates, lipids, proteins. T/F?True |
| MICROnutrients: | nutrients required in relatively SMALL amounts. Key tip: Vitamins & Minerals. T/F?True |
| Organic nutrients: | nutrients that CONTAINS the element CARBON. Hint: carbohyrates, lipids, proteins, vitamins. T/F?True |
| Inorganic nutrients: | nutrients that DOES NOT CONTAINS the element CARBON. Hint: Mineral & Water. T/F?True |
| 3 Componets of "Energy Nutrients"? | Carbohydrate, Lipids, Protein Hint: The "gasoline" for your engine. T/F?True |
| Energy measured as heat energy as heat energy. The unit of measurement for this is the____ | calorie. Shortened form of the word "kilocalorie". T/F?True |
| Energy Value of the energy nutrients. Carbohydrates: contains how many kcal per gram | 4 kcal per gram hint: 1/4 teasppon of white sugar weighs about 1 gram. T/F?True |
| Lipids (Fat): contains how many kcal per gram | 9 kcal per gram Hint: less than 1/4 tsp of oil weigh 1 gram. T/F?True |
| Proteins: contains how many kcal per gram | 4 kcal per gram Hint: 1/4 of an egg white would contain one gram of protein. T/F?True |
| Classes of Nutrients: Carbohydrates: | Include sugars and starches. Hint: Fiber belong to the category of carbohydrate but does not provide energy. T/F?True |
| Lipids: | Insoluble in water . An important energy source during rest or low intensity exercise. Provide 9 kcal per gram. stored as adipose tissue (body fat). T/F?True |
| Proteins: | Composed of Carbon, Hydrogen, Oxygen, and Nirtogen proteins can supply 4 kcal of energy per gram, but are not a primary energy sourcec. protein are important for: Building Regulation Immunity T/F?True |
| Vitamins: | Vitamin are organic molecules that assit in regulations body processes: Buliding and maintaing healthy bones & tissue Support immune system ensure healthy vision Hint: Vitamins does not supply energy to our bodies. T/F?True |
| Minerals: | Mineral are inorgainc substance required for body processes. minerals function: fluid regulation, energy production, bone structure, muscle and nerve fuctioning Ex: iron, calicium, sodium, iodine. T/F?True |
| Water: | Inorganic nutrient, essential, for survival Inolved in many body processes: fluid balance and nutrient transport body temnpreature removal of wastes chemical reaction. T/F?True |
| Nutrient Density: | Nutrient Density is measure of the nutrient a food provide a food provides compared to its energy content. A nutrient-dnese diet is a healthy diet. Hint: Broccoili has more nutrient-dense than French Fries. T/F?True |
| Looking for difference in diseases in different populations is a branch of medicine called | Epidemiology. T/F?True |
| Studies suggest an association betwwen factors, but cannot prove cause and effects | Epidemiolocial. T/F?True |
| RDAs-Recommeded Dieatary Allowances & AI*: | These are the optimum intakes for nutrients, based on current research RDA- based on through research on a significant number of subjects- more confidence in the result AI*- based on less data, thus more of an "educated guss". Revised as needed. T/F?T |
| RDA & AI* pt2 | set a level well above the minimum need: optimum intended for use with healthy people repersent different age/gneder groups designed to prevent dieficiency diseases & chronic diseases. |
| Tolerable Upper Intake Level | Abbrevited "UL" is Upper Limit Key Tip:Suggest's the maximum safe intake of a nutrient, Above these levels, toxicity may occur. T/F?True |
| Nutrition Guidelines: | The tools for designing a healthful deit include: Food Labels Dietary Giudlines My Plate Other Diet Plans |
| Dietary Guidelines: | Dietary Guidelines for Americans Develope by the U.S. Department of Agriculture and U.S Dept. of Health and Human Services Update every 5 years Most recent update was in 2010 Translate into individual plans with http://www.choosemyplate.gov. T/F?True |
| Other Deit Plans: | Originate to fit different health needs Support by research on benifits Ex: The Dash Diet Plan Harvard Health Eating Pyramid/Health Eating Plate. T/F?True |
| Dash Deit Plan: | Dietary Approches to stoop Hypertension Similar to My Plate: lot-fat; high fiber Eating a low sodium diet, high fruits & vegetables reduce blood presure & decreases risk for heart diease & stoke. T/F?True |
| Food Values: | Food labesl list amounts of certain Macro & Micronutrients These nutrients are expressed as Daily value. Daily Value is the amount of nutrient in a food shown as a percentage of the recommedation for a person cosuming a 2000 kcalorie diet. T/F?True |
| Overview of the Digestive System pt1 | Digestion:process of breaking food into components small to be absorbed by the body. Absorption: process of taking substances into the interior of the body. Gastrointestinal tract: hollow tube consisting of the mouth, pharynx, esophagus, stomach..T/F?Tr |
| Overview of the Digestive System pt2 | small intestine, large intestine,& Anus. Feces: body waste, include unabsorbed food residue, bacteria & dead cells. T/F?True |
| "Digestive Secretions" Digestion inside the GI tract is assisted by digestive secretions. | Mucus: mucus moistens, lubricates & protects the GI tract. Enzymes: protein molecules that speed up chemical reactions; enzymes are not changed during reactions. Acid (stomach) & alkaline(pancreas) juices Hormones. T/F?True |
| General sequence of events | Mouth: Chewing- physical grinding of food. Secretes saliva moistens food Contains an enzyme that begins digesting starch. T/F?True |
| Esophgus | Transport tube from mouth to stomach. "Bolus" of food is propelled via peristalsis There are no digestive enzymes in esophagus. Junction of esophagus & stomach is guarded by sphincter muscle: Keeps stomach contents from refluxing into esophagus. T/F? |
| Stomach | Holding tank- minimal digestion takes place here.Enzyme action of the stomach is helpful but not essential. Stomach cells: produce mucus to protect self from digestion Chyme: the mixture of food & gastric (stomach) secretions found in the stomachT/F?Tru |
| Small intestine pt2 The most important area for digestion & absorption | 3 segments: Duodenum Jejunnum ileum: Designed to maximize surface area for nutrient absorption. Most digestion & virtually all nutrient absorption occur here.T/F?True |
| Small intestine pt2 | Vocabulary: Mucosa: inner lining of intestine (covered with fold) Vill: finger like projection on the surface of the mucosa. Microvill (brush boder): hair like projections on the surface of the vill. T/F?True |
| Source of the digestive chemicals in the small intestine: | Gallbladder Pancreas Cell lining the intestine. T/F?True |
| Pancreas Organ with 2 major functions: | 1. Produces hormones unrelated to digestion: insulin & glucagon- regulated blood sugar. 2. Produces digestive secretions. T/F?True |
| Pancreas produces: | Powerful digestive enzymes that break down: Carbohydrate Lipid Protein 2. Bicarbonate (alkaline juice that neutralizes stomach acid). T/F?True |
| Intestinal wall enzymes: | Additional digestive enzymes are secreted by the lining the small intestine to "finish off" digestion. T/F?True |
| Transport of nutrient after absorption | Water soluble nutrients: travels via portal vein (blood) to liver & then to other organs & tissues Fat soluble nutrients: enter lacteals in small intestine & then travel via lymphatic system to bloodstream |
| Large intestine | Does not directly participate in digestion.Can absorb water & some vitamins & minerals. Contains the colon & the rectum. Bacteria reside in colon. *Type & proportion are unique to human gut *Vital for our health *Partially degrade fiber. T/F?True |
| Large intestine pt2 | *Have regular & protective effects *should not attempt to 'cleanse' or remove. T/F?True |
| Metabolism of Energy Nutrients | Release sun's energy trapped in chemical bonds. T/F?True Energy reactions is converted into ATP. ATP is the energy currency of the cell. |
| Energy nutrients are broken down to get the sun's energy out of their bonds "Carbohydrates" | Glucose inside the cells broken down to Acetyl-CoA via process called "glycolysis". T/F?True |
| Energy nutrients are broken down to get the sun's energy out of their bond "Proteins" | Amino Acids inside the cells broken down to Acetyl-CoA via process called "demination". T/F?True |
| Energy nutrients are broken down to get the sun's energy out of their bond "Lipid' | Fatty acids inside the cells broken down to Acetyl-CoA via process called "beta-oxidation". T/F?True |
| Summary Of Metabolism Step 1: Creation of Acetyl CoA | Glucose-glycolysis- make a little ATP here (anaerobic) Fatty acid- beta oxidation Amino acid- demination. T/F?True |
| Step 2: Citric Acid Cycle | Starts with acetyl CoA Takes place in mitochondia - requires oxygen (aerobic) make a little ATP here Carbons exit as CO2. T/F?True |
| Step 3: Electron Transport Chain | Hydrogen have their energy removed here. Takes place in mitochondia- require oxygen (aerobic) make a lot of ATP here. Hydrogen made into H2O. T/F?True |
| Summary of catabolism (breakdown) of energy nutrients | All carbon atoms from energy nutrients ends up being breathed out as Co2 gas All hydrogen atoms end up being incorporated into water molecules (H2O). T/F?True |
| Summary of catabolism (breakdown) of energy nutrients pt2 | Part of the available energy in the molecular bonds is captured in high-energy bonds of ATP for use in the cell. Energy from the bonds that is not captured escape as heat Oxygen is required for most of the steps. T/F?True |
| Summary of catabolism (breakdown) of energy nutrients pt3 | Most steps take place inside the mitochondria of the cell: ATP production Inputs: Glucose, Fatty acids, Amino acids Output: CO2, Water(H2O), ATP, heat. T/F?True |
Created by:
Rodney C
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