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Nutrition exam 1
nutrition exam 1
| Question | Answer |
|---|---|
| What influences our food selection? | • Personal preference/ habits • Social, cultural, religious traditions • Availability, convenience, economic • Medical conditions • Nutritive value |
| 6 classes of nutrients | • Carbohydrates • Fat • Protein • Vitamins • Minerals • Water |
| Organic vs inorganic | • Carbohydrates: protein , and fat are energy yielding organic |
| kalories per gram | o Cho- 4 Kcals/gm o Pro-4kcals/gm o Fat-9kcals/gm |
| What is an essential nutrient? | • A nutrient that we cannot make |
| What is phytochemical? | • Wide variety of chemicals made by plants |
| • Adequacy – | providing all the essential nutrients, fiber, and energy in amounts to maintain health |
| • Balance | providing food in proportion to one another and in proportion to maintain the body’s need |
| • Calorie | management of food energy intake |
| • Nutrient density- | - a measure of the nutrients a food provides relative to the energy it provides |
| • Moderation- | providing enough, but not too much |
| • Variety- | eating a wide selection of the foods among major food groups |
| what are the five major food groups established by the USDA food guide? | • Vegetables, fruits, legumes, meat, milk |
| According to my plate, where should the majority of our food choices come from? | plant base products |
| What is protein complementation | • Protein complementation amino acids, essential protein, and non-essential protein |
| how can vegetarians use it to plan a balanced diet? | • Protein complementation system allows for adequate complete or high quality protein in the diet |
| What food combinations can insure adequate quality protein? | o Grains &legumes o Legumes & nuts, seeds o Milk products & grains |
| • Refined- | - bran, germ, husk removed |
| • Enriched | nutrients are added back in after processing |
| • Whole grain- | intact not refined |
| • Fortified- | nutrients added which may not have been present in original food |
| What is included on a food label | • Included on the food label ingredient list , serving size, nutrition facts, %daily value |
| how are ingredients listed? | • Ingredients are listed descending order by weight or amounts |
| what caloric value is the % daily value based upon? | • Caloric daily value is based upon 2,000 calories |
| 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 |
| • Bolus- | mass of chewed food |
| • Chyme | fluid of partly digested food |
| • Peristalsis – | muscular contractions of GI tract that pushes food contents along |
| • Segmentation- | squeezing action by intestines, backward and forward motion |
| Anatomy of absorptive system- why is this so efficient at absorption | • Small intestine, villi, microvilli • So efficient because villi trap nutrients |
| • Simple diffusion | cross intestinal cells freely ( water and small lipids) |
| • Facilitated diffusion- | need specific carrier ( water soluble vitamins) |
| • Active transport- | need carrier and requires energy (glucose and amino acids) |
| What circulatory systems are involved in nutrient absorption and transport? | • Lymphatic system • Vascular system |
| Which products go into vascular system, lymphatic system? | • Vascular system: blood heart pumps • Lymphatic system- clear yellowish fluid |
| Classification of CHO (which are simple, complex) | • Simple carbohydrates are monosaccharide’s & disaccharides • Complex are oligosaccharides and polysaccharides |
| 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 |
| 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 |
| Main areas of digestion of starch | • Starts in mouth main area small intestine |
| 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 |
| 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 |
| What is DRI recommendation for % of total calories from CHO that should be consumed? | • 45-65% OF kcals from CHO |
| Why are fibers indigestible | • Fibers indigestible because enzymes cannot break it down |
| • Soluble fibers- | form gells hemicellulose, pectin fruit, gums, mucilage’s, psyllium |
| • Insoluble fibers- | cellulose, lignin |
| • Recommended intake for fiber | 25 gms for 2000 kcal intake, 14gm per 1000 kcal intake, 20-35 gms a day |
| • 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 |
Created by:
Julaine_13
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