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nutrition test#2
carbohydrates, fats and other lipids, proteins
| Question | Answer |
|---|---|
| carbohydrates are a major source of | energy |
| plants use CO2 H20 and sun energy to make | carbohydrates |
| the process of plants using the suns energy to combine carbon oxygen and hydrogen to form carbohydrates is called | photosynthesis |
| monosaccharide | 1 sugar, are the building blocks of carbohydrates |
| monosaccharides | glucose, fructose, galactose |
| glucose | primary energy source for cells also called '''dextrose'', or ''blood sugar'' |
| fructose | called ''fruit sugar'' or levulose, hfcs(high fructose corn syrup) |
| galactose | part of milk sugar called(lactose) |
| disaccharides | maltose, sucrose , lactose |
| maltose= | glucose and glucose |
| sucrose= | glucose and fructose |
| lactose= | glucose and galactose |
| sucrose | table sugar, almost 100% sucrose |
| American diet sucrose made mostly from | sugar cane, sugar beets |
| refinement strips away small amounts of ? and minerals naturals in cane and beets | vitamins |
| sucrose is naturally in | honey maple syrup and carrots |
| nutritive sweeteners | contribute to energy to foods provide 4 kcal |
| added sugars | nutritive sweeteners such as sucrose and high fructose corn syrup added during processing or preparation |
| what are alternative sweeteners | substances that are added to food to sweeten it but provide few to no calories |
| what are sugar alcohols | alternative sweeteners, poorly absorbed and may cause diarrheasupply 2 kcal do not contribute to dental calories, |
| alternative sweeteners | sorbitol xylitol and mannitol |
| sugar alcohols provide ? kcal/g | 2 kcal/g |
| aspartame | consists of phenylananine and aspartic acid |
| people with PKU must avoid | aspartame |
| stevia | from leaves of stevia rebaudiana bertoni bush, rebiana, considered safe by fda |
| rebiana | sweet chemical in stevia leaves |
| complex carbohydrates(polysaccharides) | contain >= 10 monosaccharide's bonded together, |
| storage form of carbohydrate in plants and animals | polysaccharides |
| starch=polysaccharide | storage form of carbohydrate in plants, in seeds roots and tubers, modified starches found in sports drinks and energy bars |
| modified starches | maltodextrin ,dextrin, and glucose polymers |
| glycogen=polysaccharide | storage form of carbohydrate in humans and other animals |
| where is glycogen primarily stored | liver and muscle |
| fiber | most forms of fiber are complex carbohydrates the human body cannot digest |
| soluble fibers | dissolve and swell in water ex. cellulose |
| insoluble fibers | usually do not dissolve in water ex. pectins gums |
| good sources of fiber are aminimum of ? grams per serving | 2.5 grams |
| whole grain | the intact ground cracked or flaked seed of cereal grains must contain (fiber rich bran, starchy endosperm, and oily germ) |
| carbohydrates in mouth | salivary amylase digests some starch |
| carbohydrates in stomach | acid inactivates salivary amylase |
| carbohydrates in small intestine | main site for carbohydrate digestion and absorption |
| carbohydrates in liver | absorbed monosaccharides (glucose galactose and fructose)travel to liver |
| carbohydrates in large intestine | some soluble fiber fermented |
| carbohydrates in rectum | very little dietary carbohydrate excreted in feces |
| maintaining blood glucose level hormones | insulin and glucagon |
| insulin and glucagon are both made | in the pancreas |
| insulin | when secreted raises glucose and its action on glucose is uptake by cells |
| glucagon | when secreted lowers blood glucose and its action on glucose is glycogen breakdown and raises synthesis of glucose |
| insulin released from pancreas | enables glucose to enter ells, enhances production/storage of (fat, glycogen and protein) decreases hunger |
| what happens when you don't eat | when blood glucose decreases pancreas releases glucagon stimulating glycogenolysis, and lypolysis |
| glycogenolysis | lysis (to break down) glycogen breakdown releasing glucose into the blood |
| lipolysis (lipo=fat) | breakdown of triglycerides (fat for energy) |
| ketones | form as a result of incomplete fat breakdown (poorly controlled diabetes, fasting or starving, low carbohydrates high protein diet) used by certain cells for energy |
| ketosis | condition that occurs with very high blood ketones unconsciousness and death may occur |
| average American carb consumption pattern | 23% kcal (30 tsp from added sugar) |
| according to myplate added sugars are empty calories and most people only have room for ? empty calories everyday | 100-300 calories |
| in developing nations 70 % of energy comes from relatively ? carbohydrates | unprocessed |
| developing countries unprocessed carbs | whole grains, beans, potatoes, corn , rice |
| look for in cereal | fiber-3 grams or more, sugar-8g or less, 1st ingredient should be either (whole oat or bran) |
| are carbs fattening | it may depend on the type of carb |
| probably fattening carbohydrates | added sugars, refined starches, high fructose corn syrup |
| healthy carbs | fiber rich foods such as fruits vegetables and unrefined grains |
| diabetes mellitus | group of serious chronic diseases characterized by abnormal glucose fat and protein metabolism 2 types |
| type 1 diabetes | 10 % of population autoimmune disease pancreas cells stop making insulin |
| type 2 diabetes | 90% of population, most common type insulin resistant cells |
| blood glucose levels | 70=99 mg/dl, 100-125 mg/dl, 126 and up |
| 70-99 mg/dl glucose level | normal glucose level |
| 100-125 mg/dl glucose level | pre diabetes glucose level |
| 126 mg/dl gluclose level and more | diabetes glucose level |
| step 1 in contolling diabetes-maintenance of normal or near normal blood glucose levels | daily self testing of blood glucose, periodic measurement of glycosylated hemoglobin |
| step 2 in contolling diabetes | maintain healthy body weight |
| step 3 controlling diabetes | follow special diet |
| step 4 controlling diabetes | obtain regular physical activity |
| hypoglycemia | abnormally low blood glucose levels <70 mg/dl, blood glucose level is too low to provide cells adequate energy |
| reactive hypoglycemia | in some people blood glucose drops after eating highly refined carbs |
| metabolic syndrome | seen in 47 million adult Americans, characterized by having more than three of these signs (1-large waist circumference, 2-hypertension, 3-high blood tryglycerides, 4-high blood cholesterol, 5-high fasting blood glucose |
| tooth decay | linked to high carb diet especially sticky simple sugars that remain on teeth |
| bacteria in mouth affecting tooth decay | use carbs in residue for energy produce acid by products of metabolism this acid damages tooth enamel(cavity forms |
| lactose intolerance- | inability to digest lactose cause by inadequate lactase (affects millions of americans, very common in people of African Asian or eastern European descent) |
| fiber and digestive tract | low fiber and the digestive tract- low fiber intake is linked to constipation and straining to expel feces, |
| pressure on large intestine may result in | diverticula formation |
| diverticula | abnormal tiny sacks that form in wall of colon |
| fiber and colorectal cancer | high fiber diets help protect against colorectal cancer |
| fiber and heart health | soluble fibers promote heart health |
| fiber and weight control | high fiber foods are filling resulting in satiety |
| glycemic index | method of classifying carb rich food by comparing the rise in blood glucose after eating a protion of food that contains 50 g gestible carbs to the rise that occurs after eating 50 grams of a standard source of glucose |
| glycemic load | grams of carbs in a serving of food multiplied by the foods glycemic index this figure is then divided by 100 |
| high glycemic foods | sugar, Gatorade bagel |
| low glycemic foods | peaches fructose honey |
| GI AND GL values for a particular food may vary depending on | when food is grown, degree of ripeness, extent of processing, other components in the meal |
| lipids include | fatty acids, triglycerides, phospholipids, cholesterol, |
| lipids are | insoluble in water, less dense than water |
| name 3 important roles that lipids play in the body | crucial components of plasma membranes that surround all our cell, subcutaneous fat under skin stores energy, insulators and protects the body, cushions vital organs especially in abdominal |
| fatty acids (the building block) | fatty acids contain a hydrogen carbon chain (carbon and hudrogen atoms) with a methyl group (CH3) at one end and an acid group (COOH) at the other |
| fatty acids | end of molecule with the methyl group is called omega by chemists |
| fatty acids very in their number of carbons | short, medium, long chain |
| short chain fatty acids | 2-4 carbons |
| medium chain fatty acids | 6-12 carbons |
| long chain fatty acids | 14-24 carbons |
| fatty acids also vary by saturation | saturated, unsaturated |
| saturated fatty acid | each carbon atom has 2 hydrogen atoms attached |
| unsaturated fatty acid | one or more carbons lacking 2 hydrogen atoms and as a result the molecule has 1 or more double bonds |
| unsaturated fatty acids can be | monosaturated-olive oil polyunsaturated fatty acids (sunflower safflower canola oil) |
| 2 essential fatty acids | alpha linolenic acid, and linoleic acid (must get these through diet) |
| benefits of essential fatty acids | precursors or prostaglandins hormone like substances |
| 3 effects of prostaglandins | 1.stimulate uterine contractions, 2-regulate BP, 3-promote immune system response |
| where do we get these essential fatty acids | 2-3 tbls of daily vegetable fat name 2 oils where we can get this (1.canola 2.soybean oils) |
| what are trans fats | unsaturated fats w/at least 1 trans double bond and is straighter rather than the more common cis bond |
| foods that contain trans fat | fried foods, dressing, creamy foods |
| hydrogenation | oricess tgat adds hydrogen atoms to liquid vegetable oils |
| partial hydrogenation | not all double bonds are hydrogenated, naturally cis double bonds convert to unhealthy trans form |
| 2 reasons fats are hydrogenated | more solid at room temperature (margarine), can store longer lower oxidation so higher shelf life,higher oxidation breaks down food and makes it rancid |
| trans fat and health | used in many processed foods |
| high amounts of trans fats in diet increase | heart disease risk by raising blood cholesterol levels |
| tryglycerides are composed of three ? | 3 fatty acids attached to a glycerol backbone |
| 95 % of lipids in the body and foods is in the form of | tryglycerides |
| tryglycerides contain both | saturated and unsaturated fats |
| populations who consume diets rich in saturated fat and trans fat have a higher risk of ? than those whose diets contain more unsaturated fats | CVD |
| lecithin | main phospholipid in foods |
| emulsification | raises surface area to help break down fats |
| cholesterol | a sterol a compound that is more complex than most other lipids |
| cholesterol primarily made in your body | liver |
| functions of cholesterol | body uses cholesterol to make various substances including vitamin d, steroid hormones(estrogen, testosterone) bile, it is component of every cell membrane in the body |
| gallbladder store | cholesterol |
| what happens to lipids in your body | in the duodenum pancreatic lipase digests triglycerides forming primarily monoglycerides free fatty acids |
| bile | made in the liver and stored in the gallbladder |
| bile contains | bile salts that aid in lipid digestion |
| without bile lipids clump together in | large fat globules |
| lipid in stomach digestion | minor fat digestion occurs |
| lipid in liver digestion | produces bile |
| lipid in pancreas digestion | secretes lipase into small intestine |
| lipid in small intestine | main site for lipid digestion and absorption |
| lipid in anus | less than 5% of undigested fat is excreted in feces |
| recycling bile sals | enterohepatic circulation (liver gallbladder, small intestine, portal vein) |
| enterohepatic circulation liver | uses cholesterol to make bile salts |
| enterohepatic circulation gallbladder | stores bile before release into small intestine |
| enterohepatic circulation small intestine | where bile emulsifies fat |
| enterohepatic circulation portal veins | returns bile salts to liver where the compounds are recycled |
| enterohepatic circulation | after bile salts are used to aid lipid digestion the salts are absorbed in the ileum and return to liver for the production of new bile |
| soluble fibers recycling bile salts | and plant sterols/stanols interfere with bile and cholesterol absorption |
| entero | whole |
| hepatic | relating to liver |
| three foods high in soluble fiber | oats , barley nuts |
| aduoise tussye | adipose cells store triglycerides as fat droplets |
| using triglycerides for energy #1 | adipose cells can break down triglycerides into fatty acid and glycerol molecules before releasing them into blood stream, |
| using triglycerides for energy #2 | liver can convert glycerol to glucose another energy source |
| triglycerides provide | 9 kcal/g |
| fat in 1987-1988 | 54 lbs a year |
| fat in 2007-2008 | 63 lbs a year |
| fat contributes | 34% of the average Americans daily caloric intake |
| dietary lipid recommendations | acceptable macronutrient distribution range 20 to 35 % of total calories |
| us dietary guidelines 2010 | 10% of calories from saturated fats, 300 mg cholesterol daily trans fatty acid intake as low as possible |
| lipid info required on -300 facts panel | total kilocalories from fat, total fat, saturated fat, trans fat, cholesterol |
| CVD | disease of the heart and blood vessels |
| most common forms of CVD are | heart disease ''coronary artery disease''stroke, (1 in 3 adult Americans have some form of cvd |
| cvd is responsible for | 30 % of deaths in the US in 2009 |
| athero | lipid contains |
| sclerosis | hardening |
| atherosclerosis | disease in which lipid containing plaques build up inside artery |
| plaque forms in an artery when | something irritates the lining of the artery wall, it interferes with circulation, may also result in thrombus |
| embolus formation | thrombus that breaks away and travels through the blood is an embolus |
| if an embolus lodges in the heart it can cause | heart attack |
| if an embolus lodges in the brain and deprives brain of oxygen and nutrients it causes | stroke |
| arteriosclerosis | condition that results from atherosclerosis, characterized by loss of arterial flexibility, commonly referred to as hardening arteries |
| hypertension | chronic condition characterized by abnormally high blood ressure levels may cause hardened arteries to tear or burst |
| genes may | code for physical conditions that increase risk hypertension and diabetes, influence the way circulatory and immune systems respond to diet |
| lipoproteins | transport lipids in the blood, play major role in atherosclerosis development, carry different types of lipids and can influence plaque formation differently |
| HDL | commonly called ''good'' cholesterol , transports cholesterol away from tissues and to the liver where it can be eliminated |
| LDL | ''bad cholesterol'' conveys cholesterol to tissue may become oxidized LDL and contribute to atherosclerotic plaque |
| VLDL(very low density lipoproteins | high levels may contribute to atherosclerosis primarily carries tryglycerides |
| lipid profile (fasting) | blood test that determines total cholesterol hdl and ldl cholesterol and triglyceride levels |
| per day cholesterol from food < or = | 300 |
| total cholesterol blood test numbers | < = 200 mg/dl |
| LDL cholesterol blood test # | < = 100 mg/dl |
| HDL Cholesterol blood test # | 40-60 mg/dl men 50-60 mg/dl women |
| tryglycerides | < = 150 mg/dl |
| coronary calcium | consists of specks of calcium (tiny calcifications ) in arteries of the heart (associated w. smoking and elevated cholesterol) |
| reducing risk of CVD limit | saturated fats to < 10 % of kcal |
| reducing risk of CVD limit trans fat to | as little as possible pref-none |
| reducing risk of CVD choose unsaturated fats to replace | saturated and trans fat (total fat to 20-35% of total energy intake) |
| omega 3 | (walnuts, shrimp, salmon, tuna, seaweed) actions reduces inflammation blood clotting and blood pressure, may reduce risk of heart disease |
| omega 6 | animal fats and vegetable oils action-increases inflammation and blood clotting may also reduce risk of heart disease |
| reduce dietary fat by | reducing intake of fried foods, purchase lean cuts of meat and trim visible fat, replace some fatty foods with reduced fat or fat free alteratives, replace high fat sandwich meats with nut butters, choose low fat snack fods, use less salad dressing |
| dietary modifications | increase soluble fiber intake, reduce intake of refined carbs monitor alcohol intake (a small amount can raise HDL but increase blood triglycerides levels and blood pressure, lose excess body fat, follow Mediterranean diet |
| 4 ways to lower risk of CVD | exercise, get rid of ab fat, no smoking, better diet chaces |
| statins | class of medication that interfere w/livers metabolism of cholesterol |
| zetia | inhibits intestinal absorption of cholesterol |
| ethanol ''alcohol'' | simple 2 carbon compound, |
| alcohol production requires | microbes (typically yeast), warm conditions, source of simple sugars , typical sugar sources for common beverages are grain, fruit and potatoes |
| alcohol requires no digestion | rapidly absorbed in the mouth esophagus stomach and small intestine |
| detoxification begins in stomach | where alcohol dehydrogenase metabolizes 20% of alcohol consumed |
| most alcohol is absorbed in | small intestine, travels to liver where it is metabolized |
| 2nd pathway for alcohol metabolism (also occurs in the liver) | at high doses the livers ability to metabolize alcohol using the dehydrogenase pathway is overwhelmed, under these condtions a 2nd way takes over and it wastes energy in the form of body heat |
| factors that influence alcohol metabolism | gender, prior drinking history |
| gender and alcohol | men have more gastric alcohol dehydrogenase larger livers that can metabolize more alcohol at a time, more water in their bodies, as a result a mans bac rises more slowly than a womens |
| alcohol dependency | 17 %% of men and 8 % of women become dependent on alcohol at some point in their lives |
| alcohol irritates | lining of the GI tract |
| contributes to ulcers of the | esophagus and stomach |
| chronic alcohol contributes to alcohol | pancreatitis |
| alcohol effects on CNS | appear within a few minutes after consumption |
| alcohol and brain | acts as a depressant slowing transmission of messages between nerve cells |
| alcohol effects on the brain vary and depend on | blood alcohol concentration |
| excessive amounts of alcohol are converted to | fatty acids in the liver |
| fatty liver | condition is reversible if the person avoids alcohol |
| continued alcohol consumption results in | fat buildup in liver (destroys liver cells and results in scar tissue) |
| liver cirrhosis | irreversible hardening of the liver |
| alcohol on cardiovascular system | excess consumption can damage cardiac muscle and elevate blood pressure |
| moderate alcohol use stimulates | appetite |
| excessive alcohol | inhibits appetite displaces intake of nutrient dense foods, interferes w.bodies utilization of certain vitamins minearls and fat |
| alcohol is | bot a thirst quencher, it isa diuretic that suppresses the production of ADH |
| ADH | kidneys excrete more urine which is mostly water and certain mineral and vitamins |
| light to moderate alcohol intakes | raise HDL cholesterol, reduces blood levels of fibrinogen and decreases platelet stickiness |
| what are proteins | complex organic molecules composed of carbon hydrogen and oxygen and nitrogen |
| human body contains how many different proteins | 200,000 |
| all cells in the body contain | protein |
| specific types of proteins include | structural, pigment, contractile,clotting |
| structural proteins | collagen, keratin, |
| collagen protein | in cartilage ligaments and bones |
| keratin protein | hair skin and nails |
| contractile protein | that enable muscles to move |
| pigment proteins | melatonin, |
| melatonin | determines color of eyes hair skin |
| clotting proteins | proteins needed for blood clotting |
| hormones | chemicals that sends a message that regulate body processes and response |
| two hormones made in pancreas | insulin, glucagon |
| enzymes are proteins that do what | speed up a reaction w/out becoming a part of that reaction |
| transport proteins | oxygen and many nutrients are transported by special proteins |
| proteins aid in | fluid balance |
| edema | pooling or swelling |
| proteins in blood such as albumin help what? | maintain the proper distribution of fluids w/in bloodstream and body tissues |
| acid base balance | maintaining the proper pH of body fluids |
| blood and tissue fluid must maintain a pH of | 7.35-7.45 |
| TOO acidic | having an excess of H+ |
| TOO BASIC | not enough H+ |
| WHAT ARE BUFFERS | proteins that keep solution in range |
| proteins are made of smaller units called | amino acids |
| how many different amino acids in human proteins | 20 |
| each amino acid is composed of 3 groups of atoms | an amino or a nitrogen containing group (amino group has nitrogen bonded to 2 hydrogen atoms), Rgroup, acid group |
| R group | side chain varies with each amino acid |
| acid group | acid portion |
| essential amino acids | cannot be made by the body so must be supplied in the diet (9 of the 20) |
| nonessential amino acids | can be made by the body (11 of the 20 ) |
| proteins in foods | nearly all foods contain some protein but no natural food is 100 % protein |
| does animal or plant food have more protein | animals have more |
| certain parts of protein contain more protein than others examples | seeds , tree nuts, legumes |
| legumes | plants that produce pods w/single row of seed ex.(soybeans peas peanuts lentils) |
| high quality protein (complete protein) | contains all 9 essential amino acids in amounts that support growth, most animal products |
| high quality plant foods | quinoa , and soy |
| low quality protein (incomplete protein) | lacks or has inadequate amounts of 1 or more essential amino acid, most plant foods and gelatin |
| how your body synthesizes protein | cells assemble the 20 amino acids in specific sequences according to info provided by DNA, amino acids are connected by peptide bodys |
| peptides | chains of usually less 15 amino acids |
| polypeptides | more proteins are proteins made of more than 50 amino acids |
| the hook that connects the beads represent | peptide bond |
| each distinctive bead in illustration represents | a different amino acid |
| hemoglobin molecule | 4 polypeptide chains each with an Fe containing unit |
| denaturation | altering a proteins natural shape and function by exposing it to conditions such as these 4 conditions |
| 4 conditions of denaturation | heat, alcohol, hydrochloric acid, physical gitation |
| hydrochloric acid | denatures proteins |
| protein digestion begins in the | stomach |
| pepsin | enzyme digests proteins into smaller polypeptides |
| polypeptides enter the | small intestine |
| the enzymes trypsin and chymotrypsin break down polypeptides into shorter peptides and individual | amino acids |
| absorptive cells release enzymes that digest most small peptides into | individual amino acids |
| after absorption amino acids enter portal vein and travel to | liver |
| liver and protein after absorption | keeps some amino acids for its own use and releases other into general circulation |
| most proteins are digested and amino acids absorbed so | very little protein is eliminated in feces |
| protein turnover | breaking down older unneeded proteins into amino acids and recycling the amino acids |
| amino acid pool | amino acids that have not been incorporated into proteins(endogenous amino acids, exogenous proteins) |
| endogenous amino acids | available from amino acids pools |
| exogenous proteins | from dietary sources |
| transamination | transfer of nitrogen containing group from an unneeded amino acid to a carbon skeleton forming an amino acid |
| deamination | removal of nitrogen containing group from an unneeded amino acid |
| deamination and Urea formation | ammonia (NH3) is converted to urea that the kidneys excrete in urine |
| nitrogen balance (equilibrium) | balancing nitrogen intake with nitrogen losses |
| positive nitrogen balance | body retains more nitrogen that it loses |
| negative nitrogen balance | body loses more nitrogen that it retains |
| positive nitrogen balance examples | during growth, pregnancy , recovery from illness, result of certain hormones resistance exercises |
| negative nitrogen balance examples | occurs with low protein intake kidney disease and blood loss, kidney disease rest burns |
| daily protein needs of healthy adults | RDA=.8 G/KG body wt |
| allergy | inflammatory response resulting when bodys immune system reacts inappropriately to a substance that is typically harmless |
| allergen | the offending substance |
| most food allergens are proteins that | escape digestion and are absorbed as whole proteins |
| signs that occur w/in minutes or couple of hours and typically include | hives, swollen or itchy lips, skn flushing, scaly skin rash, difficulty swallowing wheezing and difficult breathing, abdominal pain vomiting diarhhea |
| people with family history of food or environmental allergies | people who develop food allergies |
| people who develop food allergies | 6 % of children, most children outgrow their allergies by age 5 (not usually nuts seafood and wheat) |
| 3-4 % of adults in us have one or more | food allergies |
| giladin | protein found in gluten of wheat buckwheat barley and rye, triggers inflammatory response in small intestine |
| symptoms of celiacs disease | chronic diarrhea, weight loss, poor growth in children |
| gluten | elastic strands of protein found in breads and other dough products |
| PKU phenylketonuria | genetic disorder affects 1/10000 to 1/15000 infants in the US, caused by lack of enzyme that converts the amino acid phenylomanline is another compound, undiagnosed infant will develop mental retardation by 1st birthday |
| pku people should avoid | nuts milk products egg meat foods containing aspartame |
| my plate recommendations for protein intake | choose lean or low fat meat , choose extra lean ground beef |
| nutrition facts panel only provides ? of protein | grams, not provide info concerning protein quality |
| complementary combos | mixing certain plant foods to provide all essential amino acids without adding animal proteins |
| amino acids often low or limiting in plant proteins | tryptophan threonine lysine and methionine |
| vegetarian children | may be difficult to consume adequate protein and energy because plant foods tend to be filling |
| vegetarian in pregnancy | may need vitamin b-12 supplements |
| vegetarian in breast feeding | breast milk may be deficient in b-12 infant may develop severe developmental delays if fed breast milk that lack vitamin b-12 |
| excessive meat intake | may increase risk of heart disease and cancers of the colon/rectum and possibly prostate |
| protein deficiency | uncommon in us, may occur in elderly or low income people person with alcoholism , anorexia or intestinal tract disorders |
| undernutrition results from | chronic lack of food or poor food choices |
| kwashiorkor | adequate energy intake but intake of high quality protein is low |
| marasmus | starvation extreme weight loss |
| only safe and reliable way to increase muscle mass is | resistance training |
| AMDR | acceptable macronutient dietary registration |
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