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HUMNNTR210-1-OSU
Human Nutrition 210 - Material thru first Exam (With J.Bomser Sp2009)
| Question | Answer |
|---|---|
| What are the six classes of nutrients | Carbs Fats Proteins Vitamins Minerals Water |
| What composes Carbohydrates? | C, H, O |
| What is the basic unit of carbohydrates? | a monosaccharide (such as glucose) |
| How much energy does carbs yield? | 4kcal/gm |
| What is the basic unit of a lipid? | fatty acid |
| What composes a lipid? | C, H, and fewer O than carbohydrates |
| What is the major form of a lipid? | Triglyceride |
| What is the structure of a triglyceride? | It has a glycerol head and a fatty acid tail. |
| How much energy do lipids yield? | 9kcal/gm |
| What is the composition of proteins? | C, H, O, and N |
| What is the basic unit of a protein? | an amino acid |
| How many amino acids (essential and non essential) are there? | There are 9 essential, and 11 non essential. |
| How much energy do proteins yield? | 4kcal/gm |
| What is the difference between vitamins and minerals? | Minerals are inorganic substances that function in cellular process, nervous system, water balance. Vitamins are substances composed of various elements that enable chemical reactions. Vitams are water soluble, and fat soluble, . |
| 1,000 calories = ? | 1 kcal = 1 (food Calorie) |
| What are the uses of food energy? | Build new compoinds, perform muscular movements, promote nerve transmissions, and balance ions within cells. |
| What are energy yielding nutrients, and how much do they yield? | Carbs = 4kcal/gm Protn = 4kcal/gm Fat = 9kcal/gm Alch is not a nutrient but it yields 7kcal/gm All are adjusted for digestibility |
| What is a calorie? | "the amount it heats it takes to raise the temp of 1g of water by 1 degree Celcius" Kcal = 1000 grams of water by 1C (kcals used on food labels) |
| How do you determine energy from amount of a nutrient. | Multiply grams of nutrient by it's energy yeild ratio (for example 4kcal/gm). This yeilds the total calories from the nutrient. You can divide this by the total calories to determine the amount of total amount of calories to determine the % contribution. |
| Recommendations for percentages of calories from different nutrients? | Carbs 45-65% Protein 10-35% Fat 20-35% (and no more than 10% from saturated fat) |
| How do you calculate bmi? | ( Weight in lbs * 703 ) / (Height in in)(height in inches) |
| What's the difference between hunger and appetite? | Hunger is a physical drive, appetite is a psychological drive. |
| What organ regulates satiety? | The hypothalamus. |
| What hormones increase hunger? | endorphins, cortisol. |
| What hormones produce satiety? | Serotonin, choleccytokinin |
| What is a healthy diet? (Credo) | to "consume a VARIETY of foods BALANCED by a MODERATE intake of each food" |
| What does it mean to have variety in diet? | - Choosing different foods from within each food group - Not eating same thing all the time |
| What is nutrient density? | Comparison of vitamin and mineral content to number of calories? |
| What is Energy density? | Comparison of calorie content to weight of food |
| What are the principles of the pyramid? | Variety, Moderation, Activity, Porportionality |
| What does the pyramid rec. in the grain group? | 3 oz of of grains, at least half whole grains |
| For whom are RDA's designed to accomodate? | Almost all healthy people. |
| Where do they set RDA's compared to actual needs? | 20% Above, to accomodate people with higher needs. |
| How many nutrients are RDA's set for? | 19 nutrients |
| What is the goal with reference to RDA's and eating? | Eat close to the RDA amounts. |
| What are other nutrient recommendations with acronyms? | AI - Adequate intake EER - Estimated energy requirements UL - Upper level DV - Daily value |
| What must be on a food label? | Product Name Mfgr's name and address Uniform serving size Amount in package Ingredients descending in order by weight |
| What food requires a label? | Nearly all packaged foods and processed meat products. |
| What does the brain consume per day? | 6 grams of carbs per day in the form of glucose. |
| How do we derive energy from carbohydrates? | By breaking the carbon bonds into 2 different pieces(or compounds) |
| What are the monosaccharides mentioned in class? | 6 carbons: Glucose, Fructose, Galactose 5 Carbons: ribose, dioxyribose |
| Where is fructose metabolized, and what does it form? | Fructose is metabolized to glucose in the liver. |
| Where is fructose commonly found? | It is commonly found in fruit, honey and evil corn syrup. |
| What is Sucrose? | Disaccharide of Glucose + Fructose |
| What is lactose? | Disaccharide of glucose + galactose. |
| What is maltose? | disaccharide of glucose + glucose |
| What are dissacharides? | "Simple sugars" 2 or more monosaccharides combined. |
| What are olgiosaccharides? | Lots of monosaccharides combined such as RAffinose and starchyose found in beans and legumes not digested metabolized by bacteria in the large intestine |
| What are complex carbs? | -Poly saccharides such as starch and glycogen - amylose -amylopectin -dietary fiber |
| What is starch? | a polysaccharide of 3000 or more monosaccharides bound together amylose is a straight chain polymer whereas amylopectin is a highly branched polymer |
| What is glycogen? | The storage form of carbs for animals and humans. It has a structure similar to starch. |
| Where is glycogen found? | It is found in the liver and muscles. |
| What is dietary fiber? | undigested plant food that the body cannot break the bonds... it consists of insoluble fiber and soluble fiber |
| What is insoluble fiber? | Cellulose. It cleans out the intestines. |
| What is soluble fiber | Pectin It lowers cholesterol, regulates blood sugar. it comes from fruit, veggies, rice bran, flax seed |
| What are the health benefits of dietary fiber? | It solves intestinal issues, lowers risk for heart disease. |
| What is asulfame-K? | It's the newest sugar substitute, 200x sweeter than sucrose, not digested by the body, and it's heat stable. |
| How does digestion of carbohydrates begin in the mouth? | Saliva contains amylase which breaks down starch |
| How does digestion of carbohydrates occur in the stomach? | It doesn't. Acidic environment stops the production of salivary amylase. |
| What is the major site of digestion for carbs? | The major site of digestion of carbohydrates is in the small intestine. |
| How are carbs digested in the small intestine? | Pancreatic amylase is released Intestinal cells release enzymes that break down disaccharides into monosaccharides. Monosaccharides are absorbed. |
| What is the difference between the absorption of glucose and galactose versus fructose? | Glucose and galactose are absorbed through active absorption which expends energy, whereas fructose is done through facilitated absorption which doesn't use energy. |
| What is the portal vein? | It is a vein that transports absorbed monosaccharides and takes them to the liver. |
| What can the liver do with absorbed monosachhr? | It can transform them into glucose, release them into the blood stream, or store them as glycogen (or fat) |
| What are the types of unregulated blood glucose? | Hyperglycemia -- too high hypoglecemia --- too low |
| How does the liver regulate blood glucose? | It regulates glucose that enters the blood stream |
| How does the pancreas control blood glucose? | It released insulin when glucose is high, or glucagon when it is low. |
| Effect of insulin | lowers the blood glucose |
| What is the effect of glocagon? | it raises blood glucose |
| what is type one diabetis? | it is the diabetes that is usually a result of a genetic link, due to decreased release of insulin. |
| treatments for type one | carb counting, insulin therapy |
| diabetis type two | associated with obiesity, it results from over excretion of insulin. the treatment is weight loss |
| how much dietary fiber is reccommended? | 20-35 gm per day |
| What is the recommendation for simple sugar intake? | No more than 10% of total kcal/day. |
| What are the effects of high glycemic index carbohydrates? | stimulates the release of insulin, return to hunger quicker, increases fat synthesis, insulins effect blood triglycerides level. |
| What is the role of lipids? | Energy stores, muscle fuel, energy reserve, padding, insulation, cell membranes |
| What are the properties of lipids? | They do not dissolve in water, fats are solid at room temp, oils are liquid at room temp, triglycerides are the main form of lipids in food and body, and they're energy dense |
| What are the three lipids? | Triglycerides (95% of lipids in foods and bodies, Phospholipids (such as lechithin) and sterols (such as cholsesterol) |
| What affects the degree of saturation of lipids? | the number of carbon to carbon double bonds1 |
| What constitutes an unsaturated fatty acid? | it has one or more double bond. |
| What defines an essential substance? | When left out of a diet, leads to poor health. Has a specific biologial function |
| What is the effect of omega3 fatty acid | it decreased blood clotting reduces risk of heart attack it may help with arthirits |
| What is the effect of omega6 fatty acid? | it increased blood clot, decreases inflammatory responses |
| Which do we need more omega3 or omega6? | Omega3, but americans currently get way more omega6 |
| What makes trans fatty acids? | Hydrogenation of other oils. |
| What are sources of omega3's? | Some fish, flaxseed, canola oil, walnuts |
| What are effects of essential fatty acid def.? | flaky itchy skin, diharrea, infections, stunted growth, anemia |
| What is cholesterol? | It's a sterol, a multiringed structure without a glycerol backbone |
| What are the functions of cholesterol? | Compose cell membrane Forms importnat hormones (estrogen, testosterone) Precursor to bile acids |
| Where is cholesterol produced? | In the liver |
| Where is cholesterol found | Only in animal products |
| What are the problems with digestion of fat | triglycerides are large, and water and fat do not mix |
| How is fat digested in the stomach | Gastric lipase acts on triglycerides containing short and medium chain fatty acid |
| How is fat digested in the small intestine? | CCK stimulates the pancrease to release pancreatic lipase, bile acid emulsifies digested fat, which breaks down fat into monoglycerides and fatty acids. |
| How is fat absorbed? | It diffuses into absorbative cells. Short and medium chain are water soluble and can enter the portal system Long chain fatty acids reform into triglycerides and enter the lymphatic system |
| Why cant' fat be absorbed into the blood stream? | fat (oil) and blood (water) are incompatable |
| What transports dietary fat? | chylomicrons |
| What transports synthesized fat? | Cholesterol. |
| Which is good cholesterol? | HDL (high density lipoprotein) |
| How can you reduce LDL cholesteol? | Increase unsatruated fat consumption reduse saturated fat intake results only in minor changes |
| What are sources of cholesterol (consumption vs synthesis in body)? | Average person consumes 400-800mg/day Synthesis in body is 1000-2000 mg/day As increases increases, synthesis decreases must inhibit synthesis with satin drugs |
| How can you raise HDL cholesterol? | Phsical activity No smoking Eat regularly alcohol in moderation lower total fat intake |
| What are risk factors for heart disease? | family history high blood preasure smoking high cholesterol diabetes lack of regular excercise |
| RDA for Lipids? | None 4% of total kcal should come from essential fatty acids no more than 15% from Polyunsaturated fatty acid for high risk individuals less than 20-30 & of total kcal/day less than 7-10% from saturated fat |
Created by:
neill89
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