Help
Options
Didn't know it?
click below
click below
Knew it?
click below
click below
Don't Know
Remaining cards (0)
Know
retry
shuffle
restart
0:00
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
NUT QUIZ 2
AH 111
| Question | Answer |
|---|---|
| Identify the primary function of CHO in the body | to provide energy to the body. |
| What vital organ exclusively uses CHO for function? | Brain uses CHO sources for energy in the form of glucose. |
| List the two categories of carbohydrates | Simple CHO’s =monosaccharides & disaccharides “simple sugars” and Complex CHO’s =Polysaccharides. |
| State the recommended total energy intake percentage that should be carbohydrates | Acceptable Macronutrient Distribution Range (AMDR) for carbohydrates is: 45-65% of total daily kcal |
| Describe what happens in the body when carbohydrate foods are consumed. | SI: intestinal/pancreatic enzymes break down starch into monosac that are absorbed, transported to liver, converted to glucose for use/stored in liver/muscles as glycogen is CHO energy stored in muscle/liver converted to glucose as limited energy source |
| Define glycemic load | Total glycemic index effect of mixed meal. Calculated as: sum of glycemic index of each food x amount of CHO in each food. It measures quantity & quality of effect of CHO on blood glucose & resulting effect on insulin release. Consider portion sizes |
| Define glycemic index | Low= peanuts, plain yogurt, soybeans, peas, cherries, etc. Moderate= apple juice, snickers, peach, carrots, brown rice, etc. High= white bread, bagel, watermelon, popcorn, French fries |
| List four of the health problems related to increased sugar intake | Nutrient displacement, Dental caries, Obesity, Diabetes |
| What percentage of dietary intake should sugar be and what is the typical intake for the US? | DRI of sugar should be <25% of total kcal/ day Typical U.S. intake of sugar is 152 lbs./person in 2000 that’s 52 tsp./day. Intake of refined white sugar has declined but consumption of high fructose corn syrup has greatly increased |
| List five alternative sweeteners | Sugar Alcohols/ replacers, Nonnutritive Sweeteners, Sugar Alcohols (sorbitol, mannitol, xylitol), Aspartame (NutraSweet, Equal), Saccharin (sweet n Low) |
| List six ways in which fiber has been shown to be of benefit in the diet | Weight Control, Prevents Constipation, Decreased colon cancer risk, Decreased exacerbation of diverticular disease, Lowers blood cholesterol & lipid levels, Stabilize blood glucose levels |
| Identify the daily dietary recommendation of fiber | Adequate Intake (AI) 25-38 grams/day depending on age and gender |
| Explain the "protein-sparing" effect of carbohydrates. | eat enough CHO to save protein for other functions (tissue repair) instead of energy use |
| Define the chemical composition of the protein | Organic compound formed by linking of amino acids Contains : carbon, hydrogen, oxygen, and NITROGEN. Nitrogen distinguishes protein from other nutrients. 20 total Amino Acids 9 are essential 11 nonessential |
| Define essential amino acids and how many are essential? | 9 and All animal protein is a complete protein (except gelatin) Soy is the only complete plant protein Highest quality protein source: EGGS & HUMAN MILK |
| List the functions of protein in the body Choose three of these functions and briefly explain them | Growth/Maintenance (muscle, tissue, bone, collagen wound healing), Creation of hormones(insulin),blood clotting, enzymes(fibrinogen), Immune system response (globulin) Fluid regulation Acid-Base Balance Transportation of nutrients throughout body |
| Describe how the body digests and uses protein | Begins in stomach: pepsin breaks p down to smaller AA that can be absorbed. Pepsin becomes activated with HCL in the stomach. SI- Principal site of protein digestion Further breakdown of amino acids. Easily absorbed because amino acids being H20 soluble |
| Define "Nitrogen Balance" | Rate of consumption vs. excretion, 0= balanced, normal for healthy adults, maintenance. +=More nitrogen retained than excreted, Building new tissue, pregnancy, growth, recovery, healing. -: starvation, surgery, illness, trauma, extreme stress, aging, |
| State the recommendation for protein intake | RDA: 0.8 g/kg daily (athletes 1.2-2.0 g protein/kg body wt.) Men approx. 56-63 g Women approx. 46-50 g (25 g higher pregnant or lactating) AMDR: 10-35% of energy intake come from protein. |
| Define a complete protein | Contain all 9 essential amino acids that best support growth & body maintenance. All animal protein is a complete protein (except gelatin) Soy is the only complete plant protein |
| Define high-quality protein | EGGS & HUMAN MILK |
| Define complementary proteins | If different kinds of plant foods are eaten the total protein intake will = that of a complete protein Combinations of plant foods that provide all amino acids are grains (wheat or rice) with legumes (kidney beans or chickpeas) are some examples |
| Compare lacto vegetarians, lacto-ovo vegetarians and vegans | Only Plant foods and dairy products (milk, cheese, yogurt, & butter), Plant foods + dairy products AND eggs, Only plant foods including grains, legumes, fruits, veggies, nuts. Vegans risk deficiency of Vitamin D & B12, calcium & omega 3 fatty acids |
| List roles that fat performs within the body | Energy source, Palatability, Satiety, Satiation, food processing, Nutrient Source, Organ protection, Temperature regulation, Insulation, |
| Define triglycerides. | Largest class of lipids found in foods & body fat (95%) Composed of 3 fatty acids + one glycerol molecule attached. Saturated fatty acids, Unsaturated fatty acids, Monounsaturated, Polyunsaturated |
| Define fatty acids | a carboxylic acid consisting of a hydrocarbon chain and a terminal carboxyl group, especially any of those occurring as esters in fats and oils |
| Compare trans fats to saturated fats | Saturated fat occurs naturally in red meat/dairy products. It's also found in baked goods and fried foods. Trans fat occurs naturally in small amounts in red meat and dairy products. Trans fat can also be manufactured by adding hydrogen to vegetable oil |
| Describe linoleic acid (Omega 6 & fatty acids) | Sources: vegetable oils, margarine, salad dressing, poultry (contains mostly saturated fat & some unsaturated fat), & large amounts of prepared foods. Americans typically consume a lot of this fatty acid |
| why are they called essential fatty acids. | Essential because our bodies cannot make it (synthesize it). |
| Describe phospholipids | Lipid compounds that form parts of cell walls/acts as emulsifiers. Nonessential nutrient= our body makes it. Provide structure for cell walls Emulsifiers: soluble in both water & fat |
| Identify the best known of the phospholipids | Sources of phospholipids: Soybeans egg yolks Lecithin is well known phospholipid that performs emulsifier role |
| Describe sterols and identify the most familiar sterol. | Lipid group that is critical for our body to make: Bile Vitamin D Sex hormones Cells in brain & nerve tissue (myelin) |
| Describe why this sterol is so important and what its life is within the body | CholeSTEROL is best known sterol (notice the ending???) Waxy substance found in tissues of all humans & animals Nonessential nutrient – manufactured by liver if not consumed thru diet |
| Describe how lipids travel in the body | Cholesterol gets into blood via lipoproteins |
| Explain: VLDL (Very Low Density Lipoproteins) | provides liver cells lots of fats & lipid components to transfer newly made triglycerides to the cells. |
| LDL | transport cholesterol throughout the body to tissues & contributes to plaques (fatty deposits in arterial walls). High LDL levels are risk factor for coronary heart disease |
| List the foods that are known to have the highest lipid content | American cheese 18 g Cheddar cheese 14 g Ground beef 16 g Bologna 16 g Nuts 22 g Danish pastry 13 g Butter 11 g Mayonnaise 11 g Cream cheese 10 g |
| Dietary guidelines recommend that total fat intake not exceed 30% of the days total energy intake. List several strategies for reducing fat in dietary intake. | grilled vs fried, more fruits and vegetables, use better oils like olive oil, use seasoning instead of butter |
| Fiber helped decrease risk of developing: A: constipation, colon CA, diverticular disease B: HTN, lung CA, constipation C: hypotension, colon CA, C-diff D: HTN, C-diff, and CHF | A: constipation, colon CA, and diverticular disease Rationale: fiber provides bulk, increases GI movement, and has been found to decrease risk factors of colon cancer (high fat diet) |
| Americans CHO recommendations include: A: lower fiber intake C: High fiber low added sugar B: High fruit low CHO D: High fiber high fat | C: High fiber and low added sugars This is the current recommendations for CHO intake. |
| The Acceptable Macronutrient Distribution Range (AMDR) for CHO's is: A: 30% C: 25% B: 5 % D: 60% | D: 60% 60% of daily calories should come from CHO's. Higher quality CHO's. This ensures energy requirements. CHO's main function is to provide energy in the body |
| What is the main energy source for the brain & CNS? A: sucrose C: glucose B: Starches D: Fructose | C: Glucose Glucose is a monosaccharide simple CHO that is the main energy source for the brain and CNS. It also needs insulin in order for the cells to take the energy from glucose into the cells. |
| Which foods are considered complex CHO's? A: white rice, white bread C: Honey & white bread B: brown rice, wheat bread, beans D: Brown rice & milk | B: Brown rice, wheat bread, beans. Food sources of complex CHO's include: grains, legumes, potatoes, whole grains (brown rice, wheat) |
| The primary function of protein is to aide in the absorption of water soluble vitamins. True or False? | FALSE Primary function of protein is to build, maintain, and repair the body. It also helps in immune response (globulin), fluid & electrolyte balance (maintain osmotic pressure). It transports nutrients throughout the body as well |
| What is the protein that carries oxygen in blood? A. iron C: hemoglobin B: myoglobin D: globulin | C: hemoglobin myoglobin is the protein that transports oxygen to the muscles |
| Protein contains calcium that is not found in any other energy source. True or False | FALSE Protein contains the element nitrogen that is not found in any other CHO or fat |
| Excess protein consumed is............. A. converted to fat & stored C: stored as protein B: excreted in feces D: excreted in urine | A: converted to fat and stored Once energy needs have been met the liver converts excess proteins to fat where it is stored for energy use when needed. (protein is converted to urea and excreted as urea by the kidneys not as protein). |
| A positive nitrogen balance example would be starvation. True or False | False A positive nitrogen balance occurs in pregnancy growth, recovery and healing. More nitrogen retained than excreted promoting tissue growth |
| Which is considered a saturated fat? A: olive oil C: coconut oil B: canola oil D: soybean oil | C: coconut oil Rationale: it is a single bond hydrogen chain where all of the bonding sites are "saturated" with hydrogen. Therefore saturated fat |
| A phospholipid is considered a non-essential nutrient. True or False | True The body can manufacture phospholipids therefore it is not essential that we consume it |
| What nutrient provides energy to the body? A: water B: vitamin B C: fats D: chromium | C: Fats CHO, fats, and proteins provide energy. Fats provide most energy/gram (9) compared to CHO & proteins 4 |
| Fat performs what function in the body? A. energy for brain C: provides body curves B: temperature control D: immunity | B: Temperature control Fats are major source of stored energy, protect organs by cushioning them, regulates our body temperature, insulates myelin to allow nerve transmissions |
| When doing diet teaching for a person with heart disease what is the most important thing they should look at on the food label? A. sodium C: CHO B: grams of sat fat/serving D: vitamin A content | B: grams of saturated fat per serving HIgh fat contents especially saturated fats can cause further issues in heart disease (CAD). Saturated fats raise LDL & total cholesterol levels worsening the heart disease |
| Bioavailbility means: A: amount of minerals in food B: amount of mineral that can be absorbed from food C: ratio of fat to mineral D: ratio of mineral to protein | B: the amount of mineral that can be absorbed by the body from food. |
| Potassium is dependent on Vitamin D for absorption. True or False? | FALSE Calcium is dependent on vitamin D for absorption |
| What mineral is considered an electrolyte? A: sodium C: Iodine B: iron D: sulfur | A: Sodium Minerals that are electrolytes are sodium, potassium, and chloride. Potassium is important to heart functions |
| A patient who has edema would benefit from a diet low in. A: calcium C: iron B: sodium D: sulfur | B: sodium High intake of sodium causes water retention and edema. (think after a Ham or corned beef dinner how do your hands and feet look?) Water follows salt so high salt high water |
| Americans are seldom deficient in this mineral. A: chromium C: selenium B: phosphorus D: zinc | B: phosphorus Rationale: Americans consume a lot of soft drinks, meat, diary all of which contain phosphorus. Excess phosphorus can cause low calcium levels. Usually high phosphorus = low calcium. High calcium = low phosphorus |
| Lacto-Ovo Vegegarian diets include only plant based foods. True False | False: they include plants, dairy, and eggs |
| Alcohol is considered a nutrient. True or False? | False: Rationale: alcohol is metabolized into energy but does not have any nutrient value |
| If we increase our fruit & vegetable intake we often help reduce high fat foods from diet. True or False | TRUE Rationale: eating more fruits & veggies reduces fat intake because the veggies & fruit displace the amount of fat we eat from foods (have higher nutrient and fiber which keeps us fuller longer) |
| Which oil is the most healthy for the heart? A: coconut oil C: Crisco B: olive oil D: egg yolks | B: Olive oil is the most heart healthy oil consuming oils that are healthier generally include oils derived from plants because they contain polyusaturated fats (olive, canola, soybean). |
| Protein digestion occurs where? A. stomach C: esophagus B: large intestine D: small intestine | D: small intestine Small intestine is primary site of absorption of most nutrients. Large intestine is where water is absorbed. |
| Simple CHO’s =monosaccharides & disaccharides “simple sugars” | Energy in form of: Glucose Fructose Galactose Sucrose Lactose Maltose |
| Complex CHO’s =Polysaccharides | Provide fiber in addition to glucose Starchy & fiber foods Glycogen is a complex CHO stored in the liver & muscles |
| Glucose | Blood sugar, Fruits, sweeteners |
| Fructose | Fruit Sugar, Fruits, honey, syrups, vegetables |
| Galactose | Part of lactose found in milk |
| Sucrose (glucose+ fructose) | Table Sugar, Sugarcane, sugar beets, fruits, vegetables |
| Lactose (glucose+ galactose) | Milk Sugar, Milk & Milk Products |
| Maltose (glucose +glucose) | Malt Sugar, Germinating Grains fermented to alcohol. Alcohol metabolized into energy |
| Polysaccharides | Starches (strings of glucose) and Fiber (strings of monosaccharide's, usually glucose) |
| Starches (strings of glucose) | Complex carbohydrates, Grains, legumes, potatoes |
| Fiber (strings of monosaccharide's, usually glucose) | Roughage, Legumes, whole grains, fruits, vegetables. |
| Sugar Alcohols/ replacers | Sorbitol, Mannitol, Xylitol, Referred to as sugar replacers or nutritive sweeteners 2-3 kcal/g, used in gum, Laxative effect- ferments in GI causing gas & diarrhea Classified as “nutritive sweetener”- has 2-3 kcal/g 50-70% sweeter than sucrose |
| Nonnutritive Sweeteners | Saccharin(sweet n low): 300% sweeter than sucrose, Aspartame(Nutra sweet, equal): 200% sweeter than sucrose Contains phenylalanine-PKU can’t take it, Acesulfame K(sunette), Sucralose(Splenda), Stevia – (truvia, stevia in the raw) used in pop, |
| Soluble Fiber | Dissolve in liquids, Thicken substances, oatbran, barley, nuts, seeds, beans, lentils, fruits, |
| Insoluble Fiber | Do not dissolve in liquids Provide structure, whole grain, whole wheat, vegetables, wheat bran |
| How are lipids an Energy source- | Densest form triglycerides produce > 2 times more energy than CHO or protein can (9kcals), Stored energy- 1 lb. can produce 3500 kcal. Major energy source |
| How do lipids help with Palatability | food smells & taste good. |
| How do lipids keep Satiety | slows down digestion causing full feeling & satisfied |
| lipids Satiation | eating fat = wanting more fat. Contributes to over eating |
| lipids Food processing- | Hydrogenated fats keep food from getting rancid. Lecithin emulsifies fat & makes it soluble |
| lipids Nutrient Source | Contain or transport fat-soluble nutrients A,D,E,K Contain essential fatty acids |
| Phospholipids & Sterols lipid function | Form cell membrane structure Emulsifiers- disperse fats in body Regulatory components- sterols provide basic material to make bile, Vit D, sex hormones, brain & nerve cells. Cholesterol- serves as building block for hormones |
| Saturated fatty acids | (Hydrogen is “saturated” on all bonding sites.) Sources: meats, butter fat, shortening & vegetable oils, egg yolks, dairy, palm & coconut oils. |
| Unsaturated fatty acids | (some bonding sites lacking Hydrogen) |
| Monounsaturated- | Sources: olive oil, peanut oil, canola oil |
| Polyunsaturated- Abundant in plant foods | Sources: fish, margarine, vegetable oils (corn, canola, wheat germ, sesame) Soybean oil rich source of polyunsaturated fatty acids |
| linolenic acid (Omega 3 fatty acids) | Fish particularly tuna, salmon, mackerel, lake trout, sardines. Plants: walnuts, soybean, ground flaxseed, green leafy veggies |
| lipoproteins | compounds that contain mix of lipids covered with a protein outer layer allows the compound to move into the blood amount of fat/protein determine the density/weight of the LP. More fat/lipids present the lower the density (lighter) of the compound . |
| HDL | – formed within the cells to remove excess cholesterol from the body and transports it to the liver for disposal of excess |
| Total blood cholesterol- | measures sum of HDL & LDL in the blood. Individual HDL & LDL levels important in determining CVD risk |
| Improving the HDL- LDL Ratio | Reduce saturated & trans fat in diet Weight control Soluble fiber intake Antioxidants (Vit E &C) Increase physical activity Consume polyunsaturated fatty acids |
| Hydrogenation | Makes fat solid & more stable. (when vegetable oil, which is polyunsaturated, is completely hydrogenated it becomes white, waxy substance called vegetable shortening). Prolongs shelf life of product Creates a SATURATED fat. Transitions/ Trans fats |
Created by:
alexs13