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nutrition 1
nutrition exam 1
| Question | Answer |
|---|---|
| adequate intake purpose (AI) | Nutritional goal to try to achieve in healthy individuals, but there is a lack of evidence to have an RDA. |
| tolerable upper intake level (UL) | Highest daily intake without risk of adverse effects. |
| dietary reference intakes (DRIs) | Standards for nutrient adequacy and toxicity levels. |
| recommended dietary allowances (RDAs) | Intended for healthy individuals of ALL age groups. |
| acceptable macronutrient distribution ranges (AMDRs) benefit | Potential decrease in chronic disease risk by using macronutrient percentages |
| Acceptable Macronutrient Distribution Ranges (AMDRs)- carbohydrates | 45-65% of calories |
| Acceptable Macronutrient Distribution Ranges (AMDRs)- proteins | 10-35% of calories |
| Acceptable Macronutrient Distribution Ranges (AMDRs)- fat | 20-35% of calories |
| example of tolerable upper limit | magnesium has benefits but too much can cause GI issues |
| differences between the updated DGA 2025-2030 compared to the DGA guidelines | emphasize increasing protein intake, reduce intake of whole milk, drinking "less" |
| emphasis on increasing protein intake updated DGA | does not specify on what ‘type of protein’, such as: plant-based, poultry, red meats or processed meats (some proteins are better than others bc of less fat) |
| what did previous guidelines state about protein intake | encouraged mostly plant based protein |
| reduce intake of whole milk updated DGA | opt for healthier dairy alternatives. |
| discrepancy with reducing intake of whole milk recommendation | will lead to an increased intake of saturated fat intake, Still encouraged to consume less than 10% of saturated fat in daily calories |
| alcohol consumption differences between old and new guidelines | Previous guidelines provided specific amounts for each sex (e.g. 1 drink for females and 2 drinks for males/day)- This would be defined as ‘drinking in moderation’ Updated guidelines recommend 'drink less,' which leaves room for interpretation. |
| why can males consume more alcohol? | have more muscle mass |
| simple carbohydrates | monosaccharides, simples form of a carbohydrate, cannot be broken down anymore; disaccharides |
| complex carbohydrates | polysaccharides |
| example of a monosacchardie | glucose |
| most absorbable type of carbohydrates | simple carbs; absorbed "as is" |
| if someone has decreased blood sugar what type of monosaccharide would they need to increase blood sugar? | glucose |
| what happens when you consume too much polyols (sugar alcohols)? | GI side effects (diarrhea) |
| where does carbohydrate digestion start? | in the mouth |
| major side effect after meals | tired |
| why do we feel tired after meals? | takes up glucose causing blood glucose to drop, feel tired and fatigued, pancreas has to signal glucagon release to restore energy back to normal |
| after meals do we see a rise in blood sugar? | no, there is a drop in blood sugar |
| where is glucagon stored? | in liver |
| what is glucagon signaled by? | the pancreas |
| how many calories per gram in a carb? | 4 calories per gram |
| difference between essential and non-essential amino acids | essential amino acids must be consumed through diet, the body can't make them |
| simplest absorbable form of a protein | amino acids |
| how many calories per gram in proteins? | 4 calories per gram |
| RDA for protein (calculation) | Multiply body weight (kg) by 0.8 g. |
| vegetarian that consumes eggs | ovo vegetarianism |
| vegetarian that consumes dairy | lacto-vegetarian |
| vegetarian that consumes eggs and dair | lacto-ovo vegetarians |
| who is most at risk for B12 deficiency? | vegetarians because the highest amount comes from animal products |
| nitrogen balance requires | 24-hour urinary urea nitrogen and dietary intake calculation. |
| what kind of nitrogen balance do we want? | neutral |
| what does nitrogen balance reflect? | the state of balance between protein breakdown and protein synthesis |
| coefficient of 4 | feces, skin, hair and nails |
| most common forms of monosaccharides | glucose, fructose, galactose |
| what are disaccharides made from? | 1 glucose molecule and 1 monosaccharide molecule |
| most common forms of disaccharides | sucrose, lactose, maltose |
| types of polysaccharides | starch, glycogen, fiber |
Created by:
camrynfoster