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Nutrition Final Exam
| Term | Definition |
|---|---|
| Nutrients | Substances in food that the body uses for energy, growth, and body processes. |
| Macronutrients | Carbohydrates, proteins, fats, and water |
| Micronutrients | Vitamins and minerals |
| Element only protein contains | Nitrogen |
| Vitamins | Organic - contains Carbon |
| Minerals | Inorganic - does not contain Carbon |
| Fat soluble vitamins | A, D, E, K |
| Water soluble vitamins | B vitamins, vitamin C |
| Carbohydrate caloric value | 4 kcal/g |
| Protein caloric value | 4 kcal/g |
| Fat caloric value | 9 kcal/g |
| Alcohol caloric value | 7 kcal/g |
| Major minerals | at least 100 mg/day |
| Trace minerals | less than 100 mg/day |
| Dietary Reference Intakes (DRIs) | A set of nutritional reference values that applies to healthy people |
| Estimated Average Requirement (EAR) | The average daily intake level estimated to meet the needs of half the people in a certain group |
| Recommended Dietary Allowance (RDA) | The average daily intake level estimated to meet the needs of nearly all people in a certain group |
| Adequate Intake (AI) | The average daily intake level assumed to be adequate - When EAR cannot be determined |
| Tolerable Upper Intake Level (UL) | The highest daily level likely to pose no health risks |
| Acceptable Macronutrient Distribution Range (AMDR) | The recommended ranges for CHO, fat, and protein intake |
| Estimated Energy Requirement (EER) | The average daily energy intake predicted to meet the needs of healthy adults |
| AMDR for Carbohydrates | 45-65% |
| AMDR for Fats | 20-35% |
| AMDR for Proteins | 10-35% |
| Highest satiety value | Protein |
| Body Mass Index (BMI) | The ratio of a person's body weight to height squared |
| Order of digestion | Mouth, esophagus, stomach, small intestine, large intestine |
| Pancreas | Manufactures and secretes digestive enzymes |
| Liver | Produces bile |
| Gallbladder | Stores bile |
| Small intestine | Site of most digestion and nutrient absorption |
| Large intestine | Houses GI flora, absorbs water, and eliminates waste |
| Absorption | Nutrients pass through the wall of the GI tract into the bloodstream/lymph |
| Digestion | Mechanical and chemical breakdown of food |
| Enzyme | Protein that speeds up body processes without being changed itself |
| Chyme | Partially digested food mixture that moves from stomach to small intestine |
| Bile | Emulsifier stored in gallbladder |
| Satiety | The state of no longer desiring to eat |
| Satiation | Feeling of fullness during a meal |
| Insulin | Hormone that move glucose into cells after a meal |
| Glucagon | Hormone released when blood glucose is low |
| Simple carbohydrates | Monosaccharides and disaccharides |
| Complex carbohydrates | Oligosaccharides and polysaccharides |
| Monosaccharides | Glucose, fructose, galactose |
| Disaccharides | Sucrose, lactose, maltose |
| Oligosaccharides | 3-10 units |
| Polysaccharides | starch, glycogen, fiber |
| Glycogen storage sites | Muscles and liver |
| Liver glycogen function | Maintain blood glucose levels between meals |
| Soluble fiber | Dissolves in water, lowers cholesterol (oats, beans fruit) |
| Insoluble fiber | Adds bulk, promotes B |
| Fat digestion | Mouth, stomach, small intestine |
| Total amino acids | 20 |
| Essential amino acids | 9 |
| Nonessential amino acids | 11 |
| Complete protein | Contains all 9 essential amino acids (meat, poultry, fish, eggs, dairy, soy) |
| Incomplete protein | Missing one or more essential amino acid |
| Complementary proteins | Combining two incomplete proteins to get all 9 essentials |
| Limiting amino acid | The amino acid in shortest supply in a food |
| Denaturation | Unfolding/changing protein structure (heat, acid, mechanical action) |
| Protein RDA | 0.8 g/kg body weight (athletes: 1.2-1.7 g/kg body weight) |
| Protein is converted to | Urea, glucose, fatty acids |
| Glycolysis | Breakdown of glucose - 2 pyruvate |
| Aerobic conditions | Pyruvate > Acetyl CoA > TCA cycle > Electron Transport Chain > ATP > CO2 > H2O |
| Anaerobic conditions | Pyruvate > Lactic acid |
| Acetyl CoA | Common metabolic intermediate for carbs, fats, amino acids, and alcohol |
| TCA Cycle | Produces electron carriers (NADH, FADH2) that feed the ETC |
| Electron Transport Chain | Final stage - Oxygen combines with H ions > water - generates most ATP |
| Lipolysis | Catabolism (breakdown) of triglycerides |
| Lipogenesis | Synthesis of triglycerides (fat storage) |
| Gluconeogenesis | Making new glucose from non-carbohydrate sources |
| Fat digestion | Mouth, stomach, small intestine |
| Total amino acids | 20 |
| Essential amino acids | 9 |
| Nonessential amino acids | 11 |
| Complete protein | Contains all 9 essential amino acids (meat, poultry, fish, eggs, dairy, soy) |
| Incomplete protein | Missing one or more essential amino acid |
| Complementary proteins | Combining two incomplete proteins to get all 9 essentials |
| Limiting amino acid | The amino acid in shortest supply in a food |
| Denaturation | Unfolding/changing protein structure (heat, acid, mechanical action) |
| Protein RDA | 0.8 g/kg body weight (athletes: 1.2-1.7 g/kg body weight) |
| Protein is converted to | Urea, glucose, fatty acids |
| Glycolysis | Breakdown of glucose - 2 pyruvate |
| Aerobic conditions | Pyruvate > Acetyl CoA > TCA cycle > Electron Transport Chain > ATP > CO2 > H2O |
| Anaerobic conditions | Pyruvate > Lactic acid |
| Acetyl CoA | Common metabolic intermediate for carbs, fats, amino acids, and alcohol |
| TCA Cycle | Produces electron carriers (NADH, FADH2) that feed the ETC |
| Electron Transport Chain | Final stage - Oxygen combines with H ions > water - generates most ATP |
| Lipolysis | Catabolism (breakdown) of triglycerides |
| Lipogenesis | Synthesis of triglycerides (fat storage) |
| Gluconeogenesis | Making new glucose from non-carbohydrate sources |
| Energy balance | Energy consumed = energy expended |
| Positive balance | Consumed > expended |
| Negative balance | Consumed < expended |
| Hunger | Physiological drive to eat |
| Appetite | Psychological desire to eat |
| Satiation | Feeling full during a meal |
| Satiety | Absence of hunger after a meal |
| Anorexia Nervosa | Severe restriction of food intake, distorted body image, fear of weight gain |
| Bulimia Nervosa | Episodes of binge eating followed by purging |
| Binge-Eating Disorder | Recurrent episodes of binge eating without purging behavior |
| Norovirus | Responsible for more foodborne illnesses than all other pathogens combined |
| Salmonella | Bacterium responsible for the greatest total number of foodborne illnesses in the U.S. |
| Listeria | Pregnant women advised to avoid deli meats and soft cheeses |
| Clostridium perfringens | Common in meats and gravies |
| Staphylococcus aureus | Found on skin/nose - contaminates food via handling |
| Temperature Danger Zone | 40 - 140 F |
| Clean | Wash hands and surfaces |
| Separate | Don't cross contaminate |
| Cook | Cook to proper internal temperatures |
| Chill | Refrigerate within 2 hours |
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