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| Question | Answer |
|---|---|
| fat | 9kcal/1g |
| protein | 4kcal/1g |
| alc | 7kcal/1g |
| carb | 4kcal/1g |
| water is ...% of weight | 60% |
| top death risk factor globally | high bp |
| nutrition facts panel requirements: | vit d, Ca, Fe, Na, K |
| american diets lack ... the most | K |
| 2016 changes to nutrition label now require: | K, vit d, added sugars, cals from fat REMOVED |
| UL | max amount you can have before it begins to pose a risk |
| RDA vs AI | amount sufficient for daily nutrient needs for 97% of americans. AI is that but when there isnt enough research |
| DV of fat | 78g |
| DV of sat fat | 20g |
| DV of cholesterol | 300mg |
| DV of tot carbs | 275g |
| DV of fiber | 28g |
| DV of added sugar | 50g |
| DV of protein | 50g |
| DV of sodium | 2300mg |
| DV of K | 4700mg |
| DV of vit d | 20mg |
| DV of calcium | 1300mg |
| DV of Fe | 18mg |
| purpose of DGA | disease prevention thru diet |
| DGA reqs | less than 10% a day of each: added sugar, sat fat less than 2300mg a day of: sodium |
| children who are milk-only are at risk for... | iron dificiency |
| pancreas function | insulin production |
| liver function | metabolic control center |
| small intestine function | absorbs almost all nutrients |
| food after chewing/breaking down with saliva... | bolus |
| bolus goes down esophagus through... | peristalsis |
| bolus inside stomach becomes ... after proteins become dissolved | chyme |
| empty stomach volume | 3-10 oz |
| full stomach volume | 1 gallon |
| mucosa | innermost GI layer; performs secretion, absorption, and protects against pathogens |
| duodenum | first section of small intestine; neutralizes acidic chyme and begins major chemical digestion |
| jejunum | middle section of small intestine; primary site of nutrient absorption |
| ileum | final section of small intestine; absorbs bile salts, vitamin B12, and remaining nutrients |
| villi | fingerlike projections that increase surface area for absorption; contain capillaries and lacteals |
| mesentery | fold of peritoneum that anchors intestines and supplies blood vessels, nerves, and lymphatics |
| glycogen | stored carb (liver and muscle) |
| glucose | simple sugar monosacc |
| insoluble fibers... | do not dissolve in water |
| diverticulosis | low fiber |
| role of carbs | provide your body with a primary and immediate source of energy |
| hemorrhoids | swollen and inflamed veins in your lower rectum and anus |
| people with PKU must avoid... | aspartame |
| lecithin is... | an emulsifier |
| children 1-3 age fat intake... | 30-40% cal |
| lipid panel | determines lipid level in blood |
| total cholesterol what it means and recommended level in blood | all the cholesterol types-Less than 200 mg/dL |
| LDL what it means and recommended level in blood | low-density lipoprotein, commonly known as the "bad" cholesterol, which can build up in your artery walls and lead to heart disease or stroke-below 100mg/Dl |
| HDL what it means and recommended level in blood | high density lipoprotein, which is known as the "good" cholesterol because it helps remove excess cholesterol from your bloodstream and protects against heart disease.-40+mg/dl |
| triglycerides what it means and recommended level in blood | a type of fat (lipid) found in your blood that your body creates from extra calories and uses for energy-Less than 150 mg/dL |
| cholesterol meaning | a waxy, fat-like substance made by your liver and found in every cell of your body |
| short chain fatty acids meaning | small organic acids containing fewer than six carbon atoms that are produced when good bacteria in your gut ferment dietary fiber |
| long chain fatty acids meaning | Long-chain fatty acids are fat molecules with a tail of 12 to 21 carbon atoms |
| glycerol meaning | acts as a structural backbone for fats, provides energy through metabolism, and helps regulate fluid balance in body tissues |
| linoleic acid meaning | an essential polyunsaturated omega-6 fatty acid that the human body cannot make on its ow |
| sat fat is ... | solid |
| palm and coconut oil are ... | saturated but not polyunsaturated |
| BMI | kg/m^2 |
| functions of proteins | growth and repair of tissues; enzymes; hormones; fluid balance; acid‑base balance; immune function; transport proteins; energy when needed |
| highest priority protein | enzymes and structural proteins that support essential body functions (e.g., heart muscle, diaphragm, vital organ proteins) |
| nutrients missing from vegetarian diets | may lack vitamin B12, iron, zinc, omega‑3s, calcium, vitamin D, and sometimes protein depending on restriction |
| typical high protein diet concepts | emphasizes protein for satiety and muscle maintenance; may reduce carbs; can strain kidneys if excessive; often low in fiber |
| anaphylaxis | severe, life‑threatening allergic reaction causing airway swelling, hypotension, hives, and shock |
| vitamin A | vision, epithelial health, immune function; antioxidant |
| vitamin D | calcium absorption, bone health, immune regulation |
| vitamin E | protects cell membranes; antioxidant |
| vitamin K | blood clotting and bone protein synthesis |
| B1 (thiamin) | energy metabolism; nerve function |
| B2 (riboflavin) | energy production; supports antioxidant pathways |
| B3 (niacin) | energy metabolism; DNA repair; can lower cholesterol |
| B5 (pantothenic acid) | part of coenzyme A; essential for metabolism |
| B6 (pyridoxine) | amino acid metabolism; neurotransmitter synthesis |
| B7 (biotin) | fat and carbohydrate metabolism; supports hair/skin |
| B9 (folate) | DNA synthesis; cell division; prevents neural tube defects |
| B12 (cobalamin) | red blood cell formation; nerve function; DNA synthesis |
| preserve vitamins in food | avoid high heat; cook for short times; use minimal water; store properly; avoid long exposure to air and light |
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