Nutrition Mgh Quiz 1

Front 1

six classes of nutrients

Back 1

1. carbohydrates
2. lipids
3. proteins
4. water
5. vitamins
6. minerals

Front 2

the three classes of energy-yielding nutrients

Back 2

1. carbohydrates
2. lipids
3. proteins

Front 3

malnutrition includes...

Back 3

...both undernutrition and overnutrition

Front 4

the scientific method as applied to nutrition involves:

Back 4

-making observations of natural events
-formulating hypotheses to explain these events
-designing and performing experiments to test the hypotheses
-developing theories that explain the observed phenomenon based on experimental results

Front 5

3 different experimental approaches to nutrition

Back 5

-Observational Studies
-Intervention trials
-Laboratory studies

Front 6

list 3 functions of nutrients

Back 6

-provide structure to the body
-regulate biochemical reactions of metabolism to preserve homeostasis
-provide energy

Front 7

list 3 factors other than biological factors that influence what we eat

Back 7

-social
-availability
-personal taste
-beliefs about health content
-emotional factors

Front 8

name 4 dietary standards and explain a bit about them

Back 8

1. DRI (dietary reference intake) - recommendations for nutrients and other food components for individuals and populations that will prevent difficiencies and excesses and prevent chronic disease.

2. EAR (Estimated average requirement) - the amt of a nutrient that is estimated to meet the needs of half of the people in a particular gender and life-stage group.

3. RDA (Recommended Daily Allowance) - based on the ERAs, are calculated to meet the needs of nearly all members of a specific group.

4. AIs (Average Intakes) - serve the same purpose as RDAs but are estimated from average intakes of populations in which not enough data is available to calculate ERAs and RDAs.

Front 9

what's a UL?

Back 9

UL - Tolerable Upper Intake Level - provides a guide for safe upper intake level of a nutrient or food component.

Front 10

what's an EER?

Back 10

EER - estimated Energy Requirement - provides recommendation for energy intake that will maintain body weight.

Front 11

what are AMDRs?

Back 11

AMDRs - Acceptable Macronutrient Distributions - recommend proportions of energy intake that should come from fat, protein, and carbohydrate.

Front 12

What is MyPyramid?

Back 12

MyPyramid is a food guide designed to help Americans meet the Dietary guidelines.
Recommends amts from the 5 food groups and oils based on individual energy needs.
Bottom of the pyramid rep's nutrient-rich foods that should be eaten more frequently; the top is high sugar and fat foods that should be eaten less frequently.
+ activity rec's.

Front 13

What can appear on food and supplement labels?

Back 13

Only FDA approved claims.

Front 14

How is the nutritional status of a population evaluated?

Back 14

- researching what foods are available
- researching what foods are consumed
- discovering how nutrient intake is related to overall health

Front 15

the 2 major functions of the digestive system

Back 15

digestion and absorption of nutrients

Front 16

absorption in the lumen is aided by the excretion of ... which is regulated by...

Back 16

...mucus and enzymes...regulated by nervous and hormonal signals.

Front 17

carbohydrate digestion

Back 17

begins in the mouth by salivary amylase, later by HCl, and later still pancreatic and intestinal enzymes digest the remainder of carbs.

Front 18

protein digestion

Back 18

begins in the stomach by HCl and pepsin, and later by pancreatic and intestinal enzymes in the small intestine

Front 19

in the small intestine, ..... neutralizes stomach acid

Back 19

bicarbonate from the pancreas

Front 20

secretions from the pancreas are regulated by ...(2)

Back 20

the hormones secretin and cholecystokinin (CCK), produced by the duodenum.

Front 21

some ..... and ... are absorbed after the remainder of the chyme moves into the large intestine

Back 21

water and nutrients.

Front 22

......enter the capillaries in the intestinal villi and are transported to the liver via hepatic portal circulation.

Back 22

water-soluble products of fat digestion and the products of carb. and protein digestion.

Front 23

function of the liver

Back 23

the liver serves as: 1) a processing center, removing the absorbed substances for storage, converting them into other forms, or allowing them to pass unadulterated.
2) The liver also protects the body from toxic substances that have been absorbed.

Front 24

.......enter the lacteals in the intestinal villi.

Back 24

fat-soluble products of digestion.

Nutrients absorbed into the lacteals bypass the liver.

Front 25

things that glucose, fatty acids,and amino acids can be used for.

Back 25

- be broken down to supply energy in the form of ATP
- used to synthesize structural or regulatory molecules
- be transformed into energy storage molecules.

Front 26

The sum of all the chemical reactions in the body is called...

Back 26

metabolism.

Front 27

definition of cellular respiration

Back 27

the reactions that completely break down macronutrients in the presence of oxygen to produce water, CO2 and energy.

Front 28

the waste products of metabolism are excreted by...

Back 28

the lungs, skin, and kidneys.

Front 29

quick summary of cellular respiration

Back 29

glucose, fatty acids, and amino acids are broken down to 2-carbon molecules that form acetyl-CoA.
The rxns of the citric acid cycle and the electron transport chain complete the breakdown of acetyl-CoA to form CO2 and water and generate ATP.

Front 30

give examples of unrefined carbohydrates and refined carbohydrates

Back 30

unrefined carbohydrates: whole grains, fruits, and vegetables.

refined carbohydrates: white breads, baked goods, added sugars in candies and soft drinks.

Front 31

what is a whole grain?

Back 31

whole grains contain the entire grain kernel, which is rich in micronutrients, fiber, and phytochemicals.

Front 32

what are simple carbohydrates?

Back 32

simple carbs include monosaccharides and disaccharides and are found in table sugar, honey, milk, and fruit.

Front 33

what are complex carbs?

Back 33

complex carbs include oligosaccharides, polysaccharides, and fiber. Glycogen is a polysaccharide found in animals, and starch and fiber are polysaccharides found in plants.

Front 34

what goes on in lactose intolerance?

Back 34

lactase is lacking in the small interstine, and lactose passes into the large intestine, where it draws water into the colon and bacteria there digest it, forming gas and acids, resulting in cramps, gas, and diarrhea.

Front 35

what good are fiber, oligosaccharides, and resistant starch?

Back 35

these draw water into the colon and add bulk, which stimulates GI motility, promotes the growth of healthy microflora, and slows nutrient absorption.

Front 36

carb. roles in the body

Back 36

- components of DNA and RNA
- breast milk components
- components of molecules that work in cell communication
- involved in cushioning and lubrication.

Front 37

2 types of body tissue that require glucose as their energy source

Back 37

1) the brain
2) red blood cells

Front 38

what is glycemic response?

Back 38

how quickly and how high blood glucose rises

Front 39

blood glucose is controlled by ....(2)

Back 39

the hormones insulin and glucagon.

Front 40

2 risks of high unrefined sugar diets

Back 40

- increased blood lipid levels
- increased risk of type-2 diabetes

Front 41

why are carbohydrates said to spare proteins?

Back 41

if carbs are used as an energy souce, gluconeogenesis, which uses proteins to produce energy, does not have to take place.

Front 42

what is the most abundant lipid in our diet?

Back 42

triglycerides.
phys. properties and health effects depend on the fatty acids that the triglyceride contains.

Front 43

saturated fatty acids

Back 43

chains of fatty acids saturated with hydrogens (no doub. bonds) and an acid group at the end.

Front 44

unsaturated fatty acids

Back 44

long carbon chains with one or more double bonds between the carbons and an acid at the end.

Front 45

what are phosphoglycerides?

Back 45

phosphoglycerides are one type of phospholipid. They consist of a backbone of glycerol, 2 fatty acids, and a phosphate group.

important in industrial food production as well as cell membranes and lipoproteins, as one end is water-soluble and the other is insoluble.

Front 46

what are sterols?

Back 46

sterols are a class of lipids that contain multiple chemical rings.
Cholesterol is the most famous of these, as it is a component of cell membranes, used to synthesize vitamin D, bile acids, and hormones.

Front 47

what are the products of fat digestion?

Back 47

largely fatty acids and monoglycerides as well as cholesterol and phospholipids.

Front 48

in body fluids, water-insoluble lipids are transported as...

Back 48

lipoproteins.
they're packaged with protein to form chylomicrons, which enter the lymphatic system.

Front 49

how are chylomicrons in the blood broken down?

Back 49

the triglycerides in the chylomicrons are broken down by the lipoprotein lipase on the surface of cells lining the blood vessels.
The fatty acids released are taken up by the surrounding cells, and the chylomicron remnants are taken up by the liver.

Front 50

what are VLDLs?

Back 50

Very Low Density Lipoproteins.

They are synthesized by the liver and deliver triglycerides to body cells with the help of lipase.

Front 51

what are ILDLs?

Back 51

Intermediate Density Lipoproteins.
These are what remains after triglycerides are removed. ILDLs are transformed into low-density lipoproteins (LDLs) in the blood.

Front 52

what are LDLs?

Back 52

they are the product of ILDL conversion, and they deliver cholesterol to tissues by binding to LDL receptors on cell surfaces.

Front 53

What are HDLs?

Back 53

HDLs are made by the liver and small intestine. They help remove cholesterol from cells and transport it to the liver for disposal.

Front 54

functions of lipids in the body

Back 54

-lubrication
-resist temperature changes
-contribute structure to cell membranes
- used to synth hormones and eicosanoids
- source of energy
-

Front 55

what happens to adipose tissue during fasting?

Back 55

triglycerides stored in adipose cells are broken down by hormone-sensitive lipase, and the fatty acids and glycerol are released into the blood. these fatty acids can then be used to produce energy via the citric acid cycle.

Front 56

What is atherosclerosis?

Back 56

a disease characterized by deposits of lipids and fibrous materials in the artery wall. It begins with an injury to the artery wall that triggers an inflammatory response that leads to plaque formation. LDL oxidation is key here, so high LDL cholesterol levels and high total cholesterol levels are risk factors in heart disease.

Front 57

High blood _______ levels protect against heart disease.

Back 57

HDL cholesterol

Front 58

risk factors for heart disease.

Back 58

- high LDL cholesterol levels.
- obesity
- high BP
- genetics
-diabetes
-diets high in trans fat, saturated fat, and cholesterol.

Front 59

factors that reduce the risk of heart disease

Back 59

-diets high in:
- omega-3 and omega-6 polyunsaturated fatty acids
-monounsaturated fatty acids
-certain B vitamins
-plant foods containing fiber, antioxidants, and phytochemicals.

Front 60

DRI rec.s for fat

Back 60

20-35% of energy for adults.

RDA for saturated fat = < 10% of energy.

Front 61

proteins are composed of...

Back 61

amino acid chains joined by peptide bonds that fold over themselves to create unique 3-D structures.

Front 62

amino acids consist of...(4)

Back 62

- a carbon atom with a hydrogen atom
- a nitrogen-containing group
- an acid group
- a unique side chain

Front 63

what are essential amino acids?

Back 63

amino acids that the body is not able to make, or unable to make in sufficient amounts.

Front 64

how are food allergies started?

Back 64

when undigested protein fragments are absorbed into the cells and an immune reaction is initiated.

Front 65

what is the amino acid pool?

Back 65

the amino acids in body tissues and fluids that are available for the synthesis of proteins and other nitrogen-containing molecules or energy production.

Front 66

"protein turnover"

Back 66

the continuous breakdown and resynthesis of body proteins.

Front 67

transcription

Back 67

the process by which the info in DNA is copied into mRNA, which carries it into the cytoplasm.

Front 68

translation

Back 68

the process in which tRNA translates the mRNA code into a sequence of amino acids.

Front 69

functions of proteins in the body

Back 69

- provide structure
- conduct transport
- regulate body functions as hormones and enzymes
- function in the immune system
- aid in muscle contraction
- aid in fluid balance
- aid in acid balance

Front 70

Kwashiokor

Back 70

a type of protein-energy malnutrition that occurs with protein in the diet is insufficient, but the energy intake is adequate.

Front 71

Marasmus

Back 71

A kind of protein-energy malnutrition that occurs when the total energy intake is insufficient.

Front 72

RDA for protein in healthy adults

Back 72

0.8 g protein / kg of body weight.

healthy diets: 10-35% of energy from protein.

Front 73

considerations that must be made for vegetarian diets

Back 73

lacto-veg -- > zinc, iron
vegan --> zinc, iron, calcium, vitamin-D, omega-3 fatty acids, vitamin B-12.