Nutrition Test 1

Front 1

What actually is nutrition?

Back 1

“the science of food, the nutrients and the substances therein, their action, interaction, and balance in relation to health and disease, and the process by which the organism ingests, digests, absorbs, transports, utilizes, and excretes food substances”

Front 2

Nutrients come from food:
and do what 4 things?

Back 2

-Provide energy
-Provide building blocks
-Maintain body cells
-Essential

Front 3

Poor diet and sedentary lifestyle are risk factors for chronic diseases, accounting for?

Back 3

2/3 of all deaths

Front 4

Disease of the heart accounts for what percentage of deaths?

Back 4

29% of all deaths

Front 5

Cancer accounts for what percentage of deaths?

Back 5

22%

Front 6

Cerebrovascular disease accounts for what percentage of all deaths?

Back 6

7%

Front 7

Diabetes accounts for what percentage of all deaths?

Back 7

3%

Front 8

Poor nutrition is an affliction of affluence. Studying nutrition is important because?

Back 8

Many diseases are preventable

Front 9

Iron is used to treat?

Back 9

anemia

Front 10

Citrus fruits used to treat?

Back 10

scurvy

Front 11

Carbon-containing compounds provide

Back 11

energy

Front 12

Protein needed for

Back 12

survival

Front 13

Classes and Sources of Nutrients (6)

Back 13

-Carbohydrates
-Fats
-Proteins
-Vitamins
-Minerals
-Water

Front 14

Carbohydrates:
Composed of?

Back 14

C, H, O

Front 15

Carbohydrates:
Provide a major source of?

Back 15

fuel for the body

Front 16

Carbohydrates:
Basic unit is?

Back 16

glucose

Front 17

Carbohydrates:
Simple or Complex CHO?

Back 17

Both

Front 18

Carbohydrates:
Yields how much energy?

Back 18

4 kcal /g

Front 19

Lipids:
Composed of?

Back 19

C, H and few O

Front 20

Lipids:
Basic unit is?

Back 20

fatty acid

Front 21

Lipids:
the major form of lipid ?

Back 21

Triglyceride

Front 22

Lipids:
Are mainly? (2) I know its vauge, sorry.

Back 22

Fats and oils

Front 23

Lipids:
The 4 fatty acids are?

Back 23

Monounsaturated Fatty Acids
Polyunsaturated Fatty Acids
Saturated Fatty Acids
Essential Fatty Acids

Front 24

Lipids:
Yields how much energy?

Back 24

9 kcal /g

Front 25

Proteins:
Composed of?

Back 25

C, O, H, N

Front 26

Proteins:
Basic unit is?

Back 26

amino acid

Front 27

Proteins:
Make up?

Back 27

bones, muscles, other tissues

Front 28

Proteins:
Has how many essential amino acids?

Back 28

nine

Front 29

Proteins:
Has how many nonessential amino acids?

Back 29

eleven

Front 30

Proteins:
Yields how much energy?

Back 30

4 kcal /g

Front 31

Vitamins:
Composed of various?

Back 31

elements

Front 32

Vitamins:
Are vital to?

Back 32

life

Front 33

Vitamins:
Are needed in? (volume)

Back 33

tiny amounts

Front 34

Vitamins:
Destroyed when cooked?

Back 34

Yes

Front 35

Vitamins:
Are water or fat soluble?

Back 35

Both

Front 36

Vitamins:
Yields how much energy?

Back 36

None

Front 37

Minerals are?

Back 37

Inorganic substances

Front 38

Minerals:
Are needed in? (volume)

Back 38

Needed in tiny amounts

Front 39

Minerals:
Destroyed when cooked?

Back 39

No, Not destroyed in cooking

Front 40

Minerals: Are considered both _______ and ________ minerals.

Back 40

-Trace minerals
-Major minerals

Front 41

Minerals:
Yields how much energy?

Back 41

None

Front 42

Water:
Composed of?

Back 42

H, O

Front 43

Water:
Is vital to?

Back 43

Life

Front 44

Water:
Solvent or lubricant?

Back 44

Both

Front 45

Water:
Is a medium for? (2)

Back 45

-transport
-chemical processes

Front 46

Water:
Is a tempture?

Back 46

regulator

Front 47

Water:
Makes up what part of our body?

Back 47

Majority

Front 48

Water:
Yields how much energy?

Back 48

None

Front 49

Nutrient composition of the body differs from?

Back 49

that of food

Front 50

Food provides nutrients for?

Back 50

the body to function

Front 51

How many grams/day do we need of Protein, Fat and Carbohydrates?

Back 51

500 g/d

Front 52

How many grams/day do we need of Minerals?

Back 52

20 g/d

Front 53

How many grams/day do we need of Vitamins?

Back 53

300 mg/d

Front 54

What you eat provides materials to function based on?

Back 54

gene code

Front 55

Foods typically provide a mixture of?

Back 55

energy sources

Front 56

These energy sources are (4)?

Back 56

-Carbohydrates
-Protein
-Fat
-Alcohol

Front 57

Food is typically used to (4)?

Back 57

-Build new compounds
-Perform muscular movements
-Promote nerve transmissions
-Maintain ion balance

Front 58

What is a calorie?

Back 58

“the amount of heat it takes to raise the temperature of 1 gram of water by 1 degree Celsius”

Front 59

Food is measured in?

Back 59

kilocalories (kcal)

Front 60

“Calories” on the nutrition label are in

Back 60

kcal

Front 61

Energy Yielding Nutrients: CHO?

Back 61

4 kcal/g

Front 62

Energy Yielding Nutrients: Protein?

Back 62

4 kcal/g

Front 63

Energy Yielding Nutrients: Fat?

Back 63

9 kcal/g

Front 64

Energy Yielding Nutrients: Alcohol?

Back 64

7 kcal/g

Front 65

CHO: 15 g x 4 kcal/g = ?

Back 65

60 kcal

Front 66

PRO: 3 g x 4 kcal/g = ?

Back 66

12 kcal

Front 67

FAT: 1 g x 9 kcal/g = ?

Back 67

9 kcal

Front 68

The Typical North American Diet: 16% of kcals as?

Back 68

proteins

Front 69

The Typical North American Diet: how much of the protien is from animal sources?

Back 69

66%

Front 70

The Typical North American Diet: 50% of kcals as?

Back 70

CHO

Front 71

The Typical North American Diet: how much of the carbs is from simple sugar?

Back 71

50%

Front 72

The Typical North American Diet: 33% of kcals as?

Back 72

fat

Front 73

The Typical North American Diet: how much of the fats is from animal fats?

Back 73

60 % from animal fats

Front 74

AMDR = ?

Back 74

Acceptable Macronutrient Distribution Range

Front 75

CSFII = ?

Back 75

Continuing Survey or Food Intake by Individuals

Front 76

NHANES = ?

Back 76

National Health and Nutrition Examination Survey

Front 77

Assessing the Current Diet: conclusions (4)?

Back 77

-Lacking nutrients
-Energy balance
-Sodium intake
-Fruit and vegetable intake

Front 78

Improving Our Diets (6)?

Back 78

-Lower intake of saturated fats, trans fats, sugars, and cholesterol intake
-Include a variety of foods
-Not to overindulge
-Active lifestyle
-Use supplements wisely
-Use meal replacement bars wisely

Front 79

The intent of Healthy People 2010 is? (6)

Back 79

-To promote healthy lifestyle and reduce preventable death and disease
-Increase the number of healthy people
-Reduce obesity in adults and children
-Increase intake of fruits, vegetables, and whole grain products
-Lower the intake of fat, saturated fats, and sodium
-Increase the intake of calcium and iron

Front 80

Using Scientific Research to Determine Nutrient Needs (7)?

Back 80

-Ask questions
-Generate hypotheses
-Experiments
-Reject incorrect explanations
-Form model
-Publication and peer review
-Follow-up studies

Front 81

Conclusions based on current evidence: balancing intake with physical activity remains the best approach to?

Back 81

weight loss

Front 82

weight loss: meeting recommended calcium intake may?

Back 82

help

Front 83

The Dietary Supplement Health and Education Act (DSHEA) ‘94:
Classifies vitamins, minerals, amino acids, herbal remedies as?

Back 83

foods

Front 84

The Dietary Supplement Health and Education Act (DSHEA) ‘94:
Prevents the FDA from regulating?

Back 84

food as heavily as additives or drugs

Front 85

The Dietary Supplement Health and Education Act (DSHEA) ‘94:
FDA must prove this “food” is?

Back 85

unsafe before it can be pulled from the shelf

Front 86

The Dietary Supplement Health and Education Act (DSHEA) ‘94:
Dietary supplements can be sold without?

Back 86

FDA approval

Front 87

What are four sources to Finding Reliable Nutrition Information/

Back 87

-Accredited University
-Hospital dietetics department
-Well known health entities
(e.g., American Heart Association, American Dietetic Association, etc.)
-Registered Dietitian (RD)

Front 88

Genetics and Nutrition:
Genes contain?

Back 88

information

Front 89

Genetics and Nutrition:
Genes direct (3)?

Back 89

growth, development, maintenance of cell

Front 90

Genetics and Nutrition:
Genes control expression of?

Back 90

individual traits

Front 91

Genetics and Nutrition:
Genes control susceptibility to?

Back 91

diseases

Front 92

Nutritional Diseases with a Genetic Link (6)?

Back 92

-Cardiovascular disease
-Hypertension
-Obesity
-Diabetes
-Cancer
-Osteoporosis

Front 93

genogram = ?

Back 93

Family medical history

Front 94

genogram:
Diseases developed before age?

Back 94

50 - 60

Front 95

genogram:
Number of?

Back 95

relatives

Front 96

genogram:
Closeness of?

Back 96

relation

Front 97

Consume a ______ of foods ________ by a ________ intake of each food

Back 97

-variety
-balanced
-moderate

Front 98

Variety = ?

Back 98

choose different foods

Front 99

Balanced = ?

Back 99

select foods from the major food groups

Front 100

Moderation = ?

Back 100

plan your intake; control portion size

Front 101

Variety is not eating the?

Back 101

same old thing

Front 102

Variety:
Choose a number of different foods within any?

Back 102

given food group

Front 103

Variety: Choose a number of different foods within?

Back 103

any given food group

Front 104

Variety: Ensures the diet contains?

Back 104

sufficient nutrients

Front 105

Variety: Inclusion of fruits and vegetables to provide?

Back 105

Phytochemicals

Front 106

Balance :Not overconsuming any?

Back 106

One food

Front 107

Balance :Eat foods from the?

Back 107

five major food groups

Front 108

Moderation: Plan your entire day’s?

Back 108

Intake

Front 109

Moderation: Be aware of?

Back 109

Portion sizes

Front 110

Moderation: Moderate…?

Back 110

Not eliminate

Front 111

Moderation: No such thing as?

Back 111

Good food or bad food

Front 112

Nutrient density?

Back 112

Comparison of vitamin and mineral content to number of kcals

Front 113

Empty calories?

Back 113

Provides kcals and few to no other nutrients

Front 114

Energy density?

Back 114

Comparison of the kcal content to the weight of the food

Front 115

Reducing hunger and enhancing satiety:
Adherence to dietary changes improves?

Back 115

with enhanced satiety

Front 116

Reducing hunger and enhancing satiety:
Increasing water content of recipe will?

Back 116

decrease energy density

Front 117

Reducing hunger and enhancing satiety:
Fat has (2)?

Back 117

high energy density and tastes good

Front 118

Reducing hunger and enhancing satiety:
With Fat its easy to?

Back 118

overconsume kcals

Front 119

Reducing hunger and enhancing satiety:
(Eating out) weight gain=

Back 119

high energy density + large portions

Front 120

Reducing hunger and enhancing satiety:
Increasing fiber or protein may?

Back 120

enhance satiety

Front 121

Importance of Energy Density: Focusing on macronutrient content is not?

Back 121

As helpful

Front 122

Importance of Energy Density: Overall energy intake seems?

Back 122

Most important

Front 123

Use energy density as a guide to?

Back 123

Food choices

Front 124

Six examples of energy dense foods?

Back 124

-fruits
-vegetables
-whole grains
-legumes
-lean protein
-low-fat dairy products

Front 125

Energy dense foods: Quality, not?

Back 125

Quantity

Front 126

Reduce hunger, enhance satiety with foods of?

Back 126

low energy density

Front 127

Desirable Nutrition: Adequate liver stores of?

Back 127

Nutrients

Front 128

Desirable Nutrition: Adequate blood levels of?

Back 128

iron-related compounds

Front 129

Under nutrition: = ?

Back 129

reduced biochemical functions

Front 130

Over nutrition = ?

Back 130

Obesity

Front 131

Measuring Nutritional Status: Background factors (5)?

Back 131

-Medical history
-List of medications
-Social history
-Education level
-Economic status

Front 132

Measuring Nutritional Status: Anthropometrics (3)?

Back 132

-Height and weight
-Skinfolds
-Body circumferences

Front 133

Biochemical Concentrations of nutrients and nutrient by-products are in?

Back 133

blood, urine, or feces

Front 134

Measuring Nutritional Status Clinically is done with?

Back 134

Physical evidence of diet-related diseases

Front 135

Nutritional Status is altered by (2)?

Back 135

-Dietary Intake
-Economic status

Front 136

Limitations of Nutritional Assessment? (2)

Back 136

-Long time lapse
-Clinical evidence is not very specific

Front 137

Studies confirm links between risk for chronic diseases and?

Back 137

dietary habits

Front 138

Two important healthy lifestyle practices?

Back 138

-Regular physical activity
-Avoidance of smoking

Front 139

Six healthy dietary habits?

Back 139

-Variety
-Fiber-rich foods
-Inclusion of fish
-Restriction of animal fat and trans fat
-Avoidance of overweight and obesity
-Moderate alcohol consumption

Front 140

Daily Reference Intakes (DRI)?

Back 140

New nutrient recommendations to prevent chronic diseases

Front 141

Estimated Average Requirements?

Back 141

Nutrient intake estimated to meet the needs of 50% of the individuals in a certain age and gender group

Front 142

Estimated Average Requirements: Uses a measurable?

Back 142

functional marker

Front 143

Estimated Average Requirements: Adjusts for?

Back 143

Digestibility

Front 144

Estimated Average Requirements: Used to evaluate the?

Back 144

adequacy of diets of a group

Front 145

The Recommended Dietary Allowances: Nutrient intake that is sufficient to meet the needs of?

Back 145

97 – 98% of individuals in an age and gender group

Front 146

The Recommended Dietary Allowances = ?

Back 146

EAR x 1.2

Front 147

The Recommended Dietary Allowances can only be set if?

Back 147

EAR is established

Front 148

The Recommended Dietary Allowances accounts for nutrients’ ability to?

Back 148

prevent disease in addition to preventing deficiency

Front 149

In the absence of adequate information to establish an RDA?

Back 149

Adequate Intakes is assigned

Front 150

Adequate Intakes is Based on estimates of?

Back 150

intakes that appear to maintain nutrition status in certain population

Front 151

Adequate Intakes is set for some?

Back 151

vitamins, choline, some minerals, essential fatty acids, fiber

Front 152

Adequate Intakes is set for?

Back 152

children over the age of 1

Front 153

Estimate Energy Requirements is?

Back 153

Average energy needs for various age and gender groups

Front 154

Estimate Energy Requirements is More conservative than?

Back 154

individual nutrient recommendations to promote reduction in overweight and obesity

Front 155

For Estimate Energy Requirements Maintenance of health weight is?

Back 155

best guideline

Front 156

Tolerable Upper Intake Levels is?

Back 156

Maximum level of daily intake unlikely to cause adverse health effects

Front 157

Tolerable Upper Intake Levels are set to protect?

Back 157

even most susceptible individuals

Front 158

Tolerable Upper Intake Levels are not a goal, but?

Back 158

a ceiling

Front 159

With Tolerable Upper Intake Levels there is not

Back 159

enough information to set UL for all nutrients

Front 160

The four Appropriate Uses of the DRIs?

Back 160

-Diet planning
-Aim for RDA or AI
-Do not exceed the UL
-For the healthy population

Front 161

DRIs not used on?

Back 161

food label (gender- and age- specific)

Front 162

FDA developed the Daily Values using two standards:?

Back 162

-Reference Daily Intake (RDI) for vitamins and minerals
-Daily Reference Value (DRV) for nutrients without RDAs

Front 163

The Reference Daily Intakes (RDIs) are for?

Back 163

vitamins and minerals

Front 164

The Reference Daily Intakes (RDIs) are based on?

Back 164

the 1968 RDAs (highest RDA values)

Front 165

Planned revision of the Reference Daily Intakes (RDIs) is to?

Back 165

reflect the latest nutrition standards

Front 166

Daily Reference Values (DRVs) is?

Back 166

For dietary components with no RDA or related nutrient standard

Front 167

With Daily Reference Values (DRVs) consumers can evaluate?

Back 167

own food choices

Front 168

With Daily Reference Values (DRVs) not everyone has?

Back 168

the same desirable standards for intake

Front 169

Daily Reference Values (DRVs) is based on?

Back 169

60% of total kcals from carbohydrates, 30% from fat, and 10% from protein

Front 170

Daily Values adjust for?

Back 170

individual energy needs (based on 2000 kcal diet)

Front 171

Daily Values are used to plan what?

Back 171

intake of various nutrients throughout the day

Front 172

Daily Values improve

Back 172

food choices

Front 173

MyPyramid – A Menu-Planning Tool translates:?

Back 173

the latest nutritional recommendations into 12 separate pyramids based on energy needs

Front 174

As of April 2005, MyPyramid – A Menu-Planning Tool: Replaces?

Back 174

Food Guide Pyramid

Front 175

MyPyramid – A Menu-Planning represents: ?

Back 175

proportion of foods recommended to achieve a healthy diet

Front 176

MyPyramid – A Menu-Planning now includes : ?

Back 176

physical activity

Front 177

MyPyramid – A Menu-Planning incorporates : ?

Back 177

philosophy of variety, balance, and moderation

Front 178

MyPyramid Plan individualizes food group recommendations based on?

Back 178

age, gender, and physical activity

Front 179

MyPyramid Tracker allows users to?

Back 179

compare daily diet to recommendations

Front 180

Inside MyPyramid provides details on (4)?

Back 180

-portion sizes
-healthy choices within each food group
-discretionary calories
-physical activity

Front 181

Start Today provides tips and resources for following?

Back 181

MyPyramid recommendations

Front 182

Using MyPyramid determines: ?

Back 182

energy allowance

Front 183

Serving sizes Grains:

Back 183

1 slice of bread; 1 cup of ready-to-eat cereal; ½ cup cooked rice, pasta, or cereal

Front 184

Serving sizes Vegetables:

Back 184

1 cup raw, cooked, or juice; 2 cups raw leafy greens

Front 185

Serving sizes Fruits:

Back 185

1 cup fruit or 100% fruit juice; ½ cup dried fruit

Front 186

Serving sizes Milk:

Back 186

1 cup milk or yogurt; 1 ½ oz natural cheese; 2 oz processed cheese

Front 187

Serving sizes Meat & Beans:

Back 187

1 oz meat, poultry, or fish; 1 egg; 1 T peanut butter; ¼ cup cooked dry beans; ½ oz nuts or seeds

Front 188

Serving sizes Oils:

Back 188

1 t oil or oil-containing food

Front 189

Planning menus with MyPyramid: Not for?

Back 189

children <2 y

Front 190

Planning menus with MyPyramid: no one food (or food group) supplies?

Back 190

all nutrients

Front 191

Planning menus with MyPyramid: all foods (or food groups) supply?

Back 191

some nutrients

Front 192

Planning menus with MyPyramid:Variety is?

Back 192

key to success

Front 193

Planning menus with MyPyramid: Range of nutrients and energy content is measured?

Back 193

within a food group

Front 194

Using MyPyramid :Choose low-fat and fat-free items from?

Back 194

milk group

Front 195

Using MyPyramid: Include plant sources of protein several times per?

Back 195

week

Front 196

Using MyPyramid: Include dark green vegetable and vitamin C-rich fruit?

Back 196

daily

Front 197

Using MyPyramid: Choose whole grain varieties of?

Back 197

bread, cereal, rice, and pasta

Front 198

Using MyPyramid: Include plant oils?

Back 198

daily

Front 199

Using MyPyramid: eat fish?

Back 199

twice per week

Front 200

Rating Your Current Diet: Regularly compare your diet with?

Back 200

MyPyramid recommendations

Front 201

Rating Your Current Diet: Identify?

Back 201

deficiencies and excesses; try to correct with healthy food choices

Front 202

Rating Your Current Diet: Steps to a Healthier You - even small changes will?

Back 202

benefit health

Front 203

Dietary Guidelines for Americans Key recommendations (9)?

Back 203

-Adequate nutrient intake within calorie needs
-Weight management
-Physical activity
-Specific food groups to encourage
-Fats
-Carbohydrates
-Sodium and potassium
-Alcoholic beverages
-Food safety

Front 204

Practical Use of the Dietary Guidelines: Meet nutrient needs while?

Back 204

reducing risk for obesity, cardiovascular disease, hypertension, diabetes, alcoholism, and foodborne illness

Front 205

Practical Use of the Dietary Guidelines: Not difficult to?

Back 205

implement

Front 206

Practical Use of the Dietary Guidelines: Not more expensive than?

Back 206

current diet patterns

Front 207

Practical Use of the Dietary Guidelines: In agreement with?

Back 207

recommendations from other health promotion agencies

Front 208

The Dietary Guidelines and You: Implement changes and?

Back 208

assess/reassess progress

Front 209

The Dietary Guidelines and You: Consider?

Back 209

genetic influences

Front 210

The Dietary Guidelines and You: Plan for?

Back 210

individual

Front 211

The Dietary Guidelines and You: There is no?

Back 211

optimal diet

Front 212

Five Requirements on food labels?

Back 212

-Product name
-Manufacturer’s name and address
-Uniform serving size
-Amount in the package
-Ingredients in descending order by weight

Front 213

15 Required components of Nutrition Facts label?

Back 213

-Total calories
-Calories from fat
-Total fat
-Saturated fat
-Trans fat
-Cholesterol
-Sodium
-Total carbohydrate
-Fiber
-Sugars
-Protein
-Vitamin A
-Vitamin C
-Calcium
-Iron

Front 214

Using Food Labels in Diet Planning: Daily Values used for?

Back 214

comparison

Front 215

Fresh fruits and vegetables, fish, meats, and poultry are not required to?

Back 215

have Nutrition Facts label

Front 216

Declaration of %DV for protein is not required unless food is for?

Back 216

children <4 y

Front 217

Declaration of %DV for protein is not required if given, food must be?

Back 217

analyzed for protein quality

Front 218

Health Claims on Food Labels: Cancer (4)?

Back 218

-Total fat
-Fiber
-Fruits & vegetables
-Whole grains

Front 219

Health Claims on Food Labels: Cardiovascular disease (6)?

Back 219

-Saturated fat
-Cholesterol
-Fruits & vegetables
-Fiber
-Soy protein
-Fish oils
-Plant stanols and sterols

Front 220

Health Claims on Food Labels: Osteoporosis?

Back 220

Calcium

Front 221

Health Claims on Food Labels: Hypertension (2)?

Back 221

-Sodium
-Potassium

Front 222

Health Claims on Food Labels: Neural tube defects?

Back 222

-Folate

Front 223

Health Claims on Food Labels: Tooth decay?

Back 223

Sugarless gum

Front 224

Monosaccharides? (4)

Back 224

-Glucose
-Fructose
-Galactose
-Ribose

Front 225

Disaccharides? (3)

Back 225

-Maltose
-Sucrose
-Lactose

Front 226

Glucose: Most common monosaccharide in?

Back 226

body

Front 227

Glucose Synonyms: (2)?

Back 227

dextrose, blood sugar

Front 228

Fructose: Metabolized to?

Back 228

glucose in the liver

Front 229

Fructose Food sources: (3)?

Back 229

fruit, honey, and high fructose corn syrup

Front 230

Galactose: Usually bound with ?

Back 230

glucose (lactose)

Front 231

Galactose: Converted to ?

Back 231

glucose in the liver

Front 232

Galactose Food sources:

Back 232

dairy products

Front 233

Disaccharides Structure:

Back 233

2 sugar units bound by condensation reaction

Front 234

Maltose (what + what)?

Back 234

(Gluc + Gluc) - alpha bond

Front 235

Sucrose (what + what)?

Back 235

(Gluc + Fruc) - alpha bond

Front 236

Lactose (what + what)?

Back 236

(Galactose + Gluc) - beta bond

Front 237

Oligosaccharides

Back 237

3 – 10 sugar units

Front 238

Oligosaccharides examples:

Back 238

raffinose, stachyose

Front 239

Oligosaccharides Food sources: (2)?

Back 239

beans, legumes

Front 240

Undigested oligosaccharides may be ?

Back 240

fermented by bacteria in large intestine

Front 241

Digestible polysaccharides
(2)?

Back 241

-Starch
-Glycogen

Front 242

Indigestible polysaccharides

Back 242

Fiber

Front 243

Starch

Back 243

1,000 or more monosaccharides bound together by alpha glycosidic bonds (digestible by humans)

Front 244

Starch Examples (2)?

Back 244

Amylose & Amylopectin

Front 245

Amylose

Back 245

straight chain polymer

Front 246

Amylopectin

Back 246

highly branched polymer (greater effect on blood sugar)

Front 247

Starch Food sources: (5)?

Back 247

potatoes, beans, breads, pasta, rice

Front 248

Glycogen: Storage form of CHO for?

Back 248

animals and humans

Front 249

Glycogen: Structure similar to?

Back 249

amylopectin – many sites for enzyme action

Front 250

Glycogen: Stored in the?

Back 250

liver and muscles

Front 251

Monosaccharides bound by beta glycosidic bonds are?

Back 251

indigestible by humans

Front 252

Indigestible Polysaccharides = ?

Back 252

Fiber

Front 253

Insoluble (nonfermentable) fiber Examples: (3)?

Back 253

cellulose, hemicellulose, lignin

Front 254

Insoluble (nonfermentable) fiber Functions:

Back 254

increases fecal bulk, decreases intestinal transit time

Front 255

Insoluble (nonfermentable) fiber Food sources:

Back 255

whole grains, vegetables

Front 256

Soluble (viscous) fiber Examples:

Back 256

gum, pectin, mucilage

Front 257

Soluble (viscous) fiber Functions:

Back 257

delays gastric emptying, slows glucose absorption, decreases blood cholesterol

Front 258

Soluble (viscous) fiber Food sources:

Back 258

fruits, vegetables, rice bran, psyllium seed

Front 259

Bacterial fermentation in large intestine produces?

Back 259

short-chain fatty acids (and gases)

Front 260

Bacterial Metabolism of Soluble Fiber Enhances the?

Back 260

health of the large intestine cells

Front 261

Bacterial Metabolism of Soluble Fiber is a Fuel source for?

Back 261

bacterial cells

Front 262

Bacterial Metabolism of Soluble Fiber is Absorbed into?

Back 262

the blood stream and yield energy

Front 263

Salivary amylase breaks starch down into?

Back 263

smaller units

Front 264

To Taste the sweetness of carbs broken down with salivary amylase one would?

Back 264

prolong chewing

Front 265

The Acidic environment of the stomach stops?

Back 265

the action of salivary amylase

Front 266

No further starch digestion occurs in the

Back 266

stomach

Front 267

Pancreatic amylase is released in?

Back 267

Small Intestine

Front 268

Intestinal cells release (3)?

Back 268

maltase, sucrase, and lactase

Front 269

Maltose

Back 269

glucose + glucose

Front 270

Sucrose

Back 270

glucose + fructose

Front 271

Lactose

Back 271

glucose + galactose

Front 272

Monosaccharides are absorbed in?

Back 272

Small Intestine

Front 273

Glucose and Galactose: Active absorption using?

Back 273

a sodium pump

Front 274

Glucose and Galactose: Energy is expended to?

Back 274

pump the sodium back out of the cell

Front 275

Glucose and Galactose: Going from low concentration gradient to?

Back 275

high

Front 276

Fructose: Facilitated diffusion using?

Back 276

a carrier

Front 277

Portal vein transports absorbed monosaccharides to?

Back 277

liver

Front 278

Liver can:Transform monosaccharides to?

Back 278

glucose to supply energy for other organs

Front 279

Liver can: Store as

Back 279

glycogen or fat

Front 280

Functions of Glucose and Other Sugars (3)?

Back 280

-Supplies energy
-Protein sparing
-Prevents ketosis

Front 281

Functions of Fiber: Promotes?

Back 281

softer, larger stool and regularity

Front 282

Functions of Fiber: Reduces hemorrhoids and?

Back 282

diverticula

Front 283

Functions of Fiber: Slows ?

Back 283

glucose absorption

Front 284

Functions of Fiber: Reduces blood?

Back 284

cholesterol

Front 285

Functions of Fiber: Reduces heart?

Back 285

disease

Front 286

Carbohydrate Needs: Recommendations - RDA is?

Back 286

130 g/d for adults – adequate energy for brain and central nervous system

Front 287

Carbohydrate Needs: Is 45-65% of

Back 287

total energy

Front 288

Carbohydrate Needs - Primary sources:

Back 288

fruits, vegetables, whole grains, beans

Front 289

Actual Carbohydrate intake of North Americans:
?

Back 289

180-330 g/d (primarily from white bread, sodas, baked goods)

Front 290

Actual Carbohydrate intake of North Americans: ______% of total energy

Back 290

50 (~70% in some countries)

Front 291

Recommended Fiber Intake is based on?

Back 291

14 g/1000 kcals

Front 292

Recommended Fiber Intake for women?

Back 292

25 g/d

Front 293

Recommended Fiber Intake for men

Back 293

38 g/d

Front 294

Actual intake of fiber in North Americans?

Back 294

13-17 g/d

Front 295

Effect of fiber in intact foods is greater than?

Back 295

isolated fractions

Front 296

Differentiation between soluble and insoluble fiber is

Back 296

unclear

Front 297

Fiber is Classified as?

Back 297

viscous or nonfermentable

Front 298

Current intake of fiber is?

Back 298

below recommendations

Front 299

High-Fiber Diets is?

Back 299

>60 g/d

Front 300

High-Fiber Diets have Painful?

Back 300

elimination

Front 301

High-Fiber Diets have Intestinal?

Back 301

blockages

Front 302

High-Fiber Diets have Decreased?

Back 302

nutrient absorption

Front 303

High-Fiber Diets have Restricted?

Back 303

energy intake in young children

Front 304

High-Sugar Diets: Low?

Back 304

nutrient density

Front 305

High-Sugar Diets: Soda replaces?

Back 305

milk in diet

Front 306

High-Sugar Diets: Contributes?

Back 306

excessive energy

Front 307

High-Sugar Diets: High?

Back 307

glycemic index

Front 308

High-Sugar Diets Recommendations: Limit sugar intake to?

Back 308

no more than 10% of total energy intake

Front 309

High-Sugar Diets - Actual intake of North Americans?

Back 309

16% of total energy intake

Front 310

Glycemic Index
?

Back 310

Blood glucose response to given food compared to standard

Front 311

Glycemic Index is influenced by?

Back 311

amount of starch, fiber, processing, structure, and presence of other macronutrients

Front 312

Glycemic Load

Back 312

Amount of CHO in food X GI of food

Front 313

The Glycemic Load is a Better reflection of food’s ?

Back 313

effect on blood glucose

Front 314

Effect of high glycemic load: Stimulates?

Back 314

release of insulin

Front 315

Effect of high glycemic load: Insulin increases? (3)

Back 315

blood triglycerides, LDL, fat synthesis

Front 316

Effect of high glycemic load: Increases risk for

Back 316

CVD

Front 317

Effect of high glycemic load: Returns to?

Back 317

hunger quicker

Front 318

Effect of high glycemic load: Muscle may become?

Back 318

resistant to insulin

Front 319

How to decrease glycemic load: Avoid?

Back 319

overeating high glycemic load foods

Front 320

How to decrease glycemic load: Combine?

Back 320

a low glycemic load food with a high one

Front 321

How to decrease glycemic load: Maintain?

Back 321

healthy weight

Front 322

How to decrease glycemic load: Regular?

Back 322

physical activity

Front 323

Lactose Maldigestion?

Back 323

Lactose is undigested and not absorbed, metabolized by large intestinal bacteria

Front 324

Primary lactose maldigestion?

Back 324

Genetic disorder lack lactose production

Front 325

Secondary lactose maldigestion?

Back 325

Disease processes or medications that damage the GI lining

Front 326

What four things make it easier to cope with lactose maldigestion?

Back 326

-Determine tolerated amount
-Eat dairy with fat
-Cheese and yogurt more easily tolerated
-Lactase pills

Front 327

Blood Glucose Control: Role of the liver?

Back 327

Regulates glucose that enters bloodstream

Front 328

Blood Glucose Control: Role of the pancreas?

Back 328

-Release of insulin
-Release of glucagon

Front 329

Functions of Insulin: Promotes ?

Back 329

glycogen synthesis

Front 330

Functions of Insulin: Increases ?

Back 330

glucose uptake by the cells

Front 331

Functions of Insulin: Reduces?

Back 331

gluconeogenesis

Front 332

Functions of Insulin-Net effect?

Back 332

lowers the blood glucose

Front 333

Functions of Glucagon: Breakdown ?

Back 333

glycogen

Front 334

Functions of Glucagon: Enhances?

Back 334

gluconeogenesis

Front 335

Functions of Glucagon-Net effect: raises?

Back 335

blood glucose

Front 336

Epinephrine/norepinephrine:

Back 336

“Fight or flight” response

Front 337

Epinephrine/norepinephrine: Breakdown ?

Back 337

glycogen

Front 338

Epinephrine/norepinephrine: Raises?

Back 338

blood glucose

Front 339

Cortisol and growth hormone
(2)?

Back 339

-Increase gluconeogenesis
-Raise blood glucose

Front 340

Five things about Type 1 Diabetes Mellitus

Back 340

-Genetic link
-Decreased release of insulin
-Insulin dependent
-Resulting in hyperglycemia
-Autoimmune disorder

Front 341

Three Treatments for Type 1 DM?

Back 341

-Carbohydrate counting
-Insulin therapy
-Risk for heart disease

Front 342

Eight things about Type 2 Diabetes Mellitus

Back 342

-Genetic link
-80% is associated with obesity
-Non-insulin dependent to start
-Accounts for majority of cases of DM
-Defective insulin receptors on the cells
-Over secretion of insulin to compensate
-Leads to beta cells failure
-Treatment: medication and diet therapy (weight loss)

Front 343

Consequences of Uncontrolled Blood Glucose: Ketosis leading to (4)?

Back 343

ion imbalances, dehydration, coma, death

Front 344

Consequences of Uncontrolled Blood Glucose- Degenerative diseases:

Back 344

nerve damage, heart disease, kidney disease, blindness

Front 345

Consequences of Uncontrolled Blood Glucose: Increased risk

Back 345

risk for wound infections

Front 346

Reactive hypoglycemia Occurs when?

Back 346

2-4 hours after eating a meal

Front 347

Reactive hypoglycemia is Possibly due to?

Back 347

over-secretion of insulin

Front 348

Fasting hypoglycemia is Usually caused by?

Back 348

pancreatic cancer

Front 349

Fasting hypoglycemiais Leads to?

Back 349

overproduction of insulin

Front 350

Sucrose is the benchmark of?

Back 350

all sweeteners

Front 351

Sugar alcohols kcal/g?

Back 351

1.5 – 3 kcals/g

Front 352

Three Sugar alcohols?

Back 352

-Sorbitol
-Mannitol
-Xylitol

Front 353

Saccharin ________ times sweeter than sucrose?

Back 353

180-200x

Front 354

Saccharin: Used in?

Back 354

over 90 countries

Front 355

Saccharin: Initial studies showed excessive intake is linked to?

Back 355

bladder cancer in lab animals

Front 356

Saccharin: No longer considered having ?

Back 356

cancer causing potential

Front 357

Saccharin: Not a potential risk in?

Back 357

humans

Front 358

Aspartame : Composed of ?

Back 358

phenylalanine, aspartic acid, and methanol

Front 359

Aspartame : 180-200x sweeter than?

Back 359

sucrose

Front 360

Aspartame : 4 kcals/g, but?

Back 360

only a trace amount is needed to sweeten foods

Front 361

Aspartame : Is Not?

Back 361

heat stable

Front 362

Complaints of sensitivity to aspartame

Back 362

headaches, dizziness, seizures, nausea, etc.

Front 363

Aspartame: Not recommended for people with?

Back 363

phenylketonuria (PKU)

Front 364

Neotame: ~7000 –13000 times sweeter than?

Back 364

sucrose

Front 365

Neotame: Structure is similar to?

Back 365

aspartame (but not a risk for PKU)

Front 366

Neotame: Is?

Back 366

Heat stable

Front 367

Neotame: Safe for use by?

Back 367

the general population (including children, diabetics, pregnant and lactating women)

Front 368

Acesulfame-K: K for?

Back 368

potassium

Front 369

Acesulfame-K: 200x sweeter than?

Back 369

Sucrose

Front 370

Acesulfame-K: Not digested by?

Back 370

the body

Front 371

Acesulfame-K: Is?

Back 371

Heat stable

Front 372

Sucralose: _______x sweeter than sucrose?

Back 372

600

Front 373

Sucralose: Substitute 3 chlorines for?

Back 373

3 hydroxyl groups on a sucrose

Front 374

Sucralose: Heat stable?

Back 374

Yes

Front 375

Sucralose: Excreted in?

Back 375

feces (small amount in urine)

Front 376

Tagatose: ?

Back 376

Isomer of fructose

Front 377

Tagatose: Approximately same sweetness as?

Back 377

sucrose

Front 378

Tagatose: Poorly absorbed – low?

Back 378

energy contribution

Front 379

Tagatose: No risk of?

Back 379

dental caries

Front 380

Tagatose: Prebiotic ?

Back 380

effect