Nutrition 251 Exam 1

Front 1

energy density

Back 1

ameasure of the energy in a food relative to its weight

Front 2

nutrient density

Back 2

ameasure of the nutrients a food provides relative to the amount of kilocaloriesthe food provides

Front 3

estimated average requirement (EAR)

Back 3

averageamount of a nutrient that appear sufficient for half of the population

Front 4

recommended daily allowance (RDA)

Back 4

setwell above EAR, designed to meet the needs of MOST of the population-set at thepoint where 98% of the population needs will be met, designed for healthypeople

Front 5

adequate intake (AI)

Back 5

average daily amount that APPEARS to be sufficient tomaintain a specific criteria

Front 6

tolerable upper level (UL)

Back 6

alevel of a nutrient that is still safe to consume, but above which a nutrientis likely to become toxic

Front 7

What are the Acceptable Macronutrient Distribution Ranges (AMDR) for each of the energy-yielding nutrients?

Back 7

CHO – 45-65%, PRO – 10-35%, FAT – 20-35%

Front 8

Review the key guidelines of the 2015 Dietary Guidelines. Review nutrients to decrease and those to increase.

Back 8

Consume less than 10% of calories per day from added sugars,consume less than 10% of calories per day from saturated fats, consume lessthan 2,300 mg per day of sodium, alcohol should be consumed in moderation.

Front 9

Describe in a sentence what the Daily Value (DV) is and why it is used on a food label? How are DVs different from the RDAs? Which nutrients do not have Daily Values? What are daily values based on?

Back 9

Daily values are based on the Dietary Guidelines and RDAguideline, used on food labels to show what percentage/amounts of nutrients oneshould be consuming.

Front 10

find out definitions for "low" "good" and "high" according to FDA's definition

Front 11

nutrient claim

Back 11

have standard definition which are FDA approved, describethe level of nutrient or dietary substance in the product "high source of ..."

Front 12

health claim

Back 12

claiming that the food will add health benefits, FDA approved... will name a disease "may reduce risk of heart disease"

Front 13

structure-function claim

Back 13

can be made without the FDA... "promotes ..."

Front 14

how do you calculate % of calories from fat

Back 14

calories from fat x 100% = % of calories from fat

Front 15

What are the energy values (kcals) per gram of carbohydrate (CHO), protein, fat and alcohol?

Back 15

Carbs 4 kcal/g, protein 4 kcal/g, fat 9 kcal/g, alcohol 7kcal/g

Front 16

Ben and Pat are deciding what to eat for lunch. They are choosing between Sbarro's spaghetti and Teriyaki Stix's chicken bowl. Ben decides to pick the one with the fewest kcalories. Pat decides to pick the one with the highest percent of kcalories from carbohydrates. Do the calculations given the data below and decide what Ben and Pat have for lunch.

Teriyaki Stix'sChicken Bowl: Fat = 15 g; CHO = 101 g; Protein = 45 g

Sbarro'sSpaghetti: Fat = 23 g; CHO = 144 g; Protein = 27 g

Back 16

15 g x 9 kcal/g = 135 kcal of fat, 101 g x 4 kcal/g = 404kcal of carbs, 45 g x 4 kcal/g = 180 kcal of protein, total = 719 kcal

23 g x 9 kcal/g = 207 kcal of fat, 144 g x 4 kcal/g = 576kcal of carbs, 27 g x 4 kcal/g = 108 kcal of protein, total = 891 kcal

Front 17

Name and describe the location of the 5 sphincters or valves important in maintaining one-way flow of chyme down the GI tract, as mentioned in the lesson. What is peristalsis?

Back 17

Epiglottis – protects airways during swallowing, closest tomouth

Upper esophageal sphincter – allow passage from mouth toesophagus, prevent backflow from esophagus to mouth, comes after epiglottis

Lower esophageal sphincter – allow passage from esophagus tostomach, prevents backflow from stomach to esophagus, at bottom of esophagus

Pyloric sphincter – allows passage from stomach to smallintestine, prevent backflow from small intestine, before small intestine

Ileocecal valve – allows passage from small to largeintestine, prevent backflow from large intestine, before large intestine

Peristalsis – mechanical digestion, muscle contractions move food throughthe tube of digestive tract

Front 18

What are the functions of HCl in the stomach?

Back 18

Kills bacteria and denature protein

Front 19

What is bile, where is it made, and what does itdo? What is the role of the gall bladder?

Back 19

-bile emulsifies fat

-made in liver from cholesterol

-stored in the gall bladder until needed

Front 20

Describe the lining of the small intestine. Why must the small intestine have villi and microvilli rather than being smooth?

Back 20

Microvilli are where absorption takes place, villi keepsparticles moving in small intestine.

Front 21

What types of molecules are absorbed directly into blood from the small intestine? What is the first organ that this blood supply passes through?

Back 21

-Water-soluble nutrients (monosaccharides, amino acids, watersoluble vitamins, minerals, and small fatty acids) are absorbed directly intothe bloodstream.

-The liver is the firstorgan that water-soluble nutrients and other substances pass through.

Front 22

Whattypes of molecules get absorbed into the lymph system after digestion andtransport into small intestinal cells? How does this group of moleculeseventually enter into the blood system for further distribution to body cells?

Back 22

-Fat-solublenutrients (fat-soluble vitamins, fatty acids, cholesterol) are absorbed intothe lymphatic system.

-They enter thesmall intestinal cell where they are packaged into special particles know aschylomicrons which are then sent through the lymphatic system.

Front 23

Compare and contrast active transport, facilitated diffusion, and simple diffusion. Give examples of nutrients that are transported by these mechanisms across cells in the small intestine.

Back 23

simple diffusion- high to low; water, small fatty-acids

facilitated diffusion- high to low, protein carrier on membrane; fructose

active transport- low to high, ATP required & protein carrier on membrane; glucose, amino acids

Front 24

Locateand describe the function of the bile duct and the pancreatic duct.

Back 24

Pancreaticduct – conducts pancreatic juice from the pancreas to the small intestine,found near pancreas

Bile duct –conducts bile from the gall bladder to small intestine, found at bottom ofstomach

Front 25

What are the functions of the large intestine or colon? What is the role of the large intestine in GI water balance?

Back 25

In the large intestine, any leftover materials that were notneeded are concentrated by removing water and salts to form feces.

Front 26

What is the function of gastrin? If a person had an abnormal overproduction and secretion of gastrin, what might be the consequence? If this GI problem occurred, what might a physician recommend as strategies to prevent or alleviate symptoms?

Back 26

Gastrin responds to food in the stomach, in secreted fromthe stomach wall, stimulate the stomach glands, and secretes HCl into thestomach.

If someone had anoverproduction of gastrin, there would be too much acid in the stomach – takeOTC (acid reducers).

Front 27

What is H. pylori and what condition results if there is too much in the stomach? What treatment is imperative if H. Pylori is the cause?

Back 27

H pylori is a bacterial infection and is caused by over-useof anti-inflammatory drugs and excessive gastric secretion, can cause heartburnor an ulcer. Treatment- antibiotics.

Front 28

What signals secretin output? And what is the role of secretin in GI function?

Back 28

-Acidic chime in the small intestine signals secretin output

-its role is to stimulate the pancreas which will cause bicarbonate secretion in the SI

Front 29

Which GI hormone slows gastric motility and what signals its secretion? What other roles in GI regulation does this hormone play

Back 29

CCK (cholecystokinin) slows mobility of GI tract, fat in theSI signals CCK secretion. CCK alsostimulates the gall bladder and pancreas. Bile and secretin are secreted

Front 30

Case Study: After Matt ate dinner, he laid down to rest for a few minutes before studying. He complains of a dull, burning pain in his chest area. (He is not having a heart attack.) Offer a possible explanation for his pain. Now offer some advice to him at the behavioral and food level.

After 10complaints of this pain, he now heads to the drug store for some over thecounter medication. What types might he choose and how do they work to relievethe pain?

Back 30

He may be experienced heartburn which is caused by thebackflow of stomach acid into the esophagus, eating too much could have causethis to occur.

Antacids (tums, rolaids, Maalox) or acid reducers.

Front 31

Identify the chemist’s terms and then the common terms used in the popular press to classify carbohydrates.

Back 31

Chemist’s terms – carbohydrate, glucose, monosaccharides,disaccharides, polysaccharides

Common terms – carbs, sugar, starch, fiber

Front 32

Carbohydrates, fats, and protein can all be used by the body as sources of energy. Is carbohydrate an essential nutrient? What would happen to a human if they were fed a diet devoid of carbohydrates, but with all other essential nutrients?

Back 32

Carbohydrates are essential nutrients, they prevent theincomplete burning of fats and are required for energy (brain and red bloodcell formation). If a person were fed adiet devoid of carbs, protein will be converted into glucose (gluconeogenesis –making new glucose), however we need adequate carbs and fat for protein-sparingso person would not get efficient amounts of protein.

Front 33

What are the differences and similarities between glucose and fructose; compare their structures using words, not pictures.

Back 33

Glucose (blood sugar) serves as the body’s essential sourceof energy, its structure is C6H12O6 and it isa 6 member ring. Active transport

Fructose stimulates thetaste buds on the tongue to produce a sweet sensation, its structure is also C6H12O6but it is a 5 member ring. Facilitated diffusion

Front 34

Compare and contrast: white table sugar, honey, the sugar in apples, and high fructose corn syrup (HFCS). See slide in carbohydrate powerpoint. Now compare these products after digestion and absorption.

Back 34

White table sugar is composed of sucrose, honey is composedof ½ sucrose + 1/3 fructose + 1/3 glucose, and sugar in apples is composed of ½sucrose + ¼ fructose + ¼ glucose. Afterdigestion and absorption white table sugar, honey, and sugar in apples are all½ fructose and ½ glucose.

Front 35

What are the differences and similarities between starch, glycogen, and cellulose? Compare their structures using words, not pictures. Where are these complex carbohydrates found? Which molecules contain alpha 1-4 linkages and which contain beta 1-4 linkages? What is the significance of this?

Back 35

Glycogen stores glucose in humans and is found in limitedquantities in the liver and muscles (not foundin food). Starch stores glucose in plants to be used as energy for the plant or animalthat eats it. Cellulose (nonstarchpolysaccharides) only found in foods of plant originand are associated with structural components of the plant. Beta 1-4 linkages are found in cellulose,linkages cannot be digested by intestinal enzymes.

Front 36

Identify foods that would provide significant amounts of polysaccharides (complex carbohydrates or starch) verses di- and monosaccharides (simple sugars). List foods in the diet that contribute to added sugars and naturally occurring sugars.

Back 36

Polysaccharides – complex carbs provide vitamins, minerals,and fiber- bread, pasta, rice

Disaccharides & Monosaccharides – simple carbs- fruit, milk, vegetables

Front 37

Explain how disaccharides are formed by condensation reactions.

Back 37

Water is released as 2 reactants combine to form one largermolecule

Front 38

Explain how a hydrolysis reaction splits a disaccharide into two monosaccharides. What are the names of the enzymes that hydrolyze the 3 major disaccharides during digestion?

Back 38

Hydrolysis reactions split a disaccharide into 2monosaccharides by splitting a molecule of water. OH group from one glucose andan H from another glucose combine to create water, 2 glucose molecules bondwith a single O to form maltose (produced whenever starch breaks down). Sucrose is made of glucose and fructose. Lactose (principle carb of milk) is made ofgalactose and glucose.

Front 39

Define dietary fiber.

Back 39

Indigestible portion of food derived from plants.

Front 40

Compare and contrast insoluble and soluble dietary fibers, in terms of composition and function. Name some foods high in soluble fiber and some foods high in insoluble fiber. Why is soluble fiber part of a heart healthy diet? What are the roles of soluble and insoluble fiber in preventing constipation?

Back 40

Insoluble fiber absorbs water and cholesterol, found inwheat bran, vegetables, and whole grains

Soluble fiber aids in glucose absorption and slows GItransit time; found in nuts, seeds, beans, and some fruits and vegetables; maylower risk of heart disease and diabetes by binding to cholesterol in the smallintestine and taking it out of the body

Fibers increase GI transit time, promotes bowel movements,and adds bulk to the stool.

Front 41

Why do health professionals encourage the consumption of foods rich in fiber to help in weight reduction programs?

Back 41

Fiber enhances intestinal health, prevents heart disease andcancer, reduces blood pressure, balances blood glucose levels, and maintainsweight control. makes you feel fuller

Front 42

Define a “whole grain”. How can you identify a whole grain using the ingredient list on a food package?

Back 42

Whole grains contain all the essential parts andnaturally-occurring nutrients of the entire grain seed. Using the ingredients look for words such as“whole grain”, “whole wheat”, “oats, oatmeal”, etc.

bran, exoskeleton, and germ

Front 43

Compare and contrast the digestion and absorption of dietary carbohydrates verses dietary fiber.

Back 43

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Front 44

What hormones maintain glucose homeostasis? Know their specific action. What is the role of muscle and liver glycogen in glucose homeostasis?

Back 44

Glucose homeostasis is maintained by insulin and glucagon.

Insulinstimulates uptake of glucose into cells and storage as glycogen in the liverand muscles, glucagon stimulates liver cells tobreak down glycogen and release glucose into the blood.

Front 45

Define gluconeogenesis. During what situations would gluconeogenesis occur?

Back 45

Gluconeogenesis is when protein is converted into glucose,this happens when a meal does not have enough carbs.

Front 46

What is lactose intolerance? How might someone develop this condition? What treatments would help a person cope with this condition?

Back 46

Lactose intolerance happens when there is not enough lactoseenzyme, changes to diet can help manage lactose intolerance.

Front 47

Explain the similarities and differences between prediabetes, gestational diabetes, type 1 and type 2 diabetes: cause, symptoms, and treatment. List risk factors for type 2 diabetes? Are all persons with type 2 diabetes obese?

Back 47

Gestational diabetes – form of diabetes that develops inwomen during pregnancy

Type 1 diabetes – body’s immune system destroys cells in thepancreas that produce insulin, symptoms: hyperglycemia, excessive thirst,frequent urination, weight loss, treatment: insulin injections

Type 2 diabetes – begins with insulin resistance, in whichthe pancreas produces insulin, but the cells do not respond to the insulin,symptoms: hyperglycemia, excessive thirst, frequent urination, weight gain,treatment: oral medications, risk factors: physicalinactivity, age, obesity, family history

Front 48

What does it mean to have insulin insensitivity (also called insulin resistance)?

Back 48

Pancreas produces insulin but the cells do not respond tothe insulin/

Front 49

To determine RDA must have a ______ based on research to see where each person falls

Back 49

bell curve

Front 50

gastrin flow

Back 50

food in stomach - gastrin secreted from stomach wall - stimulates stomach glands - HCl is secreted into the stomach

Front 51

secretin flow

Back 51

chyme in the small intestine - secretin secreted from duodenal wall (SI) - stimulates pancreas - bicarbonate rich juices secreted into SI

Front 52

CCK flow

Back 52

fat in the SI - CCK secreted from intestinal wall - stimulated gallbladder (& pancreas) - bile secreted into duodenum & bicarbonate secreted into SI