Nutrition Test 1

Front 1

What are the factors that determine our food selection?

Back 1

a. Personal preference: taste like sweet & salty, which is genetic
b. Habit
c. Ethnic heritage & tradition
d. Social interactions- who you live with, eat with
i. Live alone= eat less, live with others= eat more
e. Availability, convenience & economy
i. Benefits of home cooked meals: you eat more vegetables, fruits & milk
f. Positive & negative associations with food & memories
g. Emotions: boredom, depression, anxiety, stress
h. Values
i. Religious beliefs, political views, environmental concerns: therefore you avoid certain foods
i. Body weight & image
j. Nutrition & health benefits
i. Functional foods: have value & supplement (ex: fish, oatmeal)

Front 2

What are the classes of nutrients?

Back 2

a. Water
b. Minerals
i. Simplest nutrient
ii. Inorganic
c. Vitamins
d. Carbohydrates
e. Proteins (contain nitrogen)
f. Lipids (fats)

Front 3

What are micronutrients? Macronutrients?

Back 3

a. Micronutrients- nutrients required only in small amounts (mg) Ex: vitamins & minerals
b. Macronutrients- nutrients the body requires in large amounts (grams daily) Ex: carbohydrate, fat, protein

Front 4

What are organic vs. inorganic nutrients?

Back 4

a. Organic- containing carbon-carbon bonds or carbon-hydrogen bonds (ex: carbs, lipids, proteins, vitamins)
b. Inorganic- not containing carbon or pertaining to living things (Ex: minerals & water)

Front 5

Difference in essential and non-essential nutrients

Back 5

a. Essential nutrients- Nutrients a person must obtain from food because the body cannot make them for itself in sufficient quantity to meet physiological needs
b. Non-essential nutrients- Nutrients the body doesn’t have to get from food because our bodies can produce them (Ex: cholesterol)

Front 6

Kcal in carbohydrates, protein, fat, alcohol

Back 6

a. Carbs- 1 gram= 4 kcalories
b. Protein- 1 gram=4 kcalories
c. Fat- 1 gram= 9 kcalories
d. Alcohol- 1 gram= 7 kcalories

Front 7

What is the AMDR for carbohydrates and protein?

Back 7

a. 45-65% kcal from carbs
b. 20-35% kcal from fat
c. 10-35% kcal from protein

Front 8

How does cooking affect the different nutrients?

Back 8

It takes out the nutritional value

Front 9

How are ingredients listed on labels?

Back 9

In descending order of predominance by weight; first ingredient predominates by weight

Front 10

What nutrients are listed on food labels in percent daily value? (pg 55)

Back 10

Total fat, saturated fat, trans fat, cholesterol, carbohydrate, dietary fiber, sugars, protein, sodium, potassium, Vitamin C, Vitamin A, calcium, iron

Front 11

What is the RDA for carbohydrates?

Back 11

130g/day

Front 12

What is required to be on a food label?

Back 12

Ingredient list, serving size, nutrition facts, daily values, nutrient claims

Front 13

What are monosaccharides?

Back 13

a. Carbohydrates, simple sugars
b. Glucose, fructose (honey), galactose

Front 14

What are disaccharides? What do the disaccharides consist of? Be familiar with names used interchangeably with these

Back 14

a. Pairs of monosaccharides linked together
b. Maltose (malt sugar)= glucose + glucose
c. Sucrose (table sugar)= glucose + fructose
d. Lactose (milk sugar)= glucose + galactose

Front 15

Simple carbohydrates vs. complex carbohydrates

Back 15

a. Simple carbohydrates-monosaccharides & disaccharides (the sugars)
b. Complex carbohydrates- polysaccharides (starches & fibers & glycogen)

Front 16

When are hydrolysis and condensation reactions used?

Back 16

a. Hydrolysis=Breaks a disaccharide in two resulting in two monosaccharides; during digestion & used to release glycogen when needed
b. Condensation reactions= Links two monosaccharides together, creates a molecule of water in the process; used to store glycogen

Front 17

What is functional fiber?

Back 17

a. Manufactured fibers, usually added back to food (wheat white bread)

Front 18

Where is glycogen stored and what is its purpose?

Back 18

a. Stored in liver or muscle cells
b. Stores glucose for energy, energy is used for most of the body’s cells

Front 19

What is lactose intolerance and what are the symptoms?

Back 19

a. A condition that results from inability to digest lactose (milk sugar)
b. Symptoms: bloating, gas, abdominal discomfort, diarrhea; lactose gets to intestine basically unchanged/undigested and bacteria attacks it & also attracts water causing bloating

Front 20

Know normal vs abnormal blood glucose levels

Back 20

a. Normal blood glucose levels= 70-110
b. Diabetes= >126 mg/dL
c. Pre-diabetes= 100-125 mg/dL

Front 21

Structure of amino acids

Back 21

a. Primary structure – chemical bonds
b. Secondary structure – electrical attractions
c. Tertiary structure – hydrophilic & hydrophobic
d. Quaternary structure – two or more polypeptides

Front 22

Difference in essential vs nonessential amino acids, conditionally essential

Back 22

a. Essential amino acids-9 essential received from diet, body can’t make a sufficient amount of them
b. Nonessential amino acids- 11 nonessential that are made by the body (given nitrogen to form the amino group & fragments from carbohydrate or fat to form the rest of the structure)
c. Conditionally essential amino acids- when a nonessential amino acid becomes essential under special circumstances; if you don’t get one or more, these particular amino acids can’t be made (ex: phenylalanine to make tyrosine which is nonessential)

Front 23

What determines the quality of food proteins?

Back 23

a. Digestibility (ability of the body to break it down)
i. Other foods consumed
ii. Animal protein (90-95% digestible) vs. plant proteins
b. Amino acid composition (higher the food is in amino acids, the higher the quality)
i. Essential amino acid consumption (what your body can’t produce) (ex: meats)
ii. Must have enough of the nitrogen-containing amino groups
iii. Limiting amino acids

Front 24

What does your body do with excess protein?

Back 24

Excess protein is converted into fat

Front 25

Marasmus (Dry PEM)

Back 25

a. A form of CHRONIC PEM (protein energy malnutrition) that results from a severe deprivation or impaired absorption of energy, protein, vitamins & minerals
b. Occurs most commonly in children from 6-18months in all the overpopulated & impoverished areas of the world
c. Stretch formula, dilute it, add more water, make it last longer, only give them enough to survive not to grow
d. Characteristics: no big stomach, wasting of muscles, impaired brain development, impaired growth, lower body temperature, develops slowly, good appetite, severe weight loss, no edema, no fatty liver, anxiety, apathy, dry skin, sparse thin hair

Front 26

Kwashiorkor (Wet PEM)

Back 26

a. A form of ACUTE PEM that results from inadequate protein intake & infections (ex: measles); sudden & recent deprivation of food
b. Child is nursed until second child is born. First child is weaned off of nutrient-dense, protein rich breast milk to a starchy, protein-poor cereal. The child then sickens and dies.
c. Develops rapidly, older infants & young children (18 months-2 yrs.), free-radical iron, fatty liver, really big stomach, edema, skin & hair changes, some weight loss, some muscle wasting, enlarged fatty liver, apathy, misery, irritability, sadness, loss of appetite, skin develops lesions, aflatoxins (toxic mold) can contribute to it.

Front 27

RDA for protein

Back 27

Adults = 0.8 grams / kg of body weight / day
About 3 oz estimated

Front 28

Adequate Intake (AI)

Back 28

the average daily amount of a nutrient that appears sufficient to maintain a specified criterion; a value used as a guide for nutrient intake when an RDA cannot be determined

Front 29

Tolerable Upper Intake Levels (UL)

Back 29

maximum daily amount of a nutrient that appears safe for most healthy people & beyond which there is an increased risk of adverse health effects; helps protect against overconsumption; too much of a nutrient can be toxic

Front 30

Estimated Average Requirements (EAR)

Back 30

average daily amount of a nutrient that will maintain a specific biochemical or physiological function in half the healthy people of a given age & gender group

Front 31

Recommended Dietary Allowances (RDA)

Back 31

average daily amount of a nutrient considered adequate to meet the known nutrient needs of practically all healthy people; a goal for dietary intake by individuals

Front 32

Estimated Energy Requirement (EER)

Back 32

average dietary energy intake that maintains energy balance & good health in a person of a given age, gender, weight, height & level of physical activity

Front 33

Acceptable Macronutrient Distribution Ranges (AMDR)

Back 33

ranges of intakes for the energy nutrients that provide adequate energy & nutrients & reduce the risk of chronic diseases

Front 34

Dietary Reference Intakes (DRI)

Back 34

set of nutrient intake values for healthy people in the US & Canada. These values are used for planning & assessing diets & include: EAR, RDA, AI, UL

Front 35

Daily Values (DV)

Back 35

reference values developed by the FDA specifically for use on food labels

Front 36

Nutrient Density

Back 36

a measure of the nutrients a food provides relative to the energy it provides. The more nutrients and the fewer kcalories, the higher the nutrient density. (Ex: egg)

Front 37

Enrichment

Back 37

the addition to a food of nutrients that were lost during processing so that the food will meet a specified standard

Front 38

Fortification

Back 38

the addition to a food of nutrients that were either not originally present or present in insignificant amounts. Can be used to correct or prevent a widespread nutrient deficiency or to balance the total nutrient profile of a food.

Front 39

Gluconeogenesis

Back 39

the making of glucose from a noncarbohydrate source (protein) when carbohydrates are not present

Front 40

Protease

Back 40

enzymes in the small intestine that hydrolyze protein; enzymes that work on proteins. They begin hydrolysis (break down) of protein into single amino acids that are ready for absorption

Front 41

Pepsin

Back 41

a gastric enzyme that hydrolyzes protein, it is secreted in an inactive form; pepsin continues with digestion, breaks protein into smaller products/amino acids

Front 42

Denaturation

Back 42

Disruption of protein stability, uncoil and lose shape, stomach acid (Examples of denaturation: heat, agitation, acid, base, alcohol, heavy metals); change in a protein’s shape and consequent loss of its function

Front 43

Ribosomes

Back 43

where proteins are manufactured; organelles composed of RNA and protein

Front 44

Hormone

Back 44

proteins that are chemical messengers secreted by a variety of glands in response to altered conditions in the body. Each hormone travels through the blood to one or more specific target tissues or organs where it elicits a specific response to maintain homeostasis (Ex: Insulin- getting glucose into cell so the cell can use it)

Front 45

Protein Turnover

Back 45

Continual production and destruction of proteins

Front 46

Amino Acid Pool

Back 46

the supply of amino acids derived from either food proteins or body proteins that collect in the cells and circulating blood & stand ready to be incorporated into proteins & other compounds or used for energy; used for protein production & used for energy – if a person is stripped of nitrogen

Front 47

Enzymes

Back 47

made of protein, break down, build up, and transform substances, they are catalysts which speed up reactions, many stay in the intestine, enzymes cause reactions but don’t change

Front 48

Collagen

Back 48

the protein from which connective tissues such as scars, tendons, ligaments & the foundations of bones & teeth are made

Front 49

Glycemic Index

Back 49

a method of classifying foods according to their potential for raising blood glucose (ex: white bread has high glycemic index, peanuts are very low)