Nutrition, Health, and Wellness Exam 2

Considerations of food choice for asphyxiation in regards to texture and shape - ANSWER -Food items shaped like a tube -Foods that are firm, smooth, or slick may slide -Dry, hard foods may be hard to chew but easy to s ...

Considerations of food choice for asphyxiation in regards to texture and shape - ANSWER -Food items shaped like a tube -Foods that are firm, smooth, or slick may slide -Dry, hard foods may be hard to chew but easy to swallow whole -Sticky foods can stick to the back or roof of the mouth and block the throat -Hard-to-chew foods that are fibrous and tough Kilocalorie (Calorie) values - ANSWER Carbs- 4 kcal per gram Protein- 4 kcal per gram Lipids (fats)- 9 kcal per gram Alcohol- 7 kcal per gram Lipids - ANSWER -Organic compounds -composed of carbon, hydrogen, and oxygen -comprise triglycerides, phospholipids, and sterols -red meat, fat, poultry skin, dairy, and added oils -Of the fat in foods and in the body, 95% is triglycerides Foods high in potassium - ANSWER Apricots, melons • Banana; 1 medium Broccoli Cantaloupe; cubed • Carrots, raw • Chicken breast; Dried fruits • Halibut Lentils; • Milk; 1% low fat, • Orange juice (100%) • Pistachios; shelled • Pork tenderloin • Potato baked with skin: • Raisins • Salmon; farmed Atlantic• Sweet potato; baked with skin • Tomatoes, tomato juice, tomato sauce • Tuna; light, canned, drained• White beans; canned, drained • Winter squash Yogurt; fat-free Fats should be no more than ____ of your total calories and _____ or less should be saturated - ANSWER no more than 20-30 % 10% or less Polyunsaturated fats - ANSWER Sources: Vegetable oils (corn, safflower, wheat germ, canola, sesame, and sunflower) fish, and margarine -omega 3- fatty acids -Omega 6 fatty acids Unsaturated fats - ANSWER liquid at room temperature -Contains one or more double bonds Monounsaturated fats include - ANSWER Primary sources include olive oil, peanuts (peanuts and peanut oil, avocado, and canola oil) **oleic acid is main MUFA in foods Saturated fats - ANSWER -originate from animal sources and are solid at room temp -Heavier denser and more solid than unsaturated fats -very high melting point and they're less likely to go bad -meats, cheese, and eggs Celiac disease - ANSWER chronic autoimmune disorder in which mucosa of small intestine esp. duodenum and proximal jejunum is damaged by dietary gluten S/S of celiac disease - ANSWER -diarrhea, abdominal distention, fat malabsorption, and weight loss - if untreated anemia, osteoporosis, infertility or lymphoma -some pts are asymptomatic -Mild- steatorrhea Severe cases- digestions and absorption of proteins, fats, carbohydrates, and other nutrients are impaired Pts with celiac disease are able to eat what types of grains - ANSWER Rice, Corn Amaranth, Quinoa Teff (or Tef), Millet Finger millet (ragi) Sorghum, Indian rice grass (Montina) Arrowroot, Buckwheat Flax, Job's tears Sago, Potato, Soy Legumes, Mesquite, Tapioca Wild rice, Cassava (Manloc) Yucca, Nuts, Seeds What grains are celiac disease patients told to avoid? - ANSWER Wheat, all varieties, including: •Einkorn • Emmer • Spelt • Kamut • Wheat bran • Wheat germ • Cracked wheat • Hydrolyzed wheat protein Barley Rye Cross-bread varieties such as triticale (cross between wheat and rye) Processed food that may contain wheat, barley, or rye that celiac disease pts should try and avoid - ANSWER Bouillon cubes Brown rice syrup Candy Cold cuts Communion wafers* French fries Gravy Hot dogs Imitation fish Licorice Matzoh Rice mixes Salami Sauces Sausage Seasoned snack foods (e.g., tortilla chips, potato chips) Seitan S elf-basting turkey Soups Soy sauce Vegetables in sauce What are the specific storage proteins known as gluten that trigger a toxic reaction in predisposed individuals? - ANSWER The gliadin fraction in wheat, secalin in rye, and hordein in barley Prebiotics - ANSWER special form of dietary fiber that acts as a fertilizer for healthy gut bacteria -EX: raw asparagus or onions and garlic, jicama, Jerusalem artichokes, honey, slightly unripe bananas, and raw dandelion greens Probiotics - ANSWER Live bacteria found in yogurt, kefir, aged cheese, kimchi, miso soup, sauerkraut, tempeh, and sweet acidophilus milk Physiologic functions of triglycerides - ANSWER - Stored energy - Adipose tissue storage form of fat (mainly triglycerides) - Important source of fuel during illness and food restriction, and major energy source for muscle work - Organ protection - Temperature regulator - Insulation Functions of phospholipids - ANSWER -cell membrane structure -lecithin, main phospholipid, part of lipoproteins Functions of sterols - ANSWER -precursors to bile, vitamin D, sex hormones, cells in brain and central nervous system -cholesterol part of cell membranes, nerve tissue, and hormones -liver synthesizes cholesterol to produce bile What is an example of a sterol? - ANSWER cholesterol -contained only in animal-derived foods Dietary cholesterol is ______ of the body's cholesterol, where does the rest come from? - ANSWER 25% The rest is provided by liver synthesis Triglycerides - ANSWER Largest class of lipids in body and foods Composed of glycerol and three fatty acids Fatty acids: •Saturated fatty acids •Monounsaturated fatty acids •Polyunsaturated fatty acids Triglycerides provide food functions of.. - ANSWER energy, palatability, satiety, food processing, and source of nutrients Where can natural antioxidants be found? - ANSWER Vitamin C (Spinach, broccoli, papaya, strawberry, tomato, oranges) and Vitamin E (Spinach, broccoli, asparagus, almonds, avocados, pumpkin, sunflower seeds, dried apricots, papaya) Essential fatty acids - ANSWER Made up from broken down fats and have to be supplied through diet because our body can not make Which oils have more than 50% fat? - ANSWER Canola oil Safflower oil Sunflower oil Corn oil Olive oil Soybean oik Peanut oil Margarine Vegetable shortening Palm kernel oil Coconut oil Palm oil Lard Beef fat Butter fat Phospholipids - ANSWER Lipid compounds that form parts of cell walls and act as fat emulsifiers -Body manufactures phospholipids; therefore, they are not essential nutrients. •Lecithin, the main body phospholipid, functions as an emulsifier. What is cholesterol vital for? - ANSWER -Vital component of bile salts and helps in digestion -Vital to vitamin D, sex hormones, cells in brain, and central nervous system Provided only in animal dried foods -dont really need to take it in with the food we eat Dietary cholesterol should be limited to ________ mg/day - ANSWER 200-300 mg Steps of digestion of fats in the body - ANSWER •Mouth ➢Primary fat digestive process is mechanical, as teeth masticate fatty food. ➢Glands of tongue produce fat-splitting enzyme (lingual lipase), released with saliva. •Stomach ➢Mechanical digestion continues through peristalsis. ➢Fat-splitting enzymes such as gastric lipase, hydrolyze fatty acids from triglycerides. •Small intestine ➢Duodenum releases hormone cholecystokinin (CCK). •CCK action causes gallbladder to release bile into small intestine. ➢Muscular action continues digestion. ➢Pancreatic enzyme, lipase, breaks down triglycerides. ➢Some fats may pass through undigested and are excreted. _______ assist movement of lipids to the villi during absorption - ANSWER Bile salts What are some general fat functions besides flavor and filling? - ANSWER 1. Fuel 2. Vitamin absorption 3. Contain/transport fat soluble vitamins (A,D,E,K) 4. Supplies or transport essential faty acids 5. Support and protection 6. Temp regulation 7. Lubrication How does fat help with lubrication of our body? - ANSWER lubricates and makes oil in our sebaceous glands, which then lubricates our skin, decreasing water loss from the outside environment 4 types of lipoproteins - ANSWER chylomicrons, VLDL, LDL, HDL LDL (low density lipoprotein) - ANSWER Major source of cholesterol -transports cholesterol from the liver to the tissues -leading to atherosclerosis HDLs (high density lipoproteins) - ANSWER good cholesterol -goes from the tissue to the liver to be recycled -higher HDL decreases risk of atherosclerosis Where does the major portion of lipid metabolism occur? - ANSWER Small intestine Pancreatic lipase - ANSWER breaks down fats How are lipoproteins formed? - ANSWER By fats combining with plasma proteins True or false: if it's solid, when you start and you melt it and then you eat it, it becomes solid again inside of you - ANSWER True Is cholesterol digested? - ANSWER No, its absorbed Fat soluble vitamin transport becomes protective adipose tissue to... - ANSWER protect internal organs