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 What is catabolism and anabolism in regards to fats? - ANSWER Catabolism- breakdown of lipids for energy Anabolism- synthesis of lipids or lipo How much of a daily dietary intake needs to be from fat to supply adequate amount essential fatty acids - ANSWER 10% Visible fats vs. Invisible fats - ANSWER Visible- used as fat when cooking or at the table (ghee, butter, veg oil). -easy to find and control: just cut off the white fat on the outside of a steak, and measure butter or sour cream on baked potato Invisible- present as integral components of different foods (baked goods, salad dressings, cheese, milk and yogurt) -harder to measure. Illness or disease raises the bodys need for protein - ANSWER Fever Catabolic tissue breakdown Traumatic injury Recovery from surgery Burns, pressure sores General Characteristics of fat content - ANSWER Cooking method How food is eaten Whether food source is animal or plant derived True or false: Fat-free diets are recommended for clients who are serious about loosing weight - ANSWER FALSE: fat free diets can lead to fatty acid, essential fatty acid deficiency. Total fat intake for average daily kcal intake of 2000 to 2500 kcal should range - ANSWER ➢Total fat: ≤40 to 97 g (400 to 875 kcal) per day ➢Saturated fat: ≤25 to 20 g (225 to 180 kcal) per day ➢For children younger than 5 years of age: at least 20% of kilocalories as fat MyPlate emphasizes oils from what? - ANSWER fish and plants Recommended amounts for MyPlate - ANSWER Fruits - 2 cups Vegetables- 2 1/2 cups Grains- 6 oz Dairy- 3 cups Protein- 5 1/2 oz What counts as 1 oz of food? - ANSWER Slice of bread 1 small tortilla 1 egg 1 Tbsp pb 1⁄2 cup cooked oatmeal 1⁄2 cup cooked brown rice 1⁄2 cup cooked grits 1 oz tuna fish 1⁄4 cup cooked beans Blood cholesterol levels (Total cholesterol and LDL cholesterol) - ANSWER Total cholesterol Desirable = <200 mg/dL Borderline-high = 200-239 mg/dL High = greater/equal to 240 mg/dL LDL cholesterol Desirable = <130mg/dL Borderline-high = 130-159 mg/dL High = greater/equal to 160 mg/dL Although fat is more efficient at being stored in the body than carbohydrates and protein, what is its downfall? - ANSWER High-fat foods are low in fiber and other nutrients Essential fatty acid deficiency - ANSWER May result from following a fat-free diet -Linked to health problems including Hair loss, Infertility, Low blood platelet levels, Impaired vision, Compromised brain function, Growth retardation in children To address dietary fat intake we should... - ANSWER -choose protein foods that are lean and nutrient-dense -Choose fat-free or low-fat milk and milk products -consume as little dietary cholesterol as possible while consuming a healthy eating pattern -use oils to replace solid fats where possible -keep trans-fatty acid consumption as low as possible -consume less that 10% of calories from saturated fatty acids by replacing them with monounsaturated and polyunsaturated fatty acids Choose my plate.gov - ANSWER Provides recommendations for designing a diet that reflects the DRI and Dietary Guidlines for Americans recommendations for fat intake within a well-balanced diet Fat contains _____ calories per gram - ANSWER 9 What is oxidation of fat? - ANSWER Process where oxygen attack unsaturated bonds causing damage that makes them rancid; rancid fats- odor & bad flavor and may cause illness What is hydrogenation? - ANSWER Artificially saturating fatty acids by adding hydrogen at double bonds —makes fat solid and more stable, providing cooking benefits —Changes fatty acids from cis fatty acids to trans fatty acids Natural fat replacers include - ANSWER Simplesse: made from blending protein from milk or eggs in microparticulation Carrageenan: thickener extracted from seaweed Synthetic fat replacers include - ANSWER Salatrim: 5 kcal/g Olestra: 0 kcal/g Trans fatty acids are related to elevated ______ levels - ANSWER cholesterol —so trans fatty acid content is mandatory on food labels Diet sources of cholesterol include - ANSWER Milk, nonfat/skim Mayonnaise Cottage cheese, low-fat/2% Milk, low-fat/2% Cream cheese Hot dog Ice cream, 10% fat Cheddar cheese Butter Milk, whole Clams, fish fillets, oysters Beef, pork,† Shrimp Egg yolk† Beef liver When dealing with cholesterol are meats or beans better? - ANSWER -Animal proteins are better --fat-free or low-fat dairy products, egg whites, fish, skinless poultry, and lean cuts of beef and pork Plant based protein contains no saturated fat A high blood cholesterol level is associated with high risk for... - ANSWER Coronary vascular disease Natural fat replaces include - ANSWER ➢Simplesse: made from blending protein from milk or eggs in microparticulation ➢Carrageenan: thickener extracted from seaweed Synthetic fat replacer include - ANSWER ➢Salatrim: 5 kcal/g ➢Olestra: 0 kcal/g Health benefits of _______ and __________fats may decrease risk of diet-related disorders. - ANSWER monounsaturated and polyunsaturated Protein in food provides the _________ necessary for building and maintaining body tissue - ANSWER amino acids -Food protein is the only source of amino acids Nitrogen balance studies - ANSWER Used to determine the protein requirements of the body throughout the life cycle and to assign value to the protein quality of foods to determine their biologic value What are amino acids? - ANSWER Compounds containing carbon, hydrogen, oxygen, and nitrogen -all proteins required by plants and animals are made from 20 amino acids Classes of amino acids - ANSWER Essential ammino acids (EAAs)- Body cannot manufacture in sufficient quantity Nonessential amino acids (NEAAs)- Body can synthesize from other amino acids Conditionally indispensable- normally synthesized but some health conditions may require dietary intake Where in the body is the only site of mechanical digestion of proteins? - ANSWER The mouth What is important for protein digestion during infancy and early childhood? - ANSWER Renin What does the stomach do during digestion and absorption of proteins? - ANSWER •Stomach mucosa secretes pepsinogen (inactive form of pepsin, gastric protease) and hydrochloric acid (HCL) •Polypeptides result and pass to small intestine How does the small intestine play a role in the digestion and absorption of proteins? - ANSWER -Small intestine and pancreas produce trypsin, chymotrypsin, and carboxypeptidase. -Intestinal amino peptidase and dipeptidase result in hydrolysis to amino acids. -Absorption through intestinal wall by active transport requires vitamin B6. Denatured proteins - ANSWER proteins whose structures' shapes are changed by heat, light, acids, alcohol, or mechanical actions **What is anabolism and catabolism in regards to proteins? - ANSWER Most protein functions are the result of anabolism (synthesis) in cells Catabolism (breakdown) begins in liver cells through deamination ***hormonal effects occur What is deamination - ANSWER -Liver conversion of ammonia to urea; excreted in urine Fluid Volume Deficit (FVD)- how did we get rid of excess fluid - ANSWER D/V Higher fever Sweating Diuretics Polyurea --can occur from illness, athletic or work related With FVD how can we conserve fluid? - ANSWER -drinking fluids throughout day **Excess calories from any source are stored as... - ANSWER Fat Protein excess can be caused by ____________. What are the health effects of this? - ANSWER Increased deamination Health effect: increased risk of coronary artery disease, some cancers, and osteoporosis What element identifies the composition of a protein? - ANSWER Nitrogen The body's _____________ depends on a balance between the rates of protein breakdown and protein synthesis - ANSWER body's equilibrium Positive and negative Nitrogen balances - ANSWER Positive- body stores more than it excretes Negative- body keeps less than it excretes Amino acids are used in our body for the growth and maintenance of... - ANSWER muscle, tissue, bone formation, and cells -Collagen; hair, nails, and skin composed of similar protein substances **Functions of proteins - ANSWER • Growth and maintenance • Creation of communicators and catalysts • Immune system response • Fluid and electrolyte regulation • Acid-base balance • Transportation The defense system of our bodies depends on proteins produced in response to what? - ANSWER In response to foreign viruses and bacteria that invade our bodies -specific to each intruder -if there are not enough amino acids, it could cause difficulties in maintaining health How do proteins play a roll in fluid and electrolyte regulation? - ANSWER Proteins and minerals attract water, creating osmotic pressure. -As proteins circulate they maintain fluid and el