Nutrition Test 1 Chapters 1-4 Questions and Answers

What are the top three leading causes of death? - ANSWER Heart disease, stroke, and cancer What factor influences the top three leading causes of death? - ANSWER Obesity What does it mean by Macronutrient? - ANSWER ...

What are the top three leading causes of death? - ANSWER Heart disease, stroke, and cancer What factor influences the top three leading causes of death? - ANSWER Obesity What does it mean by Macronutrient? - ANSWER Foods needed in GRAM amounts. What does it mean by Micronutrient? - ANSWER Foods needed in microgram or milligram amounts. Name the macronutrients: - ANSWER Carbohydrates, Lipids, and Proteins Name the micronutrients: - ANSWER Vitamins, minerals, and Water Calories per gram that each macronutrient contains: - ANSWER Protein: 4 kcal/g Carbs: 4 kcal/g Lipids: 9 kcal/g How do you measure energy? - ANSWER # grams of carbs, protein, or lipids X # kcal/g = _____ What are the 6 classes of nutrients? - ANSWER Carbohydrates, Protein, Lipids, Vitamins, Minerals, Water What is the function of carbohydrates? - ANSWER Energy Source What is the function of protein? - ANSWER energy, body structure, and regulate body processes What is the function of lipids? - ANSWER energy, body structure, and regulate body processes What is the function of vitamins? - ANSWER regulate body processes and help chemical reactions What is the function of minerals? - ANSWER body structure (e.g. calcium for bone) and regulate body processes What is the function of water? - ANSWER lubricant for joints (structure), regulate body temp, transporter for the body--blood and waste (urine) Principles of a healthy diet: - ANSWER Variety, balance, and moderation, nutrient density, energy density What is the "Continuum of Nutrition Status?" - ANSWER UNDERNUTRITION -- *subclinical *biochemical evidence *deficiency symptoms DESIRABLE NUTRITION -- *body tissues have enough *proper functioning OVERNUTRITION -- *too much consumption *too many calories (most common) What is Nutrient Density? - ANSWER The number of nutrients in a food compared to the number of calories (good!) What is Energy Density? - ANSWER The number of calories compared to the gram weight of the food. --affect kcal intake --high energy density is bad. Risk of consuming too much saturated fat and choloesterol: - ANSWER Too much sat. fat, trans. fat, & cholesterol increases blood chol/lipid levels & increases risk of heart disease. Risk of consuming too much sodium: - ANSWER High sodium intake increases risk of high BP (hypertension). High BP increases risk of: stroke, heart failure and kidney failure. What influences what we eat? - ANSWER *flavor, texture, appearance *education/income *availability of foods *food costs *health & nutrition *lifestyle *routines/habits *customs/culture *social network *psychological factors (anxiety) What are the key recommendations of the Dietary Guidelines for Americans? - ANSWER 1) prevent or reduce overweight & obesity through improved eating & physical activity 2) control total kcal intake to manage weight 3) increase physical activity & decrease sendentary behaviors 4) maintain kcal balance in each stage of life MyPlate--pupose - ANSWER replaces MyPyramid MyPlate--information provided and what it is based on: - ANSWER number of servings from each food group based on calorie needs of (1) age, (2) weight, (3) gender, and (4) activity level. MyPlate--information provided and what it is based on: - ANSWER translates nutrition advice of DG using the image of a plate to convey nutritional recommendations to the public. MyPlate--food groups - ANSWER choose low-fat & fat-free items, include plant sources of proteins, incorporate dark green veg & vit C-rich fruits, choose whole grains, include plant oils daily & fish oils at least twice weekly MyPlate--portions and size - ANSWER veg--measure in cups fruits--measure in cups grains measured in ounces meats measured in ounces Define fortified: - ANSWER adding nutrients not normally present Define enriched: - ANSWER replacing nutrients lost in processing Daily values: what are they? - ANSWER amount of nutrients in a food as a percentage of the daily value recommended for a 2000 kcal diet. --simple standard for all consumers --may be an over/under est. (pregnancy, children) Define enzymes: - ANSWER proteins that speed up the rate of chemical reactions but are not altered in the process. Two processes of digestion and examples: - ANSWER 1) Mechanical (physical)--(a) chewing (b) muscular contractions 2) Chemical--(a) enzymes (b) hydrolysis Understand absorption and the main site for it: - ANSWER When nutrients enter the cells of the GI tract and enter the BLOOD or LYMPH. What two systems control the GI tract? - ANSWER (1) Vascular system: network of veins & arteries--transport nutrients to tissues. (2) Lymphatic system: network of vessels that carry lymph (fluid that builds up around cells). Define metabolism: - ANSWER sum of all chemical processes necessary to sustain life. The 2 basic processes of metabolism: - ANSWER Anabolism: building or synthesizing Catabolism: breaking down Immune function of the GI tract: How does GI bacteria influence your health? - ANSWER barrier to foreign invaders such as bacteria in the gut BAD--pathogenic GOOD--beneficial Define HORMONES: - ANSWER produced in one location and act in another location (travel through the blood). -- control muscle contractions and secretions. Prebiotics: - ANSWER improve the growth of benefical bacteria. Probiotics: - ANSWER beneficial bacteria in the gut (e.g. lactobacillus acidophilus) Define Hydrolysis: - ANSWER the breaking apart by water. (chemical reaction of digestions occurs through). What is the function of carbs: - ANSWER energy Name sources of carbs: - ANSWER *milk/milk products *fruit *grains *starchy veg (potatoes,corn) *legumes (peas/beans) *added sugars What is the difference between starch and glycogen? - ANSWER Starch is plant storage form of glucose and glycogen is the animal storage form of glucose. What are amylose and amylopectin? - ANSWER Amylose: linear chain of starch Amylopectin: branched chain of starch What is the difference between monosccharides and disaccharides? - ANSWER Both are carbohydrates--mono is a simple carb; di- is two monos linked together Can excess glucose by converted to fat? - ANSWER Glucose can be converted to fat ONLY when calorie needs are exceeded. Where is excess glucose stored? What is it stored as? - ANSWER Excess glucose is stored in the liver as glycogen and can also be stored in muscle. Name the parts of the GI tract: - ANSWER mouth, esophagus, stomach, small intestine, large intestine Name the assisting organs of the GI tract: - ANSWER liver, gallbladder, pancreas Function and secretions of mouth for GI tract: - ANSWER chew and grind food; secretions--saliva (salivary enzymes) Function and secretions of esophagus for GI tract: - ANSWER epiglottis is the flap of tissue that prevents food from entering the wind pipe/airway and moves by peristalisis --secretes mucus for lubrication Function and secretions of stomach th for GI tract: - ANSWER enters through esophageal sphincter. Muscle contractions mix and churn. secretes--(1)hydrochloric acid to sterilize and begin digestion of protein; (2) mucus to protect walls, (3) enzymes to assist w/digestion. Function and secretions of small intestine for GI tract: - ANSWER the main site for digestion and absorption. secretes--enzymes , mucus and some hormones. Function and secretions of large intestine for GI tract: - ANSWER No digestion occurs here. Theere is some absorption but not much. --fecal material here. Function and secretions of assisting organ, pancreas, for GI tract: - ANSWER secretes--enzymes, bicarbonate which neutrolyzes acid from the stomach, hormones. These secretions go into the duodenum thru the bile duct. Function and secretions of assisting organ, liver, for GI tract: - ANSWER produces bile (emulsifies fat in the GI tract). Function and secretions of assisting organ, gallbladder, for GI tract: - ANSWER stores bile produced in the liver. Lipids consumption: - ANSWER *saturated fat 1 kcal or less *trans fat as little as possible *cholesterol--300 mg or less SODIUM reduction: - ANSWER less than 230 mg/day; less that 1500 mg/day if person has kidney disease, diabetes, or hypertension Added sugar reduction: - ANSWER sugar high fructose corn syrup Reduce refined grains: - ANSWER limit consumption if they have added sodium, fat, or sugar. 1/2 of all grains consumed should be WHOLE grains. RDA - ANSWER Recommended Daily Allowance: meets the needs of 97% of all healthy ind. in a part. age and gender group. EAR - ANSWER Estimated Average Requirement: Am't of a nutrient that meets the needs of 50% of a part. population (used to set RDA)