Diet Therapy Exam 1 PDF

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Entire detailed study guide filled out correctly for Diet Therapy exam 1. Covers nutrition, diet planning, digestion absorption transport, metabolism, carbohydrates, lipids, proteins....

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Overview of Nutrition

1. Describe factors that influence food choices. a. Cost, availability, skill, culture 2. Provide a working definition of nutrition. a. is the intake of food, considered in relation to the body's dietary needs. Good nutrition – an adequate, well balanced diet combined with regular physical activity – is a cornerstone of good health. 3. List the nutrient classes. a. carbohydrates, fats, dietary fiber, minerals, proteins, vitamins, and water 4. Identify the non-nutrients discussed in class. a. dietary fiber, some amino acids, antioxidants, prebiotics, and probiotics. ... Antioxidants 5. Identify whether a nutrient is organic or inorganic. a. Carbohydrates, proteins and lipids have carbon, so they are organic b. Minerals and water do not have carbon so they are inorganic 6. Identify which nutrient classes provide energy and for each of these energy-yielding nutrient classes, state the amount of energy provided per gram. a. Carbs: 4 b. Protein: 4 c. Fats: 9 7. Calculate how much energy (kcalories) is in a product. In order to do this, you will need to use your answers from question 4 above. Once you have determined the kcals in the product, take the process one step further. What percent of total kcalories comes from fat, carbohydrate and protein? 8. Differentiate between kcalories, calories and joules. a. A kilocalorie is the amount of heat required to raise the temperature of 1 kilogram of water one degree Celsius. b. A kcal is actually 1,000 calories. c. Use the scientific term joule for talking about work, energy, or heat. 9. Define energy density. a. the amount of energy stored in a given system, substance, or region of space per unit volume.

10. Describe how alcohol resembles nutrients and explain why it is not considered a nutrient. a. It resembles a nutrient because it does yield energy. It is not a nutrient because it is an empty calorie food, it provides no nutrient benefits. 11. Discuss Dietary Reference Intakes and the 4 parts of the DRI including the Estimated Average Requirements (EAR), Recommended Dietary Allowances (RDA), Adequate Intakes (AI), and Tolerable Upper Intake Levels (UL).

a. DRI is the general term for a set of reference values used to plan and assess nutrient intakes of healthy people. These values, which vary by age and gender, include: b. EAR: is the intake level for a nutrient at which the needs of 50 percent of the population will be met. c. RDA: the estimated amount of a nutrient (or calories) per day considered necessary for the maintenance of good health d. AI: recommended average daily nutrient intake level, e. UL: maximum usual daily intake levels 12. State the Acceptable Macronutrient Distribution Ranges (AMDR) and how they relate to a healthy diet. a. Protein: 10-35% b. Fat: 20-35% c. Carbohydrate: 45-65% 13. Identify the five key facts to keep in mind when using nutrient recommendations. Planning a Healthful Diet

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1. List and describe the six principles of diet-planning. a. Adequacy b. Balance c. Kcal control d. Nutrient density e. Moderation f. variety 2. Discuss the Dietary Guidelines for Americans (DGA). What are they? When were they implemented? How often are they reviewed? In general, how has the terminology changed over time? a. They formulate specific regulations that are converted into practical food based recommendations. b. Began in 1980 c. Reviewed and revised every 5 years 3. Dietary Guidelines for Americans 2015-2020 (current DGA): We will focus on the following: a. Follow health eating patterns, focus on variety, nutrient density and amounts, limit cals from added sugar, saturated fat, reduce sodium, shift to healthier food and drink choices, support healthy eating patterns for all. What challenges exist in developing the DGA? a. Assumes that the people following it are healthy Define food guide. Nutrition education tool that translates scientific evidence into common word to hand off to the population. Describe the evolution of the five food guides shown in class. a. Over the years it became much more simple for people to look at and understand/ implement.

8. When was it MyPlate released? What federal government website provides information about MyPlate? What is a key message from MyPlate? a. Created in 2011 b. Choosemyplate.gov c. Key message:Find your healthy eating style. Vary your veggies. Focus on whole fruits. Make half your grains whole grains. Move to low-fat or fatfree milk or yogurt. Vary your protein routine. Make small changes. 9. Define discretionary kcalorie allowance. What is the relevance to dietary intake? a. How many calories to eat in a day for energy and bodily functions 10. Describe the ingredient list. How is the order of ingredients determined? What is the usability of the ingredient list? a. They are listed in order of predominance. You can look at it to see what is actually in your food, especially a processed product. 11. Compare and contrast the content on the current and new Nutrition Facts Panel. What is the rationale for the proposed changes? 12. Compare and contrast the design of the current and new Nutrition Facts Panel. 13. State the idea behind “serving size” on the Nutrition Facts Label. a. Gives the rest of the nutrition facts context 14. Discuss the Daily Values. What is the usefulness to the consumer? a. To know how much of each vitamin/ nutrient each food supplies 15. Define nutrient claim. Give an example. a. voluntary statements made by food businesses on labels and in advertising about a food b. ex) gluten-free 16. Define health claim. Give an example. What is meant by a “qualified” and “unqualified” health claim? a. A claim authorized by the US Food and Drug Administration (FDA) that must be supported by credible scientific evidence regarding a relationship between a substance 17. Define structure-function claim. Give an example. a. may describe the role of a nutrient or dietary ingredient intended to affect the normal structure or function of the human body, b. ex) calcium builds strong bones 18. Compare and contrast health claims and structure-function claims.

Digestion Absorption Transport 1. Define digestion. What is the goal of digestion? What are the “absorbable units?” a. Process of breaking down food into units that can be used by the body b. Carbs, protein, fats 2. Familiarize yourself with the anatomy of the digestive tract. a. YEEEEAAAHHHHHHHHHHHHH 3. Discuss dry mouth and dietary intervention. a. Lack of production of saliva. Diet can intervene and promote relief.

4. Describe the role of the following in digestion: mouth, stomach, small intestine, large intestine, liver, gallbladder and pancreas. a. Mouth: chew and mechanically start digestion. b. Stomach: enzymes for chemical digestion and churning for mechanical digestion. c. Small intestine: absorbs nutrients d. Large intestine: absorbs water and stores wastes. e. Liver: produces bile and filters toxins f. Gallbladder: stores excess bile g. Pancreas: produces insulin and enzymes to break down food. 5. For CHO, PRO and FAT, answer the following: How are each of these nutrients digested? Where does digestion take place? What are the key enzymes or other secretions involved? For these enzymes and secretions, where are they released and what are their target organs? What are the end results of digestion? 6. Define sphincter. What is the role of the five sphincters of the GI tract. a. a ring of muscle surrounding and serving to guard or close an opening or tube, such as the anus or the openings of the stomach. b. They control the flow of bolus

7. Explain the role of the following types of muscular action in the digestive process: peristalsis, stomach action, segmentation, sphincter contractions. a. Peristalsis: wave like muscular contractions that push the contents along b. Stomach action: circular, longitudinal and diagonal muscle c. Segmentation: circular muscles of intestines contract and squeeze contents d. Sphincter contractions: upper and lower esophageal, ileocecal valve, cardiac sphincter, pyloric sphincter, anus 8. What is the role of digestive enzymes, bile, bicarbonate and HCl in the digestive process? a. Enzymes: chemical digestion b. Bile: absorption of fats and fat-soluble vitamins c. Bicarbonate: neutralize high acidity of chyme d. HCL: causes activation of enzymes 9. What is the role of saliva in the digestive process? a. Lubrication and it contains amylase which starts to break down simple sugars. 10. Describe the unique environment of the small intestine, which makes it conducive to absorption. a. Folds b. Villi c. Crypts ( glands in between villi that secrete intestinal juices) d. Microvilli (trap nutrient particles and transport them into the cells) e. Unstirred water layer f. Goblet cells (secrete mucus) 11. Discuss the role of the small and large intestine in absorption. a. Small: built for absorption

b. Large: absorbs water, electrolytes, and micronutrients 12. Compare the absorption and transport of the three macronutrients. 13. Where are the classes of micronutrients absorbed? a. Carbs: little mouth, little stomach, mostly small intestine b. Protein:stomach and small intestine c. Fat: small intestine 14. Describe the role of gastrin, secretin and CCK in the digestive and absorptive process. 15. Describe transport of nutrients from the GI tract. 16. What is the benefit of having GI bacteria? a. Digesting fiber and producing some vitamins.

Metabolism 1. Define metabolism. a. Reactions by which the body obtains and uses energy from food. 2. Describe anabolism as it relates to the macronutrients. a. Build up b. Requires energy 3. Describe catabolism as it relates to the macronutrients a. Break down b. Releases energy 4. Explain what happens in the body during feasting and fasting. a. Body is good during feasting/ getting nutrients b. Fasting: ketone bodies are made which are compounds made during incomplete breakdown of fat when glucose is not available so the body keeps going. 5. For CHO (glucose), lipids (fatty acids) and PRO (amino acids), state which can yield glucose, amino acids and body proteins, and fat stores. a. Glycerol and some AA can make glucose b. Glucose, TG, and AA can all become acetyl CoA Carbohydrates 1. Define carbohydrate (CHO). What is the chemical composition of a CHO? a. any of a large group of organic compounds occurring in foods and living tissues and including sugars, starch, and cellulose.

2. Identify food sources of CHO. a. Grains, fruit, vegetables, milk, nuts legumes 3. Differentiate between refined and whole grains. a. Refined grains are milled which gives them a finer texture and longer shelf life but removes many nutrients including fiber 4. Describe whole grains. a. Grains in their whole form that have not been milled or altered 5. Describe added sugars. a. Sugars that are added during processing or at the table that are not

naturally occurring. 6. State the rationale for including CHO in the diet. a. Provides energy, adds roughage (fiber) and adds flavor. 7. Describe simple CHOs. a. Monosaccharides (one sugar) i. Glucose, fructose, galactose b. Disaccharides (two sugars) i. Sucrose, lactose, maltose 8. Explain lactose intolerance. What are the causes? What populations are at high or low risk? What are the symptoms? What is the dietary intervention? a. 9. Describe complex carbohydrates. Which ones are supplied in the diet? a. Polysaccharides (many sugars) i. Starch, glycogen, fibers 10. Identify the differences and similarities between starch and glycogen. a. Both made of glucose b. Starch: stored in plants as food reserve c. Glycogen: found in animals and stored in liver 11. List the two forms of starch. a. amylose and amylopectin 12. Discuss soluble and insoluble fiber. Identify key functions and know dietary sources. What role does the colon play in the digestion and absorption of fiber? a. Soluble i. Makes gels. Found in oatmeal, beans, citrus fruits. Lower blood cholesterol levels (interfere with bile reabsorption) and lower rate of glucose absorption b. Insoluble i. In grains, vegetables, wheat. Attracts water to soften stools, acceleration of intestinal transit time. Lipids 1. Define the following: lipid, triglyceride, phospholipid, sterol. a. Lipid: oily compound in living organisms. b. Triglyceride: predominant fat in diet and storage in the body c. Phospholipid: enable transport of lipids across cell membranes, emulsifier d. Sterol: structural component of cell membranes that is made in the body. 2. List the functions of TG in the diet. a. Provide source of essential fatty acids (body can’t produce them so we get them from our diets), provide fat soluble vitamins, furnish concentrated energy source, deliver flavor texture and tenderness in food, and add satiety (fullness for longer). 3. List the role of TG in the body. a. Padding for organs, insulation for warmth, store concentrated energy source 4. Discuss the structure of a triglyceride. What is it comprised of? How much

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do TG contribute to the fat intake of a typical American individual? a. 1 glycerol + 3 fatty acids List and describe the three types of fatty acids found in foods. What are they? How are they related to TG? What are the structural differences between saturated and unsaturated fatty acids? What effect do saturated and unsaturated fatty acids have on heart health? What are examples of saturated, monounsaturated and polyunsaturated fats? What is hydrogenation? Why is hydrogenation used? What are the dietary sources? What are the essential fatty acids and why are they called essential? What are omega-3 and omega-6 fatty acids? What are dietary sources? What effect does omega-3 have on heart health? What is the most updated recommendation regarding eating fish? a. Differentiate between a cis and trans fatty acid. What are dietary sources of trans fats? What effect do trans fats have on heart health? Describe phospholipids. What is their role in the body? What role do they play in food? What are dietary sources? Describe cholesterol. Where is it found? What are dietary sources? What is the recommended limit for dietary intake of cholesterol? What is the recommended fasting blood cholesterol level? Provide recommended levels of dietary intake (using the recommendations given in class) for the following: dietary cholesterol, total fat, saturated fat.

Proteins 1. Describe the function of proteins. a. Structural components, making enzymes, fluid and electrolyte balance, acid base balance, transport, antibodies, hormones, energy source of E and glucose if needed. 2. Beginning with amino acids, describe the building of a protein. What is a protein, amino acid, dipeptide, tripeptide, polypeptide? 3. Differentiate between essential aa, nonessential aa, conditionally essential aa. a. Essential: body can’t make at all or not in sufficient amounts b. Non-essential: body can make but can also get from diet c. Conditional: non-essential becomes essential. 4. Explain what is meant by “consider quality and quantity” of protein. a. Quantity: protein amounts b. Quality: complete v incomplete, high quality, digestibility 5. Discuss issues of protein quality. a. Digestion of the proteins and absorption of the amino acids 6. What is the dietary relevance of “protein sparing?” a. Conserves muscle tissue by using other energy sources than protein 7. What is PEM? a. Protein energy malnutrition i. If you don’t consume enough protein or calories 8. Describe inborn errors of metabolism.

a. are rare genetic (inherited) disorders in which the body cannot properly turn food into energy. The disorders are usually caused by defects in specific proteins (enzymes) that help break down (metabolize) parts of food. 9. Describe PKU. What’s the relevance to our discussion about proteins? a. is an inherited disorder that increases the levels of a substance called phenylalanine in the blood. Phenylalanine is a building block of proteins (an amino acid) that is obtained through the diet. 10. What are concerns with excessive protein intake? a. Impact on the kidneys, increase calcium excretion, stored as fat 11. State the recommendation for protein intake. a. 10-35% energy intake (AMDR) b. 0.8g/kg/day (RDA) 12. Vegetarian Diets (Chapter 2 highlight). Define the following: vegan, lactoovo-vegetarian, lactovegetarian. What are nutrients that may be lacking in a vegetarian diet? a. Vegan: no animal products b. Lacto-ovo-vegetarian: eat milk and eggs c. Lactovegetarian: eat milk d. May be lacking protein...