DIT121 Exam1 Review - Exam 1 Study Guide PDF

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Study Questions - DIT 121 Chapters 1-4 1. Name the six classes of nutrients and their major functions. a. Carbohydrates- Provides energy b. Lipids (fats)- highest caloric value of energy c. Proteins- helps to restore muscle fibers as well as regulate digestion and energy metabolism. d. Vitamins- facilitate the release of energy from carbs, fat, and protein. Each of the 13 vitamins has its own special role to play. e. Minerals- found in bones and teeth and are also found in the fluids of the body. f. Water- provides the environment in which nearly all the body’s activities take place. It participates in many metabolic reactions and supplies the medium for transporting vital materials to cells and carrying waste products away from them. 2.

What is an essential nutrient? Explain why alcohol is not considered a nutrient.

An essential nutrient is a nutrient a person must obtain from food because the body cannot make it for itself in enough quantity to meet physiological/biological needs; also called indispensable nutrients. Alcohol in not considered a nutrient because it does not support life. In fact, it interferes with the growth, maintenance, and repair of the body. 3.

Given a specific food, calculate the energy contribution (kcalories) from protein, fat and carbohydrate. • 1-gram carbohydrate= 4 Kcal • 1-gram protein= 4 Kcal • 1-gram fat= 9 Kcal

4. What credentials identify a "nutrition expert"? RD - Registered Dietitian (-undergraduate degree requiring 60 credit hours in nutrition, food service and other related subjects; -1 year clinical internship or equivalent; -pass Academy of Nutrition and Dietetics' national exam; -maintain up-to-date knowledge and REGISTRATION) 5.

What do the terms DV, DRI, AI, RDA and UL represent? To whom do these recommendation apply? DV-Daily Value: % of the RDA provided by food item for specific nutrient. DRI-Dietary Reference Intakes: Standards of nutrient intake set by dedicated committee of scientist in the USA and Canada. AI- adequate intake: minimum intake to maintain health RDA- recommended daily allowances : The average daily amount of a nutrients considered

adequate to meet the known nutrients of practically all healthy people. UL- tolerable upper limit: point beyond which further intake is dangerous EAR- Estimated Average Requirement- the average daily amount of a nutrient that will maintain a specific biochemical or psychological function in half of the healthy people of a given age and gender group.

6.

Diagram and explain the “ChooseMyPlate” food guide logo. Summarize the major recommendations for eating. How many servings of whole grains are recommended each day? It shows the five food groups. Designed to remind people to make healthy food choices from all the food groups. 6 Oz of whole grains. 7.

Trace the major steps of digestion and their function. Where is the major site of nutrient digestion/absorption? mouth - chews and mixes food with saliva -pharynx - directs food from mouth to esophagus -esophagus - passes food from mouth to stomach -stomach - churns, mixes, and grinds food into chyme; adds acid, enzymes and fluid -small intestine - produces enzymes that digest all energy-yielding nutrients into smaller nutrient particles; microvilli/cells of wall absorb nutrients into blood and lymph -large intestine - absorbs water and minerals; passes waste (fiber, bacteria, and unabsorbed nutrients) along with water to the rectum -rectum - stores waste prior to elimination -anus - holds rectum closed; opens to allow elimination Trace the major steps of digestion and their function. Where is the major site of nutrient digestion/absorption = small intestine 8. Name the digestive enzymes that breakdown carbohydrates, proteins and lipids. a. Carbohydrase- breaks down carbohydrates. b. Protease- breaks down proteins c. Lipase- breaks down lipids 9. Describe the chemical structure of monosaccharides, disaccharides, polysaccharides and fiber. What major roles do they play in the diet? Monosaccharides (simple)- Glucose, Fructose, Galactose; all have the same chemical formula, C6 H12 O6. • Disacharides (simple)- Pairs of the three monosaccharides. All contain one glucose and an additional monosaccharide. Maltose is two glucose. Sucrose is a glucose and fructose. Lactose is a glucose and galactose. • Polysaccharides (complex)- contain many monosaccharides strung together. Includes Glycogen, Starches, and fibers. • Fiber- The structural parts of plants. Bonds between the monosaccharides in fiber cannot be broken down by digestive enzymes in the body. Helps move food through the GI tract.

11. What carbohydrate is the sweetest? Fructose 12. How is carbohydrate stored in the body? Glycogen is stored in liver and muscle cells and is a secondary source of energy to freely circulating blood glucose. Carbohydrate digestion stops in the stomach. The stomachs digestive juices do not contain enzymes that break down carbohydrates. 13. Compare the nutritional contribution of honey vs. sucrose in the diet. Is honey better? 14. Summarize the Dietary Guidelines for Americans. Limit daily intake of added sugars of about 10% of total KCalories. balancing calories to manage weight, 2. food and food components to reduce, 3. foods and nutrients to increase. 4. building healthy eating patterns 15. Define soluble & insoluble fibers. Give a food example of each and how they impact health. Soluble Soluble Fiber- Nonstarch polysaccharides that dissolve in water to form a gel. An example is pectin from fruit, which is used to thicken jellies. Commonly found in oats, barley, legumes, and citrus fruits. Most often associated with protecting against heat disease and diabetes by lowering blood cholesterol and glucose levels. Insoluble fibers- nonstarch polysaccharides that do not dissolve in water. Examples include the tough, fibrous structures found in the strings of celery and the skins of cork kernels. Found mostly in whole grains and vegetables. Promote bowel movements, alleviate constipation, and prevent ne disease. 16. What are the daily recommendations for carbohydrate, whole grains, sugar & fiber? Carbs between 45-65%, whole grains should be half of all grains, Sugar = 50g, fiber = 25g 17. Identify health claims, structure/function claims, and nutrient claims found on food labels. Health claims= characterize the relationship of a food to a disease or health related solution. Ex. food may help with heart burn, food may relieve headaches, may help with cholesterol Structure/function claim describes effect on body but do not make reference to a disease. Ex: Calcium is good for the bones, vitamin E good for the skin Nutrient claims- characterize the level of a nutrient in the food. Ex: fat-free, low sodium, sugar free 18. Identify the eight major food allergens required on a food label. Milk, eggs, peanuts, nuts, fish, shellfish, soy, wheat 19. Define the USDA terms, “organic” and “100% organic”. Identify the organic logo. At least 95% of the product's ingredients have been grown and processed according to USDA regulations. 20. What does it mean if a nutrient claim states “an excellent source” or a “good source” of a nutrient? (What percentage of the DV must be present?) An excellent source has 20% or more of a nutrient. A good source is between 10-19% 21.

Explain the concept of high versus low nutrient density. Give examples.

22. What is the recommended intake for refined sugar per day? (AHA recommendation) No more than 25% of the total energy intake for the day 23. What causes lactose intolerance and how is it treated? Lactose intolerance is caused by the inability to break down the lactose because of a lack of lactase, the enzyme that breaks down lactose. It can be treated by a change in diet or by taking a supplement that helps to break down lactose. 24. What health issue is associated with frequent ingestion of refined sugars & starches? Dental Caries or tooth decay. 25. Compare enrichment and fortification. Give an example of each. Fortification is when a nutrient that was not originally there is added to increase the nutritional value of a food. Ex: adding calcium to orange juice. Enrichment is adding nutrients back that were lost during processing the food. Ex: adding back iron in red meat, adding vitamin D in milk. 26. Be able to interpret a food label. What is a % Daily Value? 27. What secretions does the pancreas release when blood glucose rises too high? When blood glucose is high Insulin is released when it is to low glucagon is released. 28. Compare the nutritional value of whole grain, multi grain and enriched wheat bread. Whole grain contains all of the nutrients like iron, folate, thiamin, and fiber. Multigrain oftentimes lacks some nutrients and fiber. Enriched wheat bread can have the nutrients that are added back to the bread that are lost during processing. 29. Trace the major steps in carbohydrate digestion and absorption. Digestion- in the mouth, thoroughly chewing high-fiber foods slows eating, and stimulates the flow of saliva. The salivary enzyme amylase starts to work, hydrolyzing starch to shorter polysaccharides and to the disaccharide maltose. In the stomach carbohydrate digestion ceases. Because fibers are not digested they linger in the stomach and delay gastric emptying, thereby providing a feeling of fullness. In the small intestine most of the carbohydrate digestion takes place. In the large intestine mineral and water absorption takes place. • Absorption- most nutrient absorption takes place in the small intestine. 30.

Explain the diet planning principles: adequacy, balance, kcalorie control, variety and nutrient density and moderation. Nutritional Adequacy- reflects diet that provides sufficient energy and enough of all the nutrients to meet the needs of healthy people Balance- in the diet helps to ensure adequacy. Kcalorie control- selecting foods of high nutrient density. • Nutrient density- a measure of the nutrients provides relative to • Variety- improves nutrient adequacy. • Moderation- contributes to adequacy, balance, and kcalorie control. Why do we choose the foods we eat? – taste

Terms: Nutrients: chemical substances obtained from food and used in the body to provide energy, structural materials, and regulating agents to support growth, maintenance, and repair of the body’s tissues.

Energy: the capacity to do work. The energy in food is chemical energy. The body can convert this chemical energy to mechanical, electrical, or heat energy. Phytochemicals: nonnutrient compounds found in plants. Some phytochemicals have biological activity in the body. Inorganic: not containing carbon or pertaining to living organisms. The two classes of nutrients that are inorganic are minerals and water. Organic: In chemistry, substances or molecules containing carbon-carbon bonds or carbonhydrogen bonds that are characteristic of living organisms. The four classes of nutrients that are organic are carbohydrates, lipids (fats), proteins, and vitamins. essential nutrients: nutrients a person must obtain from food because the body cannot make them for itself in sufficient quantity to meet physiological/biological needs....