Exam 2 review notes PDF

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review notes for exam 2 for Brann...

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NSD 225 Exam 2 Review 60 mc Review PowerPoint on Top Hat  Protein o 4 cal/g o Building blocks- amino acids  20 amino acids  Each has a different side chain  9 essential o Come from diet  11 nonessential o Contain nitrogen (distinct for proteins) o Dipeptide, tripeptide, polypeptide o In order to function well:  Fold into correct structure  Have all the amino acids o Denaturing proteins- uncoiling them  Heat  Acid o Majority of protein digestion takes place in the small intestine  Starts in the stomach with enzymes o Stomach acid helps to denature the proteins o Protein Functions  Structural functions  Tissues, muscles, everything that makes up the body is made of proteins  Enzymes  Made of proteins  Transport  Red blood cells  Immune Factors  Immune system functions on proteins  Movement  Muscular system  Hormones  Fluid balance  Where proteins are located in our body  Energy o Protein- Energy Malnutrition (PEM)  Marasmus- low protein and low calories, wasting

Kwashiorkor- swollen belly, fluid balance component of proteins, protein deficit but not a calorie deficit o Allergies v. Intolerances  Allergy- immune response to a specific food protein  Rash, GI distress, respiratory distress, death  Common allergies: o Milk, eggs, peanuts, tree nuts, wheat, soy, fish, shellfish  Celiac disease- allergy to protein gluten found in wheat, rye and barley  Intolerance- reaction to food that does not provoke the immune system o Meeting Protein Needs  RDA requirements  0.8 g/kg of healthy body weight for adults  With more weight, more protein is needed for maintenance and repair  Average consumption= 70 g of protein/day  Higher need in infants, during pregnancy, injury, athletes o Protein Quality  Determined by how good the protein is at providing the body with all the essential amino acids  High-quality protein: complete proteins  Contain all 9 essential amino acids  Easily digested  From animal and soy proteins (and quinoa)  Incomplete proteins  Lower in one or more essential amino acids  Most plant proteins, more difficult to digest  Use complementary proteins- combining foods to make sure you get all essential amino acids o Ex: rice and beans, peanut butter and bread o Types of Vegetarian Diets  Semi- no red meat, but eat fish, poultry, dairy and eggs  Pescetarian- no animal flesh but fish and plant products  Lacto-ovo vegetarian- no animal flesh but eggs and dairy products  Lacto- include dairy, but no animal flesh or eggs  Vegan- all sources of animal origin  Lack of naturally occurring source of B12, iron  Vitamins o Vitamin Bioavailability  About 40-90% of the vitamins in food are absorbed  Bioavailability- the extent to which the body can absorb and use a nutrient o Water soluble 

B vitamins and Vitamin C  Main function of B vitamins- coenzymes  B- thiamin B1, riboflavin B2, nicacin B3, biotin, vitamin B6, pantothenic acid, folate o Fat soluble  Vitamin A, D, E, K o Deficiency Diseases  Thiamin- Beriberi  Niacin- pellagra  Folate- neural tube defects  Vitamin A- night blindness  Vitamin D- rickets (kids), osteomalacia (adults)  Vitamin K- abnormal blood clotting o Excess  Vitamin A- carotenemia (yellow/ orangey skin)  Dietary Supplements o DSHEA of 1994 o Who may need to consume dietary supplements?  Water and Minerals o Water balance- water is not stored  Through food and metabolic reactions o Functions of water  Medium for metabolic reactions  Helps regular acid-base balance  Transports nutrients and waster  Provides protection  Regulates body temperature o Water imbalance  Dehydration  Thirst, light headed, yellow pee  Water intoxication o Minerals  20 needed by the body in small amounts  Maintain structure and regulate chemical reactions  Breakdown  Major o Electrolytes  Sodium, Potassium, Chloride o Bone health  Calcium, Phosphorus, Magnesium  Trace o Iron (associated with anemia), Copper, Zinc, Selenium o Chromium, Fluoride, Manganese, Molybdenum 

Deficiency Diseases  Calcium- Osteoporosis  Iron- Anemia  Fluoride- tooth decay  Iodine- goiter  Heme v. Nonheme  Found in animal products (Heme)  Plant products (nonheme) o The Effect of Diet on Blood Pressure  Decrease sodium and increase potassium  Food Safety o Food-borne illness- caused by consumption of contaminated food  Pathogenic microbes  Bacteria, fungi, parasites, viruses o Who plays a role in the food system?  Many organizations  Deal with food safety when you are home or when you get your food o Food- borne infection- consuming a large number of pathogens that cause infection or produce toxins in the body o Food-borne infection- food containing toxins produced by the pathogens o Safe handling, Storage, and Preparation  Avoid cross contamination  Cook food to correct temperature  Danger zone- 40-140 o Can keep food in the danger zone for 2 hours- past 2 hours, throw it away o Bioaccumulation o Pesticides in food  Chemicals that are put onto food- don’t want accumulation in body  Help keep away pests from foods  Avoid?  Consume organic products o Con: risk of food-borne illness o Technology for keeping food safe  FATTOM- conditions required for microbial growth  Food (contains nutrients that promote bacterial growth), acidity, time, temperature, oxygen, moisture ...