NTRI2000 Final Exam (Quizlet) PDF

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NTRI 2000 Final Exam Quizlet...

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requirements of an essential nutrient ---> 1. at least one specific biological function of the nutrient must be identified in the body 2. omission of the nutrient leads to health decline 3. replacing the omitted nutrient in diet will restore functions before permanent damage occurs diseases related to nutrition ---> cardiovascular disease, hypertension, diabetes, cancer, osteoporosis, obesity which nutrient has 9 kcal/g? ---> lipids which 2 nutrients have 4 kcal/g? ---> carbohydrates and proteins which 2 nutrients have no energy? (0 kcal/g) ---> water and minerals hunger ---> the primary physiological (internal) drive to find and eat food mostly regulated by internal cues to eating appetite ---> primarily physiological (external) influences that encourage us to find and eat food, often in the absence of obvious hunger satiety ---> state in which there is no longer a desire to eat; satisfied feeling 1 Cal = _____ kcal? ---> 1 1 kcal = ______ cal? ---> 1,000 D.V. ---> daily values; comparing nutrient content of a food to an approximate human need D.R.I. ---> daily recommended intake A.I. ---> adequate intake; derived from intake of people who appear to be maintaining health E.E.R. ---> estimated energy requirements; estimate of energy(kcal) intake needed to match energy use of the average person in a specific life stage U.L. ---> upper level; highest amount of intake that is unlikely to cause adverse health effects R.D.A. ---> recommended dietary allowance; nutrient intake amount to meet the needs of 9798% of individuals in a specific life stage calorie ---> a measurement of energy; the amount of heat it takes to raise the temperature of 1 g. of water by 1 degree C formula for calculating total calories?

ex.) 45 g. of carbs ---> 46g x 4 = 184 kcal formula for calculating %age of nutrient in meal? ex.) 290 g. carbs 60 g. fat 70 g. protein ---> 1. 290 (x4) + 70 (x4) + 60(x9) = 1980 .....then..... 2. carbs= (290x4)/1980= 5.9 --> 59% protein= (70x4)/1980= .27 --> 27% fat= (60x9)/1980= .14 --> 14% .....then.... 3. total = 100% nutrient density ---> the comparison of vitamin and mineral content with # of kcal energy density ---> weight of food in comparison to kcal content over-nutrition ---> intake exceeds the body's needs; abuse of supplements; iron toxicity; (short term--->few symptoms) (long term--->obesity/serious cond.) under-nutrition ---> intake is below the body's needs; health declines; metabolic process is slowed; clinical symptoms; surplus depleted malnutrition ---> failing health from long standing dietary practices that do not coincide with nutritional needs characteristics of a healthy diet ---> 1. consuming enough essential nutrients/fiber/whole grains/fruit/veg/low or fat-free milk 2. moderating fat/cholesterol/added sugar/alcohol intake 3. limit intake of calories MyPlate ---> building a healthy plate at mealtime; 1/2 plate: fruit/veg. 1/4 plate: grains 1/4 plate: protein 1 cup: dairy when are food labels necessary? ---> processed food, processed meat, or anything with a health claim what do food labels include? ---> product name, manufacture name, uniform serving amount in package, ingredients, and nutrient components

tissues make up what? ---> organs organs make up what? ---> organ systems organ systems make up what? ---> organisms example of tissue? ---> muscle tissue example of organ? ---> heart example of organ system? ---> digestive system lymphatic system ---> contains "lymph" (clear fluid) ; eventually passes into the blood stream; passage for large particles; empties into veins leading to heart circulatory system ---> cardiovascular system + lymphatic system; heart/blood vessels/blood; systematic circuit; pulmonary circulation endocrine system ---> system that plays a major role in metabolism, reproduction, water balance, production of hormones urinary system ---> kidneys/ureter/bladder/uretha immune system ---> skin is primary form of defense; skin is continuous barrier; lysosomes; effects of nutritional deficiencies; antibodies antibodies/immunoglobulins in the immune system ---> blood proteins that protect us from infections nd effects nutritional deficiencies nervous system ---> detects sensations; directs movements; controls physiological and intellectual functions; the basic unit is the neuron; nerve transmission happens here(potassium+sodium); CNS & PNS C.N.S. ---> central nervous system; brain and spinal cord P.N.S. ---> peripheral nervous system; branches out to other organs the brain ---> nutrient needs include amino acids; glucose is the preferred fuel; lipids; protein; B-12; myelin sheath allows for faster signals from neurons what are the 4 endocrine system hormones? ---> 1. insulin 2. glucagon 3. growth hormone 4. thyroid hormone

insulin ---> this is released from the pancreas and controls the amount of glucose in blood; tells cells to take in nutrients; DECREASES blood glucose glucagon ---> released glucose from liver; stores and releases fat from adipose tissue; INCREASES blood glucose growth hormone ---> promotes protein synthesis/growth; increased fated for energy; INCREASES blood glucose thyroid hormone ---> protein synthesis; increased body metabolism what are the 3 kinds of carbohydrates? ---> monosaccharides disaccharides polysaccharides monosaccharides ---> simple sugar units; basic structure of a carb glucose, fructose, galactose are all what? ---> monosaccharides glucose ---> a monosaccharide; dextrose; "table sugar"; blood sugar; comes from breakdown of starches/sucrose; source of fuel for cells fructose ---> "fruit sugar"; found in fruit/honey/high fructose corn syrup; converted into glucose; intermediates in the liver galactose ---> "milk sugar"; in lactose; converted into glucose in the liver polysaccharides ---> complex carbohydrates; 3,000+ monosaccharides; includes starches/dietary fiber what are the 3 starches? ---> amylose amylopectin glycogen amylose (starch) ---> straight chain polymer amylopectin (starch) ---> highly branched polymer glycogen (starch) ---> highly branched storage of glucose; found in the liver/muscles what is dietary fiber? ---> undigested starch; the body cannot break the bonds

insoluble/non-fermentable fiber ---> whole grains/wheat bran; increases fecal bulk; cellulose/lignin soluble/viscous fiber ---> gum/pectin/mucilage; found in citrus fruits/veg/oats/barley/beans; delays stomach emptying; slows glucose absorption; can lower cholesterol disaccharides ---> 2 monosaccharides; all contain glucose what are the 3 disaccharides? ---> sucrose lactose maltose sucrose ---> fructose + glucose lactose ---> galactose + glucose / milk products maltose ---> glucose + glucose / fermentation & alcohol production 2 classes of sweeteners? ---> nutritive alternative nutritive sweeteners ---> provides kcal to some extent; glucose/lactose/sucrose/fructose/sugar alcohol alternative sweeteners ---> essentially no kcal; much sweeter than nutritive sweeteners example of a nutritive sweetener from fructose? ---> high-fructose corn syrup example of nutritive sweetener from sugar alcohol? ---> sorbitol or xylitol (laxative effect) example of alternative sweeteners? ---> aspartame; sucralose; stevia; tagatose what is the alternative sweetener Tagatose altered from? ---> fructose aspartame (alt. sweetener) ---> PKU; found in diet coke digestion of carbohydrates process ---> 1. mouth: salivary; amylase activated-->breaks starch -->prolonged chewing 2. stomach: acidic environment; peristalsis moves food 3. small intestine: pancreas releases enzymes in duodum -->absorptive cells from small intestine release-->monosaccharides are absorbed 4. large intestine: fermentation (no real sig.)

lactose maldigestion ---> lactose is undigested/not absorbed; lactose is metabolized by large intestinal bacteria; gas/bloating/cramps/discomfort 2 types of lactose maldigestion ---> primary lactose maldigestion secondary lactose maldigestion primary lactose maldigestion ---> normal pattern; some/no symptoms secondary lactose maldigestion ---> temporary; caused by another condition lactose intolerance ---> sever cases; gas caused by bacterial fermentation of undigested lactose in the large intestine; water is drawn into the large intestine from circulatory system; symptoms are diarrhea/gas/bloating The building blocks of proteins ---> amino acids The structure of an amino acid consist of ---> an amino group (N containing), acid group, and Rside chain This determines the amino acid ---> R-side chain How many total amino acids are there? ---> 20 How many essential amino acids are there? ---> 9 Name the 9 essential amino acids. ---> Histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine, and Valine Which essential amino acids are branched chained amino acids? ---> Isoleucine, Leucine, and Valine What is a limiting amino acid? ---> The essential amino acid found in the lowest quantity of a certain food Contains coded instructions for protein synthesis within the nucleus of the cell ---> DNA Protein synthesis occurs in the __________ of the cell mRNA ---> cytoplasm Transcription ---> the process of converting DNA into mRNA During transcription, _____ _____ are added one at a time ---> amino acids Once in the cytoplasm of the cell, ___________ takes place. ---> translation

During translation, RNA takes code to _________ which read the codes and translate into a protein. ---> ribosomes Functions of protein ---> regulates and maintains body functions, provides essential form of nitrogen (in the form of amino acids), building blocks of body components, fluid balance maintenance, acid/base balance, forming hormones and enzymes, immune function, forming glucose, energy yielding, and contributing to satiety Protein turnover ---> cells produce proteins that are needed and disassembling ones that are not During protein turnover, intestinal tract cells are _______ and ________ ---> slowed and digested The process of repairing and rebuilding body proteins slows down with prolonged _______ __________. ---> Protein inadequacy Blood proteins _____ ________ which attracts fluid into blood ---> exert pressure Fluid levels decrease during protein deficiency ---> edema Proteins assist in keeping the blood slightly ______. ---> alkaline Proteins act as buffers by ---> maintaining pH within a narrow range Internal body messengers with important regulatory functions ---> hormones speed up chemical reactions that are crucial to cell function ---> enzymes Decreases immune function ---> malnutrition Necessary for the brain, RBC, and nervous tissue function ---> glucose With starvation, ______ _______ and ______ result from protein break down ---> muscle wasting and edema Using amnio acids for energy is very ___________ ---> inefficient Proteins are only energy yielding with ________ __________ and __________ ________ ---> calorie restriction and prolonged exercise Provide the highest feeling of satisfaction after eating ---> proteins Proteins may contribute to _______ _______ during weight loss. ---> calorie control

The order of amino acids determines its ultimate _____. ---> shape A protein's final shape determines its ________ ___ ___ ____. ---> function in the body If the amino acids sequence is mutated, the final shape is disrupted, causing _______. ---> disease What causes sickle cell anemia? ---> glumatic acid is changed to Valine in 2 of the 4 subunits Alteration of protein's three dimensional structure, usually by heat, enzymes, acid or alkaline solutions, or agitation ---> denaturation ___% of protein in the American diet is from animal sources ---> 70 Plant sources of protein contribute ---> magnesium, fiber, and other micronutrients and phytochemical High-quality proteins ---> provide all essential amino acids and support body growth and maintenance Lower-quality proteins ---> dietary proteins that are low or lack one or more essential amino acids (plant proteins) Complementary proteins ---> two or more incomplete proteins may be combined to make a complete protein If not complemented, incomplete proteins are ... ---> used for energy needs or converted to CHO for fat Top 5 contributors of protein in the American diet ---> beef, poultry, milk, white bread, and cheese What are situations in which you would require more protein intake? ---> when growing or if you have a burn injury RDA for protein ---> 0.8gm of protein/kg of healthy body weight positive protein balance ---> protein intake > losses required to build new tissues ---> positive protein balance negative protein balance ---> protein intake < losses

equilibrium ---> intake compensates for losses "skin and bones" appearance, little or no subcutaneous fat ---> marasmus seen in hospitalized patients, primarily from insufficient amount of protein, energy and other nutrients ---> marasmus failure to grow/ gain weight, increased susceptibility to infection ---> kwashiorkor associated with weaning, primarily protein deficiency ---> kwashiorkor fruitarian ---> steve jobs lactovegetarian ---> vegetarian that includes dairy lactovovegetarian ---> vegetarian that includes dairy and eggs vegan ---> don't eat or use animal products pescetarians ---> eat only fish where do vegetarians get their protein ---> digestion of protein in the stomach ---> denatured by cooking and acid in the stomach, gastrin stimulates the release of acids and pepsin, and pepsin breaks down proteins digestion of protein in the small intestine ---> release of CCK, pancreatic enzymes, small peptides and amino acids are ready for absorption protein absorption ---> microvilli surface and within absorptive cells, many different amino acid transport mechanisms, active absorption, amino acids are sent to the liver via portal vein energy balance ---> energy input = energy output positive energy balance ---> input > output = weight gain ________ energy balance is required during pregnancy and infancy ---> positive negative energy balance ---> input < output = weight loss ________ energy balance results in the reduction of lead and adipose mass ---> negative how do we measure the calorie content of food? ---> body caliometer

minimum energy expended to keep resting, awake body alive ---> basal metabolism what factors affect basal metabolism ---> body surface area, lean body mass, gender, body temperature, thyroid hormone, nervous system activity, age, calorie intake, pregnancy, use of caffeine and tobacco A person with a _____ BMI needs more calories ---> lower TEF is highest for which macronutrient? ---> protein current height/weight standards ---> weight associated with health and longevity, may not be the healthiest weight for individuals personal healthy weight ---> depends on body composition healthy body weight ---> the longest weight you have maintained without feeling hungry underwater weighing ---> very accurate, fat is less dense than lean tissue air displacement (BodPod) ---> determines the body volume, displace air in a sealed chamber, body density = body weight/body volume skinfold measurements ---> common, inexpensive, inaccurate, have the same person do them each time, ok for seeing improvements in body fat, but don't rely on the calculated percent bioelectrical impedance ---> low-energy current that measures the resistance of electrical flow, fat is resistant to electrical flow; the more resistance, the more body fat DEXA ---> x-ray body scan, can determine amount and distribution most accurate body fat estimation method ---> DEXA what is the healthiest type of body fat distribution ---> lower-body obesity/ "pear shape" pear shape ---> lower-body obesity apple shape ---> upper-body obesity set point theory ---> genetically predetermined body weight what makes a sound weight loss program? ---> advice from registered dietitian, control calorie intake, increase physical activity, create lifelong changes to maintain healthy weight

characteristics of a sound weight loss program: ---> rate of loss, flexibility, adequate intake of nutrients, behavior modification, overall health inhibits lipase, which decreases fat digestion ---> oralistat treatments of severe obesity ---> very low-calorie diets, bariatric surgery, gastroplasty recommended for people >30% of their healthy weight, lose 3-4 pounds a week, health risk include cardiac problems and gallstones, require physician monitoring ---> very low-calorie diets (VLCD) reduces opening from esophagus to stomach by gastric band, decreases amount of food eaten, band can be inflated or deflated ---> bariatric surgery most common surgical procedure for treating severe obesity, reduces stomach size, 75% will lose 50% of excess body weight ---> gastroplasty biggest use if calories ---> basal metabolism treatment of underweight ---> intake of energy-dense foods, reduce activity, increase portion size, strength training Amino acids ---> The building blocks of all proteins 9 ---> There are ___ essential amino acids 11 ---> There are ___ non essential amino acids Nonessential amino acids ---> _________ _______ _____ can be synthesized in the body 20 ---> ___ amino acids are found in the body R-side chain ---> Basic structure of an amino acid: amino group(N) + acid group + __-side chain Amino acid ---> The r-side chain determines the ____ _____ Limiting amino acids ---> These essential amino acids found in the lowest quantity of a food and arethe shortest supply in the diet Peptide bonds ---> Protein Bonds formed by amino acids are called Acids and enzymes ---> What two agents can break down peptide bonds?

Transcription ---> In protein synthesis, the process from DNA to mRNA is called? Shape ---> The _____ of a protein depends on the order of amino acids Sickle cell anemia ---> Illness formed from malformation of red blood cells due to an incorrect structure in part of the hemoglobin protein chains Gastrin ---> In protein digestion: _____ stimulates the release of acid and pepsin in the stomach Pepsin ---> In protein digestion: _____ is the enzyme that breaks down the proteins in the stomach Stomach & small intestine ---> What 2 parts of the body take part in protein digestion? Microvilli ---> In protein absorption: _______ surface & absorptive cells are used in absorption Active absorption ---> In protein absorption: What kind of absorption is this? Protein turnover ---> Body is in a constant state of cells producing proteins that are needed and disassembling those that are not needed and digesting them Antibodies ---> Proteins that the body makes up that can detect things that shouldn't be in the body Edema ---> Swelling; fluid tissue build up Positive protein balance ---> Protein intake > loss Negative protein intake ---> Protein intake < loss Protein equilibrium ---> Protein intake compensates for loss Translation ---> In protein synthesis, once in the cytoplasm, ______ takes place genetic ---> sickle cell anemia is a _____ disease protein synthesis ---> dna contains coded instructions for ____ _____ within the nucleus of the cell cytoplasm ---> protein synthesis occurs in the _____ of the cell

messenger RNA ---> what is mRNA??? yes ---> does protein synthesis require energy? disease ---> if the amino acid sequence is mutated, the final shape is disrupted, and causes ______ sickle cell anemia disease ---> decrease in oxygen to cells, severe pain in bones & joints, headaches, abdominal pain, convulsions, paralysis these are all symptoms of what? denaturation of a protein ---> the alteration of a proteins 3 dimensional structure; often times destroys the physiological functions; either by heat, enzymes, acid, alkaline sol's, or agitation digestion ---> in body processes such as ________, the denaturation of proteins are useful 35% ---> Worldwide, ____% of protein comes from animal sources plant sources (of protein) ---> _____ _____ of protein provide: magnesium fiber macronutrients phytochemicals plant sources ---> which food sources of protein have NO cholesterol? complete ---> are animal proteins complete or incomplete proteins? incomplete ---> are plant sources complete or incomplete proteins? essential amino acid ---> in a protein, the lack of one or more ____ ____ _____ makes it INCOMPLETE plant sources ---> A protein source that contributes to satiety & bowel health Would this be animal source or plant source? complementing prot...