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49 Cards in this Set
- Front
- Back
What are the factors that determine our food selection?
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a. Personal preference: taste like sweet & salty, which is genetic
b. Habit c. Ethnic heritage & tradition d. Social interactions- who you live with, eat with i. Live alone= eat less, live with others= eat more e. Availability, convenience & economy i. Benefits of home cooked meals: you eat more vegetables, fruits & milk f. Positive & negative associations with food & memories g. Emotions: boredom, depression, anxiety, stress h. Values i. Religious beliefs, political views, environmental concerns: therefore you avoid certain foods i. Body weight & image j. Nutrition & health benefits i. Functional foods: have value & supplement (ex: fish, oatmeal) |
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What are the classes of nutrients?
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a. Water
b. Minerals i. Simplest nutrient ii. Inorganic c. Vitamins d. Carbohydrates e. Proteins (contain nitrogen) f. Lipids (fats) |
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What are micronutrients? Macronutrients?
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a. Micronutrients- nutrients required only in small amounts (mg) Ex: vitamins & minerals
b. Macronutrients- nutrients the body requires in large amounts (grams daily) Ex: carbohydrate, fat, protein |
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What are organic vs. inorganic nutrients?
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a. Organic- containing carbon-carbon bonds or carbon-hydrogen bonds (ex: carbs, lipids, proteins, vitamins)
b. Inorganic- not containing carbon or pertaining to living things (Ex: minerals & water) |
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Difference in essential and non-essential nutrients
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a. Essential nutrients- Nutrients a person must obtain from food because the body cannot make them for itself in sufficient quantity to meet physiological needs
b. Non-essential nutrients- Nutrients the body doesn’t have to get from food because our bodies can produce them (Ex: cholesterol) |
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Kcal in carbohydrates, protein, fat, alcohol
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a. Carbs- 1 gram= 4 kcalories
b. Protein- 1 gram=4 kcalories c. Fat- 1 gram= 9 kcalories d. Alcohol- 1 gram= 7 kcalories |
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What is the AMDR for carbohydrates and protein?
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a. 45-65% kcal from carbs
b. 20-35% kcal from fat c. 10-35% kcal from protein |
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How does cooking affect the different nutrients?
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It takes out the nutritional value
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How are ingredients listed on labels?
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In descending order of predominance by weight; first ingredient predominates by weight
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What nutrients are listed on food labels in percent daily value? (pg 55)
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Total fat, saturated fat, trans fat, cholesterol, carbohydrate, dietary fiber, sugars, protein, sodium, potassium, Vitamin C, Vitamin A, calcium, iron
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What is the RDA for carbohydrates?
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130g/day
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What is required to be on a food label?
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Ingredient list, serving size, nutrition facts, daily values, nutrient claims
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What are monosaccharides?
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a. Carbohydrates, simple sugars
b. Glucose, fructose (honey), galactose |
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What are disaccharides? What do the disaccharides consist of? Be familiar with names used interchangeably with these
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a. Pairs of monosaccharides linked together
b. Maltose (malt sugar)= glucose + glucose c. Sucrose (table sugar)= glucose + fructose d. Lactose (milk sugar)= glucose + galactose |
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Simple carbohydrates vs. complex carbohydrates
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a. Simple carbohydrates-monosaccharides & disaccharides (the sugars)
b. Complex carbohydrates- polysaccharides (starches & fibers & glycogen) |
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When are hydrolysis and condensation reactions used?
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a. Hydrolysis=Breaks a disaccharide in two resulting in two monosaccharides; during digestion & used to release glycogen when needed
b. Condensation reactions= Links two monosaccharides together, creates a molecule of water in the process; used to store glycogen |
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What is functional fiber?
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a. Manufactured fibers, usually added back to food (wheat white bread)
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Where is glycogen stored and what is its purpose?
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a. Stored in liver or muscle cells
b. Stores glucose for energy, energy is used for most of the body’s cells |
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What is lactose intolerance and what are the symptoms?
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a. A condition that results from inability to digest lactose (milk sugar)
b. Symptoms: bloating, gas, abdominal discomfort, diarrhea; lactose gets to intestine basically unchanged/undigested and bacteria attacks it & also attracts water causing bloating |
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Know normal vs abnormal blood glucose levels
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a. Normal blood glucose levels= 70-110
b. Diabetes= >126 mg/dL c. Pre-diabetes= 100-125 mg/dL |
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Structure of amino acids
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a. Primary structure – chemical bonds
b. Secondary structure – electrical attractions c. Tertiary structure – hydrophilic & hydrophobic d. Quaternary structure – two or more polypeptides |
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Difference in essential vs nonessential amino acids, conditionally essential
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a. Essential amino acids-9 essential received from diet, body can’t make a sufficient amount of them
b. Nonessential amino acids- 11 nonessential that are made by the body (given nitrogen to form the amino group & fragments from carbohydrate or fat to form the rest of the structure) c. Conditionally essential amino acids- when a nonessential amino acid becomes essential under special circumstances; if you don’t get one or more, these particular amino acids can’t be made (ex: phenylalanine to make tyrosine which is nonessential) |
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What determines the quality of food proteins?
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a. Digestibility (ability of the body to break it down)
i. Other foods consumed ii. Animal protein (90-95% digestible) vs. plant proteins b. Amino acid composition (higher the food is in amino acids, the higher the quality) i. Essential amino acid consumption (what your body can’t produce) (ex: meats) ii. Must have enough of the nitrogen-containing amino groups iii. Limiting amino acids |
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What does your body do with excess protein?
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Excess protein is converted into fat
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Marasmus (Dry PEM)
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a. A form of CHRONIC PEM (protein energy malnutrition) that results from a severe deprivation or impaired absorption of energy, protein, vitamins & minerals
b. Occurs most commonly in children from 6-18months in all the overpopulated & impoverished areas of the world c. Stretch formula, dilute it, add more water, make it last longer, only give them enough to survive not to grow d. Characteristics: no big stomach, wasting of muscles, impaired brain development, impaired growth, lower body temperature, develops slowly, good appetite, severe weight loss, no edema, no fatty liver, anxiety, apathy, dry skin, sparse thin hair |
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Kwashiorkor (Wet PEM)
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a. A form of ACUTE PEM that results from inadequate protein intake & infections (ex: measles); sudden & recent deprivation of food
b. Child is nursed until second child is born. First child is weaned off of nutrient-dense, protein rich breast milk to a starchy, protein-poor cereal. The child then sickens and dies. c. Develops rapidly, older infants & young children (18 months-2 yrs.), free-radical iron, fatty liver, really big stomach, edema, skin & hair changes, some weight loss, some muscle wasting, enlarged fatty liver, apathy, misery, irritability, sadness, loss of appetite, skin develops lesions, aflatoxins (toxic mold) can contribute to it. |
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RDA for protein
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Adults = 0.8 grams / kg of body weight / day
About 3 oz estimated |
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Adequate Intake (AI)
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the average daily amount of a nutrient that appears sufficient to maintain a specified criterion; a value used as a guide for nutrient intake when an RDA cannot be determined
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Tolerable Upper Intake Levels (UL)
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maximum daily amount of a nutrient that appears safe for most healthy people & beyond which there is an increased risk of adverse health effects; helps protect against overconsumption; too much of a nutrient can be toxic
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Estimated Average Requirements (EAR)
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average daily amount of a nutrient that will maintain a specific biochemical or physiological function in half the healthy people of a given age & gender group
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Recommended Dietary Allowances (RDA)
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average daily amount of a nutrient considered adequate to meet the known nutrient needs of practically all healthy people; a goal for dietary intake by individuals
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Estimated Energy Requirement (EER)
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average dietary energy intake that maintains energy balance & good health in a person of a given age, gender, weight, height & level of physical activity
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Acceptable Macronutrient Distribution Ranges (AMDR)
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ranges of intakes for the energy nutrients that provide adequate energy & nutrients & reduce the risk of chronic diseases
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Dietary Reference Intakes (DRI)
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set of nutrient intake values for healthy people in the US & Canada. These values are used for planning & assessing diets & include: EAR, RDA, AI, UL
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Daily Values (DV)
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reference values developed by the FDA specifically for use on food labels
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Nutrient Density
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a measure of the nutrients a food provides relative to the energy it provides. The more nutrients and the fewer kcalories, the higher the nutrient density. (Ex: egg)
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Enrichment
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the addition to a food of nutrients that were lost during processing so that the food will meet a specified standard
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Fortification
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the addition to a food of nutrients that were either not originally present or present in insignificant amounts. Can be used to correct or prevent a widespread nutrient deficiency or to balance the total nutrient profile of a food.
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Gluconeogenesis
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the making of glucose from a noncarbohydrate source (protein) when carbohydrates are not present
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Protease
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enzymes in the small intestine that hydrolyze protein; enzymes that work on proteins. They begin hydrolysis (break down) of protein into single amino acids that are ready for absorption
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Pepsin
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a gastric enzyme that hydrolyzes protein, it is secreted in an inactive form; pepsin continues with digestion, breaks protein into smaller products/amino acids
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Denaturation
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Disruption of protein stability, uncoil and lose shape, stomach acid (Examples of denaturation: heat, agitation, acid, base, alcohol, heavy metals); change in a protein’s shape and consequent loss of its function
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Ribosomes
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where proteins are manufactured; organelles composed of RNA and protein
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Hormone
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proteins that are chemical messengers secreted by a variety of glands in response to altered conditions in the body. Each hormone travels through the blood to one or more specific target tissues or organs where it elicits a specific response to maintain homeostasis (Ex: Insulin- getting glucose into cell so the cell can use it)
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Protein Turnover
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Continual production and destruction of proteins
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Amino Acid Pool
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the supply of amino acids derived from either food proteins or body proteins that collect in the cells and circulating blood & stand ready to be incorporated into proteins & other compounds or used for energy; used for protein production & used for energy – if a person is stripped of nitrogen
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Enzymes
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made of protein, break down, build up, and transform substances, they are catalysts which speed up reactions, many stay in the intestine, enzymes cause reactions but don’t change
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Collagen
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the protein from which connective tissues such as scars, tendons, ligaments & the foundations of bones & teeth are made
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Glycemic Index
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a method of classifying foods according to their potential for raising blood glucose (ex: white bread has high glycemic index, peanuts are very low)
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