Human Nutrition Exam 1

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51 Terms

1
Macronutrients
carbohydrates, proteins, and fats
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2
Carbs have how many kcal/g
4 kcal/g
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3
Proteins have ____ calories per gram
four
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4
Fats have ___ calories per gram
9 calories/gram
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5
What is a kilocalorie
amount of energy required to raise the temperature of 1 kg of water by 1°C
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6
calorie density
amount of calories contained in a given volume
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7
What contributes to calorie density
fat and carbohydrate
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8
what is the main energy producing structure in the body
ATP
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9
There are ____ main energy systems in the body
3 energy system
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10
What are the 3 energy systems?
Glycolytic system, ATP-PC system, and the aerobic system/Krebs cycle/transport chain
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11
Nutrition labels must include
Statement of identity, net contents, manufacturer information, ingredient list, nutrition facts panel
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12
Nutrition Labeling claims ARE
Regulated
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13
Nutrition Labeling claims AREN'T
Required
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14
4 main kinds of Carbohydrates
Monosaccharides, disaccharides, polysaccharides, and, oligosaccharides
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15
What's the differences between four main types of carbohydrates
length and variety of chains
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16
Monosaccharide example
glucose
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17
Disaccharide example
sucrose
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18
Polysaccharide example
starch
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19
Oligosaccharide example
maltodextrin
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20
Carbohydrate digestion begins in the ...
mouth; salivary amylase
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21
Carbohydrates key regulating hormones are...
Insulin and Glucagon
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22
Glucagon
frees glucose for use
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23
Insulin
puts glucose away
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24
Main transporter without insulin
Glut 4
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25
Carbohydrates stored form of glucose in the liver/muscles
Glycogen
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26
Glycemic Index
Qualitative way to rank CHOs based upon relative blood glucose response
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27
What factors contribute GI
Amount of CHO, level of processing, form it's in ect
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28
Glycemic Load
GI but takes serving size into account
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29
Recommended daily % of calories
60%
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30
Higher or lower daily rec % of carbohydrates
Higher
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31
Highest daily % calorie recommendation
Endurance
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32
Fiber Pros
Increase satiety, improve glucose levels, improve blood lipid profile
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33
Fiber Cons
Can cause bloating, gas, and GI distress
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34
Sources of Fiber
Grains, fruits, vegtables
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35
Artificial sweeteners - made of...
CHO or amino acids
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36
Examples of artificial sweeteners
stevia, aspartame, sucralose
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37
Fats - main structural unit
Triglyceride
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38
What are triglycerides comprised of
Glycerol backbone and 3 fatty acids
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39
2 main types of fats
saturated and unsaturated fats
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40
Difference of saturated and unsaturated fats
saturated solid at room temperature, unsaturated are liquid at room temperature and have a carbon double bond
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41
Examples of saturated fats
Butter, lard, coconut oil
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42
Examples of unsaturated fats
Olive oil, sunflower seed oil
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43
Benefits of Omega 6's
Epithelial cell function, regulation of gene expression, deficiencies can lead to rashes and growth deficiency
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44
Benefits of Omega 3's
Helps reduce inflammation in the body and in the brain
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45
Where does most of the digestion of fat take place?
Mouth, lingual lipase
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46
How are fats transported
Chylomicrons
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47
What system of the body does chylomicrons flow through
lymphatic system
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48
LDL
Bad cholesterol, flakey sticks to walls of arteries
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49
HDL
Good cholesterol, dense and prevents build up
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50
Trans fats
Lower HDL and raise LDL
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51
Recommended daily % of calories
20-35%
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