Nutrition- ch 1-3 test

study set for ch1-3 of Understanding Nutrition

List the six classes of nutrients.

proteins, carbohydrates, vitamins, minerals, water, lipids/fats

Which nutrient is highest in the chemical composition of foods?

water

Which two nutrients are inorganic?

water and minerals

Which nutrients are organic? What makes them organic?

carbohydrates, vitamins, lipids, proteins; they contain C-C bonds or C-H bonds

True or False: Nutrients a person must obtain from food because the body can not make them in sufficient quantities are called essential nutrients.

True

What are the energy-yielding nutrients?

carbohydrates, proteins, lipids

What are the 3 non-energy yielding nutrients?

water, vitamins, minerals

Define a calorie

units by which energy is measured, food measured in kcal or Cal which is the amount of heat necessary to raise the temperature of1kg of water by 1*C

How many kcals/gram are in CHO, PRO, FAT, and Alcohol?

carbs=4, protein=4, lipids=9, alcohol=7

What are reasons people choose the foods that they do?

personal preference, habit, ethnic heritage/tradition, social interactions, availibility/conveinience/economy, positive&negative associations, emotional comfort, values, body&weight image, nutrition

What is energy density?

a measure of the nutrients a food provides relative to the energy it provides; more nutrients and fewer Cal the high ND

Describe the four DRIs

1 Estimated Average Requirement (EAR)= the amount that appears sufficient to maintain a specific body function in ½ of the population
2 Recommended Dietary Allowance (RDA)= average daily amount of nutrients considered adequate to meet the nutrient needs of nearly all healthy people
3 Adequate Intake (AI)= reflects the average amount of nutrients that a group of healthy people consumes
4 Tolerable upper Intake (TUI)= the max. amount of a nutrient that appears safe for most healthy people

Which method of nutrition assessment of individuals looks at height, weight, head circumference , and BMI?

anthropometric data

Which method of nutrition assessment looks at socioeconomic status, drug history, and diet history?

historical information

Which method of nutrition assessment looks at blood and urine tests?

laboratory tests

Which method of nutrition assessment inspects hair, nails, eys, fat tissue, and posture?

physical examination???

What are some milk alternatives and which most closely resembles milk?

nut milk, soy milk… ???

What is chyme?

semiliquid and extremely acidic, is the semiliquid form food takes upon digestion in the stomach…

What makes Food Lists good to use? (its features)

sorts food into three main categories by portions of CHO, PRO, and fat
portion sizes adjustd so that any food on a given list provides roughly same amt of each and kcal

Know the percentages in a diet needed from fat, CHO, and PRO.

20 to 30 fat, 10-35 protein, 45-65 from carbs

What are the differences in vegetarians?

flexitartian= consists mostly of plants and animal by-products but occasionally consumes meat and seafood
pescatarian= does not consume any meats besides seafood
lacto-ovo-vegetarian= does not consume animal flesh but eats by-products (eggs, milk, etc)
lacto-vegetarian= does not consume animal flash or eggs but consumes dairy
vegan= consisting of only plants, does not consume animal by products

What are the leading causes of death in US related to diet?

heart disease, cancer, stroke, diabetes, nephritis, chronic liver/cirrhosis ???

What are the parts of the wheat plant?

bran= protective outer coat, fibrous
endosperm= starch and proteins
germ= the seed, vitamins and minerals
hust/chaff= inedible part

Which part of the GI tract is the main site for absorption of nutrients?

small intestine

What are the parts of the small intestine?

duodenum, jejunum, ileum

What are the parts of the large intestine (colon)?

ascending, transverse, descending, sigmoid, rectum, anus

What connects each part of the GI tract? (what/where are the valves/sphincters connected?)

upper esophageal sphincter (sep mouth and esophagus)= opens in response to swallowing and allows bolus to move into esophagus
lower esophageal sphincter (sep esophagus and stomach)= prevents reflux and gastric juice from flowing back
pyloric sphincter (sep stomach and SI)= molds chyme in stomach so mixing can occur
ileocecal valve (sep SI and LI)=
2 anal sphincters (sep LI/rectum from outside)=

What organ is the first to receive nutrients?

mouth???

What does ABCDMV stand for?

A- adequacy
B- balance
C- kcal control
D- nutient density
M- moderation
V- variety

Name the digestive enzymes

carbohydrase, protease, salivary amylase, lipase ???

What is a bolus?

Tell me about legumes; what foods are part of this group and why are they important?

are peas, beans

What circulatory systems are utilized in the digestive system and how?

vascular system= closed system of vessels through which blood flows continuously in a gigure 8with the heart serving as pump… h to a to cap to v to h
blood goes through vein to the liver before returing to the heart… h to a to c in the intestines to liver to h
pupose= liver prepares the absorbed nutrients for use by the body and defends againt harmful substances

lymphatic= lymph, a clear yellowish fluid where fat and fat soluble vit are transported into blood and bypass the liver

Why is the epiglottis important?

answer from book… i mean, i know it is what makes sure food goes down the esophegus and not trachea though…

What is peristalsis and why is it important?

answer from book

Define homeostasis.

maintaining of internal conditions by control systems

digestive hormones

gastrin, secretin, cholecytokinin, gasric-inhibitory peptide

gastrin

made in stomach wall and targets glands of the stomach to secrete gastric acid

secretin

made in duidenum wall and targets the pancreas to secrete bicarb rish pancreatic juice

cholecystokinin

made in the intestional wall and targets the gallbladder to release bile as well as to slow GI motility

grastric-inhibitory peptide

made in the intestine and used in the stomach to slow secretion of gastric juices as well as motility