NDFS Final

Which study design below would result in the strongest quality of evidence?

Randomized place-bo controlled trial

1/2 cup spaghetti

1 oz equivalent grains

1 cup cooked rice

2 oz equivalent grains

1 TBSP. Peanut Butter

1 oz equivalent protein foods

1/2 cup legumes

2 oz equivalent protein foods

1 oz. processed cheese

0.5 cup equivalent dairy

What nutrients are contributed in significant quantities by foods in the dairy group?

Protein and Calcium

Which is equivalent to 2 ounces in the protein foods group?

1/2 C. cooked beans

What is the recommended iron intake for 21-year-old Male?

RDA of 8 mg

Mouth

Mechanical Digestion through chewing and tongue, chemical digestion through amylase

Esophagus

Peristalsis (muscles pushing food down)

Stomach

(proteins broken down) chemical digestion through hydrochloric acid, mechanical digestion through churning food

Liver

secretes bile (which emulsifies fat) into gallbladder

Gallbladder

secretes bile from liver into small intestines when fat is present to digest

Pancreas

secretes bicarbonate to neutralize hydrochloric acid from stomach

Small Intestine

(3 energy macronutrients broken down) most digestion occurs here-bile, bicarbonate, enzymes all help break down different nutrients

Large Intestine

Gut microbiome, most water is absorbed here, fiber make it here, last nutrients are digested

Which of the following is a function of the small intestine?

Site of absorption of macronutrients

Which digestive system organ secretes enzymes that break down carbohydrates, protein, fats

Pancreas

Food that nourish the bacteria in your gut are called

Prebiotics

Which research term is the simultaneous change of two factors, such as the increase of weight with increase height (direct or positive) or the decrease of cancer incidence with increasing fiber intake (inverse of negative).

Correlation

The essential nutrients from which your body does NOT derive energy from are

Vitamins, Minerals, and Water

Carbohydrate

4 kcal/g

Protein

4 kcal/g

Fat

9 kcal/g

Alcohol

7 kcal/g

Randomized controlled trials

A control group that we randomize who is getting the treatment

Retrospective

Study done in the past

Cross-sectional

Doing the study at one point in time

Cohort

Same people in a study being followed over-time

Prospective

In the future

Case-control

Control of two groups to look at differences

Study limitations

Weaknesses within a research design that may influence outcomes and conclusions of the research

Epidemiological

Method used to find the causes of health outcomes and disease in populations

Control group

any group used as a control in a statistical experiment

Blinding

Participants are unknown to the treatment that is going on

Placebo

A substance that has no therapeutic effect, used as a control in testing new drugs

Intervention Study

You do something to the participants that you are researching

Correlation

When two separate variables seem to be related within the experiment. Never proves cause and effect.

1 cup of vegetables=

1 cup of raw, cooked, or juice
2 cups of leafy greens

1 cup of Fruit=

1/2 cup dried
1 cup 100% juice

1 ounce of Grains=

1 slice of bread
1 cup cold cereal
1/2 cup cooked cereal, rice, or pasta

1 ounce of Protein=

1 oz meat, poultry, fish
1/4 cup cooked beans
1 egg
1 Tbs Peanut Butter
1/2 oz nuts or seeds

Legumes = Protein

1/4 c= 1 oz

Legumes = Vegetables

1 cup=1 cup

1 cup of Dairy

1 cup milk, yogurt, etc
1-1/2 oz natural cheese

Sucrose

Glucose + Fructose

Lactose

Glucose + Galactose

Maltose

Glucose + Glucose

Monosaccharides=

Simple Sugar

Which digestive system organ produces bile that aids in fat digestion

Liver

What nutrients are contributed in significant quantities by foods int he fruit and vegetable groups?

Vitamins and Fiber

Which is (are) accurate about where chemical digestion occurs

Protein: stomach and small intestine

Which of the following lists contains all monosaccharides

Fructose, glucose, and galactose

Glucagon

A hormone that raises blood glucose

Insulin

A hormone that lowers the blood glucose

Maltose

A dissaccharide

Glycogen

A polysaccharide

Function of Fat in the Body

Protects our organs
Source of energy
Energy Storage
Cell structure
Transporting fat-soluble vitamins

3 forms of lipids

Triglycerides and fatty acids
Sterols
Phospholipids

Fatty Acids

String of Carbon

Triglyceride

Glycerol backbone
Three fatty acids

Monounsaturated properties

Only one double bond

Monounsaturated food sources

Olive oil, avocado, nuts, etc

Polyunsaturated properties

two or more double bonds

Polyunsaturated food sources

sunflower oil, corn oil, flax seed, fish

Polyunsaturated Health Implications

Vary decreasing cholesterol which may also decrease the good cholesterol

Phospholipid and Sterols Food Sources

Eggs, meats, and whole milk

Omega-6 Family

Linoleic Acid

Omega-3

Alpha-Linolenic Acid

Omega-3 Benefits

Lower blood pressure
Prevent blood clot formation
Protect against irregular heartbeat
Reduce inflammation
Brain vision function

Cholesterol (sterol)

Produced by liver
No energy

What is the role of LDL

Deliver cholesterol to the cells

What transports cholesterol away from the body cells to the liver for disposal

HDL

Lipid Digestion (stomach)

Gastric lipase
Minor digestion

Lipid Digestion (Small intestine)

Accessory organ (liver)
Emulsifies fat

Lipid Digestion (Small intestine) pt2

Accessory organ (Pancreas)
Breaks triglycerides into free fatty acids and monoglyceride

Where are Chylomicron made

small intestine

Key role of Chylomicron

Carries dietary fat from small intestine to cell

Where are VLDL made

Liver

Key role of VLDL

Carries lipid (mostly triglycerides) made in liver to cells

Where are LDL made

Created from VLDL

Key role of LDL

Carries cholesterol made by liver to cells

Where are HDL made

Liver

Key role of HDL

Removes cholesterol from cells, take to liver

Which of the following does not contain cholesterol

Potato chips

Which of the following digestive fluid is created in the liver and emulsifies fat for enzymatic digestion

Bile

Which of the following are disaccharides

Sucrose, maltose, and lactose

Amino acids are used to

Build new proteins
provide energy (if glucose is lacking)

Protein Digestion: Mouth

Chewing
Saliva moistens
NO digestion

Protein Digestion: Stomach

Protein denatured
HCL

Protein Digestion: Stomach pt2

Protein to Peptide
Enzymes to mucus

Kwashiorker

Enough calories, but not enough protein

Marasmus

Both low calories and low protein

Where does absorption of amino acids occur

Small intestine

Which of the following is a lipid synthesized in the liver and is used to make hormones and vitamin D

Cholesterol

Basal Metabolic Rate

60-80%

Physical Activity

15-30%

Thermic Effect of Food

8-15%

underweight