Nutrition 1 Exam

Modules 1-4

Nutrition

the study of the interaction between nutrients and body function

nutrient

Compounds in food that the body requires for proper growth, maintenance, and functioning

Essential Nutrients

nutrients necessary for normal body functioning that must be obtained from food

Non-essential nutrient

Calorie

Amount of energy needed to raise temperature 1 gram of water 1 degree C

Calories are measured in

Kilocalories or kcals

Macronutrient

an essential nutrient required by the body in relatively large amounts

Example of Macronutrients

carbohydrates, lipids, proteins, and water

Micronutrients

vitamins and minerals that are essential to the body in small amounts

Metabolism

Biochemical activity that occurs in cells that releases energy from nutrients and using that energy to create other substances like proteins

Phytochemicals

Chemicals in plants - found in superfoods!

Examples of Phytochemicals

• Antioxidants in chocolate and garlic

• Chocolate and blueberries

• Ligans and phytoestrogens in flaxseed

Antioxidants in chocolate and garlic

Lignans and phytoestrogens in Flaxseed

Nutrigenomics

the study of how diet affects genes and how genetic variation can affect the impact of nutrients on health

what are the three broad functions of nutrients

1. provide energy

2. regulate body functions

3. promote structural growth and development

2. regulate body functions

3. promote structural growth and development

Which nutrients provide energy?

carbohydrates, lipids, proteins

how much energy does carbohydrates have?

4 calories per mg

how much energy does lipids have?

9 calories per mg

how much energy does proteins have?

4 calories per mg

what is the function of carbohydrates?

provide energy

What are carbohydrates?

sugars, starches, and fibers

(fiber is a non-digestible carbohydrate)

(fiber is a non

digestible carbohydrate)

what is the function of lipids?

long term energy storage

what is the most common type of lipid consumed?

triglyceride

what is the function of proteins?

growth and repair

what element componds make up a protein?

Carbon, Hydrogen, Oxygen, Nitrogen

what is the function of water?

regulate body temperature

what is the function of vitamins?

regulate antioxidants

what is the function of minerals?

body structure (e.g. calcium for bone) and regulate body processes

Macrominerals (major minerals)

any of the minerals that people require daily in amounts over 100 mg

examples of macrominerals

Calcium, phosphorus, sodium, potassium, magnesium, chloride, sulfur

Microminerals (trace minerals)

trace minerals are present in the body and required in the diet in relatively small amounts less than 100mg per day

examples of microminerals

iron, zinc, copper, iodine, selenium, manganese,chromium, nickel

What is an electrolyte?

is a mineral that assumes charge when dissolved in water (sodium, potassium, chloride)

does alcohol provide energy?

Yes, 7 kcal/g

if food has 6gs of carbohydrates, 4gs of fat, 10 grams of protein. how many calories are in that food?

100 calories (4x6 + 4x9 + 10x4)

What is a fat soluble vitamin?

Vitamin K, A, D, E (KADE) do not dissolve in water and can be stored in the body for long periods of time.

(do not need to be consumed daily)

What is a water soluble vitamin?

vitamin C, and do dissolve in water and are not stored in the body. ( passes through urine)

factors that influence food choices are:

Taste, Finances, convenience

what is undernutrition?

Lack of calories, not eating enough food to meet one's energy needs.

what is overnutrition?

A state in which nutritional intake greatly exceeds the body's needs

top disease caused by nutrition

heart disease

cancer

type 2 diabetes

Expanded Food and Nutrition Education Program and Special Supplemental Nutrition Program for Women, Infants, and Children.

provides supplemental foods, nutrition education, breastfeeding promotion and support, referrals, and access to health and social services, to low

List regions in the world where undernutrition is most prominent.

Southern Asia and sub Saharan Africa

Which population groups are the most at risk for undernutrition?

women

infants

adolescents

what qualifies an individual to be a nutrition expert?

being viewed as an expert by your peers in that particular field

what is another source other than a nutrition expert you can use to find dietary advice?

dietary guidelines for Americans

what are the three components of a healthy eating plan?

variety, balance and moderation

what is variety in diet?

eating different types of foods within each food group

what is balance in diet?

incorporating foods from all food groups into your daily plan

what is moderation in diet?

avoiding overconsumption of any food or food group

five food groups distributed on MyPlate icon

vegetables, fruits, grains, dairy and protein

examples of nutrient dense foods

Vegetables/fruits, whole grains, seafood, eggs, dry beans/peas, unsalted nuts, lean meats

empty calories

calories that have little to no nutrient value

examples of empty calories

soda; donuts, cakes, alcohol,candy, chips

what is the purpose of Dietary Reference intakes (DRI's)

they are reference values used to plan and assess nutrient intakes of healthy people

what are the different set of values that make up DRI's

Estimated Average Requirements (EAR), Recommended Dietary Allowances (RDA), Adequate Intakes (AI), Tolerable Upper Intake Levels (UL).

Estimated Average Requirement (EAR)

Estimated amount of a nutrient per day at which the needs of 50% of the population will be met.

Recommended Dietary Allowance (RDA)

Nutrient intake amount sufficient to meet the needs of 97% to 98% of the individuals in a specific life stage.

Adequate Intake (AI)

Insufficient scientific data to determine EAR and RDA

Next best estimate of amount of nutrient needed to maintain good health

Tolerable Upper Intake Level (UL)

the maximum daily amount of a nutrient that appears safe for most healthy people

What evidence based resource(s)/guidance document(s) can be used by consumers as aids to make decisions about nutritious food choices and patterns?

Healthy People 2020, Dietary Reference intake, MyPlate, recommended dietary allowances

in your own words, describe the 4 primary guidelines and 3 key dietary principles of the 2020 2025 Dietary Guidelines for Americans? To which segment(s) of the U.S. population do these guidelines apply?

2. customize and enjoy nutrient dense food and beverage choices

3. focus on meeting food group needs with nutrient dense foods and beverages, and stay within calorie limits

4. limit foods and beverages higher in added sugars, saturated fat, and sodium, and limit alcoholic beverages

the difference between the current nutrition facts label and proposed nutrition facts label are

The new nutrition facts label includes added sugars, Potassium, Vitamin D, and serving size

what is the % that corresponds to high or low nutrition

<5% = Low

>20% = high

what are the three basic types of label claims allowed on food products

health claims, nutrition content claims, structure/function claims

what are the three categories that must be approved by the FDA

Authorized health claims, qualified health claims and authoritative health claims

what is digestion?

process of breaking down food into smaller components (amino acids) in the gastrointestinal tract

what is absorption?

the cross lining of intestine to enter the body/ blood stream

what are the primary organs of the GI tract

mouth, esophagus, stomach, small intestine, large intestine, rectum

what are the accessory organs of the GI tract

salivary glands, liver, pancreas, gallbladder

What is a sphincter?

the circular muscle that separates organs of the GI tract (one way doors)

what are the three primary sphincters for digestion?

Lower esophageal sphincter, pyloric sphincter, and ileocecal valve

Where is the lower esophageal sphincter located?

end of esophagus, top of stomach

Where is the pyloric sphincter?

between stomach and small intestine

Where is the ileocecal valve located?

between small and large intestine

What are the 5 gastric secretions?

HCL (hydrochloric acid),

pepsinogen,

Mucus,

intrinsic factor

, Gastrin

What does hydrochloric acid do?

denatures proteins and activates pepsin

What does pepsinogen do?

digests proteins

What does mucus do?

protects the stomach from acidity & enzymes

What does intrinsic factor do?

absorbs vitamin B12

What does gastrin do?

stimulates gastric acid secretion

what are the components of the small intestine

duodenum, jejunum, ileum

where does most digestion occur

duodenum

Where does most absorption occur?

jejunum

what is the primary cause of peptic ulcers

Helicobacter pylori

What is constipation caused by?

too little water, too much or too little fiber, too little exercise; decreased strength of large intestinal muscles, medications