Final Exam Study Guide

Collagen

the chief protein of most connective tissues and the underlying matrix on which bones and teeth are built.

Hormones

chemicals that are secreted by glands into the blood in response to conditions in the body that require regulation and serve as messengers.

Inborn error of metabolism

a genetic variation present from birth that may result in disease.

Phenylketonuria (PKU)

interferes with the body’s handling of phenylalanine (from dietary protein) which may result in serious harm to the brain & nervous system if left untreated.

Sickle cell disease

a genetic form of anemia characterized by abnormal crescent- shaped RBCS which interferes with oxygen transport and blood flow, it is caused by an altered 6th amino acid.

Peristalsis

the wavelike muscular squeezing of the esophagus, stomach, and small intestine that pushes their contents along.

Bran

the protective fibrous coating around a grain, the chief fiber constituent of a grain.

Celiac disease

a disorder characterized by an abnormal immune response, nutrient malabsorption, weight loss, and intestinal inflammation on exposure to dietary gluten.

Husk/Chaff

the outer inedible part of a grain.

Hemoglobin

the globular protein of RBCs whose iron atoms carry oxygen around the body via the bloodstream.

Endosperm

the bulk of the edible part of a grain.

Glycogen

made & stored in liver and muscle tissues, the storage form of glucose.

Germ

the nutrient- rich inner part of a grain.

Health claims

FDA- approved food label statements that link food constituents with disease or health- related conditions (ex:"a diet low in total fat may reduce the risk of some cancers)

High density lipoproteins (HDL

lipoproteins that pick up cholesterol from body cells and carry it to the liver for disposal (smaller, denser, packaged with more protein)

Dietary Reference Intakes (DRI)

a set of five lists of values for measuring the nutrient intakes of healthy people in the United States and Canada.

Nutrient claims

FDA- approved food label statements that describe the nutrient levels in food (ex:"fat free "or "less sodium)

carbohydrates

4 kcals/g

protein

4 kcals/g

alcohol

7 kcals/g

fat/lipids

9 kcals/g

Daily Values

nutrient standards used on food labels and on grocery store and restaurant signs

Recommended Dietary Allowances (RDA)

adequacy; expected to meet the needs of nearly all healthy people

Estimated Average Requirements (EAR)

research & policy

Adequate Intakes (AI)

adequacy; nutrient intake goals for individuals set when scientific data are insufficient to allow establishment of an RDA value and assumed to be adequate for healthy people

Chronic Disease Risk Reduction Intakes (CDRR)

risk reduction; levels of nutrients associated with low risks of chronic diseases

Tolerable Upper Intake Levels (UL)

safety; the highest average daily nutrient levels that are likely to pose no risk of toxicity to almost all healthy individuals

Acceptable Macronutrient Distribution Ranges (AMDR)

healthful ranges for energy-yielding nutrients; values for carbohydrate, protein, and fat expressed as percentages of total daily caloric intake

carbohydrates AMDR

45-65%

fat/lipids AMDR

20-35%

protein AMDR

10-35%

structure-function claims

unregulated statements allowed on food label describing the effect of a substance on the structure or function of the body but omit references to diseases