Chapter 1 LOs, terms & definitions, key concepts

name the six classes of nutrients

carbohydrates, proteins, lipids, vitamins, minerals, water

list the calories per gram for each of the following nutrients

1. carbohydrates: 4 kcals/g

2. protein: 4 kcals/g

3. alcohol: 7 kcals/g

4. fat/lipids: 9 kcals/g

list the components of a healthy diet (5)

1. Adequacy

2. Balance

3. Mindful/Intuitive eating

4. Moderation

5. Variety

factors that drive food choices

cost, location, prep work/time, comfort foods, social norms, cultural norms, personal taste

stages of behavior change (6)

1. precontemplation

2. contemplation

3. preparation

4. action

5. maintenance

6. adoption/moving on

Chapter 2 LOs, terms & definitions, key concepts

• Daily Values: nutrient standards used on food labels and on grocery store and restaurant signs

• 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

  • 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

list the AMDRs for each of the macronutrients

1. carbohydrates: 45-65%

2. fat/lipids: 20-35%

3. protein: 10-35%

chronically undersupplied nutrients

vitamin A, vitamin D, folate, calcium, iron, iodine, fiber, potassium

chronically oversupplied nutrients

saturated fat, sodium, added sugars

list the food groups & their subgroups, and the nutrients provided by each group

1. vegetables: fiber and potassium

   1. red/orange: vitamin A

   2. dark green leafy: folate

   3. starchy: carbohydrates

   4. legumes: iron & protein

2. protein foods: protein and iron

   1. meats: high in saturated fats

   2. seafood: low in saturated fats, provide essential fats

   3. nuts/seeds/soy products: low in saturated fats, provide essential fats

3. grains:

   1. whole: fiber and variety of nutrients

   2. refined: energy

4. fruits: various nutrients

5. dairy/milk products: vitamin D

miscellaneous terms & concepts

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

• 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”)

• 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

Chapter 3 LOs, terms & definitions, key concepts

rates of cell death

skin cells (10 days), RBCs (120 days), digestive tract cells (3 days), muscle cells (every few years)

the two circulating fluids of the body

blood and lymph

list the five basic chemical tastes

1. sweet

2. sour

3. bitter

4. salty

5. umami (savory)

name the two major hormones involved in the fight-or-flight response

epinephrine and norepinephrine

describe how the body stores excess nutrientscarbohydrates: as glycogen in muscle and liver cells (limited)

lipids: as fats in fat cells (unlimited)

proteins: not stored

vitamins: stored by the liver and fat cells

minerals: stored by the bones

miscellaneous terms & concepts

• 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

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

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

Chapter 4 LOs, terms & definitions, key concepts

list the monosaccharides (single sugar units)

1. fructose (fruit sugar)

2. glucose (blood sugar, dextrose)

3. galactose (part of lactose)

list the disaccharides (double sugar units)

1. sucrose (table sugar) glucose + fructose

2. maltose (malt sugar) glucose + glucose

3. lactose (milk sugar) glucose + galactose

list the polysaccharides (complex carbohydrates)

1. starch (found in grains, potatoes) multiple glucose units

2. glycogen (made & storied in liver and muscle tissues) storage form of glucose

3. fiber (indigestible parts of plant foods)

DRI for carbohydrates

130 g/day minimum

where does carbohydrate digestion begin?

in the mouth

list & describe the four parts of a grain kernel

1. husk/chaff: the outer inedible part of a grain

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

3. germ: the nutrient-rich inner part of a grain

4. endosperm: the bulk of the edible part of a grain

name the nutrients (4) included due to the US Enrichment Act

iron, thiamin, riboflavin, niacin

list the 3 recommendations for diabetes management

1. diet

2. exercise

3. medications

Chapter 5 LOs, terms & definitions, key concepts

list the three classes of lipids

1. triglycerides

2. phospholipids

3. sterols

where does the majority of fat digestion take place?

in the small intestine where bile from the gallbladder emulsifies it

list the essential fatty acids

linoleic acid (provides omega-6 fatty acids)

• arachidonic acid: acts as a starting material for the synthesis of eicosanoids

linolenic acid (provides omega-3 fatty acids)

• EPA:

• DHA:

discuss the Mediterranean diet

- abundant in vegetables, fruits, nuts & seeds, legumes, whole grains, fish & seafood, some cheese & yogurt, and olive oil

- limits red meats, added sugars, and processed foods

- found to lower risks for CVD

define three type of lipoproteins

• very-low-density lipoproteins (VLDL): transport triglycerides and other lipids made in the liver to the body cells for their use

• low-density lipoproteins (LDL): transport cholesterol and other lipids to the tissues for their use (larger, lighter, richer in cholesterol)

• high-density lipoproteins (HDL): pick up cholesterol from body cells and carry it to the liver for disposal (smaller, denser, packaged with more protein)

Chapter 6 LOs, terms & definitions, key concepts

list the essential amino acids

1. histidine

2. isoleucine

3. leucine

4. lysine

5. methionine

6. phenylalanine

7. threonine

8. tryptophan

9. valine

list the nonessential amino acids

1. alanine

2. arginine

3. asparagine

4. aspartic acid

5. cysteine

6. glutamic acid

7. glutamine

8. glycine

9. proline

10. serine

11. tyrosine *(conditionally essential amino acid)

explain the relationship between sickle-cell disease and proteins

sickle-cell disease is 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

where does protein digestion begin?

in the stomach where hydrochloric acid denatures the proteins

DRI for protein

0.8g protein/kg body weight, per day

distinguish between positive and negative nitrogen balance

• positive nitrogen balance: retaining more nitrogen than is excreted (ex: growing children and pregnant women)

• negative nitrogen balance: excreting more nitrogen than is retained (ex: astronauts, ill/injured people)

miscellaneous terms & concepts

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

• hemoglobin: the globular protein of RBCs whose iron atoms carry oxygen around the body via the bloodstream

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

Chapter 7 LOs, terms & definitions, key concepts

list the water-soluble vitamins, their function, and food sources

1. vitamin B1 (thiamin)

2. vitamin B2 (riboflavin)

3. vitamin B3 (niacin)

4. vitamin B6

5. vitamin B12

6. vitamin C

7. folate

8. biotin

9. pantothenic acid

list the fat-soluble vitamins, their function, and food sources

1. vitamin A

2. vitamin D

3. vitamin E

4. vitamin K

vitamin deficiency diseases

1. beriberi (thiamin)

2. pellagra (niacin)

3. anemia (vitamin B6, vitamin B12, folate)

4. scurvy (vitamin C)

5. xerosis & xeropthalmia (vitamin A)

6. rickets & osteomalacia & osteoporosis (vitamin D)

7. erythrocyte hemolysis (vitamin E)

vitamin toxicity diseases

1. jaundice (vitamin K)

Chapter 8 LOs, terms & definitions, key concepts

list the major minerals

1. calcium

2. phosphorus

3. magnesium

4. sodium

5. potassium

6. chloride

7. sulfate

list the trace minerals

1. iodine

2. iron

3. zinc

4. selenium

5. fluoride

6. chromium

7. copper

8. manganese

9. molybdenum

Chapter 9 LOs, terms & definitions, key concepts

• satiation: the feeling of fullness that builds throughout a meal; determines the end of a meal

• satiety: the feeling of fullness that lingers after a meal; determines the length between meals

• ghrelin: appetite-stimulating hormone

• leptin: appetite-suppressing hormone

inside-the-body theories of obesity

• set-point theory: states that the body’s regulatory controls tend to maintain a particular body weight, counteracting efforts to lose weight over time

• thermogenesis: the generation and release of body heat associated with the breakdown of body fuels

• food deserts: low-income communities where many people do not own cars and live more than 1 mile away from a supermarket or large grocery store

• food forests: areas planted with fruit or nut-bearing trees and shrubs that are freely accessible to the public

Chapter 11 LOs, terms & definitions, key concepts

• cardiovascular disease (CVD): a general term describing diseases of the heart and blood vessels

• atherosclerosis: hardening of the arteries

• thrombus: a stationary clot

• embolus: a clot that travels through the circulatory system

• aneurysm: ballooning of an artery

Chapter 12 LOs, terms & definitions, key concepts

Chapter 13 LOs, terms & definitions, key concepts

Chapter 14 LOs, terms & definitions, key concepts