Nutrition - Exam 1 Review
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- List the six classes of nutrients.
- Carbohydrates, lipids, proteins, vitamins, minerals, and water
- What is meant by "essential" when speaking of the nutrients?
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Essential chemicals that are:
needed in the diet that can't be made in body or not enough
lack leads to deficiency and return cures it - Which nutrients yield energy and how much energy do each yield?
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Carbs - 4kcal/g
Lipids - 9kcal/g
Proteins - 4 kcal/g
Alcohol - 7 kcal/g (not nutrient) - How is the energy content of food measured?
- Kilocalories, identical used to calorie value on food label,
- List types of studies used in nutrition science research. How are they different?
- epidemiological, animal, cell culture, human studies (case control and clinical)
- What is a placebo? How is it used in research studies?
- an imitiation treatment
- What is the placebo effect?
- a physical or emotional change that is not due to properties of an administered substance. The cahnge reflects participants expectantations
- Which carbs are simple and which are complex?
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Simple: Sugars
Complex: Starches and Fiber - Name the 3 monosaccharides and the 3 disacchariedes, along with their components?
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Monosaccharides: glucose, galactose, fructose
Disaccharides: sucrose(glucose and fructose), lactose (galactose and glucose), maltose (glucose and glucose) - In which food are sugars found?
- Plants
- Describe the stucture of a monosaccharide.
- 6 carbon ring structure
- What happens in a condensation reaction? In a hydrolysis reaction?
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Condensation: Joins two compounds and releases water
Hydrolysis: Separates compounds using water (ex:digestive enzymes) - What are food sources of glucose?
- Fruits, honey, veggies
- What are food sources of fructose?
- Fruits, honey, corn syrup
- What are food sources of galactose?
- Park of lactose in milk
- Desribe the structure of oligosaccharides and polysaccharides.
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Oligosacchardies: Short chain of glucose molecules (3 to 10)
Polysaccharides: Longs chains of glucose molecules (can be branched or straight) - Name the important oligosaccharides and polysaccharides in nutrition.
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Oligosaccharides: raffinose (1 galactose, glucose, fructose) and stachynose (2 gal. 1 glu. and 1 fru).
Polysaccharides: Starch, Glycogen, Fiber - How are starch and glycogen similar and how do they differ?
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Starch: Major plant storage, amylose and amylopectin
Glycogen: Major animal storage, more branched than amylopectin, in muscles and liver. Little to none in body. - How do the fibers differ from the other polysaccharides?
- It's nondigestible. Although they resemble polysaccharides, they are not digested in GI tract.
- What foods provide starches and fiber?
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Starches: Found in grains, vegetables, and legumes
Fiber: All types of plant food: fruits, vegetables, legumes, and whole grains - Are raffinose and stachyrose more like starch or fiber and explain?
- They cannot be broken down, just like fiber. On the other hand, starch can be broken down.
- List and describe the various types of fiber. Be able to name foods rich in each type.
- READ THIS LATER.
- What are the possible used of glucose in the body?
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Used for energy
Sparing body protein
Preventing ketosis
Storing Glucose as Glycogen - How does carbohydrate affect the body's use of protein and fat? What is ketosis?
- Fat breakdown is not completed, ketosis develops. IT's an excess of ketone bodies in the body which leads to water loss through urine.
- How does the body maintain a normal blood glucose concentration and what happens at the extremes?
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High Blood Sugar: Diabetes-body does not produce enough or does not properly use insulin
LBS: Hypoglycemia-excess insulin, can lead to death - What hormones are involed in normal BG concentration and what are their actions.
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Insulin: From pancreas and stimulates cells to take up glucose
Glcagon: Stimulates liver to break glycogen to glucose to raise bood glucose. - Name 2 major types of diabeties. What are the differnces.
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Type 1: No insulin produced, young adults, weight loss, develop suddenly
Type 2: Resistance to insulin, noninsulin dependent, weight gain, develop gradually - What are risk factors for type 2 diabeties.
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Genetics
Environmental triggers
Viruses or infectious agents
Early diet (a Western lifestyle)
HIgh sugar and high carbs does not cause it - Describe diet and lifestyle factors that may reduce diabeties and how its used to treat the disease.
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Controlled diet (and regular exercise)
Wiehgt control
Low fat
Moderate protein
Consistent intake of carbs - Describe dietary strategies for increasing intake of complex carbohydrates and fiber while reducing intake of added sugars.
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Eat healthy, choose high fiber (but do it gradually), drink plenty of fluids, get fiber from food
Use less nutritive sugars, limi soft drinks, and use sugar subs - RDA for adults
- 130g/day
- AI for fiber (adult)
- 25 to 38 g/day (women-men)
- AMDR for carbs (%of energy intake) and added sugars (% of energy intake)
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AMDR for carbs:225 to 325 or (45 to 65%)
AMDR for sugars: no more than 25% -
DV for total carbs
DV for fiber -
DV Carb: 300 gram
DV Fiber: 25g