Exam 1 Nutrition, Health, and Wellness NR228
1. Label meaning of The amount of a product that is most commonly consumed
serving size
2. Monosaccha- glucose, fructose, galactose
rides -Have one sugar molecule
--Most fruits, vegetables and honey
3. Disaccharides sucrose, lactose, maltose
-Have 2 sugar molecules
--Sugar and milk
4. Polysaccharides Have many sugar molecules
--Rice, potatoes, corn, and wheat
5. Function of car- Provide energy
bohydrates -Liver is important organ
-Brain and CNS crave carbs as fuel but can not store them
-Protein sparing effect if carbs is sufficient for energy needs, protein wont be
sacrificed to supply energy
-Dietary fiber not fat
-Naturally occurring sweeteners (sucrose and fructose)
6. Sugar alcohols sorbitol, mannitol, xylitol
7. When reading a The first three ingredients listed will have the highest percentage
food label, how
can you know
what ingredients
make up most of
the product?
8. PKU patients
should not have
, Exam 1 Nutrition, Health, and Wellness NR228
what type of sug- Aspartame or anything containing aspartame
ar? Why? -Because their bodies cannot break down excess phenylalanine, resulting in a
buildup that causes medical problems
9. Glycemic Index Ranking of foods according to how it raises blood glucose levels compared with
a reference food
10. Glycemic load the amount of carbohydrate in a food multiplied by the glycemic index of the
carbohydrate
11. Fiber A tough complex carbohydrate that the body cannot digest
12. What are the Provides shape and rigidity to cells
functions of wa- Helps regulate body temp
ter? Acts as a lubricant
Cushions body tissue
Transports nutrients and waste products
Acts as a solvent
Provides a source of trace minerals
Participates in chemical reactions
13. Minerals for Iron, Zinc, Copper
blood health in-
clude
14. Minerals for Calcium, Phosphorus, Magnesium, and Fluoride
bone health
15. What are the Alot more eating out so more sodium, fat and calories
food trends we Simple carbs
are experiencing
in this country
16.
, Exam 1 Nutrition, Health, and Wellness NR228
Simple carbs vs Simple includes monosaccharides and disaccharides
complex carbs Complex includes polysaccharides excluding glycogen
17. digestive prob- Infants- immature GI tract may allow proteins to be absorbed without complete
lems through the digestion, can result in allergic responses
life span Lactose Intolerant- may occur once primary growth need for nutrients contained
in milk is met OR could occur in adulthood
--older adults may experience it when secretion of enzymes decreases
Mid adults- gallbladder disease and peptic ulcers
Older adults- constipation and diverticulosis
18. Minerals for en- Iodine, Chromium, Phosphorus, Sulfur, Iron and Zinc
ergy and metab-
olism
19. True or false: TRUE
Minerals are sta-
ble when cooked
20. Nephrotic syn- Glomerular membrane becomes permeable to proteins. Leaking into the urine,
drome and lacking in the blood
S/S-
21. Chronic kidney Large amounts of dilute urine In early stages, followed by oliguria and finally
disease anuria as disease progresses
-Nitrogen retention of Urea producing Axotemia
-Metabolic acidosis
-Hypertension and anemia
22. Nutrition therapy Based on the severity of the disease, presence of metabolic abnormalities, and
in kidney disease treatment modality
-Length of disease
1. Label meaning of The amount of a product that is most commonly consumed
serving size
2. Monosaccha- glucose, fructose, galactose
rides -Have one sugar molecule
--Most fruits, vegetables and honey
3. Disaccharides sucrose, lactose, maltose
-Have 2 sugar molecules
--Sugar and milk
4. Polysaccharides Have many sugar molecules
--Rice, potatoes, corn, and wheat
5. Function of car- Provide energy
bohydrates -Liver is important organ
-Brain and CNS crave carbs as fuel but can not store them
-Protein sparing effect if carbs is sufficient for energy needs, protein wont be
sacrificed to supply energy
-Dietary fiber not fat
-Naturally occurring sweeteners (sucrose and fructose)
6. Sugar alcohols sorbitol, mannitol, xylitol
7. When reading a The first three ingredients listed will have the highest percentage
food label, how
can you know
what ingredients
make up most of
the product?
8. PKU patients
should not have
, Exam 1 Nutrition, Health, and Wellness NR228
what type of sug- Aspartame or anything containing aspartame
ar? Why? -Because their bodies cannot break down excess phenylalanine, resulting in a
buildup that causes medical problems
9. Glycemic Index Ranking of foods according to how it raises blood glucose levels compared with
a reference food
10. Glycemic load the amount of carbohydrate in a food multiplied by the glycemic index of the
carbohydrate
11. Fiber A tough complex carbohydrate that the body cannot digest
12. What are the Provides shape and rigidity to cells
functions of wa- Helps regulate body temp
ter? Acts as a lubricant
Cushions body tissue
Transports nutrients and waste products
Acts as a solvent
Provides a source of trace minerals
Participates in chemical reactions
13. Minerals for Iron, Zinc, Copper
blood health in-
clude
14. Minerals for Calcium, Phosphorus, Magnesium, and Fluoride
bone health
15. What are the Alot more eating out so more sodium, fat and calories
food trends we Simple carbs
are experiencing
in this country
16.
, Exam 1 Nutrition, Health, and Wellness NR228
Simple carbs vs Simple includes monosaccharides and disaccharides
complex carbs Complex includes polysaccharides excluding glycogen
17. digestive prob- Infants- immature GI tract may allow proteins to be absorbed without complete
lems through the digestion, can result in allergic responses
life span Lactose Intolerant- may occur once primary growth need for nutrients contained
in milk is met OR could occur in adulthood
--older adults may experience it when secretion of enzymes decreases
Mid adults- gallbladder disease and peptic ulcers
Older adults- constipation and diverticulosis
18. Minerals for en- Iodine, Chromium, Phosphorus, Sulfur, Iron and Zinc
ergy and metab-
olism
19. True or false: TRUE
Minerals are sta-
ble when cooked
20. Nephrotic syn- Glomerular membrane becomes permeable to proteins. Leaking into the urine,
drome and lacking in the blood
S/S-
21. Chronic kidney Large amounts of dilute urine In early stages, followed by oliguria and finally
disease anuria as disease progresses
-Nitrogen retention of Urea producing Axotemia
-Metabolic acidosis
-Hypertension and anemia
22. Nutrition therapy Based on the severity of the disease, presence of metabolic abnormalities, and
in kidney disease treatment modality
-Length of disease
