NR 228-Nutrition Exam 1 2022/2023 with complete solution.

Food preference Those foods we choose to eat when all foods are available at the same time and in the same quantity. Determined by genetic and environmental effects. Food choice This concerns the specific foods that are convenient to choose when we are actually ready to eat; rarely are all our preferred foods available at the same time to satisfy our preferences. These are restricted by convenience. 00:42 01:36 Food liking Considers what food we really like to eat. We may want to eat foods that enhance our health, but we like to eat chocolate cake. What affects someone's food preference? 1. Genetic Determinants (ex. liking for salts or sweets) 2. Environmental influences 3. Media influences Hunger The inability to access enough food to feel nourished and satisfied. Variety One of the four themes of MyPlate recommendations. This involves eating food from all food groups and subgroups. Proportionality One of the four themes of MyPlate recommendations. It involves eating more of some foods (fruits, vegetables, whole grains, fat-free or low-fat milk products) and less of others (foods high in saturated or trans fats, added sugars, cholesterol salt, and alcohol). Moderation One of the four themes of MyPlate recommendations. Choose types of foods that limit intake of saturated or trans fats, added sugars, cholesterol, salt, and alcohol. Activity One of the four themes of MyPlate recommendations. Be physically active every day. Syndrome X Also known as "metabolic syndrome" is a group of heart disease risk factors including abdominal obesity, glucose intolerance, high blood pressure, and abnormal blood lipid levels Healing foods pyramid The ___________ ________ __________ emphasizes foods with restorative benefits and/or essential nutrients in natural forms. The core of dietary intake is primarily plant-based foods, with small amounts of animal foods. the "healing" aspect of this also applies to the production of the food supply. Experimental study Type of research. Consists of an experimental group receiving treatment (or dietary change) and a control group receiving no treatment (no dietary change); differences, if any, are then noted. called clinical or laboratory study. Case study Type of research. analyzes an individual case of a disease or health difference to determine how factors may influence health; a naturalistic study because no manipulation of dietary intake or behavior occurs. Epidemiologic study Type of research. Studies populations; tracks the occurrence of health or disease processes among populations; may use historical data, surveys, and/or medical records to determine possible factors influencing the health of a group of people. Irradiation A procedure by which food is exposed to radiation that destroys microorganisms, insect growth, and parasites that could spoil food or cause illness. This food preservation technology results in an increase of international and domestic food trade. These foods may have a longer shelf life Glycogen Carbohydrate energy stored in the liver and in the muscles. Glycogenolysis Process when glycogen stored in the liver and muscle tissue is converted back to glucose. Gluconeogenesis The process of producing glucose from fat. Ketone bodies Created when fatty acids are broken down for energy when sufficient carbohydrates are unavailable. Insulin A hormone produced by the beta cells of the islets of Langerhans, lowers blood glucose levels by enhancing the conversion of excess glucose to glycogen through glycogenesis or to fat stored in adipose tissue. It also eases the absorption of glucose into the cells so the use of glucose as energy is increased. Glucagon This stimulates conversion of liver glycogen to glucose, assisting the regulation of glucose levels during the night. Nutrients substances in foods required by the body for energy, growth, maintenance, and repair. Some are essential. Disease Prevention the process of reducing risks and alleviating disease to promote, preserve, and restore health and minimize suffering and distress Primary Prevention methods to avoid occurrence of disease (ex. Low fat, high fiber diet) Secondary Prevention -focuses on early identification of individuals or communities experiencing illness, providing treatment, and conducting activities that are geared to prevent worsening health status (ex. screenings, low sodium diet when just diagnosed with HTN) Tertiary Prevention Prevention of complications in individuals with disease/injury (ex. rehab) Functions of essential nutrients in the body provide energy regulate body processes aid in growth and repair of body tissues Dietary Standards Dietary standards provide a bridge between knowledge of essential nutrients and food consumption. They also provide a guide of adequate nutrient intake levels against which to compare the nutrient values of foods consumed. Dietary Reference Intakes (DRI) Guidelines that show the amounts of nutrients that are needed every day DRIs combine the classic concerns of deficiency diseases that were the original focus of nutrient recommendations with the contemporary interest to reduce the risk of chronic diet-related diseases such as coronary artery disease, cancer, and osteoporosis 6 nutrient categories carbs protein lipids vitamins minerals water factors of food selection food liking food preference food choice MyPlate internet-based interactive tool providing recommendation based on age, sex, activity 4 themes of MyPlate Variety Proportionality Moderation Activity Exchange Lists first developed for use by people with diabetes. Encourage a variety and help to control consumption of kcal and grams of carbs, protein, and fats. 4 processes of digestion ingestion digestion absorption elimination Site of almost all absorption small intestine Bile secreted by the liver and stored in the gallbladder, it is released to emulsify fats, aiding in digestion of lipids Passive diffusion moves from area of greater pressure to area of lower pressure Facilitated diffusion despite positive pressure, molecules may be unable to pass through membrane pores unless AIDED Active transport requires energy for transport - when fluid pressures work against the passage of nutrients Lymphatic system receives large lipids and fat soluble vitamins- the nutrients travelingin the lymph system are deposited into the bloodstream near the heart, all nutrients then circulate in the body. Lactose intolerance body does not produce LACTASE- which breaks down lactose Waste products excreted through... lungs kidneys large intestine catabolism breakdown of food components into smaller particles which causes the release of energy as heat and chemical energy anabolism process of synthesis from which substances are formed, such as new bone or muscle tissue- both processes happen in cells at the same time DRI for carbs 130 g/day 45-65% of kcal intake per day Monosaccharides Glucose Fructose Galactose Disaccharides Sucrose Lactose Maltose Polysaccharides Starches Fiber protein-sparing effect if enough carbohydrate is provided to meet the energy needs of the body, protein can be spared or saved to use for specific protein functions liver does what with carbs? the liver removes fructose and galactose and converts them to glucose - this is used immediately for energy or for glycogen formation glycogen carb energy stored in liver example fructose fruit example galactose milk example sucrose table sugar example maltose beer glycemic index The relative ability of a food to raise blood sugar. Related to the ease with which a food is digested and absorbed. High simple sugars = high glycemic load aims to predict the glycemic index of mixed food items xylitol sugar alcohol that can prevent tooth decay (but can cause gas, diarrhea, and can ferment in the small intestine) PKU people cannot eat what "sweetener" these people cannot consume aspartame/phenylalanine benefits of consuming artificial sweeteners sweet taste with fewer kcal recommended fiber intake per day 25-38 g/day when are nutrients lost when unrefined whole grains are refined hard water contains what minerals Ca+ and Mg+ Adequate Intake recommendations for water Men- 13 cups/day Women- 9 cups/day intracellular fluids fluids that exist within the cell interstitial fluids fluids located between cells obligatory water excretion atleast 500mL (1 pint) must be performed daily, regardless of the amount ingested, to clear the body of wastes primary extracellular electrolytes Na+ Cl- Recommended intake for potassium 4700 mg/day maintains fluid within cells, normal functioning of nerves and muscles, including heart Recommended intake for Chloride 2300 mg/day assists in maintaing fluid balance inside and outside of cell, component of hydrochloric acid, gastric juice produced by stomach How are blood glucose levels regulated and balanced? by hormones fiber does not provide energy; it is not digestible by humans good health benefits, helps the GI function more efficiently and provides bulk to stool best carbohydrate food energy sources grains legumes starchy root vegetables (potatoes) best dietary fiber sources fruits vegetables whole-grain products functions of WATER in the body structural component of the body temperature regulator lubricant fluid cushion transportation vehicle source of trace minerals medium/participant in biocemical reactions best source of water fluids roles of MINERALS in the body structural rigidity strength to teeth and skeleton muscle contraction/release nerve function maintain proper acid/base balance required for blood clotting/healing 1 pound of weight loss = ________ water lost 2 cups what happens to protein since the body cannot store extra protein? broken down and used as energy OR stored as fat aerobic energy pathway functions with oxygen anaerobic energy pathway functions without oxygen what is the only "fuel" that can be used anaerobically without oxygen to produce ATP? carbohydrates in the form of GLUCOSE daily energy requirement depends on 3 major components basal metabolism physical activity thermic effect of food (TEF) thermic effect of food the body's speeded-up metabolism in response to having eaten a meal; aka diet-induced thermogenesis healthy weight a weight at which a person can physically move comfortably, maintain without undue restriction of food intake or without excessive exercise, and live without experiencing any weight related associative disorders ways to measure body fat composition densitometry bioelectric impedence analysis set point the weight that the body regulates as its most natural weight 6 components of health physical intellectual emotional social spiritual environmental community nutrition a reflection of the nutritional health of the individuals within a community GI tract organs mouth esophagus small intestine large intestine mechanical digestion chewing, peristalsis, segmentation, and the action of the sphincter muscles, which regulate the movement of foodstuff through organ to the next chemical digestion the actual breakdown of substances resulting from the production and/or storage of the gastric and digestive secretions where do nutrients go once they are absorbed? they are transported through the blood circulatory system or the lymphatic system becoming available to all cells what happens once the nutrients meet the cells? metabolism may occur at once. metabolism allows the nutrients to fulfill many cell functions major minerals needed in what amounts 100mg or greater