WGU nutrition C787
Function of fluids Ans- Provide shape and rigidity to cells, regulate body temp,
lubrication, solvent, homeostasis
More function of fluids Ans- Cushion body tissues, transports nutrients and waste,
source of trace mineral, chemical reactions
hypothalamus Ans- Controls thirst
Thirst triggers Ans- Sodium and solute levels increase in blood
Sources of fluid intake Ans- solid food and fluids, even coffee and energy drinks, though
they are not necessarily healthy. Still of form of fluid intake.
6 classes of nutrients Ans- carbs, proteins, fat/lipids, vitamins, minerals, water
Tolerable upper intake level Ans- the highest level of daily consumption that current
data has shown to cause no side effects in humans; ensures people do not take harmful
amounts (usually d/t supplements)
My plate Ans- half fruit and veggies (more veggies); half protein and grains (more
grains); dairy on the side
sources of up-to-date nutrtion Ans- CDC, National institute of health
Social triggers for eating Ans- learned and environmental e.g social gatherings
how pepsin is activated Ans- pepsinogen secreted by stomach mucosa, activated by
HCl in stomach
Pancreatic proteases Ans- Active in small intestine. Amino acid absorption and final
breakdown into smallest components.
2 trigger foods for GERD Ans- coffee and tomato
typical manifestation of GERD Ans- chest or back pain when lying down after meal
Safe food for celiac disease Ans- Rice; no wheat, rye, or barley.
Macronutrients Ans- Carbs, fats, proteins
Monosaccharides Ans- glucose, fructose, galactose
, Starch Ans- 2 or more glucose monomers chained together in plants
Glycogen Ans- 2 or more glucose monomers chained together in animals
Glucagon Ans- hormone secreted by pancreas that causes the liver to convert stored
glycogen into glucose when blood glucose falls too low.
sucrose Ans- glucose + fructose
lactose Ans- glucose + galactose
maltose Ans- glucose + glucose
AMDR for carbs, proteins, and fats Ans- half of daily calories should be from carbs, 10-
35 % from protein, 20-35% from fat.
fiber recommendation Ans- 14 g per 1000 kcal daily
whole grain intake Ans- half of all grain products should be whole grain
complex carbs Ans- long polysaccharides
Added sugars Ans- 25% or less total daily kcals should come from this
Trans fats Ans- found in partially hydrogenated oils, unsaturated. Mimic saturated and
are usually solid at room temperature
Saturated fats Ans- Fully hydrogenated. Long chains, stack well, solid at room
temperature
Fat Ans- important concentrated source of energy, supports cell growth, maintenance
and repair, insulator to maintain constant body temperature.
Ideal heart health Ans- diet low in trans and saturated fat
Cholesterol Ans- building blocks of steroid hormones
Fatty fish Ans- high in omega-3 fatty acids EPA and DHA
Plant sources e.g. flax Ans- high in omega-3 fatty acid ALA
olive oil Ans- high in monounsaturated fat
seeds and nut oils Ans- high in polyunsaturated fats
Function of fluids Ans- Provide shape and rigidity to cells, regulate body temp,
lubrication, solvent, homeostasis
More function of fluids Ans- Cushion body tissues, transports nutrients and waste,
source of trace mineral, chemical reactions
hypothalamus Ans- Controls thirst
Thirst triggers Ans- Sodium and solute levels increase in blood
Sources of fluid intake Ans- solid food and fluids, even coffee and energy drinks, though
they are not necessarily healthy. Still of form of fluid intake.
6 classes of nutrients Ans- carbs, proteins, fat/lipids, vitamins, minerals, water
Tolerable upper intake level Ans- the highest level of daily consumption that current
data has shown to cause no side effects in humans; ensures people do not take harmful
amounts (usually d/t supplements)
My plate Ans- half fruit and veggies (more veggies); half protein and grains (more
grains); dairy on the side
sources of up-to-date nutrtion Ans- CDC, National institute of health
Social triggers for eating Ans- learned and environmental e.g social gatherings
how pepsin is activated Ans- pepsinogen secreted by stomach mucosa, activated by
HCl in stomach
Pancreatic proteases Ans- Active in small intestine. Amino acid absorption and final
breakdown into smallest components.
2 trigger foods for GERD Ans- coffee and tomato
typical manifestation of GERD Ans- chest or back pain when lying down after meal
Safe food for celiac disease Ans- Rice; no wheat, rye, or barley.
Macronutrients Ans- Carbs, fats, proteins
Monosaccharides Ans- glucose, fructose, galactose
, Starch Ans- 2 or more glucose monomers chained together in plants
Glycogen Ans- 2 or more glucose monomers chained together in animals
Glucagon Ans- hormone secreted by pancreas that causes the liver to convert stored
glycogen into glucose when blood glucose falls too low.
sucrose Ans- glucose + fructose
lactose Ans- glucose + galactose
maltose Ans- glucose + glucose
AMDR for carbs, proteins, and fats Ans- half of daily calories should be from carbs, 10-
35 % from protein, 20-35% from fat.
fiber recommendation Ans- 14 g per 1000 kcal daily
whole grain intake Ans- half of all grain products should be whole grain
complex carbs Ans- long polysaccharides
Added sugars Ans- 25% or less total daily kcals should come from this
Trans fats Ans- found in partially hydrogenated oils, unsaturated. Mimic saturated and
are usually solid at room temperature
Saturated fats Ans- Fully hydrogenated. Long chains, stack well, solid at room
temperature
Fat Ans- important concentrated source of energy, supports cell growth, maintenance
and repair, insulator to maintain constant body temperature.
Ideal heart health Ans- diet low in trans and saturated fat
Cholesterol Ans- building blocks of steroid hormones
Fatty fish Ans- high in omega-3 fatty acids EPA and DHA
Plant sources e.g. flax Ans- high in omega-3 fatty acid ALA
olive oil Ans- high in monounsaturated fat
seeds and nut oils Ans- high in polyunsaturated fats
