Foundations of Nutrition - Final Exam

• energy-yielding nutrients

• carbohydrates, proteins, and fats

• non-energy-yielding nutrients

• vitamins, minerals, and water

• contain carbon-carbon or carbon-hydrogen bonds (living)

• carbohydrates, proteins, fats, and vitamins

• do not contain carbon or pertain to living things

  • minerals and water

• 4, 4, 9

• Estimated Average Requirements

• Recommended Dietary Allowances (RDA)

• Adequate Intake (AI)

  • Tolerable Upper Intake Levels

• the amount that appears sufficient to maintain a specific body function in HALF of the population

• average daily amount of nutrients considered adequate to meet the nutrient needs of nearly ALL healthy people

• reflects the average amount of nutrients that a group of healthy people consume

• the maximum amount of a nutrient that appears SAFE for most healthy people

• 10-35%

• 20-35%

• 45-65%

• nutrients a person must obtain from food because the body cannot make them for itself in sufficient quantity to meet physiological needs

• 40 known

• a measure of the nutrients a food provides relative to the energy it provides

• the process by which food is broken down into absorbable units

• the amount of food swallowed at one time

• a semiliquid mass that the stomachs secretions forms, which then is released through the pyloric sphincter into the small intestine

• mouth, esophagus, stomach, duodenum, jejunum, colon, anus

• goblet cells that secrete mucus and coats/protects the stomach cells

• neutralizes the acidic chyme that arrives from the stomach

• small intestine

• a chemical reaction in which a major reactant is split into two products

• process by which disaccharides are split into two units, each yielding one monosaccharide

• simple sugars

  • glucose, fructose, galactose

• mildly sweet

• “blood sugar”

• serves as an essential energy source for ALL of the body’s activities

• one of the two sugars in every disaccharide

  • unit from which polysaccharides are made exclusively

• intensely sweet

• “fruit sugar”

• occurs naturally in fruits and honey, but is also present in products such as soft drinks, ready-to-eat cereals, and desserts that have been sweetened with HFCS

• barely sweet

• precipitant to “milk sugar” → binds with glucose to form lactose, which is the sugar in milk

• sugars composed of pairs of monosaccharides

• glucose + glucose

• produced whenever the polysaccharide, starch, breaks down

• glucose + fructose

• table sugar; brown, white, and powdered sugar available at the grocery store

• glucose + galactose

• milk sugar

• the process by which two monosaccharides are linked together forming one disaccharide

• structural part of plants

• found in plant-derived foods: vegetables, fruits, grains, and legumes

  • not digested by human digestive enzymes, although some are digested by GI bacteria

• lipids composed of three fatty acids attached to one glycerol

  • chief form of fat in the diet and storage form of fat in the body

  • usually consist of more than one type of fatty acids

• only in animal sources: meat, fish, eggs, poultry, and dairy products

• produce trans-fatty acids

• similar to saturated fats

  • may be linked to heart disease

• 0.8 grams per kilogram of body weight per day

  • increases in children, pregnant women, and those with illness or injury

• protein synthesis should balance with degradation, and protein intake from food should balance with nitrogen excretion in the urine, feces, and sweat

• nitrogen intake equals nitrogen output

• nitrogen intake is greater than nitrogen output

• growing infants, children, pregnant women, and people recovering from protein deficiency or illness (since they need more protein everyday)

• nitrogen intake is less than nitrogen output

• malnourishment, burns, injuries, infections, fever

  • the body loses nitrogen stores as it breaks down muscle and other body proteins for energy

• chronic PEM (protein-energy malnutrition)

• inadequate energy and protein

• muscles, including the heart, weaken

• impairs brain development

• reduced synthesis of key hormones slows metabolism and lowers body temperature

• growth ceases

• enzymes are in short supply and the GI tract lining deteriorates; the child can no longer digest or absorb the little amounts of food that are eaten

• acute PEM (protein-energy malnutrition)

• typically occurs when breastfeeding ends, and children are switched to diluted cereal drinks

• usually a result of protein deficiency, or may be precipitated by an illness

• proteins and hormones that regulate fluid balance diminish, and edema results

• lack of protein carriers that transport fat out of the liver causes the belly to bulge with fatty liver

• child’s hair loses color

• inadequate protein synthesis leaves the skin patchy and scaly, often with sores that fail to heal

• lack of proteins to carry iron results in unbound iron, which contributes to illnesses and deaths by promoting bacterial growth and free-radical damage

• growth and maintenance: form integral parts of most body structures, such as skin, tendons, membranes, muscle, organs, and bones; support the growth and repair of body tissues

• enzymes: facilitate chemical reactions

• hormones: some are proteins that regulate body processes (chemical messengers)

• fluid balance: helps to maintain the volume and composition of body fluids; inadequate amounts causes edema (swelling)

• acid-base balance: act as buffers in order to maintain acid-base balance

• transportation: transports substances, such as lipids, vitamins, minerals, and oxygen around the body

• antibodies: inactivate foreign invaders, thus protecting the body against disease

• energy: provide some fuel for the body’s energy needs

• the sum total of all chemical reactions that go on in living cells

• with oxygen

• without oxygen

• only glucose can be used this way

• provides a rapid, yet limited, form of energy

• the body’s generation of heat

• can be measured to determine the amount of energy (kcals) expended

• 50-65%

• 10%

• 1/2 to 2 pounds per week

• the feeling of fullness that occurs after a meal and inhibits eating until the next meal

• Men: greater than 0.9

• Women: greater than 0.8

• Men: greater than 40 inches

• Women: greater than 35 inches

• increases most rapidly during the growing years of life (gestational, childhood, and puberty)

• expand as they fill with fat droplets

• may divide

1200

• a neural tube defect that means the absence of a brain

• incomplete closure of the spinal cord

• previous pregnancy affected by neural tube defect

• maternal diabetes

• maternal use of antiseizure medications

• maternal obesity

• exposure to high temperatures during early stages of pregnancy (prolonged fever or hot tube use)

• race/ethnicity (more common among whites and hispanics)

  • low socioeconomic status

• 400 micrograms/d

• 600 micrograms/d

• 3.5 pounds during first trimester and then 1 pound per week thereafter

• 0 kcals/day extra

• 340 kcals/day extra

• 450 kcals/day extra

• putting your child to bed with a bottle

• 4-6 months

• iron-fortified cereal with breast milk, formula, or water

• pureed vegetables and fruits

• to make sure the child tolerates it