1 Definitions of RDA AI and UL Final Exam Review a RDA Recommended Dietary Allowances 97 98 population group prevent deficiency and chronic disease b AIs Adequate Intakes insufficient data for an EAR or RDA ideally meets more c UL Tolerable Upper Intake Levels maximum daily intake based on nutrient than an RDA intake from all sources 2 What is required on a food label and who regulates it a A statement of identity net contents of the package ingredients list manufacturers name and address nutrition information fat cholesterol sodium carbs protein some vitamins and minerals b Regulated by FDA 3 The basic characteristics of the DRIs a A comprehensive set of nutrient reference values for healthy populations that can be used to assessing and planning diets b Established by American and Canadian Scientists c They reflect the current state of scientific knowledge with respect to nutrient requirements 4 Definition of food insecurity a 1 8 people don t know when or how you re going to eat get food b Causes physical and mental activity decline slow growth muscle and fat wasting immune system weakness death disease susceptibility 5 Main use of genetically modified foods in the US a Pest and weed control b Disease prevention in plants c Recombinant bovine growth hormone 6 What the most common nutrient deficiencies are world wide a Vitamin A iron and iodine 7 Factors that impact nutrient content of food a Farming conditions b Maturity and ripeness of plants c Food processing d Shipping conditions e Storage time f Cooking processes 8 Where the majority of digestion occurs within the GI tract a Small intestine 9 Know function of portal vein a transports nutrients from the small intestine and delivers them to the liver 10 Define peristalsis and segmentation a Peristalsis contractions wave like pushes food forward then another wave b Segmentation back a forth movement food mixes together as it goes through comes through digestion 11 Where most digestive enzymes are produced and where they are secreted a Most are synthesized in pancreas and small intestine b Secreted in mouth stomach small intestine and pancreas 12 Components of each disaccharide and their specific enzymes a Maltose glucose and glucose b Sucrose glucose and fructose c Lactose galactose and glucose 13 Functions of fat in the diet and in the body 14 Functions of carbohydrates in diet and in the body a Diet concentrated source of energy insulate and protect the body aid fat soluble vitamin absorption and transport source of essential fatty acids palatability flavor and mouth feel satiety sense of being full fats slows down rate of digestion in stomach FAT linger longer than PROTEIN and PROTEIN lingers longer than CARBOHYDRATES In the body a cell membrane component phospholipid bilayer and an emulsifier taking lipids fats and dispersing them into tiny droplets b a b In the body Digestible ones provide energy protein sparing body does not utilize gluconeogenesis doesn t have to tap into our protein tissues prevent ketosis incomplete breakdown of fatty acids sweetener In the body Indigestible ones promotes bowel health prevent diverticula and diverticulosis muscle weakened and develops a pouch where waste can gather reducing obesity risk makes you feel full longer enhancing blood glucose control reducing cholesterol absorption c Diet predominant component of our diet should be from carbohydrates because they are a major source of fuel 4 kcal gram 15 Distinguish between mono un poly un and saturated fatty acids a Saturated Fatty Acid All 4 carbon binding sites are bound to something i Example Steric acid 18 0 ii 18 carbons no unsaturated bonds iii Carboxyl and methyl ends iv promotes heart disease i Example Oleic acid 18 1 ii 1 unsaturated bond iii Heart health promoting b Monounsaturated MUFA Binds to 2 H C C bond c Polyunsaturated PUFA Polyunsaturated fatty acid PUFA i Linoleic acid 18 21 Linolenic acid 18 3 Arachidonic acid 20 4 ii moderate amount is acceptable doesn t hurt too much but doesn t help too much 16 Definition of gluconeogenesis a Making glucose from non glucose substrates i Primarily from non glucose ii Small amount from glycerol triglyceride and pyruvate and lactate iii Maintains blood glucose during sleep fasting illness and exercise iv Begins in mitochondria then moves to cytosol v 18 20 amino acids are gluconeogenic vi Amino acids derived from protein usually provide the carbons for this glucose 17 Identify different ways we classify fatty acids a By carbon chain length i Long 12 or more medium 6 10 short less than 6 b Saturation bond i Saturated solid form ii Unsaturated based on double bonds monounsaturated one double iii Liquid form when there are so many bonds they don t stack up and become liquid in nature c Shape i Cis fatty acid or bent fatty acid hydrogens attached to the double bond carbons on the same side of the carbon chain ii Trans fatty acid straight carbon chain the hydrogens attached to the double bonded carbons zigzag back and forth across the carbon chain 18 Difference between incomplete complete and complementary foods a Incomplete protein does not contain all essential amino acids b Complete protein contains sufficient amounts of all 9 essential amino acids i Not sufficient for growth and health ii Considered a low quality protein iii Often found in plant products i Derived from animal and soy protein ii Considered a high quality protein iii Animal products c Complementary Proteins two or more foods that together supply all 9 essential amino acids for a complete protein a Adding hydrogen to make an unsaturated fat more saturated yields a trans fatty 19 Definition of hydrogenation acid corn oil margarine 20 RDA for protein a 0 8 gm kg of healthy body weight divide lbs by 2 2 to get kg b Recovery states 8 2 g kg body weight c Endurance or strength athletes 8 1 7 g kg body weight 21 What is considered normal blood glucose range of numbers a 70 100 mg deciliter of blood 22 What is chemically unique about protein in comparison to other 2 macronutrients a Contains nitrogen Has an R group that distinguishes it 23 Identify the components of total energy expenditure a Basal metabolic rate BMR i Minimum amount of energy to sustain life in a fasting state ii Amount of energy it takes to keep you alive right after you wake up in the morning b Physical activity c Thermic effect of food i Varies among individuals getting out of bed brushing teeth i Energy used to digest absorb and metabolize food nutrients ii