Final Exam Review 1. Definitions of RDA, AI, and ULa. RDA- Recommended Dietary Allowances; 97-98% population group, prevent deficiency and chronic diseaseb. AIs- Adequate Intakes; insufficient data for an EAR or RDA; ideally meets more than an RDAc. UL- Tolerable Upper Intake Levels; maximum daily intake, based on nutrient intake from all sources2. 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 FDA3. The basic characteristics of the DRIsa. A comprehensive set of nutrient reference values for healthy populations that can be used to assessing and planning dietsb. Established by American and Canadian Scientistsc. They reflect the current state of scientific knowledge with respect to nutrient requirements4. Definition of food insecuritya. 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 susceptibility5. Main use of genetically modified foods in the USa. **Pest and weed controlb. Disease prevention in plantsc. Recombinant bovine growth hormone 6. What the most common nutrient deficiencies are world wide a. Vitamin A, iron, and iodine7. Factors that impact nutrient content of food a. Farming conditionsb. Maturity and ripeness of plantsc. Food processingd. Shipping conditionse. Storage timef. Cooking processes8. Where the majority of digestion occurs within the GI tract a. Small intestine9. Know function of portal vein a. transports nutrients from the small intestine and delivers them to the liver10. Define peristalsis and segmentation a. Peristalsis- contractions; wave like, pushes food forward, then another wave comes throughb. Segmentation- back a forth movement; food mixes together as it goes through digestion11. Where most digestive enzymes are produced and where they are secreteda. 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 glucoseb. Sucrose: glucose and fructosec. Lactose: galactose and glucose13. Functions of fat in the 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 CARBOHYDRATESb. In the body: a cell membrane component (phospholipid bilayer) and an emulsifier (taking lipids/fats and dispersing them into tiny droplets)14. Functions of carbohydrates in diet and in the bodya. 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), sweetenerb. 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 becausethey 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 somethingi. Example: Steric acid 18:0ii. 18 carbons, no unsaturated bondsiii. Carboxyl and methyl endsiv.  promotes heart disease b. Monounsaturated (MUFA)- Binds to 2 H, C=C bondi. Example: Oleic acid 18:1ii. 1 unsaturated bondiii.  Heart health promotingc. Polyunsaturated (PUFA)-Polyunsaturated fatty acid (PUFA)i. Linoleic acid 18:21; Linolenic acid 18:3; Arachidonic acid 20:4ii.  moderate amount is acceptable, doesn’t hurt too much, but doesn’t help too much16. Definition of gluconeogenesis a. Making glucose from non-glucose substratesi. Primarily from non-glucoseii. Small amount from glycerol (triglyceride); and pyruvate and lactateiii. Maintains blood glucose during sleep, fasting, illness, and exercise iv. Begins in mitochondria, then moves to cytosolv. 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 i. Saturated- solid formii. Unsaturated- based on double bonds (monounsaturated- one double bond)iii. Liquid form- when there are so many bonds they don’t stack up and become liquid in nature c. Shapei. 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 acidsi. Not sufficient for growth and healthii. Considered a “low quality” proteiniii. Often found in plant productsb. Complete protein: contains sufficient amounts of all 9 essential amino acidsi. Derived from animal and soy proteinii. Considered a “high quality” proteiniii. Animal productsc. Complementary Proteins: two or more foods that together supply all 9 essential amino acids for a complete protein 19. Definition of hydrogenation a. Adding hydrogen to make an unsaturated fat more saturated- yields a trans fattyacid (corn oil margarine)20. RDA for proteina. 0.8 gm/kg of healthy body weight (divide lbs by 2.2 to get kg)b. Recovery states- .8-.2 g/kg body weightc. 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 blood22. What is chemically unique about protein in comparison to other 2 macronutrientsa. Contains nitrogen ; Has an R group that distinguishes it 23. Identify the components of total energy expenditurea. Basal metabolic rate (BMR)i. Minimum amount of energy to sustain life in a