Study Guide for Final Exam (Test 4)Chapter 11. What is nutrition? Why is it important?Nutrition: The science that studies foodHow food nourishes the body and influences health, deals with foods and nourishment2. Explain the different types of nutrientsa. organic vs. inorganicOrganic: Contain carbon (Carbohydrates, lipids, proteins, vitamins)Inorganic: Do NOT contain carbon (minerals, water)b. macronutrient vs. micronutrientMacronutrients: Required in large amounts, provide energy for our bodies, Carbohydrates, lipids and proteinsMicronutrients: Vitamins and MineralsVitamins: Building and maintaining healthy bones and tissues, immune support, healthy vision, do NOT supply energy, helps utilize energy from macronutrientsMinerals: Regulate fluid and energy production, bone and blood health, remove harmful Metabolic by-products, can’t be broken down further (simplest form)Major: {Need >100mg/day & Present in body > 5g} Calcium, Phosphorus, Sodium, Potassium, Chloride, Magnesium, SulfurTrace: {Need <100mg/day & Present in body < 5g}Iron, Zinc, Copper, Manganese, Fluoride, Chromium, Molybdenum, Selenium, Iodine c. fat soluble vs. water soluble vitaminsFat Soluble: {A,D,E,K} Stored in the body, Toxicity can occur from excess intake which accumulate in the bodyWater Soluble: {C, B-Vitamins} Not stored in body, excess excreted in urine, toxicity can occur byvitamin supplementationd. energy yielding nutrients ‒ kcal/g for each.Carbs: 4 kcal/gFat: 9 kcal/gProtein: 4 kcal/gAlcohol: 7 kcal/g3. DRI’s apply to which population of people? Explain the components of the DRI (EAR, RDA, AI, UL, EER, AMDR).EAR- Estimated Average Requirement- 50% of health populationRDA- Recommended Daily Allowance- 98% of healthy populationAI- Adequate Intake- Average daily amount of a nutrient that healthy people consumeUL- Tolerable Upper Intake Level- Maximum daily amount that is considered healthy EER- Estimated Energy Requirement- Average daily energy intake to maintain good healthAMDR- Acceptable Macronutrient Distribution Range- Range of intakes that provide adequate energyCarbs- 45-65%Fat- 20-35%Protein-10-35%Chapter 21. What are the useful tools for designing a healthful diet?Adequate…Moderate…Balanced…VariedFood Labels…2010 Dietary Guidelines for Americans…MyPlate2. Define nutrient density.A ratio of nutrient content to the total energy content3. What are the recommendations of the Dietary Guidelines for Americans and MyPlate?a.) Balance calories to maintain weightb.) Consume more healthful foods and nutrientsc.) Consume fewer foods “of concern”d.) Follow healthy eating patterns4. What is a chronic disease?Human health condition or disease that is persistent or otherwise long-lasting in its effectsChapter 131. How to evaluate if a person’s body weight is healthful?a.) Determining BMI (Body Mass Index)b.) Asses the pattern of fat distributionc.) Measure body composition2. What are the components of energy expenditure?Three Parts:1. Basal Metabolic Rate- 60-75%2. Thermic Effect of Food- 5-10%3. Energy cost of physical activity- 15-35%Chapter 13.51. Know the different eating disorders.Anorexia Nervosa- Refusal to eatBulimia Nervosa- Binge eating and purgingNight-Eating Syndrome- Pretty self-explanatoryFemale Athlete Triad- Low energy availability, Amenorrhea, osteoporosisChapter 4.5, 7‒alcohol1. What are the problems associated with alcohol abuse?Reduced Brain Function, Alcohol poisoning, 2. What are the steps in alcohol oxidation? What does ADH (alcohol dehydrogenase) do?First Pass Metabolism- Small amount of alcohol is oxidized in the stomach before getting absorbed in the blood stream, Oxidized in the liverADH- breaks down alcohol compounds for metabolism into ALDH3. Define moderate alcohol consumption≤ 1 drink per day for females≤ 2 drinks per day for males4. Define Metabolic Tolerance, Functional ToleranceMT- Liver becomes more efficient at breaking down alcohol, BAC rises slowerFT- Showing fewer signs of impairment with a higher BACChapter 31. Define hunger. Define appetite. What is the difference between the two?Hunger- Physiological drive for foodAppetite- Psychological desire to consume specific foods2. How do hormones regulate appetite?Hormones are secreted by endocrine glands that enter bloodstream and tell us we are full/hungry 3. What does CCK (cholecystokinin) do?Pancreas- Stimulates secretion of pancreatic digestive enzymesGallbladder- Stimulates contractionStomach- Slows gastric emptying4. List the accessory organs of digestion.Gallbladder, Pancreas, Liver5. Define absorption, digestion, elimination, and segmentation.Absorption- Process of taking molecules across a cell Digestion- Removal of nutrients out of food to provide energyElimination- Excretion of waste that is not of use to the bodySegmentation- Rhythmic contractions of circular muscles in the intestinal wall6. What are the differences between the 4 types of absorption?Passive Diffusion- Simply passes through cell membranesFacilitated Diffusion- Requires carrier proteinActive Transport- requires energy and protein carrierEndocytosis- folds in on itself to go inside the cell membrane.Chapter 41. The smallest molecules that make up carbohydrates are calledMonosaccharides2. Where does carbohydrate digestion occur, and what enzymes are involved?Mouth: Salivary AmylaseSmall Intestine (most carb digestion occurs here): Pancreatic Amylase- Digests carbs into maltose- Maltase/Sucrase/Lactase reduces disaccharides into monosaccharidesGlucose and other monosaccharides transported to liver to be stored as glycogen 3. What type of diet causes ketosis?Low carb diet, breakdown of fat to create ketones increasing blood acidity 4. Define hyperglycemia, hypoglycemia.Hyperglycemia- High blood glucoseHypoglycemia- Low blood glucose5. What dose insulin do? What does glucagon do?Insulin: Secreted by beta cells, takes up glucose and converts it into glycogen REDUCES blood glucose levelGlucagon: Secreted by alpha cells, stimulates liver to convert glycogen to glucose, and stimulates gluconeogenesis the production of glucose from amino acids6. What are the differences between type I and type II diabetes?Type I- Body does not produce enough insulin, requires injectionsType II- Insulin insensitivity, cells become less responsive to insulinChapter 51. Name some foods sources of saturated fats, polyunsaturated fats, monounsaturated fats, and trans fats.Saturated Fats: Butter, Whole MilkPolyunsaturated Fats:
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