Study Guide for Final Exam (Test 4)1. What is the main link between Nutrition and Disease in the US? Obesity2. Give examples of 5 organic micronutrients. Vitamins (B-vitamins: niacin, riboflavin, thiamin, pantothenic acid, biotin, and folate) Give examples of 5 inorganic micronutrients. Minerals (sodium, potassium, calcium, magnesium, zinc, and iron.) The lack of what element makes them inorganic?Carbon3. What are the primary functions of proteins in the body?Build new cells and tissues, maintain the structure and strength of bone, repairs damaged structures. (Growth, Repair and Maintenance)4. DRI’s apply to which population of people?Healthy individuals only.5. What is a chronic disease?Disease characterized by a gradual onset and long duration.6. Define Nutrient DensityFoods that give the highest amount of nutrients for the least amount of energy (or calories)7. Which government agency regulates food labeling in the US?FDA (U.S. Food and Drug Administration)8. What type of fat do we want to avoid entirely, and what type of fat do we want to limit according to the Dietary Guidelines for Americans?Avoid Trans FatLimit Saturated Fat and cholesterol9. When an individual is consuming fewer calories than required, which characteristic of a healthful diet would not be met?They would not have an adequate dietary intake.10. Processed foods typically contain what mineral to help preserve it?Sodium11. Define physically active according to the Dietary Guidelines for Americans.Engaging in a regular physical activity and reducing sedentary activities. Being active for at least 30 minutes a day every week can reduce the risk of heart disease and defines a physically active individual.12. Define Hunger. Define Appetite. What is the difference between the two?Hunger – physiological drive for food (non-specific)Appetite – psychological desire to consume foods (specific) 13. What are the functions of mucus in the stomach?It protects the lining of the stomach from the acid in the gastric juices.14. What does HCL activate in the stomach?HCL activates Pepsinogen which activates Pepsin which starts digestion of protein.15. What compound secreted during digestion emulsifies fats? What organs make and store this?Bile emulsifies lipids and it is produced by the liver and stored in the gall bladder.16. What compound neutralizes stomach acid? What organ secretes this?Bicarbonate is secreted by the pancreas.17. Where does carbohydrate digestion occur, and what enzymes are involved?Digestion begins in the mouth. Carbohydrates are broken down by salivary amylase which is produced in the mouth.18. Intrinsic factor is needed to absorb which nutrient? Which cells in the stomach secret this?Parietal cells secrete Vitamin B12.19. Which hormone triggers the stomach to release digestive juices? What is this digestive juice called?Gastrin stimulates gastric glands to secrete gastric juice.20. List the accessory organs of digestion.Gallbladder: Stores BilePancreas: Manufactures, holds, secretes digestive enzymes.Liver: Largest digestive organ, filters blood.21. Which hormone secreted in the GI tract plays a role in eating behavior and weight regulation?Ghrelin 22. Define absorption, digestion, elimination, and segmentation.Absorption – molecules of food are taken from the GI tract into circulation.Segmentation – contraction of circular muscles in the intestinal wall, mixes chyme.Digestion – process by which foods are broken downElimination – Undigested waste products are removed from the body.23. What enzyme is secreted in the mouth?Salivary amylase24. The smallest molecules that make up carbohydrates are called glucose (monosaccharides).25. The smallest molecules that make up proteins are called amino acids.26. What type of diet causes ketosis?Fasting diets27. Define hyperglycemia, hypoglycemia.Hyperglycemia – High blood sugar (excess amount of glucose)Hypoglycemia – Blood sugar is too low28. Define moderate alcohol consumption1 drink per day (females)2 drinks per day (males)29. Define Metabolic Tolerance, Functional ToleranceMetabolic Tolerance – liver becomes more efficient in its breakdown of alcohol.Functional Tolerance – show few if any signs of impairment or intoxication even with high BAC levels.30. What are the steps in alcohol oxidation? What does ADH (alcohol dehydrogenase) do?Alcohol is oxidized into acetaldehyde by alcohol dehydrogenase (ADH). ADH converts ethanol to acetaldehyde. The alcohol is then oxidized by aldehyde dehydrogenase (ALDH) into acetate. Acetate is converted into acetyl CoA.31. Name some foods sources of saturated fats, polyunsaturated fats, monounsaturated fats, and trans fats.Saturated fats are solid at room temp. (butter)Polyunsaturated fats are liquid at room temperature (canola and corn oil)Monounsaturated fats are liquid at room temperature (olive and peanut oil/cashew nuts)Trans fats are more liquid at room temperature (Hydrogenation creates trans fats)32. Trans fats are not good for health. Why?It raises bad cholesterol and lowers good cholesterol. 33. Name to two essential fatty acids (EFAs).Lineolic acid and alpha-linolenic acid34. What does CCK (cholecystokinin) do?Signals gallbladder to release bile35. What dose insulin do? What does glucagon do?Insulin – Anabolic hormone, increases in blood after mealGlucagon – Catabolic hormone, triggers breakdown of stored energy, releases glucose.36. What transports fats into the enterocyte during digestion? What is the difference between a micelle and a chylomicron?Micelle – transports lipid digestion products to the enterocytes for absorbtion.Chylomicron – produced in the mucosal cell, transports dietary fat (lipids) out of the intestinal tract.37. What is a phospholipid? Type of lipid in which fatty acid is combined with another compound that contains phosphate38. What is the difference between a monoacylglyceride and a triglyceride?Triglyceride – a molecule consisting of three fatty acids attatched to a three-carbon glycerol backbone.Monoacylglyceride – has one fatty acid attatched to a one-carbon glycerol backbone.39. What are the essential amino acids? Define limiting amino acid.An essential amino acid is not produced by the body or not produced in sufficient amounts so they must be obtained from food. A limiting amino acid is the essential amino acid that is missing or in the smallest supply in the amino acid pool.40. How can you determine protein requirements?Nitrogen balance is used to
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