FCS 102 Exam 1 Study Guide Exam 1 Question type mostly MC a few TF 1 essay Chapter 1 Nutrition the science of how living organisms obtain and use food to support processes required for life Nutrients substances in foods used by the body for energy maintenance of body structures or regulation of chemical processes Categories of nutrients Macronutrients nutrients that we need to consume in relatively large quantities Micronutrients Nutrients that we need to consume in relatively small quantities Essential Nutrients A substance that must be obtained from the diet because the body needs it and cannot make it in required amounts Nonessential Nutrients A substance found in food and used by the body to promote health but not required to be consumed in the diet Conditionally Essential Nutrients Normally nonessential nutrient that under certain circumstances becomes essential Inorganic Compound a substance that does not contain carbon carbon bonds or carbon hydrogen bonds Organic Compound A substance that contains carbon carbon bonds or carbon hydrogen bonds Organic Foods Plant and animal foods that have been grown harvested and fertilizers growth promoters bioengineering or ionizing Phytochemicals A substance found in plants and thought to benefit human health about and beyond the provision of essential nutrients and energy Zoonutrients Substances found in animal foods and thought to benefit human health about and beyond the provision of essential nutrients and energy Functional foods A food that contains enhanced levels of an essential nutrient phytochemical or zoonutrient and thought to benefit human health Major nutrients classes Carbohydrates sources functions vital for energy making genetic material for DNA in cells maintaining the health of your digestive system and may help decrease your risk of certain conditions like heart disease and type 2 diabetes and it is also needed for structural and regulatory components of cell membranes Can be found in starchy foods and fruits Proteins functions source of energy structural material in various parts of the body move and support our complex internal communication systems roles in the immune system and regulate many chemical reactions Can be found in meat legumes and some cereal products Lipids fats and oils functions provides large amounts of energy supports structure of cell membranes help nervous system and reproductive system function properly Can be found in corn oil oils nuts meat fish eggs and milk Water functions transport of nutrients gases and waste products serving as a medium in which chemical reactions occur and involvement in many chemical reactions It regulates body temperature and protects internal organs from damage Vitamins water soluble and fat soluble regulate chemical reactions and promote growth and development They play important roles in the chemical processes required for building and maintaining tissue as well as in using the energy contained in the macronutrients Water soluble vitamins are vitamins C and B Fat soluble vitamins are vitamins A D E and K Minerals Inorganic substances that occur naturally in the earth and scientists are still discovering how minerals can prevent or treat some diseases Energy in foods Adenosine triphosphate A chemical used by the body to perform work Calorie kilocalorie calorie a calorie is the unit of measure used to express the amount of energy in a food Kilocalorie is what we use when we talk about Calories with a capital C which is 1000 calories Bomb calorimeter a calorie is defined as the amount of heat that is required to raise the temperature of 1g of water If the temperature changes 5 degrees then it is 5 calories Segmentation a muscular movement in the GI tract that moves contents back and forth in a small region occurs in the small intestine CCK occurs in the small intestine releases pancreatic enzymes and bile Oligosaccharides carbohydrates consisting of 3 10 sugar units Raffinose stachyose Monosaccharaides carbohydrate consisting of a single sugar Absorption occurs in the small intestine Glucose and Galactose use the carrier mediated active transport method Fructose uses the facilitated diffusion method Glucose fructose galactose Food calories Carbohydrates 4 kcal g Lipids 9 kcal g Proteins 4 kcal g Chapter 2 Nutritional status Undernutrition inadequate intake of one or more nutrients and or energy Overconsumption too much intake of nutrients that it ends up hindering growth and energy production Primary Malnutrition poor nutritional status strictly by inadequate diet Secondary Malnutrition Poor nutritional status caused by factors such as illness Assessing nutritional status Anthropometric physical dimensions and composition hight weight body composition Biochemical blood and urine samples biological markers ex Blood Glucose Levels Clinical medical history visible signs of illness symptoms of disease Dietary Retrospective vs Prospective Retrospective 24 hour recall food frequency questionnaire Prospective diet record or food diary Standards for nutritional adequacy Estimated Average Requirements EARs meet requirements of half of the healthy individuals in each life stage and sex Recommended Dietary Allowances RDAs nutrient intake goals for individuals prevent nutrient deficiencies and promote optimal health 97 of healthy individuals life stage and sex Adequate Intakes AIs nutrient intake goals for individuals There s lack of research to support the EAR and RDA there are no RDAs for infants to 6 months EX Sodium Tolerable Upper Intake Levels ULs the highest level of usual daily nutrient intake likely to be safe Not all nutrients have a UL Acceptable Macronutrient Distribution Ranges AMDRs the proper distribution of energy resources o o o USDA Food Patterns Dietary recommendations developed by the USDA based on categorizing foods into food groups Dietary Guidelines for Americans Dietary recommendations that give specific nutritional guidance to individuals as well as advice about physical activity alcohol intake and food safety MyPlate variety proportionality moderation and activity Food labels FDA required components Nutrition Facts Panel Daily Values Title of product How much weight oz volume Where it was manufactured distributed Nutrient facts panel Required elements Daily values Recommended Intake vitamins minerals Upper Limits total fats saturated fats cholesterol sodium total carbs Good source of particular nutrients Ingredients list in the most common name