Term
| The 8 factors for "LIFE IN THE PRIMEVAL SEA" are: |
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Definition
abundant oxygen abundant water constant osmotic pressure
buffers against change
constant temperature constant acidity
bulk for dilution chemical supply |
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Term
| What is my definition of nutrition: |
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Definition
| Nutrition defines what chemicals Qualitative; and how much Quantitative; an individual needs to maintain health and well-being. |
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Term
| Name the 3 main individuals important to nutrition and what their significance was. |
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Definition
Hippocrates -one aliment (one universal nutrient)
Prout - 3 nutrients (oily, saccharine & albumin) also known as fats, carbohydrates and proteins
Hopkins - accessory growth factor - later known as vitamins |
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Term
| What was the "DOCTRINE OF SIGNATURES"? |
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Definition
| Appearance is related to function |
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Term
Draw a line connecting the nutrients with their nutritional function(s).
- Energy
- Building Blocks
- Maintenance
Fat, Protein, Vitamins, Minerals
Fat, Protein, Minerals
Fat, Protein, CHO |
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Definition
- Energy
Fat, Protein, CHO
- Building Blocks
Fat, Protein, Minerals
- Maintenance Fat,Protein, Vitamins, Minerals |
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Term
| Define Minimal Daily Requirement (MDR) |
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Definition
| Minimal amount of a nutrient below which deficiency signs will occur |
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Term
| Recommended Dietary Allowance (RDA) |
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Definition
| Optimal amount of a nutrient for health and well-being |
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Term
| Recommended Daily Intakes (RDI) |
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Definition
| Replaces the old label USRDA term |
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Term
| Daily Reference Values (DRV) |
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Definition
| Are for 8-9 food constituents that consumers want more information about |
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Term
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Definition
| Are expressed as a percentage of the RDI and DRV on the label |
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Term
| The organization responsible for formulating the RDA's: |
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Definition
| Food and Nutrition Board, National Research Council, National Academy of Sciences |
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Term
| The RDA's are based on a _____ population for each nutrient. The RDA is determined by taking _ standard deviations from the mean value, which accounts for what ___ percentage of the population obtaining health and well being. |
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Definition
| normally distributed;2;~98 |
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Term
| The main factors which separate individual RDA's are age and ____. |
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Definition
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Term
| Define Total Parenteral (T.P.N) and Total Enteral Nutrition (T.E.N): |
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Definition
T.P.N. - nutrients are supplied to the body by intravenous feeding
T.E.N. - nutrients supplied to the body by a nasal tube fed into the gut |
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Term
| What does your body really need to survive? |
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Definition
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Term
| How many nutrients does the body need? |
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Definition
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Term
| The major water is found in the _________ compartment and the major mineral in this compartment is ________. |
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Definition
| intracellular;potassium (K) |
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Term
| Other water compartments besides the one above are _______ which includes _________ _______ and ________ waters. The major extracellular mineral is ________. |
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Definition
| extracellular;intravascular, extravascular, and interstitial;sodium (Na) |
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Term
| TBW is equal to ___% LBM. |
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Definition
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Term
| List 5 functions of water |
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Definition
Structural - part of bone (Ca, P, protein, water)
Lubricant - water helps to lubricate joints, etc. as a part of mucus
Chemical Reactions - water is a product or reactant in many biological reactions in the cell
Solvent - universal solvent, most of the nutrients are dissolved in water
Temperature Regulation - water helps to cool the body down, 1 gm of water removes 6 kcal of heat from the body |
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Term
| 3 major sources of how body obtains water |
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Definition
| liquids, food, water from metabolism |
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Term
| What kind of animals use the third type of water source? |
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Definition
| Hibernating animals such as the bear |
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Term
| If an individual metabolizes (burns) 100 g of Fat, CHO, and protein, they will get 107, 60, and 40 g water, respectively. |
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Definition
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Term
| Which one of the components was used in emergency rations during WWII? Why? CHO,Fat,Protein. |
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Definition
| CHO - because it provided clean metabolic water for drinking, if necessary |
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Term
| List the three major modes for water removal in one's body. |
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Definition
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Term
| What is the difference between insensible water loss and sensible water loss? |
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Definition
Insensible water loss occurs at the lower layers of the skin constantly and you do not sense it is occurring
Sensible water loss is sweating, you sense the water on the skin |
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Term
| A person getting too much water accumulating in their body has _____ while too little or not enough water in their body is referred to as __________. |
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Definition
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Term
| Define (in words) Osmotic Pressure (OP). Using the diuresis flow diagram, explain what happens when an individual is sweating and not consuming water. |
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Definition
| Osmotic Pressure - force which tends to keep water in its compartment |
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Term
| What is the one word that describes ENERGY |
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Definition
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Term
| Define AUTOTROPIC AND HETEROTROPIC and give an give EXAMPLE. |
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Definition
Autotropic - makes its own energy, plants
Heterotropic - must take in preformed energy, i.e. foods, humans |
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Term
| List the 5 Factors that explain humans energy requirements |
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Definition
Basal Metabolism (BMR) - energy at rest, 14 hrs after your last meal and 8 hrs sleep, Sleep 90% BMR
Digestion (SDA) - energy of digestion, Specific Dynamic Action
Excretion - energy of excretion
Growth - energy required for growth and development
Activity - the only one you will have control over |
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Term
| What is the bomb calorimeter and how does it work. |
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Definition
| A bomb calorimeter measures food energy. It is a water bath with a metal container inside. Food is placed in the metal container and ignited. The food burns because of energy in the bonds and the heat goes from the metal container to the water. A thermometer records the rise in temperature which is related to energy. |
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Term
| Give the definition for unit of energy. |
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Definition
| A kcal is the amount of heat required to raise 1Kg of water 1 Celcius degree. |
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Term
| For every gm of CHO, fat and protein what is the corresponding energy in Kcal. |
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Definition
CHO 4 kcal/g;
Fat 9 kcal/g;
Protein 4 kcal/g
Alcohol 7 kcal/g |
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Term
| What are the six factors that affect energy adjustment for expenditure and describe the adjustment? |
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Definition
Body size
Age - adjustment for age decreases as you age
Activity - varies with individual activity done according to question 7
Climate - Below 57F, add 5%; Above 86F, add 0.5% for each degree
Pregnancy - 300 kcal
Lactation - 500 kcal |
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Term
| The energy expenditure for very light _ light _ moderate _ and heavy _ Kcal / kg body wgt / hr. |
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Definition
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Term
| The reference man is __ yrs old, __ kg wgt; the reference woman is __ yrs old, __ kg wgt. |
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Definition
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Term
| How many essential amino acids are required by the adult? Infant? |
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Definition
| 8;9 with the extra being histidine |
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Term
| Describe condensation and hydrolysis. |
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Definition
formation of a peptide bond giving water;
breaking of a peptide bond with water giving two amino acids. |
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Term
| List the 4-types of protein structures and briefly discuss the importance of each. |
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Definition
primary structure - backbone of amino acids, how the 20 combine with each other
secondary structure - twisting of the protein mainly through hydrogen bonding to form helix, sheets and random coils
tertiary structure - folding of the protein into a 3-dimensional arrangement based on interactions of the side groups between amino acids
quaternary structure - two or more protein molecules interact to form one functional protein |
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Term
| Give the four major functions of proteins in the body and describe the importance of each. |
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Definition
Body building - muscle, tissues, etc.
Structural - hair, finger nails, etc.
Regulatory - enzymes (speed up chemical reactions), hormones (regulate metabolism), antibodies (fight disease and infection)
Maintenance - osmotic pressure, acid/base balance, energy |
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Term
| What is the RDA for protein? |
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Definition
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Term
What is the difference between the following terms?
complete, partially complete, incomplete |
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Definition
complete - individual protein able to support growth and maintain life
partially complete - individual protein unable to support growth but able to maintain life
incomplete - individual protein unable to support growth or maintain life |
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Term
| What are the two types of protein calorie malnutrition? |
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Definition
| kwashiorkor and marasmus. |
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Term
What is the difference between these?
kwashiorkor and marasmus. |
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Definition
| Kwashiorkor is a protein deficiency while having adequate kcal. Marasmus is starvation having a protein and kcal deficiency. |
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Term
| List the various types of vegetarianism and give the characteristic(s) that describe each: |
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Definition
Strict vegan - eat all plant material and no animal products
Selective vegan - eat all plant material and selectively chooses meat on the basis of color (white preferred)
Pollovegetarian - eat all plant material and selectively chooses poultry
Pescovegetarian - eat all plant material and selectively chooses fish
Ovo-lacto vegetarian - eat all plant material and eats eggs and dairy products
Fruitarian - eats only fresh & dried fruits, nuts, oil and honey |
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Term
| What are the 3 risk factors associated with vegetarian diets? |
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Definition
1. Inadequate protein - most plant proteins are partially complete
2. Vitamin B12 deficiency
3. Plant toxicants |
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Term
| What are the 3 factors that define a limiting amino acid? |
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Definition
1. They are the essential ones
2. They do not meet your requirement - All or None Principle
3. Usually occurs because of a single dietary source of protein |
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Term
| Explain the concept of a limiting amino acid to nutrition. |
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Definition
| The essential amino acid in lowest concentration in a food or diet relative to body needs. All or none principle - if the essential amino acid is not available you cannot make all the protein necessary for optimal health and well-being. It is also based on your requirement or need. |
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Term
| Define what complimentation is in a vegetarian diet: |
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Definition
| Combining groups of foods together so that what is limiting in one food is made up by the other and visa versa. |
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Term
| What is the chemical formula that defines the carbohydrate molecule? |
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Definition
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Term
| What polysaccharide is called animal starch? |
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Definition
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Term
| Which polysaccharide is called fiber? |
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Definition
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Term
| If Glycogen and Cellulose and starch are polymers of glucose why are they different? |
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Definition
| They are different because the linkage between the glucose molecules is different. Cellulose is only found in plants and can't be digested. Glycogen is found in animals and it is digestible. |
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Term
| The 2 different types of polysaccharides found in starches are |
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Definition
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Term
| The differences in the properties of starches and sugars are: |
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Definition
Water soluble, crystalline, flavor (salt, sour, bitter, sweet) - Sugars;
and Paste in water, bland, swells on heating, viscosity - Starches |
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Term
| List the various sweeteners used by food processors |
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Definition
| Corn syrups, high fructose corn syrup (important); sugar alcohols, sucrose, acesulfameK |
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Term
| The proof of an alcoholic beverage is |
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Definition
| Proof is double the percent alcohol |
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Term
| What are the two systems that metabolize alcohol? |
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Definition
| ADH, Alcohol dehydrogenase; MEOS, Microsomal Ethanol Oxidizing System |
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Term
| Which alcohol system is the major one? |
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Definition
| ADH, Alcohol dehydrogenase |
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Term
| List 5 metabolic effects linked to the oxidation of alcohol |
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Definition
| Hyperuricemia/hyperlactidemia; Increase production of lipids/lipoproteins; decrease lipid oxidation (steatosis); decrease gluconeogenesis and hypoglycemia; and inhibition of drug metabolism. |
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Term
| List the so-called three benefits of consuming alcohol. |
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Definition
| Increase HDL levels; reduce stress; and althers mood |
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Term
| Most cases of diabetes are _____ onset; What percentage of diabetes occurs with this group __% of cases |
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Definition
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Term
| Which of the following overweight or underweight results in a higher risk of death from diabetes? |
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Definition
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Term
| What are three factors discussed in class that can lead to a diabetic state? |
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Definition
| Can't produce insulin; can't produce enough insulin; and/or receptors for insulin on the cell don't work properly |
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Term
| What percentage of adults on earth are lactose intolerant? |
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Definition
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Term
| What is galactosemia and what foods should adults avoid? |
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Definition
| Galactosemia is caused by a lack of an enzyme in the liver that converts galactose to glucose |
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Term
| The disease prevented by having fiber in the diet is |
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Definition
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Term
| What is the physiological significance of fiber in the diet i.e. stool size? |
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Definition
| More voluminous stools, decrease transit time; and more frequent bowel movements. |
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Term
| What are other terms used to describe sugar? |
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Definition
| Table; white, refined, sucrose |
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Term
| What 3 main factors are important for tooth decay? |
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Definition
| Susceptible tooth; bacterial plaque; and fermentable carbohydrate (from any foods) |
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Term
| The disadvantages of consuming alcohol include: |
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Definition
| abuse; alcoholic fatty liver; greater susceptibility to infections/skin lesions; and FAS, Fetal Alcohol Syndrome |
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