chapter 10 human nutrition

Question 1

what is the current human population?

Answer 1

8 billion

Question 2

according to the WHO ‘16 how many people in the world experience hunger?

Answer 2

815 million

Question 3

what type of diet causes Kwashiorkor?

Answer 3

diet low in protein

Question 4

what type of diet causes marasmus

Answer 4

diet low in calories and protein

Question 5

how many US adults in 2012 were overweight or obese?

Answer 5

35%

Question 6

how man US adults in 2024 were overweight or obese?

Answer 6

74%

Question 7

in 2013-2014, how many children and adolescents were overweight of obese?

Answer 7

17%

Question 8

what is causing the higher trends of obesity and overweight individuals?

Answer 8

lack of physical activity, fast food, more time indoors

Question 9

what are the four categories of macromolecules in living organisms?

Answer 9

• proteins
• carbs
• lipids
• nucleic acids

Question 10

what are the three macromolecules that are commonly found in human nutrition?

Answer 10

• proteins, carbs, and lipids
• they are abundant in tissue, and are found in a variety of food sources

Question 11

how many calories are carbs and proteins worth?

Answer 11

4kilocalories/g

Question 12

how many calories are found in fats?

Answer 12

9 kilocalories/g

Question 13

list the common molecules for:
monosaccharides
disaccharides
polysaccharides

Answer 13

• glucose and fructose
• sucrose, galactose, surcrose, maltose
• starch: consumed for energy

Question 14

why is cellulose considered a fiber?

Answer 14

• it is not broken down for energy
• affects microbiome, increases gut health

Question 15

insoluble fibers

Answer 15

cellulose and lignin

Question 16

soluble fibers

Answer 16

• pectin: flexible, found in fruits
• mucilage: shorter, cell walls, in grains

Question 17

Describe how gut bacteria ferments soluble fiber

Answer 17

gut bacteria ferment soluble fiber to butyric acid to regulate glucose, reduce cholesterol, reduce occurrence of colon polyps

Question 18

what are essential amino acids?

Answer 18

amino acids that the body does NOT produce, must consume from food

Question 19

why aren’t plant proteins typically termed as complete in regard to amino acids?

Answer 19

plants themselves dont have all the essential amino acids

Question 20

what proteins are complete?

Answer 20

meat, dairy, animal sources, fungi

Question 21

how can a vegan get complete protein intake?

Answer 21

they can pick specific plant sources that have all the amino acids they need
- complete plants: soy, buckwheat, amaranth, hemp, spirulina

Question 22

gluten

Answer 22

• specific protein in wheat
• provides elasticity to dough
• can trigger celiac disease, immune response leading to degradation of intestinal lining

Question 23

what is an alternative to gluten that can be used in dough

Answer 23

algae (polyglycan), contains glucose

Question 24

lipid characteristics

Answer 24

• insoluble in water
• mostly exist as triglycerides in plants in animals: three fatty acids and glycerol

Question 25

describe the type of fatty acids - saturated - monounsaturated - polyunsaturated

Answer 25

- saturated: saturated with H bonds, has the most energy. solid at room temp - monounsaturated: one double bond - polyunsaturated: more than one double bond - unsaturated is liquid at room temp

Question 26

most plants are polyunsaturated, except in:

Answer 26

- coconut and palm oil - have saturated fatty acids

Question 27

cholesterol

Answer 27

- insoluble steroid absorbed from animal sources or synthesize in liver - HDL: high density; good, carry cholesterol from arteries - LDL; low density; bad deposits of cholesterol in arteries, build up plaques

Question 28

trans fats

Answer 28

- artificially produced by hydrogenation of vegetable oils, creates a trans double bond - cheaper to make and buy, last longer, taste better - trans fats are not found in nature, attracts an increase in consumptions because of their taste - associated with increases in cardiovascular diseases, and type II diabetes

Question 29

micronutrients

Answer 29

- organic vitamins and inorganic minerals - consumed in lesser amouns

Question 30

vitamins describe fat soluble and water soluble

Answer 30

- many are coenzymes - fat soluble: a, d, e, k - water soluble: b-complex and c

Question 31

TC: some people mega dose vitamins to ensure better health. what is the practical effect of vitamin solubility?

Answer 31

- taking high doses of fat soluble vitamins are more concerning, they can build up and cause health issues - water soluble vitamins can be passed via urine

Question 32

what vitamin deficiency does vegans commonly experience?

Answer 32

- niacin: causes pellagra - B12: causes anemia

Question 33

what deficiency can lead to osteoporosis?

Answer 33

calcium deficiency

Question 34

TC: since micronutrients are required in much smaller amounts than macronutrients, are they any less important to the human diet?

Answer 34

No, they are still needed to assist biochemical functions

Question 35

what are some trends in the changes in the standard american diet? 1970-2010

Answer 35

- increase: calories, fats and oils, protein dairy, flour and cereal - decrease: vegetables

Question 36

what are some US diet concerns?

Answer 36

- processed carbs; high amounts of carbs and starches increase glycemic index - salt consumption: hidden, used for preservation, commonly added to processed foods and to food that don't normally taste salty. - eating wrong fats: trans fats are very harmful and cause an increase in cholesterol. assoc with CVD - not eating phytochemicals for cancer prevention: lack of antioxidants (prevent the formation of radicals) - eating high glycemic food: refined grains like white flour. rapidly converted in glucose; assoc with CVD, diabetes, obesity

Question 37

glycemic index foods

Answer 37

- high GI: corn, doughnuts, coke, potatoes, white rice - medium GI: icecream, noodles, wheat bread, mango, pineapple - low GI: banana, apple, peanuts, milk, tomatoes

Question 38

Michael pollan books

Answer 38

- author of Food Rules; The Omnivores Dilemma - "eat food. not too much. mostly plants"

Question 39

Michael pollans 7 rules for eating

Answer 39

1. dont eat anything your great grandmother wouldnt recognize as food 2. dont eat anything with more than five ingredients 3. shop the perimeter of the grocery store 4. dont eat anything that wont eventually rot 5. always leave the table a little hungry 6. eat food with family and friends 7. dont buy food where you buy your gasoline