Nutrition

Question 1

what are the components of nutrients

Answer 1

carbs, fiber, protein, fats, vitamins, minerals, electrolytes, water

Question 2

Dietary reference intakes (DRI)

Answer 2

developed by the institute of medicine stating committee on scientific evaluation of dietary reference intakes

Question 3

Recommended dietary allowances (RDA)

Answer 3

The amount of a particular nutrient that most healthy people with a similar life state and sex will need to decrease the risk of chronic disease

Question 4

Estimated average requirements (EAR)

Answer 4

the amount of a nutrient required to meet basic requirements for half of the people in a particular population

Question 5

Adequate intake (AI)

Answer 5

The amount of a nutrient that most people in a group or population consume.

Question 6

Tolerable upper intake level (UL)

Answer 6

The upper limit on the amount of a particular nutrient or the maximum an individual should consume

Question 7

Acceptable macronutrients distribution ranges (AMDRs)

Answer 7

The recommended percentage of intake for energy yielding nutrients (carbs, fats, proteins)

Question 8

what are carbs made of

Answer 8

carbon, hydrogen, and oxygen

Question 9

what is the minimum about of DRI of carbs need to fuel the brain for a adult and child in one day?

Answer 9

130g

Question 10

What is the AMDR for carbs in calories per day

Answer 10

45%-65%

Question 11

what is the role of carbs

Answer 11

to provide energy, and help regulate protein and fat metabolism

Question 12

Due the brain and nervous system require carbs to function

Answer 12

Yes, for maximum effect

Question 13

How are carbs classified?

Answer 13

according to the number of saccharide units making up their structure

Question 14

Monosaccharides

Answer 14

Simple carbs (glucose, fructose and galactose)

Question 15

Disaccharides

Answer 15

simple carbs (sucrose, lactose, maltose

Question 16

Function of Monosaccharides

Answer 16

Basic energy for cells

Question 17

Function of disaccharides

Answer 17

Energy, aids calcium and phosphorus absorption

Question 18

Polysaccharides

Answer 18

complex carbs (starch, fiber, and glycogen)

Question 19

function of polysaccharides

Answer 19

Energy storage, digestive aid

Question 20

The liver converts ____ and ____ into glucose and releases into bloodstream

Answer 20

fructose and galactose

Question 21

What happens to glucose when Insulin is the bloodstream?

Answer 21

Moves glucose into the cell to meet energy needs

Question 22

How long does it take to digest starch

Answer 22

1-4 hours

Question 23

Where does the starch digestion take place?

Answer 23

small intestine with the help of pancreatic amylase

Question 24

What role does pancreatic amylase have on strach

Answer 24

reduces complex carbs to disaccharides

Question 25

where is glycogen stored

Answer 25

in the liver and muscles (only limited supply)

Question 26

To maintain glucose levels between meals, glucose is released through the breakdown of ______ _____

Answer 26

liver glycogen

Question 27

Digestible carbs provide how many ____cal/g of energy in order to make blood glucose more stable

Answer 27

4

Question 28

What is dietary fiber?

Answer 28

plant foods that is indigestible

Question 29

what are types of dietary fiber

Answer 29

pectin, gum, cellulose and oligosaccharides

Question 30

what is the function of fiber

Answer 30

bowel elimination, adds bulk to feces, stimulates peristalsis to ease elimination

Question 31

What affects does fiber have on cholesterol and intestinal cancers

Answer 31

it helps lower cholesterol and lowers intestinal cancers

Question 32

What affects does fiber have on glucose in the blood

Answer 32

Maintains levels stable by slowing the absorption of glucose

Question 33

AI of fiber per day in females

Answer 33

25g

Question 34

AI fiber per day in males

Answer 34

38g

Question 35

Fermentation and metabolization of fiber in the colon provides how energy

Answer 35

1.5-2.5cal/g

Question 36

what are proteins

Answer 36

amino acids

Question 37

Complete protein

Answer 37

found in animal sources and soy contain all nine essential amino acids

Question 38

Incomplete protein

Answer 38

generally from plant sources, insufficient number of quantity of amino acids