Principle of Dietetics Flashcards
(248 cards)
1
Q
Describe heme v non-heme iron
A
Heme: does NOT require a reducing agent to make it absorbable in the body. Found in meats and animal tissues. Only 50% of iron from animals is heme iron
Non-heme: found in plants and must have a reducing agent like vitamin C
2
Q
What constitutes a lean fish and give examples.
A
0-5% fat; flounder, red snapper, halibut and sea trout
3
Q
Name the function of nitrites
A
Antimicrobial action, kills clostridium botulinum (also gives smoked meat its pink color)
4
Q
Name the function of glycerol monostearate
A
dough conditioner
5
Q
Describe the difference between natural cheese and processed cheese
A
Natural: no additives
Processed: has emulsifiers (binds water and fat- making it so that they don’t separate when heated) which makes them softer and easier to cook with
6
Q
Describe overrun in ice cream
A
Increased volume that occurs when ice cream is agitated during freezing.
Weight of the product tells % of overrun (100% overrun is allowed, 70-80% is recommended)
7
Q
Describe the effect of acid on egg foaming action (or whitening)
A
acid INCREASES the foaming action of egg
8
Q
Describe whey
A
Watery part of milk left after separation of curd in cheese making
9
Q
Describe USDA grading
A
A voluntary action paid by the processor to help untrained persons buy quality meat. The meat is given in quality grades
10
Q
Name the eight quality grades of meat.
A
Prime, Choice, Select, Standard, Commercial, Utility, Cutter and Canner
11
Q
Describe Sous Vide method
A
Food is vacuum packed when fresh, then refrigerated. (anaerobic conditions- absence of O2)
12
Q
Describe the FDA
A
Responsible for regulating all foods except red meat, poultry and eggs. Involved in nutrition labeling and accuracy of the listing of ingredients.
13
Q
Name the four basic parts of a research study and describe each.
A
- Introduction: reviews the literature and gives a brief outline of the study
- Method: describes how the data was obtained through its research design.
- Results: the outcome of the study and statistical analysis
- Discussion and Conclusions: Describes the relationship between the hypothesis and the results including significance of the study
14
Q
Give the difference between goal and objective
A
Goal: general purpose that is stated in broad outcomes
Objective: is specific. Stated in measurable terms and is characterized by action verbs such as identify, explain, etc.
Goals may be obtained through objectives
15
Q
Define the counseling skill of summarization
A
a listening response from the counselor.
Paying attention to both content and feelings. This response extends both the paraphrase and reflection responses.
16
Q
Define the counseling skill of paraphrasing
A
A listening response from the counselor.
Restatement of the client’s message in the counselor’s own words. Usually touching on the main points of the client’s statement.
17
Q
Name the kind of research that is exhibited in experimental and causal comparison studies. Describe each.
A
Both are analytic research studies.
Experimental: utilizes an independent variable and measures the dependent variable (this allows for more control by the researcher).
Causal comparison: an “after the fact” kind of measurement where there is no designated independent variable (this has less control by the researcher).
18
Q
Define the counseling skill of self-disclosure.
A
an active response from the counselor.
The counselor shares information about themselves to provide a more open atmosphere
19
Q
Describe the traditional or classical school of management.
A
People are motivated to work through money; emphasis on work and the organizational high productivity is expected.
20
Q
Describe Fredrick Taylor
A
The father of scientific management. Promoted the though of working smarter, not harder.
21
Q
Contrast the benefits between written v. oral communication
A
Written: provides a record for documentation and can be legally binding but response time is slower.
Oral: provides for more rapid response but is not legally binding
22
Q
Name the benefit of nondirective interview.
A
The client is allowed to answer questions freely and more information can be derived.
23
Q
Describe Elton Mayo
A
He integrated behavioral sciences such as psychology and sociology into management theory.
Employee participation was emphasized and the needs of the employee were stressed.
24
Q
Describe Herzberg’s Dual Factor Theory
A
Humanistic approach to management. Realized that recognition and responsibility could improve productivity.
25
Describe null hypothesis
states that there is NOT a significant difference between the control and experimental groups
26
Describe the difference between validity and reliability
Validity: describes the adequacy with which the measurement or index reflects the parameter of interest "a measure of accuracy"
Reliability: describes the degrees that repeated measurements give the same response. "a measure of consistency"
27
Name the kind of research that is exhibited in surveys and correlation studies and describe each.
Both are descriptive research studies.
Surveys: gather data for the purpose of identifying specific data.
Correlational studies: describe and strengthen the relationship between 2+ factors (ie fat and weight gain)
28
Name the two types of evaluations and describe each
1. Formative: a "before and after" eval where one is able to formulate or draw conclusions based on prior testing (ie. a pretest and a post-test)
2. Summative: an "after" eval with no basis of prior testing (ie an IQ test or the RD exam)
29
Define the counseling skill of confronting
an active response from the counselor. identifying the client's mixed or distorted messages and to explore other ways of perceiving the clients self or situation
30
Define the counseling skill of interpreting
an active response from the counselor.
An active reply that gives a possible explanation of or association among various client behaviors.
31
Name the 3 learning domains and describe each.
1. Cognitive: involves memory and problem solving
2. Psychomotor: involved physical manipulation or movement
3. Affective: involved emotions and attitudes
32
Define the counseling skill of clarification
a listening response from the counselor.
Posing a Q, often after an ambiguous client message to clarify a comment.
33
Describe the Duo-trio test in evaluation food.
A control sample is presented first, then a control and experimental sample is presented for identification of the different item. Gives a 50% change of guessing.
34
What do you need to know when converting weight to volume
specific gravity.
35
Describe irradiation of meat
Cold sterilization that breaks up bacteria DNA so it cannot reproduce
36
Name the department responsible for inspection of meat, fish and poultry.
Meat and poultry: USDA
| Fish: US Dept of Commerce
37
Describe the difference between egg white and egg yolk.
White: B vitamins, more protein
Yolk: fat soluble vitamins, chol, less protein, iron (greater emulsifier b/c it contains lecithin)
38
Describe why erythorbate is used as an additive in some foods.
It prevents nitrite from forming nitrosamine (a cancer causing agent).
39
Describe the Delaney Clause
The amendment to the Food, Drug and Cosmetic Act stating that no food substance/additive can be considered safe if it produces cancer
40
Name the most frequently used additive in food
Sugar
41
Name the function of mono & diglycerides
Emulsifiers
42
What is the effect of fat on ice crystals?
Increases in fat, decrease in ice crystal formation making a smoother product (this is why ice cream is smoother than ice milk)
43
Name the least effective way to learn
Self-instruction modules that are done on one's own time.
44
Name the difference between replication and duplication in research
replication: repeating the study a number of times to gather different sets of data
duplication: repeating the research and arriving at the same results
45
Describe Henry Gantt
The father of scheduling. Developing Gantt charts for charting time and tasks.
46
What is the advantage of the Formal Lecture method in education?
allows for the most material to be covered in the shortest amount of time
47
Name the reading level that most nutrition education material is written
8th grade
48
Describe the human relations school of management
employees are motivated to work through respect, responsibility, etc (money is not a factor); emphasis is on the employee; human element is important
49
Describe the result of overcooked hard boiled eggs
they turn green due to iron combining with sulfur
50
What has the most effect on cooking losses of meat?
the temp of cooking and length of time
51
Describe the FTC (federal trade commission)
investigates false advertising claims, oral misrepresentation and promotes free and fair competition
52
Describe the difference between independent and dependent variables
Independent: the variable that is exposed to the experimental group in research
dependent: the outcome or effect of the independent variable in research
(i. e. fat is the independent variable, while weight gain is the dependent variable)-- all are measures of central tendency from frequency distributions
53
Define the counseling skill of probing
an active response from the counselor
A questioning technique that encourages client elaboration to obtain information. Open-ended questions that begin with who, what, where, how, etc
54
When would you use moist heat cookery?
For all beef other than loin cuts, older animals, veal, and uncured pork products
55
Papain, Bromelin, and Ficin are 3 kinds of chemical tenderizers, where do they originate?
```
Papain= papaya
Bromelin= pineapple
Ficin= figs
```
**any acids can be tenderizers; ie- lemons and tomatoes**
56
Describe the Triangle test in evaluating food.
3 samples presented at one time, 2 are identical.
Gives a 33% chance of guessing
57
Define the mean, median and mode
Mean: average of scores
Median: score located at the midpoint
Mode: score that occurs most frequently
58
Define the counseling skill of attributing
an active response from the counselor
Encouraging the client's potential for being successful in a designated activity.
59
Describe the USDA
responsible for red meat, poultry and eggs
60
When should a lit review section of a research paper be complete?
Before the beginning of the actual research
61
Define the counseling skill of reflection
a listening response from the counselor
reflections of feelings are used to rephrase the affective part of the message-- "you feel depressed b/c the lower sodium foods taste bland and are hard to find"
62
List some verbs that can be considered measurable terms for use in goals and objectives
Discuss, Apply, Compare and Illustrate (understand and comprehend are not considered to be measurable)
63
Describe the difference between elastin and collagen
Elastin fibers stretch and are not disintegrated upon heating with water (yellow)
Collagen fiber do not stretch and will soften and disintegrate during moist heat cooking (white)
64
Describe the Handbook 8
A USDA publication listing nutrition content of all foods on the market (best resource for evaluating food)
65
Describe the difference between etiology and epidemiology
Etiology: study of the cause of disease
Epidemiology: the study of the frequency of the disease
66
What learning technique permits the greatest retention?
Application or Hands-on
67
What is the process of adding hydrogen into a structure (ie as in margarine)?
Hydrogenation (makes oils more solid/spreadable)
68
What effect does alkaline have on thiamin?
destroys thiamin (keep in mind when adding baking powder to a recipe)
69
Name the optimal growing conditions for bacteria
Neutral pH, moisture, warm temp
70
Name the correct way to store leftovers
Use a container with increased surface area, cover the container and label/date the container
71
Describe the Food Chemical Codex
Guide for use and control of food additives
72
Describe the desirable method of cooking cheese
cook at a low temp, for a short time to prevent toughening of protein
73
Describe the fat content of heavy whipping cream, light whipping cream, half n half, whole milk and lowfat milk
```
heavy whipping cream= 35%
light whipping cream= 30%
half n half= 10%
whole milk= 3-5%
lowfat milk = 2%
```
74
Describe USDA inspection of meat
Mandatory inspection to insure wholesomeness and slaughtered under sanitary conditions. This is mandatory is sold across state line. (not an inspection of quality)
75
Describe the Delphi Technique
A technique utilizing 3 surveys to get the group to come to an agreement
76
Describe Drucker's Management By Objectives
Supervisor and employee determine, together, performance objectives and criteria.
77
Describe McGregor's Theory Y
Theory Y states that people thrived while working, could exercise self-control and revel in responsibility. A humanistic thought of management.
78
Describe filled milk.
Vegetable fat replaces butterfat, thus decreasing the cholesterol content
79
Name the cause of "sandiness" in ice cream
high proportion of dried milk solids in ice cream
80
Describe the correlation coefficient
the correlation coefficient is strong at -1.0 and 1.0. As the correlation gets closer to 0, it becomes weaker. (0 is the weakest)
81
What level is the P-value considered significant?
at 0.05 and below
82
Describe McGregor's Theory X
Theory X states that people dislike to work and need direction and close supervision. A traditional or classical thought of management.
83
Describe the difference between buttermilk and whole milk.
Buttermilk has less calories, less fat and is more acidic than whole milk. (if replacing buttermilk for whole milk in a recipe; add baking soda)
84
Name factors affecting ice crystal formation
Fat, sugar, milk solids, emulsifiers and gelatin
85
Describe the difference between saturated, polyunsaturated and monounsaturated fatty acids
SFA: contain all hydrogen is can hold (raises LDL and lowers HDL)
PUFA: contain 2 or more double bonds (lowers LDL but also lowers HDL)
MUFA: contains one double bond (lowers LDL and keeps HDL the same)
86
Name the nutrients required to be added back in enriched bread
thiamin, riboflavin, niacin, iron
87
Describe the difference in %fat of ground beef, ground chuck and ground round
ground beef= <30%
ground chuck= <25%
ground round = <20%
88
Describe Listeria poisoning
Aerobic microorganism that survives in low temps found in seafood, soft cheese and unpasteurized milk. Also found in uncooked, processed meats.
89
Describe the effect of adding an acid or cream of tartar to an angelfood cake.
Turns the pale yellowish green flavonoid pigment while and makes the grain of the cake thinner.
90
Name the 3 ingredients found in all baking powders
1. bicarb of soda
2. an acid
3. cornstarch
91
Describe the effect of saturated FA and mono & diglycerides on smoke point.
lowers the smoke point
92
Describe smoke point of fat
the temp at which fat smokes and acrolein appears (which is irritating to the mucous membranes)
(Acrolein (systematic name: propenal) is the simplest unsaturated aldehyde. It is a colorless liquid with a piercing, acrid smell. The smell of burnt fat (as when cooking oil is heated to its smoke point) is caused by glycerol in the burning fat breaking down into acrolein.)
93
Describe the role of VLDL
transports TGs from the liver to muscles and adipose tissues
94
Define gluconeogenesis
formation of glucose from non-carbohydrate sources like protein and fat
95
Who is most likely in nitrogen balance?
A healthy adult (non-pregnant or lactating)
96
Describe pepsin and trypsin
Needed for hydrolysis of peptide bonds in proteins and polypeptides
97
Where is lactose mainly broken down to its monosaccharide parts?
in the small intestine
98
Name the major function of thiamin (B1)
Metabolism of CHO (decarboxylation of pyruvate)
99
Name the vitamins involved in pernicious anemia
B12 and folate
100
Name the best sources of vitamin K
Leafy green veggies (broccoli, cabbage, turnip greens, lettuce)
101
Name the active form of vitamin D
1,25- dihydroxycholecalciferol (Calcitriol) // 25OHD
102
Name the environment which vitamin C is most stable
acidic environment (pH <6.5)
103
Name the mineral involved in lipid transportation through the lymph and blood system
Phosphorus (phospholipids)
104
Describe the difference between active transport, passive transport, and facilitated diffusion
active transport= requires energy
passive transport= movement from greater concentration to lower concentration
facilitated diffusion= requires carriers
105
Name the essential AA
TV TILL PM HA
Threonine, Valine, Tryptophan, Isoleucine, Leucine, Lysine, Phenylalanine, Methionine, Histidine (conditional), Arginine (conditional)
106
Describe which life cycle stage has the highest growth rate and protein need per kg of body weight.
infancy
107
Why is chicken meat often darker near the bone?
Hemoglobin causes staining during freezing and thawing. (myoglobin is found in muscle and gives an overall red coloring to the meat)
108
Describe TVP (textured vegetable protein)
a meat extender and decreases the total amount of fat in meat dishes
109
Name the temp that fruits and vegetables should be frozen
0-10 degrees F
110
Describe the advantage of cooking vegetables in the microwave
Better retention of nutrients
111
Describe phenophytin and chlorophyllin
Both are products of chlorophyll cooking.
```
phenophytin= yields a dull yellow color due to cooking in an acid (Mg+ is replace with H+)
chlorophyllin= yields a bright yellow color and turns vegetables mushy due to cooking in an alkaline, like baking soda
```
112
Describe the proper heating of canned foods
Boil for at least 10 min to prevent botulism
113
Describe the benefit of cooking vegetables in a pressure cooker
Retains the nutritive value but decreases the color
114
Describe the humidity conditions for vegetables requiring cool, dry storage
65-70% humidity
115
Describe the effect of a high CO2 environment, or low O2 on fruits and veggies
Extends the life and improves market quality
116
Describe the Maillard reaction
non-enzymatic browning. Reaction occurring b/w the combination of an amino group with a reducing sugar (happens with baking bread or frying potatoes)
117
Describe the difference between osmosis and diffusion
Osmosis= water crossing a membrane to establish equilibrium (ie water entering lettuce leaves)
Diffusion= a substance goes from an area of higher conc to lower conc (ie sugar dissolving in water)
118
describe solanine alkaloid production
Green tissue formed under the skin of potatoes due to storage in the sunlight. Causes a bitter taste and burning sensation
119
Describe the proper way to cook broccoli and cauliflower
Remove the lid for the first 2-3 minutes to remove volatile acids
120
Describe the different flours and gluten strengths (% protein)
```
Gluten flour- 41% protein
Hard wheat- 11.8%
All purpose- 10.5%
Self-rising- 9.3% (has added baking soda and salt)
Pastry flour- 9.7%
Cake flour- 7.5%
```
It is more important to know which flours are higher in gluten than exact percentages
121
Describe the conversion of tryptophan to niacin
60 mg tryptophan yields 1 mg niacin. If protein or tryptophan intake increases, then there is a decreased need for intake of niacin.
122
Name some symptoms of vitamin A deficiency
- keratinization of the skin and mucous membrane
| - night blindness
123
Describe the difference between bone resorption and bone absorption
```
Resorption= break down of bone
Absorption= making of new bone
```
124
Describe oxalic acid
Found in chocolate, spinach, cranberry and leafy green veggies. Binds with calcium and iron and inhibits absorption.
125
Name the average amount of dietary iron per 1000 kcals in the US diet
6 mg
Americans only consume appx 60% of RDA for iron
126
Describe aldosterone
regulates sodium reabsorption
127
Describe lipase and name the organs that release it
an enzyme that digests lipids. the stomach and pancreas release lipase for digestion
128
Describe catecholamines
stress hormones produces by the body, causing elevation of the metabolic rate, hyperglycemia and glucagon release. (ie epinephrine, norepi and dopamine)
129
Name the common feature that protein, lipid and CHO catabolism have in common.
Acetyl Co-A is produced
130
Name the tenderest cut of meat
Loin cuts (cuts from the backbone); Sirloin, Short Loin, Rub
131
Describe Salmonella poisoning
Aerobic bacteria found in poultry, eggs and pasta. Causes a fever. Incubation time is 6-28 hours.
132
Name the function of MSG (monosodium glutamate)
Flavor enhancer
133
Describe Wilson's disease
Excessive accumulation of copper in the liver, brain, kidney and cornea. An inherited disorder of copper metabolism
134
Describe the proper storage of potato chips
Dark, cool place to prevent fat from becoming rancid
135
describe blanching
Small amounts of food are plunged into boiling water to retard enzymatic action
136
Describe the cause of browning in fruits. Give examples of retarding this action.
Oxidation (respiration) causes the enzymatic browning.
Antioxidants, sugar, acid, covering the item and cooking the item can retard this.
137
Describe the basic structure of quick breads
flour and eggs
138
Describe the effects of too much sugar and too much baking soda in bread.
Sugar: causes a crunchy, moist texture
Baking soda: causes an alkaline taste
139
Describe the effect of protein in flour on breads
the increased concentration of protein in the flour yields a harder and tougher bread product. (ie cake flour produces a softer product compared to all-purpose flour)
140
Describe the effect of cornstarch in cooking
Prevents clumping (anti-caking), becomes clear when cooking. Mainly amylopectin in structure.
141
Describe syneresis and retrogradation
Syneresis= weeping of liquid (expulsion of liquid) from a gel from over stirring, dehydration and too much sugar
Retrogradation= breaking of hydrogen bonds holding the gel together. Results in staling of bread and gritty texture in puddings. Heating slowly prevents this.
142
Describe winterization of fats
Chilling the oil to remove saturated fat. Used to protect a liquid consistency found in salad dressing.
143
Name the most important factor when choosing fat for deep frying
Smoke point temp
144
What fat has the greatest shortening power?
Lard
Shortening power is the ability to shorten gluten strands (causes flakiness in pastries)
145
Name the best metal to use when frying
Stainless steel yields the least breakdown of fat when frying
146
What constitutes a fatty fish? Give examples.
10-22% fat.
| Herring, mackerel, salmon, lake trout
147
What part of park is leanest?
Loin cuts (tenderloin)
148
Describe soluble fiber and give examples
Has the ability to hold water, form gels and plays a role in fermentation by colonic bacteria. Includes pectins, gums and some hemicelluloses.
Helpful if struggling with diarrhea.
Foods include: oats, fruits and vegetables without peels, white bread/rice/pasta, psyllium
149
Describe insoluble fibers and give examples
Major source is from bran layer of cereal grains. Includes cellulose and some hemicelluloses.
Can be helpful if constipated or having irregular BMs.
Food sources include: fruits and vegetables with peels, whole grains, legumes/beans
150
Describe ethylene
A gas naturally emitted during ripening. Used to hasten the ripening of fruits and vegetables.
151
Describe tannin
Gives the astringent (sharp) taste to fruits and veggies. Tannins in tea reduce non-heme iron absorption
152
How should vegetables be stored?
Below 45 degrees F to delay the action of enzymes. (As vegetables ripen, the sugar molecules turn to starch. This is the opposite of what happens with fruits).
153
Describe carotenoids
Yellow, orange and red-orange fat-soluble pigments
154
What color would onions turn if cooked in an aluminum pan?
yellow (in iron and copper pans, it turns reddish-brown or blue-black)
155
Describe flavonoids
water-soluble color pigments found in fruits and veggies.
Anthocyanins= blue and reddish blue (cabbage and radishes)
Anthoxanthins= whites and yellow
156
Describe hemochromatosis
a potential fatal disorder in which cellular damage has occurred due to large amounts of hemosiderin (iron-storage complex) in the liver and spleen
157
How is the size of a cell classified?
```
macrocytic = large cell size
normocytic = normal cell size
microcytic = small cell size
```
158
define glycogenesis
cause of formation of glycogen; due to insulin or other anabolic condition
159
Describe the protein needs for athletes
Apprx 1 g/kg to maintain muscle mass.
Apprx 1.4-1.8 g/kg to build muscle mass
160
Describe the role of HCl in the stomach
Keeps the stomach in an acidic environment essential for proteolysis (proteins broken down to peptones and polypeptides down to AA).
161
Compare sorbitol to sucrose
sorbitol has 2/3 the calories per gram and is not as sweet as sucrose
162
What is the RDI for thiamin?
0.5 mg per 1000 kcals (mainly CHO; ie fortified cereals and whole grains)
163
Name the major function of B6
Coenzyme in transamination related to protein metabolism (as protein intake increases, B6 requirements increase).
164
Define provitamin
a compound that can be converted to a vitamin within the body.
Beta carotene--> vitamin A
tryptophan--> niacin
7-dehydrocholesterol --> vitamin D
165
Name the nutrients involved in conversion of homocysteine to methionine
Vitamin B6, B12, and folate
166
Name some anticoagulants and their role with vitamin K
Coumadin, Warfarin, Heparin: act as vitamin K antagonists (while on Coumadin and Warfarin, it is important to have consistent intake of vitamin K).
167
Describe cholesterol
- only found in animal products
- precursor to vitamin D
- key intermediate to estrogen, progesterone and androgens
168
Name the preparation process that contributes to the most vitamin loss
Chopping and cutting foods into small pieces
169
Name the factors increasing risk of bone loss
Immobility, lack of weight bearing activity, menopause (decrease in estrogen production) and increase intake of calcium
170
Describe phytic acid
Found in husks of cereal grain, binds with calcium and inhibits absorption
171
Name the 2 AA containing sulfur
Methionine and cysteine
172
Name BCAAs
Isoleucine, Leucine and Valine
173
Name a good source of monounsaturated fatty acids
Canola and olive oils
174
Describe Ouchi's Theory Z
States that teamwork and job "family" is important. Loyalty to the job is key.
175
Name the types of dry heat cooking.
Broiling, roasting and frying **used for the more tender cuts of meat**
176
Describe Clostridium Perfingens poisoning
Anaerobic bacteria found in meat and poultry, held warm for several hours. Known as the "lunchroom bacteria."
177
Name the minimum cooking temp for meat and poultry
Fresh Beef, Veal, Lamb & Pork = 145 degrees F and rest for 3 minutes.
Ground beef, veal, lamb & pork = 160 degrees F
Fresh poultry = 165 degrees F
Ground Poultry = 165 degrees F
178
What does skim milk need to be fortified with?
Vitamin A and D
179
What role does vitamin K play in blood clotting?
triggers the liver to make prothrombin (helps with coagulation)
180
Describe the roles of vitamin E
1. acts as an antioxidant
2. enhances activity of vitamin A
3. prevents peroxidation of PUFA
181
Name the major function of folic acid
Transport single carbon fragments in AA metabolism and nucleic synthesis. Essential to cell division and RBC formation
182
what role does estrogen play in bone loss.
decreases resorption of calcium from the bone
183
Name 2 nutrients that compete with calcium's absorption site that may prevent absorption
Zinc and iron (and visa versa).
**vitamin D helps promote calcium absorption**
184
Describe glutathione peroxidase
active form of selenium that acts with antioxidants
**risk fo selenium deficiency in TPN patients without supplementation**
185
Name some high phosphorus containing foods
Poultry, meat, milk, eggs, legumes, and nuts (protein sources)
186
Name the 2 classes of essential FA and chief sources of both
1. Linoleic acid. Common in vegetable oils (safflower, corn and soybean oils)
2. Linolenic acid. Common in soybean and canola oil.
187
Name the 2 types of plants that make a complete protein and name the limiting AA in each.
Grains and legumes make a complete protein.
- legumes are limited in methionine
- grains are limited in lysine
188
Name the types of moist heat cooking
stewing and braising (indicated for less tender cuts of meat; all cuts except loin cuts)
189
Describe Botulism poisoning
Anaerobic microorganism found in low acid canned foods (ie vegetables and soups)
190
Describe Trichinosis poisoning
A parasite found in pork and wild game
191
Role of Chylomicrons
transports dietary TGs to the liver, utilizing the lymph system
192
Define glycolysis
a series of enzymatically catalyzed reactions by which glucose and other sugars are broken down to yield lactic acid (anaerobic glycolysis) or pyruvic acid (aerobic glycolysis).
193
Who is most likely in a positive nitrogen balance?
Infants, pregnant women, adolescents and person recovering from illness
194
Which stage of the lifecycle can one absorb intact proteins?
a newborn infant
195
What is the average consumption of fiber in the US diet?
12-15 g/d
196
Name the structure that closely resembles glucose
Vitamin C (ascorbic acid)
197
How is the color of a cell classified?
```
hyperchromic = high color index
normochromic = normal color index
hypochromic = low color index
```
198
Define glycogenolysis
the breakdown of glycogen due to glucagon and other catabolic conditions
199
Which AA can synthesize serotonin?
tryptophan
200
Name the AA, which is lacking in gelatin, making it an incomplete protein.
tryptophan
201
Describe the glucostatic theory
signals are sent to the hypothalamus indicating to the brain that satiety has been reached.
202
What is the RDA for riboflavin?
0.6 mg/1000 kcals
203
Which mineral controls the contraction/rhythm of the heart?
Calcium & Potassium
204
describe lipid metabolism
TG are broken down to FA and glycerol by lipoprotein lipase. In the liver, FA are metabolized by beta oxidation (2 C at a time). The final product is acetyl CoA oxidation in the Kreb's Cycle.
205
Name the B-complex vitamins
```
B1 (Thiamin)
B2 (Riboflavin)
B3 (Niacin)
B6 (Pyridoxine)
B12 (Cobalamin)
```
206
Why must veal be cooked in moist heat?
It is not tender, has little fat and has increased amount of connective tissue.
207
Describe Staphylococcal aureus poisoning.
Aerobic bacteria, resistant to heat. Incubation time is 30 min to 8 hours. Produced when food is left too long at room temp.
(HINT: "short staph"= short incubation time)
208
Name the function of BHA (butylated hydroxyanisole) and BHT (butylated hydroxytoluene)
synthetic antioxidants
used as preservatives in lipsticks and moisturizers, among other cosmetics. They are also widely used as food preservatives.
209
Define osteoblast
Cell that forms bone
210
Name some effects of zinc deficiency
- loss of taste (hypogeusia)
- loss of smell (hyposmia)
- poor wound healing
- short stature and development
211
Name some symptoms of essential FA deficiency
stunted growth and dermatitis (eczema) in infants
212
Name the nutrients needs for the end product of glycolysis to enter the Kreb's Cycle
Niacin, Thiamin, Pantothenic Acid and lipoic acid
213
Name the required nutrients on a food label. aside from energy producing nutrients
Sodium
| vitamin A, vitamin C, calcium and iron --> most common deficient nutrients in the US diet
214
Name the toughest cut of meat
flank (long muscle fibers and little fat)
**also the leanest cut**
215
Describe Escherichia coli poisoning
Aerobic bacteria, found in undercooked contaminated meat due to fecal contamination
216
Name the function of calcium propionate and calcium sorbate.
preservatives
217
Define osteoclast
Cell that breaks down bone
218
Name some effects of iodine deficiency
Cretinism in children of deficient mothers (characterized by low birth weight, short stature, mental retardation, deaf, and/or mutism)
Goiter in adults (irregular growth of the thyroid gland)
219
Describe how antibiotics can cause vitamin K deficiency
high doses of antibiotics can destroy intestinal flora which synthesizes intrinsic factor causes a decrease synthesis of vitamin K
220
Describe collagen formation
proline (w/ the aid of vitamin C) yields hydroxyproline that in turn yields collagen.
221
Name a risk to folic acid fortification in foods.
May mask symptoms of a B12 deficiency.
(When someone with a vitamin B12 deficiency eats a higher folate diet, such as on a plant-based diet, there is a constant supply of folate to create red blood cells and DNA, so red blood cells may appear normal in size. This is how folate can mask a vitamin B12 deficiency.)
222
Which minerals are involved in CHO metabolism?
Phosphorus and chromium
223
Name 4 forms of iron
1. ferrous (heme)
2. ferric (non-heme)
3. ferritin (stored form)
4. transferrin (transport form)
224
Name an excellent source of potassium
Cantaloupe and dried fruits (also for vitamin A)
225
Name the primary role of pantothenic acid
Acts as constituent of coenzyme A that is essential to cellular metabolism
226
Name the best sources of B6
Whole grain cereals, yeast, legumes, liver, oatmeal
227
Name some influences on iron absorption
Citrus juices INCREASE absorption.
tea, coffee and milk DECREASE absorption
228
Name the main extracellular and intracellular electrolytes
```
intracellular= potassium
extracellular= sodium
```
229
What increases absorption of iron?
basic intestinal tract and vitamin C (vitamin C helps convert ferric acid to ferrous in the stomach)
230
Name Maslow's 5 Hierarchy of Needs.
1. Physiological needs
2. Safety and security
3. Sense of belonging
4. Esteem
5. Self-actualization
231
describe the difference between insulin and glucagon
insulin is produces by the beta cells in the Islets of Langerhans and decreases blood glucose.
Glucagon is produced by the alpha cells in the Islets of Langerhans and causes a rise in blood glucose by increasing glucogenolysis and gluceoneogenesis.
232
Describe the role of LDL chol.
Carries chol from the liver to tissues. Main cause of atherogenesis
233
Define anemia
a reduction in the size, number of RBCs and/or the quantity of hemoglobin (color) resulting in the decreased ability of carrying oxygen in the blood.
234
Name the nutrients destroyed by UV light
Riboflavin and vitamin C
**reason why milk is packaged in opaque containers**
235
describe beta carotene
a precursor to vitamin A, converted in the small intestine
236
Name the RDI for niacin
6.6 mg/1000 kcals
237
Describe the role of HDL chol
transports excess chol to the liver to recycle into bile acids and excreted.
238
Name the major nutrients to combat nutritional anemia
iron, protein, folate, vitamin C, B12 and E
239
Name the major function of biotin
during energy metabolism, it adds or removes CO2 from compounds; Coenzyme for FA metabolism
240
What is the mineral that plays an important role in blood clotting?
Calcium
241
Name the chemical name and symbol for heme and non-heme iron
Fe+++ = non-heme iron or ferric iron
Fe++ = heme iron or ferrous iron
242
Which AA is a precursor to another?
Phenylalanine yields tyrosine
243
Name the 3 monosaccharides
Glucose, Fructose and Galactose
244
Define hemosiderosis
Increased storage of insoluble iron in the spleen and liver without tissue damage
245
Describe PKU
Due to an enzyme deficiency, phenylalanine is not converted to tyrosine causing a build-up of phenylalanine (Nutrasweet contains a lot of phenylalanine and has to be labeled on food products).
246
Name the 3 disaccharides
Lactose (glucose + galactose)
Maltose (glucose + glucose)
Sucrose (glucose + fructose)
247
Define anabolism
the build up of molecules
248
define catabolism
the breakdown of molecules
