Quiz 1 Flashcards
(240 cards)
1
Q
Calories per gram of Protein, Carbohydrate, Fat, and Ethanol:
A
4, 4, 9, 7
2
Q
Calorimeter - protein =
A
5.6 cal
3
Q
True or False? Nitrogen is utilized by the body for energy.
A
F
4
Q
Where is oxygen found in fat?
A
Carboxylic acid residues only
5
Q
Energy is needed for:
A
basal metabolism, activity, digestion and absorption
6
Q
Specific dynamic action:
A
energy use above the resting metabolic rate for digestion and absorption
7
Q
True or False? Most energy is spent being active.
A
F. most spent on physiologic processes
8
Q
Define basal metabolism:
A
minimum energy to maintain life, energy needed to keep the awake and resting body alive
9
Q
Units of measurement for BMR:
A
calories per square meter of body surface per hour
10
Q
Does BMR increase or decrease during life?
A
decrease
11
Q
What regulates BMR?
A
thyroxin
12
Q
What causes BRM to increase?
A
fever, injury, infection, stress, pregnancy and lactation
13
Q
BMR is higher in (2):
A
males and tall people
14
Q
True or False? Babies have a higher metabolism than sedintary adults.
A
T
15
Q
At (low/high) environmental temperatures more energy is required to maintain body temperature
A
low (probably both, right?)
16
Q
about __ to ___% of total calories is used for specific dynamic action
A
5-10%
17
Q
What is the thermic effect of food known as?
A
specific dynamic action
18
Q
specific dynamic action protein, carbohydrates, and fats
A
protein: 12%, carbohydrates: 6%, fats: 2%
19
Q
What % of total energy expenditure do basal metabolism and SDA account for?
A
about 80%
20
Q
What food type requires the least amount of energy to digest?
A
fats
21
Q
Protein break down to:
A
ama initially OR protein to glucose, which requires more energy
22
Q
What % of caloric energy is used for activity?
A
20%
23
Q
What is BMI?
A
weight-for-height standard, most closely related to body fat content
24
Q
How to calculate BMI:
A
weight (in kilograms) divided by height (in meters) squared
25
Healthy BMI range:
18.5 to 24.9
26
Overweight BMI:
≥ 25 indicates overweight
27
Obesity BMI:
≥ 30 indicates obesity
28
BMI ≥ __ increases risk for weight-related health disorders such as type 2 diabetes and cardiovascular disease
25
29
Adult BMI should not be applied to:
growing kids, older people, pregnant and lactating women, muscle heads
30
True or False? We eat about the same amount of calories as about 100 years ago.
T
31
Why are we larger as a population than 100 years ago?
we are less active
32
What % over average body weight categorizes a person as being overweight?
10% over normal
33
What % over average body weight categorizes a person as being obese?
20% over normal
34
Obesity contributes to:
gall bladder disease, gout, arthritis (GAG)
35
Etiology of obesity:
genetics, eating, increase in adipose cells during infancy and childhood (?), lack of satiation, psychological factors, lack of activity
36
How many calories does it take to gain 1 lb?
3500 cal
37
Essential nutrients:
Protein, Carbs, Lipids, Vitamins, Minerals
38
Protein is required for:
growth, maintenance, muscle, enzymes, bone
39
How many essential amino acids are there?
nine, more than 9 essential as in infant
40
Major sources of protein:
meat, milk, eggs, beans
41
What is the major source of fuel in our diet?
carbs
42
What food source provides most fiber?
Carbs
43
Major sources of carbohydrates:
sugars, starches, cereals, breads, vegetables, fruits
44
True or False? Some fatty acids are essential for life and growth.
T
45
Major sources of lipids:
fats and oils
46
regulators of body metabolism:
vitamins
47
Vitamins may function as:
coenzymes
48
Minerals and water have roles in:
bone, hemoglobin, acid-base and osmotic balance, nervous system, enzyme function
49
RDA stands for:
Recommended Dietary Allowances
50
True or False? RDA's are developed to apply to an individual.
F
51
Adipose cells produce _______ and contribute to the risk of ______
hormones, diabetes (overweight people have higher levels of lepton, adipose principals, and resistin)
52
10 extra calories per day = gain ___ a year
1lb
53
½ tsp of sugar a day = __ lb a year
1
54
The average person is about ___ lbs heavier in their 30’s/40s than early 20’s.
20
55
Quantities of vitamins and minerals required in the diet are measured in:
Miligram or microgram
56
This is to keep bone from being brittle:
Organic matrix
57
How can you make bone rubbery?
Remove calcium:
58
How are carbohydrates stored in the body?
they aren't
59
True or False? The body can produce all longer chain FFA's it requires.
F
60
Some vitamins require this to be functional:
Apoenzyme
61
What mainly acts as solvent for the minerals?
water
62
Where is most min in body?
bone
63
What year was the last revision of the RDA?
1989, 10th revision
64
What does the RDA include?
protein, 11 vitamins, 7 minerals, 18 age and sex categorites
65
What does DRI stands for?
dietary reference intakes, set for all vitamins and most minerals
66
True or False? The RDA is the minimum requirement for each item on the list of RDA's.
F
67
True or False? The RDA meets the needs of all normal healthy people.
F. most
68
Is the RDA set at a level lower or higher?
higher
69
What is the RDA aimed at preventing?
deficiency disease, margin of safety
70
When would a person need higher levels than the RDA?
to prevent disease
71
True or False? The RDA differs between countries.
T. why?
72
What 4 main categories does the Dietary Reference Intakes include?
macro-nutrients, electrolytes, water other food components (e.g., dietary fiber)
73
Which do we follow at this point, RDA or RDI?
RDA until the updates for RDI are done
74
Four additional new sets of standards:
Estimated Average Requirements (EARs), Recommended Dietary Allowances (RDAs), Adequate Intake (AI), Recommended intake, Tolerable Upper Intake Levels (ULs) ART
75
The Original Food Guide Pyramid:
USDA (dept of agri) 1992, goal: eat less fat, sugar, and calories, variety is key, 5 food groups + fats, oils, and sweets
76
What food group formed the foundation for the pyramid in the original pyramid?
grains
77
True or False? Fats, oils, and sweets is a group in the food pyramid.
F
78
Why are fats, oils, and sweets in the pyramid if they are not a group?
noted for the importance of not eating excess
79
In what year did the new food pyramid come out and how does it differ?
2005, No one group given more importance than the others
80
Who developed the guidelines for the food pyramid?
USDA and DHHS
81
Goal of the dietary guidelines
reduce risk of obesity, hypertension, heart disease, and alcoholism
82
Current USA diet vs. Guidelines diet
Current: 16% protein, 50% CHO, 33% fat
Guideline: 10-15% protein, 55-60% CHO, 25-30% fat
83
10 dietary guidelines:
healthy weight, daily activity, follow pyramid, daily variety of grains, fruits, and vegetables, keep foods safe to eat, low in saturated fat and cholesterol and moderation of total fat, sugar, and alcohol, less salt
84
Where do we get most saturated fat in our diet?
animal fats
85
CHO provide ___ % of our total calories, __ sugars, ____ starches;
~50, ~1/2, ~1/2
86
glucose (glc) is aka:
(dextrose)
87
What is the major monosaccharide in the body?
glucose
88
List 3 monosaccharides:
glucose, fructose, and galactose
89
Fructose is metabolized to:
glucose
90
List 3 disaccharides:
sucrose, lactose, maltose
91
What are maltose and sucrose produced from?
fermenting grains and plants, respectively
92
what is sucrose made of?
glucose and fructose
93
What is lactose made of?
glucose and galactose
94
What is maltose made of?
2 glucose
95
Most sugar comes from:
Sugar cane or sugar beets
96
Most gal in diet comes from:
lactose
97
True or False? All polysaccharides are composed of glucose molecules.
F. most
98
What polysaccharides have alpha-linkages?
starch and glycogen
99
What polysacccharides have beta-linkages?
dextrans and cellulose
100
Polysaccharides that are soluble fibers:
pectins
101
Examples of pectins:
galacturonic acid and other monosaccharides
102
Is dextran digestiable (ie wheatbran)?
no
103
When these are heated, they can form jellies:
Pectins
104
Soluble fibers can dissolve, absorb, and bind to:
cholesterol
105
Main function of carbohydrates:
energy, fat metabolism
106
These both require glucose to function:
red blood cells, brain
107
Insufficient CHO leads to:
inadequate digestion of fats, ketone formation
108
How many carbohydrates are needed daily for fat digestion?
at least 50 - 100 g (200-400 cal)
109
When are ketones formed?
not enough carbohydrates, insulin-dependent diabetes
110
Our liver contains a supply of carbs (glycogen) that would last the body how long?
one day
111
If insufficient CHO, the body must:
make glucose from proteins, mainly low calorie, semi-starvation diet
112
iv solution often contains _% glucose
5
113
What is the RDA for carbohydrates?
there is none
114
Functions of carbohydrates
nucleic acids structure (ribose and deoxyribose), glycolipids (cellular membranes), ground substance of connective tissue, palatability and food consumption, used by host bacteria (oral, intestinal), fiber source
115
Average U.S. daily intake of carbohydrates:
250 g/day
116
How many g/ day of carbohydrates would aid in a fat-lowering diet?
300 g/day
117
Getting enough carbohydrates prevents:
ketosis and fat breakdown, maintains protein
118
Per capita usage of sweetners per year:
> 100 lb
119
How much sugar per day is eaten per capita, mostly incorporated into food?
1/3 lb
120
True or False? All sweetners are non-nutritive.
F.
121
Nutritive sweeteners:
high-fructose corn syrup, maple syrup, honey (botulism spores, harmful to infants), glucose, fructose, maltose, lactose (some mono, some disaccharides)
122
Equal is made from:
aspartame
123
Truvia is made from:
stevia extract
124
Are sugar alcohols nutritive or non-nutritive sweeteners?
nutritive
125
Examples of nutritive sweeteners:
sorbitol, mannitol, xylitol
126
Sorbitol is ___% as sweet as sucrose.
60
127
Another name for sorbitol:
glucitol
128
What is sorbitol derived from?
glucose
129
What is mannitol derived from?
mannose
130
What is xylitol derived from?
xylose
131
Are sugar alcohols metabolized to glucose at a slower or faster rate?
slower
132
What are sugar alcohols used in?
gums, mints, and candies
133
Why are there fewer calories in sugar alcohol sweeteners?
Additional oxygen added, not as much C and H to oxidize, fewer calories
134
2 non-cariogenic sugar alcohol sweeteners:
Sorbitol and mannitol (all are non, right)
135
Anit-cariogenic(?) sugar alcohol sweetener:
xylitol
136
Why are sugar alcohol sweeteners less cariogenic than glucose, fructose, etc.?
fermented at a lower rate by oral bacteria
137
True or False? Sugar alcohol sweeteners contribute to dental caries formation.
F
138
Sugar alcohols: (2 fractions) the sweetness
2/3 or ¾
139
Splenda is made from ___ and is ___ X sweeter than sucrose, whereas sucrose is ___ X sweeter than sucrose.
Sucralose, 600, 350
140
How many grams of sugar needed to have the equivalent sweetness of 1 g of aspartame (mainly peptide)
180 g
141
Examples of non-nutritive sweeteners:
Saccharin, Aspartame, Sucralose, Acesulfame, Stevia
142
Which non-nutritive sweetener has been around the longest?
Saccharin, 1879
143
What % of your diet would have to be made of saccharin to be linked with bladder cancer?
7.5% of diet
144
Saccharin is safe for use in:
foods, drugs, or dentrifices
145
Why are there calories in some foods made with non-nutritive sweeteners?
glucose or dextrose is usually first ingredient, otherwise it would seem as though we were adding nothing, acts as a filler almost
146
What common sweetener is made of aspartame? Which is saccharine?
equal, sweet n' low
147
Aspartame is __ x sweeter than sucrose.
~180
148
How many cal / g (amino acids) is in aspartame?
4
149
Compare aspartame to saccharine:
lacks bitter taste of saccharin, 20 x more expensive than saccharin, don't use if you have PKU
150
Which non-nutritive sweetener is unstable at high temperatures and, therefore, can not be used for baking?
aspartame
151
Chemical composition of splenda:
three chlorines instead of the hydroxyl groups on sucrose
152
How many times sweeter than sucrose is stevia?
300 times
153
Stevia is made from:
Stevia rebauddiana
154
stevioside contains, rebaudioside A contians:
two linked glucose molecules (how is this different than maltose then?), three linked glucose molecules
155
What is Truvia made of?
stevia + erythritol
156
Nutritional diseases can occur from this being removed from rice:
bran
157
Who developed the graham craker?
Sylvester Graham
158
What is postum?
coffee substitute, made of roasted grains
159
Component of food that decreases risk of colon cancer and intestinal disorders:
fiber, makes transit time faster
160
Soluble fiber can bind:
cholesterol containing substances
161
What can lower cholesterol and isn’t absorbed in body as readily when bound
oatmeal, statin drugs (? What?)
162
Is fiber found in animals?
no, mainly non digestible carb containing components like cellulose or non-cellulose polysaccharides
163
This holds water and is bulk producing:
cellulose, which is insoluble
164
What is fiber?
nondigestable plant parts
165
Examples of fiber:
cellulose, noncellulose polysaccharides and lignin (a non-carbohydrate)
166
Fxns of noncellulose fiber carbohydrates:
absorb water, slow gastric emptying, make you feel full, bind bile acid, inhibit cholesterol absorption, slows glucose absorption (si)
167
Lignins:
large phenyl propane polymers, woody parts of plants, sandy texture of pears, bind bile acids
168
Are pectins shorter chains or longer chains?
longer chains
169
Where are lignins found?
in plants, texture of pears
170
Examples of soluble fibers:
Fruits, veg, oats, legumes, psyllium seeds (pectins, gums)
171
Insoluble fibers:
brans
172
Function of fiber:
adds bulk
173
What can bind iron, zinc, and magnesium?
fibers, less available
174
True or False? Carbohydrates can be either soluble or insoluble.
T.
175
True or False? Non-carbohydrates can be either soluble or insoluble.
F. insoluble only
176
Major food source for insoluble non-carbohydrates:
whole grains, flax seed
177
Major food source for insoluble carbohydrates:
all plants, wheat, rye, rice, vegetable
178
Major food source for soluble carbohydrates:
citrus fruits, oat products, beans, food thinckeners
179
physiologic effects of insoluble non-carbohydrates:
increases fecal bulk, estrogen-like effects
180
physiologic effects of insoluble carbohydrates:
increase fecal bulk, speed food through intestines
181
physiologic effects of soluble carbohydrates:
delays gastric emptying; slows glucose absorption; can lower blood cholesterol
182
Component of insoluble non-carbohydrates and example:
Lignins, cellulose/ hemi-cellulose, wheat products and brown rice
183
Component of soluble carbohydrates and example:
components: pectins, gums, mucilages, some hemi-cellulose; examples: apples, bananas, oranges, carrots, barley, oats, kidney beans
184
This type of diabetes, the patients make insulin but cells are resistant to it
Type II
185
Insulin-dependent diabetics diet should be:
three regular meals per day w snacks, increase complex CHO and fiber, decrease simple sugars
186
diabetics should be cautious of this in their diet:
Simple sugar
187
3 risk factors for diabetes:
heredity, smoking, obesity
188
How much does the response to treatment of periodontitis decrease for smokers?
½ of response
189
Is there a significant differences in cariogenicity between starch and sugar?`
No, minimal
190
When can starchy foods contribute as readily as simple sugars to the formation of caries?
when they are retained longer
191
Chemicals that prevent formation of caries:
fluoride, chlorhexidine
192
Why is it important for kids to have fluoride during development?
will be incorporate into flourapetite and bc stronger
193
2 names for chlorhexidine solutions:
Peridex, PerioGard
194
How does chlorhexidine solution work?
has substantivity (stays on tooth structure for 8-13 hours), binds to pellicle and chromophores, antimicrobial effect, can by polished off with a prophy cup
195
_This_ is effected very little by diet while _this_ is effects greatly by diet.
PD, caries
196
What type of infection causes dental caries?
bacterial
197
The absence of any one of these factors will dramatically reduces caries risk:
The susceptible tooth, cariogenic bacteria, fermentable carbohydrate (host, bacteria, sugar)
198
What 3 factors are in the interlocked circles for caries risk?
host, bacteria, diet
199
Protective factors against caries:
minerals, ions, buffers, bicarbonate, phosphates
200
Examples of minerals and ions that are protective factors:
fluoride, calcium, phosphorus: intrinsic (saliva); extrinsic (rinse, varnish),
201
Mechanism by which minerals and ions are protective factors against caries:
promote remineralization of incipient lesions
202
Mechanism of buffering agents, bicarbonate, and phosphates and protective factors against caries:
neutralize acids (Organic)
203
Example of buffering agents, bicarbonate, and phosphates as protective factor against caries:
sugarless gum
204
Host factors:
Genetics, Race, Age, nutrition, behavior
205
4 circle version of caries chart:
bacteria, saliva (flow and composition), minerals, t.e. and fluoride status, nutrients and food components
206
True or False? Malnutrition leads to caries.
F
207
Are caries frequent or infrequent in a limited or subsistence diet?
infrequent
208
What does a a limited or subsistence diet consists of?
rice, coarsely ground cereals, meat, fish, low sucrose
209
How might malnutrition affect the dentition?
remodeling of bone
210
True or False? Fructose intolerance can be hereditary.
T
211
What happens to a person with fructose intolerance if they eat fructose?
nausea, vomiting, tremor, coma, and possibly convulsions
212
Foods to avoid if fructose intolerant:
Fructose and sucrose (glucose-fructose)
213
What is unique about people with fructose intolerance?
very few caries
214
These foods alone, result in less caries than sugary foods:
starchy
215
Why is a person at lower caries risk by eating carbohydrates rather than sugar containing foods?
because it is mainly glucose
216
What was the Homewood House diet?
lactovegetarian diets without sweets, mainly dairy, fruits, raw vegetables, and nuts
217
Examples of carbohydrates:
whole meal bread, soybeans, wheat germ, oats, rice, potatoes
218
Dental health of the kids in Homewood House:
highly reduced caries, 75% with gingivitis due to poor oral hygiene, increase in DMFT after moving out and choosing their own diet
219
True or False? Given a certain diet, a person can acquire resistance to caries.
F
220
At what age was there a steep increase in DMFT at the Hopewood House?
11
221
What was the study done in the mental institution in Vipeholm, Sweded?
changes in frequency and consistency of carbohydrate intake for 7 groups, 2 groups: sugar w/ meal, 4 groups: sweets between meals, control: basic diet
222
What were the differences between the groups in the mental institution in Sweden?
quantity, degree of adhesiveness, and time
223
Main outcome learned from Sweden study:
Same amt of candy eaten with other food, little effect on caries rate, no additional acid exposure
224
What, besides the frequency of exposure, was shown to have an impact on the development of caries?
stickiness of the sugar-containing food
225
True or False? Some people are resistant to caries.
T
226
About what percent of the population is possibly resistant to caries?
30%
227
All sugar alcohols have this chemical composition:
aldehyde (-CHO) group replaced with alcohol group (-CH2OH)
228
3 examples of sugar alcohols:
sorbitol, mannitol, and xylitol
229
How many calories per gram are in xylitol?
3
230
Why is xylitol non-cariogenic?
not metabolized by cariogenic bacteria
231
Why is it believed that xylitol may have anti-cariogenic properties?
Plaque lowers with xylitol, Marshall island Study: infants given xylitol syrup daily for 10.5 months in varying doses
232
In which group of infants were caries the lowest in the Marshall Island study?
8 g/day in 2 doses (less caries than 8 grams in 3 doses)
233
What in saliva affects caries risk?
buffers, phosphates
234
True or False? Minerals influence the rate of caries.
T
235
What is HFT?
hereditary fructose intolerance
236
True or False? HFT showed us that glucose is cariogenic.
F. That sucrose is cariogenic
237
Study that provided information on frequency of sugar exposure and stickiness of sugar in relation to caries frequency?
Vipeholm
238
Study, replace sucrose with xylitol, decrease in caries:
Turku Finland Study
239
Which study showed us that xylitol syrup provided to infants can reduce caries incidence?
Marshall Island Study
240
Examples of noncellulose fiber carbohydrates:
Hemicellulose, pectins, gums
