Test 1 Review

Question 1

Nutrient

Answer 1

substance that supports GROWTH, MAINTENANCE, and REPAIR of body tissue

Question 2

6 Major Nurtients

Answer 2

water, minerals, vitamins, carbohydrates, protein, lipids

Question 3

Vitamins

Answer 3

organic, no energy

Question 4

Minerals

Answer 4

inorganic (no carbon), no energy

Question 5

How many vitmains?

Answer 5

13 (each has a specialized role)

Question 6

What do Vitamins do?

Answer 6

facilitate energy release

Question 7

How can Vitamins be destroyed?

Answer 7

heat, light, oxygen, chemicals.
* Duration of exposure is important

Question 8

How many ESSENTIAL minerals are there?

Answer 8

16 - CAN’T be made in body, must be obtained from food

Question 9

What contains minerals?

Answer 9

bones + teeth

Question 10

Where are minerals found?

Answer 10

bodily fluids

Question 11

Can minerals be destroyed?

Answer 11

No!
BUT:
- can be “leaked” (ex: into cooking water)
- can be bound by fibers (ex: phytates, oxalates)
- skins of produce can store/keep minerals in food

Question 12

Carbohydrates Run-Down

Answer 12

organic, energy-yielding, macronutrient

Question 13

Lipids Run-Down

Answer 13

organic, energy-yielding, macronutreint

Question 14

Proteins Run-Down

Answer 14

organic, energy-yielding, macronutrient

Question 15

Vitamins Run-Down

Answer 15

organic, micronutrient

Question 16

Minerals Run-Down

Answer 16

inorganic, micronutreint

Question 17

Water Run-Down

Answer 17

inorganic

Question 18

What classifies “Functional Foods”

Answer 18

• potentially beneficial effects
• contains non-nutrient substances that help promote well-being
  -whole, enriched, fortified

Question 19

Whole, Enriched, Fortified Foods

Answer 19

• Oatmeal: soluble fiber + heart health
• Chia/Flax Seeds
• Orange Juice w/ added Calcium
• Milk fortified w/ Vitamin D
• Whole Grains
• Berries
• Yogurt w/ Probiotics for gut health

Question 20

What do “Energy-Yielding Nutrients” do?

Answer 20

1) Release energy (kilocalories)
- Carbs = 4kcal/g
- Protein = 4kcal/g
- Fat = 9kcal/g
2) Alcohol - NOT A NUTRIENT
- 7kcal/g
3) Macronutrients vs Micronutrients
- Macro = G
- Micro = mg or microgram

Question 21

RDA

Answer 21

Recommended Dietary Allowance
- meets needs of about 98% pop.
- not meant to: RESTORE health. PURPOSE: provide dietary nutrient ADEQUACY

Question 22

ADMR

Answer 22

Acceptable Macronutrient Distribution Ranges
- percent of daily calories by macronutrient
- adequate energy + nutrients
- reduce risk on chronic disease

Question 23

ADMR range for Carbohydrates + RDA/FIBER/UL

Answer 23

45-65% kcal
130 g/day
DV: 28g/2000kcal (14g/1000kcal)
no UL (Tolerable Upper Intake Level)

Question 24

ADMR range for Fat

Answer 24

20-35% kcal

Question 25

ADMR range for Protein

Answer 25

10-35% kcal

Question 26

Leading Cause of Death in US w/ relation to DIET

Answer 26

Heart Disease (23.5), Caners (22.5), Strokes (5), Diabetes Mellitus (2.9)

Question 27

Diet Planning Principles

Answer 27

A: Adequacy B: Balance C: Calorie (energy) Control D: Density (Nutrient) M: Moderation V: Variety

Question 28

Density (Nutrient)

Answer 28

- the most nutrients for the least amount of food - Low-nutrient dense foods = EMPTY calories

Question 29

Moderation

Answer 29

- portion sizes - LIMIT consumption of foods high in FAT and ADDED SUGARS

Question 30

Variety

Answer 30

- eat from each of the food groups - vary choices daily

Question 31

Where are carbohydrates MAINLY found?

Answer 31

plant-based foods

Question 32

Saccharides

Answer 32

sugar

Question 33

Monosaccharides

Answer 33

1 sugar ex: glucose, fructose, galactose - simple carbohydrates or sugars

Question 34

Disaccharides

Answer 34

2 sugars ex: maltose, sucrose, lactose - simple carbohydrates or sugars

Question 35

Polysaccharides

Answer 35

2+ sugars - complex carbohydrates + contain MANY glucose units GLYCOGEN (animals)

Question 36

Disaccharides

Answer 36

2 sugars CONDENSION: - monosaccharide + monosaccharide - releases water HYDROLYSIS: - 1 Disaccharide --> 2 - adds water to break bond - happens in digestion

Question 37

Maltose

Answer 37

glucose + glucose

Question 38

Sucrose

Answer 38

glucose + fructose

Question 39

Lactose

Answer 39

glucose + galactose