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NS 1410 Final Study Guide – Complete With Solutions
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NS 1410 Final Study Guide – Complete With Solutions
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NS 1410 Final Study Guide – Complete With SolutionsAll organic and inorganic dietary nutrients Right Ans - • Organic consists of
carbohydrates fat protein and vitamins and contain carbon.
• Inorganic consists of minerals and water and has no carbon
Kcals per gram of fat, protein and CHO Right Ans - • Fat - 9 kcal per g.
• Protein - 4 kcal per g.
• Carbs - 4 kcal per g.
• Alcohol - 7kcal
MyPlate Right Ans - • Visual representation of dietary guidelines for
Americans
RDA/RDI Right Ans - Recommended Dietary Allowance
• RDA - Formally the principle nutrition standard for Americans.
• Why - An excess intake of energy leads to obesity and energy
• RDA is based on the mean or average energy intake for each age and sex
group.
• To plan and evaluate diets of populations.
• Estimate risk of deficiencies over time.
• Determine the adequacy of diets in surveys.
• Establish guidelines for food assistance programs guidelines for food
assistance programs.
• Guidelines for food labeling.
• To develop new food products.
• How - Energy, protein, 11 vitamins, 7 minerals, for various age groups
throughout the life cycle, males and females, pregnant and lactating women.
• Appetite and satiety
Digestion and absorption of; starch, protein and fats Right Ans - Fats
• Fats are not digested and absorbed easily because they are insoluble in
water.
• Fat digestion begins in the small intestine.
Digestion of fat in stomach:
• Gastric lipase works only in an acidic environment and it acts on
triglycerides containing short and medium chain fatty acids.
Digestion of fats:
• Fats enter the small intestine
,• Bile is secreted from the gall bladder into the small intestine
• Bile produced by the liver and stored in the gall bladder.
• Bile disperses fat into smaller fat droplets.
• Pancreatic enzymes break fat into two separate fatty acids and a
monoglyceride.
Digestion of fat in the small intestine:
• Primary site for fat digestion
• Bile acids emulsify digested fat,
• CCK stimulates pancreas to secrete pancreatic lipase, pancreas releases
lipase,
• Fat is broken down into monoglycerides and fatty acids.
Protein
• Protein digestion - locations, enzymes, transport
• Protein digestion begins in the stomach, hydrochloric acid breaks down
protein structure and activates pepsin
• Pepsin: an enzymes that breaks down proteins in to short polypeptides and
amino acids.
• Proteins uncoil and lose their shape caused by heat acid base metal and
alcohol, protein function is lost
• Protein is denatured during digestion
• Denatured enzyme cannot do its job, and may occur during high fever or
when blood pH out of normal range.
• Digestion continues in the small intestine
• Pancreatic enzymes called proteases, complete the digestion of proteins into
single amino acids dipeptides and tripeptides.
• Amino acids are transported via the portal vein to the liver to be converted
to glucose or fat, build new protein, be used for energy, and be released into
the blood to the other cells.
Pancreatic enzymes Right Ans - • Pancreatic amylase - digest carbs
• Pancreatic Lipase - digest fat
• Protease - digests proteins
Bicarbonate Right Ans - • Neutralizes chyme
• Raises PH to 7 or more
Fiber Right Ans - Insoluble fiber
• Promote regular bowel movements
• Examples: lignin's cellulose, and hemicelluloses.
,• Good sources: whole grains seeds legumes fruits and vegetables.
Soluble fiber
• Associated with reducing the risk for cardiovascular disease
• Type 2 diabetes
• Lowering cholesterol
• Blood glucose levels
• Good sources: citrus fruits, berries, oat products, and beans
Characteristics of fiber, positive and negative effects of fiber
Role of fiber
• May reduce the risk of colon cancer
• Helps prevent hemorrhoids
• Constipation and other intestinal problems
• May reduce the risk of diverticulosis
• May reduce the risk of heart disease
• May enhance weight loss
• May lower the risk of type 2 diabetes
• Adequate intake of fiber is 25 grams daily or 14 g / 1000 kcal
• Most Americans eat only half the recommended amount of fiber
• Its best to get fiber from food
• Adequate fluid at least eight 8oz glasses a day
Negative effects of excessive fiber:
• 1. Displaces energy and nutrient dense foods
• 2. May cause intestinal discomfort and gas
• 3. May interfere with absorption of minerals
• 4. Can cause GI obstructions if consumed without adequate fluids.
Caffeine Right Ans - • Stimulant that crosses placenta and reaches the fetus
• 1 to 2 no harm
• Miscarriage, preterm births, low birth weight.
Absorption; Passive, facilitated, and active transport Right Ans - • Passive -
nutrients pass through bloodstream without carrier or energy
• Facilitated - requires a carrier of protein
• Active - requires carrier of protein and energy
Cellulose Right Ans - FILL IN
Monosaccharides/Polysaccharides Right Ans - Monosaccharides
, • Fructose - fruit sugar sweetest of all abundant in fruit and honey saps used
to sweeten a variety of food products.
• Glucose - blood sugar used to supply cellular energy. The most abundant
carbs.
• Galactose - not free in nature component of lactose milk sugar and some
polysaccharides.
Polysaccharides
• Consists of many glucose units linked together to form a long chain and are
considered the storage form of glucose: Starch, glycogen, and fiber.
• Complex carbs consists of digestible starch and glycogen, and indigestible
fiber: cellulose, hemicellulose, and pectin.
• Starch is the storage form of glucose in plants, primary complex CHO in the
diet,
• Found in grains (rice corn wheat oats millet rye and barley) legumes (beans
peas) and tubers (potatoes yams and cassava).
• Fiber: dietary fiber is the non-digestible part of plants (grains rice seeds
legumes and fruits), functional fiber is carbs contracted from plants and added
to food (cellulose guar gum pectin psyllium)
Insulin, glucagon Right Ans - • Insulin- regulates blood from getting too or
too low ; decreases glucose
• Blood
• Glucagon - opposite of insulin; increases glucose; by converting glycogen to
glucose
• pancreases
Functions of fat in foods Right Ans - Taste, Smell, Flavor(tenderness)
Fat soluble and water soluble nutrients Right Ans - Water
• absorbed directly into the blood
• travel freely
• excess excreted into the urine
• needed in frequent doses (1-3 per day)
Fat
• absorbed into the lymphatic system and then the blood
• requires a protein or lipid carrier for transport
• can accumulate in the liver or adipose tissue
• needed in periodic doses (weeks or months)
Which vitamins are water soluble and fat soluble
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