WGU Nutrition C787 Test (100% Verified)

till of form of fluid intake. 6 classes of nutrients AWGU Nutrition C787 Test (100% Verified) Function of fluids Ans- Provide shape and rigidity to cells, regulate body temp, lubrication, solvent, homeostasis More function of fluids Ans- Cushion body tissues, transports nutrients and waste, source of trace mineral, chemical reactions hypothalamus Ans- Controls thirst Thirst triggers Ans- Sodium and solute levels increase in blood Sources of fluid intake Ans- solid food and fluids, even coffee and energy drinks, though they are not necessarily healthy. Sns- carbs, proteins, fat/lipids, vitamins, minerals, water Tolerable upper intake level Ans- the highest level of daily consumption that current data has shown to cause no side effects in humans; ensures people do not take harmful amounts (usually d/t supplements) My plate Ans- half fruit and veggies (more veggies); half protein and grains (more grains); dairy on the side sources of up-to-date nutrtion Ans- CDC, National institute of health Social triggers for eating Ans- learned and environmental e.g social gatherings how pepsin is activated Ans- pepsinogen secreted by stomach mucosa, activated by HCl in stomach Pancreatic proteases Ans- Active in small intestine. Amino acid absorption and final breakdown into smallest components.2 trigger foods for GERD Ans- coffee and tomato typical manifestation of GERD Ans- chest or back pain when lying down after meal Safe food for celiac disease Ans- Rice; no wheat, rye, or barley. Macronutrients Ans- Carbs, fats, proteins Monosaccharides Ans- glucose, fructose, galactose Starch Ans- 2 or more glucose monomers chained together in plants Glycogen Ans- 2 or more glucose monomers chained together in animals Glucagon Ans- hormone secreted by pancreas that causes the liver to convert stored glycogen into glucose when blood glucose falls too low. sucrose Ans- glucose + fructose lactose Ans- glucose + galactose maltose Ans- glucose + glucose AMDR for carbs, proteins, and fats Ans- half of daily calories should be from carbs, 10-35 % from protein, 20-35% from fat. fiber recommendation Ans- 14 g per 1000 kcal dailywhole grain intake Ans- half of all grain products should be whole grain complex carbs Ans- long polysaccharides Added sugars Ans- 25% or less total daily kcals should come from this Trans fats Ans- found in partially hydrogenated oils, unsaturated. Mimic saturated and are usually solid at room temperature Saturated fats Ans- Fully hydrogenated. Long chains, stack well, solid at room temperature Fat Ans- important concentrated source of energy, supports cell growth, maintenance and repair, insulator to maintain constant body temperature. Ideal heart health Ans- diet low in trans and saturated fat Cholesterol Ans- building blocks of steroid hormones Fatty fish Ans- high in omega-3 fatty acids EPA and DHA Plant sources e.g. flax Ans- high in omega-3 fatty acid ALA olive oil Ans- high in monounsaturated fat seeds and nut oils Ans- high in polyunsaturated fats Protein Ans- made up of amino acid and contains nitrogen