BIOD 121: Nutrition Model 1 2023 with 100% correct questions and answers

What are the five dimensions of health physical health intellectual health emotional health social health spiritual health Food provides energy in terms of calories Nutrients 1) promote growth and development 2) maintain tissue, cells, and bones 3) fuel the body for physical and metabolic work 4) regulate body processes Hunger internal drive often experiences as a negative sensation such as churning, growling, or stomach pain appetite external drive often related to pleasant sensations associated with food and can lead us to eat even if we aren't hungry Gastrointestinal (GI) tract The main sites in the body used for digestion and absorption of nutrients. It consists of the mouth, esophagus, stomach, small intestine, large intestine, rectum, and anus. Also called the digestive tract. Hormones compounds secreted into the bloodstream by one type of cell that acts to control the function of another type of cell. Hormones that Increase hunger Ghrelin Endorphins Neuropeptide-Y Hormones that Decrease hunger (cause satiety) Leptin Serotonin Cholecystokinin (CKK) Leptin Alerts the brain to turn off the hunger center and activates the satiety center when consuming a meal. Leptin production occurs in adipose (fat) cells Ghrelin produced by the stomach and has an opposing role: traveling to the brain, it stimulates the hunger center as it deactivates the satiety center External Forces of why we make the food choices we do- 1. Sensory: eg. taste, smell, texture, color, moisture, temperature 2. Cognitive: eg. habits, comfort food, advertising, social factors nutritional value 3. Environmental: economics. lifestyle, culture/religion, environment 4. Health Status: physical restrictions, declining taste due to medications, age/gender essential nutrients nutrients necessary for normal body functioning that must be obtained from food -over 45 -six classes that serve 3 general functions (energy, regulation, contribute to cellular and body structure What are the six classes of nutrients carbohydrates, fats, proteins, vitamins, minerals, water Carbohydrates composed of carbon, hydrogen, and oxygen complex or simple forms found in starches and sugars broken down into glucose—a source of energy for cells and tissue function: primary source of energy sources: grains, vegetables, fruits, dairy products, and legumes (Organic, Macronutrient) Lipids (Fat) composed of carbon, hydrogen, and oxygen triglycerides (fats or oils), cholesterol, and phospholipids function: energy source, structure, and regulation sources: fats, oils, meats, and dairy products; with a few exceptions, fruits and vegetables are naturally low in fat/lipids. (Organic, Macronutrient) Protein composed of carbon, hydrogen, and oxygen as well as nitrogen made of smaller building blocks called amino acids function: energy source, structure, and regulation sources: meats, dairy products, legumes, vegetables, and grains (Organic, Macronutrient) Vitimans composed of carbon and hydrogen and may contain other elements fat soluble: A, D, E, K water soluble: B vitamins and vitamin C function: regulation sources: all food groups (Organic, Micronutrient) Minerals simple inorganic substances macro-minerals: 16 minerals needed in relatively large quantities micro-minerals: only needed in small amounts and often referred to as the trace minerals functions: structure and regulation sources: all food groups (Inorganic, Micronutrient) Water chemically, the simplest nutrient but the most important functions: structure and regulation sources: beverages and foods (Inorganic) Energy The ability to do work Energy is used to... build new compounds perform muscular movements (mechanical energy) promote nerve transmisison (electrical energy) Maintain ion balance within cells Kilocalorie (Kcal) one Kcal is the amount of heat needed to raise the temp of one kilogram of water one degree celsius. calorie general term for energy. The amount of heat needed to raise the temp of one gram of water one degree (lower case c) Calorie (capital C) the same as one KiloCalorie 1 kilogram = 1,000 calories What is each macronutrients kcal yield Carbs: 4kcal/gram Protein: 4kcal/gram fats: 9kcal/gram alcohol: 7kcal/gram overnutrition excess consumption of calories, fats, and saturated fats, and cholesterol which increase the risk of chronic disease --> leads to obesity undernutrition Too little food energy or too few nutrients to prevent disease or to promote growth; a form of malnutrition malnutrition general term that can refer to either over or undernutrtion. Mainly refers to the ill effects of an unbalanced diet ABCDE's of Nutritional Assesment Anthropometric Assessment: measurement of body composition: weight, height, skins, body circumference Biochemical Assessment: measurements of nutrients in the blood, urine, or feces Clinical Assessment: physical assessment evaluating the general appearance of the skin, eyes, tongue, teeth, and throat. BP and mobility Dietary Assessment: evaluation foo the individuals dietary intake Environmental Assessment: review of the persons living conditions, history, education, economic status What are the three MyPlate concepts 1. Balance: balance calories 2. Moderation: all foods are okay, but some are better than others (increase fruits and veggies, whole grains. fat free milk, reduce sodium, sugary drinks. fats and sugar) 3. Variety: choose foods from each food group