Williams basic nutrition.ALL ANSWERS 100% CORRECT SPRING FALL-2023/24 EDITION GUARANTEED GRADE A+

6 essential nutrients Carbs, fats, proteins, minerals, vitamins, water health promotion behavior motivated by the desire to increase well-being and actualize human health potential Nutrition The process by which your body takes in and uses food Metabolism All of the chemical reactions that occur within an organism nutrients in food must provide 3 basic functions provide energy, build tissue, regulate metabolic processes glycogen main carbohydrate storage unit amino acids building blocks of proteins rda recommended daily allowance estimated average requirement daily intake meets half for healthy individual in a given group Adequate Intake (AI) An observed but not scientifically proven RDA. Tolerable Upper Intake Level (UL) Highest level of a nutrient per day that is unlikely to pose a risk of adverse health effects. Saccharides Sugar Monosaccharides Single sugar molecules/simple sugar Disaccharide A double sugar, consisting of two monosaccharides joined by dehydration synthesis. simple carbohydrates monosaccharides and disaccharides complex carbohydrates polysaccharides glucose A simple sugar that is an important source of energy. fructose a simple sugar found in honey and in many ripe fruits galactose found in milk sucrose table sugar glucose and fructose sucrose glucose and galactose lactose glucose and glucose maltose lactose milk sugar starch Storage polysaccharide of plants. cellulose Carbohydrate component of plant cell walls. chelator a ligand that binds to a metal to form a metal complex sugar alcohols nutritive sweeteners 2-3kcal/gram sorbitol sweetener fuel factor of carbohydate 4 Digestion of carbohydrates In Mouth, Small Intestine by Amylase, Maltase, Lactase, Sucrase brush border composed of microvilli that greatly increase the surface area carbohydrate dri 65% Types of Carbohydrates Simple and Complex dietary fiber nondigestible carbohydrates and lignin that are intact in plants lipids fats and oils Glycerides Fatty acids attached to a glycerol molecule Triglycerides an energy-rich compound made up of a single molecule of glycerol and three molecules of fatty acid. Saturated Fats with the maximum number of hydrogens. solid at rt unsaturated fat fat with less than the maximum number of hydrogens in one or more of its fatty acid chains. liquid at rt trans fatty acids a kind of fat formed when hydrogen is added to vegetable oil during processing omega 3 fatty acids polyunsaturated fatty acids commonly found in fish oils that are beneficial to cardiovascular health omega 6 fatty acid type of polyunsaturated fatty acid that has its first double bond at the number 6 carbon linoleic acid an essential fatty acid with 18 carbons and two double bonds. found in veggie oil alpha linolenic acid essential fatty acid with carbon atoms and 3 double bonds. soybean, canola and flaxseed oil Cholestrol sterol, part of bile, found in animal food sources Lipoproteins protein and fat clusters that transport fats in the blood Phospholipids a lipid containing a phosphate group in its molecule Lecithin A phospholipid made by the liver and found in many foods Eicosanoids biologically active compounds that regulate body functions Function of fats energy storage; protect & insulate organs; slow gastric emptying fuel factor of fat 9 fat storage adipose tissue visible fats fats you can see Invisible fat Cannot be seen on the outside but is in the product, ex. Croissants digestion of fat begin in small intestine fatty acids and glycerol micelles small transport carriers in the intestine that enable fatty acids and other compounds to be absorbed Chylomicrons the class of lipoproteins that transport lipids from the intestinal cells to the rest of the body bile A substance produced by the liver that breaks up fat particles. Emulsifier A stabilizing agent in emulsions fat dri 20-35% of calories amino acids building blocks of proteins 3 classes of amino acids indispensable, indispensable, and conditionally indispensible indispensable amino acids The nine amino acids the body is unable to make, also called essential amino acids. dispensible amino acids 5 amino acids the body can synthesize from other amino acids conditionally essential amino acids 6 amino acids are normally indispensable except in extreme conditions protein balance rate of protein anabolism balances rate of protein catabolism nitrogen balance the amount of nitrogen consumed in the diet compared with the amount excreted over a given period positive nitrogen balance state in which the body retains more nitrogen than it loses negative nitrogen balance Condition occurring when the body excretes more nitrogen than it takes in. functions of protein primary tissue building, energy, water balance, metabolism types of food protein complete protein and incomplete protein complete proteins proteins that contain all nine of the essential amino acids incomplete proteins proteins that lack one or more of the essential amino acids lacto-ovo-vegetarian Person who consumes all vegan items plus dairy products and eggs. lacto-vegetarian Person who consumes vegetarian items plus dairy products. ovo-vegetarian Person who consumes all vegan food items plus eggs. Vegans Vegetarians who eat only foods of plant origin indispensable amino acids (9) histidine, isoleucine, leucine, lysine, methionine, tryptophan, valine dispensible amino acids alanine, aspartic acid, asparagine, glutamic acid, serine conditionally essential amino acids arginine, cysteine, glutamine, glycine, proline, tyrosine digestion of proteins begins in stomach (pepsin/acid), pancreatic proteases (trypsin) and peptidases rennin (chymosin) precipitates casein from milk, producing cheese curds, desirable enzyme pancreatic secretions trypsinogen carboxypeptidase chymotrypsinogen Intestinal Secretions aminopeptidase and dipeptidase 3 influential factors of protein needs 1. growth tissue, 2. quality of dietary protein 3. additional needs from illness or disease Protein DRI 10-35% digestion process food is broken down in to tract Absorption The process by which nutrient molecules pass through the wall of the digestive system into the blood mechanical digestion muscles and nerves mechanical digestion - muscles 1. muscle tone or contraction. 2. periodic muscle contraction mechanical digestion - nerves 1. control muscle tone, regulate rate and intensity of muscle contractions, all coordinate all various movements 5 substances in chemical digestion CONTINUED...